Chocolate crème brûlée. Ixchel: Yes.
Kali: It blew our minds. Soleil: That’s probably
the best part — kind of what makes it
the paella. Jonah: I loved the crispiness
on the outside, and that was amazing. Drum roll, please. ♪♪ 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. 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. But this week,
something special — kids are having their say
at the “Check, Please!” table. And a first for us —
12-year-old twins. Kali is a bookworm
who loves to debate. Her sister, Ixchel,
is a free spirit who loves to dance ballet
and hip-hop. Will they both agree when it comes to
their favorite restaurant? Hmm.
Stayed tuned. And 11-year-old Jonah
was so inspired by “Hamilton” the musical,
he’s constantly rhyming and rapping as his alter ego,
MC Sassy J. But first, surf’s up
for 11-year-old Soleil, who hangs 10 whenever
the conditions are right. Luckily, her favorite paddle-out is just steps from her
restaurant in Half Moon Bay, a coastal getaway offering
fruits of the sea, live jazz, and killer sunsets. It’s Sam’s Chowder House. ♪♪ Shenkman:
When people come to Sam’s, we want them to have a getaway. We want them to forget about
all of their problems and have a really great meal. I’m Julie Shenkman. I’m the co-owner
of Sam’s Chowder House, and we’re here
in beautiful Half Moon Bay. My husband and co-founder
of Sam’s grew up on the East Coast
in a little coastal town. So we wanted to have an
East Coast-style seafood house where really, really fresh
seafood is prepared very simply, and really letting
the ingredients shine through. We chose this spot
because it is just so beautiful. And the north side of
the restaurant faces the harbor, and the south side,
it’s just open ocean. It’s really quite beautiful. For us, our mantra is,
“Fresh, local when possible, and seasonal.” Everything’s grown
all over the coast here. Our lettuce sometimes is
in the fields in the morning, and by evening we’ll be
serving it on our plates. We serve
sustainably fished seafood, and during crab season,
we will be serving local crab that’s caught right here
within Half Moon Bay. Sam’s Chowder House is really
well known for our lobster roll, and we use a pound and a quarter
lobster in every lobster roll. It’s a huge amount. And there’s just nothing
more delicious than, you know, eating a fresh oyster
with the salt air, and you’re tasting
the brininess of an oyster, and it’s just
a really wonderful combination. I personally like it
with champagne [laughs], but it’s good with a beer,
as well. Sbrocco: Soleil, now,
Sam’s Chowder House is a bit of a special treat
for you, isn’t it? Soleil: Mm-hmm.
Sbrocco: Yeah? How often do you get to go? Soleil: I probably go, like,
maybe once a month. I usually go
after surf practice. Sbrocco: After surfing,
and surfing in Half Moon Bay is pretty tough, isn’t it?
Soleil: Mm-hmm. Sbrocco: What’s your
favorite thing to get there? Soleil: The Point Reyes oysters.
Sbrocco: Yeah? Soleil: They’re super fresh,
and the Point Reyes ones have the most flavor to me.
Sbrocco: Mm-hmm. And do you get any sauce
with them, or… Soleil: Yeah. I put onion-vinegar sauce
and lemon, and that’s just perfect. I don’t really get
the horseradish on it. Ixchel: So do you like
the texture of oysters? Soleil:
I used to hate it. Honestly, I used to hate it,
but now I like it. Sbrocco:
Why did you change? Soleil: The sauce makes it good,
but I don’t know why. It’s a weird food.
It is. But… Sbrocco: It’s a weird food.
Soleil: …I really enjoy it. Sbrocco:
What else do you get? Soleil: For another appetizer,
I get the lobster ceviche. Sbrocco: Ooh. Soleil: It comes in this, like,
little tostada chip bowl, and then surrounding it is,
like, mango sauce. Sbrocco: Mm-hmm. Soleil: And then inside it
you have lobster, cabbage. The sauce is super creamy
and salty. And then you take
a little chip from the bowl and scoop it,
and it’s really good. Sbrocco: Is that your favorite
more than the oysters, or… Soleil: No. Nothing can top
the oysters. Sbrocco: Nothing beats
the oysters. Okay. Jonah, do you remember
what you had when you went to Sam’s? Jonah: I had the
Crispy Giusti Farms Artichokes, and I loved them.
Sbrocco: Ooh! Jonah: And they were crunchy
and flaky on the outside, and soft on the inside. And then they came with this
sour, rich, creamy lemon aioli. Sbrocco: Nice! Jonah: I also had
their Manhattan clam chowder. Now, I’d had New England
clam chowder before, and I thought I loved that best
out of all of the soups, but I’ve been converted. Manhattan clam chowder — I just
love the tomatoey base for it, and I love the spice kick. Jonah: That’s so good.
Sbrocco: Yeah. Jonah: I think my favorite
out of all of them were the roasted
garlic-chili prawns. I loved those fresh prawns
with those spicy chilies and that creamy, rich
feta cheese. It’s so good. Sbrocco: Nice. All right.
I want to ask you two, what was your experience
at Sam’s? Ixchel:
It was really good, judging that we don’t
usually prefer fish. Sbrocco: Okay. Kali: So the first thing we had
was the Halibut tartare. Sbrocco: Mm-hmm. Kali: And it was some of
the freshest fish I’ve ever had. Sbrocco: And if you don’t
like fish, I mean, tartare is going pretty fishy. Ixchel: Yeah.
Kali: Yeah. Ixchel: So basically,
it was like this fish on top of avocado.
Sbrocco: Mm-hmm. Ixchel: You wouldn’t even
taste the fish. You could only taste avocado. So it just basically tasted
like guacamole. Sbrocco: Yeah. Kali: Then we had
the fish and chips, and that — I loved
the fish and chips because it was super crunchy, and you couldn’t even
tell that it was fish. Sbrocco: Well, that’s a sign of,
you know, someplace with
really fresh fish. Ixchel: Yeah. Sbrocco: And what else
did you have? Kali:
We had the cioppino, and one of my childhood memories
is my grandma would come over, and she would make cioppino. Ixchel: Uh-huh. Kali: I just love the sauce.
Ixchel: Yes. The bell-pepper flavor
really came out in it. Sbrocco: Was it as good
as your grandma’s? Kali: Yes.
Ixchel: Mm. Kali: And I really liked
the bread that it came with. It just soaked up
all this cioppino, and I liked
how that was, so… Sbrocco: Right.
What else do you get? Soleil: Oh, yeah.
For my main course, I got Grandma’s homemade special
spaghetti and meatballs. Sbrocco: Spaghetti and meatballs
at Sam’s Chowder House? Soleil: Mm.
Sbrocco: What’s going on? Soleil: Their spaghetti
is the best. The noodles are so thick,
and they make the sauce there. The sauce is super fresh. Ixchel:
Yeah, for a chowder house, like, usually you’d expect that
it’s mostly focused on fish, but even, like, the side dishes,
like spaghetti, which isn’t focused on fish,
or, like, the desserts — everything was perfect. Sbrocco: It was, yeah? Both of you agree on that one.
Kali: Yeah. Sbrocco:
The twins agree on that one. Okay. Well, let’s talk about
the place for a minute because it’s pretty spectacular,
isn’t it, the place? Jonah’s going, “Yeah!”
Tell me about your thoughts. Jonah: Well, I loved to see
the sun set over the ocean. We played with my dog
on that beach before. Such a pretty beach to look over
while eating fresh seafood. Kali: Yes.
Sbrocco: Uh-huh. Jonah: This is not just a
restaurant. It’s an experience. Ixchel: Oh, we loved it. Afterwards we went down
to the beach and just laid there
for a really long time. Kali: One thing I do have to
say, though, is the line is so long. Sbrocco: If you don’t have
a reservation? Kali: Yeah. Ixchel: But I think they
handled it well ’cause we were in
by the first five minutes, and the line
was out of the door. Sbrocco: Mm-hmm.
Kali: Yeah. Sbrocco:
And any room for dessert? Jonah:
I had the soft-serve ice cream with sea salt and olive oil. It might sound weird,
but it’s so delicious. They, like, add a salty flavor
to the sweet ice cream, kind of like salted caramel,
and it was so creamy and refreshing. Sbrocco:
What else did you guys have? Kali: We had the
chocolate crème brûlée. Sbrocco: Ooh!
Chocolate crème brûlée. Ixchel: Yes.
Kali: It blew our minds. It was awesome.
We just… I’ve had crème brûlée before,
and it was very sweet. The chocolate kind of measured
that out, you know, and made it, like, just perfect. I just like the texture
of it, too. Ixchel:
Oh, my…I can’t… It was, like, literally
heaven in my mouth. Jonah: Yes, they had one of my
favorite deserts also — key lime pie. It has that tangy, sweet flavor. And then they even put, like,
a little mint garnish on top. And it’s just so creamy
and amazing, and I loved it. Sbrocco: All right.
This is your restaurant, Soleil. Give us a quick summary. Soleil: Sam’s Chowder House
is great for the three F’s — family, food, and fun. Sbrocco: All right.
And Jonah? Jonah: Sam’s Chowder House
is a great restaurant with a beautiful view for any
seafood lover or chowder-holic. Sbrocco: Okay.
And Kali and Ixchel? Kali:
If you love fresh seafood… Ixchel:
…and a beachfront view… Kali:
…then Sam’s Chowder House… Ixchel:
…is the place for you. Sbrocco: [ Laughing ]
Oh, great! Well, if you would like to try
Sam’s Chowder House, it’s on Highway 1
in Half Moon Bay. It’s open every day
for lunch and dinner. Reservations are recommended, and the average dinner tab
per person is around $35. ♪♪ ♪♪ Sbrocco:
Sister Kali and Ixchel are proud of their
multicultural roots. They’re part German, Indian,
Salvadoran, and Italian, so dinners in their family offer a pretty amazing mix
of culinary delights. Though it was a tough one just choosing
one restaurant to share, they finally agreed
on a South Indian spot offering comforting dosas
and sweet lassis in Sunnyvale. It’s called Sangeetha. ♪♪ Paniyadi: So Sangeetha —
it means music. Music and food are
the two things that kind of hit your soul. So this is a way
of bringing both together. I’m Pradeep Paniyadi. I’m the director
for Sangeetha Restaurant in Sunnyvale, California. I’m a third-generation
restaurateur. My grandfather got into
the business many moons ago, and it was my uncle that started
the brand Sangeetha in 1985. I missed the food
that I grew up with, and I wanted to bring a little
taste of that to the community. Our master chef is somebody
that’s been with us for over 30 years, and the recipe that we brought
over is essentially something that he learned
directly from my uncle. So there might be, you know, misconception that
Indian food is spicy. The idea is to bring
the flavors out. So if a particular dish needs
to have a certain level of spice to get that flavor out,
then we will do it, but where it’s not needed,
we completely avoid it. And if anything we can do
to make the kid eat better, eat more, you know,
we’re all for it. The dosas, for example —
it’s easy for them to eat. It’s fun for them to eat. Nothing brings us more joy
than to see a kid’s plate empty. You know, the colors
in the restaurant are all earthen colors. My philosophy is that
we come from the earth, the food that we serve
comes from the earth, and it’s actually our guests
and our customers that add color
to the restaurant, to our lives,
and to our livelihood. Sbrocco: All right. Now both of you can tell me
why you love Sangeetha. What is special
about it for you? Kali: Well, my grandma used
to cook Indian food, and she would never cook
South Indian food, so it’s really nice to,
like, get to explore the other side of India,
you know? Sbrocco: Right.
Ixchel: Yeah. Sbrocco:
So you had good memories just around the restaurant in terms of being
around your grandmother. Kali: Yes. Ixchel: And Sangeetha’s is
a very healthy alternative, especially for vegetarian folks
out there. Sbrocco: Because it’s only
vegetarian food. Ixchel: Yes. Sbrocco: Tell me what you get
every time you go. Ixchel: So, for me,
I always get the ghee dosa because I don’t like spicy food. So, like, it’s a little bit
crunchy. It’s a little bit soft,
and it’s really big. Sbrocco: Mm-hmm. Ixchel: And I love dipping it
in all the sauces. Sbrocco:
And what are those sauces? Ixchel: There’s
a lot of chutneys, and then there’s also, like, soups that have
tomato flavors and spices. Kali: Yeah, I really like
the ghee masala dosa. Sbrocco: Mm-hmm.
Kali: So it’s really big, like that big.
And it has potatoes. Sbrocco: Rolled over? Kali: Yeah, and I
really like that. Sbrocco: Right. What did you
have, Soleil, when you went? Soleil: For our appetizer,
we got the poori masala, which is, like,
a fluff wheat bread, and it comes with masala
and veggie kurma. It was really good. The masala was spicy, but
it wasn’t, like, super spicy, which was good because
I can’t do super-duper spicy. Sbrocco: Right. Soleil: And the veggie kurma
was a bright, like, sauce with different vegetables. There was peas and carrots
and, I think, some cabbage. Sbrocco:
Jonah, what did you have? Jonah: Actually,
we wanted to order so much that the waiter told us
we couldn’t because we didn’t know they’d
come in such big portions. So for an appetizer,
we had the plain idli, which was pretty awesome. I liked the spongy,
soft texture. And I also liked the large array
of sauces to dip it in — sambar and chutneys,
especially the sambar. It’s good plain or dip it
with anything, pretty much. Sbrocco: Would it be good
with your shoe? Jonah: [ Laughing ] I said
any of the food there. Yeah, but I’ll try it.
Sbrocco: Okay. Jonah: But then we also had
the Mumbai baaji dosa, and that was amazing. I loved, like, the crispiness
on the outside, the soft, spicy potatoes
on the inside. It’s so good dipped in, like,
the coconut chutney. And then there was
my favorite thing I got — drum roll, please — the onion chili uthappam! Sbrocco: Whoo-hoo!
Jonah: It’s so good. It’s, like, some soft,
delectable bread with, like, moist, crunchy onions
and spicy chilies. So good.
It’s so amazing. Sbrocco: Ixchel, I see, is —
you’re shaking your head. He ordered right, huh? Ixchel: Yeah, definitely,
’cause I feel like anything that restaurant has
is out of this world and my version of heaven. Kali: We usually get
the onion uthappam, too, so it’s very similar to that.
Ixchel: So good. Kali: Except it’s not spicy because Ixchel and I
cannot handle spicy. And, yeah, we usually take it
home and then eat it, like, in our lunches,
and it’s very easy to pack. Sbrocco: And uthappam’s a
little bit different, right? Kali: Yeah.
It’s like spongy, too. Ixchel: Yeah. Jonah: After school,
my mom heated some more of that onion chili uthappam
because we had leftovers. That was the ultimate
after-school snack for me. I kind of wish we could just
drive back to Sunnyvale and get more of that.
Ixchel: Yeah. Sbrocco: Did you have
any of these, Soleil? Soleil: Unh-unh.
Sbrocco: What else did you have? Soleil: Next we got
the chole bhatura. It’s, like,
a huge, huge fluff bread, and you tear a little piece off
and dip it in types of sauces. They had the chana masala,
the red onion, and the raitha, which was, like,
the yogurt-y, tangy sauce which is my favorite. And I liked the plates
because they were metal, and they had different slots
for the sauces, which I thought was
kind of cool. Ixchel:
I just have a question. Have you guys tried
the mango lassi there? Jonah: Yes!
Soleil: Yes! Jonah: That was one of
the greatest lassis ever. Soleil: There was two types
on the menu, the salty and sweet, and me and my mom
got the sweet one, and which was really nice is the
manager gave us them for free. Sbrocco: Oh, that’s nice.
Soleil: Yeah. Kali: Mango lassi’s
good everywhere, but this mango lassi’s better than most of
the mango lassis I have tried, including some
I’ve tried in India. Sbrocco: Really?
And did you like the service? Were they very nice to you
and helpful? Jonah:
The service was — to me, the service was kind of
fast but not friendly. It was partly because they were,
like, kind of wanting to close down quick. We got there kind of, like,
an hour before closing. Sbrocco: So don’t go
close to closing time. Jonah: That’s the moral. Sbrocco:
That was the real thing, the moral of the story. Ixchel: I feel like the customer
service could be better, but, for me, the food
is what really matters. Soleil: When we went there,
the service was really good. Our waiter — he gave us, like, a history lesson
about the place. Sbrocco: And they have places
in India. Soleil: Yeah, there’s, like,
83 all over India, and then there’s one in America.
Sbrocco: Mm-hmm. Right. Soleil: And he was really nice.
He gave us free dessert, which was
the semolina-pineapple pudding, and the pineapple flavor
was not overexaggerated. Sbrocco: Mm-hmm.
Soleil: It was really good. Sbrocco: Oh, now you guys are
gonna get that next time, huh? Kali: Yes.
Ixchel: Definitely. Sbrocco: You’re gonna try it.
All right, girls. Wrap it up for us.
This is your restaurant. Ixchel: If you want
to go to India… Kali: …and you don’t want
to pay for tickets… Ixchel: …then Sangeetha
is the place for you. Sbrocco: All right.
And Jonah? Jonah: If you want an authentic
South Indian experience with tasty, spicy food
in large portions, go to Sangeetha
Indian restaurant. Sbrocco: And Soleil? Soleil: If you want to try some
of South India’s best food, go to Sangeetha’s. Sbrocco: If you would like
to try Sangeetha Restaurant, it’s on East El Camino Real
in Sunnyvale. It’s open every day for
breakfast, lunch, and dinner, and the average dinner tab
per person is around $25. ♪♪ ♪♪ As you’ve guessed by now,
Jonah is definitely not shy when it comes to
meeting strangers, so it comes as no surprise
he’s made fast friends with the chef
at his restaurant, a festive place
that’s earning a reputation for it’s fresh take on one
of Spain’s most famous dishes. In Santa Rosa,
it’s Gerard’s Paella. ♪♪ Nebesky: The feeling we wanted
to have in here is very much like a European-style, a Spanish-style
tapas restaurant. People are sharing stuff. It’s loud.
It’s crazy. It’s all kinds of good things
going on. I’m Gerard Nebesky
of Gerard’s Paella in downtown Santa Rosa. The origins of paella,
originally, are actually a Moroccan dish. It’s — after 300 years
of the Moors occupying Spain, when they left,
they left their pans behind, and the Spaniards adopted it
and turned it into a paella as their national dish. So we’ve been doing this
on the road pretty much for about 15 years.
We do it nationwide. Our whole setup is
very portable. It’s beautiful to see it go
from a bare pan to this beautiful
mosaic of food, you know, in the matter of
an hour, hour and a half. We’re making it
very accessible here. We always have three batches
of different styles of rice cooking away, and then we have 11-inch pans
that that rice goes into. The raw proteins or veggies
all get put on top, and then it goes into
the 700-degree oven and gets flashed and
all cooked off in six minutes. The most coveted part
of the dish is the bottom of the pan,
which is called the socarrat, and it’s literally a sweet rice
that’s been caramelized. Woman: Yeah! Nebesky: We’ve got great little
tapas scene, as well as a bar scene. We have a fantastic bartender,
Frank Dice. He’s legendary in the area. We’re doing all kinds
of neat stuff. It’s all artisanal-made,
and we’ve got basically something
for the whole family here. But the true success of the dish
is the social aspect of it. It’s afforded me [laughs]
to have a captive audience because I do like talking. I like socializing. I like swapping stories
with people. This is a way to, you know,
stand around and talk about stuff,
and, I mean, it’s just great. I love it.
Man: Good job. Nebesky: Oh, good.
Man: Keep up the good work. Sbrocco:
Now, I understand from Gerard that you actually got in there and learned how to make
a little paella, didn’t you? Jonah: Yeah.
Sbrocco: Yeah. Jonah: So he’s kind of
a local celebrity, and I met him,
introduced myself, and he was so nice to me. And he presented me
with a paella pan, two different kinds
of paella spices, and a paella recipe, and a pepper
that they put in paellas. That was so nice of him.
Sbrocco: Isn’t that wonderful? Jonah: He’s so nice. Sbrocco: And what did you like
most about making paella, and then what do you like most
about eating paella? Jonah: What I like most about
making paella is eating it, and what I like
most about the eating it is probably just
everything combined. My favorite paella to get there
is the El Pescador, which means “the fisherman”
in Spanish. I love all that fresh seafood with that rice
that’s usually soft but sometimes gets amazingly
burnt and crispy at the bottom. Sbrocco: Mmm.
That’s the best part. Jonah: It is. And it also has
some creamy aioli on this one, and you can squeeze
the lemon on top to give it, like,
a little tangy kick. Sbrocco: Oh.
Jonah: So good. Sbrocco: Did you —
have you ever had paella before? Soleil: Mm-hmm.
Sbrocco: Which one did you get? Soleil:
I got the Rosa paella. It comes with marinated chicken,
arugula, fennel, Chorizo Bilbao. It was so good. And, actually, the arugula
and fennel come on top, so you kind of mix it
like a salad. Sbrocco: And did you like
that chorizo in there? Soleil: It wassupergood.
Sbrocco: Mm-hmm. Soleil: That’s probably
the best part — kind of what makes it
the paella. Sbrocco: Mm-hmm. Ixchel: We also got
the Rosa paella. I really liked it. It was very smoky for me, but other than that,
it was really, really good. Jonah: I actually really like
that smoky flavor in it. Sbrocco: Yeah.
Jonah: Did all of you get tapas? Kali: Yeah.
Soleil: Yes. Kali: We got
the Paquito Bocadillo. Sbrocco: Okay.
Kali: So it had arugula in it, and arugula is a very strong,
you know… Ixchel: Flavor. Kali:
…bitter and kind of spicy. After taking out
the arugula, though, it was really good. Like, it was very well made.
Ixchel: Yeah. Kali: I could tell, like,
the prosciutto was high quality, and the cheese was, too.
Sbrocco: Mm-hmm. Kali: We also got
a tortilla espanola, and we really liked it.
Ixchel: Yeah. Kali: And then just
the aioli sauce kind of threw it off a little,
but other than that I loved it. Ixchel: Yes. It looked like
a slice of cake, but, like, savory. Soleil: I got the bodega salad,
which had roasted mushrooms, spring onions,
and cider vinaigrette and crispy jamon, and it was so good, probably
the best salad I’ve ever had. Jonah: That is…
Sbrocco: The best salad? Jonah: I agree with you.
Sbrocco: Oh. Jonah: That is my
favorite salad ever. I love those
goat-cheese toasts — so creamy and crunchy. And I love those
crunchy jamon bits. They’re like prosciutto,
but more flavorful. Sbrocco: Mm-hmm. Jonah: And the egg on top,
the poached egg — it’s soft and, like,
the best egg ever. But my favorite tapa is probably
the stuffed piquillo peppers. So they have these tangy peppers with this creamy
goat-cheese inside and then these chilies on top. They just give it
a tiny bit of spice kick. Soleil: I also got
the stuffed piquillo peppers. It’s super rich, and it has
a really nice presentation. Sbrocco: Right.
Soleil: It was really good. Jonah: It’s so good! But I think my second favorite
would be papas bravas. They’re these potatoes that are
crispy but then soft also, and then they have this thing
called angry sauce on them, which is kind of a funny name
’cause it’s spicy and creamy. Sbrocco:
And it’s very angry. Jonah: Like, “Ah, why are you
eating me?” [ Laughter ] Sbrocco: Let’s talk a little bit
about the place. Ixchel:
Very aesthetically pleasing. Sbrocco: Mm-hmm. Soleil: I really liked
how the restaurant was set up. And the restaurant was
kind of modern in itself, but still had that,
like, cultural feel. Kali: The service
was so amazing. They came and checked on us.
Ixchel: They were very friendly. Sbrocco:
They were very friendly. Kali: They’re so nice.
Sbrocco: All right. Did anyone have any dessert? Ixchel: Yes, we had
the creme Catalan. So it has, like, a caramelized
layer of sugar on top that you have to break through
to get to the pudding. Kali: It had three raspberries,
and I really enjoy just the sweet and tart
mixing together. And it tasted like gingerbread, and that was unexpected
but very, very good. Sbrocco: Yeah. Soleil:
I had the churritos chocolate. Sbrocco: Mm-hmm.
Soleil: It was really good ’cause they make
the churros there. They’re homemade.
They’re, like, little. Sbrocco: Yeah.
Jonah: Yeah. Soleil: And then there’s
a little cup of chocolate — super warm and fresh —
then you dip some and eat it. Jonah: I know.
Soleil: They’re super good. Jonah: I like how
it’s not too sweet. It’s sugar and cinnamon. And the chocolate is
a little bit sweet, a little bit bitter, creamy.
Sbrocco: Mm-hmm. Jonah: That’s, like,
the best part of it. Sbrocco: All right. Give us a quick wrap-up
of your restaurant, Jonah. Jonah: If you want delicious,
authentic Spanish food in a beautiful
but casual atmosphere, it’s at Gerard’s Paella. Sbrocco:
Okay, and Soleil. Soleil: If you want great,
delicious paella in a cool restaurant setting,
go to Gerard’s Paella. Kali:
If you are a paella lover… Ixchel: …and you want
a pleasing aesthetic… Kali: …then Gerard’s
Paella Y Tapas is for you. Sbrocco: All right.
If you would like to try Gerard’s Paella Y Tapas, it’s on 4th Street
in Santa Rosa. It’s open Wednesday through
Monday for lunch and dinner, closed on Tuesdays, and the average tab
is about $30 a person. I have to thank my terrific
guests on this week’s show — Soleil, who’s crazy for
the ceviche at Sam’s Chowder House
in Half Moon Bay; Kali and Ixchel, who really dig the dosas
at Sunnyvale’s Sangeetha; and Jonah, who dons his beret
to say, “Olé”… Jonah: Olé! Sbrocco: …at Gerard’s Paella
in Santa Rosa. 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 don’t forget that you can
watch any of the shows on our website
at kqed.org/checkplease. 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. All right, you guys.
You were awesome. Kali: Awesome. Jonah: Boom! Sbrocco: What is the craziest
food you’ve ever eaten? Jonah: I’ve eaten a fish eye.
Sbrocco: A fish eye? Jonah: Well, actually,
I didn’t completely eat it. My dad kind of tricked me
into putting it in my mouth. Sbrocco: All right. Jonah:
[ Beatboxing ] [ Rapping ] ♪ Yo, yo, yo
I love to watch ♪ ♪ “Check, Please! Bay Area” ♪ ♪ Watch it without getting
hungry, I dare you ♪ ♪ I love looking at all the
stuff and mouth-watering food ♪ ♪ Just watching it puts me
in the greatest mood ♪ Sbrocco: [ Laughing ]
I love it. ♪♪