Check, Please! Bay Area reviews: Oi-C Bowl Chinese Restaurant, Los Moles, Hotel Mac Restaurant

Posted by


Announcer:
 A KQED TELEVISION PRODUCTION.
 
Woman: IT KIND OF WAS, LIKE,
THE BANG THAT SET OFF THE NIGHT.
Man: THAT IS
THE FUNKIEST RESTAURANT.
Thomas: THE HONEY WALNUT PRAWNS
WILL MAKE YOUR INSIDES SMILE.
Woman #2:
MORE TORTILLAS, PLEASE!
 
Man #2: WHAT IS COMFORT FOOD
IF IT ISN’T GLUTEN AND GREASE?
Man #3: I LOVE CRèME BRûLéE.
Woman #3: THE OCTOPUS SHOULD
HAVE BEEN, LIKE, QUADRAPUS,
BECAUSE IT WAS REALLY SMALL.
Sbrocco: AND YOU KNOW THAT
WHEN YOU SPLIT SOMETHING,
ALL THE CALORIES EVAPORATE,
AND THEN THERE’S NONE.
Whalen: THAT’S RIGHT.

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 ‘EM
OUT TO SEE WHAT THEY THINK.
THIS TIME,
PhD CHEMICAL-ENGINEERING STUDENT
ALLIE LANDRY —
IS FRENCH-CANADIAN BY BIRTH,
WITH FAMILY FROM BOLIVIA.
HER STUDIES HAVE TAKEN HER FROM
NORTH CAROLINA TO THE BAY AREA,
WHICH CATALYZED
HER CULINARY CRUSADE.
AND ART DIRECTOR JACK WHALEN
IS A FUN-LOVING GUY
WITH AN APPRECIATION
FOR HISTORICAL BUILDINGS
LOVINGLY RESTORED,
ESPECIALLY WHEN THEY BOAST
AN ANTIQUE BAR
AND A DINING ESTABLISHMENT
PRODUCING CREATIVE COMFORT FOOD.
AND TRANSLATOR ANTHONY THOMAS
SPEAKS ITALIAN, PORTUGUESE,
SPANISH, AND JAPANESE
ALL WHILE STUDYING MANDARIN.
MAKE US FEEL BAD, THERE.
[ LAUGHS ]
SO IT’S NO SURPRISE
THAT HIS RESTAURANT OF CHOICE
IS A FUSION SPOT —
THIS UPSCALE
WALNUT CREEK LOCATION
ON NORTH MAIN STREET.
IT’S CALLED OI-C BOWL
CHINESE RESTAURANT.
 
Lam: MY NAME IS LINDA,
AND THE NAME OF MY RESTAURANT
IS OI-C BOWL CHINESE RESTAURANT.
 
WE CAME FROM HONG KONG.
THE RESTAURANT WAS BUILT
BY MY HUSBAND, MICHAEL,
10 YEARS AGO.
HE CREATED ALL THE DISHES,
AND THEN HE’D MAKE ME TRY IT,
SO I’M A GUINEA PIG.
ALTHOUGH HE PASSED AWAY
THREE YEARS AGO,
WE STILL KEEP THE WAY
THAT HE WANTED US TO DO,
WHICH KEPT EVERYTHING FRESH
AND CLEAN AND NEAT,
BECAUSE I KNOW
HE’S WATCHING US UP THERE.
WHEN THE WEATHER IS GOOD,
EVERYBODY LIKES TO SIT
AT THE PATIO,
AND WE ARE DOG-FRIENDLY,
SO YOU CAN BRING YOUR DOG,
AND WE TREAT THEM
AS A PRINCESS AND PRINCE.
[ BARKS ]
Lam: WE ARE SERVING
THE SZECHUAN STYLE
AND A KIND OF MIX-AND-MATCH.
EVERYTHING IS COOKED BY ORDER,
SO WE CAN DO ANYTHING
THAT WE CAN DO.
MY CHEF IS WORKING TOGETHER
WITH US
FOR ABOUT 10 YEARS ALREADY,
AND HE’S MR. YEH.
HE DO EVERYTHING
WITH HIS HEART,
SO THAT’S WHY IT TASTES GOOD.
 
Sbrocco:
ALL RIGHT, ANTHONY,
THAT AMOUNT OF LANGUAGES HAS
MY HEAD SPINNING.
I’M VERY JEALOUS OF YOU.
[ LAUGHS ]
Thomas:
AH, IT’S NOT THAT BAD.
Sbrocco: WE CAN SPEAK
IN ENGLISH, THOUGH, RIGHT?
Thomas: OF COURSE,
ANY TIME YOU FEEL LIKE.
Sbrocco:
NOW, TALK TO ME
ABOUT THE PRONUNCIATION
OF OI-C BOWL,
BECAUSE THERE’S
A NUMBER OF DIFFERENT WAYS
THAT PEOPLE TALK
ABOUT IT.
Thomas: RIGHT.
ON THE BUILDING,
IT LOOKS LIKE O-I-C BOWL,
BUT OI-C IS THE WAY
IT’S PRONOUNCED, ACTUALLY —
OI-C BEING A PLAY ON WORDS.
IT MEANS “DELICIOUS”
IN JAPANESE — OISHII.
Sbrocco: BUT IF YOU SAY O-I-C,
YOU’RE OKAY?
Thomas: YES, AND THAT’S
FOR PEOPLE TO FIND IT
ON THE BUILDING,
BECAUSE PEOPLE CANNOT TYPE
INTO GOOGLE “OISHII”
AND KNOW WHAT
YOU’RE TALKING ABOUT,
SO “O-I DASH C” MAKES IT EASY
FOR EVERYBODY.
Sbrocco: ALL RIGHT,
NOW THAT WE KNOW HOW TO SAY IT,
TELL US WHAT PEOPLE
SHOULD ORDER.
Thomas: THE PRINCESS CHICKEN,
THE GREEN BEANS,
AND THE HONEY-WALNUT PRAWNS —
FANTASTIC.
WITH THE PRINCESS CHICKEN,
SOMETIMES,
PEOPLE HEAVILY BATTER IT
AND KIND OF TURNS TO GLUE
IN YOUR MOUTH,
BUT AT OI-C BOWL,
IT’S AWESOME.
IT’S JUST THE RIGHT AMOUNT
OF CHICKEN, JUST ENOUGH BATTER,
AND THEN THE SAUCE THAT THEY USE
AT THE VERY END,
IT JUST LIGHTS UP
YOUR MOUTH.
THE HONEY-WALNUT PRAWNS —
HUGE PRAWNS, PERFECTLY COOKED,
TENDER BUT NOT MUSHY,
AND THEN THEY GIVE YOU
THAT LAST BIT OF GLAZE,
WHERE IT’S NOT GLOPPING
OFF THE PRAWN ONTO THE PLATE.
IT’S PERFECT.
IT’S ALL ABOUT FLAVOR.
IT’S ALL ABOUT JUST
THE RIGHT AMOUNT OF GLAZE
VERSUS THE FOOD ITSELF.
Sbrocco: DO YOU AGREE, ALLIE,
WITH HIS SAUCE EQUATION, THERE?
Landry: I DO, AND I WAS HOPING
TO TRY THE HONEY-WALNUT PRAWNS.
IT’S PROBABLY
ONE OF MY FAVORITE DISHES.
BUT I WENT WITH A FRIEND
WHO WAS A NOT-SEAFOOD-LOVER…
Thomas: OH, MY GOODNESS!
Landry: …SO INSTEAD,
WE GOT THE GENERAL TSO’S,
SO EQUALLY SWEET,
BATTERED, STICKY.
AND I AGREE, YEAH,
IT WAS VERY NICELY SAUCED.
THE BATTER WAS CRISPY,
IT SOAKED IT UP, BUT IT STILL
MAINTAINED ITS INTEGRITY.
IT DIDN’T JUST SLOSH OFF.
SO I LIKED THAT A LOT.
AND IT CAME WITH A SIDE
OF STEAMED BROCCOLI WHICH…
IS SLIGHTLY HEALTHY,
SO I USED IT TO SOP UP
THE EXTRA STICKY, SWEET SAUCE.
Sbrocco: YOU GOT FRIED,
AND THEN YOU GOT THE VEGGIE.
-Thomas: OF COURSE.
-Landry: YOU BALANCE IT OUT.
Sbrocco: YEAH, YOU’RE FINE.
Landry: BUT THEN WE ALSO GOT
THE CURRY BEEF,
WHICH WAS DROWNING IN SAUCE,
BUT THAT WAS A GOOD THING.
SO, THE SAUCE WAS REALLY
THAT CURRY,
LIKE, KIND OF COCONUTY,
CREAMY FLAVOR,
SO YOU WANT MORE AND MORE
OF THAT.
SO I REALLY LIKED THAT A LOT.
Whalen: WELL, WE TRIED THE BEEF
WITH GINGER AND SCALLIONS,
WHICH I AGREE WITH YOU
ON THE SAUCE —
IT WAS JUST THE PERFECT AMOUNT
OF SAUCE.
AND WE TALKED TO THE OWNER,
AND SHE SAID THEY USE
A BROWN SAUCE,
WHICH IS SOY-BASED WITH OYSTER,
SO IT’S
A REALLY GREAT COMBINATION
WITH BEEF AND GINGER
AND SCALLION,
WHICH YOU DON’T REALLY GET
IN A TRADITIONAL
CHINESE-FOOD PLACE.
SO THAT’S WHAT I REALLY LIKED
ABOUT THIS PLACE,
IS THAT IT’S JUST GOT
THESE MODERN TWISTS
ON THESE
TRADITIONAL CHINESE DISHES.
THE SINGAPORE-STYLE NOODLES —
IT’S BASICALLY RICE NOODLES
THAT HAVE SHRIMP,
AND THEY CAN HAVE OTHER MEAT.
I THINK THERE WAS A LITTLE PORK
IN THE SPICES, TOO.
AND IT’S GOT CURRY, WHICH IS
JUST A GREAT COMBINATION,
THE WAY THEY THROW THESE THINGS
TOGETHER.
AND UNLIKE OTHER TIMES
I’VE HAD IT,
IT’S NOT GREASY AT ALL.
IT’S VERY FRESH,
AND ALL THE INGREDIENTS
JUST AMALGAMATE
TO THIS BEAUTIFUL DISH,
AND I REALLY ENJOYED IT.
Sbrocco: SO, FRESHNESS —
DID YOU GET THE SENSE
OF FRESH INGREDIENTS, AND…?
Thomas: YES, THE GREEN BEANS,
ESPECIALLY.
THEY’RE CRUNCHY-CRISP,
AND THAT’S IMPORTANT.
THERE’S NOTHING WORSE
THAN SOGGY GREEN BEANS.
Sbrocco: OH, NOTHING WORSE.
Thomas:
WELL, A FEW THINGS WORSE.
[ LAUGHTER ]
Landry:
SO, THE OTHER TWO DISHES WE HAD
WERE THE MAPO TOFU
IN A MEAT SAUCE,
AND THEN WE HAD
TWICE-COOKED PORK.
I WAS KIND OF HOPING
FOR MORE MEAT IN BOTH OF THEM.
THE TWICE-COOKED PORK,
LIKE, YOU’RE THINKING,
“OKAY, I’M GONNA GET PORK
WITH THAT,”
BUT MOST OF IT WAS ACTUALLY JUST
CABBAGE AND MUSHROOM MEDLEY.
BUT THE PORK ITSELF WAS GOOD.
I JUST WANTED MORE OF IT.
THE MAPO TOFU CAME IN THIS PORK
KIND OF BROWN GRAVY-TYPE SAUCE,
AND I WAS HOPING FOR MORE RED,
SPICY CHILI SAUCE,
SO IT WASN’T QUITE
WHAT I WAS EXPECTING,
BUT THEY WERE STILL BOTH
PRETTY GOOD DISHES.
Whalen: WE TRIED
THE STEAMED BARBECUE PORK BUNS
AND THE SHRIMP-AND-CHIVE
DUMPLINGS,
WHICH I THOUGHT
WERE REALLY GREAT —
NOT GREASY AT ALL,
VERY FLUFFY AND DOUGHY
FOR THE PORK BUNS,
AND JUST REALLY FRESH
AND WELL-WRAPPED,
SUPER FLAVORFUL DUMPLINGS.
Sbrocco: AND THIS IS
A WHITE-TABLECLOTH,
UPSCALE DINING DESTINATION.
DID YOU FEEL LIKE YOU GOT BANG
FOR YOUR BUCK?
Whalen: I THOUGHT SO.
I MEAN, AS FAR AS TRADITIONAL
CHINESE-FOOD PLACES,
THE DECOR HERE BLOWS MOST PLACES
AWAY.
IT’S VERY MODERN.
AND, YEAH, I THOUGHT
THAT THE PRICES
WERE ACTUALLY VERY DECENT.
Landry: THE BEERS
WERE REALLY CHEAP COMPARED TO —
-Sbrocco: THE BEERS ARE?
-Landry: YEAH, SO CHEAP.
Landry: THE HOUSE COCKTAILS
ARE ALL REALLY WELL-PRICED
FOR, YOU KNOW, THE AREA,
ESPECIALLY.
Sbrocco: THEY DO HAVE
VERY AFFORDABLE BOTTLES OF WINE,
AS WELL,
THAT MATCH WITH THE CUISINE.
Landry: WE JUST HAD A COUPLE
DIFFERENT TYPES OF CHINESE BEER
TO TRY AND TASTE,
AND, YEAH, THEY WERE GOOD.
THEY WERE DEFINITELY
MUCH CHEAPER
THAN ANY KIND OF DRAFT
OR GLASS BEERS IN BERKELEY.
Sbrocco:
WHICH MEANS YOU HAD MORE, RIGHT?
-Landry: [ LAUGHS ] RIGHT.
-Thomas: OF COURSE.
Landry:
BUT THEN THE AMBIANCE —
I LIKE THAT THEY WERE TRYING TO
BE A LITTLE MORE ELEGANT,
BUT I FELT LIKE PEOPLE
WHO WERE GOING
WERE JUST CASUAL, LIKE, AFTER
WORK, WITH THEIR FAMILIES,
SO I THOUGHT THERE WAS
KIND OF A DISCONNECT THERE.
AND THEN, WHEN WE ASKED
FOR CHOPSTICKS,
HE CAME BY
WITH DISPOSABLE CHOPSTICKS
AND TOOK THEM OUT OF THE PACKAGE
FOR US,
SO, I MEAN, I’M FINE EATING
WITH DISPOSABLE CHOPSTICKS,
BUT THEN I HAVE, YOU KNOW,
LINENS AND SILVER FORKS
AND THINGS,
SO THERE WAS A BIT OF
A DISCONNECT THERE.
Thomas: EVERY TIME WE’VE GONE,
WE’VE GOTTEN AWESOME SERVICE.
YOU CAN’T EVEN GET YOUR DRINK
PAST THE ICE,
AND THEY’RE LIKE,
“I’LL FILL THAT.”
YOU’RE LIKE,
“WAIT, I WAS STILL,” YOU KNOW?
Sbrocco: [ LAUGHS ]
Thomas:
THEY’RE VERY MUCH ATTENTIVE.
THE OWNER, LINDA,
WILL COME AND SPEAK TO YOU.
SHE’LL ASK YOU HOW YOU’RE DOING.
IT’S NOT THE TYPICAL,
“OH, HEY, HOW’S YOUR DAY?”
AND SHE HEADS ON.
SHE SPEAKS WITH YOU.
IT’S A BACK-AND-FORTH.
SO SERVICE HAS ALWAYS BEEN
AWESOME THERE.
-Sbrocco: YOU AGREE?
-Whalen: I DO.
I THOUGHT THE SERVICE
WAS VERY ATTENTIVE.
I ALSO REALLY LIKED THE
PRESENTATION OF EVERYTHING —
THE STEMWARE AND THE TABLEWARE
WAS VERY NICE,
AND JUST ALL-IN-ALL
A REALLY GREAT PLACE.
Sbrocco: FANTASTIC.
ALL RIGHT, THIS IS YOUR SPOT,
ANTHONY.
WRAP IT UP FOR US.
Thomas:
AWESOME, AWESOME SERVICE,
AMAZING PRINCESS CHICKEN,
AND THE HONEY-WALNUT PRAWNS
WILL MAKE YOUR INSIDES SMILE.
[ LAUGHTER ]
Sbrocco: ALL RIGHT, ALLIE?
Landry: I’D SAY DEFINITELY
ABOVE-AVERAGE CHINESE FOOD
IN A SLIGHTLY NICER ATMOSPHERE,
DECENT PRICE.
A LITTLE FAR FROM ME,
BUT I WOULD GO BACK
IF I WAS IN THE AREA.
Sbrocco: AND, JACK?
Whalen:
YEAH, I’D SAY GREAT DECOR,
AND REALLY INTERESTING
MODERN TWISTS
ON TRADITIONAL CHINESE FOOD —
VERY NICE.
Sbrocco: ALL RIGHT.
IF YOU WOULD LIKE TO TRY
OI-C BOWL CHINESE RESTAURANT,
IT’S ON NORTH MAIN
IN WALNUT CREEK.
THE TELEPHONE NUMBER
IS 925-287-8818.
IT’S OPEN FOR LUNCH AND DINNER
TUESDAY THROUGH SUNDAY.
RESERVATIONS ARE ACCEPTED,
AND THE AVERAGE DINNER TAB
WITHOUT DRINKS IS AROUND $15.
 
RICH, FRENCH-INFLUENCED DISHES
OF PUEBLA COMBINED
WITH THE FIERY,
RUSTIC FLAVORS OF JALISCO
MAKE ALLIE’S PICK UNIQUE.
ON 65th STREET IN EMERYVILLE,
YOU’LL FIND EVERY BITE
HECHO EN CASA AT LOS MOLES.
 
Edgar: AT LOS MOLES,
WE TRY TO GIVE AN ENVIRONMENT
FOR THE CUSTOMERS TO EAT HOW
WE EAT AT HOME TRADITIONALLY.
HOW MY FATHER GREW UP EATING
AT HOME,
AND HOW I GREW UP EATING
AT HOME.
I AM EDGAR SALDANA.
I’M MANAGER HERE AT LOS MOLES
IN EMERYVILLE.
EVERYTHING IS FROM FAMILY.
LIKE, I HAVE MY AUNTIE
AS THE BARTENDER.
MY SISTER’S HERE WITH ME.
MY MOTHER’S A HOST A COUPLE
TIMES, HERE, AS WELL.
MY UNCLE IS A DESSERT GUY.
MOST ITEMS, OF COURSE,
ARE TYPICAL MEXICAN FOOD.
BUT MY FATHER LOVES TO HAVE
HIS OWN STYLE.
Lito:
MY NAME IS LITO SALDANA.
I’M THE CHEF/OWNER OF LOS MOLES.
FOR RECIPES, I LEARN
FROM MY MOM, MY DAD, MY GRANDMA.
MOLE IS A THICK SAUCE.
IN MEXICO, EVERY SINGLE HOUSE
HAS DIFFERENT RECIPE.
NOW I HAVE, LIKE, 15 KINDS.
Edgar:
A COUPLE YEARS BACK,
WE WON FOR THE BEST MARGARITA
OF THE BAY.
IT WAS AGUACATE,
AVOCADO, MARGARITA.
MOST OF THE DRINKS
YOU CAN THINK OF, ANY FRUIT,
WE MAKE IT HERE
IN MARGARITAS.
 
I WOULD LIKE TO SAY YOU JUST
PROVIDE YOUR OWN EXPERIENCE,
YOUR OWN CULTURE,
PEOPLE NOTICE RIGHT AWAY.
THAT’S WHAT WE LIKE.
THAT’S WHAT WE’RE AIMING FOR.
 
Sbrocco: ALL RIGHT, ALLIE.
YOU HAVE
A FRENCH-CANADIAN BACKGROUND
AND A BOLIVIAN BACKGROUND.
-Landry: YES.
-Sbrocco: [ LAUGHS ]
SO, THEY COMBINED —
YOU APPRECIATE MEXICAN FOOD.
Landry: YEAH, WELL, IT KIND OF
MAKES YOU MORE CURIOUS
ABOUT OTHER TYPES
OF SOUTH AMERICAN, CENTRAL,
OR MEXICAN TYPES OF CUISINE.
Sbrocco: AND HOW DID YOU
DISCOVER LOS MOLES?
Landry: IT WAS A LITTLE BIT
BY ACCIDENT.
I HAD ONE OF THOSE ONLINE DEALS.
Sbrocco: MM-HMM.
Landry: SO, WE WENT,
MY BOYFRIEND AND I WENT TO
LOS MOLES.
IT WAS LATE AFTERNOON.
IT WAS IN THE MIDDLE
OF EMERYVILLE.
IT SEEMED PRETTY DEAD.
BUT WHEN WE STEPPED IN,
IT WAS JUST FULL OF PEOPLE
BECAUSE THEY HAVE
THEIR WEEKEND BRUNCH BUFFET.
AND IT JUST HAD
THEIR BEST MOLES.
IT HAD ALL THEIR TYPES
OF MEAT.
SO, WE LOVED THEIR CARNITAS,
WHICH IS SORT OF
THE ROASTED-PORK DISH.
THEY HAVE GREEN MOLES.
THEY HAVE SOME
THAT ARE SPICIER THAN OTHERS.
MY FAVORITE IS THE PIPIAN MOLE.
IT’S MADE WITH PUMPKIN SEEDS.
YOU GET A LOT MORE OF A SMOKY,
ROASTED FLAVOR WITH IT,
BUT IT STILL HAS THOSE NUTS
IN THERE
THAT MAKES IT REALLY LUXURIOUS
AND CREAMY AND SMOOTH.
THAT’S WHY I LOVE GOING FOR THE
WEEKEND, FOR THE BRUNCH BUFFET.
YOU GET TO TRY ALL OF THEM
SIDE BY SIDE,
AND THAT WAY YOU CAN
KIND OF PICK OUT THE DIFFERENCES
BETWEEN THEM
AND SEE WHICH ONES
YOU LIKE BETTER.
Whalen:
I’D GONE INTO LOS MOLES
HAVING AN INTERESTING EXPERIENCE
WITH MOLES IN GENERAL,
AND KIND OF WASN’T
THE BIGGEST FAN
-OF HAVING CHOCOLATE IN THERE.
-Landry: NOT EVERYONE, MAYBE.
Whalen: BUT THE WAY THEY DID IT
WAS GREAT.
AND OUR WAITER WAS REALLY GREAT.
AND HE SAID THERE’S AN OFF-MENU
ITEM YOU CAN GET, CUATRO MOLES.
Landry: MM-HMM.
Whalen: SO, YOU CAN GET A PLATE
WITH ALL FOUR AND TRY THEM OUT
SO YOU DON’T HAVE TO JUST GET
ROPED INTO ONE.
ALL THE MOLES
WERE VERY WELL DONE.
AND TO PUT THE MOLES WITH
THE HANDMADE CORN TORTILLAS
AND THE GREEN RICE
WAS JUST INCREDIBLE.
Landry: YES.
I ALWAYS APPRECIATE
WHEN A PLACE DOES
THEIR OWN TORTILLAS BY HAND.
Sbrocco: WHAT DID YOU HAVE,
ANTHONY?
Thomas: WE HAD THE ENMOLADAS.
Sbrocco: MM-HMM.
Thomas: WE HAD THE RED MOLE.
AND THEN I HAD THE TACO TUESDAY
BECAUSE I AM A GLUTTON.
AS FAR AS THE TACO TUESDAYS
WERE,
THE MEAT WAS REALLY SOFT,
TENDER.
I APPRECIATED THAT.
I FELT THAT THEY WERE TAKING IT
A LITTLE SAFE WITH THE FLAVOR.
I’M FROM SOUTHERN CALIFORNIA.
I LOVE SPICY FOOD.
AND I THOUGHT
THAT I WAS GONNA GO THERE
AND JUST REALLY GET
THE WHOLE SUPER-SAVORY THING.
SO IT WASN’T QUITE AS SPICY
AS I LIKE,
BUT VALUE-WISE,
IT WAS AWESOME.
Whalen:
THE PORTIONS WERE GREAT,
AND ESPECIALLY SINCE EVERYTHING
IS HANDMADE
AND THEY SOMETIMES MAKE JUST TWO
OR THREE BATCHES OF STUFF A DAY.
SO, I THINK FOR FRESHNESS
AND HOW MUCH YOU GET
AND JUST THE HANDMADENESS OF IT
THAT IT’S A REALLY GOOD VALUE,
YEAH.
Landry: DID YOU TRY THEIR SALSAS
THAT THEY HAVE ON THE SIDE?
Thomas: YES, I DID. I HAD THE
GREEN AND THE RED, ACTUALLY.
Landry: OKAY.
Thomas: THE MOLE —
LIKE I SAID, I HAD THE RED,
AND WE WERE LOOKING FOR MORE OF
A STRONGER BITE TO THE FOOD.
BUT THEN AGAIN,
NOT EVERYBODY IS USED TO THAT.
Landry: NOT ALL MOLES
ARE NECESSARILY SPICY.
I THINK IT’S A LOT OF
THE NUANCES OF THE CHOCOLATE
IN CERTAIN ONES,
OR MAYBE THE PUMPKIN SEED.
AND THE LAST TIME I WENT,
I ACTUALLY HAD THE SHRIMP
IN CHIPOTLE SAUCE.
IT WAS NOT REALLY A MOLE SAUCE.
AND I WAS EXPECTING JUST ANY
KIND OF, LIKE, CREAM SAUCE.
BUT I THOUGHT THAT SAUCE HAD
SO MUCH FLAVOR TO IT.
YOU COULD TASTE THE SMOKINESS
OF THE CHIPOTLES.
Thomas: RIGHT.
Landry: AND IT COVERED
THESE SHRIMP,
WHICH WERE
JUST PERFECTLY COOKED,
REALLY PLUMP AND JUICY.
AND THERE’S SLIVERS OF ONIONS
IN THERE,
THAT WAS BASICALLY JUST A
WAY TO GET MORE SAUCE INTO YOU.
Thomas: NICE.
Landry: AND SO I ACTUALLY
THOUGHT THAT SAUCE WAS —
AGAIN, NOT NECESSARILY SPICY,
LIKE, “KICKS YOU IN THE FACE,”
BUT JUST VERY DELICATE
AND INTERESTING.
IT HAD THOSE FLAVORS IN THERE.
Whalen: WE HAD THE EMPANADA,
WHICH WAS VERY GOOD.
AND JUST REALLY
SUPER-FLAKY CRUST,
AND THE BEAUTIFULLY-FLAVORED
SHREDDED BEEF INSIDE.
AND IT HAD, LIKE,
A CABBAGE TOPPING ON IT
THAT WAS JUST ACIDIC AND BRIGHT,
AND IT KIND OF BROUGHT
EVERYTHING TOGETHER
ON THE PLATE.
IT WAS A GREAT APPETIZER
TO SHARE.
THE CANTARITOS, WHICH IS, LIKE,
AGAVE TEQUILA WITH SQUIRT,
WHICH IS, LIKE —
YOU KNOW, THE SODA…
[ LAUGHTER ]
…ON THE ROCKS,
AND THEY SERVED IT TO US —
Sbrocco: I HAVEN’T HEARD SQUIRT
FOR A LONG TIME.
Thomas: THAT’S RIGHT.
Whalen: IT’S SERVED
IN THIS CLAY, LIKE, TANKARD,
WHICH WAS REALLY GREAT.
SO IT’S REALLY POTTERY, YOU
KNOW, AND IT HAD THE SALTED RIM.
AND I THOUGHT THAT WAS GREAT.
AND I LOVED THE IDEA THAT IT
CAME IN THE CLAY POT, YOU KNOW.
AND THEN AT EACH TABLE,
YOU HAVE A CLAY POT WITH WATER.
SO, YOU POUR YOUR OWN WATER
OUT OF THIS KIND OF POTTERY
FROM THE AREA, YOU KNOW,
WHICH WAS REALLY GREAT.
I’VE NEVER ACTUALLY BEEN
TO A PLACE THAT DID THAT.
SO THAT WAS
A REALLY NICE TOUCH, TOO.
Landry: AND THE PLATES, TOO,
THEY’RE ALL CLAY.
AND THEN THEY ALSO HAVE FLAN.
I’VE TRIED THEIR VANILLA
AND THEIR CHOCOLATE FLAN,
AND THEY’RE BOTH JUST NICE
AND CREAMY AND LUXURIOUS.
A LITTLE SWEET.
BUT IT’S GOOD.
Whalen: WE HAD THE CHURROS,
WHICH WERE INCREDIBLE.
AND WITH THAT ICE CREAM,
WHICH WAS JUST REALLY GREAT.
AGAIN WITH THAT
KIND OF HOT AND COLD,
AND JUST THE SWEET
AND SAVORY COMBINATION OF IT.
IT’S SUPER FRESH.
PERFECTLY DUSTED WITH SUGAR.
Thomas: THERE’S THAT.
Whalen: THEY EVEN PUT
A LITTLE CARAMEL HAPPY FACE
ON TOP OF THE ICE CREAM.
Thomas: NICE.
WELL WORTH IT.
THAT TOTALLY MAKES IT WORTH IT
TO A GROWN-UP.
Sbrocco:
YOU’LL GO BACK TO DO THAT.
ALL RIGHT, ALLIE,
THIS IS YOUR SPOT.
GIVE US A QUICK WRAP-UP.
Landry:
IF YOU LOVE MOLES OR NOT,
YOU CAN FIND SOMETHING
TO EAT AT LOS MOLES,
AND IT’S A DELICIOUS PLACE.
Sbrocco: OKAY.
AND, JACK?
Whalen: THIS IS A GREAT ECLECTIC
PLACE FOR THE WHOLE FAMILY
WITH A GREAT COLLECTION
OF ETHNIC FOOD.
-IT’S AWESOME.
-Sbrocco: OKAY. AND, ANTHONY?
Thomas: YOU KNOW, I WAS
HOPING FOR A GREAT SPICY FOOD,
BUT IT’S AN AWESOME VALUE,
AND I DEFINITELY WOULD RECOMMEND
PEOPLE TO GO THERE.
Sbrocco: IF YOU WOULD LIKE
TO TRY LOS MOLES,
IT’S ON 65th STREET AT HOLLIS
IN EMERYVILLE.
THE TELEPHONE NUMBER
IS 510-285-6635.
IT’S OPEN EVERY DAY
FOR BREAKFAST AND LUNCH,
DINNER TUESDAY THROUGH SUNDAY,
AND BRUNCH ON THE WEEKENDS.
RESERVATIONS ARE ACCEPTED,
AND THE AVERAGE DINNER TAB
WITHOUT DRINKS IS AROUND $20.
DRINKING WINE
MAKES YOUR MOUTH WATER.
THAT’S BECAUSE OF THE ACIDITY.
NOW, ALL FRUIT HAS IT,
AND GRAPES ARE FRUIT.
BUT WHAT ROLE DOES ACIDITY PLAY
IN THE TASTE AND STYLE OF WINE?
IT CREATES
FOOD-FRIENDLY FRESHNESS.
ALONG WITH TANNINS,
ACIDITY HELPS WINE AGE.
ACIDITY BALANCES
THE SWEETNESS IN WINE.
THE ANSWER IS ALL OF THE ABOVE,
OF COURSE.
IF YOU’VE ADDED LEMON JUICE
OR VINEGAR TO A DISH,
YOU UNDERSTAND
IT ADDS LIVELINESS AND FRESHNESS
TO YOUR FOOD.
THE SAME GOES FOR WINE.
WHEN IT COMES TO AGING, ACIDITY
IS A LITTLE LIKE WINE BOTOX.
ALONG WITH TANNINS,
IT ACTS AS A PRESERVATIVE
TO HELP WINE AGE BEAUTIFULLY.
FINALLY, THINK OF ACIDITY
AS THE PERFECT TANGO PARTNER
FOR SWEETNESS.
IT COUNTERACTS FRUIT FLAVORS
TO CREATE BALANCE IN WINE.
 
YOU CAN TAKE A TRIP BACK IN TIME
AT JACK’S PLACE
TO AN HISTORICAL BUILDING
WITH RESTORED
STAINED-GLASS WINDOWS,
A PIANO BAR, AND MENU FILLED
WITH COMFORT FOOD.
IT’S TUCKED AWAY IN THE SMALL
TOWN OF POINT RICHMOND,
AND IT’S CALLED
HOTEL MAC RESTAURANT.
Choe: THIS ONE OF THE MOST
BEAUTIFUL BAR IN THIS AREA.
THAT’S WHAT THEY SAY.
MY NAME IS LARA CHOE.
I’M THE OWNER OF HOTEL MAC
RESTAURANT AT POINT RICHMOND.
 
Molina: POINT RICHMOND,
IT’S AT THE FOOT OF
THE RICHMOND-SAN RAFAEL BRIDGE.
YOU GOT LOTS OF ART HERE, MUSIC.
LOTS OF HISTORIC PLACES
IN THIS TOWN.
MY NAME IS JAMIE MOLINA.
I AM THE GENERAL MANAGER
AND HEAD CHEF.
AS FAR AS THE BAR SCENE,
WE DO HAVE CLASSIC COCKTAILS,
AND WE HAVE THE NEW ONES
THAT WE CAN DO.
OUR BAR STAFF IS VERY
KNOWLEDGEABLE IN THAT RESPECT.
YOU GET A LOT OF REGULARS
FROM ALL OVER TOWN,
AND ALL WALKS OF LIFE, TOO.
Choe:
THIS IS LIKE A “CHEERS” BAR.
EVERYBODY KNOW EVERYBODY.
WE HAVE LIVE MUSIC
SEVEN DAYS A WEEK.
Molina:
OUR MENU IS DRIVEN
BY WHAT OUR CUSTOMERS EXPECT
FROM US.
THE CLASSICS SURROUNDED
BY SOME SURPRISES.
IT’S DRIVEN BY SEASONS,
AND IT’S DRIVEN
BY WHAT’S AVAILABLE LOCALLY.
I HAVE PEOPLE THAT WORK WITH ME
FOR 20-PLUS YEARS,
SERVICE PERSONNEL
TO KITCHEN PERSONNEL,
AND WE HAVE SOME VERY LOYAL
CUSTOMERS THAT WE LOVE TO SEE.
Choe: HOTEL MAC IS AMAZING,
AWESOME PLACE.
ONCE YOU ARE IN HERE,
THEN NOBODY ASK YOU COME TWICE,
BUT YOU WILL COME TWICE.
 
Sbrocco:
OKAY. HOTEL MAC.
THIS HAS BEEN AROUND
A LONG TIME.
THE BUILDING DATES TO 1911,
DOESN’T IT?
Whalen: IT BASICALLY SPRUNG UP
AS THE TOWN SPRUNG UP
AND THE REFINERY CAME
TO RICHMOND,
AND IT’S BEEN SERVING PATRONS
PRETTY MUCH NONSTOP
FOR OVER 100 YEARS, SO…
IT ALSO SERVES AS A HOTEL,
SO YOU COULD STAY THERE
IF YOU NEEDED A PLACE TO STAY.
Sbrocco: YOU DRINK TOO MUCH
AT THE BAR, YOU GO UPSTAIRS.
Whalen: YEAH.
AND THEN DOWNSTAIRS IS THIS
GREAT SPACE THAT’S BEEN RESTORED
TO PRETTY MUCH
EXACTLY HOW IT LOOKED,
YOU KNOW, WHEN IT OPENED.
THERE’S A PIANIST IN THE CORNER,
A LITTLE LOUNGE AREA.
A WINE CELLAR,
WHICH IS A LEVEL DOWNSTAIRS
WHICH ANYONE CAN SIT IN.
THERE’S A LITTLE UPSTAIRS
DINING AREA, TOO.
SO, IT’S GREAT.
AND THE FOOD’S INCREDIBLE.
IT’S BASICALLY, YOU KNOW,
AMERICAN FOOD, COMFORT FOOD,
IF YOU WILL.
THEY HAVE GREAT DEALS ON WINE.
YOU COME IN ON FRIDAY AND
THEY’LL GIVE YOU FREE CORKAGE.
Sbrocco: WHICH MEANS
YOU CAN BRING YOUR OWN BOTTLE…
Whalen: RIGHT.
Sbrocco: …AND NOT PAY A FEE,
A CORKAGE FEE.
Whalen: AND THEN 50% OFF
THE WHOLE WINE LIST.
Sbrocco:
AND THE BAR IS THE ANCHOR,
YOU KNOW, OF THE PLACE,
ISN’T IT?
-Thomas: DEFINITELY.
-Sbrocco: RESTORED IN 1978.
IT REALLY GIVES YOU
THIS THROWBACK IN TIME.
Whalen: RIGHT.
Sbrocco: WHAT DID YOU HAVE
WHEN YOU WENT?
Thomas:
I HAD THE BAJA COD SANDWICH.
THE FLAVOR WAS LIGHT
FOR THE COD,
NOT TOO HEAVILY BATTERED.
COLESLAW WAS GOOD, CRUNCHY.
AND IT JUST FELT LIKE
HE MENTIONED,
A GOOD COMFORT FOOD.
YOU HOLD IT AND IT FALLS OUT
ON THE PLATE
LIKE A GOOD FISH SANDWICH
SHOULD.
Sbrocco: RIGHT.
Thomas: AND IT CAME
WITH GARLIC FRIES, WHICH ALSO —
YOU KNOW, YOU CAN’T GO WRONG
WITH GARLIC.
Sbrocco: CAN’T GO WRONG.
JUST MAKE SURE EVERYBODY AT
THE TABLE HAS THE GARLIC FRIES.
Thomas: I DID NO SHARING.
AND I DON’T EVEN FEEL BAD
ABOUT IT.
[ LAUGHTER ]
I WAS LIKE, “TOUCH MY PLATE,
WE’RE GONNA HAVE AN ISSUE HERE.”
Sbrocco: NOPE.
ALLIE, WHAT DID YOU GET?
Landry: I SHARED A SORT OF
HODGEPODGE OF THINGS
WITH MY BOYFRIEND,
WHO CAME WITH ME.
WE SHARED THE RIB PLATE
WITH SWEET-POTATO FRIES.
-SO, I’M FROM NORTH CAROLINA.
-Whalen: UH-OH.
Landry: YOU TYPICALLY SMOKE
YOUR BARBECUE.
I WASN’T REALLY EXPECTING THAT
FROM A PLACE LIKE THIS, BUT…
SO, BUT THEY DID IT WELL.
IT WAS REALLY NICE
AND SUCCULENT MEAT.
THE MEAT JUST FELL OFF THE BONE.
THE SAUCE WAS A LITTLE TOO SWEET
FOR ME,
BUT THE MEAT ITSELF WAS GOOD.
AGAIN,
I JUST WANTED MORE OF IT.
I THINK THERE WAS ONLY
THREE RIBS FOR A HALF-RACK,
WHICH I WASN’T REALLY EXPECTING
SO LITTLE.
BUT IT WAS GOOD.
AND THEN WE SHARED
A COUPLE OF THE APPETIZERS.
SO, WE HAD
OYSTERS ROCKEFELLER…
Sbrocco:
THAT’S SUCH A CLASSIC DISH.
Landry: EXACTLY.
I WAS THINKING THAT SUCH
AN OLD-SCHOOL PLACE,
LET’S GET A CAESAR SALAD,
LET’S GET OYSTERS ROCKEFELLER.
BUT ON TOP, THEY JUST
KIND OF PUT THIS GREEN SAUCE
AND A WHITE SAUCE ON THERE.
THEY HAD NO TEXTURE TO IT.
DIDN’T HAVE ANY CRISPY,
CHEESY CRUST TO IT.
IT KIND OF JUST BECAME
VERY GLOOPY.
SO THE OYSTERS ROCKEFELLER WERE
A BIT OF A DISAPPOINTMENT.
CAESAR SALAD,
IT KIND OF FELL FLAT FOR ME.
I THINK, FOR A CAESAR SALAD
IN PARTICULAR,
YOU’RE NOT EATING IT
TO BE HEALTHY.
YOU’RE EATING IT
‘CAUSE IT’S DRENCHED IN CHEESE
AND IT’S DRENCHED IN THE SAUCE.
AND THIS ONE, THEY LEFT
THE ROMAINE PIECES WHOLE,
AND THE SAUCE
DIDN’T REALLY COAT IT WELL.
SO WHATEVER CHEESE WAS ON THERE
JUST KIND OF FELL OFF.
AT THE END OF THE DAY, IT FELT
LIKE A PLATE OF ROMAINE LEAVES.
BUT THE MAC AND CHEESE WAS
REALLY, REALLY GOOD.
IT CAME IN SORT OF REALLY,
REALLY CREAMY, LUXURIOUS
WHITE CHEESE SAUCE.
IT WASN’T JUST SORT OF WHATEVER
OLD CHEDDAR CHEESE.
IT HAD SOME KIND OF, LIKE,
FUNKY CHEESE FLAVOR TO IT,
WHICH I REALLY LIKED.
AND FOR FREE,
YOU COULD ADD PANCETTA TO IT,
WHICH WAS, LIKE,
NUGGETS OF GOLD IN THERE.
[ LAUGHTER ]
SO THE MAC AND CHEESE
WAS REALLY, REALLY GOOD.
IT WAS PROBABLY THE HIGHLIGHT.
I HAD THE CRAB CAKES.
THEY WERE GOOD.
IT DEFINITELY HAD A LOT OF CRAB
TO IT.
IT WAS REALLY FINELY SHREDDED,
SO IT BECAME KIND OF CREAMY,
WHICH I LIKE.
SOME PEOPLE MIGHT NOT LIKE THAT
IN A CRAB CAKE.
THEY WANT,
LIKE, BIG, JUMBO PIECES.
BUT I LIKED THAT.
AND IT CAME WITH A SORT OF
CHIPOTLE CREAM SAUCE ON THE SIDE
THAT YOU CAN DIP INTO IT.
IT WAS REALLY SMALL, THOUGH,
FOR THE PRICE.
I THINK IT WAS ON THE ORDER OF
MAGNITUDE AS THE MAC AND CHEESE,
BUT I FELT LIKE I GOT SO MUCH
MORE FOR THE MAC AND CHEESE.
SO, PRICE-WISE, SOME DISHES
WERE A LITTLE OFF, I THOUGHT.
Sbrocco:
YOU’VE GOT A GOOD APPETITE.
-I LIKE TO SEE THAT.
-Thomas: THAT’S RIGHT.
Whalen: WE HAD STARTED OFF
WITH A CHICKEN-CURRY SOUP,
WHICH WAS CREAMY AND VERY LIGHT
AND FLAVORFUL.
IT WASN’T OVERPOWERING ONE WAY
OR THE OTHER, WHICH WAS NICE.
I HAD THE PRIME RIB,
WHICH WAS GREAT.
IT WAS CENTER-CUT,
VERY WELL DONE, NICE AND RARE.
REALLY CREAMY MASHED POTATOES
ON THE SIDE, WHICH WERE GREAT.
FRESH VEGETABLES,
WHICH WERE REALLY NICE.
AND WE ALSO HAD THE —
THE OWNER,
SHE HAS HER OWN BREAD RECIPE.
SO THAT’S THE BREAD
THAT THEY HAD THERE,
WHICH WAS REALLY INTERESTING
AND GOOD.
Sbrocco: YEAH,
YOU FILL UP ON THE BREAD.
WATCH OUT. I CAN TELL YOU’RE
ONE OF THOSE GUYS, AREN’T YOU?
Thomas: AGAIN, I DID.
THE BREAD WAS VERY GOOD.
THEY DID NOT BRING ME MORE, AND
I WAS LIKE, “WHERE’S THE BREAD?”
YOU KNOW?
[ CHUCKLES ]
Sbrocco:
SO, HOW WAS THE SERVICE?
Thomas: THE SERVICE…
WE GOT THERE, I THINK OUR LADY
FORGOT ABOUT US A LITTLE BIT.
WE WERE UPSTAIRS, AND WE WERE
KIND OF IN THE BACK CORNER,
BUT I THINK SHE KIND OF GOT
CAUGHT UP IN THE OTHER STUFF
AND FORGOT ABOUT US.
Sbrocco:
THAT’S NOT NICE, IS IT?
Thomas:
I DIDN’T THINK SO.
I WAS MAKING THE SAD BREAD EYES
AND EVERYTHING,
AND THEY DIDN’T —
[ LAUGHS ]
Landry:
I ACTUALLY HAD GREAT SERVICE.
IT TOOK ME A LITTLE WHILE
TO FIGURE OUT EXACTLY
WHAT I WANTED,
AND SHE’D COME BACK
AND CHECK ON ME
AND I’D SAY,
“OH, ANOTHER MINUTE.”
BUT THEN SHE’D COME BACK AGAIN.
WE HAD A TABLE
OVERLOOKING THE BAR AREA,
WHICH WAS GREAT
FOR PEOPLE WATCHING.
-Sbrocco: ANYONE HAVE DESSERT?
-Whalen: YES.
I HAD THE CHEESECAKE
WITH NUTS ON TOP, AND CARAMEL.
AND IT ALSO HAD A LITTLE RIBBON
OF CHOCOLATE AT THE BOTTOM,
AND A GRAHAM-CRACKER CRUST.
IT’S A HUGE PIECE,
SO MY FIANCéE AND I GOT TO
SPLIT IT, AND IT WAS GREAT.
Sbrocco: AND YOU KNOW THAT
WHEN YOU SPLIT SOMETHING,
ALL THE CALORIES EVAPORATE
AND THEN THERE’S NONE.
Whalen: THAT’S RIGHT.
THAT’S THE PERFECT WAY TO GO.
Thomas:
I’M LOVING THE WAY YOU THINK.
IF YOU DENY THE CALORIES,
THEY DON’T EXIST.
-NICE.
-Sbrocco: THAT’S RIGHT.
Landry: I LIKE THAT THEY CAME
AROUND WITH THE DESSERT TRAY
SO YOU COULD KIND OF SEE
WHAT YOU WANTED.
Thomas: MM-HMM.
Landry: AND I JUST
WANTED TO MAKE SURE
WHAT I HAD HAD ICE CREAM ON IT.
‘CAUSE THAT’S JUST
A GOLDEN RULE.
IT HAS TO HAVE ICE CREAM.
AND, SO, WE WANTED
THE BREAD PUDDING.
IT DIDN’T COME WITH ICE CREAM,
BUT THE WAITRESS WAS
VERY ACCOMMODATING AGAIN
AND SAID SHE’D PUT ONE ON THERE.
THAT WAS GOOD.
BUT THE BREAD PUDDING WAS GREAT.
IT WAS BIG SIZE.
WE SPLIT IT.
IT WAS MORE THAN ENOUGH.
AND IT WAS A STANDARD BREAD
PUDDING, AND IT WAS WELL DONE.
Sbrocco: EXCELLENT.
WELL, THIS IS YOUR SPOT,
SO WRAP IT UP FOR US.
Whalen: WELL, I THINK
THE LAST TRUE SMALL TOWN
THAT’S LEFT IN THE EAST BAY
IS THIS GEM.
AND YOU CAN GO THERE AND ENJOY
SOME GREAT COMFORT FOOD
AND SOME GREAT COMPANY.
Sbrocco: ALL RIGHT.
AND, ALLIE?
Landry: I WOULD SAY GO TO HOTEL
MAC FOR THE GREAT AMBIENCE,
THE FRIENDLY PEOPLE.
THE LIVE PIANO WAS A BIG BONUS.
AND THEN HAVING SOME DECENT FOOD
ON THE SIDE.
Sbrocco: OKAY.
AND, ANTHONY?
Thomas: DEFINITELY AGREE.
AWESOME AMBIENCE.
SUPER FRIENDLY PEOPLE.
BIT OF A DRIVE FOR ME,
SO IT’S NOT A PLACE
I WOULD FREQUENT A LOT.
BUT OVERALL, BEAUTIFUL PLACE.
Sbrocco: ALL RIGHT.
IF YOU WOULD LIKE TO TRY
HOTEL MAC RESTAURANT,
IT’S ON WASHINGTON AVENUE
IN POINT RICHMOND.
THE TELEPHONE NUMBER IS
510-233-0576.
IT’S OPEN FOR LUNCH ON WEEKDAYS
AND DINNER EVERY NIGHT.
RESERVATIONS ARE RECOMMENDED,
AND THE AVERAGE DINNER TAB
WITHOUT DRINKS IS AROUND $30.
WELL, I HAVE TO THANK MY GREAT
GUESTS ON THIS WEEK’S SHOW.
ANTHONY THOMAS,
WHOSE OI-C BOWL CHINESE
RESTAURANT IN WALNUT CREEK
DELIVERS DIVERSE ASIAN FLAVORS.
ALLIE LANDRY AND THE EXPERTLY
EXECUTED SALSA AND SAUCES
AT LOS MOLES IN EMERYVILLE.
AND JACK WHALEN AND
THE TRADITIONAL AMERICAN FARE
AT THE RESTORED VICTORIAN
THROWBACK HOTEL MAC RESTAURANT
IN POINT RICHMOND.
NOW, WE REALLY WANT TO
HEAR FROM YOU
ABOUT YOUR EXPERIENCES
AT ANY OF THE RESTAURANTS
WE’VE BEEN TALKING ABOUT,
SO GO TO OUR WEBSITE
AT kqed.org/checkplease.
IT’S WHERE YOU CAN APPLY TO BE
A GUEST ON THE SHOW,
AND WHERE YOU CAN WATCH
EVERY EPISODE
OR SUBSCRIBE TO THE PODCAST.
YOU CAN ALSO READ MY NOTES ON
THE WINES WE’RE DRINKING TODAY.
AND DON’T FORGET TO FOLLOW US
ON FACEBOOK AND TWITTER
FOR EXCLUSIVE BEHIND-THE-SCENES
CLIPS, PICS, AND NOTES FROM ME.
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.
-Thomas: SALUD.
-Sbrocco: SALUD.
CHEERS. CHEERS. CHEERS.

Leave a Reply

Your email address will not be published. Required fields are marked *