-It is a good chocolate cookie
that happened to be vegan, so… -That place ruled. ♪♪ -I feel like I’m at a picnic,
you know, growing up. -You wanted to lick the bowl. -I’m sure in place, you could.
-Yes. Sbrocco: Hi, I’m Leslie Sbrocco. Welcome to “Check, Please!
Bay Area,” the show where regular 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. This week, all three guests
have one thing in common — they’re vegetarians. Full-time student
Anita Chordia features her favorite restaurant, where vegetarians
have an abundance of options to choose from
on its omnivore menu. And business analyst Brett Lampe
will bring us to his spot, where Puerto Rican cuisine
offers a wide variety of delectable choices to delight
his vegetarian palate. But first, mental health
consultant Casey Hanley reveals her go-to
vegan delicatessen. They say names can be deceiving,
and that’s true in this case. Welcome to The Butcher’s Son. ♪♪ -Whoa. It’s blowing my mind.
-Yes. Fikaris: So, I went vegan about
seven or eight years ago. So, I wanted a place where I
could find a good deli sandwich, a good steak sandwich,
some fried mozzarella, and I wanted a place
where I could also get these things by the pound. Stobing: So, we have our market. You can come, buy the stuff
there, and go home and make it. Fikaris: My name’s Peter.
Stobing: And I’m Christina. Fikaris:
And we own a vegan restaurant
called The Butcher’s Son in Berkeley, California. Stobing: And he’s my brother. ♪♪ Fikaris:
Response has been great. We’ve been busy since day one. Stobing: Yeah.
We sold out in two hours? Fikaris: Yeah.
Stobing: Our first day. And a lot of
our customer base — they’re meat-eaters,
and they come in ’cause they like the food,
not necessarily because they want to be vegan
or vegetarian. They just tried us out as, like,
“Oh, wow. What an interesting new thing.” And then kept coming back.
Fikaris: They like the food. Stobing: They like the food
and kept coming back. Fikaris: The restaurant business
is very, very risky, especially when
you’re doing something that nobody is really doing. Stobing: Definitely.
I have a lot more gray hairs and wrinkles than
when we first opened. Stobing: I’m only 19. [ Laughing ] Sbrocco:
Alright, before we get started with The Butcher’s Son,
I want to ask you guys — so you’re all vegetarians?
Lampe: Yes. Sbrocco: How long have you been
a vegetarian or a form of vegetarianism? Lampe: So, for me, personally,
it’s been my whole life. I have a very rare genetic
disorder where basically, I can’t metabolize protein
at a normal rate. So what that means for me diet-wise is I
eat primarily vegetarian. Sbrocco: Okay. Hanley: For me,
for about three years. It was after the birth
of my third child, and just for health reasons
and environmental reasons, we slowly over time
made the change, and we’ve never felt better.
Sbrocco: Mm-hmm. Chordia:
My whole family and myself have been vegetarian
for our entire life. It’s religious and I just
don’t know any other way. So sticking to it and it’s
keeping me healthy and fine. Sbrocco: Fantastic. Well, let’s start now
with The Butcher’s Son. What is your go-to dish? Hanley:
I would say my go-to dish is
their steak-and-cheese sandwich. It’s basically like a Philly
cheesesteak sandwich, but they don’t call it that. And so, you don’t have
the gross Cheez Whiz or, like,
the really chewy steak. By the way, when I say “cheese”
or “steak,” obviously,
you know, it’s all vegan. Sbrocco: And they make
their products there. Their cheeses and their — Hanley: They do,
which is pretty amazing. And so, yeah, they thinly slice
the steak and it’s peppery and they have sauteed mushrooms
and onions and peppers, and it’s just amazing — all of those
flavor combinations. It’s very good.
Sbrocco: Very good. What did you have, Anita,
when you went? Chordia: I ordered something
called Rhizocali Kobra, which I think the name
just got me really interested. It had tempeh in it
and had sauerkraut, so I thought all the flavors
would be really jam-packed. We definitely had… Our whole table was a mess because we were just grabbing
each others’s platters, and then there was
napkins everywhere. It’s not a very clean eating… Sbrocco: It’s messy eating.
Chordia: …restaurant I had the meatball sub
because my husband was psyched to see that,
as he’s the meat-eater. The meatball sub, I thought,
was a little lackluster. It didn’t have as much flavor. I was hoping for more, like,
marinara to come through. The bread also didn’t hold up. The bread kind
of got super-soft, and then everything
kind of spilled out. Lampe: You know, the sandwiches
were big, so I could see where
it might get a little messy. They’re a little difficult
to handle. But what my fiancée and I did is
we eat cut our sandwich in half, and then we, like, switched. So, I had the buffalo fried
chicken sandwich, and mine was really delicious. I really liked the spice
juxtaposed with, you know,
the freshness of the lettuce and there’s a little bit
of a creamy, almost like a mayo-y kind
of sauce with it, and I really enjoyed mine. And her’s — it was with
the parm-encrusted tofu, and they had a lovely slaw
that was with it, and that really worked for me. I really enjoyed that.
Sbrocco: The acid against it. Lampe: Yeah. Totally.
Sbrocco: Savory, spicy side. Lampe: And on the side,
I think we had the potato salad, and I really liked
those as well. Sbrocco: What about you?
What else do you get? Hanley: I love the grinders. And so, the cheese
grinder with — it has some jalapeño peppers
on there and sauteed onions. It’s really, really good. And I find the breads actually
hold up really well, and so, I think that’s partly why
they’re so filling is sometimes because you have these really
thick, delicious, crusty bread. And so, I usually have one
sandwich and I’m so, so full. And I love the macaroni salad
because it’s really creamy. I mean, it hits it
on all those levels — like, the salty,
little bacon pieces in there, and there’s almost like
a tangy sweetness to it, too. I just — I feel like I’m at
a picnic, you know, growing up. Chordia: The macaroni salad
and the coleslaw that comes as a side,
I thought, were just amazing. Like, I wanted to have
more bowls full of that than the sandwich, which I think also lends
to the fact that I personally don’t sometimes
understand eating fake meat, so I’m more leaned into
the vegetarian things that were just vegetables. Sbrocco: Well, and because
they’re trying to, you know, evoke memories,
I’m assuming, of people that maybe have had
these things with meat that sometimes you compare. Chordia: Yeah.
Sbrocco: So… Chordia: Totally.
Sbrocco: Is that fair? Hanley: Right.
Chordia: But it was overall great for the side dishes that I never thought
I could enjoy in previous — like you said,
in a picnic setting. Hanley: I think it’s a great
spot for people who maybe want
to start to transition to just eating meat less, and if you are missing some
of those flavors and textures, this really hits the spot.
Sbrocco: Well, and they have a market as well.
Hanley: They do. Sbrocco: So you can get
some takeout things. Hanley:
They have cheeses and tamales
and the feta cheeses that they sell are really good. They label all of
their allergies, so — I feel like today
in the Bay Area, everybody has a dietary
restriction of some sort. And so, you know exactly
what you’re getting. Sbrocco: I eat everything!
[ Laughter ] Hanley: You’re a rare bird now. Sbrocco: And what about dessert?
That cheesecake? Chordia: Yes.
The cheesecake was great. Hanley: Isn’t it amazing? Chordia:
That was a surprising item. I bought it on a whim, didn’t even know
I wanted cheesecake that night. That was the first thing
we finished off. Lampe: So, we went on
a Sunday morning. They had, like, fresh-baked
vegan donuts. So, we got a cream-filled donut. It had, like, a little
chocolate glaze on top. That was really good. And we also got one of their
salted chocolate chip cookies, and that was really good, also. It was like a good
chocolate cookie that happened to be vegan. Yeah, it was great. Sbrocco: Well, this is your
spot, Casey. Wrap it up for us. Hanley: Step outside your normal
restaurant routine and try something fun, urban, and different,
lots of comfort food, and you won’t even
miss the meat. Sbrocco: Alright.
And Anita? Chordia: A great place to try,
not necessarily a sandwich I would crave, lovely outdoor
seating area and easy to get to. Sbrocco: Okay. Brett?
Lampe: Fun, hip, vegan restaurant
that’s big on flavor. Sbrocco:
Alright, if you would like
to try The Butcher’s Son, it’s located on
University Avenue in Berkeley. The telephone number
is 510-984-0818. It’s open for lunch every day
with brunch on the weekends and dinner Monday,
Thursday, and Friday. The average tab per person
without drinks is around $20. ♪♪ ♪♪ ♪♪ Brett’s go-to place to gather
for Puerto Rican food is in Marin County. Known for it’s pollo bistec
and Cubano sandwich, you may be surprised
to find that vegetarians have many delectable choices
at Sol Food. ♪♪ Ford: Sol Food is an authentic
Puerto Rican restaurant with a lot of energy and fun,
and it’s a party. We like to have fun in here. Hey, guys!
Welcome to Sol Food. My name is Tina. I’m the head cheerleader here
at Sol Food in San Rafael. I think that the food
is really special and it has a lot of the flavors that people are familiar
with in Latin cuisine, but there’s just something
different about it. It’s less hot spicy, more
spicy-spicy kind of a thing. We want someone who’s
a vegetarian to come in here and be like, “I could get this
or I could get this,” and they’ll have an awesome,
happy experience. But we also want people
who are big-time meat-eaters to come in here and
eat delicious Puerto Rican food. I think that’s what’s special
about Puerto Rican cuisine. It’s accessible. Everybody can eat it. It’s not fast food,
but it comes out very quickly, and we have a to-go place. So this is a healthy,
quick option for lunch in Marin, and that’s also not
very easy to find. Most places are very sit-down
or fancy. Nah. If you come in in your pajamas,
we’re not gonna judge you. [ Laughs ] Sbrocco: Alright, Brett, this is
kind of a cult-y spot. People love this place. Lampe: So, I was originally
introduced to this restaurant by my fiancée. I’m a Bay Area transplant,
like so many other people here, and she’s lived in Marin
her whole life. Sbrocco: Do you have a dish
that you kind of crave and that you want
every time you go? Lampe: So, we get
the tostones con queso with avocado and tomato. What that is is it’s essentially
like a massed garlic plantain. There’s, like Jack cheese
melted on top. The avocado and tomato are,
like, a brilliant freshness that goes along
with that fried aspect of it. Also, I generally always get
the veggie deluxe sandwich. It’s delicious,
the bread is crispy, crunchy, and the sauteed veggies
on the inside are fresh and there’s wonderful,
like, creamy mayo-y sauce that goes with it. Hanley: So, I do eat fish
once in a while, so I had the salad
with the sauteed prawns, and it was really,
really lovely — a really simple
lemon-garlic dressing. Lampe: They make that dressing
there, as well. Hanley: The dressing is lovely,
and it paired with, like, a little bit of citrus
with the prawns. And I loved that.
Chordia: That place ruled. It did. Sbrocco: Brett’s over here
going, “Whew.” [ Laughter ]
Okay. Chordia: The hot sauce,
I bought two bottles of that the minute I showed up
because it’s so good. Lampe: We have a bottle
in our fridge right now. Chordia: Yeah. But the veggie deluxe sandwich
was amazing. That punch of flavor
that I was just like, “Okay.” I couldn’t even wait for the
next item to come to the table. That was done in seconds. So, really, really amazing. Sbrocco: What did you have
after the sandwich? Chordia: The mofongo. So, speaking of plantains
as well, and it was also with garlic, and then basically doused it
with hot sauce, and that was so good
and crunchy, and that garlic essence
just came through and through. Like, you wanted it
to coat your mouth and you wanted another one. Sbrocco:
Well, and Marisol at Sol,
who’s the chef and owner, is from California —
a Californian native — but of Puerto Rican descent, so this true Puerto Rican
cooking really comes out. Chordia:
We also had the lentil soup. It was such a good, hearty meal. We went there in December,
when it was a little chillier, so it was nice to feel, like,
warm and comforted by the place. There was a line out the door,
but we got in. Sbrocco: There always is a line
out the door. Chordia: I didn’t know that.
Hanley: It was raining cats and dogs when we went,
and I thought, “Oh, we’re gonna be
the only people there,” and there was still
a line out the door. So, it showed me that this is
really a staple in the community. And you come in and you feel
like you’re in Puerto Rico with all the painted doors
on the wall, the music. I loved the ambience. Sbrocco:
What else did you have, Casey? Hanley: Can we talk about
the pink beans? Lampe: Oh, yes.
Chordia: We didn’t get beans. Lampe:
The pink beans are incredible. They’re pink like pinto beans and they’re stewed
in this amazing sauce with little bits of green olive
in there, and the green olive juxtaposed to that bean flavor
is incredible. Sbrocco:
Did you have a chance to wash
that down with anything? Some limeade?
Some Arnaldo Palmero? Lampe:
That’s exactly what I got. It was essentially like
a Puerto Rican Arnold Palmer. Hanley: Right.
Lampe: It was mango iced tea with limeade,
and it was so delicious. Sbrocco: To juxtapose
those spicy flavors. Lampe: Exactly.
It just melded perfectly. Chordia: That mason jar.
Lampe: Oh, yeah. It comes in a mason jar. Chordia: It’s like the size
of your face. Lampe:
Like, a quart-sized mason jar. Chordia: Super-sized.
It was amazing. Sbrocco: What about the
vegetarian platter? Hanley: It was very simple rice
and beans, and they did it perfectly, and I think that just speaks
volumes to the overall quality of the food
if you can do rice and beans. Lampe: id you get one
of the tostones? Did either of you guys
try the tostones? Hanley:
We tried the tostones, yeah. We got the con queso
and then the plain. I loved the garlic oil. Maybe ours was slightly
overdone, a little rubbery,
a little tough, but I have never found
a flaw in fried food, so I was fine with it.
[ Laughter ] Sbrocco: Did your kids enjoy it?
Hanley: They did. They loved it. Yes. Yes. Lampe: It’s very
family-friendly, this place. Hanley: Very.
Tons of families. Absolutely. Sbrocco: And the papas fritas?
Lampe: Papas fritas — A.K.A. French fries.
[ Laughter ] Sbrocco: Back to the fried food.
Lampe: They’re delicious. They’re delicious, I mean,
they’re just perfectly salted, they’re fresh potatoes. And that’s really —
fresh ingredients of Sol Food is where it really stands out
in my opinion. Sbrocco: Did you have a chance
to indulge in some dessert? Lampe: I had the pudin de piña, which is like
pineapple bread pudding. It was in this delicious
mango sauce, and there was just such an amazing bite there
with the bread pudding mixed in with the mango sauce,
it just like — it melted in your mouth.
Hanley: I loved the dessert. We had the pineapple bread
pudding as well. That sauce was amazing, and then
we had the coconut flan. And I like flan. I’m usually lukewarm
toward flan. The flan was wonderful. It was really, really good. And I also liked how, similar
to the previous restaurant, they really pointed out
what’s vegan, what’s vegetarian, and it’s just really helpful
when you’re navigating a menu. Sbrocco:
Well, this is your spot.
Wrap it up for us. Lampe: Fresh ingredients,
family-friendly, a little slice of Puerto Rico
in Marin County. Sbrocco: Alright.
And Casey? Hanley:
For a fun casual atmosphere with really authentic
Puerto Rican food, you have to check this out. Chordia: Addicting flavor,
always buy the hot sauce. That’s the tip. And worth the wait. Sbrocco: If you would like
to try Sol Food, it’s located on Lincoln Avenue
in San Rafael. The telephone number
is 415-451-4765. It’s open every day for
breakfast, lunch, and dinner. Reservations are not accepted. And the average meal per person
without drinks is around $20. ♪♪ Post your favorite food shots
on Instagram with the hashtag “#bayareabites”
and have a chance to see your food pics on the show. ♪♪ ♪♪ Anita’s eatery in the Mission
is a neighborhood restaurant with a seasonal
ingredient-driven menu. Though there are delicious meat
and fish options, this spot highlights northern
California’s fresh produce, offering a wide range
of vegetarian-friendly dishes. Pull up a chair
and dig in at AL’s Place. Woman: Let’s go!
Doors are open! ♪♪ London: I love this little
restaurant. I think it’s a big wonky
and has a lot of character and has a lot of warmth to it. Everything that we are doing
is we’re trying to do it, you know,
at a more high-end level, but we want to serve this
in a dining-room environment that’s very, like,
unstuffy, like, bumping and, you know, loud music
and fast-moving and just kind of like
a big dinner party. Everybody say “Peaches! Staff: Peaches! London: We have really
great produce here. We’re super-fortunate
to not just be in the Bay Area, but get some from certain farms. One our places we’re
the most excited about is Blue Dane Garden. They deliver once a week,
still potted in trays of soil so we can keep it
in grill lights and then pick it out
right before service. [ Indistinct talking ] Cheesy — boom. There’s often a misconception
that we are a vegetarian restaurant. We are not
a vegetarian restaurant. We happen to have great produce
and do vegetables very well. But we also do our dried ribeye
just as well and our roasted crab
just as well and our hanger steak
and our porkbelly, and the list goes on. We are a restaurant
for everybody. We always want to be
completely inclusive, where if you have
four different people and all four of those people have completely different
dietary restrictions, they can all have, like,
a very full meal without any one of those
guests’ sacrifice because I don’t want guests
to have to, like, think about anything. They just come into the dinner
party here and everything is delicious. Woman: So good. Announcer: Now, Anita, this
place — AL’s Place — stands for A-L —
Aaron London. The chef.
Chordia: Yeah. Sbrocco: And he is a superstar.
Chordia: He is. I actually didn’t know that
until after I visited the restaurant
for the first time, and then I realized
he was a chef at Ubuntu. Sbrocco: Ubuntu in Napa?
Chordia: Yeah. Sbrocco: It’s Michelin-starred.
Chordia: Right. And since then, I’ve gone there
a few times for special occasions,
even treated friends for a gift
for dining out there. Sbrocco: I’m your new friend. Chordia:
Alright, come on through. Please, let’s do it. Sbrocco: And is there a dish
that you go specifically for? Chordia: Typically, I go
for the family-style menu because it has good value. You get about 10 dishes. Lampe: We did, too.
Chordia: Yeah And the one stand-out dish
from my last visit was this yellow bean stew,
which was unbelievable. It had all the flavors
of a tomato, garlic, like, soft beans,
and they had torn bread. And I slurped that up. It was so amazing. But beyond that,
the other stand-out dish I like getting
is the brined french fries with barbecue apple sauce. Sbrocco: Brett’s over going,
“Yes, yes, yes! French fries!
Double-fried french fries!” Lampe: As you know,
I am a connoisseur of French fries.
Sbrocco: Yeah! Lampe: So I was so excited
whenever I saw them on the menu, and they were served
with this delicious, like, apple sauce dip.
It was so amazing. And then we asked
“How do they cook these?” ‘Cause they were like
such an interesting flavor. And they actually, like,
pickle-brine the potatoes for like 10 days
before they fry them. Chordia: Yeah, that’s addictive. French fries are my Kryptonite. Sbrocco:
What did you have, Casey? Hanley: We did the pre-fix menu,
as well, with the wine pairing, so… Started with bubbles
and then moved on. What I loved about this
restaurant is that you come in and I had no idea the caliber of
the restaurant we were eating at ’cause it’s very — not casual, but, you know, just friendly
and down-to-earth, and I feel like it’s an entirely
artistic experience in itself because you listen to the music, you see the local artists
on the wall. Sbrocco:
They have a music director. Hanley: They have a music
director. Sbrocco: It was voted as the top
restaurant in America a few years ago, so…
Hanley: I didn’t know that. Lampe: I didn’t know that,
either. Hanley: I had this dish —
it was Sancho-curried with lime,
and I got a little bit of fish. I think there was cod in there
and citrus jewels, and oh, my goodness. I couldn’t even put my finger on all of the different elements
of the dish, but I’ve never quite experiences
something like that and the combination
of different worldly flavors. It was amazing, and we were just
slurping it to the end. And I also love that there’s
no pretentiousness, you know? And so, for instance,
they put down a plate, a salad —
this butter lettuce — and it was still connected
at the root, and they had the avocado mousse
and the flowers. I mean, it was art. Just the plate
was art in itself. And she said, “You know what? We really prefer you eat
this dish just with your hands. Dig in, everybody.” And I thought,
“This is amazing.” Sbrocco: “It’s a Michelin star,
but I can eat it with my hand.” Hanley: How neat is that?
Chordia: Like, the French fries and I think
the baby lettuce dish are the unassuming items,
where you’re like, “Wait, I could get this
anywhere,” but then when you’re eating it,
it’s this play on texture, it’s a play on flavor because
you’re eating with your hands, there’s pistachio,
there’s avocado, and then you’re eating
these beautiful, edible flowers. Another dish which I had
is this mushroom egg custard. Hanley: Yes!
Lampe: The chawanmushi? Chordia: Yes.
Chawanmushi. Hanley: The umami flavors.
Chordia: Yeah. Lampe:
There was, like, persimmon and also I think, like,
some sort of sort of nut, like cashews or almonds
or something in there. It just really played well
against the earthiness of the mushrooms. It was incredible. The highlight for me — I had this dish.
It was like grits as the base, and then there was little
dollops of goat cheese, and I think there was maybe some
chickpeas in there, as well. Chordia: Squash, maybe, too?
Lampe: Yeah. The textures of all
the different ingredients really played well off
one another. It was just unreal. Sbrocco: And the wine list I
have to call out a little bit because it’s not huge, but the prices are great
and they have really esoteric, wonderful, really fun selections
you can try and are well-priced. Hanley: Yeah.
Sbrocco: And blistered eggplant. Chordia: Oh, yeah.
That one was crazy. That sumac, tahini… Lampe: It just was so incredible
with the tahini sauce — just added a certain level
of tanginess to the dish. Chordia: You wanted to lick
the bowl clean. Sbrocco: I’m sure in this place,
you could. Chordia: Yes. Hanley: They wouldn’t frown
on that. Sbrocco: You could. Did you enjoy anything
to wash it down? They have cocktails
and all sorts of options. Chordia: Oh, yeah. We’ve done the lo-fi cocktails
a handful of times. The most recent one
I had was the Otto, and that has a great, like,
Manhattan-esque flavor to it. There’s a little bitter,
there’s a little sweet, so that was one of my favorites.
Hanley: Right. Sbrocco: What about
the hamachi crudo? Lampe: My fiancée had that and
that was her favorite dish. It came with, like, potatoes
and this dried fish skin, almost like a fish chip. Hanley: I sprinkled some sprouts
on top, too, so it was this lovely
different textures because you have the crudo
and you have the crispy fish skins with the sprouts,
and it all went together. Sbrocco:
Did you have room for dessert? You did the family-style,
so yes. Hanley:
So, we had the brownie with
the peanut butter ice cream, and it had some sprinkled
pralines and peanuts on there. And I thought it was very good,
but I didn’t think it was the caliber
of everything else that I had tasted
through the night. And we had the pairing. We had a dessert wine,
and it wasn’t very sweet. And it was very, very good,
but I commented that to my friend,
who is a pastry chef, and she began to scold me
immediately and said it’s like
a very American tendency to infuse sugar with everything,
and then it kind of masks the taste of the ingredients
that your using. Sbrocco: Of the dessert itself?
Hanley: Yeah. And so, she said this is
actually a very traditional, very well-put-together dessert,
and she was very impressed. And so, I learned something. Sbrocco:
So, we’re gonna listen to her
and not you on that one. Hanley: Pretty much.
Pretty much. Sbrocco: And did you feel
service was top-notch as well? Lampe: I thought service
was impeccable. Michelin-star service.
100%. Hanley: I agree. And there was
a friendliness, too. There was this great rapport, where they described everything
in just a really simple, friendly way
that I really appreciated. Sbrocco:
Alright, Anita, your spot. Give us a quick summary. Chordia:
A great dining experience where
you can find something to eat for any dietary restriction
and a wonderful playlist where you can dance
in your seat. Sbrocco: Alright. And Casey?
Hanley: For a unique, artistic,
fine-dining experience, you have to check out
AL’s Place. They elevate produce in a way
you didn’t think possible. Sbrocco: Brett?
Lampe: Trendy, fine-dining experience in a very approachable
atmosphere. Sbrocco: If you would like
to try AL’s Place, it’s located on Valencia Street
in San Francisco at 26th. The telephone number
is 415-416-6136. It’s open for dinner
Wednesday through Sunday, and the average dinner
tab per person without drinks is around $50. I have to thank my great guests
on this week’s show — Casey Hanley, who showcased
her ironically named spot, The Butcher’s Son in Berkeley;
Brett Lampe, who took us to Marin
to discover mouth-watering Puerto Rican food at Sol Food;
and Anita Chordia, who shared one of her treasured
Mission District hangouts, AL’s Place in San Francisco. Now, we really want to hear
about your experiences at any of the restaurants
we’ve been talking about, so keep in touch
with us on Facebook and follow us on Twitter. Or better yet, post your
favorite food shots on Instagram with the hashtag
“#bayareabites” and have a chance to see
your food pics on the show. And don’t forget that you can
watch any of the shows on our website at
kqed.org/checkplease. It’s where you’ll find links
to the restaurants and where you’ll find
my notes on the wines and libations
we’re drinking today. So, join us next time,
when three new 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.
All: Cheers. ♪♪ ♪♪ ♪♪