Duende, The Dark Horse Inn, Morimoto Napa: Check, Please! Bay Area reviews
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Duende, The Dark Horse Inn, Morimoto Napa: Check, Please! Bay Area reviews

August 23, 2019


Announcer:
 A KQED television production. ♪♪ Sbrocco: Hi.
I’m Leslie Sbrocco. Welcome to
“Check, Please! Bay Area,” the show where
regular Bay Area residents review and talk about
their favorite restaurants. Now, we have three guests, and each one recommends one
of their favorite spots, and the other two
go check them out to see what they think. This week,
high-school English teacher Jesse McGrath expounds upon
literature, grammar, and composition, then unwinds by performing
stand-up comedy. He professes a love of food
and eats very well. That’s no laughing matter. C.E.O. —
Chief Everything Officer — Tim McDonald
runs his own P.R. firm and loves to talk as much
as he loves to eat and drink. He’s always ready
to spin a new culinary tale, wax poetic about wine, or craft a classic cocktail. But first,
pediatrician Kavitha Rajaram spends long hours treating
fevers, bumps, and bruises, so when it’s time
for a special night out, she heads to her fave spot, a quintessential example of Downtown Oakland’s
renaissance and revival. It’s on 19th Street in Oakland,
and it’s called Duende. Canales: In Spanish folklore, a duende
is a naughty or nice little elf that lives in the woods. But Duende, the restaurant, is named after
García Lorca’s discovery of the evocative spirit
of creative expression as distinguished
by the Flamenco artists. My name is Paul Canales,
and this is Duende. The idea of food at Duende was to be inspired
by Spanish and Basque cooking. My father’s heritage is Basque. But I did not want to do
museum food, meaning food that’s been done
for ages and ages without any inspiration
left in it. The core of the cooking
is based in traditional recipes, but yet, we’re reinvigorating
them through creative expression and improvisation. Paella’s paella. It has to be made in
a traditional paella pan. The core base of it is sofrito, and then the correct rice,
so we do that. However, we then imbue it with what’s
happening currently in season and bring in
a few naughty twists just to make it
a little more interesting. Like our food, our cocktails
are creative and interesting and created here. We don’t buy a lot. We make
most of what we’re doing. The feel of Duende is fun,
liveliness, and excitement. I want people to come in
and feel the hug as if they’re joining a party
that’s already started. And there’s our paella. Sbrocco: All right, Kavitha.
How did you discover Duende? Rajaram: Well, actually,
I was on a girls’ night out with some doctor friends
of mine, and we happened upon Duende. Sbrocco:
I think I saw you there. Rajaram:
Yeah, and it was amazing. You go through —
You know, there’s, like, a curtain up over the door,
and you walk in. And it’s this dark,
dim lighting. It’s very industrial chic. There’s,
like, exposed brick walls, these amazing, you know, artwork
and dark, brooding colors. It’s just
a beautiful atmosphere, and it just makes you really
excited about the whole evening and excited about the food and the drinks
that you’re about to have. Sbrocco: It used to be the old
Oakland flower mart. Rajaram:
Oh, really? Oh, wow. Yeah. It looked like a —
architecturally, a beautiful building,
so I could see that. So, the menu
is divided into tapas, which is, like, small plates
that you can share, and then the raciones,
which are, like, bigger dishes, and then, finally, the paella,
which is the highlight. So, I usually try
and have a couple tapas and then have a big paella
at the end, which is the way to go
if you go to Duende. I really love
the ensalada de col. So, it’s a salad
prepared with savoy cabbage, and it’s, like,
chopped up very finely. It’s put in with nuggets
of pistachios and really good sliced olives.
And it’s — On top, there’s a really
excellent Mahón cheese, which is a Spanish cheese. And it has, like,
a champagne vinaigrette, so it’s just —
It’s an amazing dish, and it really kind of starts
the evening right with, like, a punch of flavors.
-Sbrocco: Gets it kicked off. -Rajaram: Yeah, exactly.
-Sbrocco: All right, Tim. What did you have
when you started at Duende? McDonald:
We had a cocktail first. And Patrick was really great. Has a very nice cocktail list. Sbrocco:
And they’re really known — And that’s why we’re
drinking cocktails on set here today
during the show, because, in Spain, all the trend, all the rage is to drink
huge gin and tonics — These big, balloon glasses
of gin and tonic. So, we have
a fabulous local gin, and we’re just giving you
a little taste of Spain today. -McDonald: That’s right.
-Sbrocco: You’ll get gin and tonics at Duende, as well. McDonald: That’s right,
and I couldn’t help but play around
in the appetizer category. Piquillios rellenos —
Oh, to die for. I normally
wouldn’t order a relleno, but, you know,
when you’re looking at all these clever things that are on
the appetizer list… And it came,
and it was just perfectly not hot.
-Sbrocco: Right. McDonald:
Just the right amount of cheese. Was the perfect way
to keep things going. And because I had some sherries
in front of me, I just thought the combo
were just brilliant. McGrath: I had the croquets,
which I loved. And that’s — I had those a lot when I was in Spain,
and it’s just — It’s hard to beat
fried cheese, you know? And I love that whole
Spanish feel of, like, you’re having —
It’s not so much a meal as it is an experience.
You are sitting there and you’re having
all of these drinks and you’re having
all of these appetizers and you’re having
this conversation. And they did that really well. McDonald: Those were some
of the best Brussels sprouts I think I’ve ever had. They were delicate.
-McGrath: For me, I loved them. I thought they were
a little bit crispy for me — little bit on the —
had a little bit of that — I like the burnt flavor,
but it was — it was a little bit
too present for me. But just — I mean, if you’re gonna
put butter and lemon all over anything
and then fry it up, I’m gonna eat it,
and it’s gonna be delicious. Sbrocco: That’s gonna be good. McGrath: Yeah, yeah.
Yeah, I’m gonna love it. So…
-McDonald: The second course, you just have to have meatballs. Uh, the beef was a real
high quality. Just fall-apart
kind of meatballs with a lovely chili sauce on it. McGrath: I had this dish
that was, like, a — like, a pureed lamb almost. And it came with bread,
and you spread it on there. And I did not think
I had ever had it before, and it had almost, like, the same taste as,
like, a salami, which was kind of
strange at first, but then we got used to it
and it was kind of amazing — this, like, spreadable salami that we were just putting on
this really nice, soft, kind of squishy bread. And it was perfect.
It was — It was lovely. Sbrocco: Well, Chef
also cures his own jamón, so they’ve got jamón aging
in the basement for years. You’ve been chomping at the bit
to get to paella. Rajaram: Yeah, so I really think
it should be illegal to leave Duende
without trying the arroz negro. It’s amazing.
It’s the best I’ve ever had. So, they — You know,
it starts with bomba rice — the Spanish,
traditional bomba rice — that’s perfectly cooked.
It’s not — It’s tender, but, you know, not mushy at all
like some paellas that you get. And it’s served
with this beautiful blanket of squid ink that kind of adds this briny sea flavor
to it that’s amazing. And then they kind of top
it off with fresh seafood, whatever’s in season, whatever
the chef can, you know, get. And so, it’s different each time
you go. And so, the time
that I went, they had, like, an amazing rock fish that was kind of mild
but kind of lent to the — the sea flavors
and the saltiness of everything. McGrath: I had the one
that had rabbit in it. It was rabbit and clams,
and it was delicious. The rabbit was really tender, and I like the paella
that has a little bit of the crisp kind
of on the bottom. -Sbrocco: The best part!
-McGrath: Yes. Absolutely. You kind of have to fight over
it a little bit at the table. But, yeah.
It was — It was excellent. The meat was really tender and
the rice was cooked perfectly. McDonald: I love paella, but I tried something
I never tried before, which was one made
with the noodles. -Rajaram: Oh, okay.
-McDonald: And, you know, it was good, but it wasn’t
knock-your-socks-off. Rajaram: Right. McDonald:
We were all quite happy, because
we’d had a flight of sherry, and —
-Sbrocco: Well, and they do — And that’s the other drink
that you have in the glass, is we’re getting —
we’re getting a little creative here — is a fino sherry —
a dry sherry. So, it’s a fantastic wine with all sorts of pintxos
or tapas and Spanish food. Rajaram: Yeah, this is the first
place I tried sherry before, and it really goes well
with the food there — the bright, bold flavors, and the sherry is, like,
really dry and kind of acidic. And it just really
melds together perfectly. -Sbrocco: And what desserts?
-McGrath: Uh, yeah. We had — The highlight for me was
this little white cake, and it was served
with little tangerines. -Sbrocco: Mm-hmm.
-McGrath: And it was just, I mean, like nectar. Rajaram: I had an amazing cake that had reconstituted
dried cherries on top of a spongy-soft pound
cake, and it was so delicious. And it was not too overly sweet, so it was, like,
the perfect end to the meal. McDonald: I kind of went
with the classic sundae. You know,
the chocolate sauce, to me, on a really decent ice cream is the perfect way
to end a meal. Sbrocco: And Paul’s wife
makes the ice cream, right? -McDonald: As it turns out.
-Sbrocco: All right, Kavitha. Your spot —
Give us a quick summary. Rajaram: An industrial-chic
hideout in Oakland, Duende is the place to go
for bold flavors and strong cocktails.
-Sbrocco: All right. And Tim?
-McDonald: A huge go-back place. Easy to get to, parking
was easy, loved it a bunch, and will recommend it. Sbrocco: All right. And Jesse? McGrath: Great cocktails
and excellent appetizers. Great place to start a night.
-Sbrocco: All right. If you would like to try Duende,
it’s located on 19th Street at Telegraph in Oakland. The telephone number is
510-893-0174. It’s open for dinner
Wednesday through Monday with brunch on Sunday. Reservations are recommended. The average dinner tab,
without drinks, is around $35. ♪♪ You’ll always feel welcomed at Jesse’s favorite
beer-and-burger-centric hangout. Once a lackluster pizzeria, it’s now
a family-friendly gastropub located on Geneva Avenue in San Francisco’s
Excelsior District. So, get ready for some pub grub
at The Dark Horse Inn. Ferrucci: We opened this place because we wanted
to find a place where we would be comfortable, the kind of place
that we wanted to go to, where we could get
good food, good beer, and a good environment. I’m Andrea Ferrucci,
and this is The Dark Horse Inn. We’ve joked that every night
is a block party at the bar, because so many
of the neighbors know each other or have met each other here. It’s become a big family. Ingram: My name is Sean Ingram. I’m the owner/operator
of The Dark Horse Inn. Man:
There’s your flight of beers. Ingram: We have eight taps. They’re all different. There’s an IPA, a pale ale, there’s a dark beer, there’s, like, a saison
or a malty beer. There’s always something
for somebody. And wine — Lots of wine. The menu’s changed
over the last four years from the, uh, huge,
huge list of items, and it was just
too big to handle. So, we pared it down
and kept the stuff that was really good, started smoking
a lot of stuff — pastrami, chicken, eggs. Ferrucci: I love the specials. It’s so much fun
to play with different foods and flavors and do
all the different specials coming up. Ingram: I’m a nighttime person. Andrea’s a nighttime person. So, we’re here more
than we’re at our house. So, we invite everyone
to come in and just have a good time. Sbrocco: All right, Jesse.
This is definitely a family-friendly, casual spot, local-neighborhood place, huh? McGrath: Yeah, absolutely.
So, it was a neighborhood with three pizzerias, which no neighborhood
probably needs. Andrea and Sean,
the owners, in 2011, came and took it over and turned it into this kind
of family-friendly gastropub. It’s not pretentious
or super dive-y. It’s kind of that perfect
fine line in between. I live in the neighborhood,
and so it just so happened to be
one of my favorite restaurants. Sbrocco: And I don’t want
to say you stumbled in, but you stumbled in.
-McGrath: Yeah. And you stumble out
’cause of all the beer, so… I mean,
they have great specials, and everything
on the menu is great, but you can’t go wrong
with a burger at Dark Horse. It sounds simple,
but the cheese is so melty and the burger
is always so tender. And the fries served
with it are crispy and delicious and seasoned so well. It’s hard to do a classic kind
of boring dish that well, but they manage to do it.
It’s fantastic. Rajaram: And so, I lived
in New York for a little while, so I’m always looking
for the best pastrami. And so, in the Bay Area, there’s, you know,
not too much going around. But this place was, really,
an awesome pastrami. It was really soft
and kind of — It was fatty, but,
like, not too fatty. And they actually,
instead of using sauerkraut, they put it with kimchi,
which I think is a really interesting kind
of meld of flavors. ‘Cause it still has
that sourness and the spiciness, and it’s just, like,
this perfect crunchy bread on top that gives it structure. And it’s just —
It was delicious, and it was
complete comfort food. It was so good.
-Sbrocco: Yeah, and did you have
a beer with that? Rajaram: Of course!
I had a beer with it. I got the perfect beer,
and I was so excited about it. It was so delicious. McDonald:
I didn’t have the Reuben because I had just
had one for lunch. Although I would — Sbrocco: You can
have two Reubens in a day. -McDonald: You can have two.
-Rajaram: You should go back. McDonald: But the special
was really good. They had a Cuban-type sandwich
on there, and darn
good beer selection, fresh, and the wine list is pretty good
and pretty well thought out, actually, if you’re
a wine drinker. -Rajaram: And well-priced.
-McDonald: And well-priced. It was kind of busy, so the service might have
been a little slow, but, uh, all in all,
it was a great pub experience. McGrath:
I had the veggie burger, which you may not know it
looking at me, but I’m not normally
a veggie-burger type of guy. Sbrocco: Why looking at you? You’re a — I don’t know. McGrath: But their veggie burger
is, like, black bean and quinoa, and it has feta cheese and, like, this edamame spread on it. The texture
is really interesting. It’s soft. It’s almost like a burger
of mashed potatoes. And the flavor is incredible. The feta cheese is kind of
the perfect compliment to this. I think the key
is that it doesn’t taste like it’s trying
to be a burger. It’s very much its own thing. Rajaram: I tried the fried
jalapeño peppers and pickles. So, it’s house-cured pickles,
which were amazing. They were kind of batter-fried. And you really can’t go wrong
with batter-fried anything. But these were especially good, ’cause the contrast of flavors
between the jalapeño peppers and this tart pickles, and you kind of dip it
into this ranch sauce. I thought
they were really amazing. It was a great combination. Sbrocco: But because this is
elevated gastro– I mean pub food.
You know, this is — McGrath: I really
like the deviled eggs. They’re smoked deviled eggs
is what they sell them as, and I kind of thought
that that was just, like, an adjective
to sell the eggs, but they really — I mean,
it’s like biting into a rib. They stick a half
a piece of bacon — real crispy bacon — in there. The portions
are a little bit small, but it’s kind of perfect
if you’re about to get this big heaping burger to get this nice little
creamy, smoky treat. McDonald: Trio of —
We had the deviled eggs, too, and I like making them, but I never had one
with that salty component with the bacon
sitting right on the top. Sbrocco: And what
about those fish tacos, Tim? McDonald:
The fish tacos were okay, but I probably ought
to stick to fish tacos when I’m in a place that is known for fish tacos.
-Rajaram: Go with the pastrami. McDonald:
So, I wanted the pastrami, and that was the thing. McGrath: They stock —
I think it’s called Not Your Father’s Root Beer. And they make
a root-beer float with it, and it’s a classic
root-beer float, other than the fact
that it’s adult-themed, but it is fantastic. You get the creaminess
of the vanilla ice cream and kind
of that little frothy cap that you get
on a root-beer float. And I think that sometimes you forget
how good root-beer floats are. Sbrocco: Oh, they’re so good,
aren’t they? McGrath: Right, but you don’t
have them in a while. As least, me, personally,
I don’t have them enough to really appreciate them. And every time
they come around, I think, “Oh! Why don’t I get more
root-beer floats?” Sbrocco: And any other
recommendations when people go visit?
-McGrath: Make a friend. Rajaram: It was weird ’cause,
like, a lot of people were — like, strangers were
talking to each other at the bar, which,
when does that happen, too? I feel like everyone
was just really friendly. Sbrocco: I don’t know.
I talk to strangers all the time. McGrath:
It’s such a friendly place. Like you said, I mean, people
are just talking to each other, and they’ll let
you try anything. And everyone’s willing to talk,
and the food is great. McDonald: I even felt
a little bit overdressed. McGrath: Did you go like that? Sbrocco: Well, you’re wearing
a bow tie, for God’s sake. McDonald: Sort of. But I should have brought
my beanie. Rajaram:
Yeah. It’s a special place. McDonald: And my puffy jacket
or something. So, I mean, it was real casual,
real local, real neighborhoody. Sbrocco: Fantastic.
Well, it’s your spot, so wrap it up for us. McGrath: I think, at the price,
with the service and the food, it’s a perfect place
for any occasion. Sbrocco: Okay. And Kavitha? Rajaram: A friendly neighborhood
bar with really good food and an amazing
pastrami sandwich. Sbrocco: All right. And Tim? McDonald: I love
the neighborhood feel for it. I need to go back for the Reuben and the root-beer float.
-Sbrocco: All right. If you would like
to try The Dark Horse Inn, it’s located on Geneva Avenue
at Mission in San Francisco. The telephone number is
415-469-5508. It’s open for dinner
Tuesday through Sunday with brunch on Sunday. Reservations are not accepted,
and the average tab for dinner, without drinks, is around $25. Calistoga — The name evokes images
of hot-spring spas and spouting geysers, but when it comes to wine,
Calistoga is a Napa classic. Though known for centuries as a unique growing region
with steep mountain slopes and valley-floor vineyards
layered with volcanic soil, it was anointed as an American
viticultural area in 2010. Anchored by
the iconic Chateau Montelena, a winery
that drew worldwide attention when its 1973 Chardonnay
bested French versions during the Judgment of Paris
tasting, today it’s home to a range
of boutique wineries that have joined its ranks. Reds, particularly Cabernet
Sauvignons, are superstars. And the best hail from grapes
that soak in the day’s heat and chill down during nights influenced
by cool coastal air currents. It may be relatively small
in size compared to other spots, but Calistoga’s luscious wines
are grand in stature. Cheers. ♪♪ Created by an Iron Chef,
Tim’s modern, energetic, and hyper-cool spot
features more than sushi. It takes style
and service to a new level, offering contemporary
Cal-inspired Japanese cuisine. Overlooking
the Napa River in Napa, it’s called Morimoto Napa. Galyen: Chef Morimoto has been
at this for many, many years. He started out
on the original “Iron Chef” and then moved to America
to do “Iron Chef America.” We understand
what it took to get where he is, so we’re incredibly careful
’cause he takes it so seriously. I’m Michael Galyen, general
manager of Morimoto Napa. We utilize local wood. The wood that’s in our sushi bar is actually
from a reclaimed barn. We also have stripped down
50-year-old Cabernet vines. So, you have that tie
to the local area while still having
that metropolitan feel. Myself and my team here —
We’re all about the vibe. Woman: Oh! There it goes! Galyen: Our head chef
is Chef Sean Massey. Chef Sean has brought
an amazing energy and vibe to this restaurant. Man: One snapper. Galyen: The sushi
and sashimi here is flown in 24 hours
out of Japan. We get deliveries
three days a week. We get deliveries
on Sundays here. As far as the sake goes, we’re actually the only
restaurant in North America to have
five certified sake specialist. We have an extensive wine list. One thing we do before dinner is they do a chant
called the hana kurowa. It’s a way
to get the staff pumped up and send them into battle
on a high note. Sbrocco: Now, Tim, Morimoto
is a classic across the country. This is their Napa outlet. And it is really in the heart
of wine country, isn’t it? McDonald: Downtown Napa.
It’s been there several years. This place has been on fire pretty much
since the day it opened, and what I like about it
is the service is over-the-top. There are a lot of
more expensive and more famous restaurants you could go to where
the service is that way, but this is a little bit more friendly, I think.
-Sbrocco: Right. McDonald: The sushi bar
is my personal favorite, but when you go
with two or three people you want to be on a table. The rock shrimp with the two different styles with the homemade ranch dressing is a go-to type of dish. And then
I really like their gyoza. Light, delicate dumplings
with a bacon foam around it. He has a way
of taking textures of cold and warm
and spice and — Sbrocco: And Chef Morimoto
is certainly known. He was, you know,
the founding chef at Nobu and he’s Iron Chef and he’s famous
around the world. McDonald:
And it’s his restaurant. Plus,
they do some great renditions, I think, of that spicy crab leg. It’s hot! It’s spicy! It’s crab!
I mean, what’s not to like? McGrath: I loved everything
I had, but specifically the toro tartare, which was —
It seems like a signature dish Sbrocco:
In that beautiful palette. McGrath: Yes. Sbrocco: It looks like
a painting set, right? McGrath: Yes,
and it’s hard to decide if you like the food as much as you like
the presentation or vice versa. I mean, it was nothing
like I’d ever had before — the taste, the presentation, eating with what looked like
the scraper for a windshield if you had an icy morning.
-Sbrocco: A little tiny car. It’d be a little tiny car. Rajaram: At first,
I wasn’t that interested in going to Morimoto
because of the big name, but, you know, going there,
I was super-impressed. I think it was really amazing. I think the presentation
is really their strong point. I remember the tuna pizza,
which is an amazing dish. It’s like a flour tortilla
that’s crisped up. They put fresh ahi on it, and they put the jalapeños
and olives. And they top it
with this amazing anchovy aioli. And just, like,
the combination of flavors is really well-balanced — lots of tartness
and smooth flavors. And it just comes together
perfectly and is just
an amazing appetizer. Sbrocco:
And what else did you have? Rajaram: So, we also
had that rock shrimp tempura, and actually I wasn’t that much
of a fan of it. I thought the batter was
too thick, and it was kind of trying to hide
behind the different flavors. Like, the wasabi,
I thought, was too sweet. But I thought,
overall, it was, you know, nice fried dish
to have for an appetizer. It goes with sake really well. Sbrocco: And let’s talk about —
You know, you mentioned sake, you mentioned wine.
Eduardo Dingler, who is the fantastic
wine director there, has put together a list
of not only sakes but champagnes go beautifully
with this kind of cuisine. What other dishes did you have
when you were there, Jesse? McGrath: We had a lot of dishes. Something I really, really liked
was the seared halibut. That was my favorite,
and it had, like, a Thai kind of curry with it. And it was, like, this nice
kind of rich component. It felt very savory
and comforting, and the dish itself was just
really high in flavor. Sbrocco: I can see you, like,
thinking about it right now. Your face is —
-McGrath: I know. I just want to be back. Rajaram: So, I had
the sea urchin carbonara, and that was
a really interesting Asian-fusion kind of dish. So, it takes
a traditional carbonara, and it uses, kind of, like,
the cheese and the egg and the creamy, luxurious sauce,
and it was really beautiful. Has a little bit
of Asian influences with the soft,
squishy sea urchin. McDonald: My favorite entrée
is the buri bop. And that is
a traditional type of dish where you have yellowtail, you have some seasoned rice, you have four kinds of veggies. The bowl comes out
at 500 degrees, and they cook the fish
on the side of the bowls. Then they put some liquid in it, and then they
mix it all up together. And it is their signature dish
at that restaurant. There’s a dessert there that’s
just like a chocolate bomb. And they put a little rum on it,
and they light it. And you watch the chocolate
melt on top, and inside of the bowl — it’s like a bombe —
chocolate, bittersweet. Inside is a whipped cream,
kind of vanilla flavored, and inside that, there’s
this frozen chocolate gelato. Sbrocco:
And it’s like a “Pshu!” bomb. -McDonald: It’s like a bomb.
-McGrath: Exactly. Very impressive
to watch it happen. The intimidating part
of this place is the price tag. You want to go,
and you see the menu. And then you want to get
everything, and then you say, “Well, maybe one
$90 steak is enough for me.” Sbrocco: They have
that wagyu carpaccio, right? McGrath: Right, right, right. But the service
is unmatched to me. It is more than just a meal. It is a dining experience. I mean,
you get really catered to. We came in with
kind of a fairly big party, and it was like we were
the only people there. Sbrocco:
And what do you feel about that? Rajaram: Oh, I completely agree. So, it was amazing waitstaff
there. They also look really great. Like, all the waiters
were incredibly handsome. I’m like, “Where did they find
these people?” It’s, like, all this eye candy. And they’re all really
knowledgeable, and they — Sbrocco: Well, the food
is eye candy, too. Rajaram: Yeah, oh, my gosh.
The food is beautiful, and I think that’s
the real strength of Morimoto’s. It was, like,
the most beautiful presentation I’ve had in a restaurant. Sbrocco: Well, that’s a good way
to wrap it up. So, if people want
to make this a destination, what do you say to them? Quick summary. McDonald: Chic, urban in Napa. Tons of great restaurants
in that town, but this is an experience
that you’ll remember. Sbrocco: All right. And Kavitha? Rajaram: A beautiful restaurant with an emphasis
on presentation. Sbrocco: And Jesse? McGrath: If you’re willing to — to go for that price tag, you will have an unforgettable
dining experience for sure. Sbrocco: All right. If you would
like to try Morimoto Napa, it’s located on Main
at 3rd Street in Napa. The telephone number is
707-252-1600. It’s open every day
for lunch and dinner. Reservations are recommended,
and the average tab for dinner, without drinks, is around $60. I have to thank my great guests
on this week’s show — Kavitha Rajaram, whose modern Spanish
cuisine highlights flavorful shared plates
and creative cocktails at Duende in Oakland, Jesse McGrath
and the friendly neighborhood beer-centric gastropub
The Dark Horse Inn in San Francisco,
and Tim McDonald, whose elegant eatery delivers
contemporary Japanese cuisine at Morimoto in Napa. 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. 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 spirits we’re drinking today. So, join us next time when three new guests will
recommend their favorite spots, right here on
“Check, Please! Bay Area.” I’m Leslie Sbrocco,
and I’ll see you then. Cheers, everyone.
And cheers to you. -All: Cheers!
-Sbrocco: Cheers! Both of them! Cheers!
-Rajaram: Cheers! -Sbrocco: Cheers, cheers.
-Rajaram: Yeah, whoo-hoo! That’s right. ♪♪

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  1. I would like this video if it wasn't for the pompous grey haired guy who is so superior to his fellow human beings.

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