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"slug": "check-please-bay-area-reviews-stateline-road-smokehouse-stockhome-bar-sprezzatura",
"title": "Check, Please! Bay Area reviews: Stateline Road Smokehouse, Stockhome, Bar Sprezzatura",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\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 13, airs Thursday, February 5, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey kicks off in Napa’s Rail Arts District at \u003cstrong>Stateline Road Smokehouse\u003c/strong>, where chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country in a bright, welcoming space. Diners line up for tender baby back ribs, Kansas City-invented burnt ends and hickory-smoked brisket, pairing smoky meats with Rancho Gordo beans and greens and other California-forward sides rooted in Bell’s childhood memories and community traditions. From there, we head north to downtown Petaluma, where \u003cstrong>Stockhome\u003c/strong> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors. Guests dig into Swedish meatballs with lingonberries, fried Jerusalem artichokes, and delicate Swedish pancakes — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm. Finally, our journey wraps up in San Francisco’s Financial District at \u003cstrong>Bar Sprezzatura\u003c/strong>, a stylish Italian aperitivo spot inspired by Venice. Diners sip classic Negronis alongside guanciale meatballs with crisp ciabatta, scampi arancini, silky bigoli freschi, and a bright stone fruit and heirloom tomato salad, all set against a glamorous backdrop that celebrates Italian flair and downtown San Francisco’s revival.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23707\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23707\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-160x90.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-768x432.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_02-1536x864.png 1536w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bennett Bakke, Alexis Joseph Merritt and Paige Mantel from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.stateline-road.com/\">\u003cstrong>Stateline Road Smokehouse\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.stockhomepetaluma.com/shop/%20stockhome-restaurant/7\">\u003cstrong>Stockhome\u003c/strong> (Petaluma)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.barsprezzatura.com/\">\u003cstrong>Bar Sprezzatura \u003c/strong>(San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23710\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png\" alt=\"\" width=\"2000\" height=\"2667\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-2000x2667.png 2000w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2026/02/2013_Wines-1536x2048.png 1536w\" sizes=\"auto, (max-width: 2000px) 100vw, 2000px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://lucawines.com\">\u003cspan style=\"color: #339966\">\u003cstrong>Nico 2021 Malbec\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Uco Valley, Mendoza, Argentina, $90\u003c/em>\u003cbr>\nThis highly rated bottling hails from high-altitude vineyards in the Gualtallary area outside Mendoza. The famed Catena family’s properties — driven by the powerhouse Dr. Laura Catena — are focused on maintaining tradition while cultivating innovation. This unique wine shares both of those traits. With dark berry aromas and intense cocoa and peppery flavors, its polished texture leans toward a modern style. But the vines are a nod to the producer’s rich history. Crafted from old-vine Malbec plants rescued from a 105-year-old pre-phylloxera vineyard, the wine is layered and intense, offering a glorious glimpse of the past in the glass.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ramsgatewinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Ram’s Gate 2023 Chardonnay, Bucher Vineyard\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Russian River Valley, California, $74\u003c/em>\u003cbr>\nRam’s Gate is a hidden treasure. A beautiful spot to include on a tasting visit, the winery is located at the crossroads of three famous appellations: the Sonoma Coast, Sonoma Valley and Carneros. This single-vineyard Chardonnay comes from the noted Bucher Vineyard in the Russian River Valley, where the afternoon sun is tempered by a cool ocean fog layer. This creates grapes with finesse and balanced ripeness. This small-production white is packed with aromas of lemon cream and vanilla, kept in check by vibrant acidity and a lush but bright texture.\u003c/p>\n\u003cp>\u003ca href=\"https://www.domainecarneros.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Domaine Carneros “Cuvée de la Pompadour” Brut Rosé\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Carneros, California, $43\u003c/em>\u003cbr>\nTake a mini-trip to “France” when you visit Napa Valley’s stunning Domaine Carneros. It was founded by the family of France’s acclaimed Champagne Taittinger in 1987, when Claude Taittinger discovered the bucolic rolling hills and cool climate of Carneros. The magnificent château perched proudly at the top of a hill blanketed by vines is one of the top destinations in California to immerse yourself in elegance. Visitors can choose from myriad food and wine tasting options that truly sparkle, such as “Scent & Savor” and “The Ultimate Caviar Experience.”\u003c/p>\n\u003cp>To get a taste of the classic estate in your own home, look for their Brut Rosé Cuvée de la Pompadour — one of my ultimate sparkling wine favorites. The dry-styled bubbly draws you in with its alluring light pink hue and effervescent fizz. With notes of peach and red berries, its delicate nose is followed by a crisp yet creamy texture. The wine’s name is a story as joyful as the wine itself.\u003c/p>\n\u003cp>“More than 250 years ago, Louis XV’s great paramour, Madame de la Pompadour, famously introduced sparkling wine to the court at Versailles. She declared it ‘the only wine that a woman can drink and remain beautiful,’ and today Domaine Carneros’ Pompadour Brut Rosé is named in her honor,” the winery says.\u003c/p>\n\u003cp>I’ll raise a glass to that!\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Kansas City style barbecue in Napa…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> They pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …contemporary Swedish delights in Petaluma…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> My go-to is the Swedish meatballs. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> …and a taste of Venice in San Francisco.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s tender. It’s creamy. It’s cheesy. You can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are bike enthusiast Bennett Bakke, marketing executive Paige Mantel…\u003c/p>\n\u003cp class=\"p1\">[ Glasses clink ]\u003c/p>\n\u003cp class=\"p1\">…and tech HR executive Alexis Joseph Merritt. Welcome, everyone. You ready for a good time?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ready.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Absolutely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> When you think of Napa, you probably picture world-class wine, vineyard views, and elegant tasting menus, but at Paige’s spot, the vibe is far more casual. You can pair your bubbly with baby-back ribs, juicy brisket, and other classic Kansas City barbecue delights. Located in Napa’s Rail Arts District, it’s Stateline Road Smokehouse.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> This is gonna be for here?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Chatter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> I’m originally from Kansas City. I moved out here about 16 years ago just to work for Chef Keller and do fine dining and Michelin restaurants. I quickly realized the barbecue that I’m personally used to, it wasn’t quite out here. My wife, she essentially told me, “Stop crying about it and just open something.” Stateline Road Smokehouse. The name’s inspired by the road that divides Kansas City, Missouri, and Kansas City, Kansas, it’s called Stateline Road, and it has some of my favorite barbecue places. Every place that I would go to in Kansas City, it was always eating burnt ends and ribs. Those are my two go-to’s every time. Kansas City barbecue is defined by the type of sauce. Our sauce is tomato- and vinegar-based. It has a little bit of heat, but before it gets too hot, the sweetness just kind of comes in and cuts it off. And then afterwards, all these spices just kind of linger on. Our baby-back ribs have a nice meaty bite to them.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> These briskets take 14, 15 hours to cook. Anytime that I order brisket at a restaurant, I always order it from the point because that’s just fatty and juicy. It’s great. So this is, like, some of the best piece right there.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Burnt ends.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> Kansas City invented burnt ends. It’s made from the brisket, and you just get this kind of sweet and tangy, fatty, chewy brisket bite. Yeah. That’s a classic staple that I grew up with.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">I enjoy cooking in this style because you’re dealing with fire. You’re dealing with the element. You’re taming it. You’re controlling it. You’re able to get it to rise and lower on command. That’s an exciting piece for me because it’s always evolving. I use oak which is native to California. Using this one really as a fuel source because it burns really hot and it burns for a while. And then over on this side, we have the cherry wood. And this one’s added to add those nuances, the sweet notes.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Finger-licking good!\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> This is called the Rail Arts District of Napa. It’s this kind of funky warehouse vibe. The best barbecue places in Kansas City are in these kind of grungy places. This building used to be an auto shop, and it has all those really fun characteristics. If you go to any place and you see linen and fine dining for barbecue, you should turn and run the other way. It’s not meant for that. So this environment is joyful. It’s fun. That’s what makes this place really special for us here in Napa.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> [ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Paige, now, do you go to Napa normally?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I live in Napa now. So I recently moved there and looking for all different kinds of restaurants. And Napa has amazing restaurants, but when I learned a year ago that a new Kansas City style barbecue place was opening by a Michelin-trained chef, I’m like, “Take me there.” My go-to every time I go is definitely the Kansas City style burnt ends. Have you ever had burnt ends?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They were spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I mean, the morsels of, like, bite-sized chunks with crispy ends and the tender meat and a little fat just all together with barbecue sauce.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And their house barbecue sauce is so good. There’s the house sauce. There’s a spicy sauce. I forget what the third sauce is.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> A sweet one, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah. They were all great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I had the burnt ends, too, and it was my first time having that, so…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A burnt-end virgin!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> A burnt-end virgin, yes. So it was delicious. And it was the unanimous crowd favorite with my table.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The brisket is also something I get, and you can tell them exactly how you like it. I prefer it on the lean side, and so right there, the butcher is gonna cut off the fat for me. And right before they serve it, they pour a little beef tallow on it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Ohh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We saw that. We were like, “What is that?”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes, yes. Brings the flavors alive. And that is fork-tender brisket. And you can see the smoke line and the crisp edge. And melts in your mouth.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have the brisket?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, I had the brisket also. So it’s good to know you can ask for it lean. So, unfortunately, the piece that we got was a little bit fatty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Ah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> But the flavor of the meat was delicious. We had the pulled pork also, which was a crowd pleaser. It was really juicy. It was cooked really well. And I loved that you got to kind of walk down the line cafeteria-style and kind of see what meats you were getting and what sides you were getting. Outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what about you?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I kind of tried a lot of things when I first went in.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> That’s alright. We got time.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Go ahead. Start with one.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The tri-tip sandwich is a Wagyu beef, which was…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Of course.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> …really good. But the thing that got me, though, is it has pickled onions and red peppers on it, and they gave you a little bit of extra on the side so you could add more pickles or red peppers, which is just something that needs to be normalized. Like, we need more of — We need more of that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We need more cowbell! We need more peppers!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> But I had the curly fries, as well, and they were exactly what you want when you want curly fries. But the highlight was, on the side, they gave you bacon chive aioli, which was spectacular.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Isn’t that the best?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> I’m getting a sense that you’re a sauce guy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Exactly. Yes.\u003c/p>\n\u003cp class=\"p1\">[ Laughs ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Mm-hmm. Now, what about the sides?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The mac and cheese was an aged cheddar, but the highlight was crispy kale and parsnip on the top, which– That was another one. They could have given you a little side of that to just dump more of that on because it was great. It gave the mac and cheese a little bit of a crunch. Yeah. I’d get all that again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I also had the beans and greens. White beans that were creamy and unctuous, and they had the kale greens in there. I think it was kale and collard that day. It was really delicious and just made for a really nice pairing with all of the meat dishes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So there’s something really special there that I’ve never seen at any other restaurant that is amazing. I’m a salad girl. I love a good salad. They have a cherry wood-smoked maitake mushroom and greens salad.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It is phenomenal. And there’s so many textures. They have crispy black rice. They have marinated garbanzo beans and a really nice light lemon vinaigrette. And just all together the textures, the flavors, it’s phenomenal.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> They had a special that day. It was a smoked sea bass, and it was this beautiful piece of fish that was just smoked and charred. I haven’t had just a smoked piece of sea bass before. It was delicious. It was really a nice surprise at a barbecue restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you have anything to drink with it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. I thought something that was really fun. Right when you walk in the door, they have an old-fashioned sink, and you can get a $5 sink drink, which I thought was really cute. So my husband grabbed a beer while we were perusing the menu. Some people grabbed some spritzers. I got a glass of Chenin Blanc, which was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So they do have upscale and they have casual.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. You can go both ways. It was beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Their lemonade is great, too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a hot day. I was outside. So the lemonade was great. And I got one to go, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Nice. One of the fun things to drink is a boozie slushy. So, they have two different flavors each time you go. When we were there last, there was a gin-and-tonic buzzy– boozie slushy. When you drink too many boozie slushies…\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It must have been good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> [Slurring] I had the slushy…\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> The boozie slushy will get you buzzed.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh, I missed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> We have not yet, of course, talked about dessert. Dessert. Let’s start with you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the apple crumble, which was good, but I’d probably go with the banana cream pudding next time.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I’m not normally a big dessert person. Wine can be my dessert, and I’m very happy. But we did get the Straus soft serve, which was–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes! Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> My favorite California dairy. And it’s just so creamy. And I actually hadn’t had it somehow in the soft-serve form before, so it was an amazing treat. We all loved it. It disappeared in five seconds flat.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And the service, you know, though it is, again, sort of– not cafeteria style, but… What did you think about the service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The service was great, actually.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We had a couple people come out and speak to us as we were wrapping our meal, just checking in on us, so it was nice.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright. If you would like to try Stateline Road Smokehouse, it’s located on Vallejo Street in Napa, and the average multi-course tab per person without drinks is around $50.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">As an avid mountain biker, Bennett’s a big lover of the great outdoors. It’s no wonder his favorite lunch spot features a sunny patio, housemade lemonade, and hearty Swedish fare, all perfect for refueling after a long ride. Located in downtown Petaluma, it’s Stockhome.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Stockhome Restaurant is an open casual restaurant serving traditional Swedish food and Middle Eastern food from Stockholm city.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Our point here was to make it feel like home. Warm. inviting.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> You’re walking into our house. I was born and raised in Stockholm. It’s such a mixed culture in Sweden today. Every corner has something new and creative. Swedish bistro. Swedish classic also. All the Street food. Kebab places all over. Pizzerias everywhere, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> My fondest memories in Stockholm are with my cousins and… 2:00 a.m. — Beer in one hand. Lamb and beef pita in the other. I think my dad’s the greatest chef in the world, so I haven’t had meatballs that have been better than my dad’s. Savory. Tangy. Sweet. And then you get this nice creaminess with the mashed potatoes, as well. I’ve had guests who come in who have only eaten Ikea meatballs, and being able to give them a different experience, I think it’s really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> Swedish people like to have the sweets, but they also like the tanginess to balance things out, and I think that’s kind of our food is famous for. We have something called tunnbrodsrulle. It’s frankfurters in a thin wrap with mashed potatoes. That’s really Swedish traditional. Something you go off to the bars and eat. The dish I love the most is the beet-cured gravlax. It’s just a cured salmon with salt, sugar, a little white pepper, dill, grated beets, and lemon zest. It’s a beautiful dish. I can eat it for breakfast, lunch, or dinner. Our Middle Eastern dishes that we’re working on. I’m especially proud of our falafel. We do lamb and beef kebab plates. More of the shawarma style. The menu is really created to cater for everybody.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Ashton:\u003c/b> Banana marshmallows are some of my favorites. Candy in Sweden is huge. The average Swede eats around 40 pounds of candy a year. I want people to be full and stuffed. Maybe even have a little bit of room for taking some candy on the road with them, as well. With Petaluma, depending on your weather, you have beautiful, warm, sunny days to enjoy food, and then when you have those rainy days, it’s… We have this warm interior on the inside for you.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Roberth:\u003c/b> There’s always a table or we make sure we make a table for you. It’s a very easy restaurant.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Bennett, you live in Marin, but you make that trek to my hometown, Petaluma.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> There we go. Yes. My mom made, um, Swedish meatballs when I was a kid, and so when we noticed that there was a Swedish restaurant within a drivable distance, we made the trek up to Petaluma, and there’s tons of antique shops to walk around and kind of make a whole afternoon out of it with your family. My go-to is the Swedish meatballs. They do it interesting, I think. It’s not tomato-based gravy. It’s a really thin gravy. And the mashed potatoes are really fluffy, as well. The unique part is the lingonberry jam that comes with it. And the cucumber, as well. Super delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> What did you have when you went?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Had two things. So had the Swedish meatballs, which I thought were delicious. The meatballs were just really light. It had a lot of really great flavor. It was seasoned well. My dish was a little bit cold when I got it, which was unfortunate because it came out so quickly. The flavor was great. It would be even better if they were super hot, but we would have that again. And then also I got a falafel kebab plate. Our falafel was a little bit over-fried, but the plate was really beautiful. It had really great roasted vegetables that I really enjoyed. And it had this tomato sauce. Not Italian tomato sauce, but kind of a peppery tomato sauce that I wasn’t sure what to put it on, so just put it on everything. That was the idea.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> There you go. That’s okay.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. And, Paige, what did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, I knew I was going to want to try a lot of things on the menu here, so I bought a couple of friends with my husband, so the four of us ordered a whole bunch of things. The first was the mezze plate. The hummus was just super creamy. You could tell there was a lot of tahini and olive oil in it. The tabbouleh was great, super fresh, and the baba ganoush was really perfect. That eggplant flavor just really came out. And it comes with the most beautiful, amazing fresh-baked pita. The other big star was the Jerusalem artichokes. So they’re thinly sliced, fried, and served on a bed of sunchoke purée.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ooh.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Every little bite of this was just crunchy, tangy, delicious. I mean, I’ll go back and just order that. The plate was gone in 30 seconds. It was so delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It was inhaled.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So inhaled. Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, pivoting off of the artichokes, so the grilled artichoke is in the little gem salad, as well. It’s a Manchego cheese on the top. And the dressing is a buttermilk tahini dressing. But the highlight is the crispy garbanzo beans.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my God.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes. I love that! The way it added that crunch to it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s so good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We tried the salmon kebab plate. Very nice filet of salmon with tomato sauce on top. Served with a little salad. Those amazing pickled cucumbers that I could die for. They were amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> But the star of that plate was the sweet-potato fries.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Oh, yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness!\u003c/p>\n\u003cp class=\"p1\">\u003cb>All:\u003c/b> So good!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I forgot about that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Me too. They were delicious. We had the wienerschnitzel. That’s your thin-slice, pounded-out piece of pork loin. Fried. Really nice and crispy. And that came with really nice fresh peas on top and some roasted potatoes. We really enjoyed that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And what else did you have?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s all we had to eat but had something delicious to drink. The Carlsberg beer, which I hadn’t had in years since I was in Denmark, in Sweden last. So I walked in. It’s like, well, if we’re at Stockhome, got to have something from the Scandinavian region. And that was delicious and refreshing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> They also have elderflower soda and lingonberry soda. All of those are great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did you have anything to drink?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh, yes. Between my four friends, we might have had one or two bottles of the rosé.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> But who’s counting? Maybe.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Well, we were there for a long time. We really coursed it out. We sat outside, which I loved sitting outside.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was lovely.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Just really beautiful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s good people watching.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You got to have desserts. You need some calories when you’re biking up there, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Right. I hate to say it, but I usually don’t get dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> No! No! Bennett! You’re missing out! You’re missing out!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I hate to disappoint.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That Swedish pancake is insane!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Narrator:\u003c/b> …Swedish candy to go.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> There was a nice candy selection. It was cute on the counter.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Okay. Tell us about–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Am I the only one that got the Swedish pancake?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> You got to go back for it. You got to go back for it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s kind of the star of their show.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It really is. Crêpe-like pancake. Crispy edges. They serve it with what’s clearly a homemade, heavy whipped cream with beautiful fresh berries. That was gone in 10 seconds.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> You had me at “crêpe-like.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> That was delicious. I know.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> The thinness is what got me.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Oh my goodness.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Do you feel like you got value?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Like I said, if the meal would have been a little bit warmer, I think would have felt fully into the value, but I thought it was really cute. The service was nice. Everyone was really friendly from the beginning. That makes it something that you want to return to. So if we’re in the area, we’d check it out again.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it sounds like you make this a regular thing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> We kind of do. We like to go up and visit Petaluma, and that’s been our routine.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And Paige is already dreaming about those Swedish pancakes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I will go back for those artichokes and the Swedish pancake, for sure.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> If you would like to try Stockhome, it’s located on Western Avenue in Petaluma, and the average tab per person without drinks is around $50. Offering a chic cocktail-bar vibe and classic Venetian cicchetti, Alexis’ pick brings the true spirit of la dolce vita to the City by the Bay. Located just a few blocks from San Francisco’s Embarcadero, it’s Bar Sprezzatura.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">[ Rattling ]\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> I think when you walk into our space, it kind of feels like lightning in a bottle. There is an elevated feel to it, but it feels effortless.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Man:\u003c/b> Prego!\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Think about “La Dolce Vita.” Fellini. Sophia Loren. Right? So, like, decadent, sexy, but, you know, with character. Cicchetti is specifically for Venetian region. The style of it is a small snack. Like a bite, a nibble.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> In Venice, because of the lagoon, you’ll see a lot of seafood. We have the bay here, so we kind of are able to replicate that. The baccala mantecato is whipped salt cod. It’s a 400-year-old recipe. It’s something that you see all over in Venice. It’s very, very traditional. As far as decadence goes, our tuna carpaccio. I get the best ahi tuna from Hawaii. It has a spicy olive tapenade that has 13 different ingredients, which are really building the flavor of the sauce. It blows people away. It really does.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mastropierro:\u003c/b> This is gonna be Alta Langa, which is high-elevation wine coming from Piemonte. Being a Venetian restaurant, of course, we’re going to have a natural focus in the Veneto, Piemonte. But whatever wine you really love in Italy, you should be able to find it here.\u003c/p>\n\u003cp class=\"p2\">♪♪\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> As far as cocktail program, classics done very well. Freshness of ingredients. And creativity. A Negroni was the first cocktail that I made when I was 13 years old my first day behind the bar. It’s three things perfectly executed in the same glass. The orange slice has to be put in a glass before. It’s building the glass. Equal parts of gin, Campari, and sweet vermouth. And the orange slice is very important because the pulp of the orange balance the Campari. What I really like about my job is the reaction of the guests.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Our goal is when you walk out of this building, you’re like, “Wow. That was a great experience. I can’t wait to tell my friends. I can’t wait to come back.”\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> You give us a chance to make it a memory for you in life. So we honored for that. We take it very seriously.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Splendorini:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Offner:\u003c/b> Cin-cin.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Alright, Alexis, this spot really does feel like you’re in Venice, doesn’t it? It gives you this elegance, doesn’t it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It’s lovely. You walk in. It’s bright and airy. And it has these beautiful– It almost looks like street lamps that should be outside, but they’re indoors, so it’s just– It’s a beautiful setting. It’s great to go after work, on a weekend. Has great small bites. You can taste so many different things. I really love the shrimp arancini. It’s so tender. It’s creamy. It’s cheesy. And it’s fried on the outside, so you can’t really go wrong.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> A little fried shrimp ball.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yeah, a little fried shrimp ball. Also love the meatballs with guanciale. They’re really light and really tender.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> The meatballs were great. They asked me if I wanted bread, as well. And, of course, I said, “Yes, I want that.” And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was a big piece, but thin-sliced. It had olive oil on it. But the perfect crispiness. It was like those sweet-potato fries. It was, like, perfectly crispy on the outside, but still squishy on the inside. So you just dip that in the tomato sauce with the meatballs.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes, it’s really delicious not too sweet, not too acidic tomato sauce. You don’t want that sauce to go to waste.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> I love the cocktail vibe. So we actually sat up at the bar for a drink before we sat down to eat. I started off with an espresso martini. And I’m very caffeine-sensitive, so I asked if they would do a decaf, and they absolutely did.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s great.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> It was delicious and perfect and cool and smooth. Like, everything you want in an espresso martini.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We actually went with cocktails, as well. The wine list you can page through for days. It’s a great, wonderful wine list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It’s a bigger drink list than the food list.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes. Absolutely. Yeah. More drinks than food, so right up my alley.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Um, but I also had the versilia. It’s a gin-based cocktail with clarified lemon. It made it just really smooth. It was delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> They have a whole Negroni option.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> You can really mix and match and kind of make your own.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I tapped into that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Ohh. I’m a Negroni fan.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So what Negroni did you get? A classic or…?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I got the classico, and I got a dirty.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Ooh. I like that.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Someone switched from lemonade.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Yeah! Right?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">But it is a place like you would– In Venice, where you would just meet and greet and stand at the bar and nibble on things and have a drink.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> I had the little gem salad because, like lemonade, I’m a sucker for little gem salads. I will say the peas were just perfect. Like, they’re super fresh, crispy. Just really good veggies across the board.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yeah. The stracciatella was our favorite dish. I mean, fresh mozzarella drizzled with olive oil. And you know when it’s a really good olive oil you can see the green of it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> It’s the creamy part of it.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> So creamy. The creamy inside part of the mozzarella. And beautiful focaccia that you put it on. And then they put pistachios on top, so it gives it that crunch. And that was amazing.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Yes.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also got the red shrimp scampi pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Oh, my gosh. Me too.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Delicious, right?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> That was my favorite, as well.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It was unexpectedly creamy. Unexpectedly a large portion, also. I wasn’t expecting that much pasta. But it was really delicious. And the red shrimp were cooked exceptionally well. They were really tender. They weren’t squeaky. So that’s how you know they did it right. And it was just a beautifully plated pasta.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah, it was exceptional.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> We also had stone fruit salad. Fresh heirloom tomatoes, some grilled peaches. Really yummy champagne vinaigrette. There was a little arugula in there, as well. It was outstanding.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Woman:\u003c/b> So good.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Something else I enjoyed was the duck ragu. It was really earthy, and you could taste, like, the nutmeg and the cinnamon in it. The noodles were a little bit thick, but they were really tasty. And once you mixed in all of that ragu that was at the bottom of the bowl, it made for a really delicious dish.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And did you get good service?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We got pretty good service. It took a while for them to come to our table to start with us, but once you order, the food came out so quickly, which was wonderful.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> I agree with the service. I think your best service is at the bar, but I think they really just lean into… it’s a relaxed environment. They don’t want you to feel rushed.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> And it gives you time to enjoy dessert.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> That’s right.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Did anybody have it?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> We had the pistachio cake. It was two little pistachio cakes with a scoop of pistachio gelato. And the gelato was amazing. I would go back for any flavored gelato they might have.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Dessert?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> No dessert. But I have a confession to make. I actually went last night.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> Did you?! You went back?\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> And I got that.\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> So it’s seared in your memory right here.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> It was so good. Yeah, well, so I flew in last night, and like you said, it’s easily accessible from Embarcadero. So you can just take the BART in or the ferry, and it’s right there, you know, walking distance, less than a mile. Definitely make a reservation, though. If you try to just go, you’ll probably just only get a seat at the bar, which is great in itself, but if you want to–\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Which is kind of where you want to be, though.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Joseph Merritt:\u003c/b> It is a hot spot. Yeah, absolutely. And the seats are very cozy. It’s very nice. They make it so you can stay for a while.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Very cozy.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bakke:\u003c/b> Yeah.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Well, if you would like to try Bar Sprezzatura, it’s located on Clay Street in San Francisco, and the average multi-course tab per person without drinks is around $100. Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp class=\"p1\">[ Laughter ]\u003c/p>\n\u003cp class=\"p1\">Check out “Cecilia Tries It” online at KQED.org/checkplease. I have to thank my fabulous guests on this week’s show. Bennett Bakke, who savors the Swedish meatballs at Stockhome in Petaluma… Paige Mantel, who goes all-in on the brisket and burnt ends at Stateline Road Smokehouse in Napa… and Alexis Joseph Merritt, who adores the arancini at Bar Sprezzatura in San Francisco. Join us next time when three more guests will recommend their spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Mantel:\u003c/b> Cheers.\u003c/p>\n\u003cp class=\"p1\">\u003cb>Sbrocco:\u003c/b> Cheers. Cheers. Cheers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"p1\">\u003cb>Bell:\u003c/b> When it comes to desserts at Stateline Road Smokehouse, I like to focus on what is the element that can elevate and give that piece of surprise to the guests? So, for instance, the banana pudding. I trained and learned pastries in France. Orange cookie crumble. The actual crumble that’s on top there is essentially a form of a speculoos dough. I just add a little orange to it and put that on top. It’s a great finish to the end of a meal.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\n\u003cp>https://youtu.be/cqhOOxxZp9w\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\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 Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\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\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Ready to eat your way around the Bay? \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\"> keeps the season rolling with four weeks of bold flavors. From Kansas City-inspired barbecue in Napa to Swedish street food influenced by Middle Eastern flavors in Petaluma, the James Beard and Emmy Award-winning series returns this February with eateries that reflect the region’s ever-evolving food scene.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three Bay Area locals sit down with host Leslie Sbrocco to champion their favorite restaurants, swap passionate opinions, and debate what makes a meal truly memorable. Along the way, viewers will dig into everything from playful and innovative takes on tacos in Oakland to Filipino-Japanese mashups in San Jose. Plus, reporter Cecilia Phillips goes behind the scenes at Dandelion Chocolate in San Francisco and finds a world of Latin flavors at G Spot Happy Tastebuds in San Jose.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Don’t miss the last four new episodes of season 20, \u003c/span>\u003cb>Thursdays at 7:30 PM on KQED 9, starting on February 5.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pull up a chair and bring your appetite! Here’s what’s on our plates this February:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/cqhOOxxZp9w'\n title='//www.youtube.com/embed/cqhOOxxZp9w'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 5\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Napa\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Stateline Road Smokehouse\u003c/b>\u003cspan style=\"font-weight: 400\">, chef Darryl Bell Jr. brings Kansas City-inspired barbecue to wine country rooted in Bell’s childhood memories and community traditions.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cb>Stockhome\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>Petaluma\u003c/b>\u003cspan style=\"font-weight: 400\"> offers a casual yet deeply personal take on Swedish street food influenced by Middle Eastern flavors — comfort food that reflects chef Roberth Sundell’s heritage and the multicultural spirit of modern-day Stockholm.\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 Financial District at \u003c/span>\u003cb>Bar Sprezzatura\u003c/b>\u003cspan style=\"font-weight: 400\">, a stylish Italian aperitivo spot inspired by Venice, diners sip classic cocktails and graze on cicchetti with flair against a glamorous backdrop that celebrates downtown San Francisco’s revival.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 12\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Our guests head to \u003c/span>\u003cb>Burlingame\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Mykonos Meze\u003c/b>\u003cspan style=\"font-weight: 400\">, where Greek small plates — think keftedes and rich moussaka — are meant for sharing and lingering.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Trifecta\u003c/b>\u003cspan style=\"font-weight: 400\">, an intimate, high-energy spot blending Japanese technique with Filipino influence, dishes like smoked hamachi tacos and chawanmushi with longanisa showcase the chefs’ precision and playful creativity.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The Roman-inspired pinsa takes center stage at \u003c/span>\u003cb>Walnut Creek\u003c/b>\u003cspan style=\"font-weight: 400\">‘s \u003c/span>\u003cb>Montesacro\u003c/b>\u003cspan style=\"font-weight: 400\">, where guests enjoy mouthwatering flatbreads topped with soppressata alongside bucatini amatriciana, supplì al telefono, and classic tiramisu. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reporter Cecilia Phillips heads to \u003c/span>\u003cb>Dandelion Chocolate\u003c/b>\u003cspan style=\"font-weight: 400\">’s 16th Street Factory in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\"> for “Cecilia Tries It,” getting a behind-the-scenes look at the chocolate-making process from bean to bar.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 19\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Danville\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Sideboard\u003c/b>\u003cspan style=\"font-weight: 400\">, a laid-back neighborhood spot where breakfasts are both comforting and creative: think asparagus-and-goat-cheese breakfast pudding, a stacked breakfast burger complete with a fried egg, and bakery-case favorites like ginger molasses cookies and lemon lavender teacakes.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>Oakland\u003c/b>\u003cspan style=\"font-weight: 400\">, \u003c/span>\u003cb>Tacos Oscar\u003c/b>\u003cspan style=\"font-weight: 400\"> keeps things playful and innovative, turning out charred broccoli tacos slicked with peanut sauce, sweet-and-savory camote tacos, and tostadas piled high with greens, all best enjoyed with chips and smoky salsa morita.\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\"> at \u003c/span>\u003cb>New Eritrea\u003c/b>\u003cspan style=\"font-weight: 400\">, flaky mixed veggie and lentil sambusas give way to a vibrant vegetarian combo platter spread across injera flatbread, alongside other bold, East African bites — a communal, hands-on meal that invites you to tear, scoop, and share. \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">The episode wraps up as reporter Cecilia Phillips brings “Cecilia Tries It” to \u003c/span>\u003cb>San Jose\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>G Spot Happy Tastebuds\u003c/b>\u003cspan style=\"font-weight: 400\">, exploring a hub of Latin-focused food trucks serving bold, crave-worthy dishes in a lively, communal setting.\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400\">February 26\u003c/span>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Smoke and bold flavors kick things off at \u003c/span>\u003cb>Smokin’ D’s\u003c/b>\u003cspan style=\"font-weight: 400\"> in \u003c/span>\u003cb>San Francisco\u003c/b>\u003cspan style=\"font-weight: 400\">’s Sunset, where Texas-style barbecue meets Mexican and Asian flair: think pork spare ribs alongside smoked brisket tucked into fluffy bao.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Down the coast at \u003c/span>\u003cb>Pacifica\u003c/b>\u003cspan style=\"font-weight: 400\">’s \u003c/span>\u003cb>Rosalind Bakery\u003c/b>\u003cspan style=\"font-weight: 400\">, guests head to a bread-lover’s paradise known for iconic sesame-seed hoagie rolls, flaky chocolate almond croissants, cinnamon rolls, and breakfast sandos layered with egg, pimiento cheese, and rosemary ham.\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">In \u003c/span>\u003cb>San Mateo\u003c/b>\u003cspan style=\"font-weight: 400\"> at \u003c/span>\u003cb>Taishoken Ramen\u003c/b>\u003cspan style=\"font-weight: 400\">, house-made noodles shine in dishes like Tokyo-style aburasoba and spicy tsukemen with rich dipping broth, delivering deep umami and hands-on slurping satisfaction.\u003c/span>\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>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> For the upcoming season, we’re especially interested in your North Bay picks!\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\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/jzfYQlwmeDo\" 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>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr>\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr>\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr>\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr>\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr>\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr>\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr>\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr>\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr>\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr>\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr>\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 10, airs Thursday, January 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Laissez les bons temps rouler! Located on San Francisco’s Fisherman’s Wharf, \u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> offers a taste of the bayou. Their menu boasts the best of New Orleans, from shrimp po’ boys to seafood gumbo, brimming with classic and exuberant Creole and Cajun flavors. Then, in Santa Clara, \u003cstrong>La Casa Mia\u003c/strong> is home to comforting umami-filled cuisine with an unexpected twist, bringing Japanese-Italian fusion to the Bay. Sea urchin pasta and mentaiko mochi pizza are examples of surprising culinary delights difficult to find outside Japan — until now! Finally, \u003cstrong>Yak and Yeti\u003c/strong> Restaurant and Bar serves up Indian, Nepalese and Tibetian flavors in colorful, cozy quarters. From sizzling shrimp tandoor to delectable dal, this beloved Napa restaurant brings the Himalayas to the heart of wine country.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22020\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22020\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alisa Baccam, Paul Henderson and Nipa Bhatt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://queenslapoboyscafe.com/\">\u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lacasamiarestaurant.com/\">\u003cstrong>La Casa Mia\u003c/strong> (Santa Clara)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://yakandyetinapa.com/\">\u003cstrong>Yak and Yeti\u003c/strong> (Napa)\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-22046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1020x1155.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-768x870.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1356x1536.jpg 1356w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1809x2048.jpg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1920x2174.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.grahams-port.com/home.php\">\u003cstrong>W. & J. Graham’s 10 Years Tawny\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Porto, Portugal $35\u003c/em>\u003cbr>\nWhen it comes to drinking dessert, I’m always looking for the chance to share my Port passion. True Port (or Porto) hails from Portugal. This delicious elixir dates back centuries with a history as rich as its taste. One of my favorite styles is amber-hued Tawny. Aged in wood for many years, it can come primarily in 10, 20 and 30 Years styles and even single vintage bottlings. The Graham’s 10 Years Porto is a particular favorite of mine for its notes of orange peel, apricot, and butterscotch. It’s lightly sweet and pairs beautifully with savory blue cheese or creamy crème brulee. Tipple a Tawny for a true treat.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://fetzer.com\">\u003cstrong>Fetzer ‘Lo & Behold’ Sauvignon Blanc\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Chile $9\u003c/em>\u003cbr>\nFetzer is a leader in sustainability in California…and beyond. This fun wine is an easy quaffer for those looking to lighten up their drinks in both calories and alcohol. A standard glass is 80 calories and about 8.5 percent alcohol versus around 13-14 percent for most other whites. It’s crisp, juicy, and ideal for salads or snacks like guacamole and chips and a veggie platter with ranch dip.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://drinksovi.com/\">\u003cstrong>Sovi Sparkling Rosé, Non-Alcoholic Wine\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Clarksburg, California $30 (four pack of 250ml cans)\u003c/em>\u003cbr>\nThe non-alcohol drinks trend is hot. Why not enjoy a glass (or can) even if you don’t want the alcohol? With Sovi wines you don’t need to sacrifice flavor or quality. Founded by a sommelier/wine industry couple – Julia and Alex Littauer – this emerging brand is one to check out. Their sparkling pink in can captures red berry freshness, light fizz, and a dry finish. It’s ideal for sipping on the go or enjoying with Tuesday night takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 18, episode 10, airs Thursday, January 11, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes, \u003c/a>and never miss an episode by \u003ca href=\"https://podcasts.apple.com/us/podcast/check-please-bay-area-podcast/id192399537?mt=2\" target=\"_blank\" rel=\"noopener noreferrer\">subscribing to the video podcast\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Laissez les bons temps rouler! Located on San Francisco’s Fisherman’s Wharf, \u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> offers a taste of the bayou. Their menu boasts the best of New Orleans, from shrimp po’ boys to seafood gumbo, brimming with classic and exuberant Creole and Cajun flavors. Then, in Santa Clara, \u003cstrong>La Casa Mia\u003c/strong> is home to comforting umami-filled cuisine with an unexpected twist, bringing Japanese-Italian fusion to the Bay. Sea urchin pasta and mentaiko mochi pizza are examples of surprising culinary delights difficult to find outside Japan — until now! Finally, \u003cstrong>Yak and Yeti\u003c/strong> Restaurant and Bar serves up Indian, Nepalese and Tibetian flavors in colorful, cozy quarters. From sizzling shrimp tandoor to delectable dal, this beloved Napa restaurant brings the Himalayas to the heart of wine country.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_22020\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22020\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png\" alt=\"Check, Please! Bay Area host Leslie Sbrocco joins three local guests on set to discuss local restaurants.\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-2048x1365.png 2048w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Guests-1920x1280.png 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Alisa Baccam, Paul Henderson and Nipa Bhatt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://queenslapoboyscafe.com/\">\u003cstrong>Queen’s Louisiana Po-Boy Cafe\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.lacasamiarestaurant.com/\">\u003cstrong>La Casa Mia\u003c/strong> (Santa Clara)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://yakandyetinapa.com/\">\u003cstrong>Yak and Yeti\u003c/strong> (Napa)\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-22046\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-800x906.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1020x1155.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-160x181.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-768x870.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1356x1536.jpg 1356w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1809x2048.jpg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2023/12/1810_Wines-1920x2174.jpg 1920w\" 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>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://www.grahams-port.com/home.php\">\u003cstrong>W. & J. Graham’s 10 Years Tawny\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Porto, Portugal $35\u003c/em>\u003cbr>\nWhen it comes to drinking dessert, I’m always looking for the chance to share my Port passion. True Port (or Porto) hails from Portugal. This delicious elixir dates back centuries with a history as rich as its taste. One of my favorite styles is amber-hued Tawny. Aged in wood for many years, it can come primarily in 10, 20 and 30 Years styles and even single vintage bottlings. The Graham’s 10 Years Porto is a particular favorite of mine for its notes of orange peel, apricot, and butterscotch. It’s lightly sweet and pairs beautifully with savory blue cheese or creamy crème brulee. Tipple a Tawny for a true treat.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://fetzer.com\">\u003cstrong>Fetzer ‘Lo & Behold’ Sauvignon Blanc\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Chile $9\u003c/em>\u003cbr>\nFetzer is a leader in sustainability in California…and beyond. This fun wine is an easy quaffer for those looking to lighten up their drinks in both calories and alcohol. A standard glass is 80 calories and about 8.5 percent alcohol versus around 13-14 percent for most other whites. It’s crisp, juicy, and ideal for salads or snacks like guacamole and chips and a veggie platter with ranch dip.\u003c/p>\n\u003cp>\u003cspan style=\"color: #339966\">\u003ca style=\"color: #339966\" href=\"https://drinksovi.com/\">\u003cstrong>Sovi Sparkling Rosé, Non-Alcoholic Wine\u003c/strong>\u003c/a>\u003c/span>\u003cbr>\n\u003cem>Clarksburg, California $30 (four pack of 250ml cans)\u003c/em>\u003cbr>\nThe non-alcohol drinks trend is hot. Why not enjoy a glass (or can) even if you don’t want the alcohol? With Sovi wines you don’t need to sacrifice flavor or quality. Founded by a sommelier/wine industry couple – Julia and Alex Littauer – this emerging brand is one to check out. Their sparkling pink in can captures red berry freshness, light fizz, and a dry finish. It’s ideal for sipping on the go or enjoying with Tuesday night takeout.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Thirsty for more beverage advice? You can find more of m\u003c/i>\u003ci>y wine, beer and spirits tips for you \u003ca href=\"http://ww2.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\" rel=\"noopener noreferrer\">here\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-returns-in-january-with-new-episodes",
"title": "Check, Please! Bay Area Returns in January with New Episodes!",
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"headTitle": "Check, Please! Bay Area Returns in January with New Episodes! | KQED",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=JMFypAwGeQw\u003c/p>\n\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan 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Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, along with other delectable Calabrian culinary traditions at \u003c/span>\u003cb>Piazza D’Angelo\u003c/b>\u003cspan style=\"font-weight: 400\"> (Mill Valley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A vibrant take on Californian cuisine, crafted with locally sourced and seasonal ingredients — along with an extensive wine selection and a breathtaking view of the San 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"title": "Check, Please! Bay Area Returns in January with New Episodes!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Looking to amp up your food game in 2024? \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\"> is back in January with new tasty recommendations for local restaurants you won’t want to miss! In each episode of this James Beard and Emmy Award-winning program, three residents join host Leslie Sbrocco to share their favorite local place to eat; after checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From fresh, nourishing Native American cuisine in Oakland to umami-filled Japanese-Italian fusion in Santa Clara, we’ve scoured the Bay for the best bites so you don’t have to. Check out seven new episodes, \u003c/span>\u003cb>Thursdays beginning January 11 at 7:30pm on KQED 9.\u003c/b>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek of what you can expect in the new year:\u003c/span>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JMFypAwGeQw'\n title='//www.youtube.com/embed/JMFypAwGeQw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>January 11\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A taste of the exuberant Creole and Cajun flavors of New Orleans from shrimp po’ boys to seafood gumbo at \u003c/span>\u003cb>Queen’s Louisiana Po-Boy Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Comforting and unexpected umami-filled Japanese-Italian fusion, like Mentaiko mochi pizza, at \u003c/span>\u003cb>La Casa Mia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Clara)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Indian, Nepalese and Tibetan flavors from sizzling shrimp tandoor to delectable dal at \u003c/span>\u003cb>Yak and Yeti Restaurant and Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Napa)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 18\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A rotating selection of seasonal pizzas and organic pastries baked daily at the worker-owned and operated neighborhood gem, \u003c/span>\u003cb>Arizmendi Emeryville Bakery & Pizzeria\u003c/b>\u003cspan style=\"font-weight: 400\"> (Emeryville)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Traditional Mexican dishes using fresh, carefully curated ingredients, including masa made in-house using the ancestral method of nixtamalization to treat the corn at \u003c/span>\u003cb>LUNA Mexican Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Campbell)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Inventive sushi rolls with local and seasonal ingredients and traditional Izakaya favorites with an entirely vegan twist at \u003c/span>\u003cb>Shizen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits a weekly pop-up for local bites, artists, and entertainment at the \u003c/span>\u003cb>Outer Sunset Farmers Market & Mercantile\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>January 25\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Flavorful and inventive Native American favorites like deer sticks and bison meatballs at \u003c/span>\u003cb>Wahpepah’s Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An innovative selection of vegan Singaporean, Chinese and Italian-inspired small plates at \u003c/span>\u003cb>Lion Dance Cafe\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Vibrant, veggie-centric dishes inspired by the Gujarati cuisine of India in a modern and contemporary space at \u003c/span>\u003cb>Besharam\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 1\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A tribute to mom-and-pop Hawaiian markets, including colorful shave ice and kalua pork at \u003c/span>\u003cb>Diamond Head General Store\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Bruno)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Creative pizzas and shareable plates in a funky, maximalist Mission spot that aims to upcycle ingredients and reduce food waste at \u003c/span>\u003cb>Shuggie’s Trash Pie + Natural Wine\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Hearty plates of sausage, schnitzel and spaetzle, bringing the best of Oktoberfest vibes all year long, at \u003c/span>\u003cb>Teske’s Germania Restaurant and Beer Garden\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 8\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Reimagined Russian and other Eastern European dishes with Californian flair at \u003c/span>\u003cb>Birch & Rye\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Southern classics crafted with quality ingredients alongside craft cocktails and a local selection of Californian wines at \u003c/span>\u003cb>Easy Rider\u003c/b>\u003cspan style=\"font-weight: 400\"> (Petaluma)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">An intimate bakery with a focus on Asian flavors — from mochi bites, to musubi croissant mashups, to okonomiyaki danishes — at \u003c/span>\u003cb>Bake Sum\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” visits San Jose — home to the largest Vietnamese community outside of Vietnam — for some eats, treats, and entertainment at \u003c/span>\u003cb>Vietnam Town\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 15\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fragrant desi dishes with a focus on modern Indian and Pakistani favorites, from classic chicken tandoori to tikka chicken burgers at \u003c/span>\u003cb>Kinara Fusion Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Fresh pastas, savory flatbreads and other Italian favorites in a cozy, charming space — with origins in 1990s San Francisco — at \u003c/span>\u003cb>It’s Italia\u003c/b>\u003cspan style=\"font-weight: 400\"> (Half Moon Bay)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">California-inspired seasonal Japanese omakase with French techniques at \u003c/span>\u003cb>Delage\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 22\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Modern Hawaiian vibes infused with retro arcade energy, serving up everything from pinball to pig melts and craft beer to chicken katsu curry at \u003c/span>\u003cb>Outer Orbit\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">A piece of Southern Italy’s pizzas and pastas, 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There’s still time to tell us about your go-to spot; we’re accepting applications for our next batch of guests, and we want to hear from you! Nominate your can’t-miss picks and apply to be a guest now at\u003c/span>\u003ca href=\"https://ww2.kqed.org/checkplease/apply/\"> \u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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},
"perspectives": {
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"order": 14
},
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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