♪♪ Diaz: Oh, my God. It was almost
like dessert, but savory. Van Dyke: The tres leches cake
was, like, outrageous. ♪♪ Fan: It’s spicy, salty, and it’s just
a true party in your mouth. Van Dyke: You have
to sop that up. Diaz: Take that garlic bread
and dip… Fan: Dip it in everything.
Diaz: …into everything. 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
them out to see what they think. This week, real estate agent
Roman Fan explores the wide, wide world of barbecue at his bustling pick
in San Francisco, and nightlife event producer
Cate Van Dyke arranges an evening
of delicious tapas in Sonoma County’s wine country. But first,
product manager Anne Diaz takes us for tamales at her nearly 100-year-old
historic spot in San Francisco’s
Mission District. With a motto of, “Always
thoughtful, never fussy,” sink into comforting
Mexican meals at Roosevelt Tamale Parlor. ♪♪ Moore: Well, the restaurant
has been here, not at this exact location, but it’s been around
for almost 100 years. Presbrey: And when we were
looking to buy a restaurant, we found that this place
was available and kind of in need of some TLC
to keep it going. We decided,
what a great thing to do, to preserve this tradition
in this neighborhood and community
that everybody values so much. Moore: So when we originally
bought the restaurant, there were over
150 items on the menu, and so we just pared it down. Presbrey: We make everything
from scratch here at the restaurant. So our margaritas are made
with sake blanco, which is a blend
of tequila and sake, so you get all the flavor
of the actual spirit, and margaritas taste great. Moore: And when we purchased
the place, we kept most of the staff, and the woman
who makes the tamales, she’s been working here
for 25 years. Presbrey: And she’s
a native Mexican woman who has brought all of her home
traditional recipes with her, and together with Barry,
Barry has, you know, modernized them a little bit
and fine-tuned them so that the food
has a really nice basis in traditional Mexican recipes, but it also has
a really nice modern touch. We both contribute to
the decoration. ♪♪ We get to leave our Christmas
lights up all year round. Moose: Really, the most fun
thing for us is that we wanted people to come
in and feel really comfortable, and they can sit down
and not want to leave. Sbrocco: Now, Anne,
it’s interesting because this place
is really defined by its sign. Diaz: Mm-hmm. It is. Sbrocco: The sign has been
around for 100 years. Diaz: Yes.
Van Dyke: Yeah. Diaz: The current incarnation,
I absolutely love it because I think
their menu reflects a very traditional sort of
home-style Mexican meals, but at the same time, there are some really fun twists
that Barry and Aaron, who are the owners,
continually add to the menu. Sbrocco:
When you walk in the door, do you say,
“I need to start with this”? Diaz: We are always really,
really excited, actually, to get the chips and the salsa. We ask for both hot and mild.
Van Dyke: It’s hot. Diaz: The hot is
really,really hot. Like, they don’t mess around
with spice at all, and so a tip is to get both
the mild and the hot, and you can kind of
mix them together. I love when I walk in and just
the smell of the masa and the different types
of sauces, the gravy. It just — To me,
it feels very comforting and very much like home. Sbrocco: Into a house almost.
Van Dyke: Totally. It’s so comforting and welcoming
when you go in, and even the service
kind of reflects that. All the servers we had,
I mean, so kind, really warm. Like, we kept saying
we just really want to hang out with them
afterwards. Diaz: Yes. Yes! Van Dyke: They’re, like,
really fun and cool. Sbrocco: And I thought
you just told me that. Van Dyke: I know.
Sorry, Leslie. I mean, I say that to everybody.
Diaz: Yeah. Sbrocco:
What did you start with? Van Dyke: So we started
with the guacamole. It was really fresh
and more limey than, you know, salty or anything,
but it was still really good. Fan: We also started
with the guacamole and chips. Everything actually seemed like
it was homemade, freshly made. Van Dyke: Totally. Fan: The guacamole was chunky,
very acidic, and just really, really good.
Diaz: Okay. Fan: What I really liked was
their tomatillo salsa, which was also homemade. Van Dyke: Yeah, and the chips
were really good. Diaz: Yeah. Fan:
So they fry their own chips. Van Dyke: Yeah.
Diaz: Mm-hmm. Sbrocco: What do you get
after you get the chips? Diaz: Yeah, so we also got,
this last time, the plantain empanadas. And one thing that is really
interesting about those is the crust is actually
made out of plantain. It’s not a dough. So a lot of
the menu is gluten-free. Sbrocco: About 80% of the menu
is gluten-free. Diaz: Mm-hmm. Yeah, and we always get
a tamale plate. So when we went last time,
I got the two-tamale plate. My favorite are the chivas. It’s a vegetarian tamale.
Fan: Mm, they’re good. They’re good.
Diaz: Yeah. They’re filled with purple
potatoes, butternut squash, a little goat cheese,
and then over the top, there’s a tomatillo salsa,
and they sprinkle papitas. Van Dyke: Yeah.
Diaz: It issodelicious. It kind of reminds me of fall. It’s almost cinnamony
and savory. Fan: They actually have yams
as well in there, which brought
a little sweetness to it. Diaz: Just fantastic.
Van Dyke: Oh, yeah. Sbrocco: What were
the other tamales that you got? Van Dyke: So they have
a pork tamale, carnitas. Fan: That was my favorite,
the pork. Van Dyke: Yeah, that was
your favorite. Mm-hmm. Fan: I love the pork. The pork tamale was smoky,
savory, a little bit of spicy. It actually brought me back
to my friend’s mother’s tamales that they make every holiday.
Diaz: Yay! Sbrocco: The holiday time,
absolutely. Van Dyke: Oh, my God.
Diaz: A signature dish. Van Dyke: Pozole was my
favorite thing that we had. It was really well-seasoned
and these huge chunks of pork but so soft, like,
pull apart so easily and then with
a really nice little side plate of fresh veggies to top it
with the cabbage and the radish, so, so good.
Sbrocco: Oh, yeah. Van Dyke: I think chunky
was the right word. You used it to describe
the guacamole. Also, like, the tamales
are really chunky. There’s, like, a lot of meat…
Sbrocco: Texture. Van Dyke: …and texture in it.
Diaz: Mm. Van Dyke: Yeah. That was our favorite dish
of the whole thing. Sbrocco: That was your favorite.
Diaz: Yeah. Sbrocco: And did you
wash it down with anything? Did you have anything
to drink alongside it? Van Dyke: We did.
I thought… Sbrocco: It’s not
a full bar at this… Van Dyke: No, yeah, yeah, yeah,
which we got very tricked by that, not in a bad way. I think it’s a good thing because we ordered
the margaritas. We didn’t even, like, know.
Diaz: Yes. Van Dyke: And then somebody
was like, “Oh, yeah. There’s not really tequila
in that.” We’re like, “Oh. Well, they’re
working, and this is great.” Diaz: Yes. They’re really good,
and they are deceptive, and they come in this really fun
glass that looks like a cactus. There’s salt on the rim. Fan: I had the agua fresca,
the prickly pear version. Van Dyke: How was that?
Fan: It was good. Diaz: Those are really good,
too. Fan: It wasn’t really sweet,
but it was great. It paired perfectly
with all the food I had. Sbrocco: Yeah?
What about desserts, anybody? Fan: Ooh.
Van Dyke: Okay. The tres leches cake was, like,
outrageous. It was so good.
Diaz: Yes. Van Dyke: And it’s, like,
this huge serving, this really large mound,
and then it has the tart raspberry,
but they’re really fresh. They’re not, like, jam,
so it cuts that sweetness. Like, I will go back for that. Diaz: Yeah.
Sbrocco: Mm-hmm. Diaz: That’s one
of my favorites, too, and Aaron changes the menu up. Also, when we were there, we got the deep-fried
cinnamon-apple pie. Van Dyke: Oh, yeah.
Fan: That was my favorite. Diaz: Oh, my gosh. Yeah. I mean, the crust
is perfectly crispy. The apples on the inside, tons of cinnamon,
tons of sugar… Fan: It was drizzled
with the caramel. They had vanilla bean ice cream.
Diaz: Mm-hmm. Fan: It was actually like
an apple empanada. Diaz: Yeah.
Fan: It was just great together. Sbrocco: Absolutely.
Fan: Yeah. Sbrocco: All right.
Now this is your spot. Wrap it up for us, Anne.
Diaz: Yeah. If you are in the mood
for home-style, comforting giant portions,
go to Roosevelt in the Mission. Sbrocco: And, Roman? Fan: For a home-style
Mexican food, try Roosevelt. Sbrocco: And Cate? Van Dyke: I’d say drop
the burrito in SF and head to Roosevelt’s
for a tamale and the best tres leches cake
you’ll ever have. Sbrocco: All right. If you would like to try
Roosevelt Tamale Parlor, it’s located on 24th Street
at Bryant in San Francisco. The telephone number
is 415-824-2600. It’s open for dinner
Tuesday through Saturday, lunch Friday through Sunday,
with brunch on the weekends. Reservations are accepted
for groups of six or more. And the average dinner tab
per person without drinks is around $20. ♪♪ ♪♪ Cate’s spot in the North Bay
is a wine-country favorite. In stark contrast to many
other spots you may visit, her pick is highly lauded
yet casual and welcoming. In Healdsburg, this is
Bravas Bar de Tapas. [ Clanging ] Man #1:
Hey, ya! Hey, ya! Paella! [ Cheering ] ♪♪ Mark: Our first restaurant
was Willy’s Wine Bar, and that was 2002.
Terri: 2002. Mm-hmm. Mark: 2002.
Terri: Yes. Mark: And we had moved
up here to Sonoma and absolutely fell
in love with it. Terri: We didn’t set out
to open a Spanish restaurant. We went to Spain, loved it. Man #2: Wow. Mark: We just fell in love with
the food, the culture, the people, but really,
the way that they eat all these beautiful
small plates, and it becomes really less about
what you’re eating and more about
who you’re eating with. It’s very simple cuisine but some of the hardest
to actually replicate. So on the weekends, we do the traditional
large-format paella over an open fire.
[ Sizzling ] You know, paella is a camp food. You go camping.
You take your pan. You take your rice.
You get some snails. You get a rabbit. You make lunch, but you do it
over an open fire. Terri: For us,
the communal-style eating, you know, breaking bread
with people, you can come in. Maybe you’re not that hungry,
you know, whatever. You can make it as big
or as small as you want, and it’s just a really good way
to share food with your friends, your family in a relaxed
environment like it is in Spain, and, you know, honestly there’s nothing else
like that in this area, so that’s what I love
about this concept. Sbrocco: Cate, now Healdsburg is a drive for some people,
isn’t it? Van Dyke: It is a drive
for some people, and apologies if that was
kind of a surprising trek. Sbrocco: But it’s a destination. Van Dyke: It is,
and this restaurant alone is a destination. We have, like, started planning
trips around this restaurant. So the moment we went there,
we came from a camping trip, and we saw a sign, a neon sign, that said“Jamonin,”
and that pun really got us. That was a welcome pun, and so we walked
to the back of the patio, and it’s this huge patio with this really nice bar
outside. Actually, my fiancé
really wanted to watch the Warriors game,
and there’s these two tiny, little TVs at the bar,
so it’s this really casual but very beautiful,
warm environment, and that’s just
the outside patio. The restaurant’s in a house,
It’s a 100-year-old house. Van Dyke: Yeah. Sbrocco: I mean, it’s a —
What do you typically order? Van Dyke: We do get
the jamón ibérico because… And you kind of have to,
and it is just… Sbrocco: And jamón ibérico is one of the world’s best foods,
period. Van Dyke: It’s amazing,
and it is one of those… Like, it’s expensive,
it’s imported, but the flavor is fantastic, and you just don’t get to have
it very often in the States. Diaz: Well, we also started
with the jamón, and it was just melt-in-your-mouth delicious.
Van Dyke: Yeah. Diaz: I mean, we finished
that entire plate in, I don’t know, 2 minutes. Van Dyke:
I know. It takes no time. Diaz: It was absolutely
worth the drive. Van Dyke: And then we always get
the croquettas, which are, like, insane. They’re perfectly fried.
You break them open. They’re creamy.
They pull apart, salty. The flavors are delicious
and warm, and we usually, like,
get another serving after that. Sbrocco: Just to make sure
that you liked them. Van Dyke: Yeah, yeah, yeah. Fan: We actually started
with the croquettas as well. Van Dyke: Okay. Fan: My wife and I
visited Spain. Sbrocco: Mm-hmm.
Fan: The only thing she remembered
was the croquettas… Sbrocco: Croquettas. Fan: …that we had over there,
so when we had it there, it was nice and crispy, creamy,
little chunks of jamón in there. Sbrocco: Mm-hmm.
Fan: We ordered three of those just to, you know,
keep it going. Sbrocco: That’s all right.
What did you have next? Van Dyke: We also started with the roasted cauliflower
appetizer, so… Diaz: Oh, so good.
Van Dyke: Oh, my God. It was almost like dessert,
but savory. So it’s roasted cauliflower with
this really pungent blue cheese, huge chunks of bacon,
and this sauce. I don’t know what was
in that sauce, but I just… I wanted to
lick the plate clean. Van Dyke: It’s the best…
Diaz: It was so good. Van Dyke: …vegetarian dish
you could ever have. Diaz: Oh, my God, with bacon.
Van Dyke: Yeah. Fan: My next favorite thing
was the steamed clams. The sauce —
I had to get the pan oliva to dip into the sauce. They don’t provide bread
for you, but it was nice and acidic
and flavorful. Sbrocco: Oh, very. Mm-hmm.
Fan: Yes. Diaz: And then we actually,
for our main, ended up getting
the whole Lassen trout. Van Dyke: Oh, how was that? Diaz: It was absolutely
incredible, and it was beautiful. I mean, people at other tables
started looking over and saying like,
“Oh, what? What is that?” because they bring you
this entire trout just prepared perfectly. They slice it in the middle, and it’s filled with slices
of lemon and herbs, and so you can
kind of flip it open, and the meat
just falls off the bone. The skin was perfectly crispy.
Van Dyke: Oh, that’s… Diaz: It’s served with a giant
salad and garlic bread, so I was really glad we actually
had that because since they don’t serve you bread,
we got to take that… Van Dyke: Right, you had
to sop that — Yeah, right. Diaz: …garlic bread
and dip into… Fan: Dip it everywhere.
Diaz: …everything else. Van Dyke: We usually just
go down the tapas list, but the entree we did get this
last time was the paella. It’s really moist. Every, like, seafood thing in
there is cooked to perfection. It’s not too tough. They didn’t overcook it,
and it’s super salty, which I love, so it was
this beautiful dish of paella. Diaz: Yeah. Sbrocco: So what did you drink
with that? When you say,
“The salty paella,” you know, I’m thinking, “Oh,”
because they have Spanish wine, certainly great Txakoli
and Toro. Fan: My wife and I had
the cava and red sangria. It was fruity. Sbrocco: Had a little kick. Fan: Quite a kick. I don’t drink a lot of alcohol.
Sbrocco: Yeah. Fan: So we did have to walk it
off a little bit, but… Van Dyke: Yeah, we also did
the gin and tonics, which is, like,
so authentically Spanish. Diaz: Oh, my gosh. That’s what
I had, and it was… Van Dyke: They’re good.
Diaz: …amazing. The one that I got was
with Levante gin, and it had a slice of orange
in it, threads of saffron,
and cardamom pods. Van Dyke: Oh, yeah.
I know. Diaz: And all of those elements
just added, like, a little something
to the drink. Oh, my gosh. Van Dyke: It’s so different
from, like… Diaz: It was so good.
Van Dyke: …the normal, like… Diaz: Yes.
Sbrocco: Spanish gin and tonics are an art form
of themselves, totally. Fan: We did also have
the potatoes bravas, which was crispy on all sides. The aioli that came with it
was great. You know, when you can get
potatoes crispy on all sides, it’s just like a party
in your mouth. Van Dyke: That’s a win.
Fan: Yeah. Sbrocco: Any other dishes or…
Van Dyke: Yeah. The octopus, I’d say,
is another standout. It’s not tough at all. It has a nice charcoal flavor
to it. They really get the textures
of everything right. Nothing is overcooked. Everything is tender. Sbrocco: And what
about desserts? Diaz: The rum balls. Van Dyke: We do
the rum balls, yes. Sbrocco: The rum balls.
Fan: That was the best. Van Dyke: The rum balls with the Straus soft-serve
vanilla ice cream, and we topped ours
with tangerine oil and sea salt. It’s so good and so simple,
and you just dip those doughnut-type things,
deep-fried, into this amazing sauce. Diaz: I feel like those two
things were made for each other. Van Dyke: Yeah. Yeah, it is. Diaz: Just the creaminess
of the soft serve with the hot, delicious… Van Dyke: Like, crispy…
Diaz: …crispy… Van Dyke: …kind of soft…
Diaz: …glazed — Ohh. Sbrocco: All right.
Van Dyke: I know. Sbrocco: Your spot,
wrap it up for us, Cate. Van Dyke: For a laid-back
backyard vibe with Sonoma County quality and some Spanish authenticity,
hit Bravas. Sbrocco: And, Roman? Fan: For great croquettas,
visit Bravas in Healdsburg. Sbrocco: And, Anne? Diaz: Wonderful rum balls,
wonderful gin tonics, fantastic food,
well worth the drive. Sbrocco: All right, if you would
like to try Bravas Bar de Tapas, it’s located on Center Street
in Healdsburg. The telephone number
is 707-433-7700. It’s open for lunch and dinner
every day. Reservations are recommended. And the average meal per person
without drinks is around $30. ♪♪ Post your favorite food shots
on Instagram with the hashtag #bayareabites
and have a chance to see your food pics
on the show. ♪♪ ♪♪ Roman’s pick melds flavors and cooking styles
from across the globe. With a diverse meat-driven menu, it’s helmed by
famous food personalities and frequented by
elite Bay Area athletes. Take a time-out
to try International Smoke. [ Indistinct conversations ] ♪♪ Mina: International Smoke is
a collaboration between myself and Ayesha Curry,
and it’s really focused in on barbecue
from around the world. Hi, I’m Michael Mina, and you’re
at International Smoke. So barbecue is where all food
really started, right — wood-grilling and barbecuing. There’s American barbecue
on the menu, but that’s a small portion,
maybe 20%. Then we take influences
from Korean barbecue, Japanese barbecue,
Middle Eastern barbecue, and then create our own dishes
and try to put them together with a menu that’s
really well-balanced, has a lot of seafood
and a lot of vegetables on the menu as well. Anybody who knows me knows
how much I love sports. This has been a great experience because, you know,
I really got into this because of Ayesha,
and, of course, it’s great to get to go to
some Warrior games, too. Honestly, this has really been probably one of
the most rewarding restaurants I’ve ever been involved in, and it’s because
I’ve never seen a dining room that has so much diversity
in the room, and you can come in here
any night of the week, and the diversity,
it’s just beautiful. We’ve tried to keep it as
approachable as we possibly can and still do the level of food
and service that we want to do because we want people
to come here all the time, which they do, and just really
be able to keep it accessible to a lot of people.
Sbrocco: All right. First off, are you
a Warriors fan? Fan: Definitely a Warriors fan. Sbrocco: Talk a little bit
about what you like about International Smoke. Fan: If you wanted
to have drinks, you can go to the bar
and watch basketball, of course, or you can have
a nice romantic dinner on the other side where… Van Dyke:
Yeah, it’s a big place. Sbrocco: It’s a big place.
What do you… Fan: We started with
the double duck wings, and I always have to have
the double duck wings when I get there —
perfectly crispy on the outside. There’s two different sauces
that they use. One is, I believe, that they use
for their Asian-style ribs. It’s nice and tangy, sweet, but my favorite one
is their chimichurri sauce. Van Dyke: Mm. Fan: It’s spicy, salty,
you know, savory, and it’s just a true party
in your mouth. Van Dyke: Yeah. Sbrocco: What was
your experience when you went? Van Dyke: It was really warm.
The bar was really cool, and then we got sat
at this beautiful booth, and they’re kind of elevated, so you have a view
of the restaurant, which is really nice,
and they’re super cozy. And, yeah, it was a cool
atmosphere and especially with, like, the graffiti
on the columns and stuff. It’s got, like, a little bit
of an Oakland, like, hip-hop vibe. We started with an a Wagyu which
had really fun presentation and comes out super quick,
like, crazy quick. It comes kind of partially
cooked, and it’s sizzling, and then it’s these
large chunks of Wagyu beef and then these lettuce cups
with, like, a little tangy,
sweet sauce to drizzle on top although I didn’t drizzle
as much because the beef itself
was so good, and it’s so tender that that was actually
one of my favorite dishes. [ Indistinct conversations ] Van Dyke: They have this, like,
whipped, smoked buratta
that comes to the table, and there’s, like, smoke
that exits out of it, so there’s definitely
some fun… Sbrocco: Theater involved.
Van Dyke: …elements, exactly. Sbrocco: So talk to me
about what you had when you walked
into International Smoke. Diaz: One of the dishes we got
was shrimp, just grilled shrimp. I was expecting, like,
a couple skewers on a plate. Van Dyke: Yeah. Diaz: It comes out
on this sizzling platter, and the waiter brought
a tea kettle full of… He said,
“This is lemongrass scent,” and he poured it…
Sbrocco: Oh, interesting. Diaz: …on top of the skillet,
and it evaporated and just gave this amazing aroma
to the whole dish, and the shrimp themselves are
also on top of this bed of salt. It was really beautiful
and so unusual and absolutely fantastic. It was just delicious. Sbrocco: Well, again,
different cooking styles, East meets West,
North meets South. You know,
all sorts of flavors going on in every dish right there.
Diaz: Yeah. Van Dyke: We got
the American ribs, and they were really good
and super tender and had a nice bite,
but they were pretty clean, not very saucy,
and not too much smoke. It was — Everything leaned
a little bit sweeter than smoky. Sbrocco: Did you have
the ribs as well? Diaz: Yeah. We actually decided to go
and get the whole rack of ribs, so you get three
different flavors, and I have to say, I think
the American barbecue flavor was the least interesting
of the three. Van Dyke: Yeah. Diaz: It also comes
with al pastor, which has some chopped
pineapple on the top. That was my favorite. It was kind of spicy,
actually very, very smoky, and then there’s a Korean flavor
as well, sesame. Sbrocco: Little more heat.
Diaz: And — Exactly, with gochujang sauce
that was absolutely delicious. Sbrocco: What else do you get?
Fan: I had the rib eye. Sbrocco: The rib eye.
Bring on… Fan: And it definitely… Sbrocco: …the meat.
Fan: Yeah. The rib eye was
perfectly cooked, so actually, the steak was
really nice and smoky and… Sbrocco: Kind of charred. Fan: Yeah, and it came with also
potatoes on the side, which was crispy on all sides. Sbrocco: You like
the crispy potatoes. Fan: Yeah. Sbrocco: We’re getting
a theme here. Diaz: Yeah, we actually also got
the maitake mushrooms, and they’re served smoked
with this really creamy, delicious sauce underneath, and so you can kind of carve up
the mushrooms and dip it into the sauce, and they were really savory,
a lot of umami flavor and very, very smoky. Sbrocco: What about
some other drinks? They do have
a teetotaler section, too, where they have
lots of different iced teas. And what did you all
have to drink? Diaz: I had
a gin and tonic again. Sbrocco: Gin and tonic.
Diaz: There’s a theme here. Sbrocco: Theme.
Diaz: And it was delicious. It was gigantic… Fan: I had the…
Diaz: …so good. Fan:
…actually, Voice of Reason. It’s a nonalcoholic drink.
Diaz: Mm-hmm. Fan: It was a great blend
of sour with the soda water and the pineapple juice.
Van Dyke: Yeah. Sbrocco: And what about
desserts? Van Dyke: We tried
the custard trio… Sbrocco: Mm.
Fan: The pudding. Van Dyke: …
the palette of puddings. Diaz: Yeah, yeah. Fan: The trio of pudding
is great. Van Dyke: And I think my
favorite was the crème brûlée. I’m, like, a child
of crème brûlée. I was a odd child and as
an 8-year-old was like, “Crème brûlée, please.” So that actually hearkened back
to my childhood, and I really did like it. Fan: My favorite one
was the butterscotch pudding. It had a hint of, I think,
bourbon in it. Sbrocco: Mm-hmm. Fan: It was nice and creamy,
not too sweet. It was just really, really good. Sbrocco: Good way to end
the meal. Fan: Yes.
Diaz: I think the three of us could all go get
the trio of pudding together, because my favorite
was the black forest. Yes, like, that was…
Sbrocco: So you had one of each? Diaz: …my favorite one.
Van Dyke: Absolutely. Sbrocco: All right, this is
your spot. Wrap it up for us. Fan: So if you want
international flavors with great barbecue,
try International Smoke. Sbrocco: Okay, and, Anne? Diaz: Fun, smoky, boozy,
delicious food. Sbrocco: All right. Van Dyke: If you have
the company credit card, head to International Smoke. Expense it, and you’ll
find flavors everyone likes. Sbrocco: All right. If you would like to try
International Smoke, it’s located on Mission Street
at Beale in San Francisco. The telephone number
is 415-543-7474. It’s open for lunch
Monday through Friday and dinner every night. Reservations are recommended. And the average tab per person
without drinks is around $50. I want to thank my great guests
on this week’s show — Anne Diaz, who invited us
to her Mission District spot for classic Mexican offerings
at Roosevelt Tamale Parlor, Kate Van Dyke, who organized an excursion
to Sonoma County wine country for distinctive bites and sips
at Bravas Bar de Tapas, and Roman Fan, who shared
his backyard barbecue find frequented by ballers
and shot callers, International Smoke
in San Francisco. 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 at 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 more guests will recommend their
favorite spots right here on “Check, Please!
Bay Area.” I’m Leslie Sbrocco,
and I’ll see you then. Cheers!
Van Dyke: Cheers! Fan: Cheers!
Diaz: Cheers! Sbrocco: Yay! Did you have fun? Van Dyke: Yes. ♪♪ ♪♪ ♪♪ ♪♪