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Check, Please! Bay Area
Check, Please! Bay Area
KQED's award-winning restaurant review series Check, Please! Bay Area launched in 2005 with a simple premise: to welcome local diners — not professional restaurant critics — to share their favorite Bay Area restaurants. Each week, host Leslie Sbrocco joins three local diners who recommend their can't-miss dining destinations. After anonymously trying each other’s restaurant picks, the guests come on the show to champion, celebrate and even critique their experiences with humor, enthusiasm, and authentic conversation.

Newest EpisodesNewest Episodes

Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District

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Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro

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Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter

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Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!

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Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine

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Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant

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Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona

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Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang

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Check, Please! Bay Area Is Back in November With a Fresh Menu of New Episodes!

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Meet Our Host

Leslie Sbrocco
Leslie Sbrocco

Host of Check, Please! Bay Area

Award-­winning author, speaker, consultant and television host Leslie Sbrocco is known for her entertaining approach to wine and food. Voted one of the Top 100 most influential people in the American wine business, Sbrocco engages audiences both on screen and on stage with her humor and affability. As host of Check, Please! Bay Area, Sbrocco has won a coveted James Beard award, three Taste Awards and multiple Emmy awards. She is a regular guest on NBC’s Today Show and appears frequently on national television outlets. Her work has appeared in O, the Oprah magazine, Coastal Living, Woman’s Day, Health, Good Housekeeping, and Glamour, among others.

Be Our Guest

Have a go-to local eatery in the Bay Area? We’re looking for charismatic Bay Area residents to share their recommendations for the most delectable dining experiences out there, and we want to hear from you!

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Check, Please! Bay Area Team

Lori Halloran

Series Producer

For her work in arts and current affairs programming for KQED, Check, Please! Bay Area Series Producer Lori Halloran has garnered five Regional Emmys and multiple awards from the Society of Professional Journalists, the NorCal RTNDA, the San Francisco Peninsula Press Club and the Los Angeles Press Club. At KVIE in Sacramento, she produced the national adventure program Off Limits, where she flew in the Goodyear Blimp, got towed out to sea on the Navy’s FLIP ship and spent a long, cold night checking bear traps in Yosemite. Originally from Canada, she’s partial to poutine, butter tarts and salt n’ vinegar chips.
Cecilia Phillips

Coordinating Producer and Reporter

Check, Please! Bay Area Coordinating Producer and On-Camera Reporter Cecilia Phillips began her career at KQED as an intern for Check, Please! before becoming a Digital Video Producer for KQED Food. She has been a part of the Bay Area food scene in many roles, including working under several celebrity chefs and serving as a food tour guide for many years in San Francisco. As part of her special series "Cecilia Tries It," she scours the Bay Area in search of off-the-beaten-path spots for exciting, culturally diverse, culinary experiences that fans can’t miss. Recommend your favorite hidden-gem food spots to her on Instagram @ccroundthetown.
Candice Yung

Associate Producer

In her role as Check, Please! Bay Area’s Associate Producer, Candice Yung wrangles interview subjects at unusual food locales, provides extensive research and writing support, contributes to on-site production and more. A Bay Area native, Candice recently graduated from the University of San Francisco, where she studied performing arts and social justice. For the past few years, she has worked in the Bay Area food scene preparing different sweet treats, ranging from boba milk tea to chiffon mousse cakes.
Josh Decolongon

Audience Engagement Producer

Josh Decolongon is the Audience Engagement Producer for KQED Food and Check, Please! Bay Area as well as the host and producer of No Crumbs, KQED's first vertical video Food series. The co-founder of Endless West, a San Francisco based startup that creates alcoholic libations molecule by molecule, Josh has spent a decade in the food and wine industry. He has previously appeared in The Wall Street Journal and Vice News; he has also been featured in SFGate and Thrillist for his wine videos and infographics, which are popular on Instagram. You can regularly find him documenting San Francisco’s Castro Community Benefit District as their social media coordinator. Originally hailing from Canada’s west coast, Josh enjoys experimenting with flavors for a new cocktail or finding the next exciting wine pairing.
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Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District", "publishDate": 1740108310, "format": "video", "headTitle": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, 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\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1740105882, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 9, "wordCount": 5798 }, "headData": { "title": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District | KQED", "description": "Bay Area foodies review vibrant Laotian fare in Alameda, quirky Italian American food in San Francisco and elegant shared plates in Oakland.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review vibrant Laotian fare in Alameda, quirky Italian American food in San Francisco and elegant shared plates in Oakland.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: Bhan Mae Vane, Emmy’s Spaghetti Shack, District", "datePublished": "2025-02-20T19:25:10-08:00", "dateModified": "2025-02-20T18:44:42-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=X1BWhU2EgQo", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23377/check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 15, airs Thursday, February 20, 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\">This week’s culinary adventure begins at \u003cstrong>Bhan Mae Vane\u003c/strong> in Alameda, a vibrant eatery specializing in bold, aromatic Laotian cuisine. Highlights include tangy, refreshing papaya salad, spicy and savory pad kee mao noodles, and perfectly crisped pork belly. Next, \u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> in San Francisco’s Mission District combines a quirky, eclectic vibe with satisfying Italian-American comfort food. Guests enjoy their hearty five-layer Cadillac lasagna, spaghetti and meatballs, and their juicy, flavorful steak dinners served with red peppercorn jus and pesto spaghetti. Lastly, \u003cstrong>District\u003c/strong> in downtown Oakland brings an elegant yet approachable dining experience, offering expertly crafted shareable plates designed to pair with an artfully curated selection of wines and cocktails. From classic Margherita pizza and crispy arancini romano to tender lamb meatballs and elote topped with roasted chili crema and cotija cheese, District’s menu thrills both wine enthusiasts and food lovers alike.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23378\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23378\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Guests_03.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Richard Hsu, Tonya Thomas and Jeff Hunt from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.bhanmaevane.com/\">\u003cstrong>Bhan Mae Vane\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://sfspaghettishack.com/\">\u003cstrong>Emmy’s Spaghetti Shack\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://districtoak.com/\">\u003cstrong>District\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23379\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png\" alt=\"\" width=\"800\" height=\"1067\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-800x1067.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1020x1360.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-160x213.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-768x1024.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1152x1536.png 1152w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1536x2048.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1915_Wines-1920x2560.png 1920w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.cuvaison.com/wines/release/2023-estate-sauvignon-blanc-2023\">\u003cspan style=\"color: #339966\">\u003cb>Cuvaison 2022 Sauvignon Blanc\u003c/b>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, Los Carneros, California $28\u003c/em>\u003cbr>\nAs one of Napa Valley’s classic family producers, Cuvaison was founded in 1969 and has become not only a wine country destination but also a creator of benchmark wines. They are well known for elegant pinot noir and chardonnay. My pick for their superstar sipper, however, is sauvignon blanc. Made in a crisp, zesty style overflowing with lip-smacking citrus notes, this white has aromatic complexity from a touch of the grape semillon blended with the sauvignon blanc. A perfect complement to grilled fish dishes, feta-topped chicken and quinoa, and brunch casseroles. Stock up for year-round enjoyment.\u003c/p>\n\u003cp>\u003ca href=\"https://www.vineyardbrands.com/wine.aspx?pid=159&cid=49446&wid=1625\">\u003cspan style=\"color: #339966\">\u003cstrong>Serena 2023 “MODE 0,0” Sauvignon Blanc\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Chile $15\u003c/em>\u003cbr>\nIf you’re looking for a nonalcoholic white that still captures the freshness and character of sauvignon blanc, look no further than this impressive bottling from Miguel Torres in Chile. Finding delicious wine without alcohol can be a challenge. This is one of the first examples I heartily recommend. Light lemon-lime aromas are followed by a bright mouthful of flavor. Enjoy with chips and salsa on a sunny day.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"321\" data-end=\"386\">\u003cstrong data-start=\"321\" data-end=\"340\">Leslie Sbrocco:\u003c/strong> Bold Laotian and Thai flavors in Alameda…\u003c/p>\n\u003cp data-start=\"388\" data-end=\"439\">\u003cstrong data-start=\"388\" data-end=\"402\">Jeff Hunt:\u003c/strong> Hands on. I like to touch my food.\u003c/p>\n\u003cp data-start=\"441\" data-end=\"485\">\u003cstrong data-start=\"441\" data-end=\"459\">Michael Irish:\u003c/strong> Cheers, cheers, cheers.\u003c/p>\n\u003cp data-start=\"487\" data-end=\"553\">\u003cstrong data-start=\"487\" data-end=\"506\">Leslie Sbrocco:\u003c/strong> …a quirky Italian spot in San Francisco…\u003c/p>\n\u003cp data-start=\"555\" data-end=\"623\">\u003cstrong data-start=\"555\" data-end=\"572\">Tonya Thomas:\u003c/strong> I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"625\" data-end=\"697\">\u003cstrong data-start=\"625\" data-end=\"644\">Leslie Sbrocco:\u003c/strong> …and a hip wine and whiskey lounge in Oakland…\u003c/p>\n\u003cp data-start=\"699\" data-end=\"756\">\u003cstrong data-start=\"699\" data-end=\"715\">Richard Hsu:\u003c/strong> Trust me, that dish did not last long.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"823\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> …just ahead on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"847\">\u003cstrong data-start=\"825\" data-end=\"841\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"849\" data-end=\"879\">\u003cstrong data-start=\"849\" data-end=\"868\">Leslie Sbrocco:\u003c/strong> Tell us.\u003c/p>\n\u003cp data-start=\"881\" data-end=\"898\">[music playing]\u003c/p>\n\u003cp data-start=\"900\" data-end=\"1426\">\u003cstrong data-start=\"900\" data-end=\"919\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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>Check, Please!\u003c/em> table today are retired lawyer and podcaster \u003cstrong data-start=\"1286\" data-end=\"1301\">Richard Hsu\u003c/strong>, podcaster and editor \u003cstrong data-start=\"1324\" data-end=\"1337\">Jeff Hunt\u003c/strong>, and senior analyst \u003cstrong data-start=\"1358\" data-end=\"1374\">Tonya Thomas\u003c/strong>. Well, welcome, everyone. Are you ready to party?\u003c/p>\n\u003cp data-start=\"1428\" data-end=\"1443\">\u003cstrong data-start=\"1428\" data-end=\"1436\">All:\u003c/strong> Yes!\u003c/p>\n\u003cp data-start=\"1445\" data-end=\"1699\">\u003cstrong data-start=\"1445\" data-end=\"1464\">Leslie Sbrocco:\u003c/strong> Richard’s up first with his favorite date-night spot. It’s a casual little eatery founded by two sisters, bringing their own modern twist to traditional Thai and Laotian dishes. Nestled in the heart of Alameda, it’s Bhan Mae Vane.\u003c/p>\n\u003cp data-start=\"1701\" data-end=\"1732\">\u003cstrong data-start=\"1701\" data-end=\"1715\">Thip Tran:\u003c/strong> Welcome, guys.\u003c/p>\n\u003cp data-start=\"1734\" data-end=\"1841\">\u003cstrong data-start=\"1734\" data-end=\"1748\">Bebe Lach:\u003c/strong> Bhan Mae Vane is a Lao and Thai restaurant in the heart of Alameda, family-run business.\u003c/p>\n\u003cp data-start=\"1843\" data-end=\"1986\">\u003cstrong data-start=\"1843\" data-end=\"1857\">Thip Tran:\u003c/strong> When we created this business, we created it in honor of our mom. My family came from Vientiane, which is the capital of Laos.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2327\">\u003cstrong data-start=\"1988\" data-end=\"2002\">Bebe Lach:\u003c/strong> Growing up, my mom ran a family restaurant. But back in those days, it was Thai food. It wasn’t Laotian food. My mom was afraid to really bring that out because nobody knew anything about Laos. Lao food, some ingredients are pungent, like anchovy sauce and shrimp paste sauce, so it adds a little bit more depth of flavor.\u003c/p>\n\u003cp data-start=\"2329\" data-end=\"3041\">\u003cstrong data-start=\"2329\" data-end=\"2343\">Bebe Lach:\u003c/strong> Nam Khao is our crispy rice ball salad that is a traditional Laotian dish, but it’s my mom’s twist to things—like add a little bit of this to give it more flavor here—because people don’t do that. So we’ve learned those little tips and tricks from her. My favorite item on the menu is the sakoo. Sakoo is savory tapioca balls. It’s ground pork with fresh shallots, onions, garlic, peanuts, wrapped with tapioca dough. Back in the day before we opened our restaurant, you’d get lucky if you’d get it from a little old lady selling it at the temple. It’s just a dish that you just can’t find anywhere. You wrap it all up in a bite-size and just pop it in, and it’s like, the best thing ever.\u003c/p>\n\u003cp data-start=\"3043\" data-end=\"3146\">\u003cstrong data-start=\"3043\" data-end=\"3057\">Thip Tran:\u003c/strong> People are actually coming in and ordering the Thai food and exploring the Lao food…\u003c/p>\n\u003cp data-start=\"3148\" data-end=\"3170\">\u003cstrong data-start=\"3148\" data-end=\"3162\">Bebe Lach:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3172\" data-end=\"3211\">\u003cstrong data-start=\"3172\" data-end=\"3186\">Thip Tran:\u003c/strong> …and also loving it.\u003c/p>\n\u003cp data-start=\"3213\" data-end=\"3578\">\u003cstrong data-start=\"3213\" data-end=\"3227\">Bebe Lach:\u003c/strong> If my mom was here and she could see what we’ve done with this restaurant in honor of her, I think she would be proud. My mom did get a chance to try my food, and one of the last things that she asked for before she passed away was, um… [voice breaking] my Pad Thai. She loved my food. And if she were to be looking down, she’d be very proud.\u003c/p>\n\u003cp data-start=\"3580\" data-end=\"3607\">\u003cstrong data-start=\"3580\" data-end=\"3588\">All:\u003c/strong> Bhan Mae Vane!\u003c/p>\n\u003cp data-start=\"3609\" data-end=\"3621\">[cheering]\u003c/p>\n\u003cp data-start=\"3623\" data-end=\"3742\">\u003cstrong data-start=\"3623\" data-end=\"3642\">Leslie Sbrocco:\u003c/strong> All right, Richard, you live in San Francisco, but you make that trek to Alameda. Is it worth it?\u003c/p>\n\u003cp data-start=\"3744\" data-end=\"4016\">\u003cstrong data-start=\"3744\" data-end=\"3760\">Richard Hsu:\u003c/strong> It’s totally worth it for Bhan Mae Vane. My girlfriend grew up in Alameda. She discovered this restaurant. It’s very family-friendly. You can have large groups of people there. It’s bright and airy, it’s modern. It’s really a fun place to have dinner.\u003c/p>\n\u003cp data-start=\"4018\" data-end=\"4067\">\u003cstrong data-start=\"4018\" data-end=\"4037\">Leslie Sbrocco:\u003c/strong> And what do you start with?\u003c/p>\n\u003cp data-start=\"4069\" data-end=\"4444\">\u003cstrong data-start=\"4069\" data-end=\"4085\">Richard Hsu:\u003c/strong> So we always start with the sakoo, which is this amazing dish that’s served in a bamboo platter. And actually, eating it is kind of like a project. You take the tapioca ball, you put the mint leaf on top, you wrap it in lettuce, and then you eat it like a little burrito, maybe. And then you just get this wonderful sensation of chewiness and crispiness.\u003c/p>\n\u003cp data-start=\"4446\" data-end=\"4538\">\u003cstrong data-start=\"4446\" data-end=\"4465\">Leslie Sbrocco:\u003c/strong> It’s one of those dishes we call “you can play with your food,” right?\u003c/p>\n\u003cp data-start=\"4540\" data-end=\"4567\">\u003cstrong data-start=\"4540\" data-end=\"4556\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"4569\" data-end=\"4614\">\u003cstrong data-start=\"4569\" data-end=\"4588\">Leslie Sbrocco:\u003c/strong> Did you have that dish?\u003c/p>\n\u003cp data-start=\"4616\" data-end=\"4765\">\u003cstrong data-start=\"4616\" data-end=\"4630\">Jeff Hunt:\u003c/strong> I did. Hands on. I like to touch my food. And there’s no manual, so you’re just kind of making it up as you go. It was just perfect.\u003c/p>\n\u003cp data-start=\"4767\" data-end=\"5177\">\u003cstrong data-start=\"4767\" data-end=\"4784\">Tonya Thomas:\u003c/strong> I ended up getting the pineapple khao pad. It was a beautiful dish. It had raisins. It had pineapple. Oh, and I can’t forget the cashews. That was just delicious and made everything come together very, very well. Then we ordered the garlic noodles. The noodles were buttery, which was absolutely delicious. It wasn’t overly garlicky. Very creamy. They came out hot. It was just perfect.\u003c/p>\n\u003cp data-start=\"5179\" data-end=\"5221\">\u003cstrong data-start=\"5179\" data-end=\"5195\">Richard Hsu:\u003c/strong> It’s good to hear that.\u003c/p>\n\u003cp data-start=\"5223\" data-end=\"5277\">\u003cstrong data-start=\"5223\" data-end=\"5242\">Leslie Sbrocco:\u003c/strong> All right. What about you, Jeff?\u003c/p>\n\u003cp data-start=\"5279\" data-end=\"5524\">\u003cstrong data-start=\"5279\" data-end=\"5293\">Jeff Hunt:\u003c/strong> Fried tofu. Yum! With the Thai-style peanut sauce. I will never kick fried anything—especially tofu—out of bed. And it was delicious. I don’t know if it had to do with the way they cut it in triangles, but the fry was perfect.\u003c/p>\n\u003cp data-start=\"5526\" data-end=\"5592\">\u003cstrong data-start=\"5526\" data-end=\"5545\">Leslie Sbrocco:\u003c/strong> Because triangles maybe give more fry sides?\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5680\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> On the outsides. And the inside stayed soft and delicious and creamy.\u003c/p>\n\u003cp data-start=\"5682\" data-end=\"5753\">\u003cstrong data-start=\"5682\" data-end=\"5698\">Richard Hsu:\u003c/strong> Did you notice how generous the portions were there?\u003c/p>\n\u003cp data-start=\"5755\" data-end=\"5783\">\u003cstrong data-start=\"5755\" data-end=\"5769\">Jeff Hunt:\u003c/strong> Yes, I did.\u003c/p>\n\u003cp data-start=\"5785\" data-end=\"5904\">\u003cstrong data-start=\"5785\" data-end=\"5801\">Richard Hsu:\u003c/strong> That’s one thing—you really get good bang for your buck at this restaurant. There’s often leftovers.\u003c/p>\n\u003cp data-start=\"5906\" data-end=\"5932\">\u003cstrong data-start=\"5906\" data-end=\"5920\">Jeff Hunt:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"5934\" data-end=\"5965\">\u003cstrong data-start=\"5934\" data-end=\"5951\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5967\" data-end=\"6620\">\u003cstrong data-start=\"5967\" data-end=\"5983\">Richard Hsu:\u003c/strong> The main dish that we like that’s really excellent is their papaya salad, which is hand-shredded papaya. They make two styles. There’s a Thai style and a Laotian style. Now, the Thai style a lot of people have had—that’s just with standard fish sauce. But the Laotian style has a shrimp paste, so it makes it a little bit more seafoody. And Laotian food can be extremely spicy, so you have to specify which level of spiciness you want. It’s served with crunchy pork rinds, some soft noodles, as well as some cabbage, so it’s just an interesting experience. I’ve never been to Thailand or Laos, but it just makes me want to go there.\u003c/p>\n\u003cp data-start=\"6622\" data-end=\"6837\">\u003cstrong data-start=\"6622\" data-end=\"6641\">Leslie Sbrocco:\u003c/strong> Well, they’re right next to each other, right? So the cuisines are very, very similar. But as you said, just those minor differences make quite a difference in what you’re getting on the plate.\u003c/p>\n\u003cp data-start=\"6839\" data-end=\"6866\">\u003cstrong data-start=\"6839\" data-end=\"6855\">Richard Hsu:\u003c/strong> Totally.\u003c/p>\n\u003cp data-start=\"6868\" data-end=\"6901\">\u003cstrong data-start=\"6868\" data-end=\"6887\">Leslie Sbrocco:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"75\" data-end=\"286\">\u003cstrong data-start=\"75\" data-end=\"89\">Jeff Hunt:\u003c/strong> I actually visited Laos, and one of the things I loved the most was the food. And larb, in Thai, is one of my favorite Thai dishes. At this place, I believe it’s the same thing, called laab.\u003c/p>\n\u003cp data-start=\"288\" data-end=\"334\">\u003cstrong data-start=\"288\" data-end=\"299\">Server:\u003c/strong> I have Laab Seen for you guys.\u003c/p>\n\u003cp data-start=\"336\" data-end=\"504\">\u003cstrong data-start=\"336\" data-end=\"350\">Jeff Hunt:\u003c/strong> And I was asked about the spice, and I said medium. I’m adventurous. And it was a little more than what I would call medium. I’ll just put it that way.\u003c/p>\n\u003cp data-start=\"506\" data-end=\"550\">\u003cstrong data-start=\"506\" data-end=\"522\">Richard Hsu:\u003c/strong> It was probably a killer.\u003c/p>\n\u003cp data-start=\"552\" data-end=\"738\">\u003cstrong data-start=\"552\" data-end=\"566\">Jeff Hunt:\u003c/strong> [laughs] Yeah, right, right. But it was delicious all the same. It’s minced chicken meat and then herbs and peppers, and it’s so flavorful and just a really good dish.\u003c/p>\n\u003cp data-start=\"740\" data-end=\"792\">\u003cstrong data-start=\"740\" data-end=\"759\">Leslie Sbrocco:\u003c/strong> Any other dishes that you had?\u003c/p>\n\u003cp data-start=\"794\" data-end=\"1126\">\u003cstrong data-start=\"794\" data-end=\"811\">Tonya Thomas:\u003c/strong> I did. I tried the red curry, and the protein that we used was the chicken. It came in this beautiful dish. It had lots of vegetables—bell peppers, radish. It had a whole lot of different vegetables in there that just merged very nicely together. The only thing, I just wish they had a little bit more chicken.\u003c/p>\n\u003cp data-start=\"1128\" data-end=\"1158\">\u003cstrong data-start=\"1128\" data-end=\"1144\">Richard Hsu:\u003c/strong> Okay, okay.\u003c/p>\n\u003cp data-start=\"1160\" data-end=\"1257\">\u003cstrong data-start=\"1160\" data-end=\"1177\">Tonya Thomas:\u003c/strong> And the sauce was a little spicy, but the dish itself was delicious, so yeah.\u003c/p>\n\u003cp data-start=\"1259\" data-end=\"1286\">\u003cstrong data-start=\"1259\" data-end=\"1278\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1393\">\u003cstrong data-start=\"1288\" data-end=\"1302\">Jeff Hunt:\u003c/strong> I don’t want to leave this restaurant discussion without talking about the pork belly.\u003c/p>\n\u003cp data-start=\"1395\" data-end=\"1417\">\u003cstrong data-start=\"1395\" data-end=\"1411\">Richard Hsu:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"1419\" data-end=\"1487\">\u003cstrong data-start=\"1419\" data-end=\"1438\">Leslie Sbrocco:\u003c/strong> Tell us. Tell us. ‘Cause I’m a pork belly fan.\u003c/p>\n\u003cp data-start=\"1489\" data-end=\"1662\">\u003cstrong data-start=\"1489\" data-end=\"1503\">Jeff Hunt:\u003c/strong> Good morning, good afternoon, and good night. I mean, I also won’t kick any pork belly out of bed, but what I really loved is that the crispiness was crisp.\u003c/p>\n\u003cp data-start=\"1664\" data-end=\"1688\">\u003cstrong data-start=\"1664\" data-end=\"1680\">Richard Hsu:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1690\" data-end=\"1812\">\u003cstrong data-start=\"1690\" data-end=\"1704\">Jeff Hunt:\u003c/strong> And the belly was soft. So you had that texture experience in your mouth, and the flavors—oh my goodness.\u003c/p>\n\u003cp data-start=\"1814\" data-end=\"1837\">\u003cstrong data-start=\"1814\" data-end=\"1830\">Richard Hsu:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1839\" data-end=\"1882\">\u003cstrong data-start=\"1839\" data-end=\"1853\">Jeff Hunt:\u003c/strong> It’s just so, so, so good.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"2001\">\u003cstrong data-start=\"1884\" data-end=\"1900\">Richard Hsu:\u003c/strong> So one of the drinks that I don’t know if you guys got to try is called the Thai iced green tea.\u003c/p>\n\u003cp data-start=\"2003\" data-end=\"2032\">\u003cstrong data-start=\"2003\" data-end=\"2017\">Jeff Hunt:\u003c/strong> Oh, wow. No.\u003c/p>\n\u003cp data-start=\"2034\" data-end=\"2297\">\u003cstrong data-start=\"2034\" data-end=\"2050\">Richard Hsu:\u003c/strong> Which is not like a regular Thai iced tea. This is actually a green-colored drink with maybe a little bit of matcha in it. And it was layered so that the milk was on top and the green part was on the bottom, but it was very floral and fragrant.\u003c/p>\n\u003cp data-start=\"2299\" data-end=\"2349\">\u003cstrong data-start=\"2299\" data-end=\"2318\">Leslie Sbrocco:\u003c/strong> And did you get any dessert?\u003c/p>\n\u003cp data-start=\"2351\" data-end=\"2404\">\u003cstrong data-start=\"2351\" data-end=\"2367\">Richard Hsu:\u003c/strong> They only have two desserts there.\u003c/p>\n\u003cp data-start=\"2406\" data-end=\"2423\">\u003cstrong data-start=\"2406\" data-end=\"2416\">Woman:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"2425\" data-end=\"2478\">\u003cstrong data-start=\"2425\" data-end=\"2441\">Richard Hsu:\u003c/strong> One is a sticky rice mango dish.\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2505\">\u003cstrong data-start=\"2480\" data-end=\"2494\">Jeff Hunt:\u003c/strong> Oh, yum.\u003c/p>\n\u003cp data-start=\"2507\" data-end=\"2971\">\u003cstrong data-start=\"2507\" data-end=\"2523\">Richard Hsu:\u003c/strong> And one is an egg custard purple rice dish. And they’re both served with this coconut creamy sauce, which makes it kind of a little savory and kind of a little bit sweet, and in both cases, you have the contrast of the rice, which is warm, and then you’ve got the cold mango, and then you have the warm purple rice with kind of a cold egg custard. So it just makes a beautiful kind of a soft dessert. But it really kind of rounds out the meal.\u003c/p>\n\u003cp data-start=\"2973\" data-end=\"3033\">\u003cstrong data-start=\"2973\" data-end=\"2992\">Leslie Sbrocco:\u003c/strong> Definitely cleanses your palate after.\u003c/p>\n\u003cp data-start=\"3035\" data-end=\"3111\">\u003cstrong data-start=\"3035\" data-end=\"3051\">Richard Hsu:\u003c/strong> It cleanses your palate. It’s just kind of perfect, nice.\u003c/p>\n\u003cp data-start=\"3113\" data-end=\"3175\">\u003cstrong data-start=\"3113\" data-end=\"3127\">Jeff Hunt:\u003c/strong> It’s like a goodbye kiss from the restaurant.\u003c/p>\n\u003cp data-start=\"3177\" data-end=\"3232\">\u003cstrong data-start=\"3177\" data-end=\"3193\">Richard Hsu:\u003c/strong> Yeah, that’s exactly what it’s like.\u003c/p>\n\u003cp data-start=\"3234\" data-end=\"3293\">\u003cstrong data-start=\"3234\" data-end=\"3253\">Leslie Sbrocco:\u003c/strong> I love that. Would you stop by again?\u003c/p>\n\u003cp data-start=\"3295\" data-end=\"3631\">\u003cstrong data-start=\"3295\" data-end=\"3312\">Tonya Thomas:\u003c/strong> Oh, absolutely. The service was good. We got there about lunchtime, and it wasn’t that many folks. We got seated pretty quickly. But I kid you not, within about 15 minutes, it started getting very full, to the point where they needed a wait list. So it just kind of attests to it being a very popular place to go to.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3714\">\u003cstrong data-start=\"3633\" data-end=\"3652\">Leslie Sbrocco:\u003c/strong> And it sounded like you’ll go back just for those desserts.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3825\">\u003cstrong data-start=\"3716\" data-end=\"3730\">Jeff Hunt:\u003c/strong> Especially after this conversation, I’m going back, yeah. I’ll find a way to get to Alameda.\u003c/p>\n\u003cp data-start=\"3827\" data-end=\"3892\">\u003cstrong data-start=\"3827\" data-end=\"3846\">Leslie Sbrocco:\u003c/strong> You need that little kiss of dessert there.\u003c/p>\n\u003cp data-start=\"3894\" data-end=\"3919\">\u003cstrong data-start=\"3894\" data-end=\"3908\">Jeff Hunt:\u003c/strong> Correct.\u003c/p>\n\u003cp data-start=\"3921\" data-end=\"4099\">\u003cstrong data-start=\"3921\" data-end=\"3940\">Leslie Sbrocco:\u003c/strong> All right. If you would like to try Bhan Mae Vane, it’s located on Webster Street in Alameda, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"357\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> As a podcaster, Jeff has a passion for telling stories of the unique people and places you can only find in the city by the Bay. Case in point—the eclectic spot that’s become his go-to for Italian comfort food. Located in San Francisco’s Mission District, it’s Emmy’s Spaghetti Shack.\u003c/p>\n\u003cp data-start=\"359\" data-end=\"503\">\u003cstrong data-start=\"359\" data-end=\"377\">Michael Irish:\u003c/strong> The vibe of Emmy’s is super laid back, a little quirky. And I think it’s really, really hard to not have fun in this place.\u003c/p>\n\u003cp data-start=\"505\" data-end=\"521\">\u003cstrong data-start=\"505\" data-end=\"519\">[Cheering]\u003c/strong>\u003c/p>\n\u003cp data-start=\"523\" data-end=\"823\">\u003cstrong data-start=\"523\" data-end=\"539\">Emmy Kaplan:\u003c/strong> I founded the restaurant in 2001. I was a server at the time in some pretty fancy places. We wanted somewhere to eat after work at 10:00, 11:00. We wanted music, we wanted good food, and a place where we could all feel like we belonged and we didn’t have to dress up and get fancy.\u003c/p>\n\u003cp data-start=\"825\" data-end=\"1096\">\u003cstrong data-start=\"825\" data-end=\"843\">Michael Irish:\u003c/strong> We don’t shy away from the portions here at Emmy’s. Italian-American comfort food, top to bottom. It’s big spaghetti and meatballs. It’s a big lasagna. You can share it with your friends. You can eat it yourself. No judgment, whatever you want to do.\u003c/p>\n\u003cp data-start=\"1098\" data-end=\"1422\">\u003cstrong data-start=\"1098\" data-end=\"1114\">Emmy Kaplan:\u003c/strong> The thing I’m most proud of on the menu is the Cadillac Lasagna—vodka sauce, ricotta, sunflower seed pesto. We do a pork and beef ragu. You don’t get a lot of al dente lasagna. It’s not easy to do it. You should never be baking your lasagna. You’re baking your lasagna, you’re going the wrong direction.\u003c/p>\n\u003cp data-start=\"1424\" data-end=\"1653\">\u003cstrong data-start=\"1424\" data-end=\"1442\">Michael Irish:\u003c/strong> The clientele at Emmy’s is all over the place, and I love that. It’s young, old. The servers—they’re always really nice people. They’re gonna be smiling. We’ll tell jokes. We’ll do shots if that’s your thing.\u003c/p>\n\u003cp data-start=\"1655\" data-end=\"1704\">\u003cstrong data-start=\"1655\" data-end=\"1665\">Irish:\u003c/strong> Cheers, cheers, cheers, prost, yeah!\u003c/p>\n\u003cp data-start=\"1706\" data-end=\"1873\">\u003cstrong data-start=\"1706\" data-end=\"1724\">Michael Irish:\u003c/strong> It’s really a community place. And that’s the thing that Emmy did, and I’m gonna keep going with. It’s one of my favorite things about this place.\u003c/p>\n\u003cp data-start=\"1875\" data-end=\"1985\">\u003cstrong data-start=\"1875\" data-end=\"1894\">Leslie Sbrocco:\u003c/strong> You know, to use the word unique about Emmy’s Spaghetti Shack, why do you think that is?\u003c/p>\n\u003cp data-start=\"1987\" data-end=\"2127\">\u003cstrong data-start=\"1987\" data-end=\"2001\">Jeff Hunt:\u003c/strong> I think of the place as part art gallery, part little kids’ playground, and part delicious, warm, comforting, hugging food.\u003c/p>\n\u003cp data-start=\"2129\" data-end=\"2157\">\u003cstrong data-start=\"2129\" data-end=\"2148\">Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp data-start=\"2159\" data-end=\"2181\">\u003cstrong data-start=\"2159\" data-end=\"2173\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2183\" data-end=\"2216\">\u003cstrong data-start=\"2183\" data-end=\"2202\">Leslie Sbrocco:\u003c/strong> In a shack.\u003c/p>\n\u003cp data-start=\"2218\" data-end=\"2341\">\u003cstrong data-start=\"2218\" data-end=\"2232\">Jeff Hunt:\u003c/strong> In a shack, yeah. I mean, yeah, and also the alliteration. Spaghetti Shack—who doesn’t want to go there?\u003c/p>\n\u003cp data-start=\"2343\" data-end=\"2425\">\u003cstrong data-start=\"2343\" data-end=\"2362\">Leslie Sbrocco:\u003c/strong> That’s right. Okay, you walk in the door. What do you order?\u003c/p>\n\u003cp data-start=\"2427\" data-end=\"2805\">\u003cstrong data-start=\"2427\" data-end=\"2441\">Jeff Hunt:\u003c/strong> The first thing I usually order is their Caesar salad, which I think of as kind of a deconstructed Caesar. They’ve got the long strips of romaine covered with toasted Parmesan, and I don’t know what they do to their croutons, but they stay crunchy through the dressing, which is an anchovy dressing. And, hello, hello, hello, hello. Get in my mouth, you know?\u003c/p>\n\u003cp data-start=\"2807\" data-end=\"2862\">\u003cstrong data-start=\"2807\" data-end=\"2826\">Leslie Sbrocco:\u003c/strong> Right. It checks all those boxes.\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2898\">\u003cstrong data-start=\"2864\" data-end=\"2878\">Jeff Hunt:\u003c/strong> All of the boxes.\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2973\">\u003cstrong data-start=\"2900\" data-end=\"2919\">Leslie Sbrocco:\u003c/strong> And what about you, Tonya? What did you start with?\u003c/p>\n\u003cp data-start=\"2975\" data-end=\"3267\">\u003cstrong data-start=\"2975\" data-end=\"2992\">Tonya Thomas:\u003c/strong> So I started with the butter lettuce salad. I’m a little disappointed now that I didn’t get the Caesar salad. The butter lettuce salad was basic. It had some radishes on it, and it had a citrusy dressing. It was good, but I’m kind of wishing that I had the Caesar salad.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3326\">\u003cstrong data-start=\"3269\" data-end=\"3283\">Jeff Hunt:\u003c/strong> You gotta be a little naughty at Emmy’s.\u003c/p>\n\u003cp data-start=\"3328\" data-end=\"3365\">\u003cstrong data-start=\"3328\" data-end=\"3345\">Tonya Thomas:\u003c/strong> Exactly, exactly.\u003c/p>\n\u003cp data-start=\"3367\" data-end=\"3428\">\u003cstrong data-start=\"3367\" data-end=\"3386\">Leslie Sbrocco:\u003c/strong> Okay. What did you start with, Richard?\u003c/p>\n\u003cp data-start=\"3430\" data-end=\"3537\">\u003cstrong data-start=\"3430\" data-end=\"3446\">Richard Hsu:\u003c/strong> Well, I started with their spaghetti and meatballs. That’s what—they’re famous for it.\u003c/p>\n\u003cp data-start=\"3539\" data-end=\"3574\">\u003cstrong data-start=\"3539\" data-end=\"3556\">Tonya Thomas:\u003c/strong> Skip the salad.\u003c/p>\n\u003cp data-start=\"3576\" data-end=\"3942\">\u003cstrong data-start=\"3576\" data-end=\"3592\">Richard Hsu:\u003c/strong> Yeah, exactly. The spaghetti and meatballs. And I have to say, like, you know, I’m not a really big spaghetti person, but this spaghetti was just—it tasted like homemade. The meatballs were gigantic. This made me remember, like, how my mom might have made it. Or maybe my grandma made it. And I think that’s why people really love this restaurant.\u003c/p>\n\u003cp data-start=\"3944\" data-end=\"4022\">\u003cstrong data-start=\"3944\" data-end=\"3963\">Leslie Sbrocco:\u003c/strong> Jeff, did you get the spaghetti and meatballs this time?\u003c/p>\n\u003cp data-start=\"4024\" data-end=\"4150\">\u003cstrong data-start=\"4024\" data-end=\"4038\">Jeff Hunt:\u003c/strong> Because the spaghetti and meatballs is one of my best friends in the city, I chose not to get that this time.\u003c/p>\n\u003cp data-start=\"4152\" data-end=\"4243\">\u003cstrong data-start=\"4152\" data-end=\"4171\">Leslie Sbrocco:\u003c/strong> But do you agree, when you have gotten it, with Richard’s assessment?\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4523\">\u003cstrong data-start=\"4245\" data-end=\"4259\">Jeff Hunt:\u003c/strong> It’s one of my good friends. I like to hang out with him. Him and her. No, because in general, I love lasagna. It’s one of my best comfort foods. And I had never had their lasagna. But it’s a different sauce than the spaghetti. It’s a light red vodka sauce.\u003c/p>\n\u003cp data-start=\"4525\" data-end=\"4565\">\u003cstrong data-start=\"4525\" data-end=\"4541\">Richard Hsu:\u003c/strong> Yes, I remember that.\u003c/p>\n\u003cp data-start=\"4567\" data-end=\"4780\">\u003cstrong data-start=\"4567\" data-end=\"4581\">Jeff Hunt:\u003c/strong> Also delicious. And then they do a little dollop of pesto and a little dollop of ricotta. So it’s got that Margherita, tricolore kind of Italian thing going on, and it was out of this world.\u003c/p>\n\u003cp data-start=\"4782\" data-end=\"5029\">\u003cstrong data-start=\"4782\" data-end=\"4799\">Tonya Thomas:\u003c/strong> I had the lasagna as well, and I wholeheartedly agree. It was delicious. What I also enjoyed, too, was that the noodle itself was al dente, because sometimes people make it a little mushy. It was perfect, and you get a lot.\u003c/p>\n\u003cp data-start=\"5031\" data-end=\"5118\">\u003cstrong data-start=\"5031\" data-end=\"5047\">Richard Hsu:\u003c/strong> Did either of you get the garlic bread on the side, by any chance?\u003c/p>\n\u003cp data-start=\"5120\" data-end=\"5208\">\u003cstrong data-start=\"5120\" data-end=\"5134\">Jeff Hunt:\u003c/strong> I didn’t on this last trip, but I know exactly that of which you speak.\u003c/p>\n\u003cp data-start=\"5210\" data-end=\"5560\">\u003cstrong data-start=\"5210\" data-end=\"5226\">Richard Hsu:\u003c/strong> It was so funny, because we ordered that kind of accidentally at the very end. And when that came out, we went with a group of friends, and they just wolfed that thing down. [laughs] I mean, this might be the best dish here. So I didn’t know. I just thought, “Maybe we should have a little garlic bread with spaghetti, you know?”\u003c/p>\n\u003cp data-start=\"5562\" data-end=\"5592\">\u003cstrong data-start=\"5562\" data-end=\"5576\">Jeff Hunt:\u003c/strong> To sop it up.\u003c/p>\n\u003cp data-start=\"5594\" data-end=\"5643\">\u003cstrong data-start=\"5594\" data-end=\"5608\">Jeff Hunt:\u003c/strong> And it was—people just loved it.\u003c/p>\n\u003cp data-start=\"5645\" data-end=\"5691\">\u003cstrong data-start=\"5645\" data-end=\"5664\">Leslie Sbrocco:\u003c/strong> No garlic bread for you?\u003c/p>\n\u003cp data-start=\"5693\" data-end=\"5907\">\u003cstrong data-start=\"5693\" data-end=\"5710\">Tonya Thomas:\u003c/strong> No garlic bread. I had the focaccia bread that came with my dish. So that piece of bread came in handy. Was able to sop it up and finish it all. I literally—there was nothing left on my plate.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5934\">\u003cstrong data-start=\"5909\" data-end=\"5923\">Jeff Hunt:\u003c/strong> Perfect.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"419\">\u003cstrong data-start=\"49\" data-end=\"65\">Richard Hsu:\u003c/strong> Well, we had the lasagna also, but the dish that we also had on top of that—we had a lot of people—was the peppercorn steak and the pesto spaghetti that goes on the side. And what’s amazing about the steak—it’s very tender and grilled and everything—is they put peppercorns in the steak, which I think tenderizes it. I’d never had that before.\u003c/p>\n\u003cp data-start=\"421\" data-end=\"470\">\u003cstrong data-start=\"421\" data-end=\"435\">Jeff Hunt:\u003c/strong> It’s also a peppercorn au jus.\u003c/p>\n\u003cp data-start=\"472\" data-end=\"514\">\u003cstrong data-start=\"472\" data-end=\"488\">Richard Hsu:\u003c/strong> Oh, is that what it is?\u003c/p>\n\u003cp data-start=\"516\" data-end=\"538\">\u003cstrong data-start=\"516\" data-end=\"530\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"540\" data-end=\"707\">\u003cstrong data-start=\"540\" data-end=\"556\">Richard Hsu:\u003c/strong> Got it, got it. And I wasn’t expecting that at a Spaghetti Shack, but it was really a nice dish. And we were really thrilled that we ordered that.\u003c/p>\n\u003cp data-start=\"709\" data-end=\"767\">\u003cstrong data-start=\"709\" data-end=\"728\">Leslie Sbrocco:\u003c/strong> And did you have anything to sip on?\u003c/p>\n\u003cp data-start=\"769\" data-end=\"979\">\u003cstrong data-start=\"769\" data-end=\"785\">Richard Hsu:\u003c/strong> I had this really interesting drink called Lupe Under the Sun, and it was served with a little orange, and it had an umbrella in it, and it was a spicy mango tequila. Really hit the spot.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1002\">\u003cstrong data-start=\"981\" data-end=\"995\">Jeff Hunt:\u003c/strong> Wow.\u003c/p>\n\u003cp data-start=\"1004\" data-end=\"1077\">\u003cstrong data-start=\"1004\" data-end=\"1023\">Leslie Sbrocco:\u003c/strong> You would definitely be on the beach under the sun.\u003c/p>\n\u003cp data-start=\"1079\" data-end=\"1117\">\u003cstrong data-start=\"1079\" data-end=\"1095\">Richard Hsu:\u003c/strong> For sure, for sure.\u003c/p>\n\u003cp data-start=\"1119\" data-end=\"1153\">\u003cstrong data-start=\"1119\" data-end=\"1138\">Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp data-start=\"1155\" data-end=\"1637\">\u003cstrong data-start=\"1155\" data-end=\"1171\">Richard Hsu:\u003c/strong> They have two off-the-menu desserts. There are actually no desserts on the menu, but we saw two desserts go by us as we were sitting there. So we, you know, pulled off the waiter and said, “Hey, what are those?” And then they told us it’s this decadent, decadent brownie with two scoops of ice cream, and they have a peanut butter bar with two scoops of ice cream. So when he said, “Look, these are the only two desserts,” we said, “We’ll take them both.”\u003c/p>\n\u003cp data-start=\"1639\" data-end=\"1661\">\u003cstrong data-start=\"1639\" data-end=\"1653\">Jeff Hunt:\u003c/strong> Yeah!\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1721\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> I’m gonna call you my dessert guy.\u003c/p>\n\u003cp data-start=\"1723\" data-end=\"1804\">\u003cstrong data-start=\"1723\" data-end=\"1739\">Richard Hsu:\u003c/strong> I know. I’m your dessert guy. We went all out on the desserts.\u003c/p>\n\u003cp data-start=\"1806\" data-end=\"1874\">\u003cstrong data-start=\"1806\" data-end=\"1825\">Leslie Sbrocco:\u003c/strong> Mm-hmm. And you did not have dessert, did you?\u003c/p>\n\u003cp data-start=\"1876\" data-end=\"1910\">\u003cstrong data-start=\"1876\" data-end=\"1893\">Tonya Thomas:\u003c/strong> No, I did not.\u003c/p>\n\u003cp data-start=\"1912\" data-end=\"1975\">\u003cstrong data-start=\"1912\" data-end=\"1931\">Leslie Sbrocco:\u003c/strong> Okay. You did not see the desserts go by?\u003c/p>\n\u003cp data-start=\"1977\" data-end=\"2000\">\u003cstrong data-start=\"1977\" data-end=\"1994\">Tonya Thomas:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"2002\" data-end=\"2044\">\u003cstrong data-start=\"2002\" data-end=\"2018\">Richard Hsu:\u003c/strong> They’re off-menu, so…\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2111\">\u003cstrong data-start=\"2046\" data-end=\"2065\">Leslie Sbrocco:\u003c/strong> Think of the calories you saved yourself.\u003c/p>\n\u003cp data-start=\"2113\" data-end=\"2591\">\u003cstrong data-start=\"2113\" data-end=\"2130\">Tonya Thomas:\u003c/strong> Oh, lots. Although I think I made up with it with the wine because I absolutely had wine with my dinner. And I actually made it for happy hour, which was nice. I went on a Tuesday. So what I didn’t realize was that on Tuesdays, kids eat free. And I just kept seeing all these little kids coming. I’m like, “Oh, they’re cute.” I’m all, “Oh, there’s a lot of them.” And then I go, “Oh, it’s…” you know, they said, “Yes, it’s Kids Eat Free night.”\u003c/p>\n\u003cp data-start=\"2593\" data-end=\"2730\">\u003cstrong data-start=\"2593\" data-end=\"2612\">Leslie Sbrocco:\u003c/strong> That’s a beautiful thing to have in that neighborhood, especially with the cost of food and taking your family out.\u003c/p>\n\u003cp data-start=\"2732\" data-end=\"2763\">\u003cstrong data-start=\"2732\" data-end=\"2749\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"2765\" data-end=\"2787\">\u003cstrong data-start=\"2765\" data-end=\"2779\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2789\" data-end=\"2881\">\u003cstrong data-start=\"2789\" data-end=\"2808\">Leslie Sbrocco:\u003c/strong> And you go back repeatedly, so you obviously feel the prices are fair?\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3053\">\u003cstrong data-start=\"2883\" data-end=\"2897\">Jeff Hunt:\u003c/strong> I do, and I don’t always finish my meal. So sometimes it’s two meals, so even more bang for your buck. It’s a comforting food and a comforting place.\u003c/p>\n\u003cp data-start=\"3055\" data-end=\"3263\">\u003cstrong data-start=\"3055\" data-end=\"3074\">Leslie Sbrocco:\u003c/strong> All right, if you would like to try Emmy’s Spaghetti Shack, it’s located on Mission Street in San Francisco, and the average dinner tab per person without drinks is around \u003cstrong data-start=\"3253\" data-end=\"3260\">$50\u003c/strong>.\u003c/p>\n\u003cp data-start=\"3265\" data-end=\"3522\">\u003cstrong data-start=\"3265\" data-end=\"3284\">Leslie Sbrocco:\u003c/strong> Tonya’s a girl after my own heart. Give her a glass of Pinot paired with some globally inspired small plates, and she’s all set for the perfect night out. She’s found her happy place in the heart of Old Oakland at District.\u003c/p>\n\u003cp data-start=\"3524\" data-end=\"3545\">\u003cstrong data-start=\"3524\" data-end=\"3543\">[music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3547\" data-end=\"3714\">\u003cstrong data-start=\"3547\" data-end=\"3562\">Josn Marsh:\u003c/strong> When you walk into District, it’s so fun, energetic, good food, good conversation. It’s a wonderful place to hang out and enjoy downtown Oakland.\u003c/p>\n\u003cp data-start=\"3716\" data-end=\"3751\">\u003cstrong data-start=\"3716\" data-end=\"3725\">Host:\u003c/strong> We need a spot for two?\u003c/p>\n\u003cp data-start=\"3753\" data-end=\"3807\">\u003cstrong data-start=\"3753\" data-end=\"3768\">Josn Marsh:\u003c/strong> All right. Let’s see what we can do.\u003c/p>\n\u003cp data-start=\"3809\" data-end=\"4136\">\u003cstrong data-start=\"3809\" data-end=\"3824\">Josn Marsh:\u003c/strong> Our original location in San Francisco was solely a wine bar. When we opened up the Oakland location, our concept expanded into a wine and whiskey bar. We do flights of whiskey as well as single portions, and we have a large amount of allocated whiskeys you really can’t find almost anywhere else.\u003c/p>\n\u003cp data-start=\"4138\" data-end=\"4172\">\u003cstrong data-start=\"4138\" data-end=\"4148\">Guest:\u003c/strong> Cheers to District.\u003c/p>\n\u003cp data-start=\"4174\" data-end=\"4201\">\u003cstrong data-start=\"4174\" data-end=\"4187\">Guest #2:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"4203\" data-end=\"4522\">\u003cstrong data-start=\"4203\" data-end=\"4218\">Josn Marsh:\u003c/strong> Here at District, we do love our strong flavors. Our executive chef, Bob Cina, has a globally inspired menu of small plates—flavors from Mediterranean, Asian, and Peruvian influences. And it’s also seasonally done to create a different experience every time you walk into District.\u003c/p>\n\u003cp data-start=\"4524\" data-end=\"4556\">\u003cstrong data-start=\"4524\" data-end=\"4533\">Host:\u003c/strong> Welcome. Come on in.\u003c/p>\n\u003cp data-start=\"4558\" data-end=\"4779\">\u003cstrong data-start=\"4558\" data-end=\"4573\">Josn Marsh:\u003c/strong> My favorite thing on the menu—charcuterie and cheese. I think it’s a beautiful offering. It pairs so well with both whiskey and wine. It’s a delicious place to start your evening at District.\u003c/p>\n\u003cp data-start=\"4781\" data-end=\"5039\">\u003cstrong data-start=\"4781\" data-end=\"4796\">Josn Marsh:\u003c/strong> Old Oakland, hence the name, is the oldest part of downtown Oakland. Beautiful architecture, tree-lined streets. It’s a wonderful community down here. We have so many regulars who support us. People enjoy coming here after work.\u003c/p>\n\u003cp data-start=\"5041\" data-end=\"5065\">\u003cstrong data-start=\"5041\" data-end=\"5054\">Guest #3:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5067\" data-end=\"5091\">\u003cstrong data-start=\"5067\" data-end=\"5080\">Guest #4:\u003c/strong> So good.\u003c/p>\n\u003cp data-start=\"5093\" data-end=\"5373\">\u003cstrong data-start=\"5093\" data-end=\"5108\">Josn Marsh:\u003c/strong> And then in the evening time, we turn into a more vibrant lounge with exciting music and just a lot of fun entertainment. Walk in on any Friday night, I know half the people at the bar, and they know each other. It’s really a wonderful place to be.\u003c/p>\n\u003cp data-start=\"5375\" data-end=\"5423\">\u003cstrong data-start=\"5375\" data-end=\"5388\">Guest #5:\u003c/strong> That’s the town biz, baby. Uh!\u003c/p>\n\u003cp data-start=\"49\" data-end=\"184\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Now, Tonya, this place looks like a good spot to watch a game, right, or sit at the bar. What brings you there?\u003c/p>\n\u003cp data-start=\"186\" data-end=\"515\">\u003cstrong data-start=\"186\" data-end=\"203\">Tonya Thomas:\u003c/strong> So not only can you watch the game. There might be a birthday party going on, an anniversary. There’s a lot of different things that go on at District. People think, “Oh, it’s a bar.” But when you look at the menu, you’re like, “Okay, these aren’t typical things that you could see at a bar per se.”\u003c/p>\n\u003cp data-start=\"517\" data-end=\"903\">I always start with the Arancini Romano. It has a nice breadcrumb crust on the outside, and inside, nice cheesy risotto and spinach. Really delicious. It also is plated very nicely. It has this little garnish that comes on top. And then there’s this delicious smoked tomato sauce. Oh, my goodness. You have to get that and put it on there. It’s absolutely delicious.\u003c/p>\n\u003cp data-start=\"905\" data-end=\"980\">\u003cstrong data-start=\"905\" data-end=\"924\">Leslie Sbrocco:\u003c/strong> Okay, Jeff, what was your experience at District?\u003c/p>\n\u003cp data-start=\"982\" data-end=\"1025\">\u003cstrong data-start=\"982\" data-end=\"996\">Jeff Hunt:\u003c/strong> Big fan of deviled eggs.\u003c/p>\n\u003cp data-start=\"1027\" data-end=\"1084\">\u003cstrong data-start=\"1027\" data-end=\"1043\">Richard Hsu:\u003c/strong> Oh, they have the deviled eggs, yes.\u003c/p>\n\u003cp data-start=\"1086\" data-end=\"1259\">\u003cstrong data-start=\"1086\" data-end=\"1100\">Jeff Hunt:\u003c/strong> Fermented chili and pickled radish is what’s inside. And it just filled my mouth with experience, flavor, and happiness. Yeah, wonderful way to start.\u003c/p>\n\u003cp data-start=\"1261\" data-end=\"1296\">\u003cstrong data-start=\"1261\" data-end=\"1280\">Leslie Sbrocco:\u003c/strong> Happy eggs.\u003c/p>\n\u003cp data-start=\"1298\" data-end=\"1320\">\u003cstrong data-start=\"1298\" data-end=\"1312\">Jeff Hunt:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1322\" data-end=\"1680\">\u003cstrong data-start=\"1322\" data-end=\"1338\">Richard Hsu:\u003c/strong> We had the lamb meatballs with the garlic bread. I don’t know if you’ve tried that, but they were really delicious. You know, lamb can be gamey sometimes, but what they do is they put mint leaves into the lamb. So it really makes it a nice flavor. And then the garlic bread to go with it—it was just the perfect contrast.\u003c/p>\n\u003cp data-start=\"1682\" data-end=\"1718\">\u003cstrong data-start=\"1682\" data-end=\"1699\">Tonya Thomas:\u003c/strong> Yes. Absolutely.\u003c/p>\n\u003cp data-start=\"1720\" data-end=\"1747\">\u003cstrong data-start=\"1720\" data-end=\"1739\">Leslie Sbrocco:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1749\" data-end=\"2044\">\u003cstrong data-start=\"1749\" data-end=\"1766\">Tonya Thomas:\u003c/strong> Because I go there often, I got the dinner for two. The dinner for two is actually a great value. It comes with a starter, entrée, and it also comes with a salad. So it’s a perfect thing to get when you go there and you don’t want to spend a whole lot of money.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2295\">The organic greens—oh, my goodness. It’s probably one of the best salads that I’ve had any place. They have the avocados, the spicy sunflower seeds, the citrus, the watermelon radish. It’s just a beautiful salad and absolutely delicious.\u003c/p>\n\u003cp data-start=\"2297\" data-end=\"2402\">And then recently, I ordered their pizza. I’m not sure if you guys got a chance to try their pizza.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2431\">\u003cstrong data-start=\"2404\" data-end=\"2420\">Richard Hsu:\u003c/strong> Oh, yes.\u003c/p>\n\u003cp data-start=\"2433\" data-end=\"2666\">\u003cstrong data-start=\"2433\" data-end=\"2450\">Tonya Thomas:\u003c/strong> It’s a very simple pizza. It’s on a thin crust. Very cheesy. I love the Margherita and the basil on there, so it’s really good. But you can definitely order all kinds of different varieties on there.\u003c/p>\n\u003cp data-start=\"2668\" data-end=\"2758\">\u003cstrong data-start=\"2668\" data-end=\"2684\">Richard Hsu:\u003c/strong> We did have that pizza, and we actually added prosciutto to that…\u003c/p>\n\u003cp data-start=\"2760\" data-end=\"2784\">\u003cstrong data-start=\"2760\" data-end=\"2777\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"2786\" data-end=\"2862\">\u003cstrong data-start=\"2786\" data-end=\"2802\">Richard Hsu:\u003c/strong> …which they said was one of the most common things…\u003c/p>\n\u003cp data-start=\"2864\" data-end=\"2910\">\u003cstrong data-start=\"2864\" data-end=\"2881\">Tonya Thomas:\u003c/strong> Good choice. Yes, it is.\u003c/p>\n\u003cp data-start=\"2912\" data-end=\"3030\">\u003cstrong data-start=\"2912\" data-end=\"2928\">Richard Hsu:\u003c/strong> Our waiter said, “This is one of the most popular dishes.” So, yes, that was really terrific.\u003c/p>\n\u003cp data-start=\"3032\" data-end=\"3056\">\u003cstrong data-start=\"3032\" data-end=\"3049\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3058\" data-end=\"3544\">\u003cstrong data-start=\"3058\" data-end=\"3072\">Jeff Hunt:\u003c/strong> I’m also a big fan of a Spanish dish called gambas al ajillo. And it’s prawns and garlic—that’s kind of the base of it. The way that District did it was very special. It’s served on a lemon risotto, so full of flavor and so bright and beautiful yellow, which contrasts with the redness of the prawns. They were grilled perfectly, and there were fried capers that were kind of dotted all around it. I didn’t know that existed, and now I do.\u003c/p>\n\u003cp data-start=\"3546\" data-end=\"3609\">\u003cstrong data-start=\"3546\" data-end=\"3565\">Leslie Sbrocco:\u003c/strong> They add a nice little pop of herbal…\u003c/p>\n\u003cp data-start=\"3611\" data-end=\"3750\">\u003cstrong data-start=\"3611\" data-end=\"3625\">Jeff Hunt:\u003c/strong> A pop, and that beautiful—yes. So good. My companion that day is vegan, so the Brussels sprouts that we ordered…\u003c/p>\n\u003cp data-start=\"3752\" data-end=\"3783\">\u003cstrong data-start=\"3752\" data-end=\"3769\">Tonya Thomas:\u003c/strong> Oh, gosh.\u003c/p>\n\u003cp data-start=\"3785\" data-end=\"3881\">\u003cstrong data-start=\"3785\" data-end=\"3799\">Jeff Hunt:\u003c/strong> …we had to get them without the pork, and he also has a pine nut allergy.\u003c/p>\n\u003cp data-start=\"3883\" data-end=\"3908\">\u003cstrong data-start=\"3883\" data-end=\"3900\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3910\" data-end=\"3943\">\u003cstrong data-start=\"3910\" data-end=\"3924\">Jeff Hunt:\u003c/strong> Still amazing.\u003c/p>\n\u003cp data-start=\"3945\" data-end=\"3970\">\u003cstrong data-start=\"3945\" data-end=\"3962\">Tonya Thomas:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"3972\" data-end=\"4087\">\u003cstrong data-start=\"3972\" data-end=\"3986\">Jeff Hunt:\u003c/strong> I think Brussels sprouts aren’t easy, I’m gonna say. But they did them absolutely perfectly.\u003c/p>\n\u003cp data-start=\"4089\" data-end=\"4114\">\u003cstrong data-start=\"4089\" data-end=\"4106\">Tonya Thomas:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"4116\" data-end=\"4202\">\u003cstrong data-start=\"4116\" data-end=\"4130\">Jeff Hunt:\u003c/strong> And I felt like all the food was on a level above. Really good.\u003c/p>\n\u003cp data-start=\"4204\" data-end=\"4275\">\u003cstrong data-start=\"4204\" data-end=\"4220\">Richard Hsu:\u003c/strong> Well, and since I’m the dessert guy, apparently…\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4371\">\u003cstrong data-start=\"4277\" data-end=\"4296\">Leslie Sbrocco:\u003c/strong> I know. I was waiting to get to dessert. Richard, what did you have?\u003c/p>\n\u003cp data-start=\"4373\" data-end=\"4434\">\u003cstrong data-start=\"4373\" data-end=\"4389\">Richard Hsu:\u003c/strong> They had a pear and black currant crisp.\u003c/p>\n\u003cp data-start=\"4436\" data-end=\"4459\">\u003cstrong data-start=\"4436\" data-end=\"4450\">Jeff Hunt:\u003c/strong> Yum!\u003c/p>\n\u003cp data-start=\"4461\" data-end=\"4624\">\u003cstrong data-start=\"4461\" data-end=\"4477\">Richard Hsu:\u003c/strong> Okay? It had that oat crisp, served hot with, of course, cold ice cream on top, which melted over the edges. Anyway, it was fantastic.\u003c/p>\n\u003cp data-start=\"4626\" data-end=\"4698\">\u003cstrong data-start=\"4626\" data-end=\"4645\">Leslie Sbrocco:\u003c/strong> Now, how many spoons were ordered with that one?\u003c/p>\n\u003cp data-start=\"4700\" data-end=\"4832\">\u003cstrong data-start=\"4700\" data-end=\"4716\">Richard Hsu:\u003c/strong> We had four spoons. And trust me, that dish did not last long. The ice cream didn’t even have time to melt.\u003c/p>\n\u003cp data-start=\"4834\" data-end=\"4982\">\u003cstrong data-start=\"4834\" data-end=\"4853\">Leslie Sbrocco:\u003c/strong> That’s good! And with all that food, did you feel like, hey, this is affordable? This is a place I could come back to?\u003c/p>\n\u003cp data-start=\"4984\" data-end=\"5254\">\u003cstrong data-start=\"4984\" data-end=\"5000\">Richard Hsu:\u003c/strong> Definitely. I mean, definitely. I’m not sure about bringing, like, a family, because it’s kind of more of an adult place, but definitely for coworkers to come after work and kind of decompress after a long week, I think it’s perfect.\u003c/p>\n\u003cp data-start=\"5256\" data-end=\"5289\">\u003cstrong data-start=\"5256\" data-end=\"5273\">Tonya Thomas:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"5291\" data-end=\"5400\">\u003cstrong data-start=\"5291\" data-end=\"5305\">Jeff Hunt:\u003c/strong> Yeah. I’m a city kid, but I love Oakland. And I especially—you know, it’s BART-able.\u003c/p>\n\u003cp data-start=\"5402\" data-end=\"5428\">\u003cstrong data-start=\"5402\" data-end=\"5419\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5430\" data-end=\"5590\">\u003cstrong data-start=\"5430\" data-end=\"5444\">Jeff Hunt:\u003c/strong> Short walk from BART. I love that little part of Oakland. Old Oakland is a really cool section, so I will definitely be going back.\u003c/p>\n\u003cp data-start=\"5592\" data-end=\"5618\">\u003cstrong data-start=\"5592\" data-end=\"5609\">Tonya Thomas:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"5620\" data-end=\"5658\">\u003cstrong data-start=\"5620\" data-end=\"5636\">Richard Hsu:\u003c/strong> Fantastic choice.\u003c/p>\n\u003cp data-start=\"5660\" data-end=\"5837\">\u003cstrong data-start=\"5660\" data-end=\"5679\">Leslie Sbrocco:\u003c/strong> If you would like to try District, it’s located on Washington Street in Old Oakland, and the average tab per person without drinks is around \u003cstrong data-start=\"5827\" data-end=\"5834\">$45\u003c/strong>.\u003c/p>\n\u003cp data-start=\"49\" data-end=\"198\">\u003cstrong data-start=\"49\" data-end=\"68\">Leslie Sbrocco:\u003c/strong> Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It”, online at \u003cstrong data-start=\"171\" data-end=\"195\">kqed.org/checkplease\u003c/strong>.\u003c/p>\n\u003cp data-start=\"200\" data-end=\"523\">I have to thank my fabulous guests on this week’s show—\u003cstrong data-start=\"257\" data-end=\"272\">Richard Hsu\u003c/strong>, who savors the sakoo at Bhan Mae Vane in Alameda, \u003cstrong data-start=\"330\" data-end=\"343\">Jeff Hunt\u003c/strong>, who slurps down the spaghetti and meatballs at Emmy’s Spaghetti Shack in San Francisco, and \u003cstrong data-start=\"443\" data-end=\"459\">Tonya Thomas\u003c/strong>, who adores the Arancini Romano at District in Oakland.\u003c/p>\n\u003cp data-start=\"525\" data-end=\"699\">Join us next time when three more guests will recommend their favorite spots right here on “\u003cem>Check, Please! Bay Area\u003c/em>.” I’m \u003cstrong data-start=\"653\" data-end=\"671\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"701\" data-end=\"733\">Cheers, and \u003cstrong data-start=\"713\" data-end=\"731\">cheers to you!\u003c/strong>\u003c/p>\n\u003cp data-start=\"735\" data-end=\"763\">\u003cstrong data-start=\"735\" data-end=\"751\">Richard Hsu:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"765\" data-end=\"821\">\u003cstrong data-start=\"765\" data-end=\"784\">Leslie Sbrocco:\u003c/strong> Great job, great job, great job.\u003c/p>\n\u003cp data-start=\"823\" data-end=\"854\">\u003cstrong data-start=\"823\" data-end=\"852\">[Indistinct conversation]\u003c/strong>\u003c/p>\n\u003cp data-start=\"907\" data-end=\"1212\">\u003cstrong data-start=\"907\" data-end=\"925\">Michael Irish:\u003c/strong> The space has been here about 24 years now. When I first walked in three years ago, I thought this place was so awesome. Behind me, there’s, like, a \u003cstrong data-start=\"1081\" data-end=\"1095\">cat shrine\u003c/strong>, which is, I guess, bizarre. We have a \u003cstrong data-start=\"1137\" data-end=\"1159\">Dolly Parton booth\u003c/strong>, you know. We have a lot of kind of funny stuff.\u003c/p>\n\u003cp data-start=\"1214\" data-end=\"1396\">In the front room, we have a \u003cstrong data-start=\"1245\" data-end=\"1259\">disco ball\u003c/strong>, a lot of \u003cstrong data-start=\"1270\" data-end=\"1310\">leopard print and unicorn, cat stuff\u003c/strong>. That’s just kind of everything we’ve found on the street over the years, really.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"1398\" data-end=\"1420\">\u003cstrong data-start=\"1398\" data-end=\"1410\">[Laughs]\u003c/strong> Yeah.\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23377/check-please-bay-area-reviews-bhan-mae-vane-emmys-spaghetti-shack-district", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_7989", "checkplease_3758", "checkplease_3845", "checkplease_3740", "checkplease_3730", "checkplease_9210", "checkplease_3731", "checkplease_8103", "checkplease_9212", "checkplease_3764", "checkplease_3738", "checkplease_10", "checkplease_3739", "checkplease_3729", "checkplease_9209", "checkplease_9307", "checkplease_7938" ], "tags": [ "checkplease_8715", "checkplease_9405", "checkplease_8574", "checkplease_9390", "checkplease_9392", "checkplease_9391", "checkplease_9162", "checkplease_8566", "checkplease_8881", "checkplease_9357", "checkplease_8509", "checkplease_8518", "checkplease_9404", "checkplease_8703" ], "featImg": "checkplease_23380", "label": "checkplease_9339" }, "checkplease_23361": { "type": "posts", "id": "checkplease_23361", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23361", "score": null, "sort": [ 1739503543000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro", "title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro", "publishDate": 1739503543, "format": "video", "headTitle": "Check, Please! Bay Area reviews: Grossman’s Noshery & Bar, Jackie’s Place, Crescent Bistro | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1739504033, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 10, "wordCount": 6118 }, "headData": { "title": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro | KQED", "description": "Bay Area foodies review Jewish deli delights in Santa Rosa, comforting soul food in San Jose and fresh Californian cuisine in Pleasant Hill.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review Jewish deli delights in Santa Rosa, comforting soul food in San Jose and fresh Californian cuisine in Pleasant Hill.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: Grossman's Noshery & Bar, Jackie's Place, Crescent Bistro", "datePublished": "2025-02-13T19:25:43-08:00", "dateModified": "2025-02-13T19:33:53-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=PVMSkBZaYVE", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23361/check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 14, airs Thursday, February 13, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Our culinary journey begins at \u003cstrong>Grossman’s Noshery & Bar\u003c/strong> in Santa Rosa, a North Bay favorite that brings the flavors of a classic East Coast Jewish deli to the West Coast. Highlights include smoked and pickled fish boards, potato leek latkes, and hearty matzo ball soup; for a sweet finish, diners can savor their cinnamon or chocolate babkas. Next, \u003cstrong>Jackie’s Place\u003c/strong> in San Jose serves up soulful dishes seasoned with love, like fall-off-the-bone oxtails, smoky beef brisket, and creamy mac and cheese that keeps guests coming back for more. Lastly, \u003cstrong>Crescent Bistro\u003c/strong> in the heart of Pleasant Hill showcases elevated American cuisine infused with fresh Californian flair, including pork belly buns, cured salmon deviled eggs, and succulent red wine-braised short ribs. Reporter Cecilia Phillips rounds out the episode at the \u003cstrong>Ferry Plaza Farmers Market\u003c/strong> in San Francisco, exploring fresh produce, local goods, and diverse culinary delights at a historic landmark.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23362\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23362 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1914_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Monicamary Falcon, Mike Nguyen and Rob Pattison from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://grossmanssr.com/\">\u003cstrong>Grossman’s Noshery & Bar\u003c/strong> (Santa Rosa)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.jackiesplacesj.com/\">\u003cstrong>Jackie’s Place\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://crescentbistro.com/\">\u003cstrong>Crescent Bistro\u003c/strong> (Pleasant Hill)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">\u003cstrong>Ferry Plaza Farmers Market\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23366\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png\" alt=\"\" width=\"800\" height=\"1179\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-800x1179.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1020x1504.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-160x236.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-768x1132.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1042x1536.png 1042w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1389x2048.png 1389w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines-1920x2830.png 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/1914_Wines.png 2035w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.sansimeonwines.com/our-wines/\">\u003cspan style=\"color: #339966\">\u003cstrong>San Simeon 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Paso Robles, California $26\u003cbr>\n\u003c/em>The region of Paso Robles on California’s Central Coast is an ideal place for growing many grape varieties, from familiar to esoteric. It just so happens that Cabernet Sauvignon thrives in this warm yet breezy landscape. One of the best values on the red wine market today is the Cabernet Sauvignon from San Simeon by the Riboli Family of Wines. The vineyards are certified sustainable, and the Paso Robles winery is powered by solar panels, along with other eco-conscious practices. This is a wonderfully rich red with dark fruit notes and hints of spice. Packaged in an elegant bottle, it looks — and tastes — like it costs twice the price.\u003c/p>\n\u003cp>\u003ca href=\"https://shop.lailvineyards.com/product/2022-Blueprint-Cabernet-Sauvignon----95\">\u003cspan style=\"color: #339966\">\u003cstrong>Lail Vineyards 2022 “BLUEPRINT” Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $95\u003cbr>\n\u003c/em>One of the most famous names in the California wine world is Inglenook Vineyards, founded in 1879. Today, fourth-generation vintner Robin Daniel Lail continues the tradition of excellence with Lail Vineyards. The hallmark of their classic wines is elegance, complexity, and style. The 2022 BLUEPRINT Cabernet Sauvignon honors the family’s deep roots in design and architectural achievements over their storied history. The garnet-hued, youthful red is packed with aromas of dark berry fruit intensity, layered with notes of cocoa and savory spice. It is ready to drink now with a few hours of decanting—or, better yet, hold on to the bottle for up to a decade to unravel its age-worthy pedigree.\u003c/p>\n\u003cp>NOTE: Lail Vineyards donates 10% of online sales of our Blueprint wines to organizations deep in the fight against climate change.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp data-start=\"335\" data-end=\"394\">\u003cstrong data-start=\"335\" data-end=\"354\">Leslie Sbrocco:\u003c/strong> Jewish deli delights in Santa Rosa…\u003c/p>\n\u003cp data-start=\"396\" data-end=\"452\">\u003cstrong data-start=\"396\" data-end=\"418\">Monicamary Falcon:\u003c/strong> I have to just keep going back.\u003c/p>\n\u003cp data-start=\"454\" data-end=\"507\">\u003cstrong data-start=\"454\" data-end=\"473\">Leslie Sbrocco:\u003c/strong> Southern soul food in San Jose.\u003c/p>\n\u003cp data-start=\"509\" data-end=\"566\">\u003cstrong data-start=\"509\" data-end=\"525\">Mike Nguyen:\u003c/strong> Mind-blowing. Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"568\" data-end=\"655\">\u003cstrong data-start=\"568\" data-end=\"587\">Leslie Sbrocco:\u003c/strong> And American bistro fare in Pleasant Hill. You just stole a bite.\u003c/p>\n\u003cp data-start=\"657\" data-end=\"706\">\u003cstrong data-start=\"657\" data-end=\"674\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"708\" data-end=\"756\">\u003cstrong data-start=\"708\" data-end=\"729\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"758\" data-end=\"853\">\u003cstrong data-start=\"758\" data-end=\"777\">Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area\u003c/em>. Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"855\" data-end=\"904\">\u003cstrong data-start=\"855\" data-end=\"872\">Rob Pattison:\u003c/strong> Okay, I stole a couple. Yeah.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"970\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> This is lovely. I’m having a wonderful time.\u003c/p>\n\u003cp data-start=\"972\" data-end=\"1279\">\u003cstrong data-start=\"972\" data-end=\"991\">Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp data-start=\"1281\" data-end=\"1459\">Joining me at the \u003cem>Check, Please!\u003c/em> table today are wine salesperson \u003cstrong data-start=\"1349\" data-end=\"1370\">Monicamary Falcon\u003c/strong>, retired labor lawyer \u003cstrong data-start=\"1393\" data-end=\"1409\">Rob Pattison\u003c/strong>, and propane account executive \u003cstrong data-start=\"1441\" data-end=\"1456\">Mike Nguyen\u003c/strong>.\u003c/p>\n\u003cp data-start=\"1461\" data-end=\"1502\">Welcome, everyone. Are you ready to go?\u003c/p>\n\u003cp data-start=\"1504\" data-end=\"1534\">\u003cstrong data-start=\"1504\" data-end=\"1526\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1536\" data-end=\"1569\">\u003cstrong data-start=\"1536\" data-end=\"1552\">Mike Nguyen:\u003c/strong> Let’s do this.\u003c/p>\n\u003cp data-start=\"1571\" data-end=\"1773\">\u003cstrong data-start=\"1571\" data-end=\"1590\">Leslie Sbrocco:\u003c/strong> Monicamary’s restaurant offers a huge assortment of Jewish deli fare, all made lovingly in-house. Located in Santa Rosa’s Historic Railroad Square, it’s Grossman’s Noshery & Bar.\u003c/p>\n\u003cp data-start=\"59\" data-end=\"261\">\u003cstrong data-start=\"59\" data-end=\"75\">Terri Stark:\u003c/strong> Our restaurant is Grossman’s Noshery & Bar. My family name was Grossman a long time ago. With Grossman’s, we wanted to bring things on the menu that evoke memories, family memories.\u003c/p>\n\u003cp data-start=\"263\" data-end=\"285\">\u003cstrong data-start=\"263\" data-end=\"273\">Woman:\u003c/strong> Holy cow.\u003c/p>\n\u003cp data-start=\"287\" data-end=\"497\">\u003cstrong data-start=\"287\" data-end=\"302\">Mark Stark:\u003c/strong> We make everything in-house. We produce all our pastramis Montreal-style, which is a smokier, deeper flavor. Our smoked turkey is made here. The kippered salmon, the lox, all kinds of pickles.\u003c/p>\n\u003cp data-start=\"499\" data-end=\"563\">\u003cstrong data-start=\"499\" data-end=\"515\">Terri Stark:\u003c/strong> The black-and-white cookies and the rugelach.\u003c/p>\n\u003cp data-start=\"565\" data-end=\"724\">\u003cstrong data-start=\"565\" data-end=\"580\">Mark Stark:\u003c/strong> We had the opportunity here to do our own bakery, and, of course, that meant we’re going to make our own bagels. So we did a lot of research.\u003c/p>\n\u003cp data-start=\"726\" data-end=\"759\">\u003cstrong data-start=\"726\" data-end=\"742\">Terri Stark:\u003c/strong> Lots of carbs.\u003c/p>\n\u003cp data-start=\"761\" data-end=\"991\">\u003cstrong data-start=\"761\" data-end=\"776\">Mark Stark:\u003c/strong> We ate a lot of bagels, and we found a few good ones in Brooklyn. When we left, we filled bottles of water up with Brooklyn tap water, brought it back, and made a starter. And that starter is still with us today.\u003c/p>\n\u003cp data-start=\"993\" data-end=\"1192\">\u003cstrong data-start=\"993\" data-end=\"1009\">Terri Stark:\u003c/strong> Our matzoh ball soup—we have the traditional, and then the twist to our matzoh ball soup is we also have the big piece of chicken which has some of our chicken kreplach in it, and—\u003c/p>\n\u003cp data-start=\"1194\" data-end=\"1226\">\u003cstrong data-start=\"1194\" data-end=\"1209\">Mark Stark:\u003c/strong> Ramen noodles.\u003c/p>\n\u003cp data-start=\"1228\" data-end=\"1286\">\u003cstrong data-start=\"1228\" data-end=\"1244\">Terri Stark:\u003c/strong> Ramen noodles. It’s a big bowl of soup.\u003c/p>\n\u003cp data-start=\"1288\" data-end=\"1333\">\u003cstrong data-start=\"1288\" data-end=\"1296\">Man:\u003c/strong> Was that the big piece of chicken?\u003c/p>\n\u003cp data-start=\"1335\" data-end=\"1376\">\u003cstrong data-start=\"1335\" data-end=\"1343\">Man:\u003c/strong> It was. I did want to do this.\u003c/p>\n\u003cp data-start=\"1378\" data-end=\"1575\">\u003cstrong data-start=\"1378\" data-end=\"1394\">Terri Stark:\u003c/strong> [Chuckles] And that just resonates with people, reminding them of, you know, when they were sick and their bubby made them matzoh ball soup. And as long as your balls float—good.\u003c/p>\n\u003cp data-start=\"1577\" data-end=\"1625\">\u003cstrong data-start=\"1577\" data-end=\"1592\">Mark Stark:\u003c/strong> You know, uh, we live by that.\u003c/p>\n\u003cp data-start=\"1627\" data-end=\"1647\">\u003cstrong data-start=\"1627\" data-end=\"1645\">[Bell dinging]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1649\" data-end=\"1678\">\u003cstrong data-start=\"1649\" data-end=\"1665\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"1680\" data-end=\"1733\">\u003cstrong data-start=\"1680\" data-end=\"1695\">Mark Stark:\u003c/strong> If your balls float, it’s all good.\u003c/p>\n\u003cp data-start=\"1735\" data-end=\"1819\">\u003cstrong data-start=\"1735\" data-end=\"1751\">Terri Stark:\u003c/strong> And what’s unique to Grossman’s, too, is that we have a full bar.\u003c/p>\n\u003cp data-start=\"1821\" data-end=\"1859\">\u003cstrong data-start=\"1821\" data-end=\"1836\">Mark Stark:\u003c/strong> Bourbon and brisket.\u003c/p>\n\u003cp data-start=\"1861\" data-end=\"1885\">\u003cstrong data-start=\"1861\" data-end=\"1877\">Terri Stark:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1887\" data-end=\"1947\">\u003cstrong data-start=\"1887\" data-end=\"1902\">Mark Stark:\u003c/strong> Not sure if it gets much better than that.\u003c/p>\n\u003cp data-start=\"1949\" data-end=\"1993\">\u003cstrong data-start=\"1949\" data-end=\"1965\">Terri Stark:\u003c/strong> Weekend at Bubby’s. Yeah.\u003c/p>\n\u003cp data-start=\"1995\" data-end=\"2145\">\u003cstrong data-start=\"1995\" data-end=\"2010\">Mark Stark:\u003c/strong> There are some delis that are hundreds of years old. I think we have plenty of time to work things out and just keep getting better.\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2176\">\u003cstrong data-start=\"2147\" data-end=\"2163\">Terri Stark:\u003c/strong> [Chuckles]\u003c/p>\n\u003cp data-start=\"2178\" data-end=\"2293\">\u003cstrong data-start=\"2178\" data-end=\"2197\">Leslie Sbrocco:\u003c/strong> Now, Monicamary, this place is definitely more than a deli. What makes it so special for you?\u003c/p>\n\u003cp data-start=\"2295\" data-end=\"2597\">\u003cstrong data-start=\"2295\" data-end=\"2317\">Monicamary Falcon:\u003c/strong> First, when you walk in, it’s very warm. The people greet you so nicely and kindly. They just keep it really homey. I just started popping in for lunches and discovered a plethora of beautiful dishes that I would never make at home. So I have to just keep going back for these.\u003c/p>\n\u003cp data-start=\"2599\" data-end=\"2645\">\u003cstrong data-start=\"2599\" data-end=\"2618\">Leslie Sbrocco:\u003c/strong> It is an extensive menu.\u003c/p>\n\u003cp data-start=\"2647\" data-end=\"2682\">\u003cstrong data-start=\"2647\" data-end=\"2669\">Monicamary Falcon:\u003c/strong> Extensive.\u003c/p>\n\u003cp data-start=\"2684\" data-end=\"2766\">\u003cstrong data-start=\"2684\" data-end=\"2703\">Leslie Sbrocco:\u003c/strong> So start off with a dish that you love, that you always get.\u003c/p>\n\u003cp data-start=\"2768\" data-end=\"3267\">\u003cstrong data-start=\"2768\" data-end=\"2790\">Monicamary Falcon:\u003c/strong> I get the smoked & pickled fish. That’s a big, shareable dish, and it comes with pickled herring which is, really, the favorite. It just has a nice pickled but also a little sweetness to it. There’s also some salmon rillettes on there, which I love. They’re creamy. Everything is made in-house. They make their bagels and their challah and their matzoh, and you can spread your cream cheese and get a taste of what they’re making behind the scenes in the bakery in the back.\u003c/p>\n\u003cp data-start=\"3269\" data-end=\"3480\">\u003cstrong data-start=\"3269\" data-end=\"3285\">Mike Nguyen:\u003c/strong> The fish board was delicious. The smoked salmon, that was great. It was pastrami-brined. And the portions were very generous, so there was no shortage of that. And it was absolutely delicious.\u003c/p>\n\u003cp data-start=\"3482\" data-end=\"3681\">\u003cstrong data-start=\"3482\" data-end=\"3499\">Rob Pattison:\u003c/strong> The lox and the bagel and the sliced red onions, the capers were fantastic. The pickled herring, my Norwegian forebears might have liked it, but I didn’t care for that part of it.\u003c/p>\n\u003cp data-start=\"3683\" data-end=\"3749\">\u003cstrong data-start=\"3683\" data-end=\"3702\">Leslie Sbrocco:\u003c/strong> Just because you don’t like pickled herring.\u003c/p>\n\u003cp data-start=\"3751\" data-end=\"3824\">\u003cstrong data-start=\"3751\" data-end=\"3768\">Rob Pattison:\u003c/strong> Yeah, yeah, but the rest of it was really quite good.\u003c/p>\n\u003cp data-start=\"3826\" data-end=\"3892\">\u003cstrong data-start=\"3826\" data-end=\"3845\">Leslie Sbrocco:\u003c/strong> Okay. What do you get once you’re past that?\u003c/p>\n\u003cp data-start=\"59\" data-end=\"418\">\u003cstrong data-start=\"59\" data-end=\"78\">Monicamary Falcon:\u003c/strong> The Cobb salad is delicious. The turkey is homemade, and it has a nice portion of lettuce with a delicious, light, creamy dressing, but they throw these deli bits on there, and they’re—literally, when you cut meat and there’s crumbles, like, how creative to take that and put it on top of a salad. It really made it nice. So I love that.\u003c/p>\n\u003cp data-start=\"420\" data-end=\"561\">And then the matzoh ball soup with the matzoh ball that was just hearty, the broth was just clear, and it had carrots on top. So flavorful.\u003c/p>\n\u003cp data-start=\"563\" data-end=\"801\">\u003cstrong data-start=\"563\" data-end=\"579\">Mike Nguyen:\u003c/strong> So I actually wanted to second her opinion with the matzoh ball soup. It was absolutely amazing. You can tell they put a lot of attention and time into it. The rosemary and dill within it were really good. I enjoyed it.\u003c/p>\n\u003cp data-start=\"803\" data-end=\"939\">I also had the cucumber mocktail. That had strawberries, ginger, basil. Delicious. You know, it helped to settle the gut afterwards…\u003c/p>\n\u003cp data-start=\"941\" data-end=\"957\">\u003cstrong data-start=\"941\" data-end=\"955\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"959\" data-end=\"981\">…so that was good.\u003c/p>\n\u003cp data-start=\"983\" data-end=\"1155\">\u003cstrong data-start=\"983\" data-end=\"1000\">Rob Pattison:\u003c/strong> The killer mocktail was the Orange is the New Blackberry. Oh, my gosh. Orange syrup and blackberry muddled jam in it and seltzer water—very flavorful.\u003c/p>\n\u003cp data-start=\"1157\" data-end=\"1189\">\u003cstrong data-start=\"1157\" data-end=\"1176\">Leslie Sbrocco:\u003c/strong> Excellent.\u003c/p>\n\u003cp data-start=\"1191\" data-end=\"1495\">\u003cstrong data-start=\"1191\" data-end=\"1208\">Rob Pattison:\u003c/strong> I stole a look at and then I stole a bite of my friend’s patty melt. And it had a nice hamburger, and it had a nice bit of pastrami on top of that. And then it was covered with some Gruyère cheese, and then it had a nice little special saucy thing on there. So I stole a bite of that.\u003c/p>\n\u003cp data-start=\"1497\" data-end=\"1551\">\u003cstrong data-start=\"1497\" data-end=\"1516\">Leslie Sbrocco:\u003c/strong> Sounds like you stole two bites.\u003c/p>\n\u003cp data-start=\"1553\" data-end=\"1602\">\u003cstrong data-start=\"1553\" data-end=\"1570\">Rob Pattison:\u003c/strong> Okay, I stole a couple, yeah.\u003c/p>\n\u003cp data-start=\"1604\" data-end=\"1620\">\u003cstrong data-start=\"1604\" data-end=\"1618\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1622\" data-end=\"1940\">\u003cstrong data-start=\"1622\" data-end=\"1644\">Monicamary Falcon:\u003c/strong> I got the chicken kebabs last time. There were two of them. They were really thinly pounded, and they came with a yogurt sauce. They had a little spicy flavor to them. And there was a sauce on the side which was the amba sauce. This is a mango sauce, and it just really cooled down that spice.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2058\">And I had that with an egg cream. It was a seltzer water with this milky goodness and it was just very refreshing.\u003c/p>\n\u003cp data-start=\"2060\" data-end=\"2145\">\u003cstrong data-start=\"2060\" data-end=\"2079\">Leslie Sbrocco:\u003c/strong> Well, you got to talk a little bit about dessert, too, because—\u003c/p>\n\u003cp data-start=\"2147\" data-end=\"2177\">\u003cstrong data-start=\"2147\" data-end=\"2169\">Monicamary Falcon:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"2179\" data-end=\"2365\">We ordered the babka for the table. It was a nice slice of bread with cinnamon swirl. And then there was the chocolate babka with the chocolate swirl. That chocolate is just delicious.\u003c/p>\n\u003cp data-start=\"2367\" data-end=\"2428\">And then the soft serve, of course. Soft serve is the best.\u003c/p>\n\u003cp data-start=\"2430\" data-end=\"2478\">\u003cstrong data-start=\"2430\" data-end=\"2449\">Leslie Sbrocco:\u003c/strong> Did you have some dessert?\u003c/p>\n\u003cp data-start=\"2480\" data-end=\"2536\">\u003cstrong data-start=\"2480\" data-end=\"2497\">Rob Pattison:\u003c/strong> We had some of the soft serve, yeah.\u003c/p>\n\u003cp data-start=\"2538\" data-end=\"2578\">\u003cstrong data-start=\"2538\" data-end=\"2557\">Leslie Sbrocco:\u003c/strong> The Straus Family.\u003c/p>\n\u003cp data-start=\"2580\" data-end=\"2633\">\u003cstrong data-start=\"2580\" data-end=\"2597\">Rob Pattison:\u003c/strong> Yeah, it was really, really nice.\u003c/p>\n\u003cp data-start=\"2635\" data-end=\"2669\">\u003cstrong data-start=\"2635\" data-end=\"2645\">Woman:\u003c/strong> Ooh, that is so good.\u003c/p>\n\u003cp data-start=\"2671\" data-end=\"2824\">\u003cstrong data-start=\"2671\" data-end=\"2688\">Rob Pattison:\u003c/strong> The sauce that was on it—it was a tahini sauce, and it was not familiar to me, so I puzzled over it for a long time, but it was good.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2894\">\u003cstrong data-start=\"2826\" data-end=\"2845\">Leslie Sbrocco:\u003c/strong> Did you feel like you got value when you went?\u003c/p>\n\u003cp data-start=\"2896\" data-end=\"3015\">\u003cstrong data-start=\"2896\" data-end=\"2912\">Mike Nguyen:\u003c/strong> I did, yeah. The portions were great, and the pricing aligned with it, as well. I really enjoyed it.\u003c/p>\n\u003cp data-start=\"3017\" data-end=\"3126\">\u003cstrong data-start=\"3017\" data-end=\"3036\">Leslie Sbrocco:\u003c/strong> And Railroad Square is a great place to discover and explore—a lot of shops and places.\u003c/p>\n\u003cp data-start=\"3128\" data-end=\"3189\">\u003cstrong data-start=\"3128\" data-end=\"3150\">Monicamary Falcon:\u003c/strong> Yes, and other restaurants, as well.\u003c/p>\n\u003cp data-start=\"3191\" data-end=\"3408\">\u003cstrong data-start=\"3191\" data-end=\"3210\">Leslie Sbrocco:\u003c/strong> Mm-hmm. Alright, if you would like to try Grossman’s Noshery & Bar, it’s located on Wilson Street in Santa Rosa’s Railroad Square. The average lunch tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"3410\" data-end=\"3624\">Well, you will want to loosen your belt a notch for Mike’s pick, offering southern specialties, like Texas-style barbecue, smothered oxtails, and sweet potato pie. It’s his favorite spot to kick back and pig out.\u003c/p>\n\u003cp data-start=\"3626\" data-end=\"3671\">Located in San Jose, it’s Jackie’s Place.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"108\">\u003cstrong data-start=\"60\" data-end=\"79\">Jackie Jackson:\u003c/strong> Love you. I love you guys.\u003c/p>\n\u003cp data-start=\"110\" data-end=\"177\">\u003cstrong data-start=\"110\" data-end=\"130\">Hasaahn Jackson:\u003c/strong> Family, we’re doing alright over here still?\u003c/p>\n\u003cp data-start=\"179\" data-end=\"338\">Soul food, to me, is African-American cuisine that originated from the South, where we had to use little resources but make plenty of bountiful meals out of.\u003c/p>\n\u003cp data-start=\"340\" data-end=\"395\">\u003cstrong data-start=\"340\" data-end=\"359\">Jackie Jackson:\u003c/strong> The roux is what makes the gumbo.\u003c/p>\n\u003cp data-start=\"397\" data-end=\"553\">Soul food is something that takes time. You can’t rush it. You season it until the Gods call, and then you slow simmer it until it’s cooked to perfection.\u003c/p>\n\u003cp data-start=\"555\" data-end=\"571\">\u003cstrong data-start=\"555\" data-end=\"569\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"573\" data-end=\"742\">We come from a real small community called Hondo, Texas. Nobody’s ever heard of it. It’s about 3,000 people there. Almost everybody that lived there was related to us.\u003c/p>\n\u003cp data-start=\"744\" data-end=\"776\">\u003cstrong data-start=\"744\" data-end=\"763\">Jackie Jackson:\u003c/strong> Bye, baby.\u003c/p>\n\u003cp data-start=\"778\" data-end=\"915\">My mother was a chef. There was always a bunch of people at our house. The recipes came from my mother, but I had to put my juju on it.\u003c/p>\n\u003cp data-start=\"917\" data-end=\"996\">\u003cstrong data-start=\"917\" data-end=\"937\">Hasaahn Jackson:\u003c/strong> The story of Jackie’s Place is family coming together.\u003c/p>\n\u003cp data-start=\"998\" data-end=\"1034\">Say, “Hey, Ma. How are you doing?”\u003c/p>\n\u003cp data-start=\"1036\" data-end=\"1250\">So working with my mom and my family has been most rewarding. Actually, my mom taught me how to cook along with all my brothers and sisters, and sometimes we even get real competitive to see who the best cook is.\u003c/p>\n\u003cp data-start=\"1252\" data-end=\"1295\">\u003cstrong data-start=\"1252\" data-end=\"1271\">Jackie Jackson:\u003c/strong> I’m still number one.\u003c/p>\n\u003cp data-start=\"1297\" data-end=\"1397\">\u003cstrong data-start=\"1297\" data-end=\"1317\">Hasaahn Jackson:\u003c/strong> Here at Jackie’s Place, when you get ribs, they’re our Uncle Greg’s Ribs.\u003c/p>\n\u003cp data-start=\"1399\" data-end=\"1442\">\u003cstrong data-start=\"1399\" data-end=\"1418\">Jackie Jackson:\u003c/strong> They’re my brother’s.\u003c/p>\n\u003cp data-start=\"1444\" data-end=\"1545\">The nachos are named after my brother, Scoop Nachos. Laverne’s Sweet Potato Pie. JuJu Drinks.\u003c/p>\n\u003cp data-start=\"1547\" data-end=\"1642\">We try to practice passing down the recipes and giving the recognition to where it came from.\u003c/p>\n\u003cp data-start=\"1644\" data-end=\"1803\">\u003cstrong data-start=\"1644\" data-end=\"1663\">Jackie Jackson:\u003c/strong> I wanted to go back to actually what I served my kids when they were growing up in our household. I called my house the Kool-Aid house.\u003c/p>\n\u003cp data-start=\"1805\" data-end=\"1891\">We don’t call it by the flavor. We call it by the color. It’s just a southern thing.\u003c/p>\n\u003cp data-start=\"1893\" data-end=\"1955\">“You got some purple Kool-Aid?”\u003cbr data-start=\"1924\" data-end=\"1927\">“I got some red Kool-Aid.”\u003c/p>\n\u003cp data-start=\"1957\" data-end=\"2055\">\u003cstrong data-start=\"1957\" data-end=\"1977\">Hasaahn Jackson:\u003c/strong> Take your time. Take your time, family. You guys don’t have to go anywhere.\u003c/p>\n\u003cp data-start=\"2057\" data-end=\"2200\">\u003cstrong data-start=\"2057\" data-end=\"2076\">Jackie Jackson:\u003c/strong> What we want people to feel when they walk in our doors is that they’re part of our family. We even greet them as family.\u003c/p>\n\u003cp data-start=\"2202\" data-end=\"2232\">“Hey, Sis.”\u003cbr data-start=\"2213\" data-end=\"2216\">“Hi, Brother.”\u003c/p>\n\u003cp data-start=\"2234\" data-end=\"2252\">I love you, Jay.\u003c/p>\n\u003cp data-start=\"2254\" data-end=\"2319\">We hug on them and love on them. And we want them to come back.\u003c/p>\n\u003cp data-start=\"2321\" data-end=\"2337\">\u003cstrong data-start=\"2321\" data-end=\"2335\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2339\" data-end=\"2548\">And what has made me the most proud is to look out in my dining room and see that our restaurant is not just serving the African-American community, but it’s serving every culture that San Jose has to offer.\u003c/p>\n\u003cp data-start=\"2550\" data-end=\"2580\">\u003cstrong data-start=\"2550\" data-end=\"2560\">Woman:\u003c/strong> Same shirt. Yeah!\u003c/p>\n\u003cp data-start=\"2582\" data-end=\"2684\">\u003cstrong data-start=\"2582\" data-end=\"2602\">Hasaahn Jackson:\u003c/strong> And I think their reaction to our food is the thing that’s the most fulfilling.\u003c/p>\n\u003cp data-start=\"2686\" data-end=\"2790\">\u003cstrong data-start=\"2686\" data-end=\"2705\">Leslie Sbrocco:\u003c/strong> Alright, Mike, do we have to name this Mike’s Place instead of Jackie’s Place?\u003c/p>\n\u003cp data-start=\"2792\" data-end=\"2815\">Do you go that often?\u003c/p>\n\u003cp data-start=\"2817\" data-end=\"2858\">\u003cstrong data-start=\"2817\" data-end=\"2833\">Mike Nguyen:\u003c/strong> I feel like we should.\u003c/p>\n\u003cp data-start=\"2860\" data-end=\"2876\">\u003cstrong data-start=\"2860\" data-end=\"2874\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"2878\" data-end=\"2965\">\u003cstrong data-start=\"2878\" data-end=\"2897\">Leslie Sbrocco:\u003c/strong> Have you told Jackie yet? I don’t think she’ll be happy about it.\u003c/p>\n\u003cp data-start=\"2967\" data-end=\"3016\">\u003cstrong data-start=\"2967\" data-end=\"2986\">Leslie Sbrocco:\u003c/strong> What is so unique about it?\u003c/p>\n\u003cp data-start=\"3018\" data-end=\"3209\">\u003cstrong data-start=\"3018\" data-end=\"3034\">Mike Nguyen:\u003c/strong> One, the ambiance and atmosphere. It’s family-owned and operated. I just love the feel each time I’m there. Customer service is wonderful. And the food is just exceptional.\u003c/p>\n\u003cp data-start=\"3211\" data-end=\"3283\">\u003cstrong data-start=\"3211\" data-end=\"3221\">Woman:\u003c/strong> We drove three hours to be here. The best food to be found.\u003c/p>\n\u003cp data-start=\"3285\" data-end=\"3398\">\u003cstrong data-start=\"3285\" data-end=\"3301\">Mike Nguyen:\u003c/strong> I highly recommend the oxtail. Growing up in a Vietnamese household, you know, we love oxtail.\u003c/p>\n\u003cp data-start=\"3400\" data-end=\"3536\">So going to Jackie’s Place for the first time, trying it out, was just mind-blowing to me, and it took me back to my roots as a kid.\u003c/p>\n\u003cp data-start=\"3538\" data-end=\"3713\">It’s slow-cooked and simmered oxtails smothered in gravy in addition to the sweet cornbread muffin and just a nice, generous serving of rice, and it’s absolutely phenomenal.\u003c/p>\n\u003cp data-start=\"3715\" data-end=\"3792\">You mix it all together, and you have yourself a winning plate right there.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3842\">\u003cstrong data-start=\"3794\" data-end=\"3813\">Leslie Sbrocco:\u003c/strong> Winning plate right there.\u003c/p>\n\u003cp data-start=\"3844\" data-end=\"3889\">I heard, “Mm-hmm, mm-hmm,” with the oxtail.\u003c/p>\n\u003cp data-start=\"3891\" data-end=\"3917\">Who else had the oxtail?\u003c/p>\n\u003cp data-start=\"3919\" data-end=\"3971\">\u003cstrong data-start=\"3919\" data-end=\"3936\">Rob Pattison:\u003c/strong> I had never had oxtail before…\u003c/p>\n\u003cp data-start=\"3973\" data-end=\"4008\">\u003cstrong data-start=\"3973\" data-end=\"3992\">Leslie Sbrocco:\u003c/strong> Really? Okay.\u003c/p>\n\u003cp data-start=\"4010\" data-end=\"4096\">\u003cstrong data-start=\"4010\" data-end=\"4027\">Rob Pattison:\u003c/strong> …and Mike is exactly right. It is spectacular. It was delicious.\u003c/p>\n\u003cp data-start=\"4098\" data-end=\"4236\">\u003cstrong data-start=\"4098\" data-end=\"4120\">Monicamary Falcon:\u003c/strong> I wanted to also say when we walked in, like, literally walking from the parking lot, I could smell the barbecue.\u003c/p>\n\u003cp data-start=\"4238\" data-end=\"4327\">I don’t even know where the barbecue was coming from, but I was like, “What?” And then—\u003c/p>\n\u003cp data-start=\"4329\" data-end=\"4385\">\u003cstrong data-start=\"4329\" data-end=\"4348\">Leslie Sbrocco:\u003c/strong> Follow your nose, it always knows.\u003c/p>\n\u003cp data-start=\"4387\" data-end=\"4429\">\u003cstrong data-start=\"4387\" data-end=\"4409\">Monicamary Falcon:\u003c/strong> Follow your nose.\u003c/p>\n\u003cp data-start=\"4431\" data-end=\"4591\">And so the meat plate was really delicious. You had your choice of chicken, fish, there was brisket, and there was even a vegan option, which was really cool.\u003c/p>\n\u003cp data-start=\"4593\" data-end=\"4688\">The fish was delicious. It was thin. It was just perfectly coated in, like, a cornmeal crust.\u003c/p>\n\u003cp data-start=\"4690\" data-end=\"4897\">And then the brisket, the person that had that said it was a little bit dry to start, but there’s this beautiful barbecue homemade sauce that you can just put on anything, and, boy, I put it on everything.\u003c/p>\n\u003cp data-start=\"4899\" data-end=\"4934\">I’m a side girl. I love my sides.\u003c/p>\n\u003cp data-start=\"4936\" data-end=\"5107\">And it had the beans, which were just flavorful, and they had that little barbecue sauce and a little spiciness to them, and the mac and cheese, like perfectly textured.\u003c/p>\n\u003cp data-start=\"5109\" data-end=\"5141\">And it was huge. So delicious.\u003c/p>\n\u003cp data-start=\"5143\" data-end=\"5239\">And he mentioned the corn muffins because you didn’t need to put any butter or anything on it.\u003c/p>\n\u003cp data-start=\"5241\" data-end=\"5321\">They had that perfect crispness on the outside, and they came with everything.\u003c/p>\n\u003cp data-start=\"5323\" data-end=\"5537\">\u003cstrong data-start=\"5323\" data-end=\"5339\">Mike Nguyen:\u003c/strong> So the fried fish that you mentioned earlier, if you do a trick where you get the chicken gravy on the side and splash a little Louisiana Hot Sauce in it, you dip your fish in there—mind-blowing.\u003c/p>\n\u003cp data-start=\"5539\" data-end=\"5565\">Absolutely mind-blowing.\u003c/p>\n\u003cp data-start=\"5567\" data-end=\"5596\">\u003cstrong data-start=\"5567\" data-end=\"5589\">Monicamary Falcon:\u003c/strong> Ooh.\u003c/p>\n\u003cp data-start=\"5598\" data-end=\"5653\">\u003cstrong data-start=\"5598\" data-end=\"5617\">Leslie Sbrocco:\u003c/strong> Alright, an insider tip. Love it.\u003c/p>\n\u003cp data-start=\"5655\" data-end=\"5698\">\u003cstrong data-start=\"5655\" data-end=\"5671\">Mike Nguyen:\u003c/strong> You got to give it a go.\u003c/p>\n\u003cp data-start=\"5700\" data-end=\"5806\">So we had the pulled pork. That was about the most delicious pulled pork I think I’d had about anywhere.\u003c/p>\n\u003cp data-start=\"5808\" data-end=\"5848\">\u003cstrong data-start=\"5808\" data-end=\"5827\">Leslie Sbrocco:\u003c/strong> Wow. Look at that.\u003c/p>\n\u003cp data-start=\"5850\" data-end=\"5907\">\u003cstrong data-start=\"5850\" data-end=\"5867\">Rob Pattison:\u003c/strong> It was fantastic. Perfectly prepared.\u003c/p>\n\u003cp data-start=\"5909\" data-end=\"5970\">\u003cstrong data-start=\"5909\" data-end=\"5928\">Leslie Sbrocco:\u003c/strong> I think Rob’s going to give you a kiss.\u003c/p>\n\u003cp data-start=\"5972\" data-end=\"6026\">\u003cstrong data-start=\"5972\" data-end=\"5989\">Rob Pattison:\u003c/strong> Yeah, uh, you’re close to it, man.\u003c/p>\n\u003cp data-start=\"6028\" data-end=\"6094\">\u003cstrong data-start=\"6028\" data-end=\"6044\">Mike Nguyen:\u003c/strong> Don’t think my girlfriend’s going to like that.\u003c/p>\n\u003cp data-start=\"6096\" data-end=\"6130\">\u003cstrong data-start=\"6096\" data-end=\"6115\">Leslie Sbrocco:\u003c/strong> \u003cstrong data-start=\"6116\" data-end=\"6128\">[Laughs]\u003c/strong>\u003c/p>\n\u003cp data-start=\"6132\" data-end=\"6262\">\u003cstrong data-start=\"6132\" data-end=\"6149\">Rob Pattison:\u003c/strong> In addition to that, it came with Uncle Greg’s Pork Ribs. Oh, my gosh. They were great. They were wonderful.\u003c/p>\n\u003cp data-start=\"6264\" data-end=\"6422\">Oh, I found that I was eating away, and my three tablemates, you know, they were done, they couldn’t eat anymore, and I was, “What’s wrong with you people?”\u003c/p>\n\u003cp data-start=\"6424\" data-end=\"6440\">I wanted more.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"255\">\u003cstrong data-start=\"60\" data-end=\"82\">Monicamary Falcon:\u003c/strong> I had the seafood gumbo with chicken, shrimp, and there was a dollop of white rice that was perfectly cooked. It just melded together, and it was such a generous portion.\u003c/p>\n\u003cp data-start=\"257\" data-end=\"480\">\u003cstrong data-start=\"257\" data-end=\"273\">Mike Nguyen:\u003c/strong> Another thing I’d recommend, as well, would be the Hennessy Sideshow. Obviously, an ode to the Bay Area. It has Hennessy, Grand Marnier, and lemonade in it—so drink at your own risk, but it’s delicious.\u003c/p>\n\u003cp data-start=\"482\" data-end=\"642\">\u003cstrong data-start=\"482\" data-end=\"504\">Monicamary Falcon:\u003c/strong> They really do have some really nice signature cocktails there. The Gin & JuJu—it had Kool-Aid in it, and I could taste my childhood.\u003c/p>\n\u003cp data-start=\"644\" data-end=\"822\">You know, when you were young and you would put the Kool-Aid, and you could smell the powder of the Kool-Aid. It just felt like my childhood, but it had a little alcohol in it.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"859\">\u003cstrong data-start=\"824\" data-end=\"843\">Leslie Sbrocco:\u003c/strong> But with gin.\u003c/p>\n\u003cp data-start=\"861\" data-end=\"913\">\u003cstrong data-start=\"861\" data-end=\"883\">Monicamary Falcon:\u003c/strong> With gin. It was delicious.\u003c/p>\n\u003cp data-start=\"915\" data-end=\"959\">\u003cstrong data-start=\"915\" data-end=\"934\">Leslie Sbrocco:\u003c/strong> Was there any dessert?\u003c/p>\n\u003cp data-start=\"961\" data-end=\"989\">\u003cstrong data-start=\"961\" data-end=\"983\">Monicamary Falcon:\u003c/strong> Oh.\u003c/p>\n\u003cp data-start=\"991\" data-end=\"1094\">\u003cstrong data-start=\"991\" data-end=\"1007\">Mike Nguyen:\u003c/strong> I got something for you. The Banana Pudding is phenomenal. Very soft and decadent.\u003c/p>\n\u003cp data-start=\"1096\" data-end=\"1233\">\u003cstrong data-start=\"1096\" data-end=\"1118\">Monicamary Falcon:\u003c/strong> So we did take home the Peach Cobbler, and we took home the Key Lime Pie. And my mom just loved the cobbler.\u003c/p>\n\u003cp data-start=\"1235\" data-end=\"1433\">It’s beautiful. Like, they cut a square of crust on top perfectly, and then the peaches are oozing out, and the peaches are just full of cinnamon and baking spices. It was so creamy and delicious.\u003c/p>\n\u003cp data-start=\"1435\" data-end=\"1470\">So don’t skip the desserts there.\u003c/p>\n\u003cp data-start=\"1472\" data-end=\"1556\">\u003cstrong data-start=\"1472\" data-end=\"1489\">Rob Pattison:\u003c/strong> I’m going to register a little bit of a dissent on the desserts.\u003c/p>\n\u003cp data-start=\"1558\" data-end=\"1585\">\u003cstrong data-start=\"1558\" data-end=\"1577\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1587\" data-end=\"1640\">\u003cstrong data-start=\"1587\" data-end=\"1604\">Rob Pattison:\u003c/strong> The Sweet Potato Pie was great.\u003c/p>\n\u003cp data-start=\"1642\" data-end=\"1697\">\u003cstrong data-start=\"1642\" data-end=\"1664\">Monicamary Falcon:\u003c/strong> [Gasps] We didn’t have that.\u003c/p>\n\u003cp data-start=\"1699\" data-end=\"1751\">\u003cstrong data-start=\"1699\" data-end=\"1716\">Rob Pattison:\u003c/strong> The Peach Cobbler—not so much.\u003c/p>\n\u003cp data-start=\"1753\" data-end=\"1784\">\u003cstrong data-start=\"1753\" data-end=\"1772\">Leslie Sbrocco:\u003c/strong> Ah, okay.\u003c/p>\n\u003cp data-start=\"1786\" data-end=\"1816\">\u003cstrong data-start=\"1786\" data-end=\"1808\">Monicamary Falcon:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1818\" data-end=\"1978\">\u003cstrong data-start=\"1818\" data-end=\"1835\">Rob Pattison:\u003c/strong> Yeah, the crust that you describe is accurate, but they seemed like they were just canned peaches in the liquid, and I didn’t care for that.\u003c/p>\n\u003cp data-start=\"1980\" data-end=\"2056\">\u003cstrong data-start=\"1980\" data-end=\"1999\">Leslie Sbrocco:\u003c/strong> So you got the pork up here and the peaches down here.\u003c/p>\n\u003cp data-start=\"2058\" data-end=\"2089\">\u003cstrong data-start=\"2058\" data-end=\"2075\">Rob Pattison:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp data-start=\"2091\" data-end=\"2118\">\u003cstrong data-start=\"2091\" data-end=\"2110\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"2120\" data-end=\"2174\">\u003cstrong data-start=\"2120\" data-end=\"2137\">Rob Pattison:\u003c/strong> But I had enough pork for dessert.\u003c/p>\n\u003cp data-start=\"2176\" data-end=\"2208\">\u003cstrong data-start=\"2176\" data-end=\"2195\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"2210\" data-end=\"2241\">\u003cstrong data-start=\"2210\" data-end=\"2227\">Rob Pattison:\u003c/strong> I did fine.\u003c/p>\n\u003cp data-start=\"2243\" data-end=\"2347\">\u003cstrong data-start=\"2243\" data-end=\"2265\">Monicamary Falcon:\u003c/strong> We sat at the bar, which was really fun. The bartender was so helpful, so nice.\u003c/p>\n\u003cp data-start=\"2349\" data-end=\"2400\">\u003cstrong data-start=\"2349\" data-end=\"2368\">Leslie Sbrocco:\u003c/strong> So you felt service was good.\u003c/p>\n\u003cp data-start=\"2402\" data-end=\"2437\">\u003cstrong data-start=\"2402\" data-end=\"2424\">Monicamary Falcon:\u003c/strong> Very good.\u003c/p>\n\u003cp data-start=\"2439\" data-end=\"2507\">\u003cstrong data-start=\"2439\" data-end=\"2456\">Rob Pattison:\u003c/strong> Service was great. It’s fast and it’s efficient.\u003c/p>\n\u003cp data-start=\"2509\" data-end=\"2562\">\u003cstrong data-start=\"2509\" data-end=\"2528\">Leslie Sbrocco:\u003c/strong> Yeah, you’d definitely go back.\u003c/p>\n\u003cp data-start=\"2564\" data-end=\"2604\">\u003cstrong data-start=\"2564\" data-end=\"2581\">Rob Pattison:\u003c/strong> I would. Absolutely.\u003c/p>\n\u003cp data-start=\"2606\" data-end=\"2771\">\u003cstrong data-start=\"2606\" data-end=\"2625\">Leslie Sbrocco:\u003c/strong> If you would like to try Jackie’s Place, it’s located on 1st Street in San Jose, and the average tab per person without drinks is around $35.\u003c/p>\n\u003cp data-start=\"2773\" data-end=\"2935\">Rob is a serious home winemaker. When it comes to dining out, he’s always on the hunt for hard-to-find wines by the glass that pair perfectly with every course.\u003c/p>\n\u003cp data-start=\"2937\" data-end=\"3059\">Add in seasonal California cuisine and a relaxed, unpretentious vibe, and you’ve got the recipe for Rob’s favorite café.\u003c/p>\n\u003cp data-start=\"3061\" data-end=\"3121\">Located in downtown Pleasant Hill, it’s Crescent Bistro.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"162\">\u003cstrong data-start=\"60\" data-end=\"79\">Bradley Zeller:\u003c/strong> Crescent Bistro is a local restaurant where we try and serve the neighborhood.\u003c/p>\n\u003cp data-start=\"164\" data-end=\"207\">Yeah, always got to get the deviled eggs.\u003c/p>\n\u003cp data-start=\"209\" data-end=\"279\">Just trying to do upscale, delicious food with a relaxed atmosphere.\u003c/p>\n\u003cp data-start=\"281\" data-end=\"301\">\u003cstrong data-start=\"281\" data-end=\"291\">Woman:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"303\" data-end=\"326\">\u003cstrong data-start=\"303\" data-end=\"316\">Woman #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"328\" data-end=\"417\">\u003cstrong data-start=\"328\" data-end=\"347\">Bradley Zeller:\u003c/strong> We’re California cuisine but with a little bit of global influence.\u003c/p>\n\u003cp data-start=\"419\" data-end=\"445\">Two tempura green beans.\u003c/p>\n\u003cp data-start=\"447\" data-end=\"521\">At Crescent Bistro, we really focus on making everything from scratch.\u003c/p>\n\u003cp data-start=\"523\" data-end=\"558\">Fried chicken’s always a classic.\u003c/p>\n\u003cp data-start=\"560\" data-end=\"585\">Two short ribs all day.\u003c/p>\n\u003cp data-start=\"587\" data-end=\"695\">The short rib is something that’s been around for a long time. We think we just do it really, really well.\u003c/p>\n\u003cp data-start=\"697\" data-end=\"876\">Try and change up the risotto, the gnocchi, the steak dish, just so we keep using seasonal local ingredients and just highlighting the really good produce we have in California.\u003c/p>\n\u003cp data-start=\"878\" data-end=\"1132\">My favorite item on the menu is the Pork Buns. Some of the fun part of being in California is just having some other influences, bringing in some Asian influence with the gochujang sauce, some pickled cucumbers, and just some really good ingredients.\u003c/p>\n\u003cp data-start=\"1134\" data-end=\"1177\">We’ve got a really good cocktail program.\u003c/p>\n\u003cp data-start=\"1179\" data-end=\"1204\">We make our own syrups.\u003c/p>\n\u003cp data-start=\"1206\" data-end=\"1244\">We juice everything fresh every day.\u003c/p>\n\u003cp data-start=\"1246\" data-end=\"1418\">We have some great wines by the glass, some really good variety in there, and then just enough craft beer to keep the beer people happy, and I’m one of them. I love beer.\u003c/p>\n\u003cp data-start=\"1420\" data-end=\"1449\">Good. Good to see you, too.\u003c/p>\n\u003cp data-start=\"1451\" data-end=\"1501\">It’s great to have a restaurant where I grew up.\u003c/p>\n\u003cp data-start=\"1503\" data-end=\"1561\">I’m super familiar with the neighborhood, the clientele.\u003c/p>\n\u003cp data-start=\"1563\" data-end=\"1661\">I get to do what I love and with people I care about and with people that care about this place.\u003c/p>\n\u003cp data-start=\"1663\" data-end=\"1797\">\u003cstrong data-start=\"1663\" data-end=\"1682\">Leslie Sbrocco:\u003c/strong> Alright, as a home winemaker—I’m a home winemaker, too—so what is special about their wine-by-the-glass program?\u003c/p>\n\u003cp data-start=\"1799\" data-end=\"1940\">\u003cstrong data-start=\"1799\" data-end=\"1816\">Rob Pattison:\u003c/strong> He has things that are easily paired with what he has on his menu, but they’re not so readily found at other restaurants.\u003c/p>\n\u003cp data-start=\"1942\" data-end=\"2052\">And he has them all by the glass, but he also has them by the bottle, along with some other things, as well.\u003c/p>\n\u003cp data-start=\"2054\" data-end=\"2121\">\u003cstrong data-start=\"2054\" data-end=\"2073\">Leslie Sbrocco:\u003c/strong> What about some of the dishes that you order?\u003c/p>\n\u003cp data-start=\"2123\" data-end=\"2169\">\u003cstrong data-start=\"2123\" data-end=\"2142\">Bradley Zeller:\u003c/strong> Mixed green with shrimp.\u003c/p>\n\u003cp data-start=\"2171\" data-end=\"2249\">\u003cstrong data-start=\"2171\" data-end=\"2188\">Rob Pattison:\u003c/strong> He changes the menu fairly often, according to the season.\u003c/p>\n\u003cp data-start=\"2251\" data-end=\"2310\">The favorite of ours is a Red Wine Marinated Short Rib.\u003c/p>\n\u003cp data-start=\"2312\" data-end=\"2358\">It’s very tender. Falls apart with the fork.\u003c/p>\n\u003cp data-start=\"2360\" data-end=\"2402\">It’s served on a cloud of mashed potato.\u003c/p>\n\u003cp data-start=\"2404\" data-end=\"2511\">It’s got carrots, cipollini onion that’s in there, also very nice, mushrooms, and it is really something.\u003c/p>\n\u003cp data-start=\"2513\" data-end=\"2589\">\u003cstrong data-start=\"2513\" data-end=\"2532\">Leslie Sbrocco:\u003c/strong> What did you pair with it? That’s what I want to know.\u003c/p>\n\u003cp data-start=\"2591\" data-end=\"2655\">\u003cstrong data-start=\"2591\" data-end=\"2608\">Rob Pattison:\u003c/strong> A Lindquist Syrah, which was just perfect.\u003c/p>\n\u003cp data-start=\"2657\" data-end=\"2727\">\u003cstrong data-start=\"2657\" data-end=\"2673\">Mike Nguyen:\u003c/strong> You know, I tried the Red Wine Braised Short Rib.\u003c/p>\n\u003cp data-start=\"2729\" data-end=\"2794\">The short rib itself was just tender and delicate to the touch.\u003c/p>\n\u003cp data-start=\"2796\" data-end=\"2824\">It blew my mind, honestly.\u003c/p>\n\u003cp data-start=\"2826\" data-end=\"2881\">I love the sautéed onions and the mushrooms in there.\u003c/p>\n\u003cp data-start=\"2883\" data-end=\"3013\">The only thing I would say would be to dial back on the salt on the mushrooms, ’cause that kind of overpowered the dish overall.\u003c/p>\n\u003cp data-start=\"3015\" data-end=\"3057\">But, in general, though, fantastic dish.\u003c/p>\n\u003cp data-start=\"3059\" data-end=\"3089\">\u003cstrong data-start=\"3059\" data-end=\"3078\">Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp data-start=\"3091\" data-end=\"3161\">\u003cstrong data-start=\"3091\" data-end=\"3107\">Mike Nguyen:\u003c/strong> And the Blue Crab Cakes. You had it as well, too?\u003c/p>\n\u003cp data-start=\"3163\" data-end=\"3192\">\u003cstrong data-start=\"3163\" data-end=\"3185\">Monicamary Falcon:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"3194\" data-end=\"3218\">\u003cstrong data-start=\"3194\" data-end=\"3210\">Mike Nguyen:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3220\" data-end=\"3282\">Crispy on the outside, generously packed inside like an egg.\u003c/p>\n\u003cp data-start=\"3284\" data-end=\"3391\">[Chuckles] I cracked it open, and, you know, the inside’s tender and just full of just sweet blue crab.\u003c/p>\n\u003cp data-start=\"3393\" data-end=\"3475\">\u003cstrong data-start=\"3393\" data-end=\"3415\">Monicamary Falcon:\u003c/strong> The other thing we had was the Jalapeño Cheddar Donuts.\u003c/p>\n\u003cp data-start=\"3477\" data-end=\"3535\">I mean, I would never have ordered that before, but wow.\u003c/p>\n\u003cp data-start=\"3537\" data-end=\"3615\">Like, they had this bacon dipping sauce, and nothing was overpowering to me.\u003c/p>\n\u003cp data-start=\"3617\" data-end=\"3676\">And we also had the Burrata with the Jelly on the side.\u003c/p>\n\u003cp data-start=\"3678\" data-end=\"3706\">So that’s what we enjoyed.\u003c/p>\n\u003cp data-start=\"3708\" data-end=\"3781\">\u003cstrong data-start=\"3708\" data-end=\"3727\">Leslie Sbrocco:\u003c/strong> Okay, being in the wine business, what did you get?\u003c/p>\n\u003cp data-start=\"3783\" data-end=\"3843\">\u003cstrong data-start=\"3783\" data-end=\"3805\">Monicamary Falcon:\u003c/strong> Funnily enough, I did not get wine.\u003c/p>\n\u003cp data-start=\"3845\" data-end=\"3877\">\u003cstrong data-start=\"3845\" data-end=\"3864\">Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp data-start=\"3879\" data-end=\"3904\">\u003cstrong data-start=\"3879\" data-end=\"3896\">Rob Pattison:\u003c/strong> What?\u003c/p>\n\u003cp data-start=\"3906\" data-end=\"4105\">\u003cstrong data-start=\"3906\" data-end=\"3928\">Monicamary Falcon:\u003c/strong> So we sat at the bar, and the bartender was just making this Bloody Mary—and I’m a sucker for a Bloody Mary—with these pickled vegetables that they make there—bean, celery.\u003c/p>\n\u003cp data-start=\"4107\" data-end=\"4130\">Beautifully prepared.\u003c/p>\n\u003cp data-start=\"4132\" data-end=\"4169\">I said, “I just want one of those.”\u003c/p>\n\u003cp data-start=\"4171\" data-end=\"4213\">So I had the Bloody Mary. I tasted it.\u003c/p>\n\u003cp data-start=\"4215\" data-end=\"4275\">I said, “There’s something different in this Bloody Mary.”\u003c/p>\n\u003cp data-start=\"4277\" data-end=\"4314\">And she goes, “We add honey to it.”\u003c/p>\n\u003cp data-start=\"4316\" data-end=\"4355\">And it was so delicious and balanced.\u003c/p>\n\u003cp data-start=\"4357\" data-end=\"4393\">Just went well with all the foods.\u003c/p>\n\u003cp data-start=\"4395\" data-end=\"4474\">\u003cstrong data-start=\"4395\" data-end=\"4412\">Rob Pattison:\u003c/strong> Yeah, ’cause he has some really interesting cocktails also.\u003c/p>\n\u003cp data-start=\"4476\" data-end=\"4611\">And he made something called a Pineapple Upside-Down Cake that is a rum drink, and according to my friend who had it, fit the bill.\u003c/p>\n\u003cp data-start=\"4613\" data-end=\"4665\">Tasted—Tasted like a Pineapple Upside-Down Cake.\u003c/p>\n\u003cp data-start=\"4667\" data-end=\"4694\">\u003cstrong data-start=\"4667\" data-end=\"4686\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"60\" data-end=\"127\">\u003cstrong data-start=\"60\" data-end=\"77\">Rob Pattison:\u003c/strong> Two other appetizers I think I have to mention.\u003c/p>\n\u003cp data-start=\"129\" data-end=\"161\">\u003cstrong data-start=\"129\" data-end=\"139\">Woman:\u003c/strong> Okay, I’m going in.\u003c/p>\n\u003cp data-start=\"163\" data-end=\"189\">\u003cstrong data-start=\"163\" data-end=\"182\">Leslie Sbrocco:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"191\" data-end=\"239\">\u003cstrong data-start=\"191\" data-end=\"208\">Rob Pattison:\u003c/strong> They’re really, really good.\u003c/p>\n\u003cp data-start=\"241\" data-end=\"355\">One of them were Deviled Eggs—cured salmon with crème fraîche and fresh dill, and a little salmon roe in them.\u003c/p>\n\u003cp data-start=\"357\" data-end=\"409\">So light and so airy, and they’re quite delicious.\u003c/p>\n\u003cp data-start=\"411\" data-end=\"456\">Another appetizer is the Pork Belly Buns.\u003c/p>\n\u003cp data-start=\"458\" data-end=\"578\">They’re made in the traditional street-food style, so you have the white bao, then the pork filling comes inside that.\u003c/p>\n\u003cp data-start=\"580\" data-end=\"609\">Very flavorful, very tasty.\u003c/p>\n\u003cp data-start=\"611\" data-end=\"768\">My friend’s wife had the Red Wine Marinated Flat Iron Steak—there’s a theme here—perfectly cooked with a garlic-marinated spinach and a potato croquette.\u003c/p>\n\u003cp data-start=\"770\" data-end=\"840\">Crispy on the outside but also very tender and creamy on the inside.\u003c/p>\n\u003cp data-start=\"842\" data-end=\"858\">Just fabulous.\u003c/p>\n\u003cp data-start=\"860\" data-end=\"904\">\u003cstrong data-start=\"860\" data-end=\"879\">Leslie Sbrocco:\u003c/strong> You just stole a bite.\u003c/p>\n\u003cp data-start=\"906\" data-end=\"955\">\u003cstrong data-start=\"906\" data-end=\"923\">Rob Pattison:\u003c/strong> I stole a bite of everything.\u003c/p>\n\u003cp data-start=\"957\" data-end=\"979\">I have a nice reach.\u003c/p>\n\u003cp data-start=\"981\" data-end=\"1012\">It’s the long arm of the law.\u003c/p>\n\u003cp data-start=\"1014\" data-end=\"1049\">\u003cstrong data-start=\"1014\" data-end=\"1033\">Leslie Sbrocco:\u003c/strong> That’s right.\u003c/p>\n\u003cp data-start=\"1051\" data-end=\"1076\">\u003cstrong data-start=\"1051\" data-end=\"1068\">Rob Pattison:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"1078\" data-end=\"1160\">\u003cstrong data-start=\"1078\" data-end=\"1097\">Leslie Sbrocco:\u003c/strong> And did you get any dessert, or do you usually get desserts?\u003c/p>\n\u003cp data-start=\"1162\" data-end=\"1191\">\u003cstrong data-start=\"1162\" data-end=\"1179\">Rob Pattison:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp data-start=\"1193\" data-end=\"1220\">\u003cstrong data-start=\"1193\" data-end=\"1212\">Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp data-start=\"1222\" data-end=\"1275\">\u003cstrong data-start=\"1222\" data-end=\"1239\">Rob Pattison:\u003c/strong> I can’t go there without dessert.\u003c/p>\n\u003cp data-start=\"1277\" data-end=\"1306\">Blackberry Bread Pudding.\u003c/p>\n\u003cp data-start=\"1308\" data-end=\"1334\">\u003cstrong data-start=\"1308\" data-end=\"1327\">Leslie Sbrocco:\u003c/strong> Yep.\u003c/p>\n\u003cp data-start=\"1336\" data-end=\"1381\">\u003cstrong data-start=\"1336\" data-end=\"1353\">Rob Pattison:\u003c/strong> Loaded with blackberries.\u003c/p>\n\u003cp data-start=\"1383\" data-end=\"1437\">You know, bread pudding can be very dense and heavy.\u003c/p>\n\u003cp data-start=\"1439\" data-end=\"1453\">This is not.\u003c/p>\n\u003cp data-start=\"1455\" data-end=\"1559\">\u003cstrong data-start=\"1455\" data-end=\"1477\">Monicamary Falcon:\u003c/strong> Yes, but I will say, the Blackberry Bread Pudding—it was a beautiful portion.\u003c/p>\n\u003cp data-start=\"1561\" data-end=\"1593\">It had crème anglaise with it.\u003c/p>\n\u003cp data-start=\"1595\" data-end=\"1629\">It was creamy. It was delicious.\u003c/p>\n\u003cp data-start=\"1631\" data-end=\"1690\">And the crème anglaise just really added an extra little—\u003c/p>\n\u003cp data-start=\"1692\" data-end=\"1766\">\u003cstrong data-start=\"1692\" data-end=\"1711\">Leslie Sbrocco:\u003c/strong> So I can see Bloody Mary and then Bread Pudding.\u003c/p>\n\u003cp data-start=\"1768\" data-end=\"1788\">That’s your order.\u003c/p>\n\u003cp data-start=\"1790\" data-end=\"1806\">\u003cstrong data-start=\"1790\" data-end=\"1804\">[Laughter]\u003c/strong>\u003c/p>\n\u003cp data-start=\"1808\" data-end=\"1846\">And what did you think of the price?\u003c/p>\n\u003cp data-start=\"1848\" data-end=\"2027\">\u003cstrong data-start=\"1848\" data-end=\"1864\">Mike Nguyen:\u003c/strong> I thought the pricing was fair, and I think they were understaffed at the time, but, in general, when they were able to attend to us, they were sweet and great.\u003c/p>\n\u003cp data-start=\"2029\" data-end=\"2193\">\u003cstrong data-start=\"2029\" data-end=\"2046\">Rob Pattison:\u003c/strong> I like it because it’s not a white-tablecloth place, but the quality of the food that you receive is like going into a very high-end restaurant.\u003c/p>\n\u003cp data-start=\"2195\" data-end=\"2262\">Anybody’s going to feel comfortable there, and I like that a lot.\u003c/p>\n\u003cp data-start=\"2264\" data-end=\"2452\">\u003cstrong data-start=\"2264\" data-end=\"2283\">Leslie Sbrocco:\u003c/strong> Well, if you would like to try Crescent Bistro, it’s located on Crescent Drive in Pleasant Hill, and the average dinner tab per person without drinks is around $60.\u003c/p>\n\u003cp data-start=\"2454\" data-end=\"2497\">And now, reporter \u003cstrong data-start=\"2472\" data-end=\"2492\">Cecilia Phillips\u003c/strong>…\u003c/p>\n\u003cp data-start=\"2499\" data-end=\"2520\">\u003cstrong data-start=\"2499\" data-end=\"2509\">Woman:\u003c/strong> Too hot?\u003c/p>\n\u003cp data-start=\"2522\" data-end=\"2563\">\u003cstrong data-start=\"2522\" data-end=\"2543\">Cecilia Phillips:\u003c/strong> No, it’s alright.\u003c/p>\n\u003cp data-start=\"2565\" data-end=\"2676\">\u003cstrong data-start=\"2565\" data-end=\"2584\">Leslie Sbrocco:\u003c/strong> …pops up in San Francisco’s Ferry Plaza for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp data-start=\"2678\" data-end=\"2699\">\u003cstrong data-start=\"2678\" data-end=\"2697\">[Music playing]\u003c/strong>\u003c/p>\n\u003cp data-start=\"60\" data-end=\"84\">\u003cstrong data-start=\"60\" data-end=\"70\">Woman:\u003c/strong> So crunchy.\u003c/p>\n\u003cp data-start=\"86\" data-end=\"118\">\u003cstrong data-start=\"86\" data-end=\"107\">Cecilia Phillips:\u003c/strong> Waiting.\u003c/p>\n\u003cp data-start=\"120\" data-end=\"169\">We’re here at the Ferry Plaza Farmers Market.\u003c/p>\n\u003cp data-start=\"171\" data-end=\"223\">Now, the Ferry Building is such an iconic place.\u003c/p>\n\u003cp data-start=\"225\" data-end=\"329\">You can get so many amazing things inside the building, but actually, the party happens outside of it.\u003c/p>\n\u003cp data-start=\"331\" data-end=\"346\">It’s amazing.\u003c/p>\n\u003cp data-start=\"348\" data-end=\"434\">\u003cstrong data-start=\"348\" data-end=\"369\">Christine Farren:\u003c/strong> The Ferry Plaza Farmers Market has been around for 31 years.\u003c/p>\n\u003cp data-start=\"436\" data-end=\"556\">There are over 130 small businesses that sell in our farmers market, and those farmers come from all across the state.\u003c/p>\n\u003cp data-start=\"558\" data-end=\"614\">Every week that you come, there’s something different.\u003c/p>\n\u003cp data-start=\"616\" data-end=\"736\">You can come here because you want to buy fresh produce, but you can also come if you just want a fantastic breakfast.\u003c/p>\n\u003cp data-start=\"738\" data-end=\"782\">I mean, there’s a lot of prepared foods…\u003c/p>\n\u003cp data-start=\"784\" data-end=\"822\">\u003cstrong data-start=\"784\" data-end=\"793\">Girl:\u003c/strong> Yeah, this is really good.\u003c/p>\n\u003cp data-start=\"824\" data-end=\"877\">\u003cstrong data-start=\"824\" data-end=\"845\">Christine Farren:\u003c/strong> …as well as packaged goods.\u003c/p>\n\u003cp data-start=\"879\" data-end=\"919\">There’s really something for everyone.\u003c/p>\n\u003cp data-start=\"921\" data-end=\"973\">\u003cstrong data-start=\"921\" data-end=\"931\">Woman:\u003c/strong> And I want to get my pine nuts toasted.\u003c/p>\n\u003cp data-start=\"975\" data-end=\"1106\">\u003cstrong data-start=\"975\" data-end=\"996\">Cecilia Phillips:\u003c/strong> Eatwell Farm, you actually supply some of the produce for some of the vendors here at the farmers market.\u003c/p>\n\u003cp data-start=\"1108\" data-end=\"1147\">\u003cstrong data-start=\"1108\" data-end=\"1128\">Lorraine Walker:\u003c/strong> So, yeah, we do.\u003c/p>\n\u003cp data-start=\"1149\" data-end=\"1176\">We’re growing year-round.\u003c/p>\n\u003cp data-start=\"1178\" data-end=\"1248\">We have actually never missed a market ever since the market opened.\u003c/p>\n\u003cp data-start=\"1250\" data-end=\"1285\">\u003cstrong data-start=\"1250\" data-end=\"1271\">Cecilia Phillips:\u003c/strong> Since 1993?\u003c/p>\n\u003cp data-start=\"1287\" data-end=\"1314\">\u003cstrong data-start=\"1287\" data-end=\"1307\">Lorraine Walker:\u003c/strong> Yes.\u003c/p>\n\u003cp data-start=\"1316\" data-end=\"1372\">Aedan Fermented Foods is one of my favorite vendors.\u003c/p>\n\u003cp data-start=\"1374\" data-end=\"1414\">Right now, they’re getting our daikon.\u003c/p>\n\u003cp data-start=\"1416\" data-end=\"1505\">This is a traditional Korean daikon called Alpine, and it has kind of a sweet flavor.\u003c/p>\n\u003cp data-start=\"1507\" data-end=\"1573\">\u003cstrong data-start=\"1507\" data-end=\"1528\">Cecilia Phillips:\u003c/strong> Which must make for a really great pickle.\u003c/p>\n\u003cp data-start=\"1575\" data-end=\"1606\">\u003cstrong data-start=\"1575\" data-end=\"1592\">Mariko Grady:\u003c/strong> Absolutely.\u003c/p>\n\u003cp data-start=\"1608\" data-end=\"1753\">Fermentation is kind of Japanese wisdom, so I want to spread this Bay Area, this knowledge, and then I want to have community to more health.\u003c/p>\n\u003cp data-start=\"1755\" data-end=\"1815\">This one—pickles cup—and the four kinds of pickles inside.\u003c/p>\n\u003cp data-start=\"1817\" data-end=\"1882\">\u003cstrong data-start=\"1817\" data-end=\"1838\">Cecilia Phillips:\u003c/strong> So you have daikon, cucumber, and celery.\u003c/p>\n\u003cp data-start=\"1884\" data-end=\"1917\">\u003cstrong data-start=\"1884\" data-end=\"1901\">Mariko Grady:\u003c/strong> And my lemon.\u003c/p>\n\u003cp data-start=\"1919\" data-end=\"1986\">\u003cstrong data-start=\"1919\" data-end=\"1940\">Cecilia Phillips:\u003c/strong> I can feel the healing happening right now.\u003c/p>\n\u003cp data-start=\"1988\" data-end=\"2004\">I can feel it.\u003c/p>\n\u003cp data-start=\"2006\" data-end=\"2044\">\u003cstrong data-start=\"2006\" data-end=\"2023\">Mariko Grady:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp data-start=\"2046\" data-end=\"2068\">\u003cstrong data-start=\"2046\" data-end=\"2054\">All:\u003c/strong> Mangosay!\u003c/p>\n\u003cp data-start=\"2070\" data-end=\"2179\">\u003cstrong data-start=\"2070\" data-end=\"2087\">Sierra Young:\u003c/strong> Here at Mangosay, we specialize in everything mango and in everything being dairy-free.\u003c/p>\n\u003cp data-start=\"2181\" data-end=\"2219\">\u003cstrong data-start=\"2181\" data-end=\"2191\">Woman:\u003c/strong> Get your guys some mango.\u003c/p>\n\u003cp data-start=\"2221\" data-end=\"2387\">\u003cstrong data-start=\"2221\" data-end=\"2238\">Sierra Young:\u003c/strong> Besides being fun, we also want to be healthy and be able to attract people who are looking for something that’s just light but still really good.\u003c/p>\n\u003cp data-start=\"2389\" data-end=\"2473\">So the Mango Noodles is basically just raw mango that we shred into noodle form.\u003c/p>\n\u003cp data-start=\"2475\" data-end=\"2675\">We add fresh lime juice, hot sauce, coconut milk, chili pepper, black pepper, Tajín, and we mix it all together, and it just comes out to a really savory South American dish that many people love.\u003c/p>\n\u003cp data-start=\"2677\" data-end=\"2713\">\u003cstrong data-start=\"2677\" data-end=\"2698\">Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp data-start=\"2715\" data-end=\"2759\">\u003cstrong data-start=\"2715\" data-end=\"2732\">Sierra Young:\u003c/strong> Yeah, you’re doing good.\u003c/p>\n\u003cp data-start=\"2761\" data-end=\"2809\">\u003cstrong data-start=\"2761\" data-end=\"2782\">Cecilia Phillips:\u003c/strong> It’s like a real noodle.\u003c/p>\n\u003cp data-start=\"2811\" data-end=\"2826\">It’s so good.\u003c/p>\n\u003cp data-start=\"2828\" data-end=\"2856\">\u003cstrong data-start=\"2828\" data-end=\"2845\">Sierra Young:\u003c/strong> Awesome.\u003c/p>\n\u003cp data-start=\"2858\" data-end=\"2898\">\u003cstrong data-start=\"2858\" data-end=\"2879\">Cecilia Phillips:\u003c/strong> The spice. Whew!\u003c/p>\n\u003cp data-start=\"2900\" data-end=\"2942\">I’m going to need to try this, actually.\u003c/p>\n\u003cp data-start=\"2944\" data-end=\"3014\">\u003cstrong data-start=\"2944\" data-end=\"2961\">Sierra Young:\u003c/strong> Yep. That’s right. Kind of wash it down with that.\u003c/p>\n\u003cp data-start=\"3016\" data-end=\"3165\">\u003cstrong data-start=\"3016\" data-end=\"3035\">Jennifer Huang:\u003c/strong> The name of the business is Nusa, and Nusa in Javanese means island, because Indonesia is made up of over 17,000 islands.\u003c/p>\n\u003cp data-start=\"3167\" data-end=\"3241\">\u003cstrong data-start=\"3167\" data-end=\"3188\">Cecilia Phillips:\u003c/strong> So with 17,000 islands, you like to do things big.\u003c/p>\n\u003cp data-start=\"3243\" data-end=\"3278\">So you have a 1,000-layer cake?\u003c/p>\n\u003cp data-start=\"3280\" data-end=\"3310\">\u003cstrong data-start=\"3280\" data-end=\"3299\">Jennifer Huang:\u003c/strong> Exactly.\u003c/p>\n\u003cp data-start=\"3312\" data-end=\"3330\">\u003cstrong data-start=\"3312\" data-end=\"3328\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"3332\" data-end=\"3379\">\u003cstrong data-start=\"3332\" data-end=\"3353\">Cecilia Phillips:\u003c/strong> Do people just bite it?\u003c/p>\n\u003cp data-start=\"3381\" data-end=\"3418\">\u003cstrong data-start=\"3381\" data-end=\"3400\">Jennifer Huang:\u003c/strong> Most people do.\u003c/p>\n\u003cp data-start=\"3420\" data-end=\"3464\">\u003cstrong data-start=\"3420\" data-end=\"3441\">Cecilia Phillips:\u003c/strong> Alright, here we go.\u003c/p>\n\u003cp data-start=\"3466\" data-end=\"3481\">1,000 layers.\u003c/p>\n\u003cp data-start=\"3483\" data-end=\"3567\">\u003cstrong data-start=\"3483\" data-end=\"3502\">Jennifer Huang:\u003c/strong> And then you can feel the buttery, and the egg—it’s very eggy.\u003c/p>\n\u003cp data-start=\"3569\" data-end=\"3631\">\u003cstrong data-start=\"3569\" data-end=\"3590\">Cecilia Phillips:\u003c/strong> There’s definitely 1,000 eggs in here.\u003c/p>\n\u003cp data-start=\"3633\" data-end=\"3655\">It’s not very sweet.\u003c/p>\n\u003cp data-start=\"3657\" data-end=\"3682\">\u003cstrong data-start=\"3657\" data-end=\"3676\">Jennifer Huang:\u003c/strong> No.\u003c/p>\n\u003cp data-start=\"3684\" data-end=\"3724\">\u003cstrong data-start=\"3684\" data-end=\"3705\">Cecilia Phillips:\u003c/strong> It’s the spices.\u003c/p>\n\u003cp data-start=\"3726\" data-end=\"3753\">\u003cstrong data-start=\"3726\" data-end=\"3745\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"3755\" data-end=\"3792\">\u003cstrong data-start=\"3755\" data-end=\"3776\">Cecilia Phillips:\u003c/strong> It’s so good.\u003c/p>\n\u003cp data-start=\"3794\" data-end=\"3831\">\u003cstrong data-start=\"3794\" data-end=\"3804\">Woman:\u003c/strong> Ooh, I really like that.\u003c/p>\n\u003cp data-start=\"3833\" data-end=\"3956\">\u003cstrong data-start=\"3833\" data-end=\"3854\">Cecilia Phillips:\u003c/strong> Chef Sarah Germany, I heard that you have some of the best hot sauces here at the farmers market.\u003c/p>\n\u003cp data-start=\"3958\" data-end=\"4068\">\u003cstrong data-start=\"3958\" data-end=\"3976\">Sarah Germany:\u003c/strong> Our goal is not only to make delicious flavors but to do what we can for the environment.\u003c/p>\n\u003cp data-start=\"4070\" data-end=\"4151\">This is our first no-added-sugar barbecue sauce with a matching beet kraut.\u003c/p>\n\u003cp data-start=\"4153\" data-end=\"4243\">\u003cstrong data-start=\"4153\" data-end=\"4174\">Cecilia Phillips:\u003c/strong> So you’ve taken every part of the beet here to make both of these.\u003c/p>\n\u003cp data-start=\"4245\" data-end=\"4284\">\u003cstrong data-start=\"4245\" data-end=\"4263\">Sarah Germany:\u003c/strong> Every single part.\u003c/p>\n\u003cp data-start=\"4286\" data-end=\"4323\">There’s zero waste on this sauce.\u003c/p>\n\u003cp data-start=\"4325\" data-end=\"4359\">\u003cstrong data-start=\"4325\" data-end=\"4346\">Cecilia Phillips:\u003c/strong> Mmm. Okay.\u003c/p>\n\u003cp data-start=\"4361\" data-end=\"4388\">That sauce is phenomenal.\u003c/p>\n\u003cp data-start=\"4390\" data-end=\"4412\">Let’s try the kraut.\u003c/p>\n\u003cp data-start=\"4414\" data-end=\"4457\">\u003cstrong data-start=\"4414\" data-end=\"4432\">Sarah Germany:\u003c/strong> Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4459\" data-end=\"4483\">Can you feel the beet?\u003c/p>\n\u003cp data-start=\"4485\" data-end=\"4508\">We can feel the beet.\u003c/p>\n\u003cp data-start=\"4510\" data-end=\"4534\">You can feel the beat.\u003c/p>\n\u003cp data-start=\"4536\" data-end=\"4546\">Come on.\u003c/p>\n\u003cp data-start=\"4548\" data-end=\"4564\">Feel the beet.\u003c/p>\n\u003cp data-start=\"4566\" data-end=\"4620\">\u003cstrong data-start=\"4566\" data-end=\"4587\">Cecilia Phillips:\u003c/strong> ♪ Can you feel the beet… ♪\u003c/p>\n\u003cp data-start=\"4654\" data-end=\"4732\">\u003cstrong data-start=\"4654\" data-end=\"4673\">Leslie Sbrocco:\u003c/strong> I want to thank my fantastic guests on this week’s show:\u003c/p>\n\u003cp data-start=\"4734\" data-end=\"4857\">\u003cstrong data-start=\"4734\" data-end=\"4755\">Monicamary Falcon\u003c/strong>, who has a hard time sharing the Smoked Fish Board at Grossman’s Noshery & Bar in Santa Rosa.\u003c/p>\n\u003cp data-start=\"4859\" data-end=\"4947\">\u003cstrong data-start=\"4859\" data-end=\"4875\">Rob Pattison\u003c/strong>, who savors the Short Ribs at Crescent Bistro in Pleasant Hill.\u003c/p>\n\u003cp data-start=\"4949\" data-end=\"5040\">And \u003cstrong data-start=\"4953\" data-end=\"4968\">Mike Nguyen\u003c/strong>, who’s obsessed with the Oxtails at Jackie’s Place in San Jose.\u003c/p>\n\u003cp data-start=\"5042\" data-end=\"5161\">Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area\u003c/em>.\u003c/p>\n\u003cp data-start=\"5163\" data-end=\"5211\">I’m \u003cstrong data-start=\"5167\" data-end=\"5185\">Leslie Sbrocco\u003c/strong>, and I’ll see you then.\u003c/p>\n\u003cp data-start=\"5213\" data-end=\"5241\">Alright, cheers, everyone.\u003c/p>\n\u003cp data-start=\"5243\" data-end=\"5275\">\u003cstrong data-start=\"5243\" data-end=\"5265\">Monicamary Falcon:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5277\" data-end=\"5304\">\u003cstrong data-start=\"5277\" data-end=\"5294\">Rob Pattison:\u003c/strong> Cheers.\u003c/p>\n\u003cp data-start=\"5306\" data-end=\"5343\">\u003cstrong data-start=\"5306\" data-end=\"5325\">Leslie Sbrocco:\u003c/strong> Cheers. Cheers.\u003c/p>\n\u003cp data-start=\"5345\" data-end=\"5399\">\u003cstrong data-start=\"5345\" data-end=\"5397\">[Indistinct conversation, Rob Pattison chuckles]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5436\" data-end=\"5484\">\u003cstrong data-start=\"5436\" data-end=\"5457\">Cecilia Phillips:\u003c/strong> So is it 1,000 layers?\u003c/p>\n\u003cp data-start=\"5486\" data-end=\"5526\">\u003cstrong data-start=\"5486\" data-end=\"5505\">Jennifer Huang:\u003c/strong> It’s figuratively.\u003c/p>\n\u003cp data-start=\"5528\" data-end=\"5546\">\u003cstrong data-start=\"5528\" data-end=\"5544\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5548\" data-end=\"5664\">Yeah. Yeah, like, the amount of work that, you know, you stand in front of the—it felt like it was 1,000 layers.\u003c/p>\n\u003cp data-start=\"5666\" data-end=\"5684\">\u003cstrong data-start=\"5666\" data-end=\"5682\">[Both laugh]\u003c/strong>\u003c/p>\n\u003cp data-start=\"5686\" data-end=\"5743\">\u003cstrong data-start=\"5686\" data-end=\"5707\">Cecilia Phillips:\u003c/strong> That’s where the name comes from.\u003c/p>\n\u003cp data-start=\"5745\" data-end=\"5772\">\u003cstrong data-start=\"5745\" data-end=\"5764\">Jennifer Huang:\u003c/strong> Yeah.\u003c/p>\n\u003cp data-start=\"5774\" data-end=\"5815\">\u003cstrong data-start=\"5774\" data-end=\"5795\">Cecilia Phillips:\u003c/strong> Yeah, okay, okay.\u003c/p>\n\u003cp data-start=\"5817\" data-end=\"5924\">\u003cstrong data-start=\"5817\" data-end=\"5835\">Sarah Germany:\u003c/strong> We took onions and tomatoes and apples and beets and slow-roasted them for 60 hours.\u003c/p>\n\u003cp data-start=\"5926\" data-end=\"5967\">\u003cstrong data-start=\"5926\" data-end=\"5947\">Cecilia Phillips:\u003c/strong> Did you say 60?\u003c/p>\n\u003cp data-start=\"5969\" data-end=\"6007\">\u003cstrong data-start=\"5969\" data-end=\"5987\">Sarah Germany:\u003c/strong> 60. 60 hours.\u003c/p>\n\u003cp data-start=\"6009\" data-end=\"6018\">I know.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp data-start=\"6020\" data-end=\"6088\">I had to stay awake because we didn’t want to burn down the house.\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23361/check-please-bay-area-reviews-grossmans-noshery-bar-jackies-place-crescent-bistro", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_3758", "checkplease_3760", "checkplease_250", "checkplease_9105", "checkplease_3750", "checkplease_2876", "checkplease_3740", "checkplease_3730", "checkplease_3731", "checkplease_9403", "checkplease_3742", "checkplease_3472", "checkplease_3741", "checkplease_8597", "checkplease_10", "checkplease_3739", "checkplease_3729", "checkplease_8964", "checkplease_8114", "checkplease_9307", "checkplease_3934", "checkplease_91", "checkplease_8175" ], "featImg": "checkplease_23369", "label": "checkplease_9339" }, "checkplease_23352": { "type": "posts", "id": "checkplease_23352", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23352", "score": null, "sort": [ 1738898713000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter", "title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter", "publishDate": 1738898713, "format": "video", "headTitle": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1739496959, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 344, "wordCount": 6055 }, "headData": { "title": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter | KQED", "description": "Bay Area foodies try Indonesian-Texas barbecue in Alameda, quirky Spanish tapas in San Francisco and playful breakfast classics in San Mateo.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies try Indonesian-Texas barbecue in Alameda, quirky Spanish tapas in San Francisco and playful breakfast classics in San Mateo.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: Fikscue, The Pawnshop, Apple Fritter", "datePublished": "2025-02-06T19:25:13-08:00", "dateModified": "2025-02-13T17:35:59-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=YUlSzl0IR_Q", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23352/check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 13, airs Thursday, February 6, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>On a new \u003cem>Check, Please! Bay Area\u003c/em>: This week’s episode begins in Alameda, where \u003cstrong>Fikscue\u003c/strong> blends traditional Indonesian flavors with Texas barbecue. From the smoky richness of brisket and dino ribs to vibrant dishes like their rendang and nasi goreng, this East Bay spot takes the soulful art of barbecue to a new level. Next, at \u003cstrong>The Pawnshop\u003c/strong> in San Francisco, a true hidden gem delights with its unique and eclectic dining experience. True to its name, guests must provide a trinket as an entry fee before enjoying tapas including jamón serrano, tortilla española, and gambas al ajillo, followed by sweet and crispy churros. Finally, \u003cstrong>Apple Fritter\u003c/strong> in San Mateo is a haven for breakfast lovers, featuring playful takes on morning classics, including donut burgers, Nutella-stuffed French toast, and ube cake donuts.\u003c/p>\n\u003cfigure id=\"attachment_23355\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-23355 size-medium\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2025/02/CPBA_1913_Guests.png 1620w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Adam Risman, Noelani Meteyry and Amaal Greenwood-Goodwin from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.fikscue.com/\">\u003cstrong>Fikscue\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://thepawnshopsf.com/\">\u003cstrong>The Pawnshop\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.applefrittereatery.com/\">\u003cstrong>Apple Fritter\u003c/strong> (San Mateo)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Indonesian barbecue heaven in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> The dino ribs are insane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Come on in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A one-of-a-kind tapas bar in San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Salt pops—boom, boom, boom—from the salmon roe.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And decadent brunch delights in San Mateo.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I gotta come back next time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to \u003cem>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.\u003c/p>\n\u003cp>Joining me at the \u003cem>Check, Please!\u003c/em> table today are Marketing Director \u003cstrong>Adam Risman\u003c/strong>, Mental-Health Wellness Director \u003cstrong>Amaal Greenwood-Goodwin\u003c/strong>, and Analyst \u003cstrong>Noelani Meteyry\u003c/strong>.\u003c/p>\n\u003cp>Welcome, everyone. Are you ready for a good show?\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Adam grew up in Texas, so when it comes to barbecue, he’s got some pretty strong opinions. Lately, he’s been raving about an Indonesian barbecue spot he claims has the best smoked meats west of the Panhandle. Located in Alameda, it’s \u003cstrong>Fikscue Craft BBQ\u003c/strong>.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Fikscue Craft BBQ is an amazing experience of Texas craft barbecue along with Indonesian dishes. So our smoked brisket right here, your Nasi Goreng, your Rendang Plate. And it’s halal.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Reka’s always been cooking at home. And then one day we had an argument—she didn’t want to cook. So I figured, let me learn how to cook myself in the backyard.\u003c/p>\n\u003cp>Just one more of the beef back.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> I was actually really shocked because he’s never in the kitchen with me, and all of a sudden he started doing gyros, rotisserie chicken, you name it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Yeah, I was on a mission to prove her wrong. I would practice on cooking brisket and there were a lot of leftovers.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> That’s when she comes in and says, “Let me redo this into an Indonesian dish.” That’s how it all started, basically.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> With Texas barbecue, time and patience, I would say, is the key. Brisket is kind of delicate. If it’s a little under, it’s going to be a little tough. If it’s a little over, it could be a little mushy. That balance in between is what we’re looking for.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> We call it the jiggle.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> [Laughs] Yeah.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It looks amazing. I need two people to carry it.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> My recipes came from my mom, but of course I made it my own. [Laughs] One of our most popular dishes is the Rendang plate. It has over 20 different spices. It takes three days to cook it.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> There’s going to be a line just like a traditional Texas barbecue spot.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> Welcome, welcome. Normally, people start coming, like, before we open at 12:00—11:30 or whatnot, then became 11:00, became 10:30, became 10:00. I think the record holder now is 9:00.\u003c/p>\n\u003cp>Welcome, this is our smoked brisket.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> When you’re in line, you’re waiting for that door to open. I see people mingle, make new friends, and that’s what we love to see.\u003c/p>\n\u003cp>\u003cstrong>Fik Saleh:\u003c/strong> I see you got a little bit of everything. I want them to be satisfied that the line is worth waiting. That’s our goal.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Awesome.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Thank you so much.\u003c/p>\n\u003cp>\u003cstrong>Reka Saleh:\u003c/strong> No, thank you. Enjoy.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Adam, from Texas, you’ve got some pretty high standards, I think, for barbecue, huh?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> There’s a lot of good barbecue out here in the Bay. And there’s a gap from really good to really, really great.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You found the really, really great.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Found the really, really great with something that also sets it apart with the Indonesian side of the house as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What do you order when you go get your barbecue?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Too much food. [Laughter] Brisket is always the standard at a barbecue place, and part of the reason why the line exists is everything is sliced by hand by Fik when you get to the counter.\u003c/p>\n\u003cp>And when you are ordering your brisket, you get a chance to sort of say like, “Hey, I really like the lean slices of meat. I like the fattier cuts. I’d like some burnt ends if you have them,” at the right time when they pull out that fresh slab.\u003c/p>\n\u003cp>I always go with the fatty cut myself. It cuts with the fork, gets nice and moist, and that’s just all that rendered fat where all the flavor comes from. So do they have great barbecue sauce? Yes. Do you need it? I don’t think so.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Hang on. I’m going to see if we have some dissension or agreement over here. What about you, Noelani?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I totally agree about the brisket, but I did have to go with the sauce. I really love the orange sauce that they gave, but I also was a big fan of the jalapeño-cheddar sausage. There was like real cheese that oozed out of it. And again, with the orange sauce is the way to go.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is the way to go. Amaal, what do you think?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. No, I was really impressed with the service—they got it down to a tee. When you get your order, they prepare it perfectly. They know what to do. The dino ribs are insane.\u003c/p>\n\u003cp>I got, like, a smaller dino rib. It was still over a pound on the scale.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It’s per pound, and you have to get minimum one. So, like, that might be the maximum you need because they are huge, but that meat just falls off the bones, super tender.\u003c/p>\n\u003cp>I agree with Adam that you don’t need sauce, but the sauce is super delicious. It’s got the nice Indonesian spices in the barbecue sauce. If they bottled that barbecue sauce, I would get it for sure.\u003c/p>\n\u003cp>So it just all goes super well together.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I missed out on the dino rib. I guess they sold out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But I did want to try it because it really looked like a dinosaur’s ribs. They were huge. I saw a whole family just sharing one. I’m like, “Okay, I gotta come back next time.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Pass the rib! [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So the brisket I got, I did get on the Rendang plate, which comes with some crispy rice crackers and other sides and a fried egg, like a combination of textures and flavors that all goes super well together.\u003c/p>\n\u003cp>And so that one came with a little green sambal sauce. That’s what I dipped my brisket in. I thought that combination of the brisket with the sambal was really good, so smart.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I love that Rendang plate. To me, that’s kind of where the Indonesian and barbecue sides really come together, because Rendang is typically like maybe a chuck roast, right? Something that cooks very slowly, shreds apart, and it takes days to make this curry that this meat is cooked in.\u003c/p>\n\u003cp>But it’s the chopped, smoked brisket that’s in there instead. So it adds that extra level of smokiness into the earthy Rendang curry.\u003c/p>\n\u003cp>And then what did you think of that curried kale that comes on the side? Because I love that.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah. That was super good. Lots of flavor. It’s such a good texture for kale because kale can be kind of tough. But the kale curry was super tender, easy to chew, and enjoy all the flavors.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I also had the chicken, which was the thigh and the leg, which of course is the best part.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> It was really good with a crispy skin with pepper, and I’m a huge pepper fan.\u003c/p>\n\u003cp>And the coleslaw, I’m not usually a fan of coleslaw or peanut sauce, which is in it, but this worked. The peanut flavor was not overpowering. It was really subtle, and they had these little crunchy things in it. So the texture paired really well with the chicken.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> A good counterpoint.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So on the Indonesian side, the Batagor is a favorite for my family when we go. That’s these fried vegetarian dumplings that are tossed in this rich, spicy peanut sauce, the same sauce they use on the slaw.\u003c/p>\n\u003cp>The dumplings are delicious themselves, but that sauce—like whatever we can find that we still have on our plate, we’re using to get the rest of that peanut sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What else should they get?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did anyone have the Nasi Goreng, the fried rice?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So that is my favorite go-to side. It’s got these little bits of corned beef in there that give it a little like fermented funkiness. There’s egg in there, fresh vegetables. I have to get that every single time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, did you have anything to drink alongside that to wash that down?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> When I went, it happened to be Indonesian Independence Day. And so they had a Rose soda, which was really interesting. I liked it because it was pink. And I happened to be wearing pink, so it matched my outfit.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> But it was a really unique flavor, and it was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So it is right next door to a brewery. Convenient, you can bring the food inside, and then a nice IPA pairs really well with barbecue.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right, so you can take it over there and go sit down.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Exactly, yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Any dessert or dessert drinks?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Did I have room for dessert? Absolutely not. Did I still order banana pudding? Yes, it was worth it. [Laughter]\u003c/p>\n\u003cp>That sort of smooth texture from the banana pudding was a really nice kind of change of pace from the meatiness of barbecue. There were fresh slices of banana in it and that one sort of classic vanilla wafer on top, a little bit of crumbled wafer as well.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I did have a kind of dessert-like drink called a Cendol, which had pandan flavors and coconut milk and tapioca things you could chew on that had good texture and were also sweet. And so I think it was a great dessert, and I really enjoyed it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home and my mom could try it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you feel like with all that food that you got good value?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Definitely, yeah. The food that we ordered, just my friend and I, we had extras that I brought home, and my mom could try it.\u003c/p>\n\u003cp>And similarly, she lived in Texas, too, and she thought it was as good as brisket in Texas that she’s had. So it definitely reaches the bar.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you definitely have to be there early, though. Like, I was there on a Saturday at 1:30, and things were selling out.\u003c/p>\n\u003cp>So it’s no joke that they say line up early if you want all your pickings because they sell out fast.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Fikscue Craft BBQ, it’s located on Park Street in Alameda, and the average tab per person without drinks is around $55.\u003c/p>\n\u003cp>Step inside the pawnshop facade of Noelani’s restaurant, and you’d think you’re in the wrong place.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, gorgeouses.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Once you’re through the hidden door, though, you’ll find the speakeasy vibe, art deco bar, and the creative Spanish-inspired bites all set the stage for a memorable night out.\u003c/p>\n\u003cp>Located in San Francisco’s SoMa neighborhood, it’s The Pawnshop.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The Pawnshop is an experiential speakeasy. Once you walk through these doors, it’s like you’re on a different planet.\u003c/p>\n\u003cp>[applause]\u003c/p>\n\u003cp>We are located on the corner of Sixth and Mission. It was a pawnshop for 40 years. It was called Money Loaned.\u003c/p>\n\u003cp>We still have the sign up above.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hello, gorgeous. Welcome. Let’s see what you got.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So when you come to The Pawnshop, you have to bring either a tchotchke or a family heirloom if you want to.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> A rubber chicken?! How did you know I needed a new one in my life? I love it.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> A joke, a dance—bring something to the Pawnmaster. Because if you don’t do that, you’re going to be in a lot of trouble.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Used chapstick? [Laughter]\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> The craziest thing we’ve ever been given was when somebody brought in a kitchen sink.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>We were like, “Really? Everything and the kitchen sink?”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> If I push a few buttons, do a little this, a little of that, it should be ready to go.\u003c/p>\n\u003cp>Come on in.\u003c/p>\n\u003cp>[door clicks]\u003c/p>\n\u003cp>Welcome to The Pawnshop.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> I come from a French background. And us from the south of France, we used to go to Barcelona for the night just to go party and have a good time.\u003c/p>\n\u003cp>And when we built this space, the way we wanted to do it is the communal eating.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> And how we do that back in Spain, it’s loud. There’s joy.\u003c/p>\n\u003cp>[cheering]\u003c/p>\n\u003cp>The food that we have here, we chose to have tapas, the small plates meant to be shared.\u003c/p>\n\u003cp>We took all the stars from the Catalan and the Spanish culture.\u003c/p>\n\u003cp>Tomato, olive oil, just a little garlic. Whoa!\u003c/p>\n\u003cp>So the classic Pan con Tomate.\u003c/p>\n\u003cp>[griddle sizzling]\u003c/p>\n\u003cp>The octopus, Pulpo a la Plancha.\u003c/p>\n\u003cp>The Gambas al Ajillo, which is also exceptionally classic.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One thing that’s great about Pawnshop is that we’re open until 11:00 p.m. on Fridays and Saturdays, and there’s not a lot of restaurants in San Francisco that are staying open that late.\u003c/p>\n\u003cp>[cheers and applause]\u003c/p>\n\u003cp>In The Pawnshop, too, there’s a lot of little Easter eggs and things that are super fun.\u003c/p>\n\u003cp>So there’s a mirror over there where you can watch your friends come in.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Hey!\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> There’s a karaoke room. There are secret passageways. It’ll take you to a different spot.\u003c/p>\n\u003cp>And away they go.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>There are performances that will happen when you’re least expecting it.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> We put sun in their life. We put a smile on their face.\u003c/p>\n\u003cp>We’re on stage when we’re here.\u003c/p>\n\u003cp>And I see the light on their face. I’m like, I get the shiver right now.\u003c/p>\n\u003cp>I’m like, “Yes, we did it.”\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>[glass clinking]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Noelani, how did you find the secret door?\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I found it by accident, to be honest.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So you walk up to the door.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take us through it.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So you walk up through the door, you’re first confused because you’re like, “Wait, this is a pawnshop.”\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Well, hello, everybody.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> You’re not thinking that it’s a restaurant.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I got there early. So I was there before the restaurant was open.\u003c/p>\n\u003cp>I’m just, like, hanging out on Mission in front of this store. I’m like, “Am I in the right place? Am I even going to have dinner tonight?” [Laughs]\u003c/p>\n\u003cp>But that’s kind of the fun of it. Is not even telling someone the name of the restaurant. It’s just giving them an address, and then they’re kind of confused.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I found the Pawnmaster to basically be a method actor. You don’t know what questions you’re going to be asked. Is this a 10-second exchange, or am I going to have to navigate 5 minutes of conversation? It’s a little tricky to get in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What do you go for?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay, so it’s tapas style. I really like the Gambas al Ajillo, garlic shrimp. The shrimp is in garlic and butter. You can’t go wrong with that. And on top of it, they give you bread.\u003c/p>\n\u003cp>So the minute the shrimp are gone, everyone’s fighting for the bread to dip it in the sauce.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I’m glad you mentioned that shrimp. That was, to me, the most standout dish. It’s these delicately poached shrimp in this sherry vinegar broth. And then they have these thinly mandoline-sliced garlic chips floating around in the broth. And I didn’t discover those right away. And then as soon as I did, I was just spooning that over the top of the shrimp.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> That dish always leaves clean.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Also, another favorite is the Patatas Bravas. Can’t go wrong with crispy potatoes and sauce.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What about you, Amaal?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I was really excited for the Pulpo a la Plancha because I love octopus. That was grilled to perfection and had a nice pickled veg and a squid ink aioli. That all went really well together.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And it’s fun doing tapas style in an atmosphere like this certainly.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, it’s fun to have so much on your table. Gets to be a little bit overwhelming if you overdo it like we maybe did. But I really loved the Tortilla Española. It was the classic egg omelet, although it was really elevated from there.\u003c/p>\n\u003cp>It had this spoon of crème fraîche on top, and then a really generous portion of salmon roe sprinkled on top, as well as these crunchy potato chips.\u003c/p>\n\u003cp>So texturally, you had this soft egg, the sourness of the crème fraîche, and then these salt pops—boom, boom, boom—from the salmon roe. It was really nice.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you drink with it?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had some very good wine. I was impressed by the amount of options they had by the glass. Some more choices than you typically have. And I wanted to go with the Tempranillo because we’re in a tapas restaurant.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in Spain.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did have the Seasonal Sangria, which had little apple cubes and sliced-up citrus in it and had a hint of clove.\u003c/p>\n\u003cp>So it’s really nice—seasonal, fruity, slightly spicy with the clove.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And sangria goes with every dish on the table.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So I also wanted to mention the Vegan Chicharrón. They’re huge, but they’re like wafer-thin, and they’re salty and crispy and sweet and almost better than regular chicharrones.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> That’s good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> And I also had the duck pâté, and that comes with some cherries and some herbs. Also, the little toasts—you can make a little bite with the pâté and the cherries and herbs. That’s just a perfectly composed little bite that you make yourself.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> So a must-get dish is the hanger steak. It comes with potatoes and mushrooms. First of all, the steak is cooked to perfection. Seasoned well, it’s juicy, tender. The mushrooms are a beautiful accompaniment. And then the potatoes—the skin is crispy but still juicy on the inside. You just can’t go wrong with steak and potatoes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about dessert?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, I have to get the churros every time. So I went there for a birthday. And it’s fun because when they brought out the churros, they sang Happy Birthday and had a little candle. But what I really like about the churros is that they’re super light.\u003c/p>\n\u003cp>So even if you’re full, you’re like, “Well, I’ll have one just to, you know, have in my dessert stomach,” and then you can dip it in the chocolate sauce and it’s just really good.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I did also have the churros, but I had the cheese dessert, which is a triple cream—kind of like a Brie, but it’s got a bloomy rind. And then it’s also served with these fancy cherries and a honeycomb. I was surprised how much I loved this cheese because it was a little funky.\u003c/p>\n\u003cp>And I don’t always like funky cheeses, but it’s also with a little toast with cheese, the cherries, and the honeycomb. And it was just so good. Like, cheese for dessert is just fantastic. I had—I had dreams about that cheese that night.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll have to try that next time. [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So do you think this is a good bang for the buck?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Totally. You leave there happy. And you leave there wanting to talk about it with your friends.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Yeah, I’d say the same. Just remember, you can always order more. So maybe don’t do what we did and order everything at once. And from there, you’ll leave in a good spot.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get your pawn item back on the way out?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I didn’t get my pawn item back, but when I pawned my item, he gave me a different item back. I got this little robot with little guns.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah! There you go!\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Where’s my robot?\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> [Laughing] I love it.\u003c/p>\n\u003cp>Well, if you would like to try The Pawnshop, it’s located on Mission Street in San Francisco, and the average tab per person without drinks is around $40.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Amaal rounds out our show with yet another hidden gem.\u003c/p>\n\u003cp>It’s a quirky little café housed in a former Taco Bell where decadent doughnuts, killer breakfast sandos, and creamy milkshakes are the stuff of Amaal’s comfort food dreams.\u003c/p>\n\u003cp>Located in San Mateo, it’s Apple Fritter.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Apple Fritter is a homey place where you can bring your family, your friends, your kids.\u003c/p>\n\u003cp>It’s a great place for everybody.\u003c/p>\n\u003cp>Hi. How are you guys?\u003c/p>\n\u003cp>I grew up doing doughnuts my whole life. My parents fled a war in Cambodia. They came to this country to start a new life. They had friends that had sponsored them and helped them create a doughnut business.\u003c/p>\n\u003cp>A lot of times my parents would bring me to the shop.\u003c/p>\n\u003cp>I’d sneak myself into the doughnut counter, steal an apple fritter, [laughs] and then take a huge bite before they found out.\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The restaurant used to be an old Taco Bell, and growing up, I used to come here all the time, and I actually thought, “Oh, maybe I’ll open up this place and eventually convert it into maybe a breakfast place.”\u003c/p>\n\u003cp>The inspiration for the decorations really came from who I am. I like strange, unique kind of things. I like having fun.\u003c/p>\n\u003cp>We actually make all of our doughnuts in-house. People don’t realize a lot of the times we have more than just an apple fritter. So we have like chocolate doughnuts, ube, red velvet, almond pistachio—\u003c/p>\n\u003cp>Even plain old-fashioned is really, surprisingly, good. [Laughs]\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>The Breakfast Luther—it came from this cartoon. I thought it was the funniest thing ever, and they incorporated a doughnut burger.\u003c/p>\n\u003cp>\u003cstrong>Robert:\u003c/strong> The Luther!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I decided to actually create it, and eventually it became a hit.\u003c/p>\n\u003cp>Fruity Pebbles!\u003c/p>\n\u003cp>As a child, I loved Fruity Pebbles, and one of my favorite creations was probably adding it to the milkshakes because, uh, why not? [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Patron:\u003c/strong> This is really good.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> I really love what I do.\u003c/p>\n\u003cp>I come to work, and it doesn’t feel like work.\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> It’s one of the greatest feelings when people come to your restaurant, bring their friends in, and just have a good time.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Amaal, do you like breakfast?\u003c/p>\n\u003cp>Are you a breakfast-every-day kind of person?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah, I love getting a really full, big breakfast—it’s always the best.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this place has it all, doesn’t it?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> It does. My favorite dish is the Luther Breakfast Burger. It’s a burger on a doughnut with a fried egg—fried perfectly. When you bite into it, the yolk oozes out of the top of the doughnut onto the plate.\u003c/p>\n\u003cp>You can dip your hash browns in the egg—it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I was scared to order that.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>Just because I’m like, “Doughnut, burger—heart attack?”\u003c/p>\n\u003cp>Um, no, but I’m so glad that I did because it ended up being my favorite dish that I ordered, and I ended up sharing it. So it wasn’t too much, but it was really good. I never would have thought to do that, but the salty and sweet combination—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Does the doughnut get soggy?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> They grill the doughnuts.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> No, they grill them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Ah, okay. There you go.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> They grill it, so it held together really well.\u003c/p>\n\u003cp>And just the flavors were really, really good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What did you have, Adam?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> So I got cold feet on the doughnut sandwich.\u003c/p>\n\u003cp>But the reason for that, which I think is very valid, is right before you get to the register where you order, there is essentially a wall of doughnuts.\u003c/p>\n\u003cp>And there are just so many amazing doughnut options.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Did you get the apple fritter?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the blueberry fritter.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was large enough for four of us to share. Everyone can kind of pull apart their individual piece. And it had that thick glaze that kind of cracks just the way you want it, but then the inside of the fritter was super cakey and soft.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Mm-hmm.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah, you can’t leave there without getting an apple fritter. They do sell out. So hopefully you can get one while you’re there. But if you’re there, definitely get an apple fritter.\u003c/p>\n\u003cp>I’m also—I’m a scramble girly. So I had to get the chicken apple sausage scramble. And usually when you go to places, it’s like maybe a couple of pieces.\u003c/p>\n\u003cp>But this was overwhelming with how much sausage they put in, as well as spinach and everything. So the portions are really nice.\u003c/p>\n\u003cp>And we also had sandwiches. The bread that they put with the sandwich is really spectacular.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get any sandwiches?\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Well, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Or you stuck—okay.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the Pigs Gone Wild Sandwich.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>And it was really good.\u003c/p>\n\u003cp>It had that toast that you mentioned, and then three pieces of flat-top griddled bacon. There were grilled mushrooms on there, fresh eggs, cheese. And to me, what can make or break a breakfast sandwich is really how hot it is when it gets to the plate.\u003c/p>\n\u003cp>And this came straight off that grill onto our table. And when you bit into it, the crunch from the bacon, the soft eggs, the gooey cheese—\u003c/p>\n\u003cp>Just kind of everything all at once, it was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that a sandwich you get?\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> I have not had that sandwich, but I also do get lunch there sometimes. Like, I really like their Rachel. It’s like a Reuben, but with turkey instead of pastrami, and it’s really good. And I get that with their homemade potato chips. I don’t know if you guys got a chance to try the homemade potato chips, but—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman & Noelani Meteyry:\u003c/strong> No.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> So yeah, they are really good for lunch, too.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And I hear the milkshakes are something.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> They are. I had the pineapple milkshake. It was tart and sweet and creamy—super delicious. They make all their milkshakes with frozen custard, so they’re super good.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> I had the espresso milkshake, which was really great because I can’t have breakfast without coffee. Good flavor. And I got to split—between a number of people, wasn’t just me—the banana one. Really great fresh banana, nothing artificial tasting in it.\u003c/p>\n\u003cp>It would definitely have passed the old Dairy Queen test where if you flipped it upside down, nothing was coming out, right? But it wasn’t so thick that it was a lot of work to actually enjoy the milkshake.\u003c/p>\n\u003cp>\u003cstrong>John Chow:\u003c/strong> Okay, maybe it’s a little too thick.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> It was awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I’m really dreaming about that pineapple milkshake now, I gotta be honest with you. [Laughing]\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> But they do have a good espresso coffee bar, and I usually get the Vanilla Lavender Latte. It’s not too vanilla-y or too lavender-y, and they’re all made super hot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> I’ll say that the Nutella French Toast—that is dessert on a plate because it’s so decadent. And I really liked that they even took the time to cook the bananas, which most places don’t do. But here, it really brought out the flavors. Everyone loves Nutella, so putting that, bananas, powdered sugar on French toast—if you have a sweet tooth, that’s the way to go.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Even if you don’t have a sweet tooth when you walk into this place, you will have one when you walk out.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Oh, for sure.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right?\u003c/p>\n\u003cp>If you lived nearby, you’d be there a lot more, right?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Even if you don’t live nearby.\u003c/p>\n\u003cp>[Laughter]\u003c/p>\n\u003cp>It’s a good place, especially after a night of drinking, and you want a good meal to get you up and ready for the weekend—it’s a good place.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s your splurge spot.\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> You might take the long way to the airport just to circle through there and grab a shake before a flight.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright.\u003c/p>\n\u003cp>If you would like to try Apple Fritter, it’s located on Norfolk Street in San Mateo, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs]\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Check out \u003cem>Cecilia Tries It\u003c/em> online at \u003ca href=\"http://kqed.org/checkplease\" target=\"_new\" rel=\"noopener\">kqed.org/checkplease\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> [Laughs] Mmm!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show—\u003c/p>\n\u003cp>\u003cstrong>Adam Risman,\u003c/strong> who devours the dino beef ribs at Fikscue Craft BBQ in Alameda.\u003c/p>\n\u003cp>\u003cstrong>Amaal Greenwood-Goodwin,\u003c/strong> lover of the Breakfast Luther Doughnut Sandwich at Apple Fritter in San Mateo.\u003c/p>\n\u003cp>And \u003cstrong>Noelani Meteyry,\u003c/strong> who gave us the inside scoop on The Pawnshop in San Francisco.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on \u003cem>Check, Please! Bay Area.\u003c/em>\u003c/p>\n\u003cp>I’m \u003cstrong>Leslie Sbrocco,\u003c/strong> and I’ll see you then.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Adam Risman:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And cheers to you!\u003c/p>\n\u003cp>Did you have fun?\u003c/p>\n\u003cp>\u003cstrong>Noelani Meteyry:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Cheers! Cheers!\u003c/p>\n\u003cp>[music playing]\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Alright, now let’s see. What did you bring me?\u003c/p>\n\u003cp>\u003cstrong>Damien Chabaud-Arnault:\u003c/strong> You would not believe how much stuff we get.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> One time, somebody tried to pawn their child off, but that was just for jokes.\u003c/p>\n\u003cp>One time, somebody tried to pawn their fiancée off. That was for real.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I have a 3-D printed genie bottle.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> I’m going to trade you for—you’re going to get some love in your life.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, you can never have enough love.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> That’s going to go a long way.\u003c/p>\n\u003cp>\u003cstrong>Michael Anthony Levitt:\u003c/strong> So we’re always getting crazy stuff.\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> How’s everyone doing?\u003c/p>\n\u003cp>\u003cstrong>Patrons:\u003c/strong> Gorgeous!\u003c/p>\n\u003cp>\u003cstrong>Pawnmaster:\u003c/strong> Welcome, welcome, welcome.\u003c/p>\n\u003cp>[Cheers and applause]\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Man #3:\u003c/strong> Put it there! We’ll wait for you!\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23352/check-please-bay-area-reviews-fikscue-the-pawnshop-apple-fritter", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_7989", "checkplease_3758", "checkplease_3845", "checkplease_3760", "checkplease_3873", "checkplease_3740", "checkplease_3730", "checkplease_9210", "checkplease_3731", "checkplease_9399", "checkplease_3741", "checkplease_10", "checkplease_3729", "checkplease_9209", "checkplease_3739", "checkplease_8061", "checkplease_9307", "checkplease_1477" ], "tags": [ "checkplease_8715", "checkplease_9385", "checkplease_8575", "checkplease_8988", "checkplease_8633", "checkplease_1368", "checkplease_9398", "checkplease_763", "checkplease_8548", "checkplease_9383", "checkplease_9402", "checkplease_9401", "checkplease_8535", "checkplease_8518", "checkplease_8519", "checkplease_9400", "checkplease_8571", "checkplease_9384" ], "featImg": "checkplease_23358", "label": "checkplease_9339" }, "checkplease_23346": { "type": "posts", "id": "checkplease_23346", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23346", "score": null, "sort": [ 1736530893000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-returns-with-delicious-new-february-episodes-you-cant-miss", "title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!", "publishDate": 1736530893, "format": "standard", "headTitle": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss! | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1736796693, "stats": { "hasAudio": false, "hasVideo": true, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 12, "wordCount": 528 }, "headData": { "title": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss! | KQED", "description": "Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show in February 2025.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show in February 2025.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area Returns with Delicious New February Episodes You Can’t Miss!", "datePublished": "2025-01-10T09:41:33-08:00", "dateModified": "2025-01-13T11:31:33-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23346/check-please-bay-area-returns-with-delicious-new-february-episodes-you-cant-miss", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Kick off the new year with a fresh lineup of Bay Area dining discoveries! \u003c/span>\u003cb>Check, Please! Bay Area\u003c/b>\u003cspan style=\"font-weight: 400\">, KQED’s beloved James Beard and Emmy-winning series, is back this February with a new batch of must-try local restaurants. Whether you’re diving into your culinary resolutions to try something new or searching for the perfect Valentine’s date spot, we’ve got you covered.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Each week, three locals join host Leslie Sbrocco to share their favorite neighborhood gems, check out each other’s picks, and dish on their dining adventures. From Indonesian-Texas fusion to East Coast Jewish deli favorites, we’ve scoured the Bay Area to find the season’s standout spots.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Tune in for four tasty new episodes, \u003c/span>\u003cb>Thursdays beginning February 6 at 7:30pm on KQED 9\u003c/b>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Here’s a sneak peek at what’s on the menu:\u003c/span>\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/YsCPu6Easl0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>February 6\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Traditional Indonesian flavors meet Texas barbecue with highlights such as dino ribs, smoked brisket, and nasi goreng at \u003c/span>\u003cb>Fikscue\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Guests trade a trinket for entry to enjoy tapas including tortilla española and jamón serrano at \u003c/span>\u003cb>The Pawnshop\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Playful takes on breakfast classics, from donut burgers to Nutella-stuffed french toast, at \u003c/span>\u003cb>Apple Fritter\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Mateo)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 13\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> East Coast Jewish deli favorites, including matzo ball soup, pickled fish boards and cinnamon babka, at \u003c/span>\u003cb>Grossman’s Noshery & Bar\u003c/b>\u003cspan style=\"font-weight: 400\"> (Santa Rosa)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Soulful comfort dishes, from fall-off-the-bone oxtails to creamy mac and cheese, at \u003c/span>\u003cb>Jackie’s Place\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Jose)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Fresh Californian-inspired American cuisine featuring pork belly buns and succulent red wine-braised short ribs at \u003c/span>\u003cb>Crescent Bistro\u003c/b>\u003cspan style=\"font-weight: 400\"> (Pleasant Hill)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">“Cecilia Tries It” explores fresh produce, local goods and culinary delights at the historic \u003c/span>\u003cb>Ferry Plaza Farmers Market\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 20\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Bold and aromatic Laotian flavors such as papaya salad and crispy pork belly at the vibrant \u003c/span>\u003cb>Bhan Mae Vane\u003c/b>\u003cspan style=\"font-weight: 400\"> (Alameda)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Italian-American comfort food in quirky digs, including Cadillac lasagna and steak served with pesto spaghetti, at \u003c/span>\u003cb>Emmy’s Spaghetti Shack\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An artfully curated selection of wines and cocktails paired with shareable plates from tender lamb meatballs to creamy elote at \u003c/span>\u003cb>District\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>February 27\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\"> A creative take on soulful comfort food like hoecake, gumbo fries and grilled shrimp po’boys at \u003c/span>\u003cb>Gumbo Social\u003c/b>\u003cspan style=\"font-weight: 400\"> (San Francisco)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Decadent dishes, from lobster pot pie to crème brûlée French toast, paired with stunning waterfront views at \u003c/span>\u003cb>The Bungalow Kitchen\u003c/b>\u003cspan style=\"font-weight: 400\"> (Tiburon)\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">An inventive and fresh take on farm-to-table offerings, including “ugly” mushroom-filled pasta and Hokkaido milk bread rolls, at \u003c/span>\u003cb>Pomet\u003c/b>\u003cspan style=\"font-weight: 400\"> (Oakland)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Got a favorite restaurant we haven’t featured yet? Now’s your chance to share it! We’re gearing up for the next round of guests and want your must-try spots in the spotlight. Nominate your top picks and apply to join us as a guest at \u003c/span>\u003ca href=\"http://kqed.org/checkplease/apply\">\u003cspan style=\"font-weight: 400\">kqed.org/checkplease/apply\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. And if you have a pick in the Carmel or Monterey area we’d especially like to hear from you! \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23346/check-please-bay-area-returns-with-delicious-new-february-episodes-you-cant-miss", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_7989", "checkplease_3758", "checkplease_3845", "checkplease_3760", "checkplease_3873", "checkplease_250", "checkplease_3750", "checkplease_3740", "checkplease_3730", "checkplease_3751", "checkplease_8103", "checkplease_3742", "checkplease_3472", "checkplease_9212", "checkplease_3764", "checkplease_3741", "checkplease_8597", "checkplease_10", "checkplease_9209", "checkplease_3739", "checkplease_3729", "checkplease_8964", "checkplease_8061", "checkplease_8114", "checkplease_3934", "checkplease_91", "checkplease_8175", "checkplease_1477", "checkplease_9336" ], "tags": [ "checkplease_8715", "checkplease_9385", "checkplease_9390", "checkplease_8912", "checkplease_9398", "checkplease_763", "checkplease_9397", "checkplease_9388", "checkplease_9392", "checkplease_8548", "checkplease_9391", "checkplease_9389", "checkplease_9383", "checkplease_9386", "checkplease_9393", "checkplease_9387", "checkplease_8547", "checkplease_8509", "checkplease_8598", "checkplease_9395", "checkplease_8518", "checkplease_8568", "checkplease_8519", "checkplease_8546", "checkplease_8583", "checkplease_9394", "checkplease_9384", "checkplease_9396" ], "featImg": "checkplease_23347", "label": "checkplease_9339" }, "checkplease_23296": { "type": "posts", "id": "checkplease_23296", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23296", "score": null, "sort": [ 1732851048000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine", "title": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine", "publishDate": 1732851048, "format": "video", "headTitle": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1732851549, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 289, "wordCount": 6287 }, "headData": { "title": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine | KQED", "description": "Bay Area foodies review modern Indian cuisine in Palo Alto, American comfort food in Half Moon Bay and bold Central Asian dishes in San Jose.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review modern Indian cuisine in Palo Alto, American comfort food in Half Moon Bay and bold Central Asian dishes in San Jose.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: ROOH, The Barn, Kusan Uyghur Cuisine", "datePublished": "2024-11-28T19:30:48-08:00", "dateModified": "2024-11-28T19:39:09-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://youtu.be/pHqTIrIXvkw", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23296/check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 12, airs Thursday, November 28, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area, \u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">our guests start their culinary adventure in Palo Alto at \u003cstrong>ROOH\u003c/strong>, a modern Indian restaurant where traditional flavors meet innovative techniques in dishes like paneer chili rolls, jackfruit toast and chicken tikka kulcha. Next, they head to \u003cstrong>The Barn\u003c/strong> in Half Moon Bay, a rustic, farm-to-table eatery offering seasonal American comfort food, from juicy burgers with barn-pickled jalapeños to fried mac and cheese, all enjoyed in a relaxed, inviting atmosphere. The journey continues in San Jose at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong>, where diners experience the rich, bold flavors of Central Asian dishes like hand-pulled noodles and big plate chicken. Finally, reporter Cecilia Phillips visits the \u003cstrong>Fork’n Good Food Festival\u003c/strong> in Rohnert Park, where she samples a diverse array of gourmet eats, from local Sonoma bites to globally inspired street food.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23282\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23282\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1912_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Avani Tumuluri, Jacob Gorneau and Eliza Bulanti from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://roohrestaurants.com/\">\u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.thebarnhmb.com/\">\u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://kusanuyghur.com/\">\u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thesocomarket.com/forkn-good-food-festival\">\u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23332\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg\" alt=\"\" width=\"800\" height=\"906\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-800x906.jpeg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1020x1155.jpeg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-160x181.jpeg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-768x869.jpeg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1357x1536.jpeg 1357w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1809x2048.jpeg 1809w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1912_Wines-1920x2174.jpeg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.scaiawine.com/en/product/scaia-garganega-e-chardonnay\">\u003cspan style=\"color: #339966\">\u003cstrong>Scaia 2022 Garganega / Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Trevenezie IGT, Italy $15\u003cbr>\n\u003c/em>\u003cspan style=\"font-weight: 400\">Looking for a deliciously light and bright white that still shows character? This affordable wine is one to buy in batches. Enjoy it as an aperitif or serve it alongside fish in lemon sauce, fried calamari, and fresh salads. The grape variety Chardonnay is familiar, but the native Italian white grape Garganega is known to Italian wine lovers for making sassy Soave and other Veneto whites. Their perfect pairing is what makes the wine so special.\u003c/span>\u003cem>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://benoviawinery.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Benovia 2019 “Blanc de Blancs” Sparkling Wine\u003c/strong>\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">\u003cbr>\n\u003c/span>\u003cspan style=\"font-weight: 400\">\u003cem>Russian River Valley, Sonoma County, California $60\u003c/em>\u003cbr>\nAs one of California’s most highly regarded Pinot Noir and Chardonnay producers, Benovia is a Sonoma star. Its richly styled sparkling white has expressive aromas of lemon cream pie, peach blossom, and toasted nuts. It’s a wine to start the meal and continue enjoying throughout, whether you’re serving a hearty brunch casserole or a dinner of veal scallopini or pork loin. Elegance in your glass — all with the pop of a cork.\u003cbr>\n\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"https://www.estournel.com/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>G d’Estournel 2020\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Médoc, Bordeaux, France $39\u003c/em>\u003cbr>\nOne of France’s heralded Bordeaux reds is Cos d’Estournel. Opulent and ageworthy, it’s a coveted collector wine. An alluring alternative that shares the same heritage without the same price tag is G d’Estournel. The appealing front label tells a story all its own. According to their website, “G d’Estournel evokes the wonderment of an explorer returned home from the Far East, his soul replete with luminous memories of majestic Indian elephants, shimmering Burmese gold, the finest of Nepalese silks, the warm glow of Vietnamese lanterns.” Each vintage is a slightly different blend of red Bordeaux grapes, but the stylish 2020 is Merlot dominant with a splash of Cabernet Sauvignon. Plush and subtly smooth, it is a red to relish.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Contemporary Indian plates in Palo Alto.\u003c/p>\n\u003cp>Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Burgers al fresco in Half Moon Bay\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And Central Asian cuisine in San Jose.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it really knocked my socks off.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks. \u003cem>[laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are three very studious guests—dental student Avani Tumuluri, psychology and brain science student Eliza Bulanti, and scorpion researcher grad student Jacob Gorneau.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Thanks for having me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Avani’s restaurant offers a tempting fusion of Indian and California cuisine. Add in Ayurveda-inspired cocktails, vibrant decor, and it’s the perfect place for a family dinner or a first date. Located in downtown Palo Alto, it’s ROOH.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Rooh means “soul” in Persian, and in India also.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> I think ROOH is passion. It’s passion for food, it’s passion for hospitality, it’s passion for putting a twist on traditional food that goes back hundreds of years.\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Alright? Perfect. I grew up in Mumbai. I’m Gujarati. Our food culture was something which had sweet, sour, and spicy—all umami flavors together. At ROOH, we have covered all the regions of India and many lost recipes which people have forgotten to cook.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We always like to think of nostalgic, but we wrapped it in this beautiful presentation with these vibrant colors and just a tiny bit of a modern twist to all these beautiful traditional dishes.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh! Yo!\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> Also the street food which people used to enjoy during their childhood. That first taste takes them to their childhood memories of family or the place where I was born.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> We all know that Indian cuisine is a lot of vegetarian items, but I think we’ve turned it into such a fun and exciting way of eating vegetarian food that never gets old. It’s always amazing.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Apurva Panchal:\u003c/strong> In Sanskrit, we always say Atithi Devo Bhava. That means the guests should be treated like God. That’s how we follow it as part of our hospitality culture.\u003c/p>\n\u003cp>\u003cstrong>Abi Capristo:\u003c/strong> It’s so great when people walk in, they’re like, “This is my first time here and I have to be back.” You know, it’s exciting to see people be excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Avani. I mean, this place is really a creative take, right, on Indian street food.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah. I think that I love that it’s a progressive Indian cuisine, but it kind of has a mix of the inspiration of California culture with the Indian culture. I love the decor. I love the atmosphere. You walk in, and it’s just like this shroud of reds and these antique decorations and mirrors.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It puts you in the mood.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it really puts you in the mood. It really does. I’m ready to eat. I’m ready to have fun.\u003cbr>\n\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> And I absolutely always go for the Paneer Chili Roll. It looks like a pinwheel, which is really cool because I feel like it marries in the American culture.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, like a lunch snack.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, it’s like a classic Lunchable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think it’s a snackable or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah! Snackable.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I hear Eliza going, “Yeah, yeah, yeah.” Did you have this as well?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did, and it was phenomenal. I thought that the flavors and the textures, I loved how they wrapped them all up, because the paneer wasn’t super overwhelming, and the crispiness of the kataifi, too, with kind of the smoothness of the paneer was perfect. And then what really put it over the top for me was the chili garlic chutney that it came with.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Absolutely.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The flavor of that was phenomenal and just paired with the textures, it was a work of art, like every other dish I had here too.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had the Assorted Papad, which came with three different chutneys and a bunch of different crispy crackers that were variously seasoned. My favorite one was the chili peanut one. I love peanut flavor, but in particular this peanut was so rich and decadent it almost had like a chocolatey richness to it, which was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I loved this menu and that it really emphasized small plates. So my family and I got a lot of them to share, which as an adventurous eater, was so fun for me to get to try so many different things. I think my favorite had to be the Chicken Tikka Kulcha. It was like this warm, round flatbread stuffed with this really flavorful shredded chicken. And then it had this beautiful dollop of za’atar butter and pickled onions on top, and it came out warm so that the butter kind of melted in and the flavors just melded perfectly. It was glorious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So did you get the most of it and then your parents just a little bit?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Exactly. Everyone took a little bite, and I was like, “This one is for me.”\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then I also—probably the most beautiful dish I got was the Potato Tikki Chaat.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It was like a cube of really thinly sliced potatoes, and it sat atop this yogurt sauce that was almost like a whipped cream consistency, drizzled with a tamarind sauce and some raspberry seeds. The flavors and the textures were incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I really like the Jackfruit Toast.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I love jackfruit. I feel like if you’re able to season it right, it can be very meaty, and the jackfruit itself is very nicely spiced. And then with that buttery bread on the bottom, oh my gosh.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a nice combination.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a Duck Seekh Kebab. I always like duck. I know sometimes people feel like it’s a little on the fatty side of things, but it was just this incredible flavor bomb, the meat itself, and there was some mixed berry chutney on top as well. And so it was really this beautiful balance between tang and spice.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That sounds amazing.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Definitely my favorite dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did they order right? So far?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> They ordered right.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, good. Okay, good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> My mouth is watering.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> If you guys ever go again, you should definitely order the Malai Broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Now, I know it sounds like, “Why would I pay for a broccoli?” But it’s this giant piece, and it’s placed on this creamy daal, which is like lentil-based sauce, and it’s very nicely spiced.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Get the broccoli.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to try that.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I also had a delicious mocktail that went perfectly with the dishes I got. It was the Pink Guava mocktail, and it had these hints of masala spices in it, which I think cut the sweetness of the guava perfectly and really paired nicely with this meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I’m so excited, ’cause I had the same one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> No way! Okay.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No way! It was so good.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I tried the Mulberry Sour, which was really refreshing and bright to kind of complement some of those warmer spices. And the thing that really blew my socks off was the Patna Fizz, which is a lychee-flavored cocktail that also has, I believe, some mushroom essence in it. Beautifully purple. Like, it was really amazing.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Wow!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And dessert?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Oh, of course. Of course I had dessert. I always go for the kulfi. If you guys don’t know what it is, it’s sort of an Indian ice cream, and the flavors that they have are like pistachio or saffron, flavors that you wouldn’t really get at your normal supermarket, and it’s just always decorated so beautifully.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> My takeaway was this is amazing. This is a great special-occasion venue. And I wouldn’t necessarily go there on a first date, but I would definitely take someone I really love there and, you know, show my love through these dishes. Like, it’s really a love letter to food.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. If you would like to try ROOH, it’s located on University Avenue in Palo Alto, and the average tab per person without drinks is around $60.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza is a big-time burger lover, and she says the absolute best can be found at her casual coastal eatery. Located in Half Moon Bay, it’s The Barn.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> The Barn is casual.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Can I steal one of your fries for the dog?\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> It’s communal, above all.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s put itself on the map as a little oasis and really just part of our ethos, which is…happy people make good food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s so delicious.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Matter of fact, I find that the best food is generally the simplest. We make everything that we possibly can, and our ingredients come from local purveyors as much as possible. We make the best burger on the coast. I know that could be an arguable statement, but I’m happy to take on anyone else that wants to challenge it. And it’s not because of some secret ingredient. We use our homemade American cheese, sauces, high-quality bun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like the beef.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> For sure, one of the highlights for me and a lot of customers is the veggie burger. We cook down a lot of ingredients, primarily mushrooms and farro for building texture. And I’m not a vegetarian, so I honestly have that with a little bacon on top, and it’s fantastic.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Can we talk about the milkshakes? Because there’s something about the milkshakes which you don’t find anywhere.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> It’s Marianne’s Ice Cream from Santa Cruz, and a splash or two of milk just to be able to blend it together. And then we make our own ingredients to create the flavor, so if it’s chocolate, we’ll make separate chocolate ganache that then gets put into the ice cream.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Of course, homemade whipped cream.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> Well, yeah. You need to have that a little bit more fun on top.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> Why not? I mean, for the person who has bacon on a veggie burger…\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> True.\u003c/p>\n\u003cp>\u003cstrong>Matt Haugen:\u003c/strong> …whipped cream on a milkshake is par for the course.\u003c/p>\n\u003cp>\u003cstrong>Patrick Hanna:\u003c/strong> So Half Moon Bay, we are on the coast. Restaurant is about a five-minute walk from the sand. Dutch word, it’s called Gezellig. It means “warm,” “comfortable,” “family,” and that’s what this place means to me.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza, this spot feels like, you know, you’ve gone to the beach…\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …you’ve hung out those gorgeous beaches in Half Moon Bay, and now you need something to eat, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. 100%. That’s one of my favorite parts about this restaurant is you can really do it all here, whether that’s after a hike by the beach or just hanging out for the day. You can kind of get a sense of that local vibe that represents the quaint town of Half Moon Bay, I think, really well.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. What is your favorite?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. Okay. What’s kept me coming back for years? It’s The Pretender. So although I am a beef hamburger-loving person, The Pretender, it is my must-have here. It’s kind of a hearty patty. It’s filled with farro, mushrooms, flax, garlic, and Parmesan, and I know that so well because I’ve even tried to recreate it at home. It’s that good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And then topped with some white cheddar cheese, caramelized onions, lemon-dressed arugula, fresh tomato on a toasted brioche bun. And a tip given to me years ago by a lovely employee was to add pickled beets as well.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And you’re a vegetarian, right? So did you find your way to that dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yup. I had The Pretender.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah? Okay. What did you think?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I felt like I was pretending to eat a burger. Oh, it was so good. I actually really liked it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you have when you went there?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I had a pulled pork sandwich, which was amazing. It was super sweet, super smoky. I have a huge sweet tooth, but I am glad that I ordered the spicy coleslaw on that.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I was gonna ask which one you got. You can do it sweet or spicy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I got spicy.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, and the spicy really balanced it out a lot. And, man, the buns themselves were also delicious.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Vegan BBQ one, which I also was a little hesitant about because sometimes, you know, with the vegan versions, you never know. But this one was insane. It was so good ’cause it was with jackfruit.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Jackfruit is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> It really has like that meaty tenderness.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and the ciabatta bread? That bread, oh, it was amazing.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have to mention the What the Cluck sandwich too, because that also comes on the ciabatta bread. It’s a chicken sandwich. It comes with goat cheese on top, arugula, tomato, and then their housemade Barn buttermilk. And you can opt to get it crispy or grilled. I usually get mine crispy, and I think the creaminess and the tanginess of the goat cheese with the crispiness and the saltiness of the fried chicken, it balances perfectly. And that ciabatta roll, I think, really puts it over the top.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I think a ciabatta holds things in better.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes, it does.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The bread makes the sandwich.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, and I didn’t know the buttermilk was housemade.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Because I think that came with — Oh, I’m segueing the Mac Attack.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The Mac Attack is my very favorite. I always have to get a side of the Mac Attack with whatever main I choose. It’s like a cube of fried mac and cheese, perfectly golden and crispy. It has like a nice crust on it so it doesn’t fall apart, and it’s sprinkled with some flaky sea salt. And you get that nice cheese pull in every bite. And it comes with their housemade buttermilk.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I didn’t know it was housemade! That actually made it 10 times better, because this Mac Attack is an actual famous thing in the peninsula.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Everyone talks about it. And so I’ve been feeling left out. I’m like, “Oh, I’m trying this Mac Attack.” I finally got to go, and it’s so good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did it live up to the hype?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It so lived up. Oh, my God. Me and my cousin were like, “Whoa!” Like, it was insane.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Another thing that I tried was the Hot Farmer burger, which is like everything that I’m looking for in anything.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Which was a balance of some peppery arugula, fried onions, and that was just sweet, spicy, sour. I was hook, line and sinker.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I did get an amazing drink. It was called — I’m gonna mispronounce this. Olallieberry Lemonade. Olallieberry Lemonade, right? That was good, right?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> That’s one of the best.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I was like, “What berry is a Olallieberry?” So I looked it up. It’s just a different variation of a blackberry. You guys are like, “Yeah, we knew.” But it didn’t really taste exactly like a blackberry. It almost had this tanginess, and they had full olallieberries at the bottom I could pick out at the end.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Oh, yeah, I did the same thing. I was just waiting to finish it so I could have all of them.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have any desserts?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I did. [Chuckles] Always have to get —\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Eliza’s turning into our dessert.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> She’s the dessert.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> I have a big sweet tooth, and I always have to get a dessert. So my favorite have got to be their milkshakes. They’re just a classic, simple vanilla milkshake topped with a dollop of whipped cream and, again, served in the nice mason jar. Just the perfect sweet to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> That sounds so good. They make their own pastries there too I saw.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes. Okay, so I got an apple pie also a few times ago.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Remember, you were working for that. You know.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Right! It was topped with this crumbly topping. I mean, it was a big piece too, enough to share, and really, really delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you think that it was a good value?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think so, yeah. I think it was an excellent value. And I feel like the space is so spread out and large outside that you’d never be wrestling with someone to get a seat or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Or if you’re having like a day trip out in Half Moon Bay, it’s a great place to stop on your way in or out.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, if you would like to try The Barn, it’s located on Highway 1 in Half Moon Bay, and the average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Jacob’s restaurant is a very rare find indeed. It’s one of only a handful in the Bay Area serving the traditional dishes of an ancient Silk Road empire. Hidden away in San Jose, it’s Kusan Uyghur Cuisine.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yolwas Hashim:\u003c/strong> Just mix it well before you eat it. Kusan Uyghur Cuisine is a modern fusion of the Uyghur foods. And Kusan was this big empire from a thousand years ago. This area covered northwest of China, was based out of Uzbekistan, Kazakhstan, also the north of India. So the Uyghur people were living in Central Asia, and the place I’m from is called Ürümqi.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> How was everything?\u003c/p>\n\u003cp>\u003cstrong>Customer:\u003c/strong> Really good.\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> The food, the drinks, just the most easy way to let customers know you and know your culture. Our Uyghur foods have a lot of rich flavors. We have a lot of spice. We make everything fresh daily.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> All the meat is halal. I’m making the laghman. We came early to cook all the lamb, beef, soup.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Our hand-pulled noodles, people all can tell that we make noodle fresh every day. After the noodles have cooked, it’s too hot and we have to cool it down and the noodle can taste more tender.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> Yogurt is the most important part of our history and our foods. When I was little, it was my mom making yogurt for me at home. You eat yogurt a lot because you eat a lot of lamb, so you want to balance the oily meats. We really appreciate each customer that came, so every time my customer finishes the food, we offer them free ice cream.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hashim:\u003c/strong> I feel like everybody can feel more happy and still can remember us — that’s the most important thing. I’m so proud and so happy I have this restaurant in Bay Area because a lot of people, they never tried our food, and I believe that a lot of people love it. So that makes me more even excited.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now this place is really a hidden gem. I mean, is that the appeal for you?\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I think for me, yeah. I think something I just love about this place is it’s just this beautiful enmeshment of more traditional Eastern Chinese cooking styles and spices, as well as things from Western Asia. And something I really go for is the Black Fungus Salad. They toss black fungus, which is this kind of gelatinous large fungus, with chili oil, a little bit of sesame oil, and a little bit of soy sauce. And then there are a few goji berries sprinkled in there that allow for kind of a… almost like raisin-y sweetness that really offsets and cuts through the fat and the saltiness of the soy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have this dish?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the same thing. I know my reactions are giving it away. I had the same thing. It was so good. I think that was one of my favorite dishes there. I really liked that texture. Your teeth just bite into it really well. Like, it’s really satisfying.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, it’s like very — like, almost like a gummy worm or something.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Very toothy.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Chili oil gummy worm.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What did you start with?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Okay, so I didn’t get that, but I’m gonna have to try that next time. I’m so interested now. I got the Samsa to start, which were two little golden pockets of dough stuffed with lamb and topped with sesame seeds, black pepper, and salt. It was a really simple dish, but it really allowed the flavor of the lamb, which I know is really popular in this cuisine, to shine through, and I thought it had a perfect ratio of crust to filling. It was really phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, it is a meat-heavy cuisine.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Was it maybe a little more challenging for a vegetarian?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> It was challenging, but…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> But doable?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> No, yeah, exactly. Doable. And I had the laghman for the entree. It was one of the only ones that was vegan, but also, I’m very much considering that part of the culture is to eat meat, you know? And so I really liked that they actually even thought of having a vegan or vegetarian option.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also got the laghman because it also has an option to have it with lamb. They also give you the option to have it either spicy or not spicy. I got the spicy, which is this very tomatoey stew that’s kind of on a bed of handmade noodles with potatoes, cabbage, some black fungus. Again, it was very nice to have all of those different vegetables and all of the different textures built into this dish.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I also had their lamb chao-mian.\u003c/p>\n\u003cp>\u003cstrong>Both:\u003c/strong> Ooh!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And I think the typical chao-mian I’m used to is very like soy sauce forward with a few sauteed vegetables. But this was just a very intense cumin stew almost, and it was really incredible.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The one disappointment I did have was when I ordered grilled naan, and it comes with cumin and chili powder, but when it came out, it was just more warmed up and it didn’t have any of the spices on top of it. But, you know, other than that, it was honestly overall, like, really — I do like how they incorporate those spices into the dishes.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And very interesting.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> They really took you on a trip.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> The spices were phenomenal. Another one of the dishes I got was the Big Plate Chicken, which was recommended.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> That is so good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> And it was just these juicy, tender pieces of chicken and potatoes and veggies. You could tell they had been simmered for a really long time. And then it was on top of these flat, wide noodles in the best sauce. It was almost like a dry heat. The spiciness hit you after, and it did have so many hints of cumin, allspice, cinnamon. And I found myself — I was dragging my noodles back and forth through the sauce in every bite just to soak it up, because it was that good.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> So did you guys get the yogurt drinks that they have?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> The yogurt is amazing. That tastes homemade as well. I got the Honey Yuzu Peel yogurt drink — so refreshing, especially with the heaviness of the meal itself.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> Yeah, I had the Honey Lemon one.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yes!\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> I just highly recommend if you’re going with a few folks, make sure you all get a different yogurt drink to try.\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Yeah, ’cause you all try each others. I tried my sister’s, the passionfruit one.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Jacob Gorneau:\u003c/strong> And they have a milk tea that has butter in it. And if you’re someone who’s really fiending for some rich, rich flavors, there’s a little bit of butter, a little bit of salt. And it’s just, at least for me, an unconventional take on a milk tea, and it was delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And any room for desserts?\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> I had the Bakali. It was this very dense cake, and it was amazing. It had some spices in it, maybe a little bit of cardamom drizzled with chocolate and caramel on top. It was very good.\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Sounds delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And my dessert queen over here?\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Oh, yes. I got the homemade yogurt dessert topped with sliced almonds and honey. Really, really good because I had never had Uyghur cuisine, so I was so excited to try something new, and it really knocked my socks off. I would go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Well, if you would like to try Kusan Uyghur Cuisine, it’s located on 4th Street in San Jose. The average tab per person without drinks is around $30.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now reporter Cecilia Phillips heads to Sonoma County for more Bay Area bites you’ve just got to try.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> We’re here in Sonoma County for the Fork’n Good Food Festival. Where did the name come from?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> Well, I probably can’t really say it. Well, you know, food is pretty effing good, so, like, I thought, like, what better name than the Fork’n Good Food Festival, right? Hi! How are you? Can’t really forget it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What kind of energy and vibe is gonna be here today?\u003c/p>\n\u003cp>\u003cstrong>Mercedes Hernandez:\u003c/strong> We have so many amazing local restaurants and food trucks here in Sonoma County, and I wanted to create an event that would bring together the food vendors and the community for a day of just food, fun, live music, and just have a good time.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> The name of your business tells part of the story of what you do. So tell me about the name.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Legacy BBQ originated from my father. My father was a pitmaster here in Sonoma County.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thanks, Joe!\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> And so I took up the reins and hopefully will pass it on to my family, so continuing my father’s legacy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Amazing.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> I wood-fire tri tip. I have my own rub — salt, pepper, and a little bit of garlic. Get it nice and hot, cut it real thin, and serve it right off the grill. That’s the secret.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is a tri tip sandwich something that you should be eating with a fork?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> If you can get this down without a fork, I will give you a sandwich for free.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> OMG! Ahh! We did it! No forks, baby.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> That is fork’n good.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yes, please.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Chamoy is a sweet, tangy, a little spice kind of paste that you put around your drinks.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But you don’t just do drinks.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> No. One of my favorite things is a cucumber roll.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So I love that you’ve done cucumber so I can feel a little bit less guilty about the fact that I’m eating a lot of candy right now.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> It’s a well-balanced meal.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> A good drip.\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> Right?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Now we’re just waiting till it’s fully cooked, and then we start flipping. My name is Katia, and I am owner of Los Mini Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Enjoy!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yay!\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> In Mexico, they have the mini pancakes. But I’m actually one of the first ones in Sonoma County that started mini pancakes. My menu is just whatever you want. Unlimited syrup, unlimited toppings. That’s what people like.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so how do you eat these? With your hands?\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> No, we got forks. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> Cheers.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> They’re so fluffy.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I see a lot of bright colors here. What do you specialize in?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> So we made a Hot Cheeto menu. We have Hot Cheeto burgers, Hot Cheeto tamales, crunchwraps, burritos, and corn.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Good.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> What have you prepared for me?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Got the Hot Cheeto mac and cheese burger. It goes with lettuce, tomato, onion, mayo, patty, cheese, nacho cheese, mac and cheese. We cover the bun with Hot Cheeto dust.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, and there’s Hot Cheetos on the inside, too? [Chuckles] Oh, no! Oh, my God. That was so good. Do you ever say anything, like, right when you eat something, you’re like…?\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> It smacks.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh! You heard it here first. This smacks.\u003c/p>\n\u003cp>\u003cstrong>Humberto Segura:\u003c/strong> Yeah, it smacks.\u003cem> [Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I want to thank my great guests on this week’s show, Avani Tumuluri, who cherishes the Chili Paneer Roll at ROOH in Palo Alto; Eliza Bulanti, who always makes room for the Mac Attack at The Barn in Half Moon Bay; and Jacob Gorneau, who introduced us to the fragrant flavors of Kusan Uyghur Cuisine in San Jose.\u003c/p>\n\u003cp>Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers!\u003c/p>\n\u003cp>\u003cstrong>Avani Tumuluri:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cstrong>Eliza Bulanti:\u003c/strong> Whoo-hoo!\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Love it, love it, love it.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> When you eat something delicious, what do you say when that first little taste hits your lips?\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> “Ain’t nothing wrong with that.”\u003c/p>\n\u003cp>\u003cstrong>Katia Reyes:\u003c/strong> I say, “This is really bomb.”\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Keeping it PG, “It’s flipping good.”\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is there certain things that you just have to eat or don’t have to eat with a fork?\u003c/p>\n\u003cp>\u003cstrong>Jeannette Ambriz-Diaz:\u003c/strong> I feel like you’re out of a food festival. There’s no judgment. You should be able to eat with your hands. Get messy. We’re here to try everything.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> But, hey, there’s nothing wrong with this.\u003c/p>\n\u003cp>\u003cstrong>Joseph Edwards:\u003c/strong> Ain’t nothing wrong with that.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Yeah. \u003cem>[Laughs]\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23296/check-please-bay-area-reviews-rooh-the-barn-kusan-uyghur-cuisine", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_3758", "checkplease_3845", "checkplease_9379", "checkplease_475", "checkplease_3750", "checkplease_3731", "checkplease_8003", "checkplease_3742", "checkplease_8155", "checkplease_9211", "checkplease_3741", "checkplease_10", "checkplease_8203", "checkplease_8964", "checkplease_9307", "checkplease_91" ], "tags": [ "checkplease_8957", "checkplease_8574", "checkplease_8912", "checkplease_9381", "checkplease_9380", "checkplease_763", "checkplease_8510", "checkplease_8873", "checkplease_8581", "checkplease_8946", "checkplease_8547", "checkplease_8534", "checkplease_8535", "checkplease_9362", "checkplease_8568", "checkplease_8583", "checkplease_7985", "checkplease_9037" ], "featImg": "checkplease_23287", "label": "checkplease_9339" }, "checkplease_23293": { "type": "posts", "id": "checkplease_23293", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23293", "score": null, "sort": [ 1732246216000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant", "title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant", "publishDate": 1732246216, "format": "video", "headTitle": "Check, Please! Bay Area reviews: Cicero’s Pizza, Cafe Soleil, Tony’s Seafood Restaurant | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1732494050, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 235, "wordCount": 6447 }, "headData": { "title": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant | KQED", "description": "Bay Area foodies review thin-crust pizza in San Jose, comforting brunch classics in El Sobrante and sustainably soured seafood in Marshall.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review thin-crust pizza in San Jose, comforting brunch classics in El Sobrante and sustainably soured seafood in Marshall.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: Cicero's Pizza, Cafe Soleil, Tony's Seafood Restaurant", "datePublished": "2024-11-21T19:30:16-08:00", "dateModified": "2024-11-24T16:20:50-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=_crm2kiTidA", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23293/check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 11, airs Thursday, November 21, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">First, our journey begins in San Jose at \u003cstrong>Cicero’s Pizza\u003c/strong>, a beloved local institution since 1968, offering thin-crust, crispy-edged pies loaded with fresh toppings. Next, guests visit \u003cstrong>Cafe Soleil\u003c/strong> in El Sobrante, a charming spot for comforting breakfast and lunch classics, from chicken fried steak to sweet cream pancakes. Then, it’s off to the Marshall’s scenic coast and \u003cstrong>Tony’s Seafood Restaurant\u003c/strong>, where diners enjoy fresh, sustainably sourced seafood with breathtaking views of Tomales Bay. Lastly, reporter Cecilia Phillips wraps up the episode with a tour of \u003cstrong>Hog Island Oyster Farm\u003c/strong>, where she dives into the world of oysters, exploring how these bivalves go from ocean to table.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23281\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23281\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1911_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Charles Tsang, Laurel Valaris and Luis Ferguson from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://cicerospizza.com/\">\u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://cafe-soleil.com/the-cafe\">\u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tonysseafoodrestaurant.com/\">\u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://hogislandoysters.com/hog-hq/farm-tours/\">\u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23327\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg\" alt=\"\" width=\"800\" height=\"974\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-800x974.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1020x1242.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-160x195.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-768x935.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1261x1536.jpg 1261w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1682x2048.jpg 1682w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1911_Wines-1920x2338.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://us.bolledrinks.com/\">\u003cspan style=\"color: #339966\">Bolle Rosé, Twice Fermented Non-Alcoholic Sparkling Wine\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>$30\u003c/em>\u003cb>\u003cbr>\n\u003c/b>With the surge of interest in nonalcoholic beverages, nonalcoholic beer leads the way with plenty that taste similar to their alcoholic counterparts. That’s followed closely by faux spirits used to make virgin versions of cocktails. I find nonalcoholic wine, however, lags behind both these categories in terms of options that taste like wine with alcohol. That is, until I sampled the new sparklers from Bolle. A Europe-based company founded by Italian Roberto Vanin, this pink fizz looks stylishly elegant and tastes delicious — making you want another glass, or three. Enticingly delicate red berry fruit aromas lead the way with this crisp, flavorful bubbly (clocking in at a mere 15 calories per serving). It’s an ideal option for savvy sippers of all sorts.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"http://thacherwinery.com\">\u003cspan style=\"color: #339966\">Thacher 2022 Grenache, Homestead Hill Vineyard\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>\u003cspan class=\"contextualExtensionHighlight ms-font-color-themePrimary ms-border-color-themePrimary ident_1291_1337\" role=\"button\">Willow Creek District, Paso Robles, California\u003c/span> $65\u003cbr>\n\u003c/em>\u003cb>\u003c/b>One of my favorite red grapes is Grenache. It’s a unique variety responsible for the likes of hearty French Rhône reds and spicy Spanish stunners. In Paso Robles, California, however, it has found its American home. One Grenache that’s a shining star is a small-production version from Thacher Winery. This family-owned spot specializes in handcrafted, terroir-driven wines. Their Homestead Hill Vineyard Grenache is hand-harvested, hand-sorted, gently basket pressed, then aged in concrete tulips, and finally bottled unfiltered and unfined. Exploding with medium-bodied freshness and complexity, it showcases wild strawberry and maraschino cherry succulence, followed by a spicy kick and vibrant yet plush texture. A perfect partner for braised meats or fiery veggie chili.\u003c/p>\n\u003cp class=\"x_MsoNormal\">\u003cb>\u003ca href=\"https://montelena.com\">\u003cspan style=\"color: #339966\">Chateau Montelena 2021 Cabernet Sauvignon\u003c/span>\u003c/a>\u003cbr>\n\u003c/b>\u003cem>Napa Valley, California $85\u003cbr>\n\u003c/em>\u003cb>\u003c/b>When it comes to California classics, look no further than Chateau Montelena. I adore this winery, its story, its wines and its people. The historic winery, begun by Alfred Tubbs in the 1880s, is one of Napa Valley’s most beautiful properties to visit, with gorgeous grounds and a grand chateau. Nearly 100 years after its founding, it became even more famous when their 1973 Chardonnay bested French versions in the benchmark “Judgement of Paris” wine competition of 1976. They are, however, known for their Cabernet Sauvignon bottlings — and for good reason. The 2021 Cabernet is structured and age-worthy, but also ready to drink now with a few hours of decanting and alongside a sumptuous grilled steak. Sporting dark berry fruit notes layered with hints of toasty oak spiciness and a lush finish, this collectible wine is yet another reason to love Montelena.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> An old-school pizzeria in San Jose…\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was just such a heartwarming experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …a cozy brunch spot in El Sobrante…\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> This dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and fresh seafood by the Bay in Marshall…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’s definitely ingrained in my soul.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Never seen anything like this before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.”\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were you slurping?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> \u003cem>[Laughs] \u003c/em>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. Now, we have three guests, and each one recommends one of their favorite spots, and the other two go check ’em out to see what they think. Joining me at the “Check, Please!” table today are product marketing executive Charles Tsang, FDA inspector Luis Ferguson, and Deputy Director with the City of Oakland Laurel Valaris. Welcome, everyone. How are you?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Doing great.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Great. Thanks for having us.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright. Charles is throwing it all the way back to 1968 with his nostalgic pick, a pizzeria that’s been serving up their signature crispy crust pies for more than five decades. Tucked away in West San Jose, it’s Cicero’s Pizza.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> When someone new comes into Cicero’s Pizza, I think the first vibe they’re gonna get is this is an old-fashioned pizzeria.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Rhiannon, your pizza is ready. Rhiannon.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> We’re not trying to be fancy, but we excel at what we do. So, Cicero’s Pizza’s recipe originally started in Niagara Falls, New York. There was a fellow named Pee-Wee—it was his mother’s recipe from Sicily. And eventually, when he moved from Niagara Falls to Cupertino, Nunzio Cicero bought one of the pizzerias. So he ran the place from 1968 to 2001. I worked for him going through college, and then carried on the legacy for the last 20 years at this location.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> You guys gonna eat here or take out? Our tagline is “The Pizza with the Secret.” Everyone asks me, “So, Rik, what’s the secret?” And as I tell them, “If I told you, it wouldn’t be a secret.”\u003c/p>\n\u003cp>\u003cem>[Scraping sound]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> Unlike any other place in the Bay Area that I know of, Cicero’s Pizza cooks the pizzas in a pan with oil, so it kind of fries the bottom, makes a nice, crispy crust, which you don’t find very often. A lot of people that start pizzerias are able to just get off-the-shelf—cans of tomato sauce. That’s not what we do at all. We make our own spice mixture. It has some sweetness to it, and it’s a very unique and great taste.\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> The key is getting the cheese on. My favorite pizza is probably just a plain old cheese pizza. I like cheese. That’s how you can really tell whether a pizza is any good or not. Toppings can vary. The pizza itself—cheese—you’re always gonna know. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Rik Jones:\u003c/strong> It is a family business, very family-focused. We have photos on the wall of many of our customers. For example, we have Steve Wozniak, whose family has been coming here long before he started Apple Computer. But we have a lot of what we call Cicero’s babies. And they’re either customers who met here or their first date was here—they end up getting married and having children. We have a number of employees who’ve met here and have had children, so we got a lot of little Cicero’s babies out there. We have great history, and I’m glad about that. But the real reason people come here is ’cause they know they’re gonna get a great pizza—every single time.\u003c/p>\n\u003cp>\u003cstrong>All: \u003c/strong>♪ Happy birthday to you ♪\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, Charles, how old were you when you had your first bite of Cicero’s Pizza?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was 16 years old. My friends and I, we all grew up in Cupertino, so it was like a local spot for us. After my first visit, I was hooked, and I’ve been going ever since.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And do you have a pie that you just love?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> So, I’m a big eater. There’s multiple pies—I usually get a couple for myself, and my wife will share a little bit of it. So I’m a big fan of the Belly Buster pizza. It comes with pepperoni, Italian sausage, salami, a ton of different vegetables, mushrooms, peppers. It usually comes with onions, but I’m not an onion guy, so I forgo that. It’s a delicious pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It was actually one of my favorite pizzas that we had there. And the Italian sausage isn’t chunks of Italian sausage—it’s more like chopped-up Italian sausage.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s like a fine crumble.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really good.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Well, it was one of the four pies, actually, that we had, so…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> We’ll be here a long time.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah. \u003cem>[Chuckles]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We ate a lot, too.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, we went with four people. So we each kind of like got our own thing. We also had the Baker’s Pride, which was like your typical supreme pizza—your vegetables, and I believe it had a different type of sausage than was on the Belly Buster, which was cool because we got to try both of the sausages.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, veggies—you had, like, mushrooms, bell pepper, onions.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Blue-cheese salad.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And it was a really classic pizza place. Like, there’s no appetizers except for two massive salads—one house, one Caesar—and we tried both, which was perfect because they’re like $5…\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> …for this big, heaping plate of salad, which justified the pizza for us. And it’s exactly what you would imagine your local pizza place’s salad to look like—like, big hunks of lettuce, one or two vegetables, and those little square croutons from your childhood.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But it was really yummy.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Nice. My other favorite pizza that I get there is the All Meat Combo. It’s delicious. It’s hearty. It’s got a ton of different meats on it—pepperoni, salami, Italian sausage, ham. But they don’t overdo it with the composition of meat. It’s really, really well-balanced. It’s super, super savory, super delicious. And the thing that really elevates the pizza overall—and this goes for all the pizzas, not just the meat lover’s pizza—is the crispy crust. It is like one of a kind. I’ve never had a thin-crust pizza quite like that before.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I was even, like, trying to think of, like, New York-style pizza. I mean, I know it’s like a New York-style pizza spot, but the crust is completely different than any New York-style pizza that I’ve had before.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. It’s not foldable, right?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Unh-unh. No, it’s—and it’s good, too. I actually really enjoyed the crust. I usually leave the crust behind, but this one, I ate it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> This one you ate the crust.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I ate the crust. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, we took a page out of your book. We had five small pizzas. So, we all got to try a little, and we had Hawaiian, which was really good, like unexpectedly a favorite of ours. Really thin ham.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the owner actually talked to us a little bit about the sauce.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And they make it all there, and they always have. She told us all of the ingredients except for one, which is a secret. \u003cem>[Laughter]\u003c/em> And the sauce was really, really good, really tangy, and on top of that cracker crust, it made for a really great pizza.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, we also got the Spicy Vegetarian, which surprisingly enough, I actually liked more of any of the pizza that we had there. The fresh tomatoes that were on there, the jalapeños that were roasted, the onions. It just all complemented themselves. And then my sister-in-law actually got a pepperoni and jalapeño pizza. She custom-made it. And even though she got the medium of that one, but we got the smalls of the other three, we literally almost finished everything. That’s really what made it—\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> When they said spicy on that spicy vegetarian, they meant it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It’s really spicy. I even took off the jalapeños, just to kind of get the essence of it. And it was really spicy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, be aware.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Be aware.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Yeah? Do you drink anything there?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We got a pitcher of Modelos, which I feel like goes hand in hand with pizza. Yeah, the beer, they got a nice local beer selection.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Yeah. It felt like a really nostalgic place. Like, we all have our hometown pizza place, and this felt like the kind of place that if you were from that area of San Jose, you would, like, go off to college and come back and have to have Cicero’s.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> It’d be on your list, for sure.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Totally. So, it felt like it was a special place for a lot of families.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> You’ve described me, like, right there. Like, to this day, every birthday, my wife will be like, “What do you want for your birthday?” I’m like, “Can we just go to Cicero’s?” That’s all I want.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> That was the vibe, for sure.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> That’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is. And the service was exceptional. I mean, it was fast service, but even above that, the owners were so happy to see me and my young family there. I actually brought my five-day-old to the restaurant along with my two toddlers. And some folks may, like, shy away from that much kid activity in a busy spot. But the owner actually was so pumped that my baby—it was their first restaurant experience at Cicero’s—that she brought out a little red onesie that said Cicero’s Pizza and two T-shirts for my two little boys. And it was just overall such a heartwarming experience for us that I wouldn’t normally drive down to San Jose just for pizza, but I totally would, just based on that experience alone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Alright, well, if you would like to try Cicero’s Pizza, it’s located on Bollinger Road in San Jose, and the average tab per person without drinks is around $20.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As a mom to three little ones, Laurel is a huge fan of classic diners where the menu, service, and vibe is all-around family friendly. Luckily, her neighborhood hangout checks all those boxes. Located in El Sobrante, it’s Cafe Soleil. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Chicken fried steak.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cafe Soleil means to me sun, light, love, community.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> A lot of people that walk in the door are kind of amazed, because it looks like a little hidden place. And they come in, and it’s such a nice big open spot.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> There’s just something about starting someone’s day with a good breakfast. Cafe Soleil has been here since 1997. At 18, I had the opportunity to open my own small café. I was the cook, the waitress, the dishwasher, the prepper, the busser, and Todd was one of my customers. He used to order French toast, bacon, and over-medium eggs.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> I was always going around and trying to find the best breakfasts everywhere I could go.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> And he was like, “I’ve always wanted a little café.” And I’m like, “Great, I’m going to teach you to cook.”\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> We serve steaks, burgers and fries.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> Salads, homemade soups, and we even have a vegan menu. I love the vegan avocado toast—fresh-shaved radish, arugula, fresh jalapeños, fresh cherry tomatoes. It’s just garden fresh.\u003c/p>\n\u003cp>\u003cstrong>Todd Arrouzet:\u003c/strong> Our portion sizes are actually very large. Our customers, when they leave here are very satisfied.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I hope they just feel full and happy and content and energized, but not so much where they’re like, “I need to go sleep.”\u003c/p>\n\u003cp>\u003cstrong>Server:\u003c/strong> Alright, you guys.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Arrouzet:\u003c/strong> I would say 99% of every employee that we hired in 1998 still works for us, to this day. We all grew up together, and we all built this business. They are so intertwined with these customers. It’s amazing. It’s family.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Laurel, obviously you need a family-friendly spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And this one is your favorite.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It is my favorite. Not only is it super kid-friendly, but also the food is really, really good. I feel like it’s hard to find a neighborhood diner where everything is consistent, and for me, Cafe Soleil is that.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, what do you get when you go in?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> One of the things I really like to share with my family is the Workers Special. It’s biscuits and gravy with a little bit of spice to it. It has kind of a smoky taste, and then you can get a meat side or egg side, anything of your choosing—over-easy, sausage, bacon. And so, that’s something that we all usually share. And then this time around, my husband got the Chicken Fried Steak. And it was a very thin-sliced piece of steak, really crispy. And the eggs over-easy serving as, like, an additional sauce was a real win. So, yeah.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I actually got the same thing, and I didn’t even have to cut it with a knife, actually.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, really? Cut it with a fork?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Cut it with my fork.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Oh, that’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Oh, yeah. Super juicy, super tender. It wasn’t dry at all. Sometimes you go to places with chicken fried steak, and it might be a little dry. Definitely not the case here. My wife, she was blown away by this restaurant. She actually literally said it was the best breakfast place that she’s been to in the Bay Area.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Wow.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And she is kind of like a breakfast potato connoisseur. And she loved the home fries. They had this nice, thin, crispy layer, perfectly seasoned. She loved it. The Workers Special, like you said, was great. And I know I mentioned earlier, I’m a big eater. No, this dish defeated me.\u003c/p>\n\u003cp>\u003cstrong>All:\u003c/strong> \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> I was defeated after this dish. But it was great, and the biscuits were very, very fluffy. It was amazing.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also got a side with the pancakes. Sweet Cream Pancakes.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, Sweet Cream Pancakes. Yeah, they were super good, actually. That was, like, one of the highlights for my breakfast.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Didn’t it taste just like the sweet cream you would put in your coffee?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly. And, like, even with syrup over the pancakes, the Sweet Cream Pancake itself shined through no matter how much syrup you drenched on it or dipped onto it, which was really nice, was refreshing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Were they big pancakes?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They were plate-sized. We only actually got one because of everything that we got. I mean, I wish I would have gotten more.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> So, this is also a lunch spot, right?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> So, my standard order is usually the Cobb Salad. I wouldn’t normally send someone to a restaurant specifically for a salad, but this is, like, a big, epic meal salad. But then it has really hearty elements like chicken. It has bacon, it has boiled egg, it has a really beautiful house-made blue cheese, and together it makes for at least two meals for me.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We also had the Green Chili & Jack Burger, which is a really beautiful charbroiled burger, and it has this thick piece of Jack cheese on it with grilled Ortega chili. And that Ortega chili really adds some heat to the dish, and it makes it super yummy. You can get all kinds of sides there, too. We like the sweet potato fries. We like the regular fries. They have potato salad. But I really like that, like a diner, there’s a lot of options.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> We did get a burger. We got the Mike’s Burger. It’s got the pepper Jack cheese and the jalapeños on it. Juicy burger, bun was great. The ratio of just, like, burger to vegetables to everything kind of played off of each other. And then you obviously got a side with it. We went with the chili. Probably would have opted for something different than the chili, maybe a salad. But overall, like, the burger was actually really, really good.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what did you get to drink?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had mimosas, and they were really yummy. They were the exact color that I like them. Barely orange.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Almost an eyedropper of orange juice.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Mostly champagne, but they have a wide variety of different drinks there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And in terms of value, you said the size is —\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> 100% great value. The price to portion, and quantity and quality of food ratio is outstanding.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> I would go back, especially for the pancakes. For the pancakes and the burger, I would stop by again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. If you would like to try Cafe Soleil, it’s located on San Pablo Dam Road in El Sobrante, and the average tab per person without drinks is around $25.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s a bit of a journey for Luis to get to his favorite seafood spot, but he says that’s all part of the fun. And once he’s there, it’s no holds barred as he slurps down fresh oysters by the dozens. Luckily, there’s always plenty more where those come from, in the Tomales Bay town of Marshall, which is home to Tony’s Seafood Restaurant. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Tony’s Seafood is a restaurant started in 1948. It was started by a Croatian fishing family. We first started at Hog Island in 1983, and they were one of our first customers for oysters.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Alright.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> We all started talking a few years ago that if they ever decided to get out of the business, to let us know, and they did. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> I mean, Tony’s was always just this classic West Coast seafood house, you know, where the views were incredible, the beer was cold, you got fresh, local seafood.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Oh, man. Check those out.\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> Oh, yeah.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> There are not many places like this anywhere. We feel just so honored to be able to carry on the tradition. We feature a lot of local halibut, a lot of local rockfish, a lot of crab out of Bodega.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> I think that one.\u003c/p>\n\u003cp>\u003cstrong>John Finger:\u003c/strong> Of course, we have oysters and clams on the menu. But it’s really about those classics, like the fish and chips, clams and pasta. The sort of comfort seafood definitely is a big part of it. So, Marshall is a really unique place. This might feel super far away, but it’s really not that far. It’s an easy drive out here. I mean, we have incredible sunsets out the windows here, and I think it’s a really special place because of that. I mean, I love this. I love growing food in the bay. I’ve got saltwater in my veins. This has always been something that’s near and dear to me. And then to see people enjoy the food that you’ve grown is just a tremendous opportunity and tremendous honor.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Luis, there are so many seafood spots in the Bay Area. How did this become your favorite?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> To be honest, I don’t even know where I found out about this spot, but we’ve been going there for, I want to say, five years now, at least. Of course, it’s kind of a journey. It’s kind of a trek, but once you finally get there, you’re just relaxed. It’s just a part of the vibe, getting the beer, getting the fresh oysters, being on the coast, like, the sun in your face.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s just the atmosphere.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Exactly.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> The vibe. Now, is it true that you eat dozens—\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …of oysters? Dozens?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Dozens. We literally will. We know—\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Is that like 24 or 36?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, yeah, yeah. When we get the beer and the champagne, it’s like, bring us a dozen. When they bring this dozen, they come and check on the beer and champagne. We’re ordering another dozen, you know what I mean? They just keep coming and coming. It’s awesome.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. And is there a particular type of oyster you like?\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> So, the smaller, the better, in my opinion. But the Kumamotos are honestly our favorite. They’re from Humboldt. They’re local. The brininess, the saltiness. You add a little bit of lemon on top with Crystal’s or Tabasco, whatever hot sauce is to your liking. They’re just really are amazing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Just take your time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Take your time slurping. So, were you slurping when you went there?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We slurped.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, okay. Alright.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Definitely. We got a dozen just for ourselves. They’re fresh, tasty, delicious.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> And I like the Sweetwater one in particular.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And I totally agree, when it comes to oysters, the smaller, the better.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yep.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> And the batch of dozen that we got, we just got tiny, beautiful, flavorful oysters. We ordered the 12 that they basically chose for us, and it did not disappoint.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Nice.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> But we started with the Route One bread starter, which is half of a loaf of bread covered in black sesame seeds, and it almost had a bagel-like quality, and I wouldn’t have expected to enjoy bread that much. I really came for the oysters, but it was really good, and it came with this big honking piece of butter that was gone instantly. We had to ask for more, but it was sweet, and it was a really great addition to the rest of the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you get anything else?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We got a lot. We got a lot. We ordered the grilled oysters. My wife and I loved. We got two of the garlic butter one and two of the miso butter one, and they were delicious, super savory. It was just novel, like a little bit of a Japanese twist to it. I got the Fish Tacos for myself. Very, very fresh and tasty.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> They do have a seasonal rotating menu. Which tacos did you get?\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> It came with rockfish, a little bit of cabbage, chipotle aioli. My wife got the mussels, and the thing that she was pleasantly surprised by is it had a little bit of chorizo in the mussels, which she liked.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> And then a pro tip that I definitely personally recommend, especially for the mussels and the fries, you got to use the mussel as a spoon to get the broth and then slurp it up. It just makes it a part of the experience. It’s really what makes it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, pro tip. We got it.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you get something else?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We did. We ordered several other things, but the standout for me was the Fish & Chips. It was a really light fry, and they had this beautiful white rockfish, super flaky. My husband is an expert fisherman, worked on a boat for many years. And so, I’m always kind of nervous when we eat the fish. Is it up to par? And he loved it, I loved it. A beautiful house-made tartar sauce. I would totally order that again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> We also ordered the clam chowder. We loved it. The clams still have the shell on, so they were really, really fresh, and the aromatic vegetables that were added in there, great composition. There was a little bit of potato, celery, carrot, and even a little bit of bacon. The one thing to keep in mind is I’m not quite as used to having clam chowder that’s not, like, New England style and chunky. The one they have here at Tony’s is a little bit more soupy and liquidy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> We had an It’s-It. It’s their only dessert item, which for a Bay Area restaurant, I respect that, the Bay Area treat, and that was really nice to have at the end of a big meal.\u003c/p>\n\u003cp>\u003cstrong>Charles Tsang:\u003c/strong> Yeah, when we went, they actually also had a second dessert option, which was a pie, but unfortunately, they ran out, and I was like, “Oh, my God, I really, really want to try that.” So, the next time we stop by, hopefully they’ll still have it on the menu.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Value-wise, is it worth it?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> It was worth it for me. But I would say next time, I would definitely consolidate my pennies on just the oysters.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> There you go.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> The oysters themselves were so outstanding. I would do what Luis did and maybe order five dozen of them, as opposed to just the one, and spreading it out over the menu.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I can honestly recall, like, in the first times that we had gone there, we had went there literally for two months straight every weekend, just because of the oysters. We tried everything we possibly can. The specials are always changing.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It sounds like it’s part of your life.\u003c/p>\n\u003cp>\u003cstrong>Luis Ferguson:\u003c/strong> Yeah, I mean, it’s definitely ingrained in my soul now, you know?\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> I would make a day of it. It was a great drive. It was a great experience.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> If you would like to try Tony’s Seafood Restaurant, it’s located on Shoreline Highway in Marshall, and the average tab per person without drinks is around $75.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And now, reporter Cecilia Phillips hits the Marin County coast for a little oyster shucking 101. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, we’re here up north in this beautiful bay with the water behind us and a ton of oysters around. What are some of the things that you love to educate people on about oysters?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Tomales Bay is a fascinating place, both historically and environmentally. It’s one of the only bays left in California that is clean enough to grow food-grade oysters. We actually harvest about 3, 3.5 million oysters a year. So, the whole Hog Farm experience is a special tour that we created to give the super fan a little extra look. We look at both the natural history and the aquaculture processes. This tank is called a nursery tank, and this is where we keep baby oysters. Check them out. About two millimeters.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Oh, my gosh.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Right? And so, it takes us about a year and a half to get that lovely raw bar-sized oyster. So, this is our stock in trade. This is a Hog Island sweetwater. It’s a Japanese or Miyagi variety. This is its close cousin, the Kumamoto, also from Japan.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Well, this one is just so interesting to me because I’ve never seen this before.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> This is the European flat oyster. This is what the Romans were eating. It’s one of the rarest oysters you’ll see in North America. And then these are the wild natives of the West Coast. Even though they’re different species from different parts of the world, we grow all these right here in Tomales Bay.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay, so, let’s taste some oysters.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Let’s go shuck some oysters and see what you’re made of.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I’m ready. I’m ready to show you. Let’s go. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Cecilia, I’ve got a dozen oysters here.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Okay.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Are you ready?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright, my goal is to start here with the hinge and begin here. Okay, so here we go.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Did you go to med school?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[laughs]\u003c/em> Oh, I got some shell. Aw.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Here’s a little pro tip, Cecilia. I like to think of it as the Tomales Bay three-step. Right? So, when you put the knife in the hinge and apply pressure, just use a side-to-side motion. And that’ll keep you from breaking up the shell. I like to let the knife do the work for me. Do you notice you broke a sweat?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> I was struggling.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You were struggling. So, if I just twist the knife, that action of the blade standing up will lift that shell. Now I’m going to slide the knife under the top shell. This is the second step. And free that top shell from the adductor muscle. Third thing is to separate the adductor muscle from the bottom.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> And so, it’s easier to come up the side here and kind of release it versus digging straight in?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Alright. So, I’m up underneath and then… oh, my gosh, that was so much easier.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Well done. See?\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> So, after someone comes and does a full, whole-hog tour experience, you get to eat.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> That’s right.\u003cem> [music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Is slurping permitted?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Of course.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Mmm. Did you have as much fun with me today as I had with you?\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> I had more fun, Cecilia.\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> Aw, shucks.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> Oh, my…\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong>\u003cem> [laughs]\u003c/em> I did it. I had to do it.\u003c/p>\n\u003cp>\u003cstrong>Gary Fleener:\u003c/strong> You got to do it.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> I have to thank my great guests on this week’s show — Charles Tsang, who busts his belly with the crispy pies at Cicero’s Pizza in San Jose; Luis Ferguson, who zips up to Marin every chance he gets to Tony’s Seafood Restaurant in Marshall; and Laurel Valaris, who’s crazy for the Cobb Salad at Cafe Soleil in El Sobrante. So, join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers, everyone. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Laurel Valaris:\u003c/strong> Cheers. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Cecilia Phillips:\u003c/strong> \u003cem>[high-pitched voice]\u003c/em> We’re here at Hog Island… \u003cem>[laughs]\u003c/em> Is there a best way to eat oysters?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Raw.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Oh, yeah. Raw with a lot of Hogwash is the best.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Raw with horseradish.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> I like them grilled.\u003c/p>\n\u003cp>\u003cstrong>Woman #4:\u003c/strong> I’ve tried it in an oyster pot pie.\u003c/p>\n\u003cp>\u003cstrong>Woman #5:\u003c/strong> I’m going to say raw, but a close second is the barbecue here.\u003c/p>\n\u003cp>\u003cstrong>Woman #7:\u003c/strong> You know what? We haven’t quite worked up to solids yet, but when we do, I think oysters are at the top of our list.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Man #2:\u003c/strong> There’s no right or wrong way to eat an oyster, as long as you’re eating it.\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23293/check-please-bay-area-reviews-ciceros-pizza-cafe-soleil-tonys-seafood-restaurant", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_3758", "checkplease_3873", "checkplease_3740", "checkplease_3730", "checkplease_8922", "checkplease_3731", "checkplease_3751", "checkplease_9360", "checkplease_3742", "checkplease_3472", "checkplease_3741", "checkplease_443", "checkplease_10", "checkplease_8964", "checkplease_3874", "checkplease_9307", "checkplease_91" ], "tags": [ "checkplease_8912", "checkplease_763", "checkplease_8548", "checkplease_8879", "checkplease_9162", "checkplease_8566", "checkplease_8946", "checkplease_8528", "checkplease_8547", "checkplease_8568", "checkplease_8583", "checkplease_7985", "checkplease_9037" ], "featImg": "checkplease_23286", "label": "checkplease_9339" }, "checkplease_23291": { "type": "posts", "id": "checkplease_23291", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23291", "score": null, "sort": [ 1731641303000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-world-green-acai-bowl-juice-dalida-villa-corona", "title": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona", "publishDate": 1731641303, "format": "video", "headTitle": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona | KQED", "labelTerm": {}, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1731641334, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 176, "wordCount": 5552 }, "headData": { "title": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona | KQED", "description": "Bay Area foodies review authentic açaí bowls in Larkspur, 12-hour lamb shoulder in San Francisco and welcoming Mexican favorites in Napa.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review authentic açaí bowls in Larkspur, 12-hour lamb shoulder in San Francisco and welcoming Mexican favorites in Napa.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: World Green Açaí Bowl & Juice, Dalida, Villa Corona", "datePublished": "2024-11-14T19:28:23-08:00", "dateModified": "2024-11-14T19:28:54-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=il2eAr46st4", "source": "Food", "sourceUrl": "https://www.kqed.org/food", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23291/check-please-bay-area-reviews-world-green-acai-bowl-juice-dalida-villa-corona", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 10, airs Thursday, November 14, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">On this episode of \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Check, Please! Bay Area\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, we kick things off in Larkspur at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong>, a vibrant little spot serving authentic açaí bowls packed with superfoods and other Brazilian favorites. Next, guests head to San Francisco’s scenic Presidio to visit \u003cstrong>Dalida\u003c/strong>, where a former Top Chef contestant serves up contemporary Mediterranean flavors like their 12-hour lamb shoulder tandoor and California tahdig, all served in a chic, modern setting. Finally, the journey takes us to Napa’s \u003cstrong>Villa Corona\u003c/strong>, a family-owned gem dishing out delicious Mexican favorites like platos de carne and tacos de pescado in a warm, welcoming atmosphere.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_23280\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23280\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1910_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Luciana Duarte, Roland Aguilar and Mavish Mahomed-Silva from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://worldgreenacai.com/\">\u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dalidasf.com/\">\u003cstrong>Dalida\u003c/strong> (San Francisco)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://villacoronanapa.com/\">\u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cdiv class=\"mceTemp\">\u003c/div>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> This is so healthy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Brazilian bites in Larkspur…\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …contemporary Mediterranean cuisine in San Francisco…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …and traditional Mexican fare in Napa…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> …just ahead on “Check, Please! Bay Area.” Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Hi. I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today are culture transformation consultant Luciana Duarte, law enforcement detective Roland Aguilar, and partner program manager Mavish Mahomed-Silva. Welcome, everyone. How are you doing?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Great.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So happy to be here.\u003c/p>\n\u003cp>Mavish gets us started with her go-to breakfast spot. It’s a tiny, little cafe that packs a big punch when it comes to Brazilian flavors, including her hands-down favorite, a made-to-order açaí bowl she says is the best in the Bay. Tucked away in downtown Larkspur, it’s World Green Açaí Bowl and Juice.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaking Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to show for all to Americans to try the real açaí bowls. Here in United States, we use just the pulp. It’s frozen. We put a little sugar. They come with granola, banana, strawberry at the top. This is so healthy, superfood. We’re so happy when people try.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> So good.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> “Wow! I never tried that. This is so different. This is so good flavor.” Our menu, it’s a little big. We have cheese-bread sandwiches. Sandwich are normally the French bread.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Hot doggie.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We have a hot dog, yeah.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Is big sandwich…\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Normally, we make the hot dog from Brazil. You can put mashed potato, the hot dog.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love it. Every time for me, eating hot dogs, my wife is stopping only one. Okay. No problem.\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah, all the time. You can share with your friends.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> \u003cem>[Speaks Portuguese]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> We try to create a space for the people to feel happy, to feel comfortable.\u003c/p>\n\u003cp>\u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>When people come in the store, “Wow! This is so different place. Has a lot of life.” The color, the plants. We have a lot of American, Brazilian, the spot that people get together here to hang out here, the good spot. We’re so excited to show all the people our Brazilian foods.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> Saúde.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, Mavish, I love that you say this is your “best in the Bay açaí bowl.” Do you travel the Bay looking for açaí bowls?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Well, honestly, I have had a decent number of açaí bowls at other places. This one knocks it out of the park. You will never want to have another açaí bowl again.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. Now, why is that?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> You know, there’s something about the flavor of their açaí — it tastes pure, and you won’t know what I mean until you try it, even side by side with another one. There’s a little bit of sweetness to it, but it doesn’t taste like there’s other stuff in it. It just — it’s pure açaí, and it has toppings of fruit, their homemade granola, beautifully presented. It’s just — it’s magic in a bowl.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And the owners are Brazilian, and you’re Brazilian.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> How lucky that we got to go to this restaurant. And I didn’t know it, so it was — thank you, Mavish.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> It worked out.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It worked out. And you went and spoke Portuguese to the owners, right?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> To the owner, who was just so friendly. And they actually have terminals for you to order. We were trying to figure out, like, what all the options are. It’s an extensive menu. And so he immediately just, you know, came over and helped make suggestions since it was the first time that we were there.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. And what did you get?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So we started with the olive pao de queijo, which was excellent.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Everybody say that.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar and Mavish Mahomed-Silva:\u003c/strong> Olive pao de queijo.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> You guys are good. You’re ready. You’re ready to go to Brazil. Then we had two different kinds of empanadas, which are technically more of an Argentinean specialty. But, you know, we love all kinds of things that are Latin American. And so we had one that was filled with chicken, and the other one was mushroom. And they had an umami flavor to them, especially the mushroom one. They just felt both decadent and light at the same time.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right. And, Roland, what about you?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Similar to Luciana, I had a great experience going there. It was our first time, so we went in the morning. We also had the beef empanada, which was really good. The ratio from veggies, bell peppers, the caramelized onions, to the meat was perfect and a perfect flaky crust.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What is it that you get besides the açaí bowl?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> My favorite item is their combo breakfast. It’s almost like a little buffet on a board. So it starts off with some scrambled eggs, and then you get to have either a cheese-bread waffle or a other type of French roll, always choosing the cheese-bread waffle 10 out of 10 times. And so it’s just like this crispy, chewy, beautifully warm and hot waffle. And then it’s served with maple syrup or a Brazilian cream cheese. So it’s really smooth and silky, a little bit tangy. And, honestly, with that cheese-bread waffle, like, that’s a marriage made in heaven in terms of food. It truly is.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Right.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So part of the combo breakfast there was a guava juice, freshly squeezed. I wish I could take, like, an extra-extra-large cup home, but it was delicious. It was perfect for the morning.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did get the açaí juice, and we also got a papaya juice, and they were both excellent. They were just juice. However, they tasted like a smoothie, you know, because they’re so — they’re so thick. And so it has kind of that mouthfeel of a smoothie, which goes down really easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Anything else that you can recommend for people to try?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, I would absolutely recommend their tapioca. It’s kind of like a crepe, but minus the flour crepe part. They use tapioca instead. So you get that same kind of chewy texture as the cheese bread, and it’s flat. It gets crispy, and then all of the fillings can be sweet or savory. I always get their breakfast tapioca, so it has scrambled eggs, some tomatoes in there, and it’s just like a very hearty meal served with some fruit or salad on the side.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We didn’t get the breakfast items. However, we did have room for a hot dog and…\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Oh! That’s awesome. Love it. Love it.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Well, so the Brazilians have elaborated on the hot dog, and this was actually a hot dog with potatoes two ways. So it was a base of mashed potato spread on the very flaky and crispy French bread that had been warmed, and then sprinkled over the top of that, we had matchstick potatoes, and they were delicious.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Would you try that? Would you go back?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Absolutely. For sure. Hot dog, potatoes, mashed potatoes, French fries basically — yeah, I’m in.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> You’re in.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you have anything else?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We did. We actually got these delicious little desserts that I had not tried as a Brazilian, I’m embarrassed to say, but they were so worth it. They come in a little box, and they are a peanut-butter two-bite dessert. It’s just the perfect amount of savory and sweet.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Actually, with those, you can take them and kind of crumble them on top of your açaí or your juice, and it just adds, like, another flavor-texture element. So good.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And pricing? I mean, it seems like you get a lot of food for the price.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, very bang-for-your-buck type of restaurant. And something else I noticed was that we were in the patio, which is great ambiance. You start hearing the owner talking with other Brazilians, and he’s speaking with them. I was like, oh, that’s a stamp of approval that local Brazilians are coming to the restaurant.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yes.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> And, thankfully, it’s so close to where I live, so it’s just over the Golden Gate Bridge, and we’ll be there in 15 minutes, so it’s…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Nice. We’re only missing Ipanema Beach.\u003c/p>\n\u003cp>All right, if you would like to try World Green Açaí, it’s located on Magnolia Avenue in Larkspur, and the average tab per person is around $25.\u003c/p>\n\u003cp>Boasting hilly streets, waterfront views, and plenty of fresh seafood, the cities of San Francisco and Istanbul have a lot in common. The menu at Roland’s favorite restaurant is a love letter to both cities, as Mediterranean mezes infused with locally foraged California herbs and aromatics forge the perfect blend of east-meets-west. Located in San Francisco’s historic Presidio Main Post, it’s Dalida.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> When people walk into Dalida… We have some… we just want them to feel that they’re welcome. You guys doing the tasting?\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Bon appétit, guys.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> All right. Coming from Mexico and Turkey… we’re trying to build something unique with the food and the culture and the hospitality. This is the baklava.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We call our cuisine Eastern Mediterranean. So it’s really centered around this idea of a cosmopolitan Istanbul that celebrated all the cultures, Greek and Ladino and Armenian, along with Turkish.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> People can relate to that in San Francisco because we are a melting pot of cultures. Having a restaurant inside the Presidio is just magical. We are in the community garden where we pick all our beautiful herbs for Dalida.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> There’s rose geranium, lemon verbena, pineapple sage growing wild here.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Well, now you put one on your shirt. One of my favorite things that I pick from the garden — the nasturtium flowers. We fill them almost like a dolma, we tempura fry, and then we also serve it with a yogurt made with the leaves.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> It’s been really, really cool to be able to capture the essence of the Presidio, the aromas of the Presidio, in the dishes. The chubby pitas are Laura’s recipe, and they’re named after me — chubby pitas.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> After my chubby husband.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So it’s my legacy.\u003c/p>\n\u003cp>\u003cem>[Chuckles]\u003c/em> That’s right.\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Oh, my God. The pita is delicious. I think just by having that freshness that comes from the oven to the table in about a minute, a minute and a half, it makes a huge difference.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> One of the things that makes me very happy is, you know, bringing people together. It is something that we’ve always been really passionate about, and really seeing it manifest itself in the dining room is one of the most rewarding feelings. And people actually get frustrated a little bit. They’re like, “Oh, my God. There’s so many good things on the menu, and I cannot experience everything in one visit.” Then come back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, Roland, is it Dalida that you love, or is it the location that you really love?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It’s definitely two-for-one because the location is beautiful on a sunny, even foggy day in San Francisco, which I love. This is a great restaurant. It’s Middle Eastern Mediterranean cuisine, and usually when I go to a new restaurant, I ask, “What do you recommend?” And the first thing that they said was the breaking bread. And it comes out immediately — the fresh, perfectly warm pita. It’s decked with three dips. You have classic hummus, then you have your smoked yogurt, and then my favorite, which is the roasted red pepper. And it comes with some almonds on top, which, when you put that with the pita, it’s just a perfect bite with the texture.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, you’re saying…\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Oh, my gosh. Roland, you’re taking me back.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I’m getting hungry now.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> It was so good.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah. So we did the same thing. So it’s exactly as you described. It’s warm, it’s pillowy, it’s soft. And it’s just the perfect vehicle for all of those dips and spreads.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay, after bread, where did you go next?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So from there, we went to the arayes burger. And if you didn’t have enough pita, there’s more pita on the arayes burger. So it’s basically a kebab-stuffed pita with great spices. It’s also grilled with some chives. Once you take a bite, it’s so tender, it’s juicy, and you see the juices just ooze to the bottom of the pita. And you can just have that last tasteful bite.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Now, were you pita-ed out at that point?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely not, and I wish I had ordered the burger now that you’ve described it, Roland. But I’ll go back for that. We actually had a different dish that also had a different kind of pita. It was a much thinner pita. It was the Çöp Sis, which are skewers with short rib and sweetbreads, which are generally not something that a lot of people love, but I do. But the bread was served over the skewers, which was an interesting way to serve it, and it kept the skewers warm until we were ready to eat them. And that was really delicious.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Yeah, well, I was excited to find out that the lamb is halal at this restaurant. And so because I only eat halal meat, I was like, “I’m ordering the lamb.” So I actually went with one of their pasta-esque dishes. It was a lamb manti. And these manti were really tiny and so cute. I’ve never had a pasta like that. It was served in a red sauce with some sort of yogurt in the middle that balanced out the acidity, and it was a delicious bowl of food. It was very hearty and warm.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> We also ordered the 12-hour lamb shoulder tandoor. It comes with some braised chickpeas. And also you got to have some greens on the dish, so it comes with mustard greens as well. Once you take a bite of it, it’s just very rich, melts in your mouth, 12 hours to cook that. They have so much precision and just mastered their creativity with the art that they’re presenting, which is the food.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had the kibbe, which is also something that we enjoy a lot in Brazil. And so I like the flavors of kibbe, and I was not disappointed. This was a really good one. Its meat that has been ground and mixed with grains, with bulgur wheat, and then shaped into a little fun shape. And it comes with a dip, which is sort of a yogurty, yummy, sweet-and-savory dip.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> I also had the shoestring fries, and whenever I see fries on a menu, I have to have the French fries. They were thinly sliced, perfectly crisp, and they were seasoned, which I really love in a seasoned fry. And then it came with a dipping aioli which had a little bit of spice to it. They were delicious. It was a nice way to complement the rest of the meal and just, you know, have some French fries on the side.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So… oh, man, the choices were endless. And you can kind of see the flavors from the Mediterranean and from Central America, Latin America on the dessert menu because you have your tres leches and your rice pudding, but you have to go with the traditional baklava. But the nice thing about this — it’s deconstructed. You have your pistachio cream, you have pistachios on top of the puff pastry for the baklava, and also adds raspberry cream sauce at the bottom, and it’s just drizzled all over the plate. And unfortunately, I had to share with my girlfriend, so that entire bite was just mesmerizing and hit my sweet tooth very well.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> We had a different dessert, which was the gata tart, and it’s an almond-based cross between a cake and a tart, and it comes with a side of honey ice cream, and it was just a perfect way to end the meal.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Okay. Sweet tooth?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Of course. And I did not share, unlike you, Roland. So I ordered the chocolate muhallebi, and it was a chocolate pudding. It had a Turkish coffee whipped cream with some hazelnuts on top. Delicious. It wasn’t overly sweet, which I appreciate for a dessert. But the real star of the show was a drink. It was a wild pistachio coffee, but it’s not coffee.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> So this is the wild pistachio berries.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> So they take pistachios, and they treat them like they would a coffee bean. They roast them, they grind them, and they turn it into almost like a warm nut milk. It was fantastic. I’ve never had something like that before. And just for that alone, I would go back.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Speaking of drinks, I mean, Dalida has a commitment to an extensive cocktail program and really one of the best wine lists I’ve seen. Did you have anything to drink with your meal?\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Absolutely, yes. So we had the pleasure of sitting at the bar because it was impossible to get a reservation. And so we showed up right at opening time, and they greeted us very warmly. And I said, “Well, we don’t have a reservation.” They said, “That’s okay. You can sit at the bar.” And that was a stroke of luck because the bartender was fantastic. He gave us great recommendations. And then we also had a few glasses of wine by the glass, and some of them were obscure that we wouldn’t have tried necessarily.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I had the Efendi, which is “The Gentleman.” It had tequila, tamarind, lime. And then it comes in a very beautiful goblet that keeps the drink very cold. And on top is the pebbled ice. So you can drink like three or four of those and not even notice because it’s so well…\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> As long as your girlfriend’s driving.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly. Oh, we’re walking, we’re walking. We’re good. Yes. Yeah.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> What about service?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So we were lucky enough when the dessert came, Chef Laura Ozyilmaz presented the dessert for us. I was like, “That’s Chef Laura,” in my mind. And then I told everyone.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> She was also on “Top Chef.”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Exactly, which, it’s a great show.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> It’s better to be on “Check, Please!”\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> For sure. 100%, 100%. So it was great seeing Chef Laura, seeing the team just work together. And it was just a beautiful experience.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Absolutely. It felt like a well-oiled machine. There were no snags and no snafus. Everything was just like an orchestra conducted beautifully.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Dalida, it’s located in the Presidio in San Francisco. The average dinner tab per person without drinks is around $85.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana’s a big fan of under-the-radar, family-owned-and-operated places. Her favorite Mexican eatery is no exception. Serving the traditional dishes of Jalisco for more than 50 years, in Napa, it’s Villa Corona.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Villa Corona is a piece of Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> It’s comfort food, it’s comfort feeling, it’s comfort vibe. Villa Corona is my parents and my siblings. My sister Gabriela — she runs the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> Butter and garlic.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> My younger brother Fernando runs operation of the restaurant here. They call us the Burrito Brothers.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> So my parents started in 1972. We grew up going to all the vineyards selling burritos. My dad would make the burritos at the restaurant, and then we’d go out to the vineyards and he’d sell them out of a van. The only reason we went to school was because my mom made us. My father would have had us working, I swear. Seriously.\u003c/p>\n\u003cp>\u003cstrong>Fernando Villaseñor:\u003c/strong> This is a butter-and-garlic shrimp with the rice and beans.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Our parents wanted to bring some part of Jalisco in our food. These are all their recipes. It was just basic what you call antojitos, enchiladas, flautas, sopitos.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Our shrimp dishes, fish tacos. Our burritos are massive. Like five people can eat off one burrito. The distinct burrito for us is the wet burrito. The sauce is — it’s smothered in our homemade gravy.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> My parents did not just make a green sauce. They made a chile verde sauce with a lot of ingredients that gave it a lot of taste.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> And the red sauce is made from the broth of the chicken that we cook. Everything’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Everything’s made daily.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> Good ingredients, and we don’t have a walk-in, so we don’t have stuff sitting around.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Food doesn’t sit around because it doesn’t last long.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> It’s fresh.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carlos Villaseñor:\u003c/strong> We’re still old-school. This is old-school Napa.\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> The nice thing about our restaurant is the range of people, from the farm worker coming in, and you would see one of the Mondavis here. I mean, we love the community. We have people that have been eating here for 40-plus years.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Buen provecho.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Luciana, what’s unique about this spot is it’s been going for 50 years. That is something.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> It really is, Leslie. And, you know, it really is unpretentious Mexican comfort food is the best way I can describe it. My husband and I really enjoy their generous, extensive menu, but we also have honed in on a couple of dishes that are our tried-and-true ones. And we always get the plato de carne with carne asada, and it comes with your choice of corn or flour tortillas. It comes with a side of black beans, pinto beans, or refried beans, Spanish rice with a little cheese on top. Most recently, I discovered the fish tacos, which are delicious and fresh and actually a fairly healthy dish because it’s a grilled piece of fish. I get mine on a flour tortilla, on a bed of lettuce that’s shredded and chopped tomatoes, and it comes with a side of the rice and the beans. And it’s just a really nice, fresh lunch.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right. What about you, Roland?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> So I actually got the fish tacos, also. And you can just tell that the fish was grilled immediately right when you ordered it. It’s just a fresh bite with pico de gallo. And I got mine also with flour tortillas, so it was delicious. As well, I got the especial of the day. It was Maria’s enchiladas, and Maria’s enchiladas was a spicy green sauce with tangy crema, some Spanish rice, and frijoles. So I felt at home. Once you walked in, it felt like my tia’s house with all the decor, with all the art. So it was a great meal. And then, of course, I had to get the horchata. The horchata was so good. My grandma and I used to make horchata growing up.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Really?\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Very nostalgic for me. Rich, creamy, milky, cinnamony, rice. It’s the perfect drink for a hot day in Napa.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So they also have these delicious chips and salsa and guac, and you can get them from the case. You can get them to go, or you can get them for the table. It’s a really generous portion, like all the other portions, and it just goes down way too easy.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> Did you have those?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> No, I actually didn’t have the chips and salsa, but I did start with their chile relleno. It was good. It was a chile, and it was stuffed with a bunch of cheese, battered, and deep fried, and it had some sort of tomato sauce around it. I thought it could have had a little bit more oomph in the flavor, but it was a nice first-appetizer type of portion.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> Yeah, I agree. It’s a good option for vegetarians or people who really want to keep it light.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> But the star of the show for me were their camarones a la diabla. Again with the spicy food. I have to order something with chilies on the menu. It was really, for me, a solid plate of food. It came with some rice. It came with, of course, the shrimp marinated in a spicy sauce. It had the beans on the side, flour tortillas, and a really fresh salad. It felt healthy. It felt well-balanced. There were just a lot of nice components on the plate to kind of break up the spiciness on your palate, and so it was really a good, hearty dish.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And what about dessert? Because they do have dessert.\u003c/p>\n\u003cp>\u003cstrong>Luciana Duarte:\u003c/strong> So I had to order dessert. And so I actually got their paletas, which are essentially popsicles that you can get from a cooler in the back. And so they have a takeout counter which is accessed through a side door. There were multiple different flavors.\u003c/p>\n\u003cp>\u003cstrong>Rolando Aguilar:\u003c/strong> Yeah, I got dessert as well. I went with the traditional Mexican churro, and I had that to go because I wanted to eat it on the road because I was too full. But, you know, your traditional Mexican churro with cinnamon sugar and just a good crunch, a good bite. So while I was driving, I had one hand on my churro and one hand on the steering wheel, and thankfully I made it home safely, so it was all good. But hopefully next time I’ll get the paletas because a nice, warm day before maybe you go to, you know, Napa wine country to start your day, you can have a paleta just to refresh you. So next time for sure getting that.\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> And now I’m feeling some type of way about not having dessert. A popsicle would have been amazing. I’ll have to go back.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> And did you feel like you got value?\u003c/p>\n\u003cp>\u003cstrong>Mavish Mahomed-Silva:\u003c/strong> Oh, absolutely. I mean, I took leftovers home — it was such a massive plate of food — and I had it the next day. Good bang for your buck.\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco:\u003c/strong> All right, if you would like to try Villa Corona, it’s located in Bel Aire Plaza in Napa, and the average lunch tab per person without drinks is around $25.\u003c/p>\n\u003cp>Looking for more Bay Area bites you’ve just got to try? Check out “Cecilia Tries It” online at kqed.org/checkplease.\u003c/p>\n\u003cp>I have to thank my great guests on this week’s show — Luciana Duarte, who’s very fond of the fresh fish tacos at Villa Corona in Napa, Rolando Aguilar, who loves breaking bread at Dalida in San Francisco, and Mavish Mahomed-Silva, who tucks into hearty Brazilian breakfasts at World Green Açaí Bowl and Juice in Larkspur.\u003c/p>\n\u003cp>So join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then.\u003c/p>\n\u003cp>Cheers, and cheers to you.\u003c/p>\n\u003cp>\u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> We don’t ever feel like we’re working. It’s just, you know, what we do. Sometimes we just look in each other’s eyes and…\u003c/p>\n\u003cp>\u003cstrong>Laura Ozyilmaz:\u003c/strong> Just to work with you.\u003c/p>\n\u003cp>\u003cstrong>Sayat Ozyilmaz:\u003c/strong> Exactly. Sometimes I’m like, “Oh, my God. Can you pinch me?”\u003c/p>\n\u003cp>\u003cstrong>Daniel Villaseñor:\u003c/strong> I remember when we were washing dishes. I must have been 7 or 8. I think we broke more dishes than what we washed.\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> I love when people go, “Okay, give me one açaí, no sugar.” “Okay.”\u003c/p>\n\u003cp>\u003cstrong>Laura Rabelo:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Roberto Saldanha:\u003c/strong> “Wow! This is different.” “Is it possible with sugar?” “Yes!” “Wow! I love it with sugar.”\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23291/check-please-bay-area-reviews-world-green-acai-bowl-juice-dalida-villa-corona", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_9359", "checkplease_3731", "checkplease_9200", "checkplease_8139", "checkplease_3754", "checkplease_9274", "checkplease_9275", "checkplease_3742", "checkplease_3472", "checkplease_10", "checkplease_3729", "checkplease_9209", "checkplease_3739", "checkplease_9307" ], "tags": [ "checkplease_9378", "checkplease_8893", "checkplease_763", "checkplease_8641", "checkplease_9163", "checkplease_8582", "checkplease_9091", "checkplease_8573", "checkplease_8579", "checkplease_8547", "checkplease_8518" ], "featImg": "checkplease_23316", "label": "source_checkplease_23291" }, "checkplease_23283": { "type": "posts", "id": "checkplease_23283", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23283", "score": null, "sort": [ 1731036653000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang", "title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang", "publishDate": 1731036653, "format": "video", "headTitle": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1731037032, "stats": { "hasAudio": false, "hasVideo": false, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 222, "wordCount": 5916 }, "headData": { "title": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang | KQED", "description": "Bay Area foodies review elevated comfort food in Lafayette, standout Mexican fare in San Jose and bold Sichuan cuisine in Oakland.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Bay Area foodies review elevated comfort food in Lafayette, standout Mexican fare in San Jose and bold Sichuan cuisine in Oakland.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area reviews: The Hideout Kitchen, Tostadas, Pixiu Mala Hongtang", "datePublished": "2024-11-07T19:30:53-08:00", "dateModified": "2024-11-07T19:37:12-08:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "videoEmbed": "https://www.youtube.com/watch?v=Ip3O33aJFLU", "sticky": false, "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23283/check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Check, Please! Bay Area, \u003c/em>season 19, episode 9, airs Thursday, November 7, at 7:30 pm, on KQED 9. See other \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\" rel=\"noopener noreferrer\">television airtimes\u003c/a>.\u003c/p>\n\u003cp>Our culinary exploration begins in Lafayette at \u003cstrong>The Hideout Kitchen\u003c/strong>, where diners enjoy elevated comfort food in a cozy, hidden gem of a restaurant, featuring dishes like mascarpone toast and honey fried chicken. Next, the journey takes us to San Jose at \u003cstrong>Tostadas\u003c/strong>, a lively spot known for its creative and colorful Mexican fare, with standout dishes like tostadas de birria and birria bacon cheeseburgers. Then, it’s off to Oakland at \u003cstrong>Pixiu Mala Hongtang\u003c/strong>, where the bold, numbing spices of Sichuan cuisine are showcased in fiery hot pots, offering a customizable dining experience featuring dozens of different ingredients. Finally, reporter Cecilia Phillips visits \u003cstrong>The Menagerie Oddities Market\u003c/strong> onboard the USS Hornet in Alameda for the World Goth Day Festival, where she explores a quirky market filled with curious and unusual finds, from taxidermy to artisanal food creations that delight and surprise.\u003c/p>\n\u003cfigure id=\"attachment_23279\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-23279\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-800x533.png 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1020x680.png 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-160x107.png 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-768x512.png 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests-1536x1024.png 1536w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/10/CPBA_1909_Guests.png 1620w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco joins guests Francis Penrose, Sonya Holcombe and Piña Bleep from KQED in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>Get Restaurant Information:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.hideoutkitchen.com/\">\u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://tostadassj.com/\">\u003cstrong>Tostadas\u003c/strong> (San Jose)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pixiufnc.com/layout/eng/home.php?go=main\">\u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://themenagerieodditiesmarket.com/\">\u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_20123\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-20123\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2019/04/Leslie-Headshot-Smokey-copy-800x540.jpg\" alt=\"Host Leslie Sbrocco sipping wine\" width=\"800\" height=\"540\">\u003cfigcaption class=\"wp-caption-text\">Host Leslie Sbrocco sipping wine \u003ccite>(Courtesy of Leslie Sbrocco)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My name is Leslie Sbrocco, and I’m the \u003ca href=\"http://ww2.kqed.org/checkplease/host-biography/\" target=\"_blank\" rel=\"noopener noreferrer\">host\u003c/a> of \u003cem>Check, Please! Bay Area\u003c/em>. Each week, I’ll share my tasting notes about the wine, beer and spirits the guests and I drank on set during the taping of the show.\u003c/p>\n\u003cp>\u003cimg loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-23312\" src=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg\" alt=\"\" width=\"800\" height=\"1008\" srcset=\"https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-800x1008.jpg 800w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1020x1285.jpg 1020w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-160x202.jpg 160w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-768x968.jpg 768w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1219x1536.jpg 1219w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1625x2048.jpg 1625w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-1920x2419.jpg 1920w, https://cdn.kqed.org/wp-content/uploads/sites/40/2024/11/1909_Wines-scaled.jpg 2032w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.adamiprosecco.it/en/\">\u003cspan style=\"color: #339966\">\u003cstrong>Adami 2022 “Vigneto Giardino” Prosecco Superiore DOCG, Rive di Colbertaldo\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Valdobbiadene, Veneto, Italy $30\u003cbr>\n\u003c/em>A stunning sparkler from the highest-quality tier of Prosecco Superiore. Adami has been producing noted Prosecco in northern Italy for more than 90 years. This is the winery’s historic flagship bottling due to its lineage. It hails from a single-vineyard cru from vines nearly a century old. The wine is stylish and crisp, with inviting citrus aromas and nutty intensity. With a price tag of only $30, it is a wine worth twice the price and one to seek out when looking for the best in bubbly.\u003c/p>\n\u003cp>\u003ca href=\"https://dollywines.com/\">\u003cspan style=\"color: #339966\">\u003cstrong>Dolly 2023 Chardonnay\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>California $15\u003c/em>\u003cbr>\nVivacious singer Dolly Parton is in the wine game now, bringing her joyful personality to bottlings from still to sparkling. The brand’s goal is to bring friends and family together with well-priced, easy-drinking wines. The deliciously fruit-forward Dolly Chardonnay is a white with a kiss of oaky spiciness and a touch of vibrancy. On the website, they describe the hue of the white as “reminiscent of a morning sun in the Smoky Mountains.” Sounds like a song to me.\u003c/p>\n\u003cp>\u003ca href=\"https://farniente.com/wineries/post-and-beam\">\u003cspan style=\"color: #339966\">\u003cstrong>Post & Beam 2022 Cabernet Sauvignon\u003c/strong>\u003c/span>\u003c/a>\u003cbr>\n\u003cem>Napa Valley, California $55\u003c/em>\u003cbr>\nAs part of the Far Niente family of wines, Post & Beam takes its inspiration from the historic barns at Nickel & Nickel Winery in Napa Valley. This luscious Cabernet Sauvignon includes a touch of Merlot, Petit Verdot, and Cabernet Franc, adding complexity and depth. Dark fruit notes and a hint of cocoa come through on the nose, with a mouthfeel that is rich and elegant. If you want a classically styled Napa Cabernet Sauvignon without a huge price tag, this beauty is the answer.\u003c/p>\n\u003ch2>Episode Transcript\u003c/h2>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A honey of a fried chicken in Lafayette…\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> And I thought, “Bingo, right there.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …mouthwatering Mexican birria in San Jose…\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Bring it on. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> …and a build-your-own hot-pot spot in Oakland.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Just ahead on “Check, Please! Bay Area.” It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa! \u003cem>[Laughter]\u003c/em> \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Yeah. \u003ci>[Laughs]\u003c/i> Hi, I’m Leslie Sbrocco. Welcome to “Check, Please! Bay Area,” the show where Bay Area residents review and talk about their favorite restaurants. We have three guests, and each one recommends one of their favorite spots, and the other two go check them out to see what they think. Joining me at the “Check, Please!” table today — VP of sales Francis Penrose, tattoo artist and karaoke host Piña Bleep, and communications professional Sonya Holcombe. Welcome, everyone. Are you ready for a show?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So happy to be here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whenever Sonya gets asked, “Let’s do lunch” by her friends, she knows exactly where to meet up. For more than a decade, she’s found the perfect midday retreat at a warm and welcoming hometown hangout. Located in Lafayette, it’s The Hideout Kitchen and Café.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit\u003c/strong>: What you drinking? \u003cem>[music playing]\u003c/em> The Hideout Kitchen is a place that feels familiar. It’s comfortable when you walk in, whether it be the first time or your 100th time, you’ll find some familiarity with the people the hospitality and the food,\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> The texture, the pesto.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> So good. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> Our menu is a reflection of my culinary upbringing. There’s a lot of influence of my childhood. Spanish Filipino-style cooking. Lots of stewing, lots of braising, lots of grilling. And a lot of seafood. But it’s also a reflection of my career in the Bay Area as a chef for the last 15 years. I found my lane. And I would call it California comfort food. When we first opened, I really needed a signature dish, which was our waffle sandwich. Two waffles with a country-fried steak, some cheese, an over-easy egg, country gravy… Wish I could tell you what is in all this, but I won’t. …and some powdered sugar and a nugget of butter. All right, brother, And we ask you to eat it with a little bit of syrup and Tabasco.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> It’s good.\u003c/p>\n\u003cp>\u003cstrong>JB Balingit:\u003c/strong> I’m having fun with some of our seasonal items, like our pork chop is delicious right now. The tuna melt panini you can’t go wrong with, Our porchetta on polenta is one of my favorites. You know, people talk about the vibe a lot when they come into our restaurants, and I love music, it’s my first love. And I love a lot of independent artists, I love a lot of mainstream R&B. And so the energy in the music plays a big part of the overall vibe. Thank you, brother. I hope that when you dine here, you feel the sense of community, because California comfort food encompasses so many different cultures. And no matter what culture you belong to or what ethnicity you belong to, you’ll find something that feels like home to you here.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So you’ve been going to this place, Sonya, for over a decade.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yes.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And the reason why is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> So one of the things that originally brought me into the restaurant was that I heard that the owner was from the Philippines, and although not a Filipino restaurant, my mom’s from the Philippines, so I was intrigued by that. And then the mixture of that with the ambiance, the atmosphere of it being just this elevated comfort-food vibe, it was just a home run for me.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, so what do you start with?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> My favorite starter is the kale and pancetta salad. When it comes out, it has this fluffy, billowy pile of parmesan on top, crispy chickpeas, and it has apples and apricots that give it that sweet balance. And fresh kale, broccoli.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it a big salad or is it small?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> it’s very big, so you can definitely share it.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I loved the mascarpone toast, and the French bread was toasted really nicely, so it was a nice texture of crunchy bread and buttery mascarpone with some almonds and the truffle honey. Just so many flavors that were really nice. And textures. I’m a big textures person. I love my textures. So having that balance of both, absolutely delicious.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’m the type of guy that goes straight for the entrée. So I didn’t even go for an appetizer. So I went straight to the honey fried chicken. And in fact the plating was very nice. That kale, I was a little hesitant because I’m not a kale person, right? I always think it’s going to be bitter or something like that, but it was braised. I could have eaten a whole plate of it. Seriously, I could have eaten a whole plate of that side.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You are a kale believer.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I am. Absolutely.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> “Kale” yeah!\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Smashed potatoes were cold. I was just a little surprised at that. Right? But then I cut into that chicken, just hearing the crisp, it was like, okay, here comes the test. I took a bite. The umami flavor of the truffle honey was really good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I agree with everything you just said, other than the fact that the smashed potatoes were cold. That’s too bad, but they’re amazing. But the chicken, it’s just that, like, salty, but with the sweet, totally moist. I’ve had it dozens of times and it’s never been a disappointment. It’s always delicious.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Anything else?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> The sweet potato fries are home run. I am not a big sweet potato fry person. I prefer the traditional potatoes. And we actually got both. The crunch on those sweet potato fries were just so perfect. And then inside it’s like this creamy potato. They’re really, really delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the baked rigatoni and cheese, which I love cheese. Yeah, it was really good. It was definitely a very homey mac and cheese. And then that crispy breadcrumb on top was just a nice touch.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And they say “Spanish spices” in the menu. And it’s like adult mac and cheese.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> And what about something to drink alongside your meal?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I usually have a glass of wine. They have a really nice wine list.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I had an Arnold Palmer.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Oh, nice.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I take a sip of it and immediately I said, “Why is this Arnold Palmer so good?” \u003cem>[Laughter]\u003c/em> Then he laughed. He says, “Because we make our own lemonade.” And I thought, “Bingo, right there.” So I took a second sip, and of course I finished it on the second sip.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Did you have anything else?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> You know, I did, Leslie. I ordered the dessert. And when he mentioned to me that there was a pear tart, I was in the mood for fruit. So I thought, “This will be perfect.” So when they brought it out, I was surprised ’cause it was a few pears on a puff pastry with a few black figs on there. I’m not a fig person, okay?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Ah. Okay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> But it had ice cream on there, it was warm, and it was good. Actually, I want to mention that I went back the following week, and I will go back again because I love their menu, and it makes me want to try more of the stuff, especially the rigatoni that you talked about.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, did you feel like you got good value?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I think that the prices were quite fair. I loved all the staff there because when I asked for my check, I went like this, and my partner was like, “That might not be very appropriate.” And so I was like, “Is that appropriate?” I asked.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah, that’s cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> And then we were all laughing about it. I did feel like it was more upscale, so I wouldn’t necessarily, personally, go for lunch. But if I’m balling on a budget, I will. And if I’m in Lafayette, maybe so.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, go with Francis and he’ll pay.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll take care of you.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Okay, let’s go. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’m so happy you guys liked it and enjoyed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s great. Well, if you would like to try The Hideout Kitchen and Café, it’s located on Lafayette Circle in Lafayette, and the average lunch tab per person without drinks is around $45. Francis’s job takes him south of the border nearly every other week. On all those travels, he’s developed an appreciation for the regional cuisine of Tijuana and Guadalajara. In between trips, when he’s hoping to satisfy those cravings, there’s just one spot he thinks is up to the task. Located in San Jose’s Midtown, it’s Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Grab it, grab it. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Tostadas is always a party.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> Everybody says it’s a vibe because people come and enjoy the moment they walk in.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em> We started our restaurant in 2019, me and Alex, the two brothers. They call us the Tostadas Brothers. And Carla is amazing. She helps us with our Midtown location.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> So we’re family here. We want you to feel like a family.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> There we go. We decided that you could do a lot with tostadas, from breakfast and lunch to dinner. We do different colors, from a blue corn to a red tostada that’s made out of tomato. We always do double tostada to get the nice crunch. One reason Tostadas got known for is we break the rules toward traditional Mexican food. We try to innovate with our flavors, like our bacon birria burger. You must try it.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Is that a pizza?\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We do have our birria pizzadilla. It’s a quesadilla, but it has birria and it’s formed like a pizza, so it’s really, really good. \u003cem>[music playing]\u003c/em> My mom’s name is Maria. She comes by sometimes and makes sure everything’s tasting the same. We know that we’re doing the right thing when she comes and enjoys everything.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Every cocktail that we created, it’s only created at Tostadas. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> We have a drink called mega cantaro, which is more for big parties. They have a whole bottle of tequila. People enjoy seeing the big bottles going into the cantaro.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> Shot on the house.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Holy moly.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> We always say each guest is a family for us.\u003c/p>\n\u003cp>\u003cstrong>Child:\u003c/strong> It looks good already, but it’s hot.\u003c/p>\n\u003cp>\u003cstrong>Carla Garcia:\u003c/strong> I just want everybody to leave happy from here and just make everybody feel welcome.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So, Francis, you spend a lot of time in Mexico. What is it about Tostadas that makes it so similar to your experiences in Mexico?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The way the food looks, the presentation. And they have such a wide menu. I mean, I’ve had friends order the octopus. It’s beautiful when it comes out. To me, that reminds me clearly of when I go to Guadalajara\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> There’s such beautiful food around Guadalajara.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, Guadalajara is wonderful.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Unbelievable.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I did not know what birria tacos were when I first got in there. So it was a beautiful plate. Three tacos. I could see the beef just oozing out and the cheese, the way they sprinkled the onions and the cilantro on it. And then there’s this birria sauce. And I thought, “Okay, this is kind of like a French dip.” And I bit into it and I was like, “What the heck?” \u003ci>[Laughs]\u003c/i> This thing was just so good.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I’ve always loved a beef au jus, and it’s just that juicy dipping sauce, and it’s amazing. But I started with the guacamole. Absolutely delicious. It came in like, you know, pestle and mortar. It had four giant homemade chips that were just delicious. So you break them up and you eat the guacamole with them. It had cotija cheese on top with sprouts, radishes. They like radishes.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> They do.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And I love radishes, so that was fun for me. It’s a little spice in there and then limes for you to add yourself.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I got these esquites, which is a childhood favorite of mine, which is corn, mayonnaise, cheese, chile. And it was good. It was a nice portion. It was served in the molcajete, which I was like, “Oh! Just like my childhood.”\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Is that what it’s called? The molcajete?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Yeah. And I loved that. It really did take me back ’cause that’s where I’m from. I’m from Mexico. So it was really nice to walk into this place and see all these icons like Selena and luchadores with me enjoying dinner. And what I loved was that right when I sat down, they gave me chips and salsa, which, oh, my gosh, I asked for some to take home because it was so delicious. And every time that the waiter came by, I was like, “Another one, please, another.” \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I really like the Pacific catch tostada. It’s just so refreshing. It has the shrimp, it has the crab, the pickled onions. They put it on two tostada shells. I’m the guy that will eat it with just one, and when the stuff falls off, it’s like, okay, I can make a second tostada. But then they have the birria tostadas. It’s that beef. I just love the taste of the beef, and it’s a great tostada.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Another thing that I ordered was the carne con su jugo, which was this unique, delicious dish which had pieces of beef, pinto beans on the side, and then it had the radishes, the limes, and there was bacon, and it gave you three cheese enchiladas on the side, which you sort of scooped up. Oh!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> That’s a big plate.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It was a big plate, and it was so unusual and delicious.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I started off with the veggie poblano tacos, which had poblano, corn, mushrooms on two corn tortillas, and I wanted more flavor from them. As a vegetarian, sometimes you just want that flavor that a meat plate would have as well. But I did love the presentation and the rest of the food was definitely true to my culture.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What else did you try?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the taquitos de papa, and those came with about four taquitos. And that was delicious. Again, the duality of the crispiness of the tortilla with the mashed potatoes inside was really nice. With the salsa. The salsa. \u003cem>[Laughter]\u003c/em> Talk about the salsa.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> It’s all about the salsa!\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s all about the salsa.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> The drink menu is amazing. There are so many different drinks. They had a non-alcoholic michelada. It has all that spicy shrimp on there. It has the tamarind stick. That drink was a meal in itself.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I started with the mango margarita, and there was a tajin rim on it that had a flower. It was just beautiful. Very beautiful presentation. I didn’t feel like I was having lunch. I felt like I was having dinner or a cocktail at a nightclub.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Taking a little virtual vacation.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Exactly.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I had the aguas frescas which are longtime favorite of mine because they blend lots of flavors. I had the pineapple mango, which, Piña — I love piña.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Do you ever get dessert?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll tell you, for the first time I ordered the churros. They came out with ice cream on it and some chocolate drizzle on there. Usually I’m too full to order dessert, but I did this because I had my niece and my nephew there. It was very good. I mean, they killed it. They killed it.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> You got one bite.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I got one bite out of it.\u003c/p>\n\u003cp>\u003cstrong>Victor Garcia:\u003c/strong> \u003cem>[Speaking Spanish]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> The staff was amazing. Everybody there was just so kind and so nice. And I’m a sucker for good service. I love when people are welcoming because it makes me feel like I’m supposed to be there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Makes a difference, doesn’t it?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It does. Absolutely does.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> If you would like to try Tostadas, it’s located on San Carlos Street in San Jose, and the average tab per person without drinks is around $35. Remember those Choose Your Own Adventure books we all read as kids? Well, that’s pretty much how you order off the menu at Piña’s favorite place. With dozens of ingredients to choose from, there’s no end to the customizable hot pots that diners can dream up. Located in Oakland, it’s Pixiu Mala Hongtang. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> The name is Pixiu Mala Hongtang comes from the Chinese mythical animals. Pixiu brings wealth and good fortune. Pixiu Mala Hongtang is a make-your-own-bowl-style restaurant. We have two options — soup and stir-fry. \u003cem>[music playing]\u003c/em> Both are really good.\u003c/p>\n\u003cp>\u003cstrong>Woman #1:\u003c/strong> Hello!\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> Hi!\u003c/p>\n\u003cp>\u003cstrong>Summer Min:\u003c/strong> Our salad bar is really fresh. When customer comes in, they pick the ingredients they want, and then we bring it to our kitchen and we cook it. \u003cem>[music playing]\u003c/em> We have about 40 ingredients. So I’m not sure how many combinations that you can make, but it’s a lot. Some people come to the restaurant and then they ask me, “Is it spicy?” Then I say, “If you don’t like spicy, I suggest the mala tang.” You can choose the spicy to level four. For the level four, it makes me sweat. A lot. If customer chooses spice level four, I always keep watching them. Then I bring them like a banana milk. Tanghulu is a Chinese dessert. We have many types of tanghulu. American doesn’t think tomato is a fruit, but in Korea tomato is a fruit with the sugar. So it’s not shocking for us. But please just come to try it because it’s actually really good. I hope everyone tries mala tang. I hope they had fun when they pick the ingredients themselves. Like customer feels more special because the food is only for them.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, hot pots are a thing. It is so much fun to go to a hot pot restaurant.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> My friends and I have a running joke of calling it Soup Palace because it is really the royalty of soup.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. It is.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> You get to choose what you want. I’m kind of a picky eater, so having that opportunity to choose everything and know what’s going into it and being cooked so perfectly all into one beautiful pot of soup or stir-fry, it’s amazing.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> So with all those ways to customize it, do you tend to stick with one sort of set of ingredients, or do you mix it up? I do mix it up because they definitely have different vegetarian options, but I do definitely go with my all-stars, which are the lotus root, the broccoli, pumpkin slices, cheese rice cakes. I love to garnish it with cilantro. And then where I get adventurous is the spice level because sometimes I’m like, “No, I’m good on spice.” And sometimes I’m like, “Bring it on.”\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Have you done hot pot?\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had never done it before.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> A hot-pot spot.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> A hot-pot spot. Never been to a hot-pot spot. And I love customizing, so I was in my element. I had the bok choy, broccoli, spinach, tons of different mushrooms. All these mushrooms I had never even heard of before, and I threw a bunch of those in. And then, because I’m not a vegetarian, I added the bacon. Turned it into a soup, which is called the mala tang, with the clear glass noodles. And I had it sort of medium spicy, which I think I might go down a little bit because it was still very spicy. But it was delicious. Really, really good.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Okay, and Francis, what about you?\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Well, I’ll tell you, any place you can construct your own meal I love. And they were very kind and explaining how everything was. I should have listened when they said they charge by the pound because I didn’t even think about it, right?\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Two pounds later.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> So I came there with a friend, and her and I just pretty much just put everything in there. On the stir-fry, In terms of the proteins, I put the shrimp. They even had the imitation crab. I love an imitation crab, I’ll admit that.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I do too.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> I’ll admit that. And I added beef. I love a glass noodle. I added the ramen, and I actually added the udon too as well. We sat down and when the food came out, this enormous bowl came out and I was like, “Oh, my God, this will feed a family of four or five.” The spicy level — I used to love to cry when I eat, okay? This, at the medium, it was spicy.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Yeah. It’s spicy.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> How many times did it take you to figure out not to overload it?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Oh, well, that’s another thing that my friends and I always do. “How much did you spend? How much did you spend?” And whoever gets the lowest, you know, has to buy a round of drinks.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cute.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> But that’s what I love the most about this place, is that I’ve had friends go and spend $8 and get a good amount of soup. So the range of prices and the flexibility is so necessary for people living in the Bay Area.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Absolutely.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> And it’s so healthy. You can add so many vegetables in there. And then the savory broth that they add to the soup is just so delicious. We also had the gyoza as a side. They were so crispy, deep-fried with a beautiful soy sauce. I will definitely be going back.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Oh, yeah.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> What about drinks?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> So for drinks they have soju. And it’s really cute because they have the soju mascot everywhere. It’s a little frog/ But they also have this very interesting drink called Sac Sac, which is orange juice pulp as a drink.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Is it very thick?\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s a bit thick, yeah. But it’s just very refreshing. And you have many different options for dessert. The tanghulu is viral sensation.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> It’s beautiful.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> It’s candied fruit on a stick. And the crunch you get when you bite into that, and then the juice that comes out from the fruit is…\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I can’t describe how delicious it was. I have not stopped thinking about it.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Those blueberries popped in my mouth. And the sugar wasn’t as sweet as I thought. It’s a hard shell, but it breaks nicely in there.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> I had grapes and strawberries.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I love the grapes one.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Were just so delicious. And the gentleman there was saying that they make it every few hours fresh.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> That dessert, it’s picture-perfect.\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> It’s like artwork.\u003c/p>\n\u003cp>\u003cb>Francis Penrose:\u003c/b> Yeah. Yeah.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> Edible art. \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Well, speaking of art, I have to have you tell us, Piña, about your shoes.\u003c/p>\n\u003cp>\u003cb>Piña Bleep:\u003c/b> I call these shoes my “chee-toes” ’cause there’s cheese and there’s toes. \u003cem>[Laughter]\u003c/em> One of my favorite memories is I took a bunch of friends for Halloween, and that was so much fun, and I wore these shoes. A little homage to one of my favorite memories there.\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> All right, if you would like to try Pixiu Mala Hongtang, it’s located on Telegraph Avenue in Oakland, and the average tab per person without drinks is around $30. And now reporter Cecilia Phillips heads to Alameda for some peculiar sights and gothic bites. \u003cem>[music playing]\u003c/em>\u003c/p>\n\u003cp>Garcia: The Menagerie Oddities Market, it’s a place for people to come together in all things odd. We like to call it an ODDventure.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> You want to play air hockey?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Today we’re celebrating World Goth Day, and we’re on the USS Hornet in Alameda.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Why the USS Hornet? This spot has some history.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> It’s supposed to be haunted.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What is goth?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth was born out of the post-punk era. We bond over music.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Whoo!\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> We bond over fashion, art, and community.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> 30 altogether.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Everything here is handmade by goth artists. You’ll find taxidermy, skulls, tarot readers. So everything that you want to find that’s goth, you can find it here.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> And goth food.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth food.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s really good.\u003c/p>\n\u003cp>\u003cstrong>Jennifer Bechkoff:\u003c/strong> In a coffin? Okay. I sell coffee in a coffin and I donate to bat conservation. So because, you know, bats are a keystone species and they’re being threatened right now.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Hi, ladies. I’m Big Top Sweet Shop, and I do hand-painted, responsibly sourced chocolates.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> I heard you both have a collaboration today, though. Are you working together?\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Coffee and chocolate are a natural thing to go together. And so I do have an anatomically correct heart. And I actually use that all the time. It’s one of my regular shapes, ’cause creepy.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> All right.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Cheers, everybody.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my gosh. It, like, exploded with coffee inside. It’s, like, liquidy.\u003c/p>\n\u003cp>\u003cstrong>Larisa Chapman:\u003c/strong> Surprise.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> It’s an amazing collaboration.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> There you go, my love.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Thank you.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven’s eye.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> What goes into it?\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Vodka, some Malibu rum, blue curacao, also raspberry liqueur. And then there’s a gummy eyeball.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mm!\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> That’s the raven. \u003cem>[Woman laughs]\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> We’re Phileas Fogg’s Fabulous Confections. For the goth event we did goth black donuts and we did a black ice cream with a red sauce on top of it.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Well, I’m going to try this. I’ve seen that this is going to make my teeth gothified. All right.\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong> Here we go.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is it goth?\u003c/p>\n\u003cp>\u003cstrong>Mac Senour:\u003c/strong>Oh, absolutely.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> Yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Is there any foods that you would love to see get the goth treatment?\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> I love tacos, so I would like to see a black taco. All-black taco.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I’d love to see a squid-ink bread used within a pizza. Therefore dark pizza.\u003c/p>\n\u003cp>\u003cstrong>Woman:\u003c/strong> A multitude of, like, grays and blacks, frozen yogurt, all different flavors.\u003c/p>\n\u003cp>\u003cstrong>Woman #2:\u003c/strong> I need black cake to go with my black ice cream and my black icing. And I want the cake to be red velvet on the inside so it looks like it’s bleeding.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Would people want to eat a bowl of black cereal?\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> 50 shades of black. Woman #2: 50 shades of black.\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> You would call them…\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Fruit Loops, maybe?\u003c/p>\n\u003cp>\u003cstrong>Woman #3:\u003c/strong> Sad Loops, I guess? Or \u003ci>[Laughs]\u003c/i>\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> You’d be surprised who is a closet goth. We have moms, dads, grandmas, grandpas, teachers, lawyers, doctors.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Goth is for everyone.\u003c/p>\n\u003cp>\u003cstrong>Connstance Garcia:\u003c/strong> Goth is for everyone.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Alive or dead. \u003cem>[Laughter]\u003c/em>\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> I have to thank my terrific guests on this week’s show. Frances Francis Penrose, who always says sí to the birria tacos at Tostadas in San Jose. Piña Bleep, who likes to mix it up at Pixiu Mala Hongtang in Oakland. And Sonya Holcombe, whose happy place is The Hideout Kitchen and Café in Lafayette. Join us next time when three more guests will recommend their favorite spots right here on “Check, Please! Bay Area.” I’m Leslie Sbrocco, and I’ll see you then. Cheers.\u003c/p>\n\u003cp>\u003cstrong>Together:\u003c/strong> Cheers!\u003c/p>\n\u003cp>\u003cb>Leslie Sbrocco:\u003c/b> Whoo! Awesome!\u003c/p>\n\u003cp>\u003cb>Sonya Holcombe:\u003c/b> Cheers. So fun.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> I like things shaped obscure. Freaky things like bats. Hearts.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Gothified.\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Gothify it, yeah.\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Mozzeria not only supports the deaf community, but they also have fantastic pizzas. They specialize in wood-fired Neapolitan-style pizzas that you can get right off the truck. Sign language. and Neapolitan pizza is their language of love. Look at this. So you eat everything?\u003c/p>\n\u003cp>\u003cstrong>Man:\u003c/strong> Yeah. My creature. Dead or alive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "floatright" }, "numeric": [ "floatright" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Cecilia Phillips:\u003c/b> Oh, my God.\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23283/check-please-bay-area-reviews-the-hideout-kitchen-tostadas-pixiu-mala-hongtang", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_7989", "checkplease_3758", "checkplease_3845", "checkplease_475", "checkplease_3750", "checkplease_3740", "checkplease_3730", "checkplease_9210", "checkplease_3731", "checkplease_3871", "checkplease_8137", "checkplease_3753", "checkplease_9212", "checkplease_3764", "checkplease_3741", "checkplease_3738", "checkplease_10", "checkplease_8964", "checkplease_9307", "checkplease_91" ], "tags": [ "checkplease_8912", "checkplease_763", "checkplease_9175", "checkplease_9157", "checkplease_8548", "checkplease_9382", "checkplease_8821", "checkplease_9361", "checkplease_8946", "checkplease_9091", "checkplease_8573", "checkplease_8509", "checkplease_8568", "checkplease_8583", "checkplease_7985", "checkplease_9037" ], "featImg": "checkplease_23284", "label": "checkplease_9339" }, "checkplease_23255": { "type": "posts", "id": "checkplease_23255", "meta": { "index": "posts_1716263798", "site": "checkplease", "id": "23255", "score": null, "sort": [ 1728583191000 ] }, "guestAuthors": [], "slug": "check-please-bay-area-is-back-in-november-with-a-fresh-menu-of-new-episodes", "title": "Check, Please! Bay Area Is Back in November With a Fresh Menu of New Episodes!", "publishDate": 1728583191, "format": "standard", "headTitle": "Check, Please! Bay Area Is Back in November With a Fresh Menu of New Episodes! | KQED", "labelTerm": { "term": 9339, "site": "checkplease" }, "content": "\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/jzfYQlwmeDo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr>\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr>\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr>\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr>\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr>\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr>\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr>\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr>\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr>\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr>\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr>\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n\n", "blocks": [], "excerpt": null, "status": "publish", "parent": 0, "modified": 1728593670, "stats": { "hasAudio": false, "hasVideo": true, "hasChartOrMap": false, "iframeSrcs": [], "hasGoogleForm": false, "hasGallery": false, "hasHearkenModule": false, "hasPolis": false, "paragraphCount": 14, "wordCount": 522 }, "headData": { "title": "Check, Please! Bay Area Is Back in November With a Fresh Menu of New Episodes! | KQED", "description": "Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show, where locals share their favorite restaurants.", "ogTitle": "", "ogDescription": "", "ogImgId": "", "twTitle": "", "twDescription": "", "twImgId": "", "socialDescription": "Check, Please! Bay Area host Leslie Sbrocco leads four new episodes of the beloved KQED show, where locals share their favorite restaurants.", "schema": { "@context": "http://schema.org", "@type": "Article", "headline": "Check, Please! Bay Area Is Back in November With a Fresh Menu of New Episodes!", "datePublished": "2024-10-10T10:59:51-07:00", "dateModified": "2024-10-10T13:54:30-07:00", "image": "https://cdn.kqed.org/wp-content/uploads/2020/02/[email protected]" } }, "sticky": false, "templateType": "standard", "featuredImageType": "standard", "excludeFromSiteSearch": "Include", "articleAge": "0", "path": "/checkplease/23255/check-please-bay-area-is-back-in-november-with-a-fresh-menu-of-new-episodes", "audioTrackLength": null, "parsedContent": [ { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready to discover some new Bay Area flavors? \u003cstrong>Check, Please! Bay Area\u003c/strong> is back in November with handpicked recommendations for local restaurants you won’t want to miss! On each episode of this James Beard and Emmy Award-winning series, three locals sit down with host Leslie Sbrocco to rave about their favorite neighborhood eats. After checking out each other’s spots, they join Sbrocco to discuss, debate and dish on their dining experiences. From 12-hour lamb shoulder tandoor in San Francisco to rich, bold flavors of Central Asian dishes in San Jose, we’ve scoured the Bay for the best bites and standout spots so you don’t have to! Join us for four new episodes, \u003cstrong>Thursdays beginning November 7 at 7:30pm on KQED 9\u003c/strong>.\u003c/p>\n\u003cp>Here’s a sneak peek of what you can expect:\u003c/p>\n\u003cp>\u003c!-- iframe plugin v.4.3 wordpress.org/plugins/iframe/ -->\u003cbr>\n\u003ciframe loading=\"lazy\" width=\"315\" height=\"560\" src=\"https://www.youtube.com/embed/jzfYQlwmeDo\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" scrolling=\"yes\" class=\"iframe-class\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>November 7\u003c/strong>\u003c/p>\n\u003cp>• A hidden gem featuring elevated comfort food like mascarpone toast and honey fried chicken at \u003cstrong>The Hideout Kitchen\u003c/strong> (Lafayette)\u003cbr>\n• Creative and colorful Mexican fare, featuring tostadas de birria and birria bacon cheeseburgers at \u003cstrong>Tostadas\u003c/strong> (San Jose)\u003cbr>\n• Fiery hot pots with numbing Sichuan spices and customizable ingredients at \u003cstrong>Pixiu Mala Hongtang\u003c/strong> (Oakland)\u003cbr>\n• “Cecilia Tries It” explores Goth-themed treats from specialty donuts to artisanal chocolates onboard the USS Hornet at \u003cstrong>The Menagerie Oddities Market\u003c/strong> (Alameda)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>", "attributes": { "named": {}, "numeric": [] } }, { "type": "component", "content": "", "name": "ad", "attributes": { "named": { "label": "fullwidth" }, "numeric": [ "fullwidth" ] } }, { "type": "contentString", "content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>November 14\u003c/strong>\u003c/p>\n\u003cp>• A vibrant and warm spot serving açaí bowls and other Brazilian favorites at \u003cstrong>World Green Açaí Bowl & Juice\u003c/strong> (Larkspur)\u003cbr>\n• Contemporary Mediterranean flavors like 12-hour lamb shoulder tandoor and wild pistachio coffee at \u003cstrong>Dalida\u003c/strong> (San Francisco)\u003cbr>\n• Delicious Mexican favorites like platos de carne and tacos de pescado from the family-owned \u003cstrong>Villa Corona\u003c/strong> (Napa)\u003c/p>\n\u003cp>\u003cstrong>November 21\u003c/strong>\u003c/p>\n\u003cp>• Thin-crust, crispy-edged pizzas since 1968 from a beloved local institution at \u003cstrong>Cicero’s Pizza\u003c/strong> (San Jose)\u003cbr>\n• Comforting breakfast and lunch classics like chicken fried steak and sweet cream pancakes at \u003cstrong>Cafe Soleil\u003c/strong> (El Sobrante)\u003cbr>\n• Fresh, sustainably sourced seafood with breathtaking views of Tomales Bay at \u003cstrong>Tony’s Seafood Restaurant\u003c/strong> (Marshall)\u003cbr>\n• “Cecilia Tries It” explores the journey of oysters from ocean to table at \u003cstrong>Hog Island Oyster Farm\u003c/strong> (Marshall)\u003c/p>\n\u003cp>\u003cstrong>November 28\u003c/strong>\u003c/p>\n\u003cp>• Traditional Indian flavors with innovative techniques like paneer chili rolls and jackfruit toast at \u003cstrong>ROOH\u003c/strong> (Palo Alto)\u003cbr>\n• Juicy, creatively topped burgers, fried mac and cheese and other season American comforts served al fresco at \u003cstrong>The Barn\u003c/strong> (Half Moon Bay)\u003cbr>\n• Boldly flavored Central Asian dishes like hand-pulled noodles and big plate chicken at \u003cstrong>Kusan Uyghur Cuisine\u003c/strong> (San Jose)\u003cbr>\n• “Cecilia Tries It” samples gourmet eats from local Sonoma bites to globally inspired street food at the \u003cstrong>Fork’n Good Food Festival\u003c/strong> (Rohnert Park)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Is your favorite restaurant missing from the lineup? There’s still time to shout out your go-to spot! We’re on the lookout for our next round of guests, and we want to hear from you. Nominate your can’t-miss picks and apply to be a guest now at \u003ca href=\"http://kqed.org/checkplease/apply\">kqed.org/checkplease/apply\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>", "attributes": { "named": {}, "numeric": [] } } ], "link": "/checkplease/23255/check-please-bay-area-is-back-in-november-with-a-fresh-menu-of-new-episodes", "authors": [ "11084" ], "programs": [ "checkplease_9339" ], "categories": [ "checkplease_7989", "checkplease_3758", "checkplease_3845", "checkplease_9359", "checkplease_475", "checkplease_3750", "checkplease_3730", "checkplease_3740", "checkplease_8922", "checkplease_3731", "checkplease_8003", "checkplease_3849", "checkplease_8137", "checkplease_8139", "checkplease_9360", "checkplease_3753", "checkplease_9275", "checkplease_3742", "checkplease_3472", "checkplease_9212", "checkplease_3764", "checkplease_8155", "checkplease_3741", "checkplease_3738", "checkplease_10", "checkplease_8203", "checkplease_3729", "checkplease_3739", "checkplease_8964", "checkplease_3874", "checkplease_9307", "checkplease_91" ], "tags": [ "checkplease_8715", "checkplease_9371", "checkplease_763", "checkplease_9370", "checkplease_9298", "checkplease_9368", "checkplease_8548", "checkplease_8879", "checkplease_9377", "checkplease_8510", "checkplease_9373", "checkplease_9376", "checkplease_9361", "checkplease_8641", "checkplease_8528", "checkplease_8579", "checkplease_8547", "checkplease_8509", "checkplease_8534", "checkplease_8535", "checkplease_9365", "checkplease_9362", "checkplease_9374", "checkplease_8518", "checkplease_8568", "checkplease_8583", "checkplease_9375", "checkplease_9363", "checkplease_9366", "checkplease_9372", "checkplease_9364", "checkplease_9369", "checkplease_9367" ], "featImg": "checkplease_23258", "label": "checkplease_9339" } }, "programsReducer": { "possible": { "id": "possible", "title": "Possible", "info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.", "airtime": "SUN 2pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.possible.fm/", "meta": { "site": "news", "source": "Possible" }, "link": "/radio/program/possible", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070", "spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k" } }, "1a": { "id": "1a", "title": "1A", "info": "1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.", "airtime": "MON-THU 11pm-12am", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg", "officialWebsiteLink": "https://the1a.org/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/1a", "subscribe": { "npr": "https://rpb3r.app.goo.gl/RBrW", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/1A-p947376/", "rss": "https://feeds.npr.org/510316/podcast.xml" } }, "all-things-considered": { "id": "all-things-considered", "title": "All Things Considered", "info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.", "airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/all-things-considered" }, "american-suburb-podcast": { "id": "american-suburb-podcast", "title": "American Suburb: The Podcast", "tagline": "The flip side of gentrification, told through one town", "info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg", "officialWebsiteLink": "/news/series/american-suburb-podcast", "meta": { "site": "news", "source": "kqed", "order": 18 }, "link": "/news/series/american-suburb-podcast/", "subscribe": { "npr": "https://rpb3r.app.goo.gl/RBrW", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328", "tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/", "rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5" } }, "baycurious": { "id": "baycurious", "title": "Bay Curious", "tagline": "Exploring the Bay Area, one question at a time", "info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg", "imageAlt": "\"KQED Bay Curious", "officialWebsiteLink": "/news/series/baycurious", "meta": { "site": "news", "source": "kqed", "order": 3 }, "link": "/podcasts/baycurious", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406", "npr": "https://www.npr.org/podcasts/500557090/bay-curious", "rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA", "stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious", "spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k" } }, "bbc-world-service": { "id": "bbc-world-service", "title": "BBC World Service", "info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.", "airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service", "meta": { "site": "news", "source": "BBC World Service" }, "link": "/radio/program/bbc-world-service", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2", "tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/", "rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss" } }, "code-switch-life-kit": { "id": "code-switch-life-kit", "title": "Code Switch / Life Kit", "info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />", "airtime": "SUN 9pm-10pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg", "meta": { "site": "radio", "source": "npr" }, "link": "/radio/program/code-switch-life-kit", "subscribe": { "apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy", "spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV", "rss": "https://feeds.npr.org/510312/podcast.xml" } }, "commonwealth-club": { "id": "commonwealth-club", "title": "Commonwealth Club of California Podcast", "info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.", "airtime": "THU 10pm, FRI 1am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.commonwealthclub.org/podcasts", "meta": { "site": "news", "source": "Commonwealth Club of California" }, "link": "/radio/program/commonwealth-club", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2", "google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw", "tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/" } }, "forum": { "id": "forum", "title": "Forum", "tagline": "The conversation starts here", "info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.", "airtime": "MON-FRI 9am-11am, 10pm-11pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal", "officialWebsiteLink": "/forum", "meta": { "site": "news", "source": "kqed", "order": 9 }, "link": "/forum", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz", "npr": "https://www.npr.org/podcasts/432307980/forum", "stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast", "rss": "https://feeds.megaphone.fm/KQINC9557381633" } }, "freakonomics-radio": { "id": "freakonomics-radio", "title": "Freakonomics Radio", "info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.", "imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png", "officialWebsiteLink": "http://freakonomics.com/", "airtime": "SUN 1am-2am, SAT 3pm-4pm", "meta": { "site": "radio", "source": "WNYC" }, "link": "/radio/program/freakonomics-radio", "subscribe": { "npr": "https://rpb3r.app.goo.gl/4s8b", "apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519", "tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/", "rss": "https://feeds.feedburner.com/freakonomicsradio" } }, "fresh-air": { "id": "fresh-air", "title": "Fresh Air", "info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.", "airtime": "MON-FRI 7pm-8pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.npr.org/programs/fresh-air/", "meta": { "site": "radio", "source": "npr" }, "link": "/radio/program/fresh-air", "subscribe": { "npr": "https://rpb3r.app.goo.gl/4s8b", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/Fresh-Air-p17/", "rss": "https://feeds.npr.org/381444908/podcast.xml" } }, "here-and-now": { "id": "here-and-now", "title": "Here & Now", "info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.", "airtime": "MON-THU 11am-12pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "http://www.wbur.org/hereandnow", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/here-and-now", "subsdcribe": { "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661", "tuneIn": "https://tunein.com/radio/Here--Now-p211/", "rss": "https://feeds.npr.org/510051/podcast.xml" } }, "how-i-built-this": { "id": "how-i-built-this", "title": "How I Built This with Guy Raz", "info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.", "imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png", "officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this", "airtime": "SUN 7:30pm-8pm", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/how-i-built-this", "subscribe": { "npr": "https://rpb3r.app.goo.gl/3zxy", "apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2", "tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/", "rss": "https://feeds.npr.org/510313/podcast.xml" } }, "inside-europe": { "id": "inside-europe", "title": "Inside Europe", "info": "Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.", "airtime": "SAT 3am-4am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg", "meta": { "site": "news", "source": "Deutsche Welle" }, "link": "/radio/program/inside-europe", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2", "tuneIn": "https://tunein.com/radio/Inside-Europe-p731/", "rss": "https://partner.dw.com/xml/podcast_inside-europe" } }, "latino-usa": { "id": "latino-usa", "title": "Latino USA", "airtime": "MON 1am-2am, SUN 6pm-7pm", "info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg", "officialWebsiteLink": "http://latinousa.org/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/latino-usa", "subscribe": { "npr": "https://rpb3r.app.goo.gl/xtTd", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/Latino-USA-p621/", "rss": "https://feeds.npr.org/510016/podcast.xml" } }, "live-from-here-highlights": { "id": "live-from-here-highlights", "title": "Live from Here Highlights", "info": "Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.", "airtime": "SAT 6pm-8pm, SUN 11am-1pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.livefromhere.org/", "meta": { "site": "arts", "source": "american public media" }, "link": "/radio/program/live-from-here-highlights", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/id1167173941", "tuneIn": "https://tunein.com/radio/Live-from-Here-Highlights-p921744/", "rss": "https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss" } }, "marketplace": { "id": "marketplace", "title": "Marketplace", "info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.", "airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.marketplace.org/", "meta": { "site": "news", "source": "American Public Media" }, "link": "/radio/program/marketplace", "subscribe": { "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/", "rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss" } }, "mindshift": { "id": "mindshift", "title": "MindShift", "tagline": "A podcast about the future of learning and how we raise our kids", "info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED MindShift: How We Will Learn", "officialWebsiteLink": "/mindshift/", "meta": { "site": "news", "source": "kqed", "order": 12 }, "link": "/podcasts/mindshift", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5", "npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast", "stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share", "spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx" } }, "morning-edition": { "id": "morning-edition", "title": "Morning Edition", "info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.", "airtime": "MON-FRI 3am-9am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.npr.org/programs/morning-edition/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/morning-edition" }, "onourwatch": { "id": "onourwatch", "title": "On Our Watch", "tagline": "Deeply-reported investigative journalism", "info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg", "imageAlt": "On Our Watch from NPR and KQED", "officialWebsiteLink": "/podcasts/onourwatch", "meta": { "site": "news", "source": "kqed", "order": 11 }, "link": "/podcasts/onourwatch", "subscribe": { "apple": "https://podcasts.apple.com/podcast/id1567098962", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw", "npr": "https://rpb3r.app.goo.gl/onourwatch", "spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x", "tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/", "stitcher": "https://www.stitcher.com/show/on-our-watch", "rss": "https://feeds.npr.org/510360/podcast.xml" } }, "on-the-media": { "id": "on-the-media", "title": "On The Media", "info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us", "airtime": "SUN 2pm-3pm, MON 12am-1am", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png", "officialWebsiteLink": "https://www.wnycstudios.org/shows/otm", "meta": { "site": "news", "source": "wnyc" }, "link": "/radio/program/on-the-media", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2", "tuneIn": "https://tunein.com/radio/On-the-Media-p69/", "rss": "http://feeds.wnyc.org/onthemedia" } }, "our-body-politic": { "id": "our-body-politic", "title": "Our Body Politic", "info": "Presented by KQED, KCRW and KPCC, and created and hosted by award-winning journalist Farai Chideya, Our Body Politic is unapologetically centered on reporting on not just how women of color experience the major political events of today, but how they’re impacting those very issues.", "airtime": "SAT 6pm-7pm, SUN 1am-2am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Our-Body-Politic-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://our-body-politic.simplecast.com/", "meta": { "site": "news", "source": "kcrw" }, "link": "/radio/program/our-body-politic", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/our-body-politic/id1533069868", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9feGFQaHMxcw", "spotify": "https://open.spotify.com/show/4ApAiLT1kV153TttWAmqmc", "rss": "https://feeds.simplecast.com/_xaPhs1s", "tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/Our-Body-Politic-p1369211/" } }, "pbs-newshour": { "id": "pbs-newshour", "title": "PBS NewsHour", "info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.", "airtime": "MON-FRI 3pm-4pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.pbs.org/newshour/", "meta": { "site": "news", "source": "pbs" }, "link": "/radio/program/pbs-newshour", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2", "tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/", "rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show" } }, "perspectives": { "id": "perspectives", "title": "Perspectives", "tagline": "KQED's series of daily listener commentaries since 1991", "info": "KQED's series of daily listener commentaries since 1991.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Perspectives-Podcast-Tile-703x703-1.jpg", "officialWebsiteLink": "/perspectives/", "meta": { "site": "radio", "source": "kqed", "order": 14 }, "link": "/perspectives", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/id73801135", "npr": "https://www.npr.org/podcasts/432309616/perspectives", "rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw" } }, "planet-money": { "id": "planet-money", "title": "Planet Money", "info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.", "airtime": "SUN 3pm-4pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg", "officialWebsiteLink": "https://www.npr.org/sections/money/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/planet-money", "subscribe": { "npr": "https://rpb3r.app.goo.gl/M4f5", "apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2", "tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/", "rss": "https://feeds.npr.org/510289/podcast.xml" } }, "politicalbreakdown": { "id": "politicalbreakdown", "title": "Political Breakdown", "tagline": "Politics from a personal perspective", "info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.", "airtime": "THU 6:30pm-7pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED Political Breakdown", "officialWebsiteLink": "/podcasts/politicalbreakdown", "meta": { "site": "radio", "source": "kqed", "order": 5 }, "link": "/podcasts/politicalbreakdown", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5Nzk2MzI2MTEx", "npr": "https://www.npr.org/podcasts/572155894/political-breakdown", "stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown", "spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN", "rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast" } }, "pri-the-world": { "id": "pri-the-world", "title": "PRI's The World: Latest Edition", "info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.", "airtime": "MON-FRI 2pm-3pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.pri.org/programs/the-world", "meta": { "site": "news", "source": "PRI" }, "link": "/radio/program/pri-the-world", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2", "tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/", "rss": "http://feeds.feedburner.com/pri/theworld" } }, "radiolab": { "id": "radiolab", "title": "Radiolab", "info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.", "airtime": "SUN 12am-1am, SAT 2pm-3pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png", "officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/", "meta": { "site": "science", "source": "WNYC" }, "link": "/radio/program/radiolab", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2", "tuneIn": "https://tunein.com/radio/RadioLab-p68032/", "rss": "https://feeds.wnyc.org/radiolab" } }, "reveal": { "id": "reveal", "title": "Reveal", "info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.", "airtime": "SAT 4pm-5pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png", "officialWebsiteLink": "https://www.revealnews.org/episodes/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/reveal", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/reveal/id886009669", "tuneIn": "https://tunein.com/radio/Reveal-p679597/", "rss": "http://feeds.revealradio.org/revealpodcast" } }, "says-you": { "id": "says-you", "title": "Says You!", "info": "Public radio's game show of bluff and bluster, words and whimsy. The warmest, wittiest cocktail party - it's spirited and civil, brainy and boisterous, peppered with musical interludes. Fast paced and playful, it's the most fun you can have with language without getting your mouth washed out with soap. Our motto: It's not important to know the answers, it's important to like the answers!", "airtime": "SUN 4pm-5pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Says-You-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "http://www.saysyouradio.com/", "meta": { "site": "comedy", "source": "Pipit and Finch" }, "link": "/radio/program/says-you", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/says-you!/id1050199826", "tuneIn": "https://tunein.com/radio/Says-You-p480/", "rss": "https://saysyou.libsyn.com/rss" } }, "science-friday": { "id": "science-friday", "title": "Science Friday", "info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.", "airtime": "FRI 11am-1pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/science-friday", "subscribe": { "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/Science-Friday-p394/", "rss": "http://feeds.wnyc.org/science-friday" } }, "selected-shorts": { "id": "selected-shorts", "title": "Selected Shorts", "info": "Spellbinding short stories by established and emerging writers take on a new life when they are performed by stars of the stage and screen.", "airtime": "SAT 8pm-9pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Selected-Shorts-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.pri.org/programs/selected-shorts", "meta": { "site": "arts", "source": "pri" }, "link": "/radio/program/selected-shorts", "subscribe": { "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=253191824&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/Selected-Shorts-p31792/", "rss": "https://feeds.megaphone.fm/selectedshorts" } }, "snap-judgment": { "id": "snap-judgment", "title": "Snap Judgment", "tagline": "Real stories with killer beats", "info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.", "airtime": "SAT 1pm-2pm, 9pm-10pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg", "officialWebsiteLink": "https://snapjudgment.org", "meta": { "site": "arts", "source": "kqed", "order": 4 }, "link": "https://snapjudgment.org", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561", "npr": "https://www.npr.org/podcasts/449018144/snap-judgment", "stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset", "spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v", "rss": "https://snap.feed.snapjudgment.org/" } }, "soldout": { "id": "soldout", "title": "SOLD OUT: Rethinking Housing in America", "tagline": "A new future for housing", "info": "Sold Out: Rethinking Housing in America", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED Sold Out: Rethinking Housing in America", "officialWebsiteLink": "/podcasts/soldout", "meta": { "site": "news", "source": "kqed", "order": 13 }, "link": "/podcasts/soldout", "subscribe": { "npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing", "apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937", "rss": "https://feeds.megaphone.fm/soldout", "spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X", "stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america", "tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vc29sZG91dA" } }, "spooked": { "id": "spooked", "title": "Spooked", "tagline": "True-life supernatural stories", "info": "", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg", "imageAlt": "", "officialWebsiteLink": "https://spookedpodcast.org/", "meta": { "site": "news", "source": "kqed", "order": 7 }, "link": "https://spookedpodcast.org/", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017", "npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked", "spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT", "rss": "https://feeds.simplecast.com/TBotaapn" } }, "ted-radio-hour": { "id": "ted-radio-hour", "title": "TED Radio Hour", "info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.", "airtime": "SUN 3pm-4pm, SAT 10pm-11pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg", "officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/ted-radio-hour", "subscribe": { "npr": "https://rpb3r.app.goo.gl/8vsS", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/", "rss": "https://feeds.npr.org/510298/podcast.xml" } }, "tech-nation": { "id": "tech-nation", "title": "Tech Nation Radio Podcast", "info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.", "airtime": "FRI 10pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "http://technation.podomatic.com/", "meta": { "site": "science", "source": "Tech Nation Media" }, "link": "/radio/program/tech-nation", "subscribe": { "rss": "https://technation.podomatic.com/rss2.xml" } }, "thebay": { "id": "thebay", "title": "The Bay", "tagline": "Local news to keep you rooted", "info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED The Bay", "officialWebsiteLink": "/podcasts/thebay", "meta": { "site": "radio", "source": "kqed", "order": 2 }, "link": "/podcasts/thebay", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM4MjU5Nzg2MzI3", "npr": "https://www.npr.org/podcasts/586725995/the-bay", "stitcher": "https://www.stitcher.com/podcast/kqed/the-bay", "spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ", "rss": "https://feeds.megaphone.fm/KQINC8259786327" } }, "californiareport": { "id": "californiareport", "title": "The California Report", "tagline": "California, day by day", "info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED The California Report", "officialWebsiteLink": "/californiareport", "meta": { "site": "news", "source": "kqed", "order": 8 }, "link": "/californiareport", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1MDAyODE4NTgz", "npr": "https://www.npr.org/podcasts/432285393/the-california-report", "stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838", "rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast" } }, "californiareportmagazine": { "id": "californiareportmagazine", "title": "The California Report Magazine", "tagline": "Your state, your stories", "info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.", "airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg", "officialWebsiteLink": "/californiareportmagazine", "meta": { "site": "news", "source": "kqed", "order": 10 }, "link": "/californiareportmagazine", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz", "npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine", "stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine", "rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast" } }, "closealltabs": { "id": "closealltabs", "title": "Close All Tabs", "tagline": "Your irreverent guide to the trends redefining our world", "info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg", "imageAlt": "\"KQED Close All Tabs", "officialWebsiteLink": "/podcasts/closealltabs", "meta": { "site": "news", "source": "kqed", "order": 1 }, "link": "/podcasts/closealltabs", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465", "rss": "https://feeds.megaphone.fm/KQINC6993880386", "amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs", "spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c" } }, "thelatest": { "id": "thelatest", "title": "The Latest", "tagline": "Trusted local news in real time", "info": "", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/09/The-Latest-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED The Latest", "officialWebsiteLink": "/thelatest", "meta": { "site": "news", "source": "kqed", "order": 6 }, "link": "/thelatest", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799", "npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d", "spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba", "rss": "https://feeds.megaphone.fm/KQINC9137121918" } }, "theleap": { "id": "theleap", "title": "The Leap", "tagline": "What if you closed your eyes, and jumped?", "info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg", "imageAlt": "KQED The Leap", "officialWebsiteLink": "/podcasts/theleap", "meta": { "site": "news", "source": "kqed", "order": 16 }, "link": "/podcasts/theleap", "subscribe": { "apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171", "google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM0NTcwODQ2MjY2", "npr": "https://www.npr.org/podcasts/447248267/the-leap", "stitcher": "https://www.stitcher.com/podcast/kqed/the-leap", "spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U", "rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast" } }, "masters-of-scale": { "id": "masters-of-scale", "title": "Masters of Scale", "info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.", "airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://mastersofscale.com/", "meta": { "site": "radio", "source": "WaitWhat" }, "link": "/radio/program/masters-of-scale", "subscribe": { "apple": "http://mastersofscale.app.link/", "rss": "https://rss.art19.com/masters-of-scale" } }, "the-moth-radio-hour": { "id": "the-moth-radio-hour", "title": "The Moth Radio Hour", "info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.", "airtime": "SAT 8pm-9pm and SUN 11am-12pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg", "officialWebsiteLink": "https://themoth.org/", "meta": { "site": "arts", "source": "prx" }, "link": "/radio/program/the-moth-radio-hour", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2", "tuneIn": "https://tunein.com/radio/The-Moth-p273888/", "rss": "http://feeds.themoth.org/themothpodcast" } }, "the-new-yorker-radio-hour": { "id": "the-new-yorker-radio-hour", "title": "The New Yorker Radio Hour", "info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.", "airtime": "SAT 10am-11am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour", "meta": { "site": "arts", "source": "WNYC" }, "link": "/radio/program/the-new-yorker-radio-hour", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/id1050430296", "tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/", "rss": "https://feeds.feedburner.com/newyorkerradiohour" } }, "the-takeaway": { "id": "the-takeaway", "title": "The Takeaway", "info": "The Takeaway is produced in partnership with its national audience. It delivers perspective and analysis to help us better understand the day’s news. Be a part of the American conversation on-air and online.", "airtime": "MON-THU 12pm-1pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Takeaway-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.wnycstudios.org/shows/takeaway", "meta": { "site": "news", "source": "WNYC" }, "link": "/radio/program/the-takeaway", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/the-takeaway/id363143310?mt=2", "tuneIn": "http://tunein.com/radio/The-Takeaway-p150731/", "rss": "https://feeds.feedburner.com/takeawaypodcast" } }, "this-american-life": { "id": "this-american-life", "title": "This American Life", "info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.", "airtime": "SAT 12pm-1pm, 7pm-8pm", "imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png", "officialWebsiteLink": "https://www.thisamericanlife.org/", "meta": { "site": "news", "source": "wbez" }, "link": "/radio/program/this-american-life", "subscribe": { "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory", "rss": "https://www.thisamericanlife.org/podcast/rss.xml" } }, "truthbetold": { "id": "truthbetold", "title": "Truth Be Told", "tagline": "Advice by and for people of color", "info": "We’re the friend you call after a long day, the one who gets it. 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Don't Tell Me!", "info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.", "airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg", "officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/", "meta": { "site": "news", "source": "npr" }, "link": "/radio/program/wait-wait-dont-tell-me", "subscribe": { "npr": "https://rpb3r.app.goo.gl/Xogv", "apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory", "tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/", "rss": "https://feeds.npr.org/344098539/podcast.xml" } }, "washington-week": { "id": "washington-week", "title": "Washington Week", "info": "For 50 years, Washington Week has been the most intelligent and up to date conversation about the most important news stories of the week. 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Our hosts, Ray Suarez, Teresa Cotsirilos and Philip Yun help you make sense of an uncertain world, one story at a time.", "airtime": "MON 10pm, TUE 1am, SAT 3am", "imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/World-Affairs-Podcast-Tile-360x360-1.jpg", "officialWebsiteLink": "https://www.worldaffairs.org/", "meta": { "site": "news", "source": "World Affairs" }, "link": "/radio/program/world-affairs", "subscribe": { "apple": "https://itunes.apple.com/us/podcast/world-affairs/id101215657?mt=2", "tuneIn": "https://tunein.com/radio/WorldAffairs-p1665/", "rss": "https://worldaffairs.libsyn.com/rss" } }, "on-shifting-ground": { "id": "on-shifting-ground", "title": "On Shifting Ground with Ray Suarez", "info": "Geopolitical turmoil. A warming planet. Authoritarians on the rise. We live in a chaotic world that’s rapidly shifting around us. “On Shifting Ground with Ray Suarez” explores international fault lines and how they impact us all. 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", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 52282, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 46394 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5888 } ] }, "AlamedaMeasureBB": { "id": "AlamedaMeasureBB", "type": "localRace", "location": "Alameda", "raceName": "Measure BB", "raceDescription": "Berkeley. Affordable housing programs. Passes with majority vote. 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", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 51633, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 18070 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 33563 } ] }, "AlamedaMeasureDD": { "id": "AlamedaMeasureDD", "type": "localRace", "location": "Alameda", "raceName": "Measure DD", "raceDescription": "Berkeley. CAFO prohibition. 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Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 52312, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 23873 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 28439 } ] }, "AlamedaMeasureFF": { "id": "AlamedaMeasureFF", "type": "localRace", "location": "Alameda", "raceName": "Measure FF", "raceDescription": "Berkeley. Parcel tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 52489, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 31942 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 20547 } ] }, "AlamedaMeasureGG": { "id": "AlamedaMeasureGG", "type": "localRace", "location": "Alameda", "raceName": "Measure GG", "raceDescription": "Berkeley. Fossil fuel tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 52229, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 16178 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 36051 } ] }, "AlamedaMeasureHH": { "id": "AlamedaMeasureHH", "type": "localRace", "location": "Alameda", "raceName": "Measure HH", "raceDescription": "Berkeley. Indoor air quality. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 51108, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 22205 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 28903 } ] }, "AlamedaMeasureII": { "id": "AlamedaMeasureII", "type": "localRace", "location": "Alameda", "raceName": "Measure II", "raceDescription": "Dublin. Open Space Initiative. Passes with 50% vote. ", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 25701, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 13649 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 12052 } ] }, "AlamedaMeasureJJ": { "id": "AlamedaMeasureJJ", "type": "localRace", "location": "Alameda", "raceName": "Measure JJ", "raceDescription": "Dublin. Government accountability. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 25445, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 19350 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6095 } ] }, "AlamedaMeasureK1": { "id": "AlamedaMeasureK1", "type": "localRace", "location": "Alameda", "raceName": "Measure K1", "raceDescription": "Hayward. Sales tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 46707, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 38826 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 7881 } ] }, "AlamedaMeasureLL": { "id": "AlamedaMeasureLL", "type": "localRace", "location": "Alameda", "raceName": "Measure LL", "raceDescription": "Newark. Transient occupancy tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 15814, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 12721 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 3093 } ] }, "AlamedaMeasureMM": { "id": "AlamedaMeasureMM", "type": "localRace", "location": "Alameda", "raceName": "Measure MM", "raceDescription": "Oakland. Wildfire protection zone. Passes with 2/3 vote. ", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 35275, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 25125 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 10150 } ] }, "AlamedaMeasureNN": { "id": "AlamedaMeasureNN", "type": "localRace", "location": "Alameda", "raceName": "Measure NN", "raceDescription": "Oakland. Parking tax. Passes with 2/3 vote. ", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 159573, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 112971 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 46602 } ] }, "AlamedaMeasureOO": { "id": "AlamedaMeasureOO", "type": "localRace", "location": "Alameda", "raceName": "Measure OO", "raceDescription": "Oakland. Public ethics comission. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 150503, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 110317 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 40186 } ] }, "AlamedaMeasurePP": { "id": "AlamedaMeasurePP", "type": "localRace", "location": "Alameda", "raceName": "Measure PP", "raceDescription": "Pleasanton. Sales tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 34880, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 15983 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 18897 } ] }, "AlamedaMeasureQQ": { "id": "AlamedaMeasureQQ", "type": "localRace", "location": "Alameda", "raceName": "Measure QQ", "raceDescription": "Union City. Gross receipts tax. Passes with majority vote.", "raceReadTheStory": "", "raceType": "yesNo", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 24809, "candidates": [ { "candidateName": "Yes", "candidateIncumbent": false, "candidateParty": "", "voteCount": 20249 }, { "candidateName": "No", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4560 } ] }, "AlamedaAlbanyCityCouncil": { "id": "AlamedaAlbanyCityCouncil", "type": "localRace", "location": "Alameda", "raceName": "Albany City Council", "raceDescription": "Top three candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top3", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 7969, "candidates": [ { "candidateName": "Jennifer Hansen-Romero", "candidateIncumbent": true, "candidateParty": "", "voteCount": 2072 }, { "candidateName": "Peggy (Margaret) McQuaid", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2150 }, { "candidateName": "Jeremiah Garrett-Pinguelo", "candidateIncumbent": false, "candidateParty": "", "voteCount": 393 }, { "candidateName": "Aaron Tiedemann", "candidateIncumbent": true, "candidateParty": "", "voteCount": 1490 }, { "candidateName": "Preston Jordan", "candidateIncumbent": true, "candidateParty": "", "voteCount": 1864 } ] }, "AlamedaAlbanyCityCouncilFinalRound": { "id": "AlamedaAlbanyCityCouncilFinalRound", "type": "localRace", "location": "Alameda", "raceName": "Albany City Council Final Round", "raceDescription": "Top three candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top3", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 7865.9493, "candidates": [ { "candidateName": "Jennifer Hansen-Romero", "candidateIncumbent": true, "candidateParty": "", "voteCount": 2002 }, { "candidateName": "Peggy (Margaret) McQuaid", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2002 }, { "candidateName": "Jeremiah Garrett-Pinguelo (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Aaron Tiedemann", "candidateIncumbent": true, "candidateParty": "", "voteCount": 1823.9955 }, { "candidateName": "Preston Jordan ", "candidateIncumbent": true, "candidateParty": "", "voteCount": 2037.9538 } ] }, "AlamedaAlbanyBoardofEducation": { "id": "AlamedaAlbanyBoardofEducation", "type": "localRace", "location": "Alameda", "raceName": "Albany Board of Education", "raceDescription": "Top two candidates win seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top2", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 7096, "candidates": [ { "candidateName": "Jolene Gazmen", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1633 }, { "candidateName": "Dayna Inkeles", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1972 }, { "candidateName": "Brian L. Doss", "candidateIncumbent": false, "candidateParty": "", "voteCount": 718 }, { "candidateName": "Veronica Davidson", "candidateIncumbent": true, "candidateParty": "", "voteCount": 2773 } ] }, "AlamedaAlbanyBoardofEducationFinalRound": { "id": "AlamedaAlbanyBoardofEducationFinalRound", "type": "localRace", "location": "Alameda", "raceName": "Albany Board of Education Final Round", "raceDescription": "Top two candidates win seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top2", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 6949.5470000000005, "candidates": [ { "candidateName": "Jolene Gazmen", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1997.5386 }, { "candidateName": "Dayna Inkeles", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2569.0084 }, { "candidateName": "Brian L. Doss (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Veronica Davidson", "candidateIncumbent": true, "candidateParty": "", "voteCount": 2383 } ] }, "AlamedaBerkeleyMayor": { "id": "AlamedaBerkeleyMayor", "type": "localRace", "location": "Alameda", "raceName": "Berkeley Mayor", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 52493, "candidates": [ { "candidateName": "Adena Ishii", "candidateIncumbent": false, "candidateParty": "", "voteCount": 19978 }, { "candidateName": "Sophie Hahn", "candidateIncumbent": false, "candidateParty": "", "voteCount": 19633 }, { "candidateName": "Kate Harrison", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11853 }, { "candidateName": "Naomi D. Pete", "candidateIncumbent": false, "candidateParty": "", "voteCount": 501 }, { "candidateName": "Logan Bowie", "candidateIncumbent": false, "candidateParty": "", "voteCount": 528 } ] }, "AlamedaBerkeleyMayorFinalRound": { "id": "AlamedaBerkeleyMayorFinalRound", "type": "localRace", "location": "Alameda", "raceName": "Berkeley Mayor Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 49265, "candidates": [ { "candidateName": "Adena Ishii", "candidateIncumbent": false, "candidateParty": "", "voteCount": 25156 }, { "candidateName": "Sophie Hahn", "candidateIncumbent": false, "candidateParty": "", "voteCount": 24109 }, { "candidateName": "Kate Harrison (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Naomi D. Pete (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Logan Bowie (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "AlamedaBerkeleyCityCouncilDistrict2": { "id": "AlamedaBerkeleyCityCouncilDistrict2", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 2", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 6873, "candidates": [ { "candidateName": "Terry Taplin", "candidateIncumbent": true, "candidateParty": "", "voteCount": 4787 }, { "candidateName": "Jenny Guarino", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2086 } ] }, "AlamedaBerkeleyCityCouncilDistrict3": { "id": "AlamedaBerkeleyCityCouncilDistrict3", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 3", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 6344, "candidates": [ { "candidateName": "Deborah Matthews", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1526 }, { "candidateName": "John “Chip” Moore", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1459 }, { "candidateName": "Ben Bartlett", "candidateIncumbent": true, "candidateParty": "", "voteCount": 3359 } ] }, "AlamedaBerkeleyCityCouncilDistrict3FinalRound": { "id": "AlamedaBerkeleyCityCouncilDistrict3FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 3 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 6096, "candidates": [ { "candidateName": "Deborah Matthews", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1833 }, { "candidateName": "John “Chip” Moore (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Ben Bartlett", "candidateIncumbent": true, "candidateParty": "", "voteCount": 4263 } ] }, "AlamedaBerkeleyCityCouncilDistrict5": { "id": "AlamedaBerkeleyCityCouncilDistrict5", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 5", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 8585, "candidates": [ { "candidateName": "Nilang Gor", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1063 }, { "candidateName": "Todd Andrew", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1721 }, { "candidateName": "Shoshana O’Keefe", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5801 } ] }, "AlamedaBerkeleyCityCouncilDistrict5FinalRound": { "id": "AlamedaBerkeleyCityCouncilDistrict5FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 5 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 8262, "candidates": [ { "candidateName": "Nilang Gor (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Todd Andrew", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1995 }, { "candidateName": "Shoshana O’Keefe", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6267 } ] }, "AlamedaBerkeleyCityCouncilDistrict6": { "id": "AlamedaBerkeleyCityCouncilDistrict6", "type": "localRace", "location": "Alameda", "raceName": "Berkeley City Council, District 6", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 7332, "candidates": [ { "candidateName": "Brent Blackaby", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4405 }, { "candidateName": "Andy Katz", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2927 } ] }, "AlamedaOaklandCityCouncilAtLarge": { "id": "AlamedaOaklandCityCouncilAtLarge", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, At Large", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 143599, "candidates": [ { "candidateName": "Cristina “Tina” Tostado", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5406 }, { "candidateName": "Charlene Wang", "candidateIncumbent": false, "candidateParty": "", "voteCount": 30485 }, { "candidateName": "Mindy Ruth Pechenuk", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4835 }, { "candidateName": "Rowena Brown", "candidateIncumbent": false, "candidateParty": "", "voteCount": 41871 }, { "candidateName": "Nancy Sidebotham", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2254 }, { "candidateName": "LeRonne L. Armstrong", "candidateIncumbent": false, "candidateParty": "", "voteCount": 39258 }, { "candidateName": "Fabian Robinson", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2794 }, { "candidateName": "Shawn Danino", "candidateIncumbent": false, "candidateParty": "", "voteCount": 9695 }, { "candidateName": "Kanitha Matoury", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5629 }, { "candidateName": "Selika Thomas", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1372 } ] }, "AlamedaOaklandCityCouncilAtLargeFinalRound": { "id": "AlamedaOaklandCityCouncilAtLargeFinalRound", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, At Large Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 127094, "candidates": [ { "candidateName": "Cristina “Tina” Tostado (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Charlene Wang (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Mindy Ruth Pechenuk (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Rowena Brown", "candidateIncumbent": false, "candidateParty": "", "voteCount": 72315 }, { "candidateName": "Nancy Sidebotham (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "LeRonne L. Armstrong", "candidateIncumbent": false, "candidateParty": "", "voteCount": 54779 }, { "candidateName": "Fabian Robinson (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Shawn Danino (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Kanitha Matoury (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Selika Thomas (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "AlamedaOaklandCityCouncilDistrict1": { "id": "AlamedaOaklandCityCouncilDistrict1", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 1 ", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 29613, "candidates": [ { "candidateName": "Edward C. Frank", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2581 }, { "candidateName": "Zac Unger", "candidateIncumbent": false, "candidateParty": "", "voteCount": 22641 }, { "candidateName": "Len Raphael", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4391 } ] }, "AlamedaOaklandCityCouncilDistrict1FinalRound": { "id": "AlamedaOaklandCityCouncilDistrict1FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 1 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 29252, "candidates": [ { "candidateName": "Edward C. Frank (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Zac Unger", "candidateIncumbent": false, "candidateParty": "", "voteCount": 24350 }, { "candidateName": "Len Raphael", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4902 } ] }, "AlamedaOaklandCityCouncilDistrict3": { "id": "AlamedaOaklandCityCouncilDistrict3", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 3 ", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 20561, "candidates": [ { "candidateName": "Baba Afolabi", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1600 }, { "candidateName": "Carroll Fife", "candidateIncumbent": true, "candidateParty": "", "voteCount": 9871 }, { "candidateName": "Michelle D. Hailey", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1458 }, { "candidateName": "Warren Mitchell Logan", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6222 }, { "candidateName": "Shan M. Hirsch", "candidateIncumbent": false, "candidateParty": "", "voteCount": 609 }, { "candidateName": "Meron Semedar", "candidateIncumbent": false, "candidateParty": "", "voteCount": 801 } ] }, "AlamedaOaklandCityCouncilDistrict3FinalRound": { "id": "AlamedaOaklandCityCouncilDistrict3FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 3 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 19506, "candidates": [ { "candidateName": "Baba Afolabi (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Carroll Fife", "candidateIncumbent": true, "candidateParty": "", "voteCount": 11437 }, { "candidateName": "Michelle D. Hailey (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Warren Mitchell Logan", "candidateIncumbent": false, "candidateParty": "", "voteCount": 8069 }, { "candidateName": "Shan M. Hirsch (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Meron Semedar (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "AlamedaOaklandCityCouncilDistrict5": { "id": "AlamedaOaklandCityCouncilDistrict5", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 5", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 12299, "candidates": [ { "candidateName": "Noel Gallo", "candidateIncumbent": true, "candidateParty": "", "voteCount": 6482 }, { "candidateName": "Dominic Prado", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1930 }, { "candidateName": "Erin Armstrong", "candidateIncumbent": false, "candidateParty": "", "voteCount": 3887 } ] }, "AlamedaOaklandCityCouncilDistrict5FinalRound": { "id": "AlamedaOaklandCityCouncilDistrict5FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 5 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 12059, "candidates": [ { "candidateName": "Noel Gallo", "candidateIncumbent": true, "candidateParty": "", "voteCount": 7120 }, { "candidateName": "Dominic Prado (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Erin Armstrong", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4939 } ] }, "AlamedaOaklandCityCouncilDistrict7": { "id": "AlamedaOaklandCityCouncilDistrict7", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 7", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 13089, "candidates": [ { "candidateName": "Merika Goolsby", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2063 }, { "candidateName": "Ken Houston", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4428 }, { "candidateName": "Iris Merriouns", "candidateIncumbent": false, "candidateParty": "", "voteCount": 4132 }, { "candidateName": "Marcie Hodge", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2466 } ] }, "AlamedaOaklandCityCouncilDistrict7FinalRound": { "id": "AlamedaOaklandCityCouncilDistrict7FinalRound", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Council, District 7 Final Round", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 12106, "candidates": [ { "candidateName": "Merika Goolsby (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Ken Houston", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6303 }, { "candidateName": "Iris Merriouns", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5803 }, { "candidateName": "Marcie Hodge (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "AlamedaOaklandCityAttorney": { "id": "AlamedaOaklandCityAttorney", "type": "localRace", "location": "Alameda", "raceName": "Oakland City Attorney", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 137594, "candidates": [ { "candidateName": "Brenda Harbin-Forte", "candidateIncumbent": false, "candidateParty": "", "voteCount": 56752 }, { "candidateName": "Ryan Richardson", "candidateIncumbent": false, "candidateParty": "", "voteCount": 80842 } ] }, "AlamedaOaklandSchoolDirectorDistrict1": { "id": "AlamedaOaklandSchoolDirectorDistrict1", "type": "localRace", "location": "Alameda", "raceName": "Oakland School Director, District 1 ", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "9:01 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 28794, "candidates": [ { "candidateName": "Rachel Latta", "candidateIncumbent": false, "candidateParty": "", "voteCount": 22409 }, { "candidateName": "Benjamin Salop", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6385 } ] }, "AlamedaOaklandSchoolDirectorDistrict3": { "id": "AlamedaOaklandSchoolDirectorDistrict3", "type": "localRace", "location": "Alameda", "raceName": "Oakland School 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This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 331477, "candidates": [ { "candidateName": "London Breed", "candidateIncumbent": false, "candidateParty": "", "voteCount": 149113 }, { "candidateName": "Mark Farrell (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Henry Flynn (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Keith Freedman (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Dylan Hirsch-Shell (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Daniel Lurie", "candidateIncumbent": false, "candidateParty": "", "voteCount": 182364 }, { "candidateName": "Nelson Mei (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Aaron Peskin (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Paul Robertson (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Ahsha Safai (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Shahram Shariati (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Jon Soderstrom (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Ellen Zhou (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "SFBoardofSupervisorsDistrict1": { "id": "SFBoardofSupervisorsDistrict1", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 1 Round One", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 35478, "candidates": [ { "candidateName": "Sherman D'Silva", "candidateIncumbent": false, "candidateParty": "", "voteCount": 899 }, { "candidateName": "Marjan Philhour", "candidateIncumbent": false, "candidateParty": "", "voteCount": 14755 }, { "candidateName": "Connie Chan", "candidateIncumbent": true, "candidateParty": "", "voteCount": 16670 }, { "candidateName": "Jeremiah Boehner", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1344 }, { "candidateName": "Jen Nossokoff", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1810 } ] }, "SFBoardofSupervisorsDistrict1FinalRound": { "id": "SFBoardofSupervisorsDistrict1FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 1 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 34299, "candidates": [ { "candidateName": "Sherman D'Silva (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Marjan Philhour", "candidateIncumbent": false, "candidateParty": "", "voteCount": 16499 }, { "candidateName": "Connie Chan", "candidateIncumbent": true, "candidateParty": "", "voteCount": 17800 }, { "candidateName": "Jeremiah Boehner (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Jen Nossokoff (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "SFBoardofSupervisorsDistrict3": { "id": "SFBoardofSupervisorsDistrict3", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 3 Round One", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 28758, "candidates": [ { "candidateName": "Sharon Lai", "candidateIncumbent": false, "candidateParty": "", "voteCount": 8489 }, { "candidateName": "Moe Jamil", "candidateIncumbent": false, "candidateParty": "", "voteCount": 3753 }, { "candidateName": "Wendy Ha Chau", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1565 }, { "candidateName": "Eduard Navarro", "candidateIncumbent": false, "candidateParty": "", "voteCount": 879 }, { "candidateName": "Danny Sauter", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11272 }, { "candidateName": "Matthew Susk", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2800 } ] }, "SFBoardofSupervisorsDistrict3FinalRound": { "id": "SFBoardofSupervisorsDistrict3FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 3 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 25568, "candidates": [ { "candidateName": "Sharon Lai", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11512 }, { "candidateName": "Moe Jamil (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Wendy Ha Chau (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Eduard Navarro (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Danny Sauter", "candidateIncumbent": false, "candidateParty": "", "voteCount": 14056 }, { "candidateName": "Matthew Susk (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "SFBoardofSupervisorsDistrict5": { "id": "SFBoardofSupervisorsDistrict5", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 5", "raceDescription": "Top candidate wins seat. This result reflects redistributed votes. The results of the instant runoff will change as more first-choice votes are counted.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 29698, "candidates": [ { "candidateName": "Autumn Hope Looijen", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2606 }, { "candidateName": "Bilal Mahmood", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11840 }, { "candidateName": "Scotty Jacobs", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2796 }, { "candidateName": "Allen Jones", "candidateIncumbent": false, "candidateParty": "", "voteCount": 444 }, { "candidateName": "Dean Preston", "candidateIncumbent": true, "candidateParty": "", "voteCount": 12012 } ] }, "SFBoardofSupervisorsDistrict5FinalRound": { "id": "SFBoardofSupervisorsDistrict5FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 5 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 27818, "candidates": [ { "candidateName": "Autumn Hope Looijen (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Bilal Mahmood", "candidateIncumbent": false, "candidateParty": "", "voteCount": 14741 }, { "candidateName": "Scotty Jacobs (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Allen Jones (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Dean Preston", "candidateIncumbent": true, "candidateParty": "", "voteCount": 13077 } ] }, "SFBoardofSupervisorsDistrict7": { "id": "SFBoardofSupervisorsDistrict7", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 7 Round One", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 37318, "candidates": [ { "candidateName": "Myrna Melgar", "candidateIncumbent": true, "candidateParty": "", "voteCount": 17532 }, { "candidateName": "Stephen Martin-Pinto", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5135 }, { "candidateName": "Edward S. Yee", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1244 }, { "candidateName": "Matt Boschetto", "candidateIncumbent": false, "candidateParty": "", "voteCount": 13407 } ] }, "SFBoardofSupervisorsDistrict7FinalRound": { "id": "SFBoardofSupervisorsDistrict7FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 7 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 35412, "candidates": [ { "candidateName": "Myrna Melgar", "candidateIncumbent": true, "candidateParty": "", "voteCount": 18916 }, { "candidateName": "Stephen Martin-Pinto (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Edward S. Yee (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Matt Boschetto", "candidateIncumbent": false, "candidateParty": "", "voteCount": 16496 } ] }, "SFBoardofSupervisorsDistrict9": { "id": "SFBoardofSupervisorsDistrict9", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 9 Round One", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 32731, "candidates": [ { "candidateName": "Jackie Fielder", "candidateIncumbent": false, "candidateParty": "", "voteCount": 13844 }, { "candidateName": "Stephen Jon Torres", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1140 }, { "candidateName": "Roberto Hernandez", "candidateIncumbent": false, "candidateParty": "", "voteCount": 6606 }, { "candidateName": "Jaime Gutierrez", "candidateIncumbent": false, "candidateParty": "", "voteCount": 931 }, { "candidateName": "Trevor Chandler", "candidateIncumbent": false, "candidateParty": "", "voteCount": 9042 }, { "candidateName": "Julian Bermudez", "candidateIncumbent": false, "candidateParty": "", "voteCount": 600 }, { "candidateName": "H. Brown", "candidateIncumbent": false, "candidateParty": "", "voteCount": 568 } ] }, "SFBoardofSupervisorsDistrict9FinalRound": { "id": "SFBoardofSupervisorsDistrict9FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 9 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 29409, "candidates": [ { "candidateName": "Jackie Fielder", "candidateIncumbent": false, "candidateParty": "", "voteCount": 17546 }, { "candidateName": "Stephen Jon Torres (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Roberto Hernandez (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Jaime Gutierrez (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Trevor Chandler", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11863 }, { "candidateName": "Julian Bermudez (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "H. Brown (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 } ] }, "SFBoardofSupervisorsDistrict11": { "id": "SFBoardofSupervisorsDistrict11", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 11 First Round", "raceDescription": "Top candidate wins seat. This result only reflects voters’ first-choice candidate. If votes are redistributed in an instant runoff, they are not reflected in this result.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 27928, "candidates": [ { "candidateName": "Oscar Flores", "candidateIncumbent": false, "candidateParty": "", "voteCount": 2896 }, { "candidateName": "Michael Lai", "candidateIncumbent": false, "candidateParty": "", "voteCount": 8675 }, { "candidateName": "Roger Marenco", "candidateIncumbent": false, "candidateParty": "", "voteCount": 604 }, { "candidateName": "Jose Morales", "candidateIncumbent": false, "candidateParty": "", "voteCount": 629 }, { "candidateName": "Ernest “EJ” Jones", "candidateIncumbent": false, "candidateParty": "", "voteCount": 5441 }, { "candidateName": "Adlah Chisti", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1434 }, { "candidateName": "Chyanne Chen", "candidateIncumbent": false, "candidateParty": "", "voteCount": 8249 } ] }, "SFBoardofSupervisorsDistrict11FinalRound": { "id": "SFBoardofSupervisorsDistrict11FinalRound", "type": "localRace", "location": "San Francisco", "raceName": "Board of Supervisors, District 11 Final Round", "raceDescription": "Top candidate wins seat. This is the latest ranked choice data provided by the Department of Elections office.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 23804, "candidates": [ { "candidateName": "Oscar Flores (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Michael Lai", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11803 }, { "candidateName": "Roger Marenco (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Jose Morales (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Ernest “EJ” Jones (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Adlah Chisti (eliminated)", "candidateIncumbent": false, "candidateParty": "", "voteCount": 0 }, { "candidateName": "Chyanne Chen", "candidateIncumbent": false, "candidateParty": "", "voteCount": 12001 } ] }, "SFCityAttorney": { "id": "SFCityAttorney", "type": "localRace", "location": "San Francisco", "raceName": "City Attorney ", "raceDescription": "Top candidate wins seat. ", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 329174, "candidates": [ { "candidateName": "David Chiu", "candidateIncumbent": true, "candidateParty": "", "voteCount": 272857 }, { "candidateName": "Richard T. Woon", "candidateIncumbent": false, "candidateParty": "", "voteCount": 56317 } ] }, "SFDistrictAttorney": { "id": "SFDistrictAttorney", "type": "localRace", "location": "San Francisco", "raceName": "District Attorney", "raceDescription": "Top candidate wins seat. ", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 347374, "candidates": [ { "candidateName": "Brooke Jenkins ", "candidateIncumbent": true, "candidateParty": "", "voteCount": 228999 }, { "candidateName": "Ryan Khojasteh", "candidateIncumbent": false, "candidateParty": "", "voteCount": 118375 } ] }, "SFSheriff": { "id": "SFSheriff", "type": "localRace", "location": "San Francisco", "raceName": "Sheriff ", "raceDescription": "Top candidate wins seat. ", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 314864, "candidates": [ { "candidateName": "Michael Juan", "candidateIncumbent": false, "candidateParty": "", "voteCount": 63768 }, { "candidateName": "Paul Miyamoto", "candidateIncumbent": true, "candidateParty": "", "voteCount": 251096 } ] }, "SFTreasurer": { "id": "SFTreasurer", "type": "localRace", "location": "San Francisco", "raceName": "Treasurer ", "raceDescription": "Top candidate wins seat. ", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:55 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 300411, "candidates": [ { "candidateName": "José Cisneros", "candidateIncumbent": true, "candidateParty": "", "voteCount": 300411 } ] }, "SMCountyBoardofEducationTrusteeArea4": { "id": "SMCountyBoardofEducationTrusteeArea4", "type": "localRace", "location": "San Mateo", "raceName": "County Board of Education, Trustee Area 4", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 36397, "candidates": [ { "candidateName": "Priya Hays", "candidateIncumbent": false, "candidateParty": "", "voteCount": 10568 }, { "candidateName": "Chelsea Bonini", "candidateIncumbent": true, "candidateParty": "", "voteCount": 25829 } ] }, "SMCountyBoardofEducationTrusteeArea5": { "id": "SMCountyBoardofEducationTrusteeArea5", "type": "localRace", "location": "San Mateo", "raceName": "County Board of Education, Trustee Area 5", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 41938, "candidates": [ { "candidateName": "Maurice Goodman", "candidateIncumbent": false, "candidateParty": "", "voteCount": 14615 }, { "candidateName": "Mike O’Neill", "candidateIncumbent": false, "candidateParty": "", "voteCount": 27323 } ] }, "SMCountyBoardofEducationTrusteeArea6": { "id": "SMCountyBoardofEducationTrusteeArea6", "type": "localRace", "location": "San Mateo", "raceName": "County Board of Education, Trustee Area 6", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 39921, "candidates": [ { "candidateName": "Patricia Love", "candidateIncumbent": false, "candidateParty": "", "voteCount": 28085 }, { "candidateName": "Ester Adut", "candidateIncumbent": false, "candidateParty": "", "voteCount": 11836 } ] }, "SMSanMateoCountyCommunityCollegeDistrictGoverningBoardTrusteeArea1": { "id": "SMSanMateoCountyCommunityCollegeDistrictGoverningBoardTrusteeArea1", "type": "localRace", "location": "San Mateo", "raceName": "San Mateo County Community College District, Governing Board, Trustee Area 1", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 64091, "candidates": [ { "candidateName": "Keith Holden", "candidateIncumbent": false, "candidateParty": "", "voteCount": 20270 }, { "candidateName": "Lisa A. Petrides", "candidateIncumbent": true, "candidateParty": "", "voteCount": 43821 } ] }, "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaB": { "id": "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaB", "type": "localRace", "location": "San Mateo", "raceName": "Cabrillo Unified School District, Governing Board, Trustee Area B", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 2539, "candidates": [ { "candidateName": "Breanna Lafontaine", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1614 }, { "candidateName": "Glenn Wilson", "candidateIncumbent": false, "candidateParty": "", "voteCount": 925 } ] }, "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaD": { "id": "SMCabrilloUnifiedSchoolDistrictGoverningBoardTrusteeAreaD", "type": "localRace", "location": "San Mateo", "raceName": "Cabrillo Unified School District, Governing Board, Trustee Area D", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 2588, "candidates": [ { "candidateName": "Sophia Layne", "candidateIncumbent": true, "candidateParty": "", "voteCount": 847 }, { "candidateName": "Peter Cerneka", "candidateIncumbent": false, "candidateParty": "", "voteCount": 1741 } ] }, "SMSouthSanFranciscoUnifiedSchoolDistrictGoverningBoardTrusteeAreaA": { "id": "SMSouthSanFranciscoUnifiedSchoolDistrictGoverningBoardTrusteeAreaA", "type": "localRace", "location": "San Mateo", "raceName": "South San Francisco Unified School District, Governing Board, Trustee Area A", "raceDescription": "Top candidate wins seat.", "raceReadTheStory": "", "raceType": "top1", "timeUpdated": "7:16 PM", "dateUpdated": "Dec 3, 2024", "totalVotes": 5144, "candidates": [ { "candidateName": "Patricia “Pat” Murray", "candidateIncumbent": true, "candidateParty": "", "voteCount": 4019 }, { "candidateName": "Samuel M. 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