Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen
Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio
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"title": "Check, Please! Bay Area reviews: El Bistro By The Sea, Julia’s Vegetarian, Sampa Brazilian Kitchen",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 6, airs Thursday, July 17, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The second episode of our Monterey Bay Area journey kicks off in the storybook streets of Carmel-by-the-Sea, where \u003cstrong>El Bistro B\u003c/strong>\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cstrong>y The Sea\u003c/strong> offers a breakfast-lunch menu with Mexican flair. Diners dig into crème brûlée French toast with caramelized sugar, red chilaquiles with chicken and crema, and satisfying al pastor burritos. In Pacific Grove, \u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> offers a one-of-a-kind experience centered on flavorful, imaginative vegetarian cuisine. Guests love the crispy, fried cordyceps mushrooms, rich yellow coconut curry, and the unforgettable mushroom sampler. Finally, \u003cstrong>Sampa Brazilian Kitchen\u003c/strong> in Santa Cruz brings the flavors of São Paulo to the Central Coast. Highlights include the moqueca — a rich coconut seafood stew — the vegan feijoada, and pão de queijo, all paired with local wines, a dozen beers on tap, and live music on weekends.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23530\" class=\"wp-caption alignnone\" style=\"max-width: 1620px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-23530\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png\" alt=\"\" width=\"1620\" height=\"1080\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests.png 1620w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/07/2006_Guests-1536x1024.png 1536w\" sizes=\"auto, (max-width: 1620px) 100vw, 1620px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Bhavya Mohan, Matt Murphy and Kerrie Smith from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.elbistrobythesea.com/\">\u003cstrong>El Bistro By The Sea\u003c/strong> (Carmel-by-the-Sea)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.juliasveg.com/\">\u003cstrong>Julia’s Vegetarian Restaurant\u003c/strong> (Pacific Grove)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.sampabrazilianfood.com/\">\u003cstrong>Sampa Brazilian Kitchen \u003c/strong>(Santa Cruz)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"139\" data-end=\"206\">\u003cstrong data-start=\"139\" data-end=\"158\">Leslie Sbrocco:\u003c/strong> A modern Mexican bistro in Carmel-By-The-Sea…\u003c/p>\n\u003cp data-start=\"208\" data-end=\"272\">\u003cstrong data-start=\"208\" data-end=\"224\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"274\" data-end=\"345\">\u003cstrong data-start=\"274\" data-end=\"293\">Leslie Sbrocco:\u003c/strong> …creative plant-based cuisine in Pacific Grove…\u003c/p>\n\u003cp data-start=\"347\" data-end=\"417\">\u003cstrong data-start=\"347\" data-end=\"364\">Kerrie Smith:\u003c/strong> The truffle salt that they put on that, oh, my gosh.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"485\">\u003cstrong data-start=\"419\" data-end=\"438\">Leslie Sbrocco:\u003c/strong> …and bold Brazilian flavors in Santa Cruz…\u003c/p>\n\u003cp data-start=\"487\" data-end=\"546\">\u003cstrong data-start=\"487\" data-end=\"504\">Bhavya Mohan:\u003c/strong> You can just, like, taste the cheesiness.\u003c/p>\n\u003cp data-start=\"548\" data-end=\"664\">\u003cstrong data-start=\"548\" data-end=\"567\">Leslie Sbrocco:\u003c/strong> …on a special Monterey Bay Area edition of \u003cem data-start=\"613\" data-end=\"631\">“Check, Please!”\u003c/em> And now, the secret menu is out.\u003c/p>\n\u003cp data-start=\"666\" data-end=\"681\">[music playing]\u003c/p>\n\u003cp data-start=\"683\" data-end=\"1174\">\u003cstrong data-start=\"683\" data-end=\"702\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to a special edition of \u003cem data-start=\"759\" data-end=\"787\">“Check, Please! Bay Area.”\u003c/em> Today, we’re venturing down the coast to explore the scenic Monterey Bay area. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1020\" data-end=\"1038\">“Check, Please!”\u003c/em> table today are firefighter Matt Murphy, researcher Bhavya Mohan, and creative director Kerrie Smith. Welcome, everyone. Are you ready?\u003c/p>\n\u003cp data-start=\"1176\" data-end=\"1204\">\u003cstrong data-start=\"1176\" data-end=\"1192\">Matt Murphy:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1238\">\u003cstrong data-start=\"1206\" data-end=\"1223\">Kerrie Smith:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1240\" data-end=\"1590\">\u003cstrong data-start=\"1240\" data-end=\"1259\">Leslie Sbrocco:\u003c/strong> As a firefighter, Matt looks forward to the end of his long shift when he can finally kick back and enjoy a leisurely meal at his favorite brunch spot. It’s a contemporary Mexican eatery offering rich, indulgent breakfasts that get his weekends off to a great start. Nestled in quaint Carmel-By-The-Sea, it’s El Bistro by the Sea.\u003c/p>\n\u003cp data-start=\"109\" data-end=\"262\">\u003cstrong data-start=\"109\" data-end=\"126\">Judith Avila:\u003c/strong> El Bistro by the Sea is a Mexican restaurant with international flair. By the Sea listo. I love to cook. It’s my love language. Birria.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"264\" data-end=\"277\">Customer:\u003c/strong> The chilaquiles are bomb, dude.\u003c/p>\n\u003cp data-start=\"264\" data-end=\"309\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Growing up, I was always surrounded by food. My parents are both excellent cooks. And they always taught me that simple things taste the best. But, they should be made with love, with dedication.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila:\u003c/strong> Vamos. Vamos, vamos.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] We try to make everything as fresh as possible. The tortillas… the salsas… we roast the tomatoes. We roast the chiles as well. This is the bread we use to make the French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] French toast is one of my favorite foods. And anything that’s dessert can be filling for French toast.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>For the cinnamon roll French toast, this is cinnamon and sugar.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>[speaking in Spanish] Tiramisu is my favorite dessert of all. Crème brûlée is a delicious French dessert. I take pride in creating perfection in every dish. The idea is when you taste something it tastes as good as it looks.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>I love to see the people, the first impression when they see the plates, and taking pictures, and happy with the meal. It’s emotional for us. We enjoy that.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong>Jose Luna:\u003c/strong> [speaking in Spanish] I think all of us here give everything we can to make it better. And now, the chile is done. It’s also delicious! Everything we do together, we do with a lot of love.\u003c/p>\n\u003cp data-start=\"311\" data-end=\"584\">\u003cstrong data-start=\"311\" data-end=\"328\">Judith Avila: \u003c/strong>Hey. [Laughs]\u003c/p>\n\u003cp data-start=\"586\" data-end=\"752\">\u003cstrong data-start=\"586\" data-end=\"605\">Leslie Sbrocco:\u003c/strong> Alright, Matt, you’re a brunch guy, right? So, you get off on the weekends and that is your dream meal. Okay, why is this place so special to you?\u003c/p>\n\u003cp data-start=\"754\" data-end=\"1004\">\u003cstrong data-start=\"754\" data-end=\"770\">Matt Murphy:\u003c/strong> Well, number one, it is less than a block away from one of our fire stations. So, I can just walk right down into El Bistro by the Sea. They have indoor-outdoor seating. You can bring your pets with you. I love the vibe. Great place.\u003c/p>\n\u003cp data-start=\"1006\" data-end=\"1146\">\u003cstrong data-start=\"1006\" data-end=\"1025\">Leslie Sbrocco:\u003c/strong> So, what do you get? I mean, you must be starving when you get off your shift, right? You want something big and hearty.\u003c/p>\n\u003cp data-start=\"1148\" data-end=\"1578\">\u003cstrong data-start=\"1148\" data-end=\"1164\">Matt Murphy:\u003c/strong> Give me all the protein, give me all the carbs. [All laugh] First thing we always start with, we always get an order of the cinnamon roll French toast. It’s two super thick slices of brioche bread just grilled to perfection. There’s a healthy portion of cream cheese frosting. Everything’s topped with, like, fresh berry medley, mint garnish on top of it all. They do have syrup on the side. We don’t even use it.\u003c/p>\n\u003cp data-start=\"1580\" data-end=\"1666\">\u003cstrong data-start=\"1580\" data-end=\"1597\">Bhavya Mohan:\u003c/strong> Oh, my God, that French toast. [All laugh] It was ridiculously good!\u003c/p>\n\u003cp data-start=\"1668\" data-end=\"1739\">\u003cstrong data-start=\"1668\" data-end=\"1687\">Leslie Sbrocco:\u003c/strong> Everybody take a moment and honor the French toast.\u003c/p>\n\u003cp data-start=\"1741\" data-end=\"1938\">\u003cstrong data-start=\"1741\" data-end=\"1758\">Bhavya Mohan:\u003c/strong> Oh, my God, it was… I mean, first, we had to share because I don’t have a firefighter’s appetite. [All laugh] So, this was a family affair. We got the crème brûlée French toast.\u003c/p>\n\u003cp data-start=\"1940\" data-end=\"1969\">\u003cstrong data-start=\"1940\" data-end=\"1956\">Matt Murphy:\u003c/strong> Oh, awesome.\u003c/p>\n\u003cp data-start=\"1971\" data-end=\"2284\">\u003cstrong data-start=\"1971\" data-end=\"1988\">Bhavya Mohan:\u003c/strong> Which sounds like it had similarities. The berries and the whipped cream, and it’s, like, soaked in cream. So, same family, but this one had the caramelized sugar right on top. So you feel like you’re cracking into that piece of crème brûlée, but it’s on your French toast! Ah, so, so delicious.\u003c/p>\n\u003cp data-start=\"2286\" data-end=\"2355\">\u003cstrong data-start=\"2286\" data-end=\"2305\">Leslie Sbrocco:\u003c/strong> Did you have anything in the French toast family?\u003c/p>\n\u003cp data-start=\"2357\" data-end=\"2638\">\u003cstrong data-start=\"2357\" data-end=\"2374\">Kerrie Smith:\u003c/strong> All aboard the French toast train. Okay? Like Oprah says, I want to eat bread every day! Like, I had the same one, the crème brûlée French toast, and it was divine. Every bite was just so creamy, delicious, carb-a-licious, I loved it. Matt, thank you! [All laugh]\u003c/p>\n\u003cp data-start=\"2640\" data-end=\"2747\">\u003cstrong data-start=\"2640\" data-end=\"2656\">Matt Murphy:\u003c/strong> One interesting thing about the restaurant is they have this thing called the secret menu.\u003c/p>\n\u003cp data-start=\"2749\" data-end=\"2795\">\u003cstrong data-start=\"2749\" data-end=\"2768\">Leslie Sbrocco:\u003c/strong> Have you heard about this?\u003c/p>\n\u003cp data-start=\"2797\" data-end=\"2833\">\u003cstrong data-start=\"2797\" data-end=\"2814\">Kerrie Smith:\u003c/strong> Yes. I’m obsessed.\u003c/p>\n\u003cp data-start=\"2835\" data-end=\"2922\">\u003cstrong data-start=\"2835\" data-end=\"2851\">Matt Murphy:\u003c/strong> Yeah, and it’s on their Instagram page, if you go to their highlights.\u003c/p>\n\u003cp data-start=\"2924\" data-end=\"2975\">\u003cstrong data-start=\"2924\" data-end=\"2943\">Leslie Sbrocco:\u003c/strong> It’s a secret menu, by the way!\u003c/p>\n\u003cp data-start=\"2977\" data-end=\"3156\">\u003cstrong data-start=\"2977\" data-end=\"2993\">Matt Murphy:\u003c/strong> Uh… [Both laugh] My wife and I ordered the honeymoon latte. It’s just a latte sweetened with honey. If you haven’t tried it before, it’s definitely worth a try.\u003c/p>\n\u003cp data-start=\"3158\" data-end=\"3183\">\u003cstrong data-start=\"3158\" data-end=\"3177\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3185\" data-end=\"3293\">\u003cstrong data-start=\"3185\" data-end=\"3202\">Bhavya Mohan:\u003c/strong> We got the chilaquiles. And we were like, “These are the best chilaquiles we’ve ever had.”\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3345\">\u003cstrong data-start=\"3295\" data-end=\"3314\">Leslie Sbrocco:\u003c/strong> Because chilaquiles are tough!\u003c/p>\n\u003cp data-start=\"3347\" data-end=\"3372\">\u003cstrong data-start=\"3347\" data-end=\"3364\">Bhavya Mohan:\u003c/strong> I know!\u003c/p>\n\u003cp data-start=\"3374\" data-end=\"3431\">\u003cstrong data-start=\"3374\" data-end=\"3393\">Leslie Sbrocco:\u003c/strong> Right? You do not want a floppy chip.\u003c/p>\n\u003cp data-start=\"3433\" data-end=\"3820\">\u003cstrong data-start=\"3433\" data-end=\"3450\">Bhavya Mohan:\u003c/strong> You don’t want it floppy, you don’t want it too crisp because you want that perfect level of sauciness, and they nailed it. Like, the red sauce was perfect, the texture was perfect. It had crema drizzled over the top and it was just presented so beautifully. There was watermelon radish, like, artfully draped over it, and the chilaquiles themselves just tasted divine.\u003c/p>\n\u003cp data-start=\"102\" data-end=\"435\">\u003cstrong data-start=\"102\" data-end=\"119\">Kerrie Smith:\u003c/strong> Were we there at the same time? Because I ordered the exact same thing, the chilaquiles, as well. And I love that we could pick our own sauce, we could pick our own meat. I got the birria, which was amazing. It was two things that just go really well together. Verde was not too spicy, but it gave it a little kick.\u003c/p>\n\u003cp data-start=\"226\" data-end=\"3441\">\u003cstrong data-start=\"226\" data-end=\"244\">Leslie Sbrocco\u003c/strong>: Did you have anything to drink?\u003cbr>\n\u003cbr data-start=\"277\" data-end=\"280\">\u003cstrong data-start=\"280\" data-end=\"296\">Kerrie Smith\u003c/strong>: Oh, yes, you cannot go to brunch and not have some sort of brunch sidekick. So, I had the watermelon michelada. And you get to choose your beer, which I like. And then, you’re getting the tomato flavor, a lot of garnish, and then the slight sweetness of the watermelon.\u003cbr>\n\u003cbr data-start=\"567\" data-end=\"570\">\u003cstrong data-start=\"570\" data-end=\"588\">Leslie Sbrocco\u003c/strong>: That sounds delicious.\u003cbr>\n\u003cbr data-start=\"612\" data-end=\"615\" data-is-only-node=\"\">\u003cstrong data-start=\"615\" data-end=\"631\">Kerrie Smith\u003c/strong>: Really lovely.\u003cbr>\n\u003cbr data-start=\"647\" data-end=\"650\">\u003cstrong data-start=\"650\" data-end=\"668\">Leslie Sbrocco\u003c/strong>: Did you have anything to sip alongside?\u003cbr>\n\u003cbr data-start=\"709\" data-end=\"712\">\u003cstrong data-start=\"712\" data-end=\"728\">Bhavya Mohan\u003c/strong>: I don’t drink coffee, but my husband got the horchata latte, and I had a little taste of it, and I was like, even for a non-coffee drinker, this is delicious. It’s that beautiful horchata flavor. It was very sweet, which maybe is why I loved it so much. It was very nice. I also got the chile relleno omelette, which was very decadent. You have the chile relleno, so the chile stuffed with tons and tons of cheese, battered, then in the omelette. It was just, like, exploding with cheese. It was delicious, I think, because there was so much cheese in it.\u003cbr>\n\u003cbr data-start=\"1285\" data-end=\"1288\">\u003cstrong data-start=\"1288\" data-end=\"1306\">Leslie Sbrocco\u003c/strong>: You’re a cheese lover.\u003cbr>\n\u003cbr data-start=\"1330\" data-end=\"1333\">\u003cstrong data-start=\"1333\" data-end=\"1349\">Bhavya Mohan\u003c/strong>: I do love the cheese, but I needed a little spice. But I feel like before I could even think to ask, someone came by and he was like, “Oh, can I bring you some extra salsa?” I feel like he read my mind and then I just, like, doused it with that. And then it was perfect.\u003cbr>\n\u003cbr data-start=\"1621\" data-end=\"1624\">\u003cstrong data-start=\"1624\" data-end=\"1642\">Leslie Sbrocco\u003c/strong>: It was perfect.\u003cbr>\n\u003cbr data-start=\"1659\" data-end=\"1662\">\u003cstrong data-start=\"1662\" data-end=\"1678\">Bhavya Mohan\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"1685\" data-end=\"1688\">\u003cstrong data-start=\"1688\" data-end=\"1706\">Leslie Sbrocco\u003c/strong>: Okay, talk about some options for lunch.\u003cbr data-start=\"1748\" data-end=\"1751\">\u003cstrong data-start=\"1751\" data-end=\"1766\">Matt Murphy\u003c/strong>: They have classic American fare like hamburgers, and sandwiches, and stuff like that. I’ve gotten their pastor burrito, very traditional style pastor. Crispy on the outside, soft and tender on the inside. It’s a huge burrito, they cut it in half. I usually only get half of it down, even with my appetite.\u003cbr>\n\u003cbr data-start=\"2073\" data-end=\"2076\">\u003cstrong data-start=\"2076\" data-end=\"2094\">Leslie Sbrocco\u003c/strong>: So, it’s big.\u003cbr>\n\u003cbr data-start=\"2109\" data-end=\"2112\">\u003cstrong data-start=\"2112\" data-end=\"2127\">Matt Murphy\u003c/strong>: Yeah, it’s very good. Yeah.\u003cbr>\n\u003cbr data-start=\"2156\" data-end=\"2159\">\u003cstrong data-start=\"2159\" data-end=\"2175\">Kerrie Smith\u003c/strong>: Because they have so many menus — there’s a regular menu, there’s a seasonal menu, there’s an Instagram menu — it’s, like, a little bit overwhelming. So, we were definitely relying on the waiter to help us. And the service was fantastic. They have these, like, fancy headphones, they were talking to each other. “Do we have this? Do we have that? Do we have that?” And that was great!\u003cbr>\n\u003cbr data-start=\"2561\" data-end=\"2564\">\u003cstrong data-start=\"2564\" data-end=\"2582\">Leslie Sbrocco\u003c/strong>: Like a Secret Service agent.\u003cbr>\n\u003cbr data-start=\"2612\" data-end=\"2615\">\u003cstrong data-start=\"2615\" data-end=\"2631\">Kerrie Smith\u003c/strong>: [laughs] Totally! Totally. So, yes, we felt very taken care of and I can’t wait to go back again, truly.\u003cbr>\n\u003cbr data-start=\"2737\" data-end=\"2740\">\u003cstrong data-start=\"2740\" data-end=\"2758\">Leslie Sbrocco\u003c/strong>: And did the rest of your family enjoy it?\u003cbr>\n\u003cbr data-start=\"2801\" data-end=\"2804\">\u003cstrong data-start=\"2804\" data-end=\"2820\">Bhavya Mohan\u003c/strong>: Oh, my God, they loved it. They’re already like, “Okay, next time we’re in Carmel, we’re going back.”\u003cbr>\n\u003cbr data-start=\"2923\" data-end=\"2926\">\u003cstrong data-start=\"2926\" data-end=\"2944\">Leslie Sbrocco\u003c/strong>: Alright. Are they missing anything? Did they make the right choices?\u003cbr>\n\u003cbr data-start=\"3014\" data-end=\"3017\">\u003cstrong data-start=\"3017\" data-end=\"3032\">Matt Murphy\u003c/strong>: All excellent choices. And I’ve got some new ideas to order now, next time I’m there, too.\u003cbr>\n\u003cbr data-start=\"3124\" data-end=\"3127\">\u003cstrong data-start=\"3127\" data-end=\"3145\">Leslie Sbrocco\u003c/strong>: See? And now, the secret menu is out.\u003cbr>\n\u003cbr data-start=\"3184\" data-end=\"3187\">\u003cstrong data-start=\"3187\" data-end=\"3202\">Matt Murphy\u003c/strong>: Now, it’s out.\u003cbr>\n\u003cbr data-start=\"3218\" data-end=\"3221\">\u003cstrong data-start=\"3221\" data-end=\"3239\">Leslie Sbrocco\u003c/strong>: It’s out, it’s over. Alright, if you would like to try El Bistro by the Sea, it’s located on Mission and 5th in Carmel-By-The-Sea. The average multi-course tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"0\" data-end=\"18\">Leslie Sbrocco\u003c/strong>: Kerrie always loved the idea of plant-based eating, but until recently, had never found any vegetarian menus that truly wowed her senses. That all changed when she discovered an innovative eatery with a special focus on all things fresh and foraged. Located in Pacific Grove, it’s Julia’s Vegetarian Restaurant.\u003cbr data-start=\"331\" data-end=\"334\" data-is-only-node=\"\">[music playing]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"352\" data-end=\"372\">Martin Gundersen\u003c/strong>: Julia’s Vegetarian Restaurant is a place where you go for great flavors and tons of options, whether you’re vegetarian or not. We’re connected with nature because we’re talking about plants. We’re talking about art. We’re talking about an experience for everybody.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">Recipes here at Julia’s start with Italian, South American influence, Argentina in particular. That will always be the core of what we are. We live close to Salinas and tons of farms, so we’re getting locally-sourced vegetables that haven’t been out of the ground too long. They each have their own flavor, there’s no reason to hide their flavor. You should go ahead and showcase them.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">I enjoy cooking with mushrooms the most. There are a lot of different meat substitutes and ways that you can add proteins to dishes, but to capture the umami, mushrooms really fit the bill well. I have an assortment of mushrooms here. These are exotic mushrooms. These are the Cordyceps mushrooms, lion’s mane, and these are baby blue oysters. And then, we actually bread the baby blue oysters and turn them into something similar to calamari, which is what we serve for our mushroom sampler.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">The yellow coconut curry is a well-guarded recipe. This is something I can’t really tell you exactly how to do, but I can tell you, I use a mild curry because not everyone wants a spicy curry. And then, we’re using root vegetables. It’s savory, it’s sweet, it warms up your soul.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1800\" data-end=\"1810\">Server\u003c/strong>: California, also vegan cheese\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1845\" data-end=\"1857\">Customer\u003c/strong>: Thank you!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"1872\" data-end=\"1892\">Martin Gundersen\u003c/strong>: So, there’s this thing that happens here. A carnivore will come with their vegan friend and they tell us, “I’m not vegan, but I love your food.” It’s the highest form of compliment.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2078\" data-end=\"2096\">Leslie Sbrocco\u003c/strong>: Okay, how did a non-vegetarian become such a fan of Julia’s?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2161\" data-end=\"2177\">Kerrie Smith\u003c/strong>: Julia’s came about because… don’t you feel like mushrooms have just been, like, the biggest obsession over the last few years?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2310\" data-end=\"2328\">Leslie Sbrocco\u003c/strong>: I love mushrooms, in any way, shape, or form.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2378\" data-end=\"2394\">Kerrie Smith\u003c/strong>: Exactly, and I had no idea how flexible and creative you could be with mushrooms. That’s initially what piqued my interest, is that I wanted to learn more about what this innovative restaurant could offer. There’s different styles of food that you can get, from Mexican-inspired food to Indian-inspired cuisine, and so they really play with their menu.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2751\" data-end=\"2769\">Leslie Sbrocco\u003c/strong>: You’re a pescatarian, right?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2802\" data-end=\"2818\">Bhavya Mohan\u003c/strong>: Yes.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2827\" data-end=\"2845\">Leslie Sbrocco\u003c/strong>: So, did you know about this restaurant?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2889\" data-end=\"2905\">Bhavya Mohan\u003c/strong>: I didn’t, and it’s like, so my jam! I had never heard of it!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"2970\" data-end=\"2988\">Leslie Sbrocco\u003c/strong>: That’s awesome!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3008\" data-end=\"3024\">Bhavya Mohan\u003c/strong>: I was like, “Oh, my God, how was this under my radar?” This is, like, exactly the type of place I love. It did not disappoint.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3155\" data-end=\"3173\">Leslie Sbrocco\u003c/strong>: So, what did you have?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3200\" data-end=\"3216\">Bhavya Mohan\u003c/strong>: So, I started off with the buffalo cauliflower wings, which were so good. You have these pieces of cauliflower that have been, like, super-fried, tossed in this delicious buffalo sauce. They have two spice levels, I went for the lower one and I actually thought it was just perfect. And they serve it with a vegan — shocking — a vegan ranch dressing that tasted so good. It was like, we polished it off. It was just absolutely wonderful.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"3658\" data-end=\"3673\">Matt Murphy\u003c/strong>: So, we started with the mushroom sampler. It came with baby blue mushrooms that were deep fried. There’s lion’s mane mushrooms that were sautéed, as well. And then, they do Cordyceps mushrooms that are fried crispy. We got the vegan ranch, as well. I’ve never had vegan ranch, so I couldn’t tell the difference. It was delicious. It was great.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4021\" data-end=\"4037\">Kerrie Smith\u003c/strong>: That is my go-to! I’m so glad you tried it. It is hearty and satisfying, and just trying new types of mushrooms, and you can share it with a big group or you can gobble it all to yourself. It’s so delicious.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4249\" data-end=\"4267\">Leslie Sbrocco\u003c/strong>: Any other appetizers that you started with, or did you move right on?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4341\" data-end=\"4356\">Matt Murphy\u003c/strong>: We moved right on after that. I got the yellow coconut curry. It’s loaded with squash, and yams, and vegetables, and it’s got a great amount of spice and flavor to it. It was a very large portion. It comes with a bunch of brown rice on the side. And I got to say, most of my eating revolves around the protein first. So, I was a little nervous going to a vegetarian restaurant.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4738\" data-end=\"4756\">Leslie Sbrocco\u003c/strong>: You were afraid you’d wither away!\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4795\" data-end=\"4810\">Matt Murphy\u003c/strong>: Yeah, and I was — I was nervous about being hungry two hours later, you know?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4892\" data-end=\"4899\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"4914\" data-end=\"4929\">Matt Murphy\u003c/strong>: But uh, I was very surprised that I was not left hungry at all afterwards.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5008\" data-end=\"5026\">Leslie Sbrocco\u003c/strong>: You didn’t want to go get a burger?\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5066\" data-end=\"5081\">Matt Murphy\u003c/strong>: No, no, no, no.\u003c/p>\n\u003cp data-start=\"1239\" data-end=\"1424\">\u003cstrong data-start=\"5101\" data-end=\"5108\">All\u003c/strong>: [laughter]\u003c/p>\n\u003cp data-start=\"144\" data-end=\"295\">\u003cstrong data-start=\"260\" data-end=\"276\">Bhavya Mohan\u003c/strong>: My favorite entrée was the smokehouse pizza, which I feel like, as a vegetarian, it’s hard to get barbecue-style pizzas. So, I was very excited to see this on the menu. And so, you have the barbecue sauce, the mozzarella cheese, button mushrooms, and then my favorite part of it is that they had seitan bacon. Seitan is a gluten-based plant meat. People always tell me if I ever eat bacon I would love it, but I don’t eat pork. So, I was very happy with my fake bacon on the pizza and it was really delicious.\u003cbr>\n\u003cbr data-start=\"787\" data-end=\"790\">\u003cstrong data-start=\"790\" data-end=\"808\">Leslie Sbrocco\u003c/strong>: And are you a pizza fan there?\u003cbr>\n\u003cbr data-start=\"840\" data-end=\"843\">\u003cstrong data-start=\"843\" data-end=\"859\">Kerrie Smith\u003c/strong>: I was going to ask you guys if you tried the pizza because it is something that you absolutely have to try! And I do bring my kids, and they’re not so adventurous, so they have a normal cheese pizza that you can get. And I tell you, the truffle salt that they put on that, oh, my gosh, we were, like, stealing slices from the kids because it was so good! And the freshness of their dough, and what I love is that you can do vegan cheese or you can just do regular cheese. So, there’s kind of an option for everybody.\u003cbr>\n\u003cbr data-start=\"1377\" data-end=\"1380\" data-is-only-node=\"\">\u003cstrong data-start=\"1380\" data-end=\"1398\">Leslie Sbrocco\u003c/strong>: It’s not a vegan restaurant.\u003cbr>\n\u003cbr data-start=\"1428\" data-end=\"1431\">\u003cstrong data-start=\"1431\" data-end=\"1447\">Kerrie Smith\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"1457\" data-end=\"1460\">\u003cstrong data-start=\"1460\" data-end=\"1475\">Matt Murphy\u003c/strong>: My wife ordered a pizza and it looked very delicious. I had a slice of it, it had artichoke hearts. It was a white sauce pizza, but very good.\u003cbr>\n\u003cbr data-start=\"1619\" data-end=\"1622\">\u003cstrong data-start=\"1622\" data-end=\"1640\">Leslie Sbrocco\u003c/strong>: Did you get the real cheese or the vegan cheese?\u003cbr>\n\u003cbr data-start=\"1690\" data-end=\"1693\">\u003cstrong data-start=\"1693\" data-end=\"1708\">Matt Murphy\u003c/strong>: We got the real cheese, yeah. [All laugh]\u003cbr>\n\u003cbr data-start=\"1751\" data-end=\"1754\">\u003cstrong data-start=\"1754\" data-end=\"1772\">Leslie Sbrocco\u003c/strong>: Anything else that they missed so far?\u003cbr>\n\u003cbr data-start=\"1812\" data-end=\"1815\">\u003cstrong data-start=\"1815\" data-end=\"1831\">Kerrie Smith\u003c/strong>: What did you get to drink? Because I love a kombucha. It’s so healthy, it makes me feel good, and they make it all there, and they have some really interesting flavors. And this isn’t your store-bought kombucha, so it’s not very sweet. So, prepare yourself for that. It is tangy, delicious.\u003cbr>\n\u003cbr data-start=\"2123\" data-end=\"2126\">\u003cstrong data-start=\"2126\" data-end=\"2144\">Leslie Sbrocco\u003c/strong>: Goes well with the food.\u003cbr>\n\u003cbr data-start=\"2170\" data-end=\"2173\">\u003cstrong data-start=\"2173\" data-end=\"2189\">Kerrie Smith\u003c/strong>: Totally.\u003cbr>\n\u003cbr data-start=\"2199\" data-end=\"2202\">\u003cstrong data-start=\"2202\" data-end=\"2220\">Leslie Sbrocco\u003c/strong>: What about dessert?\u003cbr>\n\u003cbr data-start=\"2241\" data-end=\"2244\">\u003cstrong data-start=\"2244\" data-end=\"2260\">Kerrie Smith\u003c/strong>: They do have a whole bakery case. We got to try a vanilla and strawberry cake last time we went, it was pretty good. I like my desserts on the sweeter side, though. Like, I want to be, like, swimming in icing. So, it’s not…\u003cbr>\n\u003cbr data-start=\"2487\" data-end=\"2490\">\u003cstrong data-start=\"2490\" data-end=\"2508\">Leslie Sbrocco\u003c/strong>: Really? With crème brûlée French toast?\u003cbr>\n\u003cbr data-start=\"2549\" data-end=\"2552\">[All laugh]\u003cbr>\n\u003cbr data-start=\"2563\" data-end=\"2566\">\u003cstrong data-start=\"2566\" data-end=\"2582\">Kerrie Smith\u003c/strong>: Sorry! So, it’s not that, but it is that lighter, kind of more healthy style dessert, which I really appreciate.\u003cbr>\n\u003cbr data-start=\"2696\" data-end=\"2699\">\u003cstrong data-start=\"2699\" data-end=\"2708\">Child\u003c/strong>: I like it!\u003cbr>\n\u003cbr data-start=\"2720\" data-end=\"2723\">\u003cstrong data-start=\"2723\" data-end=\"2739\">Bhavya Mohan\u003c/strong>: We tried an empanada. It had a candy cap mushroom filling.\u003cbr>\n\u003cbr data-start=\"2799\" data-end=\"2802\">\u003cstrong data-start=\"2802\" data-end=\"2820\">Leslie Sbrocco\u003c/strong>: A little bit sweeter.\u003cbr>\n\u003cbr data-start=\"2843\" data-end=\"2846\">\u003cstrong data-start=\"2846\" data-end=\"2862\">Bhavya Mohan\u003c/strong>: It’s a little bit sweeter, yeah. It has kind of a slight maple flavor, so it’s one of those things where — I totally agree with you. Like, it wasn’t sweet enough for me. I need more sugar in my dessert, but it felt like an experience. Like, “Oh, now I’ve tried this candy cap mushroom that I didn’t know was a thing.”\u003cbr>\n\u003cbr data-start=\"3181\" data-end=\"3184\">\u003cstrong data-start=\"3184\" data-end=\"3202\">Leslie Sbrocco\u003c/strong>: You can take that one off the list.\u003cbr>\n\u003cbr data-start=\"3239\" data-end=\"3242\">\u003cstrong data-start=\"3242\" data-end=\"3258\">Bhavya Mohan\u003c/strong>: Exactly.\u003cbr>\n\u003cbr data-start=\"3268\" data-end=\"3271\">\u003cstrong data-start=\"3271\" data-end=\"3289\">Leslie Sbrocco\u003c/strong>: And what about service?\u003cbr>\n\u003cbr data-start=\"3314\" data-end=\"3317\">\u003cstrong data-start=\"3317\" data-end=\"3333\">Bhavya Mohan\u003c/strong>: They were so lovely. The moment you walk in, all the staff, they were so attentive, just super, super sweet. A lovely experience.\u003cbr>\n\u003cbr data-start=\"3464\" data-end=\"3467\">\u003cstrong data-start=\"3467\" data-end=\"3485\">Leslie Sbrocco\u003c/strong>: You agree with the service?\u003cbr>\n\u003cbr data-start=\"3514\" data-end=\"3517\">\u003cstrong data-start=\"3517\" data-end=\"3532\">Matt Murphy\u003c/strong>: Absolutely, yeah. We got seated right away, we got served right away. Throughout the ordering process, they were very informative on like, “You can order this with vegan options or vegetarian options.” It was a great experience overall.\u003cbr>\n\u003cbr data-start=\"3770\" data-end=\"3773\">\u003cstrong data-start=\"3773\" data-end=\"3791\">Leslie Sbrocco\u003c/strong>: See? Look at you!\u003cbr>\n\u003cbr data-start=\"3810\" data-end=\"3813\">[All laugh]\u003cbr>\n\u003cbr data-start=\"3824\" data-end=\"3827\">\u003cstrong data-start=\"3827\" data-end=\"3845\">Leslie Sbrocco\u003c/strong>: She’s over there going, “Discovery made. Check.” Good. Okay. If you would like to try Julia’s Vegetarian, it’s located on Forest Avenue in Pacific Grove. The average multi-course tab per person without drinks is around $55.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"443\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> From pão de queijo to feijoada, Bhavya’s a big fan of traditional Brazilian fare. Luckily, she’s found a warm, welcoming café that feels like a slice of São Paulo right in her own backyard. Located in Santa Cruz, it’s Sampa Brazilian Kitchen.\u003cbr data-start=\"425\" data-end=\"428\">[music playing]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber:\u003c/strong> Sampa Brazilian Kitchen is owned and operated by me and my two brothers.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Como tá tudo? How is everything? Good?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Sampa is short for São Paulo, which is kind of a nickname. You can get everything in São Paulo because it is a big city and the food there is amazing, amazing, and it’s where we’re all from.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our food is traditional Brazilian food. The recipes come from our family—our mom and our uncles and aunties.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Our portions are huge, our plates are really big, and I’m a big eater as well. Like, I love to eat.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Who knows the recipe to this? I want this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>Brazilian flavor is close to the Mediterranean, so there’s a lot of garlic and onion, like more that kind of vibe, which—we were colonized by Portuguese, and the rest of South America was colonized by Spanish.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">So I think that makes Brazilian cuisine different than the rest of South America.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer:\u003c/strong> That’s good!\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>São Paulo is very famous for pastéis. Looks like an empanada—you can put anything in it. So here we put some cheese, we put chicken, we put meat. It’s a thin dough that we deep-fry, which—anything deep-fried is delicious, of course.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">People sometimes expect Brazilian food to be spicy just because, you know, other cultures—Latin culture is. It’s not, but we have the best spice thing on the side, which is called malagueta. It’s a Brazilian pepper that is a very small, tiny little pepper. And then we blend it, we make our own. And then you can throw that on any dishes or anything and it’s delicious. Like, it’s really good. I mean, it’s amazing.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: Can you blow a kiss?\u003cbr data-start=\"2071\" data-end=\"2074\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>We like the vibe to be more like you walk into our home. It’s very laid-back, casual, like you’re eating in a friend’s house.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">You guys are good? Alright, alright.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">The thing that makes me the happiest is to be with my brothers and to make my parents proud that we’re doing this.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">And then all the Brazilians—the Brazilian community in the Bay Area—they’ll come, and then they find us, and they’re like, “Oh, my God, a Brazilian place!”\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">Do you need anything else?\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Customer\u003c/strong>: No. Whatever he says.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">[All laugh]\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong data-start=\"445\" data-end=\"469\">Natasha Malia Reber: \u003c/strong>I think you’re good! Alright, sounds perfect. So it’s… it’s good.\u003c/p>\n\u003cp data-start=\"445\" data-end=\"2703\">\u003cstrong>Group\u003c/strong>: Saúde! Tchin!\u003c/p>\n\u003cp data-start=\"2705\" data-end=\"2826\">\u003cstrong data-start=\"2705\" data-end=\"2724\">Leslie Sbrocco:\u003c/strong> Now Bhavya, why do you love Brazilian food? Is it the vibe of this place? Is it the food? What is it?\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"3059\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Bhavya Mohan:\u003c/strong> It’s all of the above. I mean, I think you walk in, it feels like family. It’s the most just welcoming environment.\u003cbr data-start=\"2961\" data-end=\"2964\">And what I so appreciate is, as a pescatarian, sometimes Brazilian food can be a little tricky—\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3104\">\u003cstrong data-start=\"3061\" data-end=\"3080\">Leslie Sbrocco:\u003c/strong> It’s often meat-driven.\u003c/p>\n\u003cp data-start=\"3106\" data-end=\"3274\">\u003cstrong data-start=\"3106\" data-end=\"3123\">Bhavya Mohan:\u003c/strong> Meat-driven. But I feel so taken care of here. We have a family full of folks with dietary restrictions, and I think they have something for everyone.\u003c/p>\n\u003cp data-start=\"3276\" data-end=\"3440\">\u003cstrong data-start=\"3276\" data-end=\"3295\">Leslie Sbrocco:\u003c/strong> And I love Brazil. I’ve got family in Brazil and friends, and we travel there a lot. I love Brazilian food. Tell us what you start with usually.\u003c/p>\n\u003cp data-start=\"3442\" data-end=\"3502\">\u003cstrong data-start=\"3442\" data-end=\"3459\">Bhavya Mohan:\u003c/strong> So I love to start with the pão de queijo.\u003c/p>\n\u003cp data-start=\"3504\" data-end=\"3555\">\u003cstrong data-start=\"3504\" data-end=\"3523\">Leslie Sbrocco:\u003c/strong> Right. Cheese bread, basically.\u003c/p>\n\u003cp data-start=\"3557\" data-end=\"3819\">\u003cstrong data-start=\"3557\" data-end=\"3574\">Bhavya Mohan:\u003c/strong> I mean, I’ve talked about my love of cheese.\u003cbr data-start=\"3619\" data-end=\"3622\">[All laugh]\u003cbr data-start=\"3633\" data-end=\"3636\">They start with a tapioca flour and it’s filled with that mozzarella and Parmesan.\u003cbr data-start=\"3718\" data-end=\"3721\">And it’s just like, in every single bite, you can taste that cheesiness.\u003cbr data-start=\"3793\" data-end=\"3796\">So I love that texture—\u003c/p>\n\u003cp data-start=\"3821\" data-end=\"3869\">\u003cstrong data-start=\"3821\" data-end=\"3840\">Leslie Sbrocco:\u003c/strong> That kind of bouncy texture.\u003c/p>\n\u003cp data-start=\"3871\" data-end=\"4034\">\u003cstrong data-start=\"3871\" data-end=\"3888\">Bhavya Mohan:\u003c/strong> Yes! It reminds me of mochi, you know, that squishy—\u003cbr data-start=\"3941\" data-end=\"3944\">with the squishiness. But then it has the crustiness on the outside, and oh, it’s so good.\u003c/p>\n\u003cp data-start=\"4036\" data-end=\"4218\">\u003cstrong data-start=\"4036\" data-end=\"4053\">Kerrie Smith:\u003c/strong> Give me more of that sauce! They have the homemade hot sauce. That was my favorite. I just dumped it on there. It was just like the delivery device. It was so good.\u003c/p>\n\u003cp data-start=\"4220\" data-end=\"4263\">\u003cstrong data-start=\"4220\" data-end=\"4239\">Leslie Sbrocco:\u003c/strong> What else did you have?\u003c/p>\n\u003cp data-start=\"4265\" data-end=\"4413\">\u003cstrong data-start=\"4265\" data-end=\"4282\">Kerrie Smith:\u003c/strong> The Sampa Explosion. Okay, they call it that for a reason.\u003cbr data-start=\"4341\" data-end=\"4344\">There are three different types of flavors. One is that cheesy bread—\u003c/p>\n\u003cp data-start=\"4415\" data-end=\"4449\">\u003cstrong data-start=\"4415\" data-end=\"4434\">Leslie Sbrocco:\u003c/strong> Pão de queijo.\u003c/p>\n\u003cp data-start=\"4451\" data-end=\"4636\">\u003cstrong data-start=\"4451\" data-end=\"4468\">Kerrie Smith:\u003c/strong> Yes! So good. And then you also had a chicken-flavored one and then a beefy one. And then I love that it came with all these different sauces. Oh, my gosh, I loved it!\u003c/p>\n\u003cp data-start=\"4638\" data-end=\"4807\">\u003cstrong data-start=\"4638\" data-end=\"4654\">Matt Murphy:\u003c/strong> So we ordered the picanha, and it’s a Brazilian cut of steak. It comes from the top of the rump of the cow. So, the love handle of the cow, if you will.\u003c/p>\n\u003cp data-start=\"4809\" data-end=\"4846\">\u003cstrong data-start=\"4809\" data-end=\"4828\">Leslie Sbrocco:\u003c/strong> The love handles!\u003c/p>\n\u003cp data-start=\"4848\" data-end=\"5049\">\u003cstrong data-start=\"4848\" data-end=\"4864\">Matt Murphy:\u003c/strong> Super tender, super flavorful cut of meat. They cook it to order, so we got ours medium-rare.\u003cbr data-start=\"4958\" data-end=\"4961\">Delicious steak, and it comes with a side of this fried flour, which is super delicious.\u003c/p>\n\u003cp data-start=\"5051\" data-end=\"5078\">\u003cstrong data-start=\"5051\" data-end=\"5070\">Leslie Sbrocco:\u003c/strong> Farofa.\u003c/p>\n\u003cp data-start=\"5080\" data-end=\"5258\">\u003cstrong data-start=\"5080\" data-end=\"5096\">Matt Murphy:\u003c/strong> Yeah, and it comes with rice, as well. I got fries on the side, you could also get a salad, and a big bowl of black beans on the side, as well.\u003cbr data-start=\"5240\" data-end=\"5243\">Very delicious.\u003c/p>\n\u003cp data-start=\"5260\" data-end=\"5341\">\u003cstrong data-start=\"5260\" data-end=\"5279\">Leslie Sbrocco:\u003c/strong> Very Brazilian. And people are used to Brazilian steakhouses—\u003c/p>\n\u003cp data-start=\"5343\" data-end=\"5365\">\u003cstrong data-start=\"5343\" data-end=\"5360\">Kerrie Smith:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"5367\" data-end=\"5477\">\u003cstrong data-start=\"5367\" data-end=\"5386\">Leslie Sbrocco:\u003c/strong> Right? Where you go and you turn your card, “Yes, I’ll have more meat,” “No, I’ll—” right?\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"5479\" data-end=\"5496\">Bhavya Mohan:\u003c/strong> Not me.\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">[All laugh]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"5479\" data-end=\"5518\">\u003cstrong data-start=\"391\" data-end=\"409\">Leslie Sbrocco\u003c/strong>: Did you try the muqueca, though?\u003cbr>\n\u003cbr data-start=\"443\" data-end=\"446\">\u003cstrong data-start=\"446\" data-end=\"462\">Bhavya Mohan\u003c/strong>: Yes! Oh, my God. So, that’s my other favorite dish. So delicious. You have these really generous chunks of fish and these big shrimp in this coconut-based stew. There are flavors of lime and garlic in there. Again, served with that really delicious rice that they have. Such a hearty meal. I think it’s one of those places where you try something, you’re like, “Oh, my God, this is so good. I want to come back and just keep eating more and more of this.” They have a vegan feijoada, which is kind of incredible to get. You have this hearty, big bowl of stew. So, with the beans, and the peppers, and they use a plant-based meat, but the sausage pieces are, like, perfectly crisped. Along with that, they serve collard greens, perfectly done rice, the farofa, so the cassava root, which is just so fun to kind of sprinkle over everything. So, I feel like you can just kind of construct this perfect bite, you know, a little bit of stew, a little bit of the rice.\u003cbr>\n\u003cbr data-start=\"1426\" data-end=\"1429\">\u003cstrong data-start=\"1429\" data-end=\"1447\">Leslie Sbrocco\u003c/strong>: So, you can get the traditional feijoada, with the meat, and beans, beans, too. But you can also get the vegetarian version.\u003cbr>\n\u003cbr data-start=\"1573\" data-end=\"1576\" data-is-only-node=\"\">\u003cstrong data-start=\"1576\" data-end=\"1592\">Bhavya Mohan\u003c/strong>: Yes, yeah! So, they have — I haven’t tried the traditional one but my husband has tried it, he loves it. And then, I have my vegan version, so it’s perfect.\u003cbr>\n\u003cbr data-start=\"1750\" data-end=\"1753\">\u003cstrong data-start=\"1753\" data-end=\"1769\">Kerrie Smith\u003c/strong>: I went with the eggplant Parmesan. I’m used to an Italian-style eggplant Parmesan where you’re getting all those layers. This was like one chunky little eggplant dish with loads of cheese and sauce on it. And I love that it came with a really delicious salad. It had homemade dressing on it, and some cheese on it, and I loved that.\u003cbr>\n\u003cbr data-start=\"2103\" data-end=\"2106\">\u003cstrong data-start=\"2106\" data-end=\"2124\">Leslie Sbrocco\u003c/strong>: Talk about the drinks because they do have quite an extensive — and I’m talking juices, and all sorts of… Did you get any of the juices?\u003cbr>\n\u003cbr data-start=\"2264\" data-end=\"2267\">\u003cstrong data-start=\"2267\" data-end=\"2283\">Kerrie Smith\u003c/strong>: I did. I was juiced up.\u003cbr>\n\u003cbr data-start=\"2308\" data-end=\"2311\">\u003cstrong data-start=\"2311\" data-end=\"2318\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2327\" data-end=\"2330\">\u003cstrong data-start=\"2330\" data-end=\"2346\">Kerrie Smith\u003c/strong>: I got the —\u003cbr>\n\u003cbr data-start=\"2359\" data-end=\"2362\">\u003cstrong data-start=\"2362\" data-end=\"2380\">Leslie Sbrocco\u003c/strong>: Maracujá!\u003cbr>\n\u003cbr data-start=\"2391\" data-end=\"2394\">\u003cstrong data-start=\"2394\" data-end=\"2410\">Kerrie Smith\u003c/strong>: Yes, that. So healthy, and refreshing, and tart. Just a lovely way to pair with a meal.\u003cbr>\n\u003cbr data-start=\"2499\" data-end=\"2502\">\u003cstrong data-start=\"2502\" data-end=\"2520\">Leslie Sbrocco\u003c/strong>: Do you get anything to…\u003cbr>\n\u003cbr data-start=\"2547\" data-end=\"2550\">\u003cstrong data-start=\"2550\" data-end=\"2565\">Matt Murphy\u003c/strong>: You know, I stuck with the fermented wheat juice. Uh… so, beer.\u003cbr>\n\u003cbr data-start=\"2632\" data-end=\"2635\">\u003cstrong data-start=\"2635\" data-end=\"2642\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"2651\" data-end=\"2654\">\u003cstrong data-start=\"2654\" data-end=\"2669\">Matt Murphy\u003c/strong>: What I liked about their menu, though, is they had a lot of beers from local breweries. Humble Sea that’s local to Santa Cruz area was on there. So, I always like to try the local beers in the area.\u003cbr>\n\u003cbr data-start=\"2869\" data-end=\"2872\">\u003cstrong data-start=\"2872\" data-end=\"2890\">Leslie Sbrocco\u003c/strong>: And it goes so well with the food.\u003cbr>\n\u003cbr data-start=\"2926\" data-end=\"2929\">\u003cstrong data-start=\"2929\" data-end=\"2944\">Matt Murphy\u003c/strong>: Absolutely, yeah. Beer, steak, fries… Can’t go wrong.\u003cbr>\n\u003cbr data-start=\"3001\" data-end=\"3004\">\u003cstrong data-start=\"3004\" data-end=\"3020\">Kerrie Smith\u003c/strong>: Yeah.\u003cbr>\n\u003cbr data-start=\"3027\" data-end=\"3030\">\u003cstrong data-start=\"3030\" data-end=\"3048\">Leslie Sbrocco\u003c/strong>: You get dessert.\u003cbr>\n\u003cbr data-start=\"3066\" data-end=\"3069\">\u003cstrong data-start=\"3069\" data-end=\"3085\">Bhavya Mohan\u003c/strong>: Yes.\u003cbr>\n\u003cbr data-start=\"3091\" data-end=\"3094\">\u003cstrong data-start=\"3094\" data-end=\"3101\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3110\" data-end=\"3113\">\u003cstrong data-start=\"3113\" data-end=\"3129\">Bhavya Mohan\u003c/strong>: I love the parfait de crema.\u003cbr>\n\u003cbr data-start=\"3159\" data-end=\"3162\">\u003cstrong data-start=\"3162\" data-end=\"3180\">Leslie Sbrocco\u003c/strong>: Okay.\u003cbr>\n\u003cbr data-start=\"3187\" data-end=\"3190\">\u003cstrong data-start=\"3190\" data-end=\"3206\">Bhavya Mohan\u003c/strong>: Oh, my God, it’s so good. They have a couple different flavors. I got the dulce de leche. There’s whipped cream, there’s caramel, there’s bits of wafer. It’s all in this, like, very generous cup. And it’s perfect for sharing, so everyone gets their spoons and just, like, digs in.\u003cbr>\n\u003cbr data-start=\"3488\" data-end=\"3491\">\u003cstrong data-start=\"3491\" data-end=\"3509\">Leslie Sbrocco\u003c/strong>: And sweet enough for you?\u003cbr>\n\u003cbr data-start=\"3536\" data-end=\"3539\">\u003cstrong data-start=\"3539\" data-end=\"3555\">Bhavya Mohan\u003c/strong>: Definitely. It’s sweet.\u003cbr>\n\u003cbr data-start=\"3580\" data-end=\"3583\">\u003cstrong data-start=\"3583\" data-end=\"3590\">All\u003c/strong>: [laugh]\u003cbr>\n\u003cbr data-start=\"3599\" data-end=\"3602\">\u003cstrong data-start=\"3602\" data-end=\"3618\">Bhavya Mohan\u003c/strong>: It’s so… it’s so good.\u003cbr>\n\u003cbr data-start=\"3644\" data-end=\"3647\">\u003cstrong data-start=\"3647\" data-end=\"3665\">Leslie Sbrocco\u003c/strong>: You said the ambiance of the place is just super friendly. Did you feel that, too?\u003cbr>\n\u003cbr data-start=\"3749\" data-end=\"3752\">\u003cstrong data-start=\"3752\" data-end=\"3767\">Matt Murphy\u003c/strong>: Absolutely. So, you walk in, they greet you, they sat us right away. Our waitress was super attentive. It was a great time.\u003cbr>\n\u003cbr data-start=\"3892\" data-end=\"3895\">\u003cstrong data-start=\"3895\" data-end=\"3911\">Kerrie Smith\u003c/strong>: Yeah, I had the same experience. I went right at brunch time, right when they opened at 11:00. So, I would like to go back when it is more lively, and maybe at night, and experience the full vibe of the restaurant.\u003cbr>\n\u003cbr data-start=\"4127\" data-end=\"4130\">\u003cstrong data-start=\"4130\" data-end=\"4148\">Leslie Sbrocco\u003c/strong>: Alright, well, if you would like to try Sampa Brazilian Kitchen, it’s located on North Branciforte Avenue in Santa Cruz, and the average multi-course tab per person without drinks is around $35. Looking for more Bay Area bites you’ve just got to try?\u003cbr>\n\u003cbr data-start=\"4400\" data-end=\"4403\">\u003cstrong data-start=\"4403\" data-end=\"4421\">Leslie Sbrocco\u003c/strong>: [laughs] Check out \u003cem data-start=\"4442\" data-end=\"4460\">Cecilia Tries It\u003c/em> online at kqed.org/checkplease. I have to thank my fantastic guests on this week’s show — Matt Murphy, who craves the cinnamon roll French toast at Carmel’s El Bistro by the Sea, Kerrie Smith, who marvels at the wild mushroom creations at Julia’s Vegetarian in Pacific Grove, and Bhavya Mohan, who is a huge fan of the feijoada at Sampa Brazilian Kitchen in Santa Cruz. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"4922\" data-end=\"4947\">Check Please! Bay Area.\u003c/em> I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003cbr>\n\u003cbr data-start=\"4998\" data-end=\"5001\">\u003cstrong data-start=\"5001\" data-end=\"5017\">Kerrie Smith\u003c/strong>: And cheers to you!\u003cbr>\n\u003cbr data-start=\"5037\" data-end=\"5040\">\u003cstrong data-start=\"5040\" data-end=\"5058\">Leslie Sbrocco\u003c/strong>: Was it fun? Did you enjoy it?\u003cbr>\n\u003cbr data-start=\"5089\" data-end=\"5092\">\u003cstrong data-start=\"5092\" data-end=\"5099\">All\u003c/strong>: [conversation continues indistinctly]\u003cbr>\n\u003cbr data-start=\"5138\" data-end=\"5141\">\u003cstrong data-start=\"5141\" data-end=\"5161\">Martin Gundersen\u003c/strong>: The thing we’re most proud of is our home-brewed kombucha. You’re gonna see these large glass jars full of different spices. They aren’t really spices for food. They’re gonna be something that we flavor our kombucha with. I’m drinking my kombucha right now with a little lemonade. People love our lavender kombucha, but straight up, it’s a little strong for me, so I like to pour it into my lemonade to give it just the right thing. If you’re a kombucha drinker, you probably have good gut health. If you have good gut health, you probably feel as good as I do.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "check-please-bay-area-reviews-kahnfections-twelvemonth-pucquio",
"title": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio",
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"headTitle": "Check, Please! Bay Area reviews: Kahnfections, Twelvemonth, Pucquio | KQED",
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"content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 20, episode 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> 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 class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp class=\"\" data-start=\"10055\" data-end=\"10077\">\u003cstrong data-start=\"10055\" data-end=\"10066\">Guests:\u003c/strong> [laughing]\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 4, airs Thursday, May 1, 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>Nestled in San Francisco’s Mission District, \u003cstrong>Kahnfections\u003c/strong> is a beloved bakery that fills the air with the mouthwatering scents of butter and sugar each morning. Regulars swear by the chocolate croissants, glazed cinnamon rolls, and the indulgent bacon-cheddar-scallion biscuit sandwiches, each made with the kind of care that only a true neighborhood spot can offer. Down the Peninsula in Burlingame, \u003cstrong>Twelvemonth\u003c/strong> is elevating sustainable and plant-based dining in a sleek and elegant space. Diners are treated to creative, vegetable-driven dishes like crispy maitake mushrooms, the umami-packed panzanella alla puttanesca, and a surprisingly rich potted pudding served with chocolate custard, edible “soil” and hazelnut praline. Finally, in Oakland’s Rockridge neighborhood, \u003cstrong>Pucquio\u003c/strong> transports diners to Peru with its vibrant flavors that feature indigenous ingredients. The cebiche de pescado, featuring pristine fish and sweet potato bathed in citrus and spice, is a masterclass in balance, while the chupe de camarones, a rich, deeply comforting shrimp bisque, showcases the depth of Peruvian cuisine.\u003c/p>\n\u003cfigure id=\"attachment_23481\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23481 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/05/2004_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Manali Gokhale, Chris Carroll and Liza Fiorentinos from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://kahnfections.com/\">\u003cstrong>Kahnfections\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.twelvemonthburlingame.com/\">\u003cstrong>Twelvemonth\u003c/strong> (Burlingame)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.pucquio.com/\">\u003cstrong>Pucquio \u003c/strong>(Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp class=\"\" data-start=\"183\" data-end=\"247\">\u003cstrong data-start=\"183\" data-end=\"202\">Leslie Sbrocco:\u003c/strong> Breakfast biscuit heaven in San Francisco…\u003c/p>\n\u003cp class=\"\" data-start=\"249\" data-end=\"299\">\u003cstrong data-start=\"249\" data-end=\"268\">Manali Gokhale:\u003c/strong> It’s so fantastically buttery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"\" data-start=\"301\" data-end=\"363\">\u003cstrong data-start=\"301\" data-end=\"320\">Leslie Sbrocco:\u003c/strong> Plant-forward fine dining in Burlingame…\u003c/p>\n\u003cp class=\"\" data-start=\"365\" data-end=\"446\">\u003cstrong data-start=\"365\" data-end=\"386\">Liza Fiorentinos:\u003c/strong> I said, “What, what, what, what?” It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"448\" data-end=\"512\">\u003cstrong data-start=\"448\" data-end=\"467\">Leslie Sbrocco:\u003c/strong> And contemporary Peruvian plates in Oakland.\u003c/p>\n\u003cp class=\"\" data-start=\"514\" data-end=\"572\">\u003cstrong data-start=\"514\" data-end=\"532\">Chris Carroll:\u003c/strong> You realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"574\" data-end=\"669\">\u003cstrong data-start=\"574\" data-end=\"593\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem data-start=\"608\" data-end=\"634\">Check, Please! Bay Area.\u003c/em> Like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"671\" data-end=\"705\">\u003cstrong data-start=\"671\" data-end=\"690\">Manali Gokhale:\u003c/strong> Yeah, exactly.\u003c/p>\n\u003cp class=\"\" data-start=\"707\" data-end=\"722\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"724\" data-end=\"1257\">\u003cstrong data-start=\"724\" data-end=\"743\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem data-start=\"779\" data-end=\"805\">Check, Please! Bay Area,\u003c/em> the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots and the other two go check them out to see what they think. Joining me at the \u003cem data-start=\"1047\" data-end=\"1063\">Check, Please!\u003c/em> table today are clean-energy program manager \u003cstrong data-start=\"1109\" data-end=\"1127\">Manali Gokhale\u003c/strong>, plant business owner \u003cstrong data-start=\"1150\" data-end=\"1170\">Liza Fiorentinos\u003c/strong>, and high school teacher \u003cstrong data-start=\"1196\" data-end=\"1213\">Chris Carroll\u003c/strong>. Welcome, everyone. Ready for a great show?\u003c/p>\n\u003cp class=\"\" data-start=\"1259\" data-end=\"1282\">\u003cstrong data-start=\"1259\" data-end=\"1277\">Chris Carroll:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"1284\" data-end=\"1322\">\u003cstrong data-start=\"1284\" data-end=\"1305\">Liza Fiorentinos:\u003c/strong> Yes, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"1324\" data-end=\"1586\">\u003cstrong data-start=\"1324\" data-end=\"1343\">Leslie Sbrocco:\u003c/strong> Manali’s breakfast spot is proof-positive that good things come in small packages. It’s a tiny bakery that packs big flavors into hot, buttery, build-your-own biscuit sandwiches. Located in San Francisco’s Mission District, it’s Kahnfections.\u003c/p>\n\u003cp class=\"\" data-start=\"1588\" data-end=\"1603\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1605\" data-end=\"1691\">\u003cstrong data-start=\"1605\" data-end=\"1614\">Mark Kahn:\u003c/strong> I think a bakery can really be a community gathering spot. It is happy food.\u003c/p>\n\u003cp class=\"\" data-start=\"1693\" data-end=\"1801\">\u003cstrong data-start=\"1693\" data-end=\"1702\">Judy Kahn:\u003c/strong> Nobody comes into a bakery in a bad mood. Or if they do, they tend to leave in a much better mood.\u003c/p>\n\u003cp class=\"\" data-start=\"1803\" data-end=\"1818\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"1820\" data-end=\"2224\">\u003cstrong data-start=\"1820\" data-end=\"1829\">Judy Kahn:\u003c/strong> Kahnfections is kind of old-school American meets French. Our best seller, carrot cake, was kind of the impetus behind what was going to be at Kahnfections. But then when I went to pastry school, I really fell in love with croissants and making them. And we do 10 different varieties. Our scones are baked with a house-made scone glaze, just that finishing touch that put it right over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"2226\" data-end=\"2376\">\u003cstrong data-start=\"2226\" data-end=\"2235\">Mark Kahn:\u003c/strong> It’s really hard to find a good breakfast sandwich, particularly on a buttermilk biscuit, and that’s kind of a thing we’ve become known for.\u003c/p>\n\u003cp class=\"\" data-start=\"2378\" data-end=\"2513\">\u003cstrong data-start=\"2378\" data-end=\"2387\">Judy Kahn:\u003c/strong> We make our eggs fresh to order in a kind of French omelet style, so that it takes on a little bit of a soufflé-like texture.\u003c/p>\n\u003cp class=\"\" data-start=\"2515\" data-end=\"2589\">\u003cstrong data-start=\"2515\" data-end=\"2525\">Woman:\u003c/strong> Each breakfast sandwich roughly gets about one and a half eggs.\u003c/p>\n\u003cp class=\"\" data-start=\"2591\" data-end=\"2726\">\u003cstrong data-start=\"2591\" data-end=\"2600\">Judy Kahn:\u003c/strong> I think the key to a good biscuit is not overworking the dough and doing it by hand. We make about 1,200 biscuits every week.\u003c/p>\n\u003cp class=\"\" data-start=\"2728\" data-end=\"2768\">\u003cstrong data-start=\"2728\" data-end=\"2737\">Mark Kahn:\u003c/strong> That’s 50,000 biscuits a year.\u003c/p>\n\u003cp class=\"\" data-start=\"2770\" data-end=\"2891\">\u003cstrong data-start=\"2770\" data-end=\"2779\">Judy Kahn:\u003c/strong> That’s a lot of biscuits. That’s a lot of butter. Some of our most loyal customers are the four-legged variety.\u003c/p>\n\u003cp class=\"\" data-start=\"2893\" data-end=\"2944\">\u003cstrong data-start=\"2893\" data-end=\"2902\">Mark Kahn:\u003c/strong> Yeah, we do have house-made dog biscuits.\u003c/p>\n\u003cp class=\"\" data-start=\"2946\" data-end=\"3012\">\u003cstrong data-start=\"2946\" data-end=\"2955\">Judy Kahn:\u003c/strong> People tell us that their dogs bring them to the bakery.\u003c/p>\n\u003cp class=\"\" data-start=\"3014\" data-end=\"3126\">\u003cstrong data-start=\"3014\" data-end=\"3023\">Mark Kahn:\u003c/strong> We do like the furry friends. We have people who come by every day. This is their morning coffee spot.\u003c/p>\n\u003cp class=\"\" data-start=\"3128\" data-end=\"3153\">\u003cstrong data-start=\"3128\" data-end=\"3138\">Woman:\u003c/strong> Vanilla latte?\u003c/p>\n\u003cp class=\"\" data-start=\"3155\" data-end=\"3571\">\u003cstrong data-start=\"3155\" data-end=\"3164\">Mark Kahn:\u003c/strong> They’ll grab a table and they’ll be out there for an hour and a half, and we love that. We’ve been approached, “Oh, you know, do you want to do, like, a ghost kitchen where you can make your sandwiches and we’ll deliver them out everywhere?” I was like, “No, we don’t want to do that.” We like to see people eat the food and get satisfaction out of it. We get satisfaction out of them getting satisfaction.\u003c/p>\n\u003cp class=\"\" data-start=\"3573\" data-end=\"3701\">\u003cstrong data-start=\"3573\" data-end=\"3582\">Judy Kahn:\u003c/strong> We just really love that we’ve become part of these people’s lives. We appreciate them so much and they appreciate us.\u003c/p>\n\u003cp class=\"\" data-start=\"3703\" data-end=\"3718\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"3720\" data-end=\"3836\">\u003cstrong data-start=\"3720\" data-end=\"3739\">Leslie Sbrocco:\u003c/strong> So, Manali, when you go for breakfast, do you tend towards the sweet or the savory or a mixture?\u003c/p>\n\u003cp class=\"\" data-start=\"3838\" data-end=\"4358\">\u003cstrong data-start=\"3838\" data-end=\"3857\">Manali Gokhale:\u003c/strong> Ideally, I really like to have both, and they actually have a pretty wide variety of your classic pastries, you know, croissants, muffins, scones. But what made me really fall in love with it is their breakfast sandwich. It’s an egg and cheese on a biscuit. But this is no ordinary biscuit. It’s almost indescribable but I’m going to try. It’s soft, it’s fluffy, it’s so fantastically buttery and also really generously sized. The other thing I really like about it is that it’s totally customizable.\u003c/p>\n\u003cp class=\"\" data-start=\"4360\" data-end=\"4385\">\u003cstrong data-start=\"4360\" data-end=\"4370\">Woman:\u003c/strong> Bacon and egg.\u003c/p>\n\u003cp class=\"\" data-start=\"4387\" data-end=\"4671\">\u003cstrong data-start=\"4387\" data-end=\"4406\">Manali Gokhale:\u003c/strong> I usually go for their dill, Swiss, and scallion biscuit. Then I’ll get cheddar cheese. And then for the spread, I go back and forth between either the garlic aioli or the lemon aioli. I think they both pack a lot of flavor. Just depends what I’m feeling that day.\u003c/p>\n\u003cp class=\"\" data-start=\"4673\" data-end=\"4727\">\u003cstrong data-start=\"4673\" data-end=\"4692\">Leslie Sbrocco:\u003c/strong> Depends if you’re kissing anybody.\u003c/p>\n\u003cp class=\"\" data-start=\"4729\" data-end=\"4831\">\u003cstrong data-start=\"4729\" data-end=\"4748\">Manali Gokhale:\u003c/strong> Yes, exactly. Yeah. I’m curious. Did you guys get the sandwich when you guys went?\u003c/p>\n\u003cp class=\"\" data-start=\"4833\" data-end=\"4879\">\u003cstrong data-start=\"4833\" data-end=\"4852\">Leslie Sbrocco:\u003c/strong> You got to have a biscuit.\u003c/p>\n\u003cp class=\"\" data-start=\"4881\" data-end=\"5195\">\u003cstrong data-start=\"4881\" data-end=\"4902\">Liza Fiorentinos:\u003c/strong> I didn’t get the sandwich, but I must have ordered like five biscuits and three of the scones. And my favorite was the bacon cheddar scallion. It was unbelievable. I don’t usually have bacon. It was delicious. It was bready without being over-chewy. Just absolutely delicious. What about you?\u003c/p>\n\u003cp class=\"\" data-start=\"5197\" data-end=\"5922\">\u003cstrong data-start=\"5197\" data-end=\"5215\">Chris Carroll:\u003c/strong> 100% the biscuit sandwich. I got the traditional buttermilk biscuit with egg, added bacon with the garlic spread. And there are hamburgers that are smaller than this. And I think for me, what is super key about that is just how fluffy and light and delicious that egg was. And by the way, I feel like I’m a bacon connoisseur. The bacon there was particularly thick and crispy. Absolutely fantastic. I could tell that I was eating at a wonderful place, just by virtue of sitting next to these two gentlemen who got their sandwiches, opened up their bags, and made this guttural noise. It wasn’t — It wasn’t a word. It was sort of like a grunt. And I heard nothing from these guys for like five, six minutes.\u003c/p>\n\u003cp class=\"\" data-start=\"5924\" data-end=\"6161\">\u003cstrong data-start=\"5924\" data-end=\"5943\">Manali Gokhale:\u003c/strong> I totally sympathize with those cavemen because the sandwiches come wrapped in foil, and it just feels like you’re unwrapping a present. Like, you tear it open. It’s hot. It’s fresh out the oven. Absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"6163\" data-end=\"6276\">\u003cstrong data-start=\"6163\" data-end=\"6181\">Chris Carroll:\u003c/strong> We went back the next day just to say how wonderful this place was. We went back the next day.\u003c/p>\n\u003cp class=\"\" data-start=\"6278\" data-end=\"6323\">\u003cstrong data-start=\"6278\" data-end=\"6297\">Leslie Sbrocco:\u003c/strong> That is a true testament.\u003c/p>\n\u003cp class=\"\" data-start=\"6325\" data-end=\"6367\">\u003cstrong data-start=\"6325\" data-end=\"6343\">Chris Carroll:\u003c/strong> Absolutely, absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"6369\" data-end=\"7014\">\u003cstrong data-start=\"6369\" data-end=\"6388\">Manali Gokhale:\u003c/strong> That makes me so happy. They also have a mushroom Gruyère croissant. It’s a square croissant and the crust is just perfectly flaky, like you want a croissant to be, really buttery with a very generous amount of filling in the middle. And the mushroom and Gruyère is such a great combination. They also have a cute little individual quiche of the day, and the crust is nice and thin, but still really flaky and buttery, so you get a good ratio of filling to crust. And the filling is really custardy soft, and they have a different flavor every day, so you never know what you’re going to get. But I haven’t gone wrong so far.\u003c/p>\n\u003cp class=\"\" data-start=\"7016\" data-end=\"7243\">\u003cstrong data-start=\"7016\" data-end=\"7034\">Chris Carroll:\u003c/strong> The weekends is where you can get a cinnamon roll, and the icing that is on top of that cinnamon roll is baseball-like. It’s almost the size of a baseball itself, on top of this incredibly rich cinnamon roll.\u003c/p>\n\u003cp class=\"\" data-start=\"7245\" data-end=\"7303\">\u003cstrong data-start=\"7245\" data-end=\"7264\">Leslie Sbrocco:\u003c/strong> Are you an unwinder of cinnamon rolls?\u003c/p>\n\u003cp class=\"\" data-start=\"7305\" data-end=\"7494\">\u003cstrong data-start=\"7305\" data-end=\"7323\">Chris Carroll:\u003c/strong> No. Knife through the middle, knife through the middle of that. I want all of those flavors all at once — the middle of that bun, the icing that’s on top all in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"7496\" data-end=\"7522\">\u003cstrong data-start=\"7496\" data-end=\"7506\">Woman:\u003c/strong> It’s delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7524\" data-end=\"7826\">\u003cstrong data-start=\"7524\" data-end=\"7545\">Liza Fiorentinos:\u003c/strong> I had the sour cherry almond scone. And what I love about it — I don’t like things that are, like, super sweet. And this was just the right touch of savory and sweet. There was a pop of almond in it. The cherries had like a nice chew to them and it was just a nice, crumbly scone.\u003c/p>\n\u003cp class=\"\" data-start=\"7828\" data-end=\"7913\">\u003cstrong data-start=\"7828\" data-end=\"7847\">Leslie Sbrocco:\u003c/strong> Now, what did you get to drink with it? Are you a coffee drinker?\u003c/p>\n\u003cp class=\"\" data-start=\"7915\" data-end=\"8020\">\u003cstrong data-start=\"7915\" data-end=\"7936\">Liza Fiorentinos:\u003c/strong> I am a coffee drinker. I got a delicious iced caffè latte with oat milk. Very good.\u003c/p>\n\u003cp class=\"\" data-start=\"8022\" data-end=\"8314\">\u003cstrong data-start=\"8022\" data-end=\"8041\">Manali Gokhale:\u003c/strong> I’m actually not a big coffee drinker, but they have a really good European-style hot chocolate. Very decadent. It’s really thick, super chocolaty. It’s sweet, but not too sweet. So the richness isn’t overwhelming. It’s still manageable. And yeah, delicious on a cold day.\u003c/p>\n\u003cp class=\"\" data-start=\"8316\" data-end=\"8659\">\u003cstrong data-start=\"8316\" data-end=\"8334\">Chris Carroll:\u003c/strong> They have a pain au chocolat there. I loved the chocolate that was inside of it. There was a ton of it. I think the downfall of those kinds of pastries is that there’s not enough chocolate. At Kahnfections, they really do ensure that you get an incredible bite of chocolate with every bite of pain au chocolat that you have.\u003c/p>\n\u003cp class=\"\" data-start=\"8661\" data-end=\"9059\">\u003cstrong data-start=\"8661\" data-end=\"8680\">Manali Gokhale:\u003c/strong> They also have these fantastic mini cupcakes. My favorite is their carrot cake one. A great balance of frosting to cake, which I feel is very important for a cupcake and just packed full of raisins and spices. Super moist, really delicious, and just a tiny little bite. So, you know, if you’re already really full from your sandwich, you’re not going to put things over the top.\u003c/p>\n\u003cp class=\"\" data-start=\"9061\" data-end=\"9559\">\u003cstrong data-start=\"9061\" data-end=\"9079\">Chris Carroll:\u003c/strong> I think one thing to note is there is a place to sit inside, but other than that, if you want to dine there, you are sitting outside. And on the morning that we went, it was a little bit chilly, so I had a tall cup of coffee. They had heavy cream, which is how I take my coffee, and it was perfect. As a matter of fact, they were kind enough to top it off a little bit when the breakfast sandwich arrived. Just another reason why this is a place I will return to again and again.\u003c/p>\n\u003cp class=\"\" data-start=\"9561\" data-end=\"9622\">\u003cstrong data-start=\"9561\" data-end=\"9582\">Liza Fiorentinos:\u003c/strong> I would definitely go back. Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9648\">\u003cstrong data-start=\"9624\" data-end=\"9642\">Chris Carroll:\u003c/strong> 100%.\u003c/p>\n\u003cp class=\"\" data-start=\"9650\" data-end=\"9677\">\u003cstrong data-start=\"9650\" data-end=\"9671\">Liza Fiorentinos:\u003c/strong> Yeah.\u003c/p>\n\u003cp class=\"\" data-start=\"9679\" data-end=\"9853\">\u003cstrong data-start=\"9679\" data-end=\"9698\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Kahnfections, it’s located on 20th Street in San Francisco, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp class=\"\" data-start=\"98\" data-end=\"353\">\u003cstrong data-start=\"98\" data-end=\"117\">Leslie Sbrocco:\u003c/strong> Liza’s passion is plant-focused interior design. She loves to fill homes and workspaces with living art, so it’s no wonder her favorite restaurant has an equally plant-centric approach. Located in downtown Burlingame, it’s Twelvemonth.\u003c/p>\n\u003cp class=\"\" data-start=\"355\" data-end=\"370\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"372\" data-end=\"726\">\u003cstrong data-start=\"372\" data-end=\"387\">Bob Trahan:\u003c/strong> I think a lot of people have this general notion of vegan cuisine sort of being bland and just a lot of vegetables. When I set out to create Twelvemonth, I really wanted to create a destination for all of life’s occasions where the food was sort of incidentally plant-based. You know, it’s delicious, nutritious, and hey, it’s all plants.\u003c/p>\n\u003cp class=\"\" data-start=\"728\" data-end=\"757\">\u003cstrong data-start=\"728\" data-end=\"736\">Man:\u003c/strong> Mm, mm, that’s good.\u003c/p>\n\u003cp class=\"\" data-start=\"759\" data-end=\"1176\">\u003cstrong data-start=\"759\" data-end=\"774\">Bob Trahan:\u003c/strong> I love our cuisine. It’s sort of global fusion through a California lens. I think a lot about sustainability. We really focus on microseasonal food and just truly unlock every flavor. This features Brentwood corn. It was picked this morning. We’re not the type of place that makes a tomato taste like fish. We’re the type of place that makes you say, “That’s the best tomato I’ve ever had in my life.”\u003c/p>\n\u003cp class=\"\" data-start=\"1178\" data-end=\"1193\">\u003cstrong data-start=\"1178\" data-end=\"1188\">Woman:\u003c/strong> Mmm!\u003c/p>\n\u003cp class=\"\" data-start=\"1195\" data-end=\"1485\">\u003cstrong data-start=\"1195\" data-end=\"1210\">Bob Trahan:\u003c/strong> Other important aspects of sustainability come down to trying to use every part of everything, as well as reuse components that other places might consider, you know, used up. My favorite item in the menu is our bean stew. I intend to never, ever, ever take it off the menu.\u003c/p>\n\u003cp class=\"\" data-start=\"1487\" data-end=\"1508\">\u003cstrong data-start=\"1487\" data-end=\"1495\">Man:\u003c/strong> Good, buddy?\u003c/p>\n\u003cp class=\"\" data-start=\"1510\" data-end=\"2240\">\u003cstrong data-start=\"1510\" data-end=\"1525\">Bob Trahan:\u003c/strong> I love it. It’s a very long cooking process, but lots of love and thought along the way. If you’re thoughtful with every step from your broth to the finish, you can just infuse tons of flavor. We have a beautiful bar that has three lovely private rooms off them, and then our main dining room is just this huge, glorious space. But another thing I love about the space is actually the acoustics. There’s not as much echoing or loudness as you might expect. You can still have an intimate dinner with whoever. I hope when people experience Twelvemonth, it changes their opinion of vegan cuisine so they realize that plant-based food can be delicious. My favorite review is, “I’m an omnivore, but I love this place.”\u003c/p>\n\u003cp class=\"\" data-start=\"2242\" data-end=\"2424\">\u003cstrong data-start=\"2242\" data-end=\"2261\">Leslie Sbrocco:\u003c/strong> So, Liza, it’s interesting that we’re getting, I think, more and more restaurants that are solely plant-focused and plant-forward. How did you discover this spot?\u003c/p>\n\u003cp class=\"\" data-start=\"2426\" data-end=\"2712\">\u003cstrong data-start=\"2426\" data-end=\"2447\">Liza Fiorentinos:\u003c/strong> So a friend of mine called me because I had been plant-based for a while and she said, “Have you been to that new place Twelvemonth in Burlingame?” And I said, “No, what, what, what, what?” And I immediately made a reservation and went over there. It is fantastic.\u003c/p>\n\u003cp class=\"\" data-start=\"2714\" data-end=\"2783\">\u003cstrong data-start=\"2714\" data-end=\"2733\">Leslie Sbrocco:\u003c/strong> What do you start with, with a menu of that size?\u003c/p>\n\u003cp class=\"\" data-start=\"2785\" data-end=\"3100\">\u003cstrong data-start=\"2785\" data-end=\"2806\">Liza Fiorentinos:\u003c/strong> Our go-to is definitely the bean stew. It’s in a tomato broth. It’s got some kale and other spices and focaccia, which, oh, my God, just melts in your mouth. So, it gives you the impression that you’re eating beef. But it’s not. There’s nothing. It’s all plant-based. It’s really unbelievable.\u003c/p>\n\u003cp class=\"\" data-start=\"3102\" data-end=\"3526\">\u003cstrong data-start=\"3102\" data-end=\"3121\">Manali Gokhale:\u003c/strong> We also started with the bean stew. And can I just say from the first bite I was transported to another world. It was amazing. And I don’t eat a lot of meat, so maybe I’m not the best person to say this, but this tastes really meaty. It’s like very smoky. It has this really deep, rich flavor. This is so much more than just a pot of beans. So much more has gone into this to make it taste so incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3528\" data-end=\"3888\">\u003cstrong data-start=\"3528\" data-end=\"3546\">Chris Carroll:\u003c/strong> I really want to highlight their breaded mushrooms — very lightly breaded, dusted with a little bit of chili powder and the dip that it comes with, very similar to an aioli with a bit of spice. Not too much heat, but maybe a few seconds after your first or second bite. The mushrooms are an absolute don’t miss out because it was incredible.\u003c/p>\n\u003cp class=\"\" data-start=\"3890\" data-end=\"4372\">\u003cstrong data-start=\"3890\" data-end=\"3909\">Manali Gokhale:\u003c/strong> We got the panzanella alla puttanesca. First of all, I love a bread-based salad. You really can’t go wrong there. But it’s focaccia and a lot of fresh tomato. And somehow the focaccia really absorbs all the delicious flavors and juice from the tomato, but still stays really crisp. And it has these crispy capers and pickled cucumbers in it. So you just have all these different bursts of flavor and different textures. It’s just this really fresh-tasting salad.\u003c/p>\n\u003cp class=\"\" data-start=\"4374\" data-end=\"4580\">\u003cstrong data-start=\"4374\" data-end=\"4395\">Liza Fiorentinos:\u003c/strong> I go for the charred cabbage salad. It’s, of course, extremely healthy. It’s got a nice little bite to it. The texture of it is great. The spice of it is really good. Did you try that?\u003c/p>\n\u003cp class=\"\" data-start=\"4582\" data-end=\"4933\">\u003cstrong data-start=\"4582\" data-end=\"4600\">Chris Carroll:\u003c/strong> I didn’t, but I had what’s called the BBQ, the barbecue plate, which — meat eater from the Midwest — I know what I think I’m looking at, but it is actually a plate of lentils, and it comes with a barbecue sauce paired with some greens and some pears. And for me, the very first bite was a bit unique, certainly because I know what —\u003c/p>\n\u003cp class=\"\" data-start=\"4935\" data-end=\"4977\">\u003cstrong data-start=\"4935\" data-end=\"4954\">Leslie Sbrocco:\u003c/strong> “This isn’t barbecue!”\u003c/p>\n\u003cp class=\"\" data-start=\"4979\" data-end=\"5086\">\u003cstrong data-start=\"4979\" data-end=\"4997\">Chris Carroll:\u003c/strong> It’s not barbecue. By the second and third bite, I was eating just this incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"5088\" data-end=\"5490\">\u003cstrong data-start=\"5088\" data-end=\"5107\">Manali Gokhale:\u003c/strong> As one of our entrées, we shared the corn pasta, which was amazing. It had so much fresh corn flavor. The sauce was so flavorful, and you had a lot in every bite. And there was this coconut feta on top, which added a little bit of extra flavor. They also had these Cajun corn cracklins over the top, which added a little bit of extra crunch and flavor to the dish. It was delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"5492\" data-end=\"5863\">\u003cstrong data-start=\"5492\" data-end=\"5510\">Chris Carroll:\u003c/strong> My neighbor had the Japanese curry tofu served with rice, and the server comes out and pours the curry on top of the pieces of tofu. A little bit spicy, but certainly not something that would turn people off. It was a G-rated curry, as it were. [laughs] But again, a completely unique dish. And it made me forget that I was at a plant-based restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"5865\" data-end=\"6048\">\u003cstrong data-start=\"5865\" data-end=\"5884\">Manali Gokhale:\u003c/strong> I had the not paella, which was like paella, but not. It’s actually just socarrat, which is the rice that’s, like, at the bottom of the pan and gets really crispy.\u003c/p>\n\u003cp class=\"\" data-start=\"6050\" data-end=\"6089\">\u003cstrong data-start=\"6050\" data-end=\"6069\">Leslie Sbrocco:\u003c/strong> It’s the best part.\u003c/p>\n\u003cp class=\"\" data-start=\"6091\" data-end=\"6220\">\u003cstrong data-start=\"6091\" data-end=\"6110\">Manali Gokhale:\u003c/strong> It’s the best part. And they just — they only have that in the dish. They just get rid of all the rest of it.\u003c/p>\n\u003cp class=\"\" data-start=\"6222\" data-end=\"6281\">\u003cstrong data-start=\"6222\" data-end=\"6241\">Leslie Sbrocco:\u003c/strong> It’s like eating the top of the muffin.\u003c/p>\n\u003cp class=\"\" data-start=\"6283\" data-end=\"6586\">\u003cstrong data-start=\"6283\" data-end=\"6302\">Manali Gokhale:\u003c/strong> Yeah. Exactly. Exactly. And then it had really colorful sauces. It was a broccoli mayo and a romesco sauce. Had this, like, red and green going on and had lots of veggies in it. It was super crispy and just delicious. I’d never seen anything like that before. I was really impressed.\u003c/p>\n\u003cp class=\"\" data-start=\"6588\" data-end=\"6661\">\u003cstrong data-start=\"6588\" data-end=\"6607\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip alongside your meal?\u003c/p>\n\u003cp class=\"\" data-start=\"6663\" data-end=\"6854\">\u003cstrong data-start=\"6663\" data-end=\"6684\">Liza Fiorentinos:\u003c/strong> I did. The flower spritz is delicious. Non-alcoholic elderflower, butterfly pea flower, some lemon, and club soda. Absolutely so refreshing, even actually in the winter.\u003c/p>\n\u003cp class=\"\" data-start=\"6856\" data-end=\"6884\">\u003cstrong data-start=\"6856\" data-end=\"6866\">Woman:\u003c/strong> Ooh! I like that.\u003c/p>\n\u003cp class=\"\" data-start=\"6886\" data-end=\"7151\">\u003cstrong data-start=\"6886\" data-end=\"6904\">Chris Carroll:\u003c/strong> I had a drink called The Garden Party, which is made with a little bit of sparkling water, but flavors of cucumber and mint and some apple cider vinegar. Extremely refreshing. So for someone who doesn’t consume alcohol, this was a great beverage.\u003c/p>\n\u003cp class=\"\" data-start=\"7153\" data-end=\"7216\">\u003cstrong data-start=\"7153\" data-end=\"7172\">Leslie Sbrocco:\u003c/strong> Alright. More food. What else did you have?\u003c/p>\n\u003cp class=\"\" data-start=\"7218\" data-end=\"7493\">\u003cstrong data-start=\"7218\" data-end=\"7239\">Liza Fiorentinos:\u003c/strong> Dessert. We have got to talk about the dessert. The chocolate dessert actually comes in a little flower pot near and dear to my heart. And a little shovel. You can’t — Like, we are all grabbing for it. It’s quite rich and dense and absolutely delicious.\u003c/p>\n\u003cp class=\"\" data-start=\"7495\" data-end=\"7540\">\u003cstrong data-start=\"7495\" data-end=\"7514\">Leslie Sbrocco:\u003c/strong> And creatively presented.\u003c/p>\n\u003cp class=\"\" data-start=\"7542\" data-end=\"7576\">\u003cstrong data-start=\"7542\" data-end=\"7563\">Liza Fiorentinos:\u003c/strong> Beautifully.\u003c/p>\n\u003cp class=\"\" data-start=\"7578\" data-end=\"7827\">\u003cstrong data-start=\"7578\" data-end=\"7597\">Manali Gokhale:\u003c/strong> We also got the toasted red miso cake, which was a little bit on the salty side for me, but still delicious, really unique flavors. And it came with this berry coulis, which was a really great way to kind of balance out the miso.\u003c/p>\n\u003cp class=\"\" data-start=\"7829\" data-end=\"8068\">\u003cstrong data-start=\"7829\" data-end=\"7847\">Chris Carroll:\u003c/strong> I didn’t have room for dessert. I will have to go back to try some of these because it sounds incredible, but it also goes to show just how great the meal itself was because I was so satisfied that I just couldn’t do it.\u003c/p>\n\u003cp class=\"\" data-start=\"8070\" data-end=\"8229\">\u003cstrong data-start=\"8070\" data-end=\"8089\">Manali Gokhale:\u003c/strong> Yeah, I thought each dish was so creative. Really, things I hadn’t tried before, and I would definitely recommend it to friends and family.\u003c/p>\n\u003cp class=\"\" data-start=\"8231\" data-end=\"8403\">\u003cstrong data-start=\"8231\" data-end=\"8250\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Twelvemonth, it’s located on Lorton Avenue in Burlingame, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp class=\"\" data-start=\"113\" data-end=\"369\">\u003cstrong data-start=\"113\" data-end=\"132\">Leslie Sbrocco:\u003c/strong> Chris is a big meat and potatoes guy, and he’s now found a Peruvian take on that classic combination that he can’t get enough of. Anytime he’s craving a savory lomo saltado, he heads to Oakland’s Rockridge neighborhood, home to Pucquio.\u003c/p>\n\u003cp class=\"\" data-start=\"371\" data-end=\"386\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"388\" data-end=\"1120\">\u003cstrong data-start=\"388\" data-end=\"407\">Carlos Moreira:\u003c/strong> I’m making the dressing for the potato for your next course. The flavors of Peru are limitless. There are different regions. There’s the coast, there’s sea, there’s land, there’s highlands. As a Peruvian and as a cook, we want to send a message to the people. We wanted to introduce them to our culture. The kitchen of Pucquio tries to evoke all the flavors from Peru, from most of the staple dishes that we have there, but since we’re in California, we added an additional twist to it. A good example of that will be the tacu-tacu de mariscos, our interpretation of a classic Peruvian dish, but made completely different with beurre blanc on it and different elements that we get from our “stash” in California.\u003c/p>\n\u003cp class=\"\" data-start=\"1122\" data-end=\"1480\">\u003cstrong data-start=\"1122\" data-end=\"1141\">Carlos Moreira:\u003c/strong> One of the most representative dishes in our cuisine is the ceviche, without a doubt. It’s a ritual. The Mochicas probably were the first humans to start fishing and marinate raw fish. We admire and appreciate more about the freshness of the fish itself and how the nuances of that fish are brought by combining with the spice and citrus.\u003c/p>\n\u003cp class=\"\" data-start=\"1482\" data-end=\"1821\">\u003cstrong data-start=\"1482\" data-end=\"1501\">Carlos Moreira:\u003c/strong> One of our desserts, bombitas de carretilla, it brings me a lot of memories from my childhood in every aspect. Similar to a beignet, but we stuff it with fermented sweet potato and dulce de leche. My favorite item on the menu is every single one of them. They’re like my kids. I might have a favorite. I won’t tell you.\u003c/p>\n\u003cp class=\"\" data-start=\"1823\" data-end=\"2112\">\u003cstrong data-start=\"1823\" data-end=\"1842\">Carlos Moreira:\u003c/strong> The name of the restaurant, Pucquio, is Quechua for “spring water,” and for us it’s a reflection of something pure and transparent, which is our mission to our community. Hello, hello. I really hope they feel touched, satisfied, happy, and raving about this restaurant.\u003c/p>\n\u003cp class=\"\" data-start=\"2114\" data-end=\"2129\">[music playing]\u003c/p>\n\u003cp class=\"\" data-start=\"2131\" data-end=\"2275\">\u003cstrong data-start=\"2131\" data-end=\"2150\">Leslie Sbrocco:\u003c/strong> So, Chris, talk about what’s unique about this space, right? A very intimate dining room and that open sort of kitchen feel.\u003c/p>\n\u003cp class=\"\" data-start=\"2277\" data-end=\"2403\">\u003cstrong data-start=\"2277\" data-end=\"2295\">Chris Carroll:\u003c/strong> For sure. One thing about Pucquio that I love is that the interior seats about 18 people. It is very small.\u003c/p>\n\u003cp class=\"\" data-start=\"2405\" data-end=\"2451\">\u003cstrong data-start=\"2405\" data-end=\"2424\">Carlos Moreira:\u003c/strong> You know where to find me.\u003c/p>\n\u003cp class=\"\" data-start=\"2453\" data-end=\"2581\">\u003cstrong data-start=\"2453\" data-end=\"2471\">Chris Carroll:\u003c/strong> And there are four seats at the pass where you can sit and watch the chef and the sous chef work their magic.\u003c/p>\n\u003cp class=\"\" data-start=\"2583\" data-end=\"2686\">\u003cstrong data-start=\"2583\" data-end=\"2602\">Leslie Sbrocco:\u003c/strong> So what do you get when you walk in that door and you start smelling all that food?\u003c/p>\n\u003cp class=\"\" data-start=\"2688\" data-end=\"3248\">\u003cstrong data-start=\"2688\" data-end=\"2706\">Chris Carroll:\u003c/strong> The first thing we have is the cebiche de clásico. This dish is made with a wonderfully flavored rockfish. It sits on a bed of greens with some red onions and Peruvian nuts that give every bite that you have just a little bit of crunch, a little bit of texture. They serve this dish with a relatively large spoon. But for me, because I think lifting the plate and drinking from it is a bit rude, I can at least scoop some of that citric juice and just sort of finish my ceviche with that, which is a great way to end that particular starter.\u003c/p>\n\u003cp class=\"\" data-start=\"3250\" data-end=\"3504\">\u003cstrong data-start=\"3250\" data-end=\"3269\">Manali Gokhale:\u003c/strong> We also started with the cebiche de pescado, and it was amazing. And I especially loved how the marinade is, as you said, very, very acidic. I felt the sweet potato really balanced that out and made it overall a really delicious dish.\u003c/p>\n\u003cp class=\"\" data-start=\"3506\" data-end=\"3556\">\u003cstrong data-start=\"3506\" data-end=\"3525\">Leslie Sbrocco:\u003c/strong> Did you use the big spoon too?\u003c/p>\n\u003cp class=\"\" data-start=\"3558\" data-end=\"3756\">\u003cstrong data-start=\"3558\" data-end=\"3577\">Manali Gokhale:\u003c/strong> I did use the big spoon to get the extra juice. And the Peruvian corn is so fun. I’ve never seen corn kernels that big before, but it really adds that extra bite and fun texture.\u003c/p>\n\u003cp class=\"\" data-start=\"3758\" data-end=\"3918\">\u003cstrong data-start=\"3758\" data-end=\"3779\">Liza Fiorentinos:\u003c/strong> So actually, I just want to jump in and talk about Kevin, who was actually our welcome wagon when we first got there. He is exceptional…\u003c/p>\n\u003cp class=\"\" data-start=\"3920\" data-end=\"3962\">\u003cstrong data-start=\"3920\" data-end=\"3930\">Kevin:\u003c/strong> This is coming from Susanville.\u003c/p>\n\u003cp class=\"\" data-start=\"3964\" data-end=\"4367\">\u003cstrong data-start=\"3964\" data-end=\"3985\">Liza Fiorentinos:\u003c/strong> …describing everything because it was one of my first times having Peruvian cuisine. So, my appetizer was the cebiche de truchae, which actually had a little bit of skin. It had fennel, yucca, and a little bit of caviar. And I loved there was a lot of acidity to it, but it was a combination of like the lemon and lime and some of the green leaves, which made it extremely tasty.\u003c/p>\n\u003cp class=\"\" data-start=\"4369\" data-end=\"4412\">\u003cstrong data-start=\"4369\" data-end=\"4388\">Leslie Sbrocco:\u003c/strong> What about you, Manali?\u003c/p>\n\u003cp class=\"\" data-start=\"4414\" data-end=\"4840\">\u003cstrong data-start=\"4414\" data-end=\"4433\">Manali Gokhale:\u003c/strong> We got two entrées, so one of them was the arroz de mariscos, which was a Peruvian take on paella. Delicious. It had Gulf prawns, squid, and rockfish in it. And the arroz, the rice had squid ink in it as well, so it was super creamy. It had that fun, you know, dark black color that you get with squid ink. Really incredible. And, again, it had that Peruvian corn in it that I’m just totally obsessed with.\u003c/p>\n\u003cp class=\"\" data-start=\"4842\" data-end=\"4929\">\u003cstrong data-start=\"4842\" data-end=\"4863\">Liza Fiorentinos:\u003c/strong> Kevin actually explained that there are 84 types of corn in Peru.\u003c/p>\n\u003cp class=\"\" data-start=\"4931\" data-end=\"4964\">\u003cstrong data-start=\"4931\" data-end=\"4950\">Manali Gokhale:\u003c/strong> That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"4966\" data-end=\"5007\">\u003cstrong data-start=\"4966\" data-end=\"4987\">Liza Fiorentinos:\u003c/strong> Yeah. That’s a lot.\u003c/p>\n\u003cp class=\"\" data-start=\"5009\" data-end=\"5482\">\u003cstrong data-start=\"5009\" data-end=\"5028\">Manali Gokhale:\u003c/strong> Our second one, we got the tacu-tacu de mariscos, which was more of a rice and beans dish. They sound very similar, both like rice with different types of seafood, but very different in terms of the flavor. The rice and beans were cooked so perfectly. The beans were really tender. And it came with this beurre vert, which was this very herbaceous green sauce that was also very creamy and went great with the very fresh seafood that was served with it.\u003c/p>\n\u003cp class=\"\" data-start=\"5484\" data-end=\"5747\">\u003cstrong data-start=\"5484\" data-end=\"5505\">Liza Fiorentinos:\u003c/strong> So, we also had the chupe de camarones, which is — it’s like a cross between like a shrimp bisque and a shrimp chowder, and it comes with like a poached egg. It comes with some rice, and it’s a complex taste. It’s delicious. Don’t miss that.\u003c/p>\n\u003cp class=\"\" data-start=\"5749\" data-end=\"5808\">\u003cstrong data-start=\"5749\" data-end=\"5768\">Leslie Sbrocco:\u003c/strong> Alright. From the ceviche, what’s next?\u003c/p>\n\u003cp class=\"\" data-start=\"5810\" data-end=\"6207\">\u003cstrong data-start=\"5810\" data-end=\"5828\">Chris Carroll:\u003c/strong> It is definitely a meat-centric, protein-centric restaurant. And so the lomo saltado is a marinated steak served with steak fries, white rice, some marinated tomatoes and onions, and if you wish, you can get a fried egg on top of the rice, so you can have all these various flavors in each bite that you have of the lomo saltado. And then you realize, “Holy cow, it’s all gone.”\u003c/p>\n\u003cp class=\"\" data-start=\"6209\" data-end=\"6264\">\u003cstrong data-start=\"6209\" data-end=\"6228\">Leslie Sbrocco:\u003c/strong> This isn’t just steak and potatoes.\u003c/p>\n\u003cp class=\"\" data-start=\"6266\" data-end=\"6300\">\u003cstrong data-start=\"6266\" data-end=\"6284\">Chris Carroll:\u003c/strong> Absolutely not.\u003c/p>\n\u003cp class=\"\" data-start=\"6302\" data-end=\"6351\">\u003cstrong data-start=\"6302\" data-end=\"6321\">Leslie Sbrocco:\u003c/strong> Any other main dishes to try?\u003c/p>\n\u003cp class=\"\" data-start=\"6353\" data-end=\"6862\">\u003cstrong data-start=\"6353\" data-end=\"6371\">Chris Carroll:\u003c/strong> Yes, the adobo de chancho is a pork dish that when you are served this dish, Kevin will bring you your silverware, which is a fork and a spoon. Rarely, if ever, have I gone to a restaurant where there is no knife, because the pork is so soft and tender that you use the spoon with the fork to break it apart, and then it’s paired with these braised beans, small pieces of pork belly, and red onions that create this multi-textural bite. And it’s melt-in-your-mouth pork, an incredible dish.\u003c/p>\n\u003cp class=\"\" data-start=\"6864\" data-end=\"6891\">\u003cstrong data-start=\"6864\" data-end=\"6883\">Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp class=\"\" data-start=\"6893\" data-end=\"7197\">\u003cstrong data-start=\"6893\" data-end=\"6911\">Chris Carroll:\u003c/strong> They have a beverage called the maracuya, which is a passion fruit drink. And that to me is a sipping drink that you can enjoy throughout the entire meal. I say that as someone who often gets two with every dining experience, but it’s fantastically sweet and rich as a beverage can be.\u003c/p>\n\u003cp class=\"\" data-start=\"7199\" data-end=\"7391\">\u003cstrong data-start=\"7199\" data-end=\"7218\">Manali Gokhale:\u003c/strong> Yeah, I had the spritz del dia, which I guess was kind of an aperitivo of the day. Delicious. Had a nice flavor. It was very light, refreshing, and went well with the meal.\u003c/p>\n\u003cp class=\"\" data-start=\"7393\" data-end=\"7693\">\u003cstrong data-start=\"7393\" data-end=\"7414\">Liza Fiorentinos:\u003c/strong> So, we wanted to have a Chardonnay, which Kevin said they don’t carry, and he made a recommendation, and it was such an amazing recommendation. I want to say it’s called the Rebolledo. I’m not sure about the pronunciation. We ended up having two bottles. That’s how good it was.\u003c/p>\n\u003cp class=\"\" data-start=\"7695\" data-end=\"7745\">\u003cstrong data-start=\"7695\" data-end=\"7713\">Chris Carroll:\u003c/strong> That’s awesome. That’s awesome.\u003c/p>\n\u003cp class=\"\" data-start=\"7747\" data-end=\"7843\">\u003cstrong data-start=\"7747\" data-end=\"7766\">Leslie Sbrocco:\u003c/strong> Can’t remember the name after the first bottle. Alright. Desserts. Desserts.\u003c/p>\n\u003cp class=\"\" data-start=\"7845\" data-end=\"8148\">\u003cstrong data-start=\"7845\" data-end=\"7864\">Manali Gokhale:\u003c/strong> We got the bombitas, which were these little doughnut holes. They were so fresh. Super hot. They were filled with dulce de leche and then came with a pisco crème anglaise, which was great because it had just a little bit of sour to kind of cut through the sweetness of the doughnuts.\u003c/p>\n\u003cp class=\"\" data-start=\"8150\" data-end=\"8205\">\u003cstrong data-start=\"8150\" data-end=\"8169\">Leslie Sbrocco:\u003c/strong> It sounds like a must-have dessert.\u003c/p>\n\u003cp class=\"\" data-start=\"8207\" data-end=\"8233\">\u003cstrong data-start=\"8207\" data-end=\"8228\">Liza Fiorentinos:\u003c/strong> Yes.\u003c/p>\n\u003cp class=\"\" data-start=\"8235\" data-end=\"8267\">\u003cstrong data-start=\"8235\" data-end=\"8254\">Leslie Sbrocco:\u003c/strong> Any dessert?\u003c/p>\n\u003cp class=\"\" data-start=\"8269\" data-end=\"8362\">\u003cstrong data-start=\"8269\" data-end=\"8290\">Liza Fiorentinos:\u003c/strong> That was my must-have dessert as well. Like, the four of us split that.\u003c/p>\n\u003cp class=\"\" data-start=\"8364\" data-end=\"8411\">\u003cstrong data-start=\"8364\" data-end=\"8383\">Leslie Sbrocco:\u003c/strong> So would you go back again?\u003c/p>\n\u003cp class=\"\" data-start=\"8413\" data-end=\"8446\">\u003cstrong data-start=\"8413\" data-end=\"8434\">Liza Fiorentinos:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8448\" data-end=\"8685\">\u003cstrong data-start=\"8448\" data-end=\"8467\">Manali Gokhale:\u003c/strong> Yeah. I totally agree with you. It was an interesting experience where it felt like a very upscale experience. But at the same time, I felt like I was in someone’s home. It was — It’s hard to balance those two things.\u003c/p>\n\u003cp class=\"\" data-start=\"8687\" data-end=\"8731\">\u003cstrong data-start=\"8687\" data-end=\"8706\">Leslie Sbrocco:\u003c/strong> Quite a passion project.\u003c/p>\n\u003cp class=\"\" data-start=\"8733\" data-end=\"8763\">\u003cstrong data-start=\"8733\" data-end=\"8751\">Chris Carroll:\u003c/strong> Absolutely.\u003c/p>\n\u003cp class=\"\" data-start=\"8765\" data-end=\"8952\">\u003cstrong data-start=\"8765\" data-end=\"8784\">Leslie Sbrocco:\u003c/strong> Alright. If you would like to try Pucquio, it’s located on College Avenue in Oakland’s Rockridge neighborhood. The average tab per person without drinks is around $45.\u003c/p>\n\u003cp class=\"\" data-start=\"8954\" data-end=\"9090\">\u003cstrong data-start=\"8954\" data-end=\"8973\">Leslie Sbrocco:\u003c/strong> 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 class=\"\" data-start=\"9092\" data-end=\"9604\">\u003cstrong data-start=\"9092\" data-end=\"9111\">Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — \u003cstrong data-start=\"9166\" data-end=\"9184\">Manali Gokhale\u003c/strong>, lover of the hot buttermilk biscuits at Kahnfections in San Francisco, \u003cstrong data-start=\"9257\" data-end=\"9277\">Liza Fiorentinos\u003c/strong>, who savors every drop of bean stew at Twelvemonth in Burlingame, and \u003cstrong data-start=\"9348\" data-end=\"9365\">Chris Carroll\u003c/strong>, who adores the adobo de chancho at Pucquio in Oakland. Join us next time when three more guests will recommend their favorite spots right here on \u003cem data-start=\"9513\" data-end=\"9539\">Check, Please! Bay Area.\u003c/em> I’m \u003cstrong data-start=\"9544\" data-end=\"9562\">Leslie Sbrocco\u003c/strong>, and I’ll see you then. Cheers, everyone.\u003c/p>\n\u003cp class=\"\" data-start=\"9606\" data-end=\"9622\">\u003cstrong data-start=\"9606\" data-end=\"9614\">All:\u003c/strong> Cheers.\u003c/p>\n\u003cp class=\"\" data-start=\"9624\" data-end=\"9885\">\u003cstrong data-start=\"9624\" data-end=\"9633\">Judy Khan:\u003c/strong> We just really enjoy doing whatever we can to make people happy. We usually have at least two cakes in the pastry case, mini cupcakes, mini tarts, the typical cookies and brownies, and things like that. I really enjoy watching people enjoy their food.\u003c/p>\n\u003cp class=\"\" data-start=\"9887\" data-end=\"9923\">\u003cstrong data-start=\"9887\" data-end=\"9897\">Woman:\u003c/strong> This sandwich is so good.\u003c/p>\n\u003cp class=\"\" data-start=\"9925\" data-end=\"9962\">\u003cstrong data-start=\"9925\" data-end=\"9934\">Judy Khan:\u003c/strong> That’s what does it for me.\u003c/p>\n\u003cp class=\"\" data-start=\"9964\" data-end=\"10004\">\u003cstrong data-start=\"9964\" data-end=\"9972\">Man:\u003c/strong> Do the whole thing in one bite.\u003c/p>\n\u003cp class=\"\" data-start=\"10006\" data-end=\"10053\">\u003cstrong data-start=\"10006\" data-end=\"10017\">Man #2:\u003c/strong> One bite’s a little much, actually.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
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"meta": {
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},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"order": 15
},
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
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"officialWebsiteLink": "http://latinousa.org/",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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},
"morning-edition": {
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
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"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
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},
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
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"officialWebsiteLink": "/perspectives/",
"meta": {
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"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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