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"slug": "check-please-bay-area-reviews-brezo-minnie-bells-soul-movement-rise-woodfire-pizza-rotisserie",
"title": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie",
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"headTitle": "Check, Please! Bay Area reviews: Brezo, Minnie Bell’s Soul Movement, Rise Woodfire Pizza & Rotisserie | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, 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>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"4783\" data-end=\"5071\">\u003cstrong data-start=\"4783\" data-end=\"4808\">Man\u003c/strong>: Oh, definitely tempura. I mean, it’s something that you can snack on, it’s something that you can just eat. It’s fried, which always makes everything good. It definitely feels like home. So, yeah, that’s probably one of the ones that I think about all the time.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 8, airs Thursday, July 31, 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>We begin this episode at \u003cstrong>Brezo\u003c/strong>, a cheerful neighborhood spot known for its Latin-meets-Californian menus from sweet to savory. Diners enjoy banana Kahlúa French toast, gorditas stuffed with beans and meat, and the juicy Brezo Burger served with a bright bacon-garbanzo-tomato salad. Then it’s off to San Francisco’s Fillmore District, where \u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> honors generations of Southern family cooking with a Bay Area twist. Don’t miss the rosemary fried chicken, creamy mac and cheese, and rich brown butter cornbread — a homecoming meal with history in every bite. The episode ends in downtown San Mateo at \u003cstrong>Rise Woodfire Pizza & Rotisserie\u003c/strong>, where a former finance professional-turned-pizzaiolo dishes out wood-fired pies and rotisserie meats in a stunning converted train station. Highlights include the housemade meatballs, tender beef back rib pizza, and a decadent brownie-stuffed cookie for dessert. Plus, in Cecilia Tries It, reporter Cecilia Philips dives into the rhythms, flavors, and reverence of \u003cstrong>San Jose’s Japantown\u003c/strong>, from fresh market finds to the drums and dances of the annual \u003cstrong>Obon Festival\u003c/strong>.\u003c/p>\n\u003cfigure id=\"attachment_23557\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23557\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2008_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests JG, Kristie Ramirez and Vanessa Guerra from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.brezorestaurant.com/\">\u003cstrong>Brezo\u003c/strong> (Albany)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://minniebellssoul.com/\">\u003cstrong>Minnie Bell’s Soul Movement\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.risewoodfire.com/\">\u003cstrong>Rise Woodfire Pizza & Rotisserie \u003c/strong>(San Mateo)\u003c/a>\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"https://jtownfarm.org/\">Japantown Farmers Market\u003c/a> and \u003ca href=\"https://www.sjbetsuin.org/annual_obon_festival/\">Obon Festival \u003c/a>\u003c/strong>(San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong data-start=\"458\" data-end=\"476\">Leslie Sbrocco\u003c/strong>: Southern-style comforts in San Francisco?\u003c/p>\n\u003cp>\u003cstrong>JG\u003c/strong>: It’s one of those places where you just feel at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong data-start=\"576\" data-end=\"594\">Leslie Sbrocco\u003c/strong>: Seasonal Cal-Mex fusion in Albany.\u003cbr>\n\u003cbr data-start=\"630\" data-end=\"633\" data-is-only-node=\"\">\u003cstrong data-start=\"633\" data-end=\"651\">Vanessa Guerra\u003c/strong>: The blueberry pancakes.\u003cbr>\n\u003cbr data-start=\"676\" data-end=\"679\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"705\" data-end=\"708\">\u003cstrong data-start=\"708\" data-end=\"726\">Vanessa Guerra\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"733\" data-end=\"736\">\u003cstrong data-start=\"679\" data-end=\"698\">Kristie Ramirez\u003c/strong>: And wood-fired favorites in San Mateo. I kind of went a little exotic with mine.\u003cbr>\n\u003cbr data-start=\"836\" data-end=\"839\">\u003cstrong data-start=\"839\" data-end=\"857\">Leslie Sbrocco\u003c/strong>: Just ahead on \u003cem data-start=\"873\" data-end=\"901\">“Check, Please! Bay Area.”\u003cbr>\n\u003c/em>\u003cbr data-start=\"901\" data-end=\"904\">\u003cstrong data-start=\"904\" data-end=\"924\">Cecilia Phillips\u003c/strong>: Ooh, look at this. I’m never going to have anything more delicious.\u003cbr>\n\u003cbr data-start=\"993\" data-end=\"996\">[music playing]\u003cbr>\n\u003cbr data-start=\"1011\" data-end=\"1014\">\u003cstrong data-start=\"1014\" data-end=\"1032\">Leslie Sbrocco\u003c/strong>: Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"1069\" data-end=\"1096\">“Check Please! Bay Area,”\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now we have three guests and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1337\" data-end=\"1351\">Check Please\u003c/em> table today are culture curator JG, HR manager Vanessa Guerra, and graphic designer and illustrator Kristie Ramirez. Welcome, everyone.\u003cbr>\n\u003cbr data-start=\"1487\" data-end=\"1490\">\u003cstrong data-start=\"1490\" data-end=\"1508\">Vanessa Guerra\u003c/strong>: Hi, Leslie.\u003cbr>\n\u003cbr data-start=\"1521\" data-end=\"1524\">\u003cstrong data-start=\"1524\" data-end=\"1543\">Kristie Ramirez\u003c/strong>: How are you doing?\u003cbr>\n\u003cbr data-start=\"1563\" data-end=\"1566\">\u003cstrong data-start=\"1566\" data-end=\"1584\">Leslie Sbrocco\u003c/strong>: Let’s kick things off with Kristie’s go-to brunch spot. Offering a blend of both California and Latin specialties, fresh mimosas, and a sunny patio to soak it all in, it’s the perfect place when this mom of two under two needs her own “timeout.” Located in Albany’s Solano Avenue district, it’s Brezo.\u003cbr>\n\u003cbr data-start=\"1887\" data-end=\"1890\">[music playing]\u003cbr>\n\u003cbr data-start=\"1905\" data-end=\"1908\">\u003cstrong data-start=\"1908\" data-end=\"1927\">Heather Mervine\u003c/strong>: Brezo is a family restaurant where we serve up a lot of just homey meals with a little Californian and Latin mix that makes people happy. Our menu here is a mix between me, a Californian, and him coming from Mexico.\u003cbr>\n\u003cbr data-start=\"2144\" data-end=\"2147\">\u003cstrong data-start=\"2147\" data-end=\"2166\">Heather Mervine\u003c/strong>: Who had chilaquiles?\u003cbr>\n\u003cbr data-start=\"2188\" data-end=\"2191\">\u003cstrong data-start=\"2191\" data-end=\"2210\">Heather Mervine\u003c/strong>: I grew up on a farm, so we wanted to make everything fresh and everything from scratch. We use recipes that I’ve been developing for a long time. Like the pancakes, we make a blueberry butter for the top, so it’s like blueberry on blueberry. The polenta is like from when I was a kid, my dad used to make me polenta for breakfast. We like to cook it slow and low, and we put lots of cheese.\u003cbr>\n\u003cbr data-start=\"2602\" data-end=\"2605\">\u003cstrong data-start=\"2605\" data-end=\"2625\">Hector Hernandez\u003c/strong>: Lots.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2654\">Heather Mervine\u003c/strong>: The yummy part.\u003cbr>\n\u003cbr data-start=\"2671\" data-end=\"2674\">\u003cstrong data-start=\"2674\" data-end=\"2694\">Hector Hernandez\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"2701\" data-end=\"2704\">\u003cstrong data-start=\"2704\" data-end=\"2716\">Customer\u003c/strong>: Wow. It’s so cheesy.\u003cbr>\n\u003cbr data-start=\"2738\" data-end=\"2741\">\u003cstrong data-start=\"2741\" data-end=\"2760\">Heather Mervine\u003c/strong>: On the Latin side, we have gordita, the sopes, chilaquiles — that’s more Mexico City. My favorite thing to cook is the braised lamb. It will take hours and hours to cook, but as soon as they come out, it’s the best thing ever. And then we have a little Latin. The chimichurri goes on top of it, and it’s like, that’s all the combination of us.\u003cbr>\n\u003cbr data-start=\"3106\" data-end=\"3109\">\u003cstrong data-start=\"3109\" data-end=\"3128\">Heather Mervine\u003c/strong>: Here at Brezo, we welcome everybody. You can come for a date or you can come with your kids. We put a lot of love in our food.\u003cbr>\n\u003cbr data-start=\"3256\" data-end=\"3259\">\u003cstrong data-start=\"3259\" data-end=\"3278\">Heather Mervine\u003c/strong>: I love to put smiles on people’s faces. I couldn’t think of doing anything else. I think we’re, like, a really good team.\u003cbr>\n\u003cbr data-start=\"3401\" data-end=\"3404\">\u003cstrong data-start=\"3404\" data-end=\"3422\">Leslie Sbrocco\u003c/strong>: Now, Kristie, what’s unique about Brezo is it is this mixture of cultures, isn’t it?\u003cbr>\n\u003cbr data-start=\"3508\" data-end=\"3511\">\u003cstrong data-start=\"3511\" data-end=\"3530\">Kristie Ramirez\u003c/strong>: Yeah, definitely. You know, I love breakfast and I like the idea of using two different types of, kind of, my favorite food. I’ve gone all around the Bay Area trying to look for the best chilaquiles, and I think that they’re here. It’s a huge portion. It’s a perfect tomatillo sauce, the chips are always crisp. What makes it slightly different is they drizzle their own homemade salsa roja. So you’re kind of getting a mix of the two best worlds — the red sauce and the green sauce. I love ordering it with the egg over easy. Once you pop that little yolk and it kind of runs in, it adds like a buttery texture to the chilaquiles. So good. And it was kind of a girls day out, and so we had mimosas. I specifically had the peach cider mimosa. It was really light, bubbly, with a hint of the peach. I really enjoyed it and I think it complemented the chilaquiles really well.\u003cbr>\n\u003cbr data-start=\"4407\" data-end=\"4410\">\u003cstrong data-start=\"4410\" data-end=\"4428\">Leslie Sbrocco\u003c/strong>: And it’s nice to have a cider.\u003cbr>\n\u003cbr data-start=\"4460\" data-end=\"4463\">\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: Yeah. Yeah, definitely.\u003cbr>\n\u003cbr data-start=\"4507\" data-end=\"4510\">\u003cstrong data-start=\"4510\" data-end=\"4528\">Leslie Sbrocco\u003c/strong>: What did you have when you went?\u003cbr>\n\u003cbr data-start=\"4562\" data-end=\"4565\">\u003cstrong data-start=\"4565\" data-end=\"4583\">Vanessa Guerra\u003c/strong>: I had the woodland omelet.\u003cbr>\n\u003cbr data-start=\"4611\" data-end=\"4614\">\u003cstrong data-start=\"4614\" data-end=\"4632\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"4639\" data-end=\"4642\">\u003cstrong data-start=\"4642\" data-end=\"4660\">Vanessa Guerra\u003c/strong>: Vegetarian, full of provolone and lots and lots of grilled mushrooms, spinach, some garlic. It came with a nice portion of home fries and it was really delicious. It was huge. The portions are huge and so it was hard to finish. I only got through about half of that portion.\u003cbr>\n\u003cbr data-start=\"4936\" data-end=\"4939\">\u003cstrong data-start=\"4939\" data-end=\"4957\">Leslie Sbrocco\u003c/strong>: So you get two meals.\u003cbr>\n\u003cbr data-start=\"4980\" data-end=\"4983\">\u003cstrong data-start=\"4983\" data-end=\"5001\">Vanessa Guerra\u003c/strong>: I got two meals. Yeah, exactly.\u003cbr>\n\u003cbr data-start=\"5034\" data-end=\"5037\">\u003cstrong data-start=\"5037\" data-end=\"5055\">Leslie Sbrocco\u003c/strong>: All right, JG, what was your experience?\u003cbr>\n\u003cbr data-start=\"5097\" data-end=\"5100\">\u003cstrong data-start=\"5100\" data-end=\"5106\">JG\u003c/strong>: The staff was really, really friendly. The food was amazing. I actually went for a dinner and they have a salad called the calico salad. It’s like a southwestern, romaine lettuce, it has a nice zesty chili lime dressing to it, and it had a right amount of crunch to it. I wish it had more chips because who doesn’t like a good chip? And a little bit more avocado, but the overall salad was really good. And I had the lamb shank which was super fall-of-the-bone tender. It had a polenta that was nice and creamy. It had a nice, interesting sauce to it.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4463\" data-end=\"4482\">Kristie Ramirez\u003c/strong>: You can never go wrong with their Mexican dishes as well. You know, when I’ve gone, their gorditas — they are handmade tortillas and they’re stuffed with meat, they have beans in them, their housemade salsa, cheese, lettuce. Very, very good.\u003cbr>\n\u003cbr data-start=\"5902\" data-end=\"5905\">\u003cstrong data-start=\"5905\" data-end=\"5923\">Leslie Sbrocco\u003c/strong>: Very good. Did you have anything else? Did you try anything else?\u003cbr>\n\u003cbr data-start=\"5990\" data-end=\"5993\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Well, we ordered a lot of food while we were there, so my sister got a cheeseburger that I had complete entrée envy over because it was on this huge brioche bun with tons of fun vegetables on it, bacon, cheese dripping off of it, huge burger. She could only get through about half, and then she got a really lovely side salad full of fresh veggies, garbanzo beans, cucumbers, and a delightful vinaigrette that was perfectly bright on the salad. Perfect accompaniment to that burger. And then my uncle, he got the blueberry pancakes, which were like–\u003cbr>\n\u003cbr data-start=\"6551\" data-end=\"6554\">\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: Huge.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6601\">Vanessa Guerra\u003c/strong>: Huge!\u003cbr>\n\u003cbr data-start=\"6608\" data-end=\"6611\">\u003cstrong data-start=\"6611\" data-end=\"6629\">Leslie Sbrocco\u003c/strong>: The size of your plate.\u003cbr>\n\u003cbr data-start=\"6654\" data-end=\"6657\">\u003cstrong data-start=\"6657\" data-end=\"6675\">Vanessa Guerra\u003c/strong>: Yeah, the size of the plate, and there’s three of them. They had the blueberries folded into the batter, which was great. Tons of blueberries on top. I think it even had blueberries in the butter, which was a nice touch. And we got the Kahlua banana French toast, and that was also a fan favorite. It was nice and crispy, bananas — sweet, kind of that flambé style, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6554\" data-end=\"6573\">Kristie Ramirez\u003c/strong>: One thing I also did want to note that we had the scones. Oh, my God. They are so good. The scone itself was very fluffy. Cut in half, it was filled with a cream. And then it had a really nice preserve on it. And I felt like it was a great balance, because the acidity of that preserve really cut through that sweetness and heaviness of that cream.\u003cbr>\n\u003cbr data-start=\"7414\" data-end=\"7417\">\u003cstrong data-start=\"7417\" data-end=\"7435\">Leslie Sbrocco\u003c/strong>: Now come on, JG, you’re getting a little breakfast envy over there, aren’t you?\u003cbr>\n\u003cbr data-start=\"7516\" data-end=\"7519\">\u003cstrong data-start=\"7519\" data-end=\"7525\">JG\u003c/strong>: I’m not an egg fan, actually, so I’m super limited with breakfast. So, like, I didn’t know that chilaquiles was that fire. I would get that without the egg ’cause I’ve done that before. I wish I would have definitely got the chilaquiles, ’cause now the way you explain it, I’m like, okay.\u003cbr>\n\u003cbr data-start=\"7815\" data-end=\"7818\">\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: Well, you can always go back.\u003cbr>\n\u003cbr data-start=\"7867\" data-end=\"7870\">\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: Oh yeah, definitely. For sure.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7818\" data-end=\"7836\">Leslie Sbrocco\u003c/strong>: You can always go back.\u003c/p>\n\u003cp>\u003cstrong data-start=\"7870\" data-end=\"7876\">JG\u003c/strong>: And like I said, the staff was really cool. Definitely nice to know that there’s scones there.\u003c/p>\n\u003cp>\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: We were super disappointed ’cause I wanted to try that scone, but they sold out, so it must be very popular.\u003cbr>\n\u003cbr data-start=\"8136\" data-end=\"8139\">\u003cstrong data-start=\"8139\" data-end=\"8158\">Kristie Ramirez\u003c/strong>: Oh, yeah. It’s so good.\u003cbr>\n\u003cbr data-start=\"8183\" data-end=\"8186\">\u003cstrong data-start=\"8186\" data-end=\"8204\">Vanessa Guerra\u003c/strong>: Oh, I’m sure.\u003cbr>\n\u003cbr data-start=\"8219\" data-end=\"8222\">\u003cstrong data-start=\"8222\" data-end=\"8241\">Kristie Ramirez\u003c/strong>: Go back for that.\u003cbr>\n\u003cbr data-start=\"8260\" data-end=\"8263\">\u003cstrong data-start=\"8263\" data-end=\"8281\">Vanessa Guerra\u003c/strong>: Yeah, we’ll have to do that.\u003cbr>\n\u003cbr data-start=\"8311\" data-end=\"8314\">\u003cstrong data-start=\"8314\" data-end=\"8332\">Leslie Sbrocco\u003c/strong>: All right, if you would like to try Brezo, it’s located on Solano Avenue in Albany. The average multi-course tab per person without drinks is around $65.\u003cbr>\n\u003cbr data-start=\"8487\" data-end=\"8490\">\u003cstrong data-start=\"8490\" data-end=\"8508\">Leslie Sbrocco\u003c/strong>: JG’s local favorite dishes up Southern classics paired with an equally warm side of hospitality. Whenever he’s craving the chef’s signature fried chicken and rich mac and cheese, he heads to San Francisco’s historic Fillmore District, home to Minnie Bell’s Soul Movement.\u003cbr>\n\u003cbr data-start=\"8781\" data-end=\"8784\">[music playing]\u003c/p>\n\u003cp>\u003cstrong data-start=\"555\" data-end=\"575\">Fernay McPherson\u003c/strong>: Soul food can be any type of cuisine. It’s just what resonates to people in their spirit, in their souls. It’s comfort food, you know? So I want people to feel that comfort when they’re eating it. Minnie is my great aunt, and Lillie Bell was my grandmother. Everything is food that I learned to cook from them with just little twists and spins that I learned over the years. I grew up going to church, and after church it was fried chicken, you know, dinners that people wanted. So I wanted to do something that just really resonated with my childhood, something that was scratch-made. But I also wanted to put a little twist on it, so that’s where my rosemary fried chicken came from. We have all your classic Southern sides, which is collard greens, mac and cheese, cornbread, which is my favorite. So we’re going to put that brown butter in slowly so that we don’t cook our eggs. The brown butter in our cornbread just adds another layer of flavor that really has people thinking, “What is this?” Like, what’s in this cornbread? I hear people say, “I don’t even like cornbread, but this is some good cornbread.” The Fillmore is the neighborhood that I was born and raised in. My great aunt Minnie and my grandmother, when they migrated here, they saw a different Fillmore. The fact that I am able to open up this Black-owned restaurant in a historic, Black-owned neighborhood, to be here and represent that bygone era is just so important.\u003cbr>\n\u003cbr data-start=\"2019\" data-end=\"2022\">\u003cstrong data-start=\"2022\" data-end=\"2034\">Customer\u003c/strong>: How you doing?\u003cbr>\n\u003cbr data-start=\"2050\" data-end=\"2053\" data-is-only-node=\"\">\u003cstrong data-start=\"2053\" data-end=\"2073\">Fernay McPherson\u003c/strong>: When people come in here and they tell me how proud they are, how they have a space that feels like home to them, it makes me feel good that I’m able to do that. I’m here. I’m home. I appreciate everybody. Thank you.\u003cbr>\n\u003cbr data-start=\"2291\" data-end=\"2294\">\u003cstrong data-start=\"2294\" data-end=\"2312\">Leslie Sbrocco\u003c/strong>: Now, JG, have you been a fan of Chef Fernay for a long time?\u003cbr>\n\u003cbr data-start=\"2374\" data-end=\"2377\">\u003cstrong data-start=\"2377\" data-end=\"2383\">JG\u003c/strong>: For a good moment, um, she was actually in Emeryville prior to, at the public market. That’s kind of, like, where I found it randomly one day. But honestly, I think that it has a different flavor and just energy coming from the Fillmore District because of, historically, where she’s from. It’s just one of those places where you just feel at home. And the rosemary fried chicken is something that’s just — I think is very unique with the brine. Leg and thighs is my go-to. So sometimes four is not enough, unfortunately, so I usually get like an eight piece. They have a house hot sauce that they make. It has a nice, like–\u003cbr>\n\u003cbr data-start=\"3011\" data-end=\"3014\">\u003cstrong data-start=\"3014\" data-end=\"3032\">Leslie Sbrocco\u003c/strong>: Kick to it.\u003cbr>\n\u003cbr data-start=\"3045\" data-end=\"3048\">\u003cstrong data-start=\"3048\" data-end=\"3054\">JG\u003c/strong>: It’s just a nice kick to it, yeah. Like a nice kick. And they come with sides whether you get the four or the eight, And the yams has a nice sweet nutmeg, cinnamon, whatever it is, that I just imagine that yams would be ’cause growing up my grandma used to put vanilla extract, cinnamon, and nutmeg in it. And just like a big hug, actually.\u003cbr>\n\u003cbr data-start=\"3396\" data-end=\"3399\">\u003cstrong data-start=\"3399\" data-end=\"3417\">Leslie Sbrocco\u003c/strong>: All right, now tell me about that mac and cheese that goes with it.\u003cbr>\n\u003cbr data-start=\"3486\" data-end=\"3489\">\u003cstrong data-start=\"3489\" data-end=\"3495\">JG\u003c/strong>: The mac and cheese is definitely her signature.\u003cbr>\n\u003cbr data-start=\"3544\" data-end=\"3547\">\u003cstrong data-start=\"3547\" data-end=\"3565\">Leslie Sbrocco\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3572\" data-end=\"3575\">\u003cstrong data-start=\"3575\" data-end=\"3581\">JG\u003c/strong>: And that’s one of the few places that I enjoy the mac and cheese in public because of the layers of cheese and how gooey it is.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Kristie Ramirez\u003c/strong>: Yeah, so I have to agree. The mac and cheese was super cheesy, very creamy. But for me, the braised greens were the star of the show. Perfect seasoning, the broth was really good, like, I basically killed that by myself.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: Those were the best collard greens, braised collard greens I’ve ever had. They were delicious. We got the pickled vegetables also, They house make them, it’s in a quick pickle. And there is four or five different kinds of vegetables in there that really also helped cut the richness of the chicken, along with the richness of the collard greens and the hot sauces and everything. It was really great on the palate. Loved those.\u003cbr>\n\u003cbr data-start=\"4382\" data-end=\"4385\">\u003cstrong data-start=\"4385\" data-end=\"4403\">Leslie Sbrocco\u003c/strong>: Did you get fried chicken?\u003cbr>\n\u003cbr data-start=\"4431\" data-end=\"4434\">\u003cstrong data-start=\"4434\" data-end=\"4452\">Vanessa Guerra\u003c/strong>: We did. We got the fried chicken and the wings in a hot honey sauce. And the wings were a huge portion of these, like, six or eight dinosaur-sized wings. And when we saw those come out first, I thought, “Oh dear, we probably over-ordered again.” And we only got through about half of those before we started moving on to the four-piece chicken that we ordered.\u003cbr>\n\u003cbr data-start=\"4814\" data-end=\"4817\">\u003cstrong data-start=\"4817\" data-end=\"4835\">Leslie Sbrocco\u003c/strong>: Right, and fried chicken for you?\u003cbr>\n\u003cbr data-start=\"4870\" data-end=\"4873\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: You know, I’m not a huge fried chicken fan and that place made me a fan.\u003cbr>\n\u003cbr data-start=\"4966\" data-end=\"4969\">\u003cstrong data-start=\"4969\" data-end=\"4987\">Leslie Sbrocco\u003c/strong>: Okay, there we go. High praise.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: I have to say that rosemary, the seasoning, it’s just so unique to me. Also, we’re, like, hot sauce people, so we have to add hot sauce. But, you know, the chicken can stand alone without the hot sauce also.\u003cbr>\n\u003cbr data-start=\"5250\" data-end=\"5253\">\u003cstrong data-start=\"5253\" data-end=\"5271\">Leslie Sbrocco\u003c/strong>: All right, and did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"5319\" data-end=\"5322\">\u003cstrong data-start=\"4873\" data-end=\"4892\">Kristie Ramirez\u003c/strong>: Yeah, I actually had the sangria and it was really refreshing, light, paired really well with that chicken.\u003c/p>\n\u003cp>\u003cstrong data-start=\"4873\" data-end=\"4892\">JG\u003c/strong>: I like that their wine menu is from Black vendors as well, which is pretty cool. That kind of encompasses that Fillmore energy.\u003cbr>\n\u003cbr data-start=\"5577\" data-end=\"5580\">\u003cstrong data-start=\"5580\" data-end=\"5598\">Leslie Sbrocco\u003c/strong>: All right. Did you have dessert?\u003cbr>\n\u003cbr data-start=\"5632\" data-end=\"5635\">\u003cstrong data-start=\"5635\" data-end=\"5654\">Kristie Ramirez\u003c/strong>: I did, I had their banana pudding, which was kind of like a crème brûlée. It was the fusion that I didn’t know that I needed so badly in my life. Me and my husband were, like, fighting for the last bite of it. You know, it had that beautiful crème brûlée that you crack into. It was, like, super creamy. Never experienced a dessert like that.\u003cbr>\n\u003cbr data-start=\"5998\" data-end=\"6001\">\u003cstrong data-start=\"6001\" data-end=\"6019\">Vanessa Guerra\u003c/strong>: We had the sour cream pound cake that had a caramel drizzle on it, and some homemade whipped cream on the side. Came with a bunch of strawberries and it was so good. It wasn’t too sweet. It wasn’t too dense. It was perfect and kind of had to hide it at the very, very back of my fridge when I got home so nobody else would gobble it down later that night but me. So, delicious. Highly–\u003cbr>\n\u003cbr data-start=\"6407\" data-end=\"6410\">\u003cstrong data-start=\"6410\" data-end=\"6428\">Leslie Sbrocco\u003c/strong>: Had no calories either.\u003cbr>\n\u003cbr data-start=\"6453\" data-end=\"6456\">\u003cstrong data-start=\"6456\" data-end=\"6474\">Vanessa Guerra\u003c/strong>: Zero calories.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6583\" data-end=\"6589\">JG: \u003c/strong>I don’t know if you guys got the cornbread.\u003cbr>\n\u003cbr data-start=\"6534\" data-end=\"6537\">\u003cstrong data-start=\"6537\" data-end=\"6555\">Vanessa Guerra\u003c/strong>: The cornbread was good.\u003cbr>\n\u003cbr data-start=\"6580\" data-end=\"6583\">\u003cstrong data-start=\"6583\" data-end=\"6589\">JG\u003c/strong>: The honey butter cornbread is definitely where it’s at, too. I’m not a big dessert fan personally, so I usually opt out of desserts.\u003cbr>\n\u003cbr data-start=\"6723\" data-end=\"6726\">\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco\u003c/strong>: Well, you got cornbread and yams.\u003cbr>\n\u003cbr data-start=\"6779\" data-end=\"6782\">\u003cstrong data-start=\"6782\" data-end=\"6788\">JG\u003c/strong>: I got yams. I think I got enough sugar for the day. And the vibe there, to me, is what you think of the Harlem of the West would be. I think it brings a different light into a neighborhood that really needs some light on it, and it has a really historical, happy thing to say about culture. So that’s the reason why I like going there, ’cause for me, it’s nostalgic. It has great music, great people, and it brings people together in a way that I think people in San Francisco should be together.\u003cbr>\n\u003cbr data-start=\"7286\" data-end=\"7289\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: I mean, the vibe in there is really comfortable.\u003c/p>\n\u003cp>\u003cstrong data-start=\"6726\" data-end=\"6744\">Leslie Sbrocco: \u003c/strong>It’s about hospitality.\u003cbr>\n\u003cbr data-start=\"7382\" data-end=\"7385\">\u003cstrong data-start=\"7385\" data-end=\"7403\">Vanessa Guerra\u003c/strong>: Hospitality all the way. It was a wonderful little restaurant. It’s small, but it felt very big and a lot of spirit. And the personality of it was great.\u003cbr>\n\u003cbr data-start=\"7558\" data-end=\"7561\">\u003cstrong data-start=\"7561\" data-end=\"7579\">Leslie Sbrocco\u003c/strong>: All right, I think you got some fans, JG.\u003cbr>\n\u003cbr data-start=\"7622\" data-end=\"7625\">\u003cstrong data-start=\"7625\" data-end=\"7643\">Vanessa Guerra\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"7650\" data-end=\"7653\">\u003cstrong data-start=\"7653\" data-end=\"7671\">Leslie Sbrocco\u003c/strong>: If you would like to try Minnie Bell’s Soul Movement, It’s located on Fillmore Street in San Francisco, and the average multi-course tab per person without drinks is around $45.\u003cbr>\n\u003cbr data-start=\"7850\" data-end=\"7853\">\u003cstrong data-start=\"7853\" data-end=\"7871\">Leslie Sbrocco\u003c/strong>: Vanessa says any way you slice it, her restaurant serves some of the Bay Area’s most delectable wood-fired pizzas. But that’s just a small part of the draw for her. The high ceilings, lively bar, and family-friendly vibe, all make for a great night out, no matter what the occasion. Located in San Mateo, it’s Rise Woodfire.\u003c/p>\n\u003cp>[music playing]\u003cbr>\n\u003cbr data-start=\"501\" data-end=\"504\">\u003cstrong data-start=\"504\" data-end=\"519\">Omid Zahedi\u003c/strong>: The cuisine at Rise Woodfire is Italian American comfort food, as well as American comfort food. All the things that we grew up on with a chef’s touch.\u003cbr>\n\u003cbr data-start=\"672\" data-end=\"675\">\u003cstrong data-start=\"675\" data-end=\"692\">Susan Payrovi\u003c/strong>: We decided to call this Rise because Omid has been working on his dough for seven years.\u003cbr>\n\u003cbr data-start=\"782\" data-end=\"785\">\u003cstrong data-start=\"785\" data-end=\"800\">Omid Zahedi\u003c/strong>: There’s four flours that make up the pizza dough. It has wheat germ in it, rye in it, it also has whole wheat, and then it has a high-powered, high-gluten flour. This dough has already seen four rises. The fifth rise is when it goes in the oven, and that’s the final rise. You can make a pretty good pizza at home, but there’s no competing with giant 5,000 pound brick oven from Naples, Italy. We use almond wood. It just adds another layer of flavor. This is our prosciutto slicer. It is actually hand-cranked. We want it to go nice and slow and give us paper thin prosciutto. My love affair with the menu or any individual item kind of rotates in and out. Our prime rib is awesome. Sometimes I’m all about just a straight-up Napoli pizza, other times it’s all about the wings.\u003cbr>\n\u003cbr data-start=\"1580\" data-end=\"1583\">\u003cstrong data-start=\"1583\" data-end=\"1600\">Susan Payrovi\u003c/strong>: I actually love the chicken. It has a really good flavor to it. You know, the white meat is great, the dark meat is great, and the different sauces. A big hit is the chimichurri.\u003cbr>\n\u003cbr data-start=\"1780\" data-end=\"1783\">\u003cstrong data-start=\"1783\" data-end=\"1798\">Omid Zahedi\u003c/strong>: We love being here at the train station. The ambiance of this place with the 40-foot ceilings, I think we got the largest, tallest bar, maybe in the peninsula. [Laughs] One of the funny things that happens here is sometimes the conductors will give us a phone call and place a pizza order, and then we’ll have it ready for them, and then they’ll just run in and throw a 20 down, and grab it and jump back into the train and take off. I’ve eaten thousands of pizzas and I’m still not tired of it. Yummy! There’s a lot of things to disagree about, but pizza has no enemies. [Laughs]\u003cbr>\n\u003cbr data-start=\"2380\" data-end=\"2383\">\u003cstrong data-start=\"2383\" data-end=\"2390\">All\u003c/strong>: Cheers!\u003cbr>\n\u003cbr data-start=\"2399\" data-end=\"2402\">\u003cstrong data-start=\"2402\" data-end=\"2420\">Leslie Sbrocco\u003c/strong>: Now, Vanessa, they do a very large menu here, don’t they?\u003cbr>\n\u003cbr data-start=\"2479\" data-end=\"2482\">\u003cstrong data-start=\"2482\" data-end=\"2500\">Vanessa Guerra\u003c/strong>: They do. Pretty eclectic menu.\u003cbr>\n\u003cbr data-start=\"2532\" data-end=\"2535\">\u003cstrong data-start=\"2535\" data-end=\"2553\">Leslie Sbrocco\u003c/strong>: And is that one of the reasons you love it so much?\u003cbr>\n\u003cbr data-start=\"2606\" data-end=\"2609\">\u003cstrong data-start=\"2609\" data-end=\"2627\">Vanessa Guerra\u003c/strong>: I do. My daughter is a vegan, my son’s a full carnivore, and there’s something on the menu for all of us there. We always start with the prosciutto and arugula pizza. Their crust is nice and chewy and especially love the delicate slicing on the prosciutto. I love the meatballs. The meatballs are absolutely delicious. They’re soft, they’re in a very savory, robust meat sauce. It comes with a very delicate crostini. It’s a perfect accompaniment to the richness of the meatballs.\u003cbr>\n\u003cbr data-start=\"3109\" data-end=\"3112\">\u003cstrong data-start=\"3112\" data-end=\"3131\">Kristie Ramirez\u003c/strong>: I actually started also with meatballs, and I have to say that I loved them. I feel like that tomato sauce was what made that meatball.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Vanessa Guerra\u003c/strong>: Isn’t it good?\u003cbr>\n\u003cbr data-start=\"3305\" data-end=\"3308\">\u003cstrong data-start=\"3308\" data-end=\"3327\">Kristie Ramirez\u003c/strong>: It’s so good. You can just scoop up that sauce. And the meatballs are perfectly seasoned.\u003cbr>\n\u003cbr data-start=\"3418\" data-end=\"3421\">\u003cstrong data-start=\"3421\" data-end=\"3427\">JG\u003c/strong>: Unfortunately, I didn’t have the best meatball experience.\u003cbr>\n\u003cbr data-start=\"3487\" data-end=\"3490\">\u003cstrong data-start=\"3490\" data-end=\"3508\">Vanessa Guerra\u003c/strong>: Oh, no.\u003cbr>\n\u003cbr data-start=\"3517\" data-end=\"3520\">\u003cstrong data-start=\"3520\" data-end=\"3526\">JG\u003c/strong>: The bread was nice and warm, but the meatballs was kind of lukewarm, kind of cold. And I know that’s something that’s fixable, and I did get pizza. I actually went with the back rib and arugula pizza. The white sauce was really good. The beef rib was super tender, the crust was nice and chewy, and it’s actually a good shareable pizza for like two people.\u003cbr>\n\u003cbr data-start=\"3884\" data-end=\"3887\">\u003cstrong data-start=\"3887\" data-end=\"3905\">Leslie Sbrocco\u003c/strong>: And did you wash that down with anything?\u003cbr>\n\u003cbr data-start=\"3948\" data-end=\"3951\">\u003cstrong data-start=\"3951\" data-end=\"3957\">JG\u003c/strong>: I actually had a Mezcal club soda ’cause that’s usually my default cocktail. Their mezcal was a really good well, two limes, that’s like my Sprite — a spicy Sprite. That’s kind of what I rock with.\u003cbr>\n\u003cbr data-start=\"4156\" data-end=\"4159\">\u003cstrong data-start=\"4159\" data-end=\"4178\">Kristie Ramirez\u003c/strong>: I actually had the Lovely Locomotive. I thought it was great. It’s a gin-based drink with a peach puree. The gin wasn’t so strong, and it paired well with that puree. I got the lemon pesto shrimp pizza. I kind of went a little exotic with mine. And it was beautiful. It was really, really bright. It was garnished with this, like, dried lemon on top, it had chili flakes, and when you would bite into it, it had whole garlic that would kind of like pop in your mouth and give you kind of this sweetness.\u003cbr>\n\u003cbr data-start=\"4683\" data-end=\"4686\">\u003cstrong data-start=\"4686\" data-end=\"4704\">Leslie Sbrocco\u003c/strong>: All right, and they’ve got a whole selection of grilled items, right?\u003cbr>\n\u003cbr data-start=\"4775\" data-end=\"4778\">\u003cstrong data-start=\"4778\" data-end=\"4796\">Vanessa Guerra\u003c/strong>: Oh, they do. They have prime rib Thursday through Sunday, they have Scottish salmon, chicken, and that lovely wood-fired rotisserie.\u003cbr>\n\u003cbr data-start=\"4930\" data-end=\"4933\">\u003cstrong data-start=\"4933\" data-end=\"4952\">Kristie Ramirez\u003c/strong>: My husband got the Pitman chicken. I had a few bites. It was extremely tender. But the thing that got my attention was actually the coleslaw. It had like a horseradish sauce. So it was a very bold flavor. And my husband said that was probably the favorite thing that he got.\u003cbr>\n\u003cbr data-start=\"5228\" data-end=\"5231\">\u003cstrong data-start=\"5231\" data-end=\"5249\">Leslie Sbrocco\u003c/strong>: Was the coleslaw?\u003cbr>\n\u003cbr data-start=\"5268\" data-end=\"5271\">\u003cstrong data-start=\"5271\" data-end=\"5290\">Kristie Ramirez\u003c/strong>: Was the coleslaw, yeah.\u003cbr>\n\u003cbr data-start=\"5315\" data-end=\"5318\">\u003cstrong data-start=\"5318\" data-end=\"5336\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"5343\" data-end=\"5346\">\u003cstrong data-start=\"5346\" data-end=\"5364\">Vanessa Guerra\u003c/strong>: Their hummus is also delicious. They make their own pita bread, they put the hummus with Persian cucumbers, feta, some tomatoes to give it a little texture.\u003cbr>\n\u003cbr data-start=\"5522\" data-end=\"5525\">\u003cstrong data-start=\"5525\" data-end=\"5543\">Leslie Sbrocco\u003c/strong>: Nice. Did you have any dessert?\u003cbr>\n\u003cbr data-start=\"5576\" data-end=\"5579\">\u003cstrong data-start=\"5579\" data-end=\"5597\">Vanessa Guerra\u003c/strong>: Celebration cake. We had the chocolate celebration cake. And it is wonderful. Nice chocolatey flavor. I think they put a little bit of coffee or espresso in there to balance out the richness of the cake. It’s served with a scoop of ice cream, and we’re usually fighting over finishing up that.\u003cbr>\n\u003cbr data-start=\"5892\" data-end=\"5895\">\u003cstrong data-start=\"5895\" data-end=\"5901\">JG\u003c/strong>: I got the chocolate chip cookie brownie situation. Yeah, that’s delicious. I wish the cookie was sweeter, but the texture, the brownie, and everything was definitely nice.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6095\">Leslie Sbrocco\u003c/strong>: And what about the atmosphere?\u003cbr>\n\u003cbr data-start=\"6127\" data-end=\"6130\">\u003cstrong data-start=\"6130\" data-end=\"6149\">Kristie Ramirez\u003c/strong>: I love the atmosphere. The restaurant itself is really lovely and it’s right there next to the train.\u003cbr>\n\u003cbr data-start=\"6252\" data-end=\"6255\">\u003cstrong data-start=\"6255\" data-end=\"6261\">JG\u003c/strong>: What makes it unique is actually the space. The patio is really beautiful. There’s a lot of natural light that’s inside. My biggest disappointment is I was just kind of standing there for a little bit, and it was really not that busy. And I’m, like, I’m just waiting to sit down.\u003cbr>\n\u003cbr data-start=\"6542\" data-end=\"6545\">\u003cstrong data-start=\"6545\" data-end=\"6563\">Leslie Sbrocco\u003c/strong>: Was it an off night?\u003cbr>\n\u003cbr data-start=\"6585\" data-end=\"6588\">\u003cstrong data-start=\"6588\" data-end=\"6594\">JG\u003c/strong>: Could have been an off night.\u003cbr>\n\u003cbr data-start=\"6625\" data-end=\"6628\">\u003cstrong data-start=\"6628\" data-end=\"6646\">Vanessa Guerra\u003c/strong>: We’ve always had great customer service and friendly waiters.\u003cbr>\n\u003cbr data-start=\"6709\" data-end=\"6712\">\u003cstrong data-start=\"6712\" data-end=\"6718\">JG\u003c/strong>: But that was just my personal experience, but I would definitely give it another chance for sure. I think it’s a very good large group setting spot because the menu is so vast, and I love how it’s close to public transit too, you know what I mean, and it’s free parking. You know, I live in San Francisco. Free parking is not the norm. Some free 90 minute parking, or I could take Caltrain and pull up and it’s right there. So it’s easy for people to get to as well.\u003cbr>\n\u003cbr data-start=\"7186\" data-end=\"7189\">\u003cstrong data-start=\"7189\" data-end=\"7207\">Leslie Sbrocco\u003c/strong>: Excellent. If you would like to try Rise Woodfire, it’s located on B Street in San Mateo, and the average multi-course tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"165\" data-end=\"268\">\u003cstrong data-start=\"165\" data-end=\"185\">Cecilia Phillips\u003c/strong>: And now reporter Cecilia Phillips has more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"270\" data-end=\"272\">♪♪\u003c/p>\n\u003cp data-start=\"274\" data-end=\"479\">\u003cstrong data-start=\"274\" data-end=\"294\">Cecilia Phillips\u003c/strong>: So we’re here in San Jose at the Japantown Farmers Market, and the Obon Festival is happening. But this is a really awesome place to visit year round. What makes this area so special?\u003c/p>\n\u003cp data-start=\"481\" data-end=\"913\">\u003cstrong data-start=\"481\" data-end=\"498\">Jennifer Rast\u003c/strong>: It’s the most historic of the three Japantowns in the United States. We’re tiny, but mighty. We’ve got a lot of legacy businesses. My family’s been in Japantown for five generations doing agriculture in the Valley, so agriculture means everything to us. The Obon Festival is kind of like our version of Day of the Dead. It celebrates our ancestors. We dance, we have games, and then some foods over there as well.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"952\">\u003cstrong data-start=\"915\" data-end=\"935\">Cecilia Phillips\u003c/strong>: Excellent food.\u003c/p>\n\u003cp data-start=\"954\" data-end=\"978\">\u003cstrong data-start=\"954\" data-end=\"971\">Jennifer Rast\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"980\" data-end=\"982\">♪♪\u003c/p>\n\u003cp data-start=\"984\" data-end=\"1075\">\u003cstrong data-start=\"984\" data-end=\"1004\">Cecilia Phillips\u003c/strong>: Mogu mogu means, like, “num num” in English. Like chowing down sound.\u003c/p>\n\u003cp data-start=\"1077\" data-end=\"1114\">\u003cstrong data-start=\"1077\" data-end=\"1096\">Jennifer Kimura\u003c/strong>: Like, nyom-nyom.\u003c/p>\n\u003cp data-start=\"1116\" data-end=\"1206\">\u003cstrong data-start=\"1116\" data-end=\"1136\">Cecilia Phillips\u003c/strong>: Nyom-nyom. Yes. So then I’m hoping that your food is yum-yum, right?\u003c/p>\n\u003cp data-start=\"1208\" data-end=\"1242\">\u003cstrong data-start=\"1208\" data-end=\"1227\">Jennifer Kimura\u003c/strong>: Very yum yum.\u003c/p>\n\u003cp data-start=\"1244\" data-end=\"1271\">\u003cstrong data-start=\"1244\" data-end=\"1264\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp data-start=\"1273\" data-end=\"1456\">\u003cstrong data-start=\"1273\" data-end=\"1292\">Jennifer Kimura\u003c/strong>: We do make a beef curry sando, which is Wagyu beef with curry sauce that I make, a little bit of potato, one with the cheddar cheese, one with red cabbage pickle.\u003c/p>\n\u003cp data-start=\"1458\" data-end=\"1516\">\u003cstrong data-start=\"1458\" data-end=\"1478\">Cecilia Phillips\u003c/strong>: Whoa! Delicious. Mogu mogu. Yum yum.\u003c/p>\n\u003cp data-start=\"1518\" data-end=\"1601\">\u003cstrong data-start=\"1518\" data-end=\"1538\">Cecilia Phillips\u003c/strong>: So you’ve been doing the Obon and doing tempura for 20 years.\u003c/p>\n\u003cp data-start=\"1603\" data-end=\"1643\">\u003cstrong data-start=\"1603\" data-end=\"1619\">Wayne Kogura\u003c/strong>: Close to 30 years now.\u003c/p>\n\u003cp data-start=\"1645\" data-end=\"1702\">\u003cstrong data-start=\"1645\" data-end=\"1665\">Cecilia Phillips\u003c/strong>: Oh my gosh. Hot, fresh, fried food.\u003c/p>\n\u003cp data-start=\"1704\" data-end=\"1754\">\u003cstrong data-start=\"1704\" data-end=\"1720\">Wayne Kogura\u003c/strong>: That’s what we’re talking about.\u003c/p>\n\u003cp data-start=\"1756\" data-end=\"1810\">\u003cstrong data-start=\"1756\" data-end=\"1776\">Cecilia Phillips\u003c/strong>: It is not cool here in San Jose.\u003c/p>\n\u003cp data-start=\"1812\" data-end=\"2099\">\u003cstrong data-start=\"1812\" data-end=\"1828\">Wayne Kogura\u003c/strong>: No, no, no, but we keep it cool. We got the good music going, we got the good refreshments. Yeah, we’re good. So today what we’re cooking is the tempura. Onions, we got green beans, we got zucchini, some yams, and one shrimp on top, and then there’s your dipping sauce.\u003c/p>\n\u003cp data-start=\"2101\" data-end=\"2147\">\u003cstrong data-start=\"2101\" data-end=\"2138\">Wayne Kogura and Cecilia Phillips\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"2149\" data-end=\"2182\">\u003cstrong data-start=\"2149\" data-end=\"2165\">Wayne Kogura\u003c/strong>: Cheers it. Top.\u003c/p>\n\u003cp data-start=\"2184\" data-end=\"2241\">\u003cstrong data-start=\"2184\" data-end=\"2204\">Cecilia Phillips\u003c/strong>: So it’s light, airy, not too heavy.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2266\">\u003cstrong data-start=\"2243\" data-end=\"2259\">Wayne Kogura\u003c/strong>: Nope.\u003c/p>\n\u003cp data-start=\"2268\" data-end=\"2299\">\u003cstrong data-start=\"2268\" data-end=\"2288\">Cecilia Phillips\u003c/strong>: Not oily.\u003c/p>\n\u003cp data-start=\"2301\" data-end=\"2323\">\u003cstrong data-start=\"2301\" data-end=\"2317\">Wayne Kogura\u003c/strong>: Yep.\u003c/p>\n\u003cp data-start=\"2325\" data-end=\"2362\">\u003cstrong data-start=\"2325\" data-end=\"2345\">Cecilia Phillips\u003c/strong>: It’s delicious.\u003c/p>\n\u003cp data-start=\"2364\" data-end=\"2562\">\u003cstrong data-start=\"2364\" data-end=\"2384\">Cecilia Phillips\u003c/strong>: So we’re at the Obon Festival, and it’s all about remembering ancestors. Do you have anything that comes to your mind when you think of, like, ancestral dishes, family history?\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2819\">\u003cstrong data-start=\"2564\" data-end=\"2579\">Kristie Tam\u003c/strong>: That would be our guava cake. My grandparents owned Aki’s Bakery in Japantown and they were here for many years. So we brought our guava cake, and this is what Aki’s Bakery was known for. And we do the same thing just with a little twist.\u003c/p>\n\u003cp data-start=\"2821\" data-end=\"2932\">\u003cstrong data-start=\"2821\" data-end=\"2841\">Cecilia Phillips\u003c/strong>: Ooh, look at this. The cake is so light. I’m never going to have anything more delicious.\u003c/p>\n\u003cp data-start=\"2934\" data-end=\"3034\">\u003cstrong data-start=\"2934\" data-end=\"2949\">Kristie Tam\u003c/strong>: This is Imagawayaki, a Japanese pancake sandwich with red bean paste in the middle.\u003c/p>\n\u003cp data-start=\"3036\" data-end=\"3149\">\u003cstrong data-start=\"3036\" data-end=\"3056\">Cecilia Phillips\u003c/strong>: So this is a very traditional dish? Is it a dessert? Is it like a breakfast? Is it a snack?\u003c/p>\n\u003cp data-start=\"3151\" data-end=\"3265\">\u003cstrong data-start=\"3151\" data-end=\"3166\">Kristie Tam\u003c/strong>: I’ve had it at all times of the day, but we’ll call it a dessert just because of how sweet it is.\u003c/p>\n\u003cp data-start=\"3267\" data-end=\"3328\">\u003cstrong data-start=\"3267\" data-end=\"3287\">Cecilia Phillips\u003c/strong>: Mmm! They smell so good. These are hot.\u003c/p>\n\u003cp data-start=\"3330\" data-end=\"3356\">\u003cstrong data-start=\"3330\" data-end=\"3345\">Kristie Tam\u003c/strong>: They are.\u003c/p>\n\u003cp data-start=\"3358\" data-end=\"3375\">\u003cstrong data-start=\"3358\" data-end=\"3366\">Both\u003c/strong>: Cheers.\u003c/p>\n\u003cp data-start=\"3377\" data-end=\"3425\">\u003cstrong data-start=\"3377\" data-end=\"3397\">Cecilia Phillips\u003c/strong>: Oh, my gosh, it’s so good.\u003c/p>\n\u003cp data-start=\"3427\" data-end=\"3451\">\u003cstrong data-start=\"3427\" data-end=\"3442\">Kristie Tam\u003c/strong>: Fluffy.\u003c/p>\n\u003cp data-start=\"3453\" data-end=\"3578\">\u003cstrong data-start=\"3453\" data-end=\"3473\">Cecilia Phillips\u003c/strong>: It’s so fluffy. And the red bean paste has only a little bit of sweetness. It’s actually pretty savory.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3602\">\u003cstrong data-start=\"3580\" data-end=\"3595\">Kristie Tam\u003c/strong>: Yeah.\u003c/p>\n\u003cp data-start=\"3604\" data-end=\"3670\">\u003cstrong data-start=\"3604\" data-end=\"3624\">Cecilia Phillips\u003c/strong>: Half dessert, half you can have at any time.\u003c/p>\n\u003cp data-start=\"3672\" data-end=\"3730\">\u003cstrong data-start=\"3672\" data-end=\"3687\">Kristie Tam\u003c/strong>: Yeah. I want these all the time actually.\u003c/p>\n\u003cp data-start=\"3732\" data-end=\"3746\">\u003cstrong data-start=\"3732\" data-end=\"3746\">Both laugh\u003c/strong>\u003c/p>\n\u003cp data-start=\"3748\" data-end=\"4237\">\u003cstrong data-start=\"3748\" data-end=\"3766\">Leslie Sbrocco\u003c/strong>: I have to thank my great guests on this week’s show. JG, who raves about the rosemary fried chicken at Minnie Bell’s Soul Movement in San Francisco. Vanessa Guerra, lover of all things smoky and charred at Rise Woodfire in San Mateo. And Kristie Ramirez, who dreams of mimosas on the patio at Brezo in Albany. Join us next time when three more guests will recommend their favorite spots right here on “Check Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"4239\" data-end=\"4255\">\u003cstrong data-start=\"4239\" data-end=\"4246\">All\u003c/strong>: Cheers!\u003c/p>\n\u003cp data-start=\"4257\" data-end=\"4304\">\u003cstrong data-start=\"4257\" data-end=\"4275\">Leslie Sbrocco\u003c/strong>: Cheers. I hope you had fun.\u003c/p>\n\u003cp data-start=\"4306\" data-end=\"4343\">[Conversation continues indistinctly]\u003c/p>\n\u003cp data-start=\"4345\" data-end=\"4456\">\u003cstrong data-start=\"4345\" data-end=\"4370\">Man\u003c/strong>: The temple here is a religious center. It’s one of the largest in the United States.\u003c/p>\n\u003cp data-start=\"4458\" data-end=\"4554\">\u003cstrong data-start=\"4458\" data-end=\"4478\">Cecilia Phillips\u003c/strong>: Tell me about the little tags that are hanging around. What do those mean?\u003c/p>\n\u003cp data-start=\"4556\" data-end=\"4679\">\u003cstrong data-start=\"4556\" data-end=\"4581\">Man\u003c/strong>: People make a tag during the festival time honoring their ancestor or someone that they’ve lost.\u003c/p>\n\u003cp data-start=\"4681\" data-end=\"4781\">\u003cstrong data-start=\"4681\" data-end=\"4701\">Cecilia Phillips\u003c/strong>: Are there any specific foods that you think about when you think about family?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
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"headTitle": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready for a culinary escape? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> continues its 20th season with a delicious three-part spotlight on the Monterey Bay Area’s dynamic dining scene before returning to the Bay Area. The James Beard and Emmy Award-winning series returns this July with standout restaurants serving everything from smoky brisket and Thai street food to São Paulo-style stews and over-the-top hot dogs.\u003c/span>\u003c/p>\n\u003cp>Each week, three Bay Area locals join host Leslie Sbrocco to recommend their favorite spots, swap stories, and dive into spirited food debates. This season serves up everything from vegetarian tasting menus in Pacific Grove to house-butchered meats in Seaside and seafood towers paired with ocean views, surf-town charm, and serious flavor in Monterey. Plus, Cecilia Tries It heads to Castroville for a tasting tour along the Monterey County Artichoke Trail.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the premiere of four new episodes, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on July 10.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Hungry for a preview? Here’s what’s on our plate this season:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/zu6nM8Yqk90\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 10\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Seaside\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>The Meatery Butchery & Eatery\u003c/b>\u003cspan style=\"font-weight: 400\"> serves up bold sandwiches, house-made sausages, and 18-hour smoked brisket from a chef who sources his meats with care.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Hanloh Thai Food \u003c/b>\u003cspan style=\"font-weight: 400\">in downtown \u003c/span>\u003cb>Santa Cruz \u003c/b>\u003cspan style=\"font-weight: 400\">offers seasonal Thai dishes like double-fried gai tod hat yai and steamed black cod in spicy lime broth, all inspired by the chef’s Thai-Californian roots.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Schooners Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> delivers panoramic ocean views and sustainable seafood, including a saffron-tomato cioppino, Dungeness crab BLT rolls, and classic ice cream sundaes.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 17\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>El Bistro by The Sea \u003c/b>\u003cspan style=\"font-weight: 400\">brings a Mexican twist to \u003c/span>\u003cb>Carmel\u003c/b>\u003cspan style=\"font-weight: 400\"> breakfasts, with dishes like crème brûlée French toast, chilaquiles rojos, and chile relleno omelettes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Julia’s Vegetarian Restaurant\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove \u003c/b>\u003cspan style=\"font-weight: 400\">wows guests with creative vegetarian fare, including a crispy fried mushroom samplers, yellow coconut curry, and standout pizzas.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Sampa Brazilian Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Santa Cruz\u003c/b>\u003cspan style=\"font-weight: 400\">, diners savor São Paulo-inspired dishes like moqueca, vegan feijoada, and pão de queijo — all paired with tropical juices, local beers, and live music.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 24\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Woody’s at the Airport\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Monterey\u003c/b>\u003cspan style=\"font-weight: 400\"> offers elevated comfort food with runway views — think buttery sand dabs, honey chili wings, and “Wills Fargo” steak bites.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Lucy’s on Lighthouse\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Pacific Grove\u003c/b>\u003cspan style=\"font-weight: 400\"> serves over-the-top hot dogs like the bacon-wrapped Asilomar and the pulled pork–topped Cobblestones dog, plus crispy tots with Lucy’s house sauce.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">At \u003c/span>\u003cb>Home\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Soquel\u003c/b>\u003cspan style=\"font-weight: 400\">, Chef Brad Briske crafts seasonal dishes from locally sourced ingredients — from fried chicken with anchovy aioli to candy cap mushroom panna cotta.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips heads to \u003c/span>\u003cb>Castroville\u003c/b>\u003cspan style=\"font-weight: 400\"> to explore the legacy and lore of the Monterey Bay Area’s most iconic vegetable: the humble artichoke.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">July 31\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cb>Brezo\u003c/b>\u003cspan style=\"font-weight: 400\"> delights in \u003c/span>\u003cb>Albany\u003c/b>\u003cspan style=\"font-weight: 400\"> with Latin-Californian comfort food like banana Kahlúa French toast, gorditas, and the juicy Brezo Burger.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Fillmore District, \u003c/span>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cspan style=\"font-weight: 400\"> serves rosemary fried chicken, brown butter cornbread, and mac and cheese rooted in Southern family tradition.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Rise Woodfire Pizza\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> turns a historic train station into a dining destination with wood-fired pies, rotisserie meats, and decadent desserts.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">In Cecilia Tries It, Cecilia Phillips visits \u003cb>San Jose\u003c/b>’s \u003cb>Japantown\u003c/b> for market-fresh bites and the vibrant sights and sounds of the \u003cb>Obon Festival\u003c/b>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Have a restaurant you think deserves the spotlight? Nominate your favorite spots and apply to be a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-skilletz-cafe-peony-seafood-le-papillon",
"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
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"headTitle": "Check, Please! Bay Area reviews: Skillet’z Cafe, Peony Seafood, Le Papillon | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\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-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"4357\" data-end=\"4466\">\u003cstrong data-start=\"4357\" data-end=\"4377\">Cecilia Phillips\u003c/strong>: Ooh! Aah-ha-ha! Wheatgrass… maybe not for me. But super healthy, right? I feel alive.\u003c/p>\n\n",
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"title": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon | KQED",
"description": "Bay Area foodies review hearty Mexican-inspired brunch in Fremont, dim sum delights in Oakland and French-inspired fine dining in San Jose.",
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"headline": "Check, Please! Bay Area reviews: Skillet'z Cafe, Peony Seafood, Le Papillon",
"datePublished": "2025-04-17T19:33:39-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 2, airs Thursday, April 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary journey begins in the charming, historic Niles district of Fremont, where \u003cstrong>Skillet’z Cafe\u003c/strong> serves up bold breakfasts that locals can’t get enough of. Diners tuck into fluffy beignets, a decadent Monte Cristo sandwich, and stacks of Nutella-strawberry-banana pancakes — a meal best followed by a stroll through Niles’ antique shops and silent film history. In the heart of Oakland’s Chinatown, \u003cstrong>Peony Seafood\u003c/strong> offers a classic dim sum experience in one of the few Chinese banquet halls in the Bay Area. Guests can enjoy dishes like fried daikon cake wrapped in crispy rice noodles, salt-and-pepper custard tofu, and delicate steamed shrimp dumplings with cilantro, handmade fresh daily. The journey ends at \u003cstrong>Le Papillon\u003c/strong>, a San Jose fine-dining destination that has been dazzling diners for over 40 years with its elegant, French-inspired tasting menus. Highlights include the Dungeness crab soufflé with saffron and caviar, the melt-in-your-mouth grilled beef tenderloin with marrow emulsion, and the stunning black sesame terrine with toasted meringue and chocolate. The episode wraps up at the \u003cstrong>Niles Farmers Market\u003c/strong>, where Cecilia samples fresh malasadas and savory hand pies, and takes in the scene with some die-hard vintage car enthusiasts.\u003c/p>\n\u003cfigure id=\"attachment_23448\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23448 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Anna Mindess, Nima Alahari and Jason T. Douglass from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://skilletz.cafe/\">\u003cstrong>Skillet’z Cafe\u003c/strong> (Fremont)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://peonyrestaurant.com/\">\u003cstrong>Peony Seafood\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lepapillon.com/\">\u003cstrong>Le Papillon \u003c/strong>(San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://nilesfarmersmarket.org/\">\u003cstrong>Niles Farmers Market\u003c/strong> (Fremont)\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-23449\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png\" alt=\"\" width=\"800\" height=\"1015\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-800x1015.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1020x1294.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-160x203.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-768x974.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1211x1536.png 1211w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1615x2048.png 1615w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/04/2002_Wines-1920x2435.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://www.textbookvineyards.com\">\u003cspan style=\"color: #339966\">Textbook 2022 “The Pey Family Reserve” Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $46\u003cbr>\n\u003c/em>The Textbook wines are ones to seek out. Well-priced bottles overdeliver in quality, especially the Pey Family Reserve Cabernet Sauvignon. It’s a deeply hued, layered red that blends fruit from some of Napa Valley’s top vineyards. Dark fruit flavors and a supple texture make this a wine to enjoy now with hearty fare or cellar for a few years to gain more complexity. With an under-$50 price tag, it’s a fantastic deal when it comes to high-end Napa Valley Cabernet.\u003c/p>\n\u003cp class=\"x_MsoNormal\">Founded by Jonathan Pey along with his late wife, Susan, their goal was to craft wines of elegance and balance that showcase “textbook” character. Winemaker Abigail Estrada carries out that vision with this classy red.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003ca href=\"http://www.Paulakornell.com\">\u003cspan style=\"color: #339966\">\u003cb>Paula Kornell Brut Rosé, Méthode Champenoise Sparkling Wine\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $25\u003cbr>\n\u003c/em>When talking about the history of Napa Valley — and certainly the history of sparkling wine in California — the name Kornell looms large. Famed winemaker and vintner Hanns Kornell was born into a third-generation German winemaking family. He immigrated to the United States and through hard work and a partnership with his talented wife, Marilouise, was able to purchase the iconic Larkmead Winery in 1958. There he made the highest quality sparkling wine using the traditional French method. Today, his daughter, Paula Kornell, has her own namesake bubbly, and it lives up to the family’s commitment of quality and value.\u003c/p>\n\u003cp class=\"x_MsoNormal\">This beautifully pale pink sparkler is a wine to love. The attractive bottle catches your eye, but it’s the elegant wine inside that puts a smile on your face. A blend of mostly Pinot Noir with Chardonnay, red-berry and floral-scented aromas are complemented by delicate, crisp flavors. Enjoy a glass to begin your night, then pair it with savory dishes to a lightly sweet dessert. It’s a stylish sparkler worth twice the price.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"102\" data-end=\"160\">\u003cstrong data-start=\"102\" data-end=\"121\">Leslie Sbrocco:\u003c/strong> Good old country cooking in Fremont…\u003c/p>\n\u003cp class=\"\" data-start=\"162\" data-end=\"243\">\u003cstrong data-start=\"162\" data-end=\"179\">Nima Alahari:\u003c/strong> I don’t care about the calories. I don’t read them. I just eat.\u003c/p>\n\u003cp class=\"\" data-start=\"245\" data-end=\"298\">\u003cstrong data-start=\"245\" data-end=\"264\">Leslie Sbrocco:\u003c/strong> …dim sum delights in Oakland…\u003c/p>\n\u003cp class=\"\" data-start=\"300\" data-end=\"351\">\u003cstrong data-start=\"300\" data-end=\"317\">Anna Mindess:\u003c/strong> A symphony of different textures.\u003c/p>\n\u003cp class=\"\" data-start=\"353\" data-end=\"420\">\u003cstrong data-start=\"353\" data-end=\"372\">Leslie Sbrocco:\u003c/strong> …and contemporary French cuisine in San Jose.\u003c/p>\n\u003cp class=\"\" data-start=\"422\" data-end=\"484\">\u003cstrong data-start=\"422\" data-end=\"441\">Jason Douglass:\u003c/strong> It’s never changed. It’s always beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"486\" data-end=\"546\">\u003cstrong data-start=\"486\" data-end=\"505\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"520\" data-end=\"546\">Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"548\" data-end=\"621\">\u003cstrong data-start=\"548\" data-end=\"569\">Cecilia Phillips:\u003c/strong> There’s sugar everywhere! Mmm! These are beautiful.\u003c/p>\n\u003cp class=\"\" data-start=\"623\" data-end=\"638\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"640\" data-end=\"1123\">\u003cstrong data-start=\"640\" data-end=\"659\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"695\" data-end=\"721\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"964\" data-end=\"980\">Check, Please!\u003c/em> table today are ASL interpreter and food writer \u003cstrong data-start=\"1029\" data-end=\"1045\">Anna Mindess\u003c/strong>, tech sales expert \u003cstrong data-start=\"1065\" data-end=\"1081\">Nima Alahari\u003c/strong>, and patient advocate \u003cstrong data-start=\"1104\" data-end=\"1122\">Jason Douglass\u003c/strong>.\u003c/p>\n\u003cp class=\"\" data-start=\"1125\" data-end=\"1313\">\u003cstrong data-start=\"1125\" data-end=\"1144\">Leslie Sbrocco:\u003c/strong> Welcome, everyone.\u003cbr data-start=\"1163\" data-end=\"1166\">\u003cstrong data-start=\"1166\" data-end=\"1183\">Anna Mindess:\u003c/strong> Thank you.\u003cbr data-start=\"1194\" data-end=\"1197\">\u003cstrong data-start=\"1197\" data-end=\"1216\">Jason Douglass:\u003c/strong> Thank you.\u003cbr data-start=\"1227\" data-end=\"1230\">\u003cstrong data-start=\"1230\" data-end=\"1249\">Leslie Sbrocco:\u003c/strong> Nice to be here?\u003cbr data-start=\"1266\" data-end=\"1269\">\u003cstrong data-start=\"1269\" data-end=\"1288\">Jason Douglass:\u003c/strong> Very excited to be here.\u003c/p>\n\u003cp class=\"\" data-start=\"1315\" data-end=\"1615\">\u003cstrong data-start=\"1315\" data-end=\"1334\">Leslie Sbrocco:\u003c/strong> Nima gets things started with his bustling breakfast spot. Offering American diner classics paired with over-the-top, Instagrammable lattes and shakes, it’s his favorite way to jump-start the day. Nestled in the heart of Fremont’s historic Niles neighborhood, it’s Skillet’z Cafe.\u003c/p>\n\u003cp class=\"\" data-start=\"1617\" data-end=\"1845\">\u003cstrong data-start=\"1617\" data-end=\"1635\">Jonathan Tsai:\u003c/strong> Skillet’z is an American diner, old country cooking, but with a Mexican flair. The chefs are from Zacatecas, Mexico, and so they’ve brought a lot of the food that they grew up with, that their grandmas cooked.\u003c/p>\n\u003cp class=\"\" data-start=\"1847\" data-end=\"1888\">\u003cstrong data-start=\"1847\" data-end=\"1855\">Man:\u003c/strong> My go-to is usually the burrito.\u003c/p>\n\u003cp class=\"\" data-start=\"1890\" data-end=\"2014\">\u003cstrong data-start=\"1890\" data-end=\"1908\">Jonathan Tsai:\u003c/strong> Our food comes out super hot, super crispy, super flavorful. Breakfast made with lots of love and huevos.\u003c/p>\n\u003cp class=\"\" data-start=\"2016\" data-end=\"2093\">\u003cstrong data-start=\"2016\" data-end=\"2034\">Jonathan Tsai:\u003c/strong> How’s the food and everything?\u003cbr>\n\u003cbr data-start=\"2065\" data-end=\"2068\">\u003cstrong data-start=\"2068\" data-end=\"2076\">Man:\u003c/strong> Good. Thank you.\u003c/p>\n\u003cp class=\"\" data-start=\"2095\" data-end=\"2282\">\u003cstrong data-start=\"2095\" data-end=\"2113\">Jonathan Tsai:\u003c/strong> I was a regular customer for over 10 years. I would eat at Skillet’z at least once a week. There was an opportunity to become a partner, so I jumped at the opportunity.\u003c/p>\n\u003cp class=\"\" data-start=\"2284\" data-end=\"2357\">\u003cstrong data-start=\"2284\" data-end=\"2302\">Jonathan Tsai:\u003c/strong> This is the sausage omelette.\u003cbr>\n\u003cbr data-start=\"2332\" data-end=\"2335\">\u003cstrong data-start=\"2335\" data-end=\"2345\">Woman:\u003c/strong> Yeah, here.\u003c/p>\n\u003cp class=\"\" data-start=\"2359\" data-end=\"2457\">\u003cstrong data-start=\"2359\" data-end=\"2377\">Jonathan Tsai:\u003c/strong> A lot of the dishes are named after some of our team members and staff members.\u003c/p>\n\u003cp class=\"\" data-start=\"2459\" data-end=\"2519\">\u003cstrong data-start=\"2459\" data-end=\"2469\">Woman:\u003c/strong> I’m [indistinct], and you’re eating at Skillet’z.\u003c/p>\n\u003cp class=\"\" data-start=\"2521\" data-end=\"2686\">\u003cstrong data-start=\"2521\" data-end=\"2539\">Jonathan Tsai:\u003c/strong> They just named a dish after me. It’s a scramble that comes with all meats and all veggies and a side of bacon. It’s called the Jonathan Scramble.\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"2934\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Jonathan Tsai:\u003c/strong> When I first came to Skillet’z, I was told that the salsa is so good you could drink it. And that is literally what I do every time. I will pour salsa all over my food. Highly recommend pairing it with all of our savory dishes.\u003c/p>\n\u003cp class=\"\" data-start=\"2936\" data-end=\"2951\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2953\" data-end=\"3043\">\u003cstrong data-start=\"2953\" data-end=\"2971\">Jonathan Tsai:\u003c/strong> We really treat all of our customers like family.\u003cbr>\n\u003cbr data-start=\"3021\" data-end=\"3024\">\u003cstrong data-start=\"3024\" data-end=\"3034\">Woman:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"3045\" data-end=\"3265\">\u003cstrong data-start=\"3045\" data-end=\"3063\">Jonathan Tsai:\u003c/strong> They say that breakfast is the most important part of your day, and it’s just food that makes you feel good, food that makes you feel like you’re with family and having a great time.\u003cbr>\n\u003cbr data-start=\"3246\" data-end=\"3249\">\u003cstrong data-start=\"3249\" data-end=\"3257\">All:\u003c/strong> Cheers!\u003c/p>\n\u003cp class=\"\" data-start=\"3267\" data-end=\"3347\">\u003cstrong data-start=\"3267\" data-end=\"3285\">Jonathan Tsai:\u003c/strong> Alright. One, two, three, Skillet’z!\u003cbr>\n\u003cbr data-start=\"3322\" data-end=\"3325\">\u003cstrong data-start=\"3325\" data-end=\"3335\">Woman:\u003c/strong> Good, good!\u003c/p>\n\u003cp class=\"\" data-start=\"70\" data-end=\"270\">\u003cstrong data-start=\"70\" data-end=\"89\">Leslie Sbrocco:\u003c/strong> Alright, Nima. So, you’re a big brunch guy.\u003c/p>\n\u003cp>\u003cstrong data-start=\"136\" data-end=\"153\">Nima Alahari:\u003c/strong> That’s my thing.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"192\">Leslie Sbrocco:\u003c/strong> Alright. What is it about Skillet’z that brings you back time and time again?\u003c/p>\n\u003cp class=\"\" data-start=\"272\" data-end=\"528\">\u003cstrong data-start=\"272\" data-end=\"289\">Nima Alahari:\u003c/strong> Skillet’z is a really, like, familial kind of place. You go there and you just feel like you’re comfortable and you’re at home. I always get a couple drinks to start off with. I can’t skip the vanilla latte, which is absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"530\" data-end=\"1239\">\u003cstrong data-start=\"530\" data-end=\"549\">Leslie Sbrocco:\u003c/strong> That’s your go-to, first thing.\u003cbr>\n\u003cbr data-start=\"581\" data-end=\"584\">\u003cstrong data-start=\"584\" data-end=\"601\">Nima Alahari:\u003c/strong> It’s my go-to.\u003cbr>\n\u003cbr data-start=\"616\" data-end=\"619\">\u003cstrong data-start=\"619\" data-end=\"638\">Jason Douglass:\u003c/strong> I had the caramel latte.\u003cbr>\n\u003cbr data-start=\"663\" data-end=\"666\">\u003cstrong data-start=\"666\" data-end=\"683\">Nima Alahari:\u003c/strong> Yeah, the caramel latte. They’re really creamy, right? They have a nice foam on top. They always come with some, like, cookie or a wafer as well too, which is really nice.\u003cbr>\n\u003cbr data-start=\"855\" data-end=\"858\">\u003cstrong data-start=\"858\" data-end=\"877\">Leslie Sbrocco:\u003c/strong> That’s right. Start your day with a cookie.\u003cbr>\n\u003cbr data-start=\"921\" data-end=\"924\">\u003cstrong data-start=\"924\" data-end=\"941\">Nima Alahari:\u003c/strong> I have to. I’m a sweets guy. So I need to start with a cookie. But I’ll get that and I’ll also get their freshly squeezed orange juice, which is the tangiest orange juice.\u003cbr>\n\u003cbr data-start=\"1113\" data-end=\"1116\">\u003cstrong data-start=\"1116\" data-end=\"1133\">Anna Mindess:\u003c/strong> I had that. It was so fresh. Really good.\u003cbr>\n\u003cbr data-start=\"1175\" data-end=\"1178\">\u003cstrong data-start=\"1178\" data-end=\"1197\" data-is-only-node=\"\">Jason Douglass:\u003c/strong> You could tell it was right off the tree.\u003c/p>\n\u003cp class=\"\" data-start=\"1241\" data-end=\"1512\">\u003cstrong data-start=\"1241\" data-end=\"1260\">Leslie Sbrocco:\u003c/strong> Alright, so you got your drinks in front of you. Then what’s the order?\u003cbr>\n\u003cbr data-start=\"1332\" data-end=\"1335\">\u003cstrong data-start=\"1335\" data-end=\"1352\">Nima Alahari:\u003c/strong> My order… Well, my brother-in-law will always say, “If you don’t know, you won’t know. You got to get the Monte Cristo.” So I always go for the Monte Cristo.\u003c/p>\n\u003cp class=\"\" data-start=\"1514\" data-end=\"2182\">\u003cstrong data-start=\"1514\" data-end=\"1531\">Anna Mindess:\u003c/strong> What’s that?\u003cbr>\n\u003cbr data-start=\"1544\" data-end=\"1547\">\u003cstrong data-start=\"1547\" data-end=\"1564\">Nima Alahari:\u003c/strong> Now, the Monte Cristo is ham, Swiss cheese, and turkey with French toast as the buns. I know, it’s a lot. I don’t care about the calories. I don’t read them. I just eat.\u003cbr>\n\u003cbr data-start=\"1734\" data-end=\"1737\">\u003cstrong data-start=\"1737\" data-end=\"1756\">Jason Douglass:\u003c/strong> Right.\u003cbr>\n\u003cbr data-start=\"1763\" data-end=\"1766\">\u003cstrong data-start=\"1766\" data-end=\"1783\">Nima Alahari:\u003c/strong> Okay, that’s my thing.\u003cbr>\n\u003cbr data-start=\"1806\" data-end=\"1809\">\u003cstrong data-start=\"1809\" data-end=\"1828\">Leslie Sbrocco:\u003c/strong> Sweet and savory.\u003cbr>\n\u003cbr data-start=\"1846\" data-end=\"1849\">\u003cstrong data-start=\"1849\" data-end=\"1866\">Nima Alahari:\u003c/strong> Sweet and savory. My two favorite things. And I have to get that every single time. It is delicious.\u003cbr>\n\u003cbr data-start=\"1967\" data-end=\"1970\">\u003cstrong data-start=\"1970\" data-end=\"1989\">Jason Douglass:\u003c/strong> Do they do the powdered sugar topping and the raspberry jam on the side?\u003cbr>\n\u003cbr data-start=\"2062\" data-end=\"2065\">\u003cstrong data-start=\"2065\" data-end=\"2082\" data-is-only-node=\"\">Nima Alahari:\u003c/strong> Absolutely, raspberry jam. Absolutely fantastic.\u003cbr>\n\u003cbr data-start=\"2131\" data-end=\"2134\">\u003cstrong data-start=\"2134\" data-end=\"2153\">Leslie Sbrocco:\u003c/strong> And what did you have, Anna?\u003c/p>\n\u003cp class=\"\" data-start=\"2184\" data-end=\"2659\">\u003cstrong data-start=\"2184\" data-end=\"2201\">Anna Mindess:\u003c/strong> Well, I had a traditional breakfast. I had two over-easy eggs with bacon that was really thick. Nice mouthfeel there. And the hash browns, which I liked because they were very crispy on top. And then there’s an option that instead of toast, you can get a pancake, and I got a blueberry pancake. That was the best part. It was fluffy and, like, raised up. I don’t know how they do that.\u003cbr>\n\u003cbr data-start=\"2587\" data-end=\"2590\">\u003cstrong data-start=\"2590\" data-end=\"2609\">Jason Douglass:\u003c/strong> Souffléed, almost.\u003cbr>\n\u003cbr data-start=\"2628\" data-end=\"2631\">\u003cstrong data-start=\"2631\" data-end=\"2648\">Anna Mindess:\u003c/strong> Souffléed!\u003c/p>\n\u003cp class=\"\" data-start=\"2661\" data-end=\"2975\">\u003cstrong data-start=\"2661\" data-end=\"2678\">Nima Alahari:\u003c/strong> What I usually like is the Nutella strawberry banana pancakes. You get the drizzle on there.\u003cbr>\n\u003cbr data-start=\"2771\" data-end=\"2774\">\u003cstrong data-start=\"2774\" data-end=\"2793\">Jason Douglass:\u003c/strong> That sounds really good. I didn’t have that.\u003cbr>\n\u003cbr data-start=\"2838\" data-end=\"2841\">\u003cstrong data-start=\"2841\" data-end=\"2860\">Leslie Sbrocco:\u003c/strong> I can tell you have a sweet tooth.\u003cbr>\n\u003cbr data-start=\"2895\" data-end=\"2898\">\u003cstrong data-start=\"2898\" data-end=\"2915\">Nima Alahari:\u003c/strong> Definitely, definitely. [Laughter] I can’t live without it.\u003c/p>\n\u003cp class=\"\" data-start=\"2977\" data-end=\"3451\">\u003cstrong data-start=\"2977\" data-end=\"2996\">Jason Douglass:\u003c/strong> We had the biscuits and gravy with over-easy eggs. Lovely biscuits. Fluffy. The gravy was a little lacking in salt, but that was balanced by having a really nice piece of ham on the side — thick, sweet ham. The one challenge with the eggs was one egg was hard and one egg was the over-easy egg, so it was a little bit of a discombobulated egg. And I thought, “How did they do that? How did we get that on the plate?” But we ate it, you know. It was good.\u003c/p>\n\u003cp class=\"\" data-start=\"3453\" data-end=\"3792\">We also had a mushroom and onion omelette, and you could tell that the onions were a sweet onion, like a Maui onion. Potatoes were not the crispy hash browns, but like a softer diced potato, and you could tell it was fresh. And then they serve a nice pico de gallo on the side that you can put over the entire plate. It made it very tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"3794\" data-end=\"4696\">\u003cstrong data-start=\"3794\" data-end=\"3811\">Anna Mindess:\u003c/strong> I want to tell you something about this restaurant. I’m a sign language interpreter, and Fremont has two wonderful schools, the California School for the Deaf and Ohlone College.\u003cbr>\n\u003cbr data-start=\"3990\" data-end=\"3993\">\u003cstrong data-start=\"3993\" data-end=\"4012\">Jason Douglass:\u003c/strong> Mm-hmm.\u003cbr>\n\u003cbr data-start=\"4020\" data-end=\"4023\">\u003cstrong data-start=\"4023\" data-end=\"4040\">Anna Mindess:\u003c/strong> And because of that, there are places that are called “deaf friendly.” So I took my friend Tom, and he’s deaf. The server saw us signing as we came in. She made this gesture to Tom, which is not really the sign for “What would you like to drink?” But he said it was understandable.\u003cbr>\n\u003cbr data-start=\"4322\" data-end=\"4325\">\u003cstrong data-start=\"4325\" data-end=\"4344\">Leslie Sbrocco:\u003c/strong> Sure.\u003cbr>\n\u003cbr data-start=\"4350\" data-end=\"4353\">\u003cstrong data-start=\"4353\" data-end=\"4370\">Anna Mindess:\u003c/strong> And you don’t have to know sign language. Like, this woman didn’t know sign language, but you have to be into visual communication.\u003cbr>\n\u003cbr data-start=\"4502\" data-end=\"4505\">\u003cstrong data-start=\"4505\" data-end=\"4524\">Leslie Sbrocco:\u003c/strong> But she was aware.\u003cbr>\n\u003cbr data-start=\"4543\" data-end=\"4546\">\u003cstrong data-start=\"4546\" data-end=\"4565\">Jason Douglass:\u003c/strong> Yes.\u003cbr>\n\u003cbr data-start=\"4570\" data-end=\"4573\">\u003cstrong data-start=\"4573\" data-end=\"4590\" data-is-only-node=\"\">Anna Mindess:\u003c/strong> Yes, that was really nice.\u003cbr>\n\u003cbr data-start=\"4617\" data-end=\"4620\">\u003cstrong data-start=\"4620\" data-end=\"4639\">Jason Douglass:\u003c/strong> Inclusive.\u003cbr>\n\u003cbr data-start=\"4650\" data-end=\"4653\">\u003cstrong data-start=\"4653\" data-end=\"4670\">Anna Mindess:\u003c/strong> Very sensitive and aware.\u003c/p>\n\u003cp class=\"\" data-start=\"4698\" data-end=\"5050\">\u003cstrong data-start=\"4698\" data-end=\"4717\">Leslie Sbrocco:\u003c/strong> So, that leads to the question of service.\u003cbr>\n\u003cbr data-start=\"4760\" data-end=\"4763\">\u003cstrong data-start=\"4763\" data-end=\"4780\">Nima Alahari:\u003c/strong> Always fantastic. I just feel like it’s a family member treating us and serving us every time. You have to get there on time. It’s always going to be busy, especially on a weekend. It’s going to be packed,\u003cbr>\n\u003cbr data-start=\"4986\" data-end=\"4989\">\u003cstrong data-start=\"4989\" data-end=\"5008\">Jason Douglass:\u003c/strong> Which you guys might have noticed, right?\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"363\">\u003cstrong data-start=\"72\" data-end=\"91\">Jason Douglass:\u003c/strong> The nice thing is, though, that they take your order beforehand, so you’re waiting outside, but someone will come and say, “Oh, is your order ready?” And so when you sit down, your food kind of comes very quickly versus having to wait, you know, to order once you’ve sat.\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"971\">\u003cstrong data-start=\"365\" data-end=\"384\">Leslie Sbrocco:\u003c/strong> That’s sort of the insider tip. You put in your order and you wait.\u003cbr>\n\u003cbr data-start=\"452\" data-end=\"455\">\u003cstrong data-start=\"455\" data-end=\"472\">Nima Alahari:\u003c/strong> Nice and early, and you wait.\u003cbr>\n\u003cbr data-start=\"502\" data-end=\"505\">\u003cstrong data-start=\"505\" data-end=\"524\">Jason Douglass:\u003c/strong> It’s a great town, actually, because there’s all the antique stores, and Charlie Chaplin filmed films there. That’s the amazing thing as well.\u003cbr>\n\u003cbr data-start=\"667\" data-end=\"670\">\u003cstrong data-start=\"670\" data-end=\"687\">Anna Mindess:\u003c/strong> The movie industry started there.\u003cbr>\n\u003cbr data-start=\"721\" data-end=\"724\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> In Niles?\u003cbr>\n\u003cbr data-start=\"753\" data-end=\"756\">\u003cstrong data-start=\"756\" data-end=\"773\">Anna Mindess:\u003c/strong> They have a museum.\u003cbr>\n\u003cbr data-start=\"793\" data-end=\"796\">\u003cstrong data-start=\"796\" data-end=\"815\">Jason Douglass:\u003c/strong> In Niles. Mm.\u003cbr>\n\u003cbr data-start=\"829\" data-end=\"832\">\u003cstrong data-start=\"832\" data-end=\"851\">Leslie Sbrocco:\u003c/strong> So, a bit of history and a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"896\" data-end=\"899\">\u003cstrong data-start=\"899\" data-end=\"916\">Nima Alahari:\u003c/strong> And a lot of sweetness.\u003cbr>\n\u003cbr data-start=\"940\" data-end=\"943\">\u003cstrong data-start=\"943\" data-end=\"962\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Alright!\u003c/p>\n\u003cp class=\"\" data-start=\"973\" data-end=\"1124\">Well, if you would like to try Skillet’z Cafe, it’s located on Niles Boulevard in Fremont, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp class=\"\" data-start=\"1126\" data-end=\"1504\">\u003cstrong data-start=\"1126\" data-end=\"1145\">Leslie Sbrocco:\u003c/strong> Anna’s been sampling the delicate, handmade dim sum at her restaurant for more than 10 years, and she still hasn’t tasted everything on the menu. The Cantonese specialties are made fresh to order and served steaming hot in beautiful, banquet hall-sized dining rooms. A mainstay in Oakland’s Chinatown for more than two decades, it’s Peony Seafood Restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"1506\" data-end=\"1521\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1523\" data-end=\"1803\">\u003cstrong data-start=\"1523\" data-end=\"1537\">Chris Xie:\u003c/strong> Peony Seafood Restaurant has been a staple in Oakland Chinatown for 30 years. We have a big menu — you know, dim sum, over 100 items. The “dim sum” means “to touch the heart.” When we have dim sum, usually we have tea, with lots of people, like a family or friends.\u003c/p>\n\u003cp class=\"\" data-start=\"1805\" data-end=\"2226\">Our dim sum chefs, they hand-prepare the dim sum daily. And my favorite, the xiaolongbao and the cheung fun. The cheung fun, we make it here with thin, large steamed rice noodles. They fill it with some sorts like shrimp, pork and beef. Outside is smooth, and inside should be meaty and crunchy. And we have the special sauce that is called XO sauce, just to add a flavor, or you can use that sauce for the dipping sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"2228\" data-end=\"2341\">We have king crab, lobster. They can pick out the live fish from the fish tank. They can pick whatever they like.\u003c/p>\n\u003cp class=\"\" data-start=\"2343\" data-end=\"2480\">The kids love the animal-shaped dessert, especially the piggy buns and the coconut rabbit. That’s so fun. A lot of people take a picture.\u003c/p>\n\u003cp class=\"\" data-start=\"2482\" data-end=\"2823\">Peony Seafood Restaurant is the biggest restaurant in Oakland. It can hold up to like 500 people. And so we can catering any kind of party.\u003cbr>\n\u003cbr data-start=\"2621\" data-end=\"2624\">How’s everything so far? The job is like customer service, and some people, they come all the time to be treated like a family member. I want our customers to have a great meal and want to come back.\u003c/p>\n\u003cp class=\"\" data-start=\"2825\" data-end=\"2972\">\u003cstrong data-start=\"2825\" data-end=\"2844\">Leslie Sbrocco:\u003c/strong> Now, Anna, this restaurant has a huge variety of dim sum. And are you a dim sum specialist? Is that what you consider yourself?\u003c/p>\n\u003cp class=\"\" data-start=\"2974\" data-end=\"3278\">\u003cstrong data-start=\"2974\" data-end=\"2991\">Anna Mindess:\u003c/strong> Well, I’m a dim sum lover. And I’ve tasted dim sum in Hong Kong, in Toronto, New York, San Francisco. And of all the places that I go, Peony is my absolute favorite.\u003cbr>\n\u003cbr data-start=\"3157\" data-end=\"3160\">\u003cstrong data-start=\"3160\" data-end=\"3179\">Jason Douglass:\u003c/strong> Wow.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3204\">Anna Mindess:\u003c/strong> I think they have very creative dishes that I haven’t seen anywhere else.\u003c/p>\n\u003cp class=\"\" data-start=\"3280\" data-end=\"3578\">There’s a crispy daikon baton, then it’s wrapped in a sleeve of very fine, crispy rice noodles. Then it has a little squiggle of a sauce and little tiny fish eggs on top. And when you put it in your mouth, it’s like a symphony of different textures and flavors that all come together. It’s amazing.\u003c/p>\n\u003cp class=\"\" data-start=\"3580\" data-end=\"4009\">\u003cstrong data-start=\"3580\" data-end=\"3599\">Jason Douglass:\u003c/strong> And then, did you try also the salt and pepper custard tofu?\u003cbr>\n\u003cbr data-start=\"3660\" data-end=\"3663\">\u003cstrong data-start=\"3663\" data-end=\"3680\">Anna Mindess:\u003c/strong> No, I haven’t tried that one.\u003cbr>\n\u003cbr data-start=\"3710\" data-end=\"3713\">\u003cstrong data-start=\"3713\" data-end=\"3732\">Jason Douglass:\u003c/strong> Oh, my God, I could’ve eaten plates of it. It was so good. I don’t know how they get it so crispy on the outside, but so tender on the inside. And it’s served with jalapenos and peanuts, I think it is, on top, and some green onions. I literally could’ve eaten a plate of them.\u003c/p>\n\u003cp class=\"\" data-start=\"4011\" data-end=\"4195\">\u003cstrong data-start=\"4011\" data-end=\"4030\">Leslie Sbrocco:\u003c/strong> Well, and it’s an extensive menu, isn’t it?\u003cbr>\n\u003cbr data-start=\"4074\" data-end=\"4077\">\u003cstrong data-start=\"4077\" data-end=\"4094\">Nima Alahari:\u003c/strong> It’s a really big menu.\u003cbr>\n\u003cbr data-start=\"4118\" data-end=\"4121\">\u003cstrong data-start=\"4121\" data-end=\"4140\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"4146\" data-end=\"4149\">\u003cstrong data-start=\"4149\" data-end=\"4166\">Nima Alahari:\u003c/strong> Everything was family style.\u003c/p>\n\u003cp class=\"\" data-start=\"72\" data-end=\"382\">\u003cstrong data-start=\"72\" data-end=\"89\">Nima Alahari:\u003c/strong> So I ended up getting the pan fried pork buns, which were absolutely incredible.\u003cbr>\n\u003cbr data-start=\"170\" data-end=\"173\">\u003cstrong data-start=\"173\" data-end=\"190\">Anna Mindess:\u003c/strong> I like those.\u003cbr>\n\u003cbr data-start=\"204\" data-end=\"207\">\u003cstrong data-start=\"207\" data-end=\"224\">Nima Alahari:\u003c/strong> Those were really crispy on one side and then just really fluffy, and you would tear them open. It would be hot in the center, and the texture was fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"384\" data-end=\"688\">I got the beef rice as well, which came with egg, too, and with that, it was sort of bland by itself. I’m a huge rice guy, too, especially with beef, but I got that with a side of their soy sauce and their house-made chili sauce, too, which I could have broken into the back and stolen. It was that good.\u003c/p>\n\u003cp class=\"\" data-start=\"690\" data-end=\"4050\">\u003cstrong data-start=\"690\" data-end=\"709\">Leslie Sbrocco:\u003c/strong> You want to put that on everything?\u003cbr>\n\u003cbr data-start=\"745\" data-end=\"748\">\u003cstrong data-start=\"748\" data-end=\"765\">Nima Alahari:\u003c/strong> I want to put that on everything, even the sweets.\u003cbr>\n\u003cbr data-start=\"816\" data-end=\"819\">\u003cstrong data-start=\"819\" data-end=\"838\">Jason Douglass:\u003c/strong> We had the barbecue pork puffs. It was like shatteringly tender. Pop in your mouth and it just broke, the crust. And the flavor was so good.\u003cbr>\n\u003cbr data-start=\"979\" data-end=\"982\">\u003cstrong data-start=\"982\" data-end=\"1001\" data-is-only-node=\"\">Leslie Sbrocco:\u003c/strong> Ah!\u003cbr>\n\u003cbr data-start=\"1005\" data-end=\"1008\">\u003cstrong data-start=\"1008\" data-end=\"1025\">Nima Alahari:\u003c/strong> I got the shrimp dumplings with cilantro. The shrimp was perfect. It wasn’t too gamy. It wasn’t too tough. It was really meaty. And those were delicious, too.\u003cbr>\n\u003cbr data-start=\"1184\" data-end=\"1187\">\u003cstrong data-start=\"1187\" data-end=\"1204\">Anna Mindess:\u003c/strong> Another thing — I like shrimp in a lot of things. So I got the red rice yeast roll. So, I think there’s some health property to red rice. Okay, it’s this very satiny roll on the outside of red rice, and inside is the crispy shrimp. It’s like the interplay of different textures.\u003cbr>\n\u003cbr data-start=\"1483\" data-end=\"1486\">\u003cstrong data-start=\"1486\" data-end=\"1505\">Leslie Sbrocco:\u003c/strong> There you go.\u003cbr>\n\u003cbr data-start=\"1519\" data-end=\"1522\">\u003cstrong data-start=\"1522\" data-end=\"1539\">Anna Mindess:\u003c/strong> Did anybody have soup dumplings?\u003cbr>\n\u003cbr data-start=\"1572\" data-end=\"1575\">\u003cstrong data-start=\"1575\" data-end=\"1594\">Jason Douglass:\u003c/strong> No.\u003cbr>\n\u003cbr data-start=\"1598\" data-end=\"1601\">\u003cstrong data-start=\"1601\" data-end=\"1618\">Anna Mindess:\u003c/strong> No?!\u003cbr>\n\u003cbr data-start=\"1623\" data-end=\"1626\">\u003cstrong data-start=\"1626\" data-end=\"1643\">Nima Alahari:\u003c/strong> I should have.\u003cbr>\n\u003cbr data-start=\"1658\" data-end=\"1661\">\u003cstrong data-start=\"1661\" data-end=\"1678\">Anna Mindess:\u003c/strong> Oh, gosh!\u003cbr>\n\u003cbr data-start=\"1688\" data-end=\"1691\">\u003cstrong data-start=\"1691\" data-end=\"1710\">Leslie Sbrocco:\u003c/strong> That’s a dish they’re known for, huh?\u003cbr>\n\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1768\">Anna Mindess:\u003c/strong> Yes. And it’s just… you know how you eat soup dumplings? You have to make a little hole, suck it out. It just melts in your mouth. Next time, you have to get that.\u003cbr>\n\u003cbr data-start=\"1934\" data-end=\"1937\">\u003cstrong data-start=\"1937\" data-end=\"1956\">Jason Douglass:\u003c/strong> Yes. Well, I’ll be going back.\u003cbr>\n\u003cbr data-start=\"1987\" data-end=\"1990\">\u003cstrong data-start=\"1990\" data-end=\"2009\">Leslie Sbrocco:\u003c/strong> I think that Anna is going to be the guide for you guys.\u003cbr>\n\u003cbr data-start=\"2066\" data-end=\"2069\">\u003cstrong data-start=\"2069\" data-end=\"2088\">Jason Douglass:\u003c/strong> Right?\u003cbr>\n\u003cbr data-start=\"2095\" data-end=\"2098\">\u003cstrong data-start=\"2098\" data-end=\"2115\">Anna Mindess:\u003c/strong> We’ll all go with you.\u003cbr>\n\u003cbr data-start=\"2138\" data-end=\"2141\">\u003cstrong data-start=\"2141\" data-end=\"2160\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2169\" data-end=\"2172\">\u003cstrong data-start=\"2172\" data-end=\"2189\">Anna Mindess:\u003c/strong> Okay. That sounds fun. You can come, too.\u003cbr>\n\u003cbr data-start=\"2231\" data-end=\"2234\">\u003cstrong data-start=\"2234\" data-end=\"2253\">Leslie Sbrocco:\u003c/strong> Alright!\u003cbr>\n\u003cbr data-start=\"2262\" data-end=\"2265\">\u003cstrong data-start=\"2265\" data-end=\"2282\">Anna Mindess:\u003c/strong> Okay.\u003cbr>\n\u003cbr data-start=\"2288\" data-end=\"2291\">\u003cstrong data-start=\"2291\" data-end=\"2310\">Jason Douglass:\u003c/strong> Did you happen to try the onion pancakes? ‘Cause when you were speaking about sauces, they serve the onion pancakes with a curry sauce, which is unusual, but it was so tasty.\u003cbr>\n\u003cbr data-start=\"2485\" data-end=\"2488\">\u003cstrong data-start=\"2488\" data-end=\"2505\">Nima Alahari:\u003c/strong> I think their big personality at Peony Seafood was their desserts and their cute animals.\u003cbr>\n\u003cbr data-start=\"2595\" data-end=\"2598\">[excited chatter]\u003cbr>\n\u003cbr data-start=\"2615\" data-end=\"2618\">Those were fantastic. The piggies were gorgeous, and you’d tear them apart and they were really fluffy. And the custard and egg was delicious. It was pretty light. It wasn’t too overbearing and too over-sweet, but it was a perfect end to the meal.\u003cbr>\n\u003cbr data-start=\"2865\" data-end=\"2868\">\u003cstrong data-start=\"2868\" data-end=\"2885\">Anna Mindess:\u003c/strong> That’s nice. And if you’re into social media, the bunnies, the coconut bunnies, they’re cute and they come on a little slice of carrot. And then if you take the plate and you jiggle it, then they wiggle, and it’s perfect. I mean, how many desserts can you have? But my favorite one is the pandan mochi.\u003cbr>\n\u003cbr data-start=\"3190\" data-end=\"3193\">\u003cstrong data-start=\"3193\" data-end=\"3212\">Jason Douglass:\u003c/strong> We had that.\u003cbr>\n\u003cbr data-start=\"3225\" data-end=\"3228\">\u003cstrong data-start=\"3228\" data-end=\"3245\">Anna Mindess:\u003c/strong> Yay! So, this is a green, pear-shaped mochi, and inside is warm custard. Oh, it’s just the best.\u003cbr>\n\u003cbr data-start=\"3342\" data-end=\"3345\">\u003cstrong data-start=\"3345\" data-end=\"3364\">Leslie Sbrocco:\u003c/strong> And you ordered a lot of food, but did you feel like you got value?\u003cbr>\n\u003cbr data-start=\"3432\" data-end=\"3435\">\u003cstrong data-start=\"3435\" data-end=\"3452\">Nima Alahari:\u003c/strong> I think so. Yeah, we got a lot of food, and the value was perfect. I didn’t feel like I was snubbed.\u003cbr>\n\u003cbr data-start=\"3553\" data-end=\"3556\">\u003cstrong data-start=\"3556\" data-end=\"3573\">Anna Mindess:\u003c/strong> Did you take anything home?\u003cbr>\n\u003cbr data-start=\"3601\" data-end=\"3604\">\u003cstrong data-start=\"3604\" data-end=\"3621\">Nima Alahari:\u003c/strong> I did. I took all the rice home. One more piggy left. I had to show it to my family.\u003cbr>\n\u003cbr data-start=\"3706\" data-end=\"3709\">\u003cstrong data-start=\"3709\" data-end=\"3728\">Leslie Sbrocco:\u003c/strong> A little bit of that chili sauce?\u003cbr>\n\u003cbr data-start=\"3762\" data-end=\"3765\">\u003cstrong data-start=\"3765\" data-end=\"3782\">Nima Alahari:\u003c/strong> A little bit of that chili sauce, and it was gone the instant I got home.\u003cbr>\n\u003cbr data-start=\"3856\" data-end=\"3859\">\u003cstrong data-start=\"3859\" data-end=\"3878\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Peony Seafood Restaurant, it’s located on 9th Street in Oakland’s Chinatown, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"303\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> When it comes to celebrating a special occasion, Jason knows just the place for an elegant yet unpretentious experience. Offering contemporary French fare for more than 40 years in San Jose, it’s \u003cem data-start=\"289\" data-end=\"302\">Le Papillon\u003c/em>.\u003c/p>\n\u003cp class=\"\" data-start=\"305\" data-end=\"320\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"322\" data-end=\"513\">\u003cstrong data-start=\"322\" data-end=\"339\">Scott Cooper:\u003c/strong> \u003cem data-start=\"340\" data-end=\"353\">Le Papillon\u003c/em> was started in 1977 by our dad as sort of a continental restaurant, very popular at the time.\u003cbr data-start=\"447\" data-end=\"450\">Over time, it’s evolved into being kind of contemporary French.\u003c/p>\n\u003cp class=\"\" data-start=\"515\" data-end=\"622\">\u003cstrong data-start=\"515\" data-end=\"536\">Camron Mashayekh:\u003c/strong> Our cuisine has many influences, a lot of them from Scott’s travels and his passions.\u003c/p>\n\u003cp class=\"\" data-start=\"624\" data-end=\"854\">\u003cstrong data-start=\"624\" data-end=\"641\">Scott Cooper:\u003c/strong> Favorite dishes on the menu… chefs are all the same, though. We only like the last dish we created. [Laughs] That’s, like, the favorite dish, right? Quail egg toast with caviar. My favorite way to enjoy caviar.\u003c/p>\n\u003cp class=\"\" data-start=\"856\" data-end=\"882\">\u003cstrong data-start=\"856\" data-end=\"866\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"884\" data-end=\"988\">\u003cstrong data-start=\"884\" data-end=\"901\">Scott Cooper:\u003c/strong> And you have to eat it in one bite, ’cause if you try and take a bite, you’ll wear it.\u003c/p>\n\u003cp class=\"\" data-start=\"990\" data-end=\"1126\">We offer a six-course tasting menu. That’s what I get most excited about because I get to control every course. One last little garnish.\u003c/p>\n\u003cp class=\"\" data-start=\"1128\" data-end=\"1263\">\u003cstrong data-start=\"1128\" data-end=\"1149\">Camron Mashayekh:\u003c/strong> People love to share. There’s a lot of plate switching or fork traveling across the table, and we encourage that.\u003c/p>\n\u003cp class=\"\" data-start=\"1265\" data-end=\"1405\">\u003cstrong data-start=\"1265\" data-end=\"1282\">Scott Cooper:\u003c/strong> While we are contemporary French, we’re still true to our French roots. A reduction sauce kind of makes everything French.\u003c/p>\n\u003cp class=\"\" data-start=\"1407\" data-end=\"1516\">\u003cstrong data-start=\"1407\" data-end=\"1428\">Camron Mashayekh:\u003c/strong> One of the things that we’re best known for since day one is our soufflé Grand Marnier.\u003c/p>\n\u003cp class=\"\" data-start=\"1518\" data-end=\"1831\">\u003cstrong data-start=\"1518\" data-end=\"1535\">Scott Cooper:\u003c/strong> Soufflé Grand Marnier is a tough dish to execute. It was on the opening menu, day one, in 1977, and it’s become a favorite and a classic. It’s light, it’s airy, but it gives you the real flavor of Grand Marnier. And if we ever take it off the menu, we will get full-scale revolt from our guests.\u003c/p>\n\u003cp class=\"\" data-start=\"1833\" data-end=\"1889\">\u003cstrong data-start=\"1833\" data-end=\"1854\">Camron Mashayekh:\u003c/strong> There would be a massive backlash.\u003c/p>\n\u003cp class=\"\" data-start=\"1891\" data-end=\"1906\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1908\" data-end=\"2133\">I think a lot of people appreciate an elegant, quiet dining room. I think the key to great service goes unnoticed. You have this complete experience, and by the end of it, you think, “Wow, that was incredible and effortless.”\u003c/p>\n\u003cp class=\"\" data-start=\"2135\" data-end=\"2215\">\u003cstrong data-start=\"2135\" data-end=\"2145\">Woman:\u003c/strong> Mmm, that’s so good!\u003cbr>\n\u003cbr data-start=\"2166\" data-end=\"2169\">\u003cstrong data-start=\"2169\" data-end=\"2177\">Man:\u003c/strong> Everything they do is good, you know?\u003c/p>\n\u003cp class=\"\" data-start=\"2217\" data-end=\"2416\">\u003cstrong data-start=\"2217\" data-end=\"2234\">Scott Cooper:\u003c/strong> I’m still here and we’re still cooking the food because we love making people happy and it makes us happy, carrying on the tradition. Here. \u003cem data-start=\"2375\" data-end=\"2389\">Le Papillon.\u003c/em> The \u003cem data-start=\"2394\" data-end=\"2416\">pièce de résistance.\u003c/em>\u003c/p>\n\u003cp class=\"\" data-start=\"2418\" data-end=\"2897\">\u003cstrong data-start=\"2418\" data-end=\"2437\">Leslie Sbrocco:\u003c/strong> Now, Jason, it’s interesting because for a restaurant in the Bay Area to be around 40 years, they have to be doing something right. Correct?\u003cbr>\n\u003cbr data-start=\"2578\" data-end=\"2581\">\u003cstrong data-start=\"2581\" data-end=\"2600\">Jason Douglass:\u003c/strong> Very true. I mean, especially in today’s day and age where restaurants seem to open and close at the drop of a hat. They have been around for 40 years, and over those years, I’ve been going for 14 years to the restaurant, and I love it. It’s never changed. It’s always beautiful. Just, I love it.\u003c/p>\n\u003cp class=\"\" data-start=\"2899\" data-end=\"3112\">\u003cstrong data-start=\"2899\" data-end=\"2918\">Leslie Sbrocco:\u003c/strong> Did you get that feeling when you walked into the restaurant?\u003cbr>\n\u003cbr data-start=\"2980\" data-end=\"2983\">\u003cstrong data-start=\"2983\" data-end=\"3000\">Nima Alahari:\u003c/strong> Absolutely.\u003cbr>\n\u003cbr data-start=\"3012\" data-end=\"3015\">\u003cstrong data-start=\"3015\" data-end=\"3034\">Leslie Sbrocco:\u003c/strong> This is special.\u003cbr>\n\u003cbr data-start=\"3051\" data-end=\"3054\">\u003cstrong data-start=\"3054\" data-end=\"3071\">Nima Alahari:\u003c/strong> Definitely.\u003cbr>\n\u003cbr data-start=\"3083\" data-end=\"3086\">\u003cstrong data-start=\"3086\" data-end=\"3103\">Anna Mindess:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp class=\"\" data-start=\"3114\" data-end=\"3370\">\u003cstrong data-start=\"3114\" data-end=\"3131\">Nima Alahari:\u003c/strong> I’ve never been to any kind of fine dining, especially French restaurant, in my life before. And it actually lined up with my girlfriend’s birthday when we went, so it was a really special occasion and a really special time where we went.\u003c/p>\n\u003cp class=\"\" data-start=\"3372\" data-end=\"3780\">\u003cstrong data-start=\"3372\" data-end=\"3391\">Leslie Sbrocco:\u003c/strong> Because you can choose either a tasting menu or you can choose a prix fixe menu. Correct?\u003cbr>\n\u003cbr data-start=\"3481\" data-end=\"3484\">\u003cstrong data-start=\"3484\" data-end=\"3503\">Jason Douglass:\u003c/strong> Yes. Yes. I love the fact that they bring you a beautiful amuse-bouche when you sit down. Our particular evening, we had a lovely lobster bisque with beautiful lobster. Such a silky texture. And the lobster was perfect. Very tender, very of the sea. Just a lovely little bite.\u003c/p>\n\u003cp class=\"\" data-start=\"3782\" data-end=\"3905\">\u003cstrong data-start=\"3782\" data-end=\"3801\">Leslie Sbrocco:\u003c/strong> Did you amuse your bouche?\u003cbr>\n\u003cbr data-start=\"3828\" data-end=\"3831\">\u003cstrong data-start=\"3831\" data-end=\"3848\">Anna Mindess:\u003c/strong> My bouche was amused.\u003cbr>\n\u003cbr data-start=\"3870\" data-end=\"3873\">\u003cstrong data-start=\"3873\" data-end=\"3892\">Jason Douglass:\u003c/strong> Very amused.\u003c/p>\n\u003cp class=\"\" data-start=\"3907\" data-end=\"4153\">\u003cstrong data-start=\"3907\" data-end=\"3926\">Leslie Sbrocco:\u003c/strong> What did you have for an amuse bouche?\u003cbr>\n\u003cbr data-start=\"3965\" data-end=\"3968\">\u003cstrong data-start=\"3968\" data-end=\"3985\">Anna Mindess:\u003c/strong> I can’t remember exactly, but it was little fish eggs that… on a little creamy… I mean, the tiniest little dish. I like small bites of things, so that was perfect.\u003c/p>\n\u003cp class=\"\" data-start=\"4155\" data-end=\"4650\">\u003cstrong data-start=\"4155\" data-end=\"4172\">Nima Alahari:\u003c/strong> My bouche was amused as well, actually. I had the mussel and saffron soup with a side of olive bread.\u003cbr>\n\u003cbr data-start=\"4274\" data-end=\"4277\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Jason Douglass:\u003c/strong> Oh!\u003cbr>\n\u003cbr data-start=\"4300\" data-end=\"4303\">\u003cstrong data-start=\"4303\" data-end=\"4320\">Nima Alahari:\u003c/strong> And being Persian, saffron is a big part of my culture, so it really took me home. I actually asked for seconds on the soup. I don’t know if that’s something you can do, but it was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"4523\" data-end=\"4526\">\u003cstrong data-start=\"4526\" data-end=\"4545\">Jason Douglass:\u003c/strong> I’m sure the chef loved that.\u003cbr>\n\u003cbr data-start=\"4575\" data-end=\"4578\">\u003cstrong data-start=\"4578\" data-end=\"4595\">Nima Alahari:\u003c/strong> Yes, it was amazing.\u003cbr>\n\u003cbr data-start=\"4616\" data-end=\"4619\">\u003cstrong data-start=\"4619\" data-end=\"4638\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"4652\" data-end=\"4840\">\u003cstrong data-start=\"4652\" data-end=\"4671\">Jason Douglass:\u003c/strong> We typically do the four-course menu. I love it. We had the butternut squash soup. Very creamy, very silky, like a curry or a cardamom, which goes well with the squash.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"5153\">\u003cstrong data-start=\"4842\" data-end=\"4859\">Nima Alahari:\u003c/strong> I first started with the Dungeness crab soufflé with caviar and lemon. It’s my first time actually having caviar, and I actually enjoyed it. It was really good.\u003cbr>\n\u003cbr data-start=\"5020\" data-end=\"5023\">\u003cstrong data-start=\"5023\" data-end=\"5042\">Jason Douglass:\u003c/strong> Caviar virgin.\u003cbr>\n\u003cbr data-start=\"5057\" data-end=\"5060\">\u003cstrong data-start=\"5060\" data-end=\"5077\">Nima Alahari:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"5083\" data-end=\"5086\">\u003cstrong data-start=\"5086\" data-end=\"5105\">Leslie Sbrocco:\u003c/strong> No longer.\u003cbr>\n\u003cbr data-start=\"5116\" data-end=\"5119\">\u003cstrong data-start=\"5119\" data-end=\"5136\">Nima Alahari:\u003c/strong> No longer. Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"5155\" data-end=\"5550\">And I was actually really delicious. I’m big on textures, and the texture of the crab wasn’t really to my liking so much, but the broth and the soup, it kind of came with as well, the dipping and the bread of the Dungeness crab soufflé was absolutely delicious.\u003cbr>\n\u003cbr data-start=\"5416\" data-end=\"5419\">\u003cstrong data-start=\"5419\" data-end=\"5438\">Leslie Sbrocco:\u003c/strong> So, all together, it worked.\u003cbr>\n\u003cbr data-start=\"5467\" data-end=\"5470\">\u003cstrong data-start=\"5470\" data-end=\"5487\">Nima Alahari:\u003c/strong> All together, it worked well and it got me going for the rest.\u003c/p>\n\u003cp class=\"\" data-start=\"5552\" data-end=\"5794\">\u003cstrong data-start=\"5552\" data-end=\"5569\">Anna Mindess:\u003c/strong> I had an interesting appetizer. It was raw fish, kind of chopped up, made into a patty that was kanpachi,\u003cbr>\n\u003cbr data-start=\"5675\" data-end=\"5678\">\u003cstrong data-start=\"5678\" data-end=\"5697\">Jason Douglass:\u003c/strong> I had that as well.\u003cbr>\n\u003cbr data-start=\"5717\" data-end=\"5720\">\u003cstrong data-start=\"5720\" data-end=\"5737\">Anna Mindess:\u003c/strong> Oh, the round thing?\u003cbr>\n\u003cbr data-start=\"5758\" data-end=\"5761\">\u003cstrong data-start=\"5761\" data-end=\"5780\">Jason Douglass:\u003c/strong> The kanpachi.\u003c/p>\n\u003cp class=\"\" data-start=\"5796\" data-end=\"6174\">\u003cstrong data-start=\"5796\" data-end=\"5813\">Anna Mindess:\u003c/strong> And then they sprinkled it with flower petals, lemongrass, a little squiggle of tamarind, and then avocado sorbet, a scoop in the middle. Really unusual.\u003cbr>\n\u003cbr data-start=\"5967\" data-end=\"5970\">\u003cstrong data-start=\"5970\" data-end=\"5989\">Jason Douglass:\u003c/strong> It was so good. I had that as well. It was really tasty.\u003cbr>\n\u003cbr data-start=\"6046\" data-end=\"6049\">\u003cstrong data-start=\"6049\" data-end=\"6068\">Leslie Sbrocco:\u003c/strong> Yeah.\u003cbr>\n\u003cbr data-start=\"6074\" data-end=\"6077\">\u003cstrong data-start=\"6077\" data-end=\"6094\">Nima Alahari:\u003c/strong> Gorgeously plated. I noticed that, as well.\u003cbr>\n\u003cbr data-start=\"6138\" data-end=\"6141\">\u003cstrong data-start=\"6141\" data-end=\"6160\">Leslie Sbrocco:\u003c/strong> Yes. Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"73\" data-end=\"309\">\u003cstrong data-start=\"73\" data-end=\"92\">Leslie Sbrocco:\u003c/strong> What was next after your first course or appetizer course?\u003cbr>\n\u003cbr data-start=\"151\" data-end=\"154\">\u003cstrong data-start=\"154\" data-end=\"173\">Jason Douglass:\u003c/strong> Halibut with an herb crust. It was so tender. And it was served with cherry tomatoes and potato, like, pavé. It was really quite tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"311\" data-end=\"560\">\u003cstrong data-start=\"311\" data-end=\"328\">Anna Mindess:\u003c/strong> I had beef tenderloin, which was perfectly cooked, absolutely. And it was interesting because it had a stewed plum, I think it was, on top, which oddly went together really well. Had potato pavé on the other side and was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"562\" data-end=\"778\">\u003cstrong data-start=\"562\" data-end=\"579\">Nima Alahari:\u003c/strong> I actually also had the beef tenderloin as well. And that, I must say, was the star of the show. I’m big on my steaks. That was a steak you would cut into and it just melted in your mouth instantly.\u003c/p>\n\u003cp class=\"\" data-start=\"780\" data-end=\"1357\">\u003cstrong data-start=\"780\" data-end=\"799\">Leslie Sbrocco:\u003c/strong> Alright, now let’s talk about those desserts.\u003cbr>\n\u003cbr data-start=\"845\" data-end=\"848\">\u003cstrong data-start=\"848\" data-end=\"865\">Anna Mindess:\u003c/strong> Yes!\u003cbr>\n\u003cbr data-start=\"870\" data-end=\"873\">\u003cstrong data-start=\"873\" data-end=\"892\">Leslie Sbrocco:\u003c/strong> Who wants to go first?\u003cbr>\n\u003cbr data-start=\"915\" data-end=\"918\">\u003cstrong data-start=\"918\" data-end=\"935\">Anna Mindess:\u003c/strong> I do, I do! Okay. So, the name on the menu made me think of a different image. It said terrine of black sesame.\u003cbr>\n\u003cbr data-start=\"1047\" data-end=\"1050\">\u003cstrong data-start=\"1050\" data-end=\"1069\">Jason Douglass:\u003c/strong> Mm!\u003cbr>\n\u003cbr data-start=\"1073\" data-end=\"1076\">\u003cstrong data-start=\"1076\" data-end=\"1093\">Anna Mindess:\u003c/strong> So I imagined, you know, it’ll be a pot with black sesame. And what I was served was surprising. Yeah, it had just delicate little bricks of black sesame and a little chocolate and banana custard, I think it was. And all those flavors together worked really well.\u003c/p>\n\u003cp class=\"\" data-start=\"1359\" data-end=\"1741\">\u003cstrong data-start=\"1359\" data-end=\"1376\">Nima Alahari:\u003c/strong> Well, I actually didn’t expect to get any dessert this time. Surprising for me, I know, but compliments from the chef, because their service was so fantastic, they actually brought us out a small birthday cheesecake platter with some honeycomb, a little candle just to commemorate my girlfriend’s birthday. That really set it straight. It was absolutely fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"1743\" data-end=\"1974\">\u003cstrong data-start=\"1743\" data-end=\"1762\">Leslie Sbrocco:\u003c/strong> And I hope you told her you planned that.\u003cbr>\n\u003cbr data-start=\"1804\" data-end=\"1807\">\u003cstrong data-start=\"1807\" data-end=\"1824\">Nima Alahari:\u003c/strong> Uh…yeah. I missed my mark on that one.\u003cbr>\n\u003cbr data-start=\"1865\" data-end=\"1868\">\u003cstrong data-start=\"1868\" data-end=\"1887\">Leslie Sbrocco:\u003c/strong> You could have taken responsibility.\u003cbr>\n\u003cbr data-start=\"1924\" data-end=\"1927\">\u003cstrong data-start=\"1927\" data-end=\"1944\">Nima Alahari:\u003c/strong> I should have. I should have.\u003c/p>\n\u003cp class=\"\" data-start=\"1976\" data-end=\"2164\">\u003cstrong data-start=\"1976\" data-end=\"1995\">Jason Douglass:\u003c/strong> They never go wrong with dessert. Well, they never go wrong with any dish, really. We have never had a bad dish in 14 years of going there, and it keeps us coming back.\u003c/p>\n\u003cp class=\"\" data-start=\"2166\" data-end=\"2535\">\u003cstrong data-start=\"2166\" data-end=\"2183\">Anna Mindess:\u003c/strong> Might have been the most expensive restaurant I’ve ever eaten in.\u003cbr>\n\u003cbr data-start=\"2249\" data-end=\"2252\">\u003cstrong data-start=\"2252\" data-end=\"2269\">Nima Alahari:\u003c/strong> I agree.\u003cbr>\n\u003cbr data-start=\"2278\" data-end=\"2281\">\u003cstrong data-start=\"2281\" data-end=\"2300\">Leslie Sbrocco:\u003c/strong> So, a special occasion. Again, setting the stage here.\u003cbr>\n\u003cbr data-start=\"2355\" data-end=\"2358\">\u003cstrong data-start=\"2358\" data-end=\"2375\">Nima Alahari:\u003c/strong> Yeah, it was awesome.\u003cbr>\n\u003cbr data-start=\"2397\" data-end=\"2400\">\u003cstrong data-start=\"2400\" data-end=\"2417\">Anna Mindess:\u003c/strong> Birthday, anniversary. That’s the kind of place.\u003cbr>\n\u003cbr data-start=\"2466\" data-end=\"2469\">\u003cstrong data-start=\"2469\" data-end=\"2488\">Leslie Sbrocco:\u003c/strong> Worth it?\u003cbr>\n\u003cbr data-start=\"2498\" data-end=\"2501\">\u003cstrong data-start=\"2501\" data-end=\"2518\">Anna Mindess:\u003c/strong> Yeah. [Laughter]\u003c/p>\n\u003cp class=\"\" data-start=\"2537\" data-end=\"2936\">\u003cstrong data-start=\"2537\" data-end=\"2554\">Nima Alahari:\u003c/strong> I would say might not go back, just due to the price, but that beef tenderloin made it worth it 100%.\u003cbr>\n\u003cbr data-start=\"2656\" data-end=\"2659\">\u003cstrong data-start=\"2659\" data-end=\"2678\">Leslie Sbrocco:\u003c/strong> Well, it made it very special for you.\u003cbr>\n\u003cbr data-start=\"2717\" data-end=\"2720\">\u003cstrong data-start=\"2720\" data-end=\"2737\">Nima Alahari:\u003c/strong> Very special.\u003cbr>\n\u003cbr data-start=\"2751\" data-end=\"2754\">\u003cstrong data-start=\"2754\" data-end=\"2771\">Anna Mindess:\u003c/strong> Life is short.\u003cbr>\n\u003cbr data-start=\"2786\" data-end=\"2789\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Jason Douglass:\u003c/strong> Life is short. Our coffins don’t have pockets.\u003cbr>\n\u003cbr data-start=\"2855\" data-end=\"2858\">\u003cstrong data-start=\"2858\" data-end=\"2877\">Leslie Sbrocco:\u003c/strong> There you go. There you go.\u003cbr>\n\u003cbr data-start=\"2905\" data-end=\"2908\">\u003cstrong data-start=\"2908\" data-end=\"2925\">Nima Alahari:\u003c/strong> Well said.\u003c/p>\n\u003cp class=\"\" data-start=\"2938\" data-end=\"3104\">\u003cstrong data-start=\"2938\" data-end=\"2957\">Leslie Sbrocco:\u003c/strong> If you would like to try \u003cem data-start=\"2983\" data-end=\"2996\">Le Papillon\u003c/em>, it’s located on Saratoga Avenue in San Jose, and the average tab per person without drinks is around $150.\u003c/p>\n\u003cp class=\"\" data-start=\"3106\" data-end=\"3267\">\u003cstrong data-start=\"3106\" data-end=\"3125\">Leslie Sbrocco:\u003c/strong> And now, reporter \u003cstrong data-start=\"3144\" data-end=\"3164\">Cecilia Phillips\u003c/strong> takes us back to Fremont’s historic Niles neighborhood for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp class=\"\" data-start=\"3269\" data-end=\"3284\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"106\" data-end=\"307\">\u003cstrong data-start=\"106\" data-end=\"126\">Cecilia Phillips\u003c/strong>: Whoo! We’re here at the Flying A, which is kind of the cornerstone of the end of Niles. Lots of culture, lots of nostalgia. Tell me a little bit about what makes Niles so special.\u003c/p>\n\u003cp class=\"\" data-start=\"309\" data-end=\"791\">\u003cstrong data-start=\"309\" data-end=\"326\">Krysten Laine\u003c/strong>: Niles was the original Hollywood. Charlie Chaplin was brought here to do his first film, \u003cem data-start=\"417\" data-end=\"428\">The Tramp\u003c/em>, and they used to film Westerns here that are featured in Niles Canyon. And a lot of these buildings are still here that were there back in the day. This gas station was built in 1938. We brought the car culture back with the Niles Flying A, and every month we have Classics & Coffee, where people bring their classic cars, kick back, relax and have a good time.\u003c/p>\n\u003cp class=\"\" data-start=\"793\" data-end=\"961\">\u003cstrong data-start=\"793\" data-end=\"813\">Cecilia Phillips\u003c/strong>: So, that’s so cool. So, people can come, bring their cars, get a little bit of coffee and get some treats from the farmers market down the street.\u003c/p>\n\u003cp class=\"\" data-start=\"963\" data-end=\"993\">\u003cstrong data-start=\"963\" data-end=\"980\">Krysten Laine\u003c/strong>: Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"995\" data-end=\"1010\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1012\" data-end=\"1104\">\u003cstrong data-start=\"1012\" data-end=\"1025\">Ken Phung\u003c/strong>: Our business is Dough Wei Me Bakery, and we sell artisan donuts and pastries.\u003c/p>\n\u003cp class=\"\" data-start=\"1106\" data-end=\"1160\">\u003cstrong data-start=\"1106\" data-end=\"1126\">Cecilia Phillips\u003c/strong>: How do they make them so fluffy?\u003c/p>\n\u003cp class=\"\" data-start=\"1162\" data-end=\"1192\">\u003cstrong data-start=\"1162\" data-end=\"1175\">Ken Phung\u003c/strong>: It’s the yeast.\u003c/p>\n\u003cp class=\"\" data-start=\"1194\" data-end=\"1274\">\u003cstrong data-start=\"1194\" data-end=\"1214\">Cecilia Phillips\u003c/strong>: Okay, so it’s a yeasted doughnut, kind of like a malasada?\u003c/p>\n\u003cp class=\"\" data-start=\"1276\" data-end=\"1389\">\u003cstrong data-start=\"1276\" data-end=\"1289\">Ken Phung\u003c/strong>: It’s a malasada. It has eggs, sugar. And so the yeast eats the sugar, has CO2 and make it pouf up.\u003c/p>\n\u003cp class=\"\" data-start=\"1391\" data-end=\"1411\">\u003cstrong data-start=\"1391\" data-end=\"1399\">Both\u003c/strong>: Thank you!\u003c/p>\n\u003cp class=\"\" data-start=\"1413\" data-end=\"1532\">\u003cstrong data-start=\"1413\" data-end=\"1426\">Zoe Phung\u003c/strong>: This is our ube coconut mochi, our tiramisu, our chocolate hazelnut banana, and our pistachio raspberry.\u003c/p>\n\u003cp class=\"\" data-start=\"1534\" data-end=\"1585\">\u003cstrong data-start=\"1534\" data-end=\"1554\">Cecilia Phillips\u003c/strong>: Okay, which one should I try?\u003c/p>\n\u003cp class=\"\" data-start=\"1587\" data-end=\"1621\">\u003cstrong data-start=\"1587\" data-end=\"1600\">Zoe Phung\u003c/strong>: Maybe the tiramisu.\u003c/p>\n\u003cp class=\"\" data-start=\"1623\" data-end=\"1706\">\u003cstrong data-start=\"1623\" data-end=\"1643\">Cecilia Phillips\u003c/strong>: Dough Wei Me! Oh, my gosh, there’s sugar everywhere. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"1708\" data-end=\"1740\">\u003cstrong data-start=\"1708\" data-end=\"1715\">Man\u003c/strong>: Blueberry cream cheese.\u003c/p>\n\u003cp class=\"\" data-start=\"1742\" data-end=\"1777\">\u003cstrong data-start=\"1742\" data-end=\"1751\">Woman\u003c/strong>: We’ll take one of those.\u003c/p>\n\u003cp class=\"\" data-start=\"1779\" data-end=\"1796\">\u003cstrong data-start=\"1779\" data-end=\"1786\">Man\u003c/strong>: Alright.\u003c/p>\n\u003cp class=\"\" data-start=\"1798\" data-end=\"1877\">\u003cstrong data-start=\"1798\" data-end=\"1818\">Cecilia Phillips\u003c/strong>: Niles Pie Company. You’ve been around for a little while.\u003c/p>\n\u003cp class=\"\" data-start=\"1879\" data-end=\"1991\">\u003cstrong data-start=\"1879\" data-end=\"1894\">Sarah Vegas\u003c/strong>: We’ve been around for about 15 years. We’re a worker cooperative. All butter, all scratch-made.\u003c/p>\n\u003cp class=\"\" data-start=\"1993\" data-end=\"2047\">\u003cstrong data-start=\"1993\" data-end=\"2013\">Cecilia Phillips\u003c/strong>: All butter sounds good. [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"2049\" data-end=\"2260\">\u003cstrong data-start=\"2049\" data-end=\"2064\">Sarah Vegas\u003c/strong>: We’ve got our brand-new bacon béchamel savory pastry. It’s got a little bit of our house-made béchamel, chives, hickory-smoked bacon, everything bagel seasoning, and our house-made pastry crust.\u003c/p>\n\u003cp class=\"\" data-start=\"2262\" data-end=\"2302\">\u003cstrong data-start=\"2262\" data-end=\"2282\">Cecilia Phillips\u003c/strong>: And this one here?\u003c/p>\n\u003cp class=\"\" data-start=\"2304\" data-end=\"2428\">\u003cstrong data-start=\"2304\" data-end=\"2319\">Sarah Vegas\u003c/strong>: And there is our beef and potato pasty with ground sirloin, Yukon gold potatoes, carrots, herbs and spices.\u003c/p>\n\u003cp class=\"\" data-start=\"2430\" data-end=\"2565\">\u003cstrong data-start=\"2430\" data-end=\"2450\">Cecilia Phillips\u003c/strong>: Yes. Ooh! That spice really comes through on the top, too. We’re at MAD Creationz. What makes your creations mad?\u003c/p>\n\u003cp class=\"\" data-start=\"2567\" data-end=\"2804\">\u003cstrong data-start=\"2567\" data-end=\"2584\">Marcus Dunlap\u003c/strong>: It’s really — It stands for “Make a Difference.” During COVID, me and my wife started a non-profit. So 5% of our proceeds goes to that nonprofit. We like to provide food for less-fortunate families during the holidays.\u003c/p>\n\u003cp class=\"\" data-start=\"2806\" data-end=\"2886\">\u003cstrong data-start=\"2806\" data-end=\"2826\">Cecilia Phillips\u003c/strong>: So you’re not mad at all. You’re quite happy, nice people.\u003c/p>\n\u003cp class=\"\" data-start=\"2888\" data-end=\"3081\">\u003cstrong data-start=\"2888\" data-end=\"2905\">Marcus Dunlap\u003c/strong>: Yeah, exactly. Barbecue is our number-one thing we like to make. Brisket, primarily. Low and slow. No shortcuts. I have the Space Cowboy right here, which is our smashburger.\u003c/p>\n\u003cp class=\"\" data-start=\"3083\" data-end=\"3120\">\u003cstrong data-start=\"3083\" data-end=\"3103\">Cecilia Phillips\u003c/strong>: And in my hand?\u003c/p>\n\u003cp class=\"\" data-start=\"3122\" data-end=\"3251\">\u003cstrong data-start=\"3122\" data-end=\"3139\">Marcus Dunlap\u003c/strong>: That is our legendary four-cheese macaroni and cheese with our smoked brisket and our homemade barbecue sauce.\u003c/p>\n\u003cp class=\"\" data-start=\"3253\" data-end=\"3303\">\u003cstrong data-start=\"3253\" data-end=\"3273\">Cecilia Phillips\u003c/strong>: So, what cheeses do you use?\u003c/p>\n\u003cp class=\"\" data-start=\"3305\" data-end=\"3438\">\u003cstrong data-start=\"3305\" data-end=\"3322\">Marcus Dunlap\u003c/strong>: I’ll tell you two out of the four. Swiss cheese, cheddar cheese, and then there’s two others that are very secret.\u003c/p>\n\u003cp class=\"\" data-start=\"3440\" data-end=\"3545\">\u003cstrong data-start=\"3440\" data-end=\"3460\">Cecilia Phillips\u003c/strong>: But if I’m able to taste this and guess what they are, you’ll tell me if I’m right?\u003c/p>\n\u003cp class=\"\" data-start=\"3547\" data-end=\"3583\">\u003cstrong data-start=\"3547\" data-end=\"3564\">Marcus Dunlap\u003c/strong>: Yes, ma’am. 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"3585\" data-end=\"3674\">\u003cstrong data-start=\"3585\" data-end=\"3605\">Cecilia Phillips\u003c/strong>: Alright. Look at all this cheese. Mmm! Is one of them cream cheese?\u003c/p>\n\u003cp class=\"\" data-start=\"3676\" data-end=\"3703\">\u003cstrong data-start=\"3676\" data-end=\"3693\">Marcus Dunlap\u003c/strong>: Exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"3705\" data-end=\"3740\">\u003cstrong data-start=\"3705\" data-end=\"3725\">Cecilia Phillips\u003c/strong>: Yes! [Laughs]\u003c/p>\n\u003cp class=\"\" data-start=\"3742\" data-end=\"3785\">\u003cstrong data-start=\"3742\" data-end=\"3759\">Marcus Dunlap\u003c/strong>: That was the secret one!\u003c/p>\n\u003cp class=\"\" data-start=\"3787\" data-end=\"3953\">\u003cstrong data-start=\"3787\" data-end=\"3807\">Cecilia Phillips\u003c/strong>: Yes! Alright. You know what? Here’s the thing — for the viewers, we’re going to leave the other one a secret. Okay? I’m not even going to guess.\u003c/p>\n\u003cp class=\"\" data-start=\"3955\" data-end=\"3979\">\u003cstrong data-start=\"3955\" data-end=\"3972\">Marcus Dunlap\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"3981\" data-end=\"4008\">\u003cstrong data-start=\"3981\" data-end=\"4001\">Cecilia Phillips\u003c/strong>: Okay.\u003c/p>\n\u003cp class=\"\" data-start=\"4010\" data-end=\"4025\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"4027\" data-end=\"4142\">\u003cstrong data-start=\"4027\" data-end=\"4047\">Cecilia Phillips\u003c/strong>: I don’t drink coffee. So I heard that, like, there’s an alternative here that can wake me up?\u003c/p>\n\u003cp class=\"\" data-start=\"4144\" data-end=\"4261\">\u003cstrong data-start=\"4144\" data-end=\"4154\">Jordan\u003c/strong>: Mm-hmm. I’ve got wheatgrass shots and ginger shots for you. It’s grown with love, so you will taste that.\u003c/p>\n\u003cp class=\"\" data-start=\"4263\" data-end=\"4316\">\u003cstrong data-start=\"4263\" data-end=\"4283\">Cecilia Phillips\u003c/strong>: Okay. My first wheatgrass shot!\u003c/p>\n\u003cp class=\"\" data-start=\"4318\" data-end=\"4355\">\u003cstrong data-start=\"4318\" data-end=\"4328\">Jordan\u003c/strong>: Aw, you couldn’t fake it!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Check, Please! Bay Area reviews: Orchard City Kitchen, HiroNori Craft Ramen, Las Cazuelas",
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"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",
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"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>",
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"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>",
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"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",
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"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>",
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"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>",
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"title": "Check, Please! Bay Area reviews: Abacá, Bombera, The Caprice",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 3, airs Thursday, May 2, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>With contemporary takes on Filipino favorites, \u003cstrong>Abacá\u003c/strong>, located inside the Kimpton Alton Hotel on San Francisco’s Fisherman’s Wharf, charms with its savory sisig fried rice and colorful ube coladas. Next up, in Oakland’s Diamond District, \u003cstrong>Bombera\u003c/strong> features farm fresh flavors and culinary methods that celebrate the chef’s Chicana heritage, offering dishes from spicy carrots to smoked trout tostadas. Finally, diners head to the North Bay at \u003cstrong>The Caprice\u003c/strong>, a hidden gem where romantic bay views are paired with thoughtfully-crafted dishes from land and sea in Tiburon — all since the 1950s.\u003c/p>\n\u003cfigure id=\"attachment_22201\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22201\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/05/1903_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Scotty Bastable, Cynthia Bazan and Alejandro Correa from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.restaurantabaca.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}'>Abacá \u003c/span>\u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.bomberaoakland.com/\">\u003cstrong>Bombera\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thecaprice.com/\">\u003cstrong>The Caprice\u003c/strong> (Tiburon)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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},
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"tagline": "Art is where you find it",
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"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.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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