Thirsty Bear Brewing Company, Nick's Cove, Middle East Market: Check, Please! Bay Area reviews

♪♪ Kasin: It's unctuous, and it's just irresistible. ♪♪ Ashby: ...which was phenomenal. I was blown away. I wanted to stay. I didn't want to leave. Sbrocco: Everybody! [ Laughter ] ♪♪ 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. This week, writer, artist,

and culinary historian Miriam Kasin takes us to her favorite Middle-Eastern cafe. Not only can you dine in, but, if inspired, you can buy the ingredients and make the meal yourself. And third-grade teacher Natalie Ashby guides us to the coast to a cozy cove and an even cozier dining room on Tomales Bay. But first, security guard and organic beer lover Omar Montes shares his favorite brewery and tapas restaurant. Small bites and craft beer are complemented by charcuterie and flamenco dancing at T

hirstyBear Brewing Company. ♪♪ Mullins: ThirstyBear was named -- funny story -- it was named after an escaped circus bear who had stolen a beer from a gentlemen sitting in a park in Russia. Slapped the man, took his beer, got drunk, and then they had to take him back to the circus. Welcome to ThirstyBear. We're the first and only certified organic brewery. My name is Tim Mullins. I'm the general manager here. ♪♪ We went organic in our beer production 2007. We got our green business certification

in 2010. ThirstyBear was a top-100 restaurant for the first five years it was open. It was very unique for a brewpub to have Spanish cuisine. I mean, tapas is historically a communal food. You order a lot of small plates and everybody shared, much like beer. We serve nine different beers on tap. Really, only two are flagships, or that we have all the time. One is our Panda Bear Ale and our Howard Street IPA. All the other beers rotate, and our brewmaster, Brenden, brews all of them. They're all

really his recipes and his creations. We all love what we're doing here. Beer is fun. Food is fun. It's a fun environment. You know, people come here to have a good time and a fun time, so it's really about just the passion for the product and the people that work here. Man: Perfect, yes. Thank you. Sbrocco: Now, Omar, you are a beer lover. Montes: Yes. Sbrocco: Right, and this is San Francisco's oldest brewpub. Montes: Yeah. Sbrocco: I mean, 1996 -- This has been around 20-plus years. Montes:

Pretty old, yeah. Sbrocco: How did you first discover it? Montes: Well, so about two years ago, I picked up guitar lessons from one of my Spanish instructors. You know, I really love the music. I like flamenco music. I was learning how to play it, and he just told me one day, "Hey, check out this place in the city." Sbrocco: Because they have -- ThirstyBear has flamenco dancing on Monday night. Montes: Exactly, exactly. He never even brought up the food or the drinks. Sbrocco: Right. Montes: I j

ust went to check out the show, and I was really impressed by the quality of the beer, the quality of the food. I said, "I'm going to come back." Sbrocco: That's awesome. Everybody! [ Laughter ] Right? Montes: Yeah. Sbrocco: Get your flamenco in. Montes: Yeah. Sbrocco: So is there a dish that you really enjoy? Montes: For appetizers, yeah. I will get the piquillo peppers. Sbrocco: Mm-hmm. Montes: It's served in a really nice white plate. It has a lot of color, and it's filled with tuna, and on t

he side, it has aioli sauce... Sbrocco: Mm-hmm. Montes: ...just kind of drizzled around the plate with a little bit of onions and chives. I have no idea what else is on there, but it's really good. Kasin: I also started with the piquillo peppers, which I thought were wonderful. It was a cilantro puree salsa... Montes: Oh. Kasin: ...that it's in with the tuna. That was very good. Sbrocco: Mm-hmm. Kasin: We tried another one that we liked called zarzuela, which is a seafood stew in a nice broth. S

brocco: Mm-hmm, right. Kasin: It was very good. Sbrocco: What about macaroni and cheese? Ashby: I did have macaroni and cheese, actually. Montes: You did? Ashby: That was one of our tapas, yeah, and it comes out in a little cast-iron pot, and it's fairly large shells, so the shells just have the ooey-gooey sharp cheddar. Sbrocco: You can say that, ooey-gooey. It's a term. It's a term. Ashby: Sharp cheddar cheese inside, and, again, it's a fairly large portion, so three people can share it easily

, and it's wonderful with the beer selection. Sbrocco: Mm-hmm. Ashby: And we also had the empanadas... Montes: Oh, yeah. Ashby: ...which have malt in the dough so, again, perfect pairing with the beer. Montes: Yeah, yeah. Ashby: The pastry was really soft and fluffy, and it was filled with some pork. Sbrocco: Mm-hmm. Ashby: But we did have some other wonderful appetizers. We had the pork ribs, which were in this juicy sauce... Montes: Oh, yeah, love those. Ashby: ...and it just melted off the bo

ne. Montes: Yeah, right off the bone. Ashby: And it was in a little raclette, and so we shared it as a table. We also started with the nine-beer tasters, so we tried every single beer in the -- Sbrocco: That's what they have on draft, right? Ashby: Yes, and I discovered so many, like, wonderfully creative, unusual flavors. Montes: Yeah. Sbrocco: Do you have a favorite beer? You want to talk about the beers for a bit? Montes: The one I've been trying recently is called the Kolsch, which is, like,

German ale. Sbrocco: Mm-hmm. Montes: It's nice and gold. Again, it's very smooth, you know, not bitter at all. It's ice cold. It just goes down real well. Sbrocco: It goes great with the piquillo pepper. Montes: Exactly. Sbrocco: Did you have... indulge in any of the beers or drinks? Kasin: I did. My companion had the beer sampler, which I tasted, and I really liked the Tolstoy's Inkwell. It's a very dark beer, obviously, and I also had a glass of sangria, and their sangria is really interestin

g. Montes: Yeah. Kasin: It's not sweet, and they add brandy to it... Sbrocco: Mm-hmm. Kasin: ...three different spices, and it comes with a fruit garnish, which I put into the drink to get the flavors of the fruit in it, and I thought it was delightful. Sbrocco: Mm-hmm. What do you often get for your main course? Montes: If I'm really hungry I'll go for the ThirstyBear burger. It's nice, lightly charred meat, you know? It has arugula lettuce on top. The bun is just nice and warm. It's not crunch

y, but it's that right amount. Sbrocco: Mm-hmm. Kasin: We had the paella Verduras, which was a vegetable paella, which was very nice. It had roasted zucchini and peppers and onions and then chopped spinach and peas in it, and it was topped with queso fresco that was melted. Montes: Mm-hmm. Kasin: I thought it was very tasty and very delicious. Sbrocco: Right. Ashby: I had the paella Valenciana, which was the meat and fish paella, and that came out in a big cast-iron pan, and my dad and I shared

it, and it was steaming hot, just what we wanted on a cold, rainy night in San Francisco. And it was packed with fish, and the fish tasted very fresh and saffron in the rice added a nice floral component. It was just something that you wanted to savor, and the beer cooled you down, and you dug into this paella, and flamenco was happening in the next room. Montes: Yeah. You just... You go in there. I thought I had to pay to watch the show, but one of the best performances for free, absolutely. As

hby: Right! Sbrocco: You're at a beer pub with Spanish tapas and flamenco. Ashby: It just felt like a wonderful cozy and celebratory space. Kasin: Mm-hmm. Sbrocco: What about... So any desserts? Kasin: Yes, the warm bittersweet chocolate cake was just delicious. It was very dense and very rich, and it was just wonderful. Sbrocco: Yeah. Ashby: Yeah, so we had the churros, and they were just melty, oozy, cinnamon. Kasin: Fluffy. Ashby: They melt in your mouth, and you have a little cup of hot choc

olate... Kasin: Yeah. Ashby: ...so you dip the churro in the hot chocolate, and then you have the hot chocolate to sip when you're finished with the churros. Montes: It's perfect, yeah. Ashby: It's perfect. Sbrocco: All right. Your restaurant, Omar. Wrap it up for us. Montes: Yeah. Good food, good vibes. Share a plate with some friends and enjoy the beer. Sbrocco: All right. And Miriam? Kasin: I would go to the bar and try the different beers and the sangria, which is delicious, and have a coupl

e of tapas. Sbrocco: And Natalie. Ashby: Creative beers and delicious bites. Go for the flamenco and the wonderful night out. Sbrocco: All right. If you would like to try ThirstyBear Brewing Company, it's located on Howard Street in San Francisco. The telephone number is 415-974-0905. It's open for lunch and dinner every day. Reservations are recommended, and the average dinner tab per person without drinks is around $30. ♪♪ ♪♪ Our next restaurant is a waterside retreat. As one of the last remai

ning historic settlements which catered to the early tourist trade on the Northern California coast, Natalie's spot serves fresh seafood and produce grown right on the property. It's Nick's Cove. ♪♪ ♪♪ Grunt: Nicks was born out of the passion of Nick and Francis Kojich. They bought it in 1930 and opened pretty much what it is today. Staying in our cottages is an experience that... It's just not to be missed. From the minute that you arrive, you're greeted with barbecued oysters. There are beauti

ful marble floors in the bathroom that are heated, so your toes are nice and toasty. In the morning, our servers bring you beautifully baked pastries, French-press coffee, and teas. We have an acre garden that is sheltered by a row of cypress trees, so it has these wonderful little microclimates, and we're able to grow things that most people can't grow this close to the coast. A lot of the vegetables go onto the plates in the dining room, and some of our fresh herbs are made into shrubs for our

cocktail program, and we are neighbors to some of the most amazing cheese makers across America. Like, this is the place for cheese. ♪♪ I think one of the best vibes about Nick's is that it's for anybody. You can come here after you've been out kayaking, and you're wet, and you have your sandals on, and you can come into a beautiful dining room, or you can come for a special occasion -- a birthday, an anniversary -- in beautiful outfits, and you're still going to feel as welcome and as comforta

ble. Sbrocco: Natalie, you have been going to Nick's Cove since you were young. Ashby: Yeah, so I grew up in Marin, and we would toodle out on Highway 1 and go for a hike on a Sunday or celebrate a special occasion, and we would end up at Nick's Cove with my family. Sbrocco: Is there a food memory or something that you go back and you walk in the door at Nick's cove and -- Ashby: Oh, yeah. Sbrocco: Mm-hmm. Ashby: Fish and chips. Sbrocco: Right. Ashby: So the fish and chips comes out in this meta

l pan, very rustic, and you have some delicious cod, incredibly fresh, and it's battered in this fluffy batter that just kind of breaks apart as you open it, and it's warm, and it's Lagunitas IPA beer-battered, so it's also local in that sense, and you have the Kennebec fries, which just break apart, and they're crispy on the outside. Sbrocco: Okay, now I'm hungry. [ Laughter ] Ashby: I could go on. Sbrocco: Omar, what did you have when you went? Montes: Yeah, I had the fish and chips, as well.

It was light. It was tasty. You could taste the fish. It was really fresh, and the tartar sauce was just amazing. I was dipping everything in the tartar sauce. It had a very strong flavor, but it's not overwhelming. It was a nice portion, too. I really liked it. Sbrocco: And, Miriam, what about you? Kasin: I have to say the fish and chips, for me, I tasted the cooking oil too much... Sbrocco: Ah. Montes: Hmm. Kasin: ...which was a little unpleasant. Sbrocco: Mm-hmm. Kasin: I loved the clam chowd

er. It is just chock-full of fresh clams, and it's not thickened with flour, so it's very, very nice. Ashby: Yeah, I agree. It's incredibly light, and you don't feel burdened down by the cream that's often in clam chowder, and you can really taste the fresh clam. Kasin: Mm-hmm. Right, right. Sbrocco: Obviously, we're talking about Tamales Bay, so we've got oysters, as well, that you can certainly indulge in. Kasin: Oh, yeah. Sbrocco: You had some oysters when you were there? Montes: Yeah. I'm no

t sure what they were called, but they had the barbecue oyster sauce on top. Ashby: Mm-hmm. Montes: It was amazing. Like, it was just the right amount of barbecue sauce, where you still taste the oyster, you know, and then you get this nice kick. It was sweet. It was tangy. It was just perfect, and I ate all of them. Sbrocco: You ate all the oysters. Montes: Yeah. Ashby: Of course! Sbrocco: Although, Miriam? Kasin: That's interesting because the sauce was too sweet for me. Montes: It was too swe

et? Kasin: Yeah. Sbrocco: You would have preferred the oysters without that sauce, the barbecue sauce. Kasin: Yes, the people that ordered the raw oysters with a little vinegar sauce and a little champagne sauce, those were very nice. Sbrocco: Right. Kasin: But we loved the ceviche. Sbrocco: Mm-hmm. Kasin: It had just the right amount of citrus and then the smooth avocado that went with it, and I thought that was excellent. And then I had the cioppino. Sbrocco: Yeah. Kasin: The broth is a tomato

puree. It's not the kind of cioppino broth that I'm used to, and there wasn't a lot of taste of garlic in it, so I wasn't as fond of that. Sbrocco: So, that wasn't one of your favorite dishes at all? Kasin: No, that was a little disappointment. Sbrocco: Right. Kasin: What was really good with the crab was the crab Benedict. Ashby: Yes! Kasin: It has a layer of mashed avocado underneath the crab, a good healthy portion of crab and just very nicely done. Ashby: Yeah. Montes: Did you try the garli

c fries? Kasin: Oh, yes. Montes: They're amazing. Kasin: They're wonderful. Sbrocco: You're still smelling it. [ Laughter ] Kasin: Yeah, yeah. Yeah, it's fresh garlic. It's not garlic powder. Montes: Yeah, you can taste it. It was in your breath for a few days. but it was good. Sbrocco: It's a beautiful place to look at the view, isn't it? Ashby: Yes, it's beautiful. Kasin: Oh, stunning view. Ashby: Yeah. Amazing. Kasin: And the drive out -- If you go out on the Lucas Valley Road route... Sbrocc

o: Mm-hmm. Ashby: Yes. Kasin: ...it's just a beautiful drive there. Montes: Yeah. Ashby: Yes. Sbrocco: Yeah. Ashby: And did anyone walk down the dock to the end, ...and there's the little warming pad? Sbrocco: The little warming pad that you can sit and bring your cocktail or your drink. Ashby: Yeah. And you can order a cocktail on the phone out there. Montes: Oh, wow. Ashby: There's a phone, so you can order one, or play the piano. Someone was playing the piano when I was there. Sbrocco: Did yo

u have anything to drink with... Montes: Yes. Sbrocco: They certainly have... Montes: Extensive. Sbrocco: ...quite extensive wine list. Montes: I got the margarita. It was -- Sbrocco: That's not on the wine list. Montes: Oh! [ Laughter ] Sbrocco: They do have lots of great cocktails, too. Montes: I got it from the bar, and it was, like, a nice amount of tequila in it. It was really strong, but the lime was just absolutely amazing. It was fresh, organic. It had a lot of flavor. Sbrocco: Absolutel

y. Montes: Yeah. Sbrocco: Do you have a favorite drink that you get when you're there, or... Ashby: I do. So, the craft cocktail is a cocktail that they make fresh from the garden, and it changes from time to time. Sbrocco: Mm-hmm. Ashby: But while I was there most recently, their cocktail included honey and Terroir gin from St. George's influenced by the Marin mountains and... Kasin: Oh, wow. Ashby: So it's perfect after you've gone on a hike outside in Marin, and then you come back, and you ha

ve this cocktail, so... Sbrocco: And there are places to stay if you've had too many margaritas. Ashby: Mm-hmm. Yes. Sbrocco: There are 12 cottages there that you can stay overnight and stay for the weekend. Montes: I wanted to stay. Sbrocco: They are quite something. Montes: I didn't want to leave. Sbrocco: What about any desserts? Kasin: I had the butterscotch pot de creme... Ashby: Yes! Kasin: ...and that was lovely. It had home-whipped whip cream on it and a very subtle brown-sugar flavor to

it. It was very pleasant. Ashby: So we also enjoyed the butterscotch pot de creme, and it was very refreshing after eating a lot, and it tasted like whipped cream with this lovely butterscotch-y flavor, and then they also brought us, on the house, a brownie sundae, which we discovered... It was this warm melty brownie with black cherries on it that were slightly boozy, and they added a nice punch, and we discovered that if we dipped the brownie into the butterscotch, it was this amazing combina

tion, like, the butter... Oh, very decadent. Sbrocco: All right. Your restaurant, Natalie. Wrap it up for us. Ashby: Okay. Toodle down to Tomales Bay and enjoy the cozy comforts of Nick's Cove. Sbrocco: Okay. Miriam? Kasin: Go for the fantastic view, the lovely drive out, and order the ceviche and the clam chowder. Sbrocco: And Omar. Montes: Yeah, I think it was great scenic views, beautiful, freshly made fish entrees, and an extensive drink list. Amazing. Sbrocco: All right. If you would like t

o try Nick's Cove, it's located on Highway 1 in Marshall. The telephone number is 415-663-1033. It's open for lunch and dinner every day. Reservations are recommended, and the average meal per person without drinks is around $50. ♪♪ Post your favorite food shots on Instagram with the #bayareabites, and have a chance to see your food pics on the show. ♪♪ ♪♪ Miriam's spot is both a Persian cafe and a Middle Eastern market. This welcoming business lives up to Persia's legendary tradition of hospita

lity. Khosh amadid! Or welcome to Middle East Market. ♪♪ Amir: It was actually my dad's dream or idea to do something like this, but, you know, we decided to do it together. We ended up coming in together and starting the business, and it has been a dream come true. Hossein: Hi, I'm Hossein, and my son Amir. We are the owners of the Middle East Market. Amir: The idea from the beginning was to have a place where people could come, have good food for a good price, a place where they could be them

selves and just enjoy it, have a place for community and place to look forward to coming to. Hossein: Me and Amir always ask people, you know, whatever you like... You just tell us what you like, and we can get it for you. Woman: This is my favorite of all of them. Hossein: You know, they say, "Oh, I want this cheese," or that candy or that rice or that spice, and we bring it for them. It really is amazing because we have lots of people who really actually count on us, and this is something that

I'm so happy for my son to witness that and witness it together. Amir: Yeah, it's been a great response from the community from support and... Hossein: Their support is amazing. Really, I feel more blessed than anything else because I'm sharing this experience with my son, and at my age, and it could've never been so much sweeter. Sbrocco: Now, Miriam, this place has a rich history, doesn't it? Kasin: I discovered it when I went to get some baklava for a meal I was making at home, and then I di

scovered the restaurant, and I've been going there ever since. Sbrocco: And, you know, this is Persian cuisine or Iranian cuisine. Kasin: Mm-hmm. Sbrocco: Let's talk a little bit about the flavor profiles. Kasin: Well, one thing I really appreciate about Middle East Market is that they serve a number of long-cooking stews, and one of my favorites is called fesenjan. And they make the sauce by pounding the walnuts in a mortar and pestle until they're completely smooth, and then they cook it with

pomegranate molasses for four or five hours, and it's sweet and sour, and it's unctuous, and it's just irresistible. Sbrocco: Did you have a dish that you fell in love with? Montes: I really loved the chicken wrap. It was just amazing with the pieces of chicken, and you can tell there are so many spices on the chicken. It had a lot of flavor. Just... It all contrasted well with the -- I believe there was yogurt and lettuce and tomato. Everything was fresh. Everything had its own unique flavor, a

nd it all just mixed perfectly. I really loved it. Sbrocco: You ate the whole wrap? Montes: Of course. [ Laughter ] Sbrocco: What was your experience at Middle East Market? Ashby: So we walked in knowing very little about Persian food, and we told Daniel, who works at the counter, that we didn't really know what we were getting ourselves into, and he said, "Okay. I'll take care of you." So, he started spooning out a taste of each of the stews. Montes: Oh, wow. Kasin: Oh, really? Ashby: And then

we were still unsure what to order because everything was so delicious, and we wanted everything, so he's like, "Okay. I'll just bring out some dishes." Kasin: Oh! Ashby: So we sat down, and we ended up having a lot of the menu. We had three different types of stew. The fesenjan was definitely one of my favorites of all time. We also had a koobideh kabob, and Daniel said that you put the sumac on top for health and digestion, so we did that, and it added a really nice savory quality that kind of

cut through the oil and made it feel a bit healthier. Sbrocco: Healthy, digestion. Ashby: Yes, healthy. Exactly, as you ate it. Sbrocco: Mm-hmm. Ashby: We also really enjoyed one of the green stews. Kasin: Oh, ghormeh sabzi. Ashby: Yes, that's the name. Ghormeh sabzi, exactly. Kasin: Mm-hmm. Ashby: And it had a slight sour flavor and kidney beans, and it just felt incredibly healthy. Sbrocco: Mm-hmm. Ashby: And then you soak it up with your dill and fennel fava bean leaf rice, which is just won

derfully seasoned and just what you want. Kasin: Oh, Persian rice is the best in the world. Ashby: Yeah. Kasin: They make it by this really long process where it's soaked overnight with some salt. Then it's drained, and it's boiled in a pot of water for about 10 minutes. Then they drain it again, and then they pile it up in a pot with some sliced potatoes or some bread on the bottom, and it steams in its own water, and every grain is separate. Ashby: Yeah. And they brought out some tahdig for us

... Kasin: Oh, they did? Oh! Ashby: ...which was phenomenal. I was blown away, and so Daniel said that in a Persian family, this is what everybody fights over. It's the bottom of the rice, and it's the lavash, and the rice is fried on top, and it's crispy, and it soaks up the fesenjan in this, like, amazingly decadent way, and I was all over that. We had a big plate, and it was on the house, of the tahdig, and I just kept devouring it. My poor husband didn't get very much. Sbrocco: Did you get t

he... Do you get the tahdig? Kasin: Oh, yes. I did. I didn't want to talk about it because I don't want them to run out when I go there. Sbrocco: What else did you have besides the wrap? Montes: I got the koobideh kabob. That was... It was a nice, generous portion of rice, and then the two pieces of this generous beef mixed with lamb crushed together made into, like, almost like a sausage-looking thing, and it had a lot of flavor, but I needed something to wash it down, so I ended up going into

the grocery store. I bought, like, a drink, and I was just drinking away, but it was really good. Kasin: If you want to get something to drink, you can go to the refrigerator case, and they have really interesting yogurt drinks that are Persian. Montes: Yeah, my friend got the same thing. He's, like, a quarter Middle Eastern, and he said it reminded him of home. His grandmother used to make that. It's an acquired taste. Sbrocco: Mm-hmm. Montes: It's sour, but it goes really well... Sbrocco: With

the cuisine. Montes: Exactly, yeah. Sbrocco: Absolutely. Kasin: And they are so friendly. Montes: I agree. Ashby: Yes. Kasin: They are just the nicest people, and, like you experienced, they're really happy to talk about the food and educate you about it. Ashby: I felt like I was in somebody's house almost. Kasin: Yeah. Ashby: Even though it's a market, it felt so homey, and I felt so cared for. Montes: They're very humble people, very nice. Kasin: Yeah. Montes: You can tell it's a small busine

ss because as soon as he's done preparing, he's helping someone in the grocery store find what they need. He was on the phone -- just very nice people. Sbrocco: Well, and desserts are certainly something to be discussed. Kasin: Well, they have three or four different kinds of baklava... Sbrocco: Uh-huh. Kasin: ...and they're not overly sweet and sticky, and they're each a little different, which is really fun to try, and then they have many flavors of Turkish delight, which is a candy. You get a

small square of it but lots of exotic flavors. They have saffron, pistachio, rose water, plus chocolate. Sbrocco: Right. That's the best part about going to Istanbul, is Turkish delight. All right. Miriam, this is your spot. Give us a quick summary. Kasin: For fabulous Persian food with a very friendly atmosphere and in a grocery that you can walk around and pick out exotic and Middle Eastern ingredients afterwards, it's just a really fun and delicious experience. Sbrocco: All right. And Omar?

Montes: Yeah, truly authentic Persian food, fresh and a lot of variety of items to choose from, even in the grocery store. Sbrocco: Okay, and Natalie? Ashby: A complete sensory experience. Go for the warm, hearty stews and service. Sbrocco: All right, If you would like to try Middle East Market, it's located on San Pablo Avenue in Berkeley. The telephone number is 510-704-8800. It's open for shopping, lunch and dinner every day, and the average tab per person without drinks is around $20. I have

to thank my fantastic guests on this week's show -- Natalie Ashby, who took us to the coast, visiting Nick's Cove in Marshall. Omar Montes showcased beers, tapas, and dancing at ThirstyBear Brewing Company in San Francisco, and Miriam Kasin, who shared a Persian welcome and delicious fare at Middle East Market in Berkeley. 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 bette

r yet, post your favorite food shots on Instagram with the #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 y

ou then. Cheers, and cheers to you. Nice work, you guys. ♪♪ ♪♪ ♪♪ ♪♪