Gold Mirror Italian Restaurant, The Plumed Horse, NIDO: Check, Please! Bay Area reviews
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Gold Mirror Italian Restaurant, The Plumed Horse, NIDO: Check, Please! Bay Area reviews

August 21, 2019

 A KQED television production. ♪♪ ♪♪ Sbrocco:
Another umami bomb. Woman: Umami bomb! ♪♪ Sbrocco: Hi.
I’m Leslie Sbrocco. Welcome to
“Check, Please! Bay Area,” the show where regular
Bay Area residents review and talk about their
favorite restaurants. Now, we have three guests,
and each one recommends one of their favorite spots,
and the other two go check ’em out,
to see what they think. This week,
fishmonger Gabe Trujillo brokers seafood
from the world’s oceans, supplying the best kitchens
in the Bay Area. Dining out is part of the job
and cultivates a deep appreciation
for all things culinary, especially for things
under the sea. Oakland native Kristen Louis’
background is multifaceted. Her legal training
and experience led to a career as a business-development
executive. She seeks out
the best local flavor showcased
at her Oakland hot spot. But first,
produce salesman John Sbragia loved his high-school job
so much that he made it his career. His old-school Italian spot
has been around for a long, long time. It’s where the locals go
to enjoy some great, home-cooked Italian meals. In the Parkside neighborhood
of San Francisco, step into Gold Mirror
Italian restaurant. Roberto: Guys,
I need two ribeyes. ♪♪ Gold Mirror Restaurant
was started by my father, Giuseppe Di Grande, in 1969. It was originally a jazz club
on Fillmore Street. My father, Giuseppe,
brought my brother and I both to the Gold Mirror
at a young age, teaching us the family business. My name is Roberto Di Grande. Domenico:
I’m Domenico Di Grande. Roberto: And we’re
at the Gold Mirror Restaurant. We’ve worked here since we were
about 15 years old, learning all the family recipes. Domino: We need both
veal piccatas, correct? My brother and I,
we’ve been working so long together
that we know each other’s moves. Growing up in the kitchen
with my dad, my dad always had
the whip right nearby. So if we ever made a mistake,
bam, we’d both get lashed. Roberto: Fire two veal piccatas. Domenico: That’s what taught
us to be good cooks. Roberto: The best thing
about is my dad once told me, “I’ll give you guys the ladder.
It’s your job to climb it.” Domenico:
We source all our food. We bring in fresh fish,
fresh veal. Roberto: My mother and father
are both from Sicily, both from a fishing town,
so they grew up on seafood. If you come to the restaurant and walk down the hall
towards the bathrooms, you’ll find Goldie, which is a painting
that is done from the back. Now, Goldie is
holding a gold mirror, and she’s looking
at her reflection. Time, effort, hard work,
sweat — It pays off. What I love about
our customers is that they’re family. Walking through these doors, it’s like walking
into our house. All:  Bon appetito. Sbrocco: Now, John, how often
do you go to your restaurant? Sbragia: [ Laughs ] [ Laughter ]
Sbrocco: A lot. Sbragia: Now that
you’re blowing my cover — Because my wife wonders why
I don’t eat dinner at home — [ Laughter ]
Thank you, Leslie. -Sbrocco: You’re welcome.
-Sbragia: I go at least three
to four times a week. -Sbrocco: You don’t.
-Sbragia: I love it. Sbrocco: I mean, if you’re
eating there that much, there must be
a multitude of dishes. Sbragia: There is. I usually do an appetizer
with calamari. They just do it in a little
olive oil and garlic, and it’s just tender
and it’s crispy. Oh, delicious! And then, the Caesar salad — I mean, it’s enough
for two people. The dressing,
it’s not too heavy. Sometimes, I go over the top
and do a Caesar salad with a piece of salmon,
and they do it just right. Remember, this restaurant’s
been here since 1969. Sbrocco: That’s right — owned
by the same family since 1969. -Sbragia: The Di Grande family.
-Sbrocco: Yeah, that’s right. Sbragia: Which is incredible, because Dom and Roberto
in the kitchen, they’re in there cooking, where the father sits
at the bar, has a cup of coffee. Sbrocco: So this place
has history. Sbragia: It has so much history. And what I love about it is there is not many old-fashioned
Italian restaurants in the city anymore.
-Louis: That’s true. Sbrocco: And it’s like
walking back in time, isn’t it, when you get into it.
-Trujillo: It is. I thought the decor was
a little — It reminded me
of Medieval Times. I mean, yeah, walking back,
you know, yeah, a thousand years. But, I mean,
I didn’t expect that. But it was truly a busy place. You could tell
there’s tons of families there. So we had the stuffed avocado
with the Dungeness crab. Sbrocco: Which is one of their
signature dishes, absolutely. Trujillo: Which actually
was really good. And the sauce that
was drenched over it, it was almost like
a Shrimp Louie, except avocado. -Sbrocco: Piled high with crab.
-Trujillo: Piled high, yeah. It went really fast. It was too small, actually.
Sbragia: Wanted another one, eh? Trujillo: Yeah, well, there was
a few of us that had it, so we were, like,
doing this. Louis: You know, we started
with escargot, which I had never had before. And it was a new,
interesting experience. I really liked it. It was buttery, it was garlicky.
-Sbrocco: Right. Louis: So we went
with a group of four — my husband and I
with another couple — and we pretty much ordered
the entire menu. But my favorite thing
was actually the Fettuccine alla Romana, which was phenomenal, probably the best fettuccine
I’ve ever had. It was creamy,
it was delicate, not too salty. It was rich
without being overwhelming, which I really,
really enjoyed. Sbrocco: So, you’ve got
a couple of go-tos, I’m sure, when it comes to —
-Sbragia: I do have the go-tos. The cannelloni is incredible,
with a red and white sauce. It’s light, so you get
two pieces on the plate, and you want five pieces. You know what I mean? So, the lasagna is homemade —
sheets of noodles, homemade ricotta
with their homemade sauce, which they won’t
tell me what it is. When you put a fork
in the lasagna, it’s like butter. It just goes through softly. Trujillo:
So, I got to go back for that. Sbragia: Oh, my, the lasagna’s
the number one thing there — and cannelloni. Trujillo:
We had the calamari steak, that I thought was — it was bathed, it was, like,
in a bath with the sauce that I want to say
was a caper sauce, with just olive oil, butter,
just rich, cooked perfectly. Sbrocco: Kristen,
what else did you have? From pasta, you moved on.
-Louis: I did. I had the petrale sole and a good friend
had the Chilean sea bass. I loved her sea bass.
It was fanciful. Trujillo: I missed the sea bass.
-Louis: I think it was the fish of the day. Trujillo:
Oh, well, there you go. Louis: So, it was very good. Hers was delicious.
My petrale sole was not as good. Sorry, John.
-Sbragia: Sure. Sbrocco: He didn’t make it.
It’s all right. Louis: It’s true.
Very true. It lacked a little
bit of flavor, It didn’t have much salt, it seemed like a large plate of just fish with butter. But it had a side dish
of rice and vegetables, and the rice was amazing. It was really fluffy
and very flavorful, so I really enjoyed that. Sbrocco: Gabe, what did
you have to drink? Trujillo: A martini.
[ Laughter ] -Sbrocco: Gin or vodka?
-Trujillo: Gin. -Sbrocco: Of course.
-Trujillo: Any restaurant that has a bar in it,
I’m pretty happy with. And that bar,
it was happening. I mean, it was
almost like a club. -Sbragia: Yeah.
-Trujillo: And that’s the vibe of the place, isn’t it? You can tell
people knew people there. -Sbrocco: Desserts?
-Sbragia: I go there — -Oh, tiramisu.
-Louis: Desserts, yes. Sbragia: Tiramisu, my favorite. That’s why
I’ve put on 30 pounds. -It’s the tiramisu.
-Sbrocco: [ Laughs ] Louis: The cheesecake
was heavenly. It was a crustless cheesecake. It was so smooth,
no too sweet. The four of us were basically
fighting over this cheesecake. It was amazing. Sbrocco: And what about service? You had mentioned
a little bit of service. Trujillo: The service was —
Well, we were seated immediately and very attentive at first. He got us our wine, our drinks,
and then he disappeared, and he was gone for a good,
I would say 10 minutes, so I had to get up
and go look for him. But once I got him,
he came back and he was there. Sbrocco: Once you dragged him
back, he was yours forever. Trujillo: Yeah,
it was a little rushed, but the joint
was pretty hopping. I mean, it was a Saturday night. Maybe a Saturday night’s
not the best night to go… Sbragia: It’s packed
on Saturday night. Trujillo: …for a new guy. Yeah, it was packed. Sbrocco: All right,
this is your spot. Give us a quick summary. Sbragia: Great restaurant,
local neighborhood, been in there since 1969 — I recommend it highly.
-Sbrocco: All right, and, Gabe? Trujillo: It was solid
Italian food, old-school. Would I go back?
Yeah, sure, why not? Sbrocco: Okay.
Kristen? Louis: Gold Mirror —
a great neighborhood, Italian restaurant,
fun, friendly, good food. Sbrocco: All right,
if you would like to try Gold Mirror Italian Restaurant, it’s located on Taraval Street
at 18th Avenue in San Francisco. The telephone number
is 415-564-0401. It’s open weekdays for lunch
and every day for dinner. Reservations are recommended, and the average tab for dinner
without drinks is around $45. ♪♪ Sbrocco: Gabe’s contemporary
but cozy spot sports a chef with an excellent pedigree, an enormous glass wine cellar,
and a Michelin star. Skilled hands turn
the home-grown ingredients into a fine dining experience in Saratoga,
at The Plumed Horse Restaurant. ♪♪ Armellino:
My name is Chef Peter Armellino, partner
in the Plumed Horse restaurant in Saratoga, California. The Plumed Horse has been
a restaurant since the ’50s. It was originally a stable. And during the 10 years that I’ve been
at The Plumed Horse, we’ve had
a Michelin one-star review for a consecutive eight years. We’ve also regained
our Wine Spectator Grand Award, and it’s
a very wine-centric restaurant. The wine director
is Jeffrey Perisho. He is a master at seamlessly
blending together wines that integrate
with my food. We like to bake
our own break in house. We do have a full-time butcher, we make a little bit of cheese, we grow peppers that we like
to pickle in the summer. Often, people associate
my cuisine with, “Find the pickle. Where is the pickle
in this dish?” Because Peter Piper picked
a peck of pickles, so… [ Chuckles ] Dining at The Plumed Horse,
it’s a personalized experience. We try to cater
to each individual guest on any given occasion, whether it be an anniversary
or a birthday. We want the guest
to leave feeling overwhelmed — overwhelmed with kindness,
overwhelmed with service, overwhelmed with a special
attentive detail. We would love
for every guest to leave feeling content
and happy. Sbrocco:
Gabe, this is an iconic spot. This is a special place,
isn’t it? Trujillo: Yes,
it is a special place. It’s been there for a good,
I would say, gosh — Since the ’80s,
it’s been around. I’ve been going there
for the last 10 years. Sbrocco: Because you can
have a tasting menu. You can have a la carte.
-Trujillo: Generally, we do the tasting menu. I mean, I’m all about,
you know — “I’m here at your house.
Take care of me.” Usually what I start off with is their little omelette
with the caviar, like a huge dollop
of Osetra caviar, and I just go from there. Sbragia: I took my wife,
and we went on a Monday night. Could not get reservations
for a while because it was booked. It was a unique experience. When we got there, and walking in
with the fireplace and the bar, it was absolutely gorgeous. And I’ll be honest with you,
I have not been to a restaurant this elegant
in a  long time, you know? You’re laughing, because
I don’t think you have either. Louis: It’s true.
I haven’t. Sbrocco: You spend all
your time at the Gold Mirror. Sbragia: I don’t have time.
I don’t have time for this. [ Laughter ]
I did the tasting. My wife did the crab souffle,
which was — Oh, my God, they put the sauce on the side
then poked a hole, and that was really,
really good. So, for me, the experience
of going to a restaurant like that — It’s not cheap.
-Sbrocco: No. Sbragia: It is  not cheap,
but I’ll tell you — For a special occasion,
it was a really nice night. I’d had a glass of champagne.
-Sbrocco: Smart man. Sbragia: Champagne cart
coming out to you. Trujillo: Yeah,
that’s nice, isn’t it? Sbragia: Gold Mirror
doesn’t have a champagne cart. [ Laughter ]
I mean, this is like — I said, “Who are you?” And he goes, “Champagne lady,”
and I’m like, “Wow.” So I did the tasting menu, and there was things on there
I’ve never had before. I’ll be honest with you.
-Sbrocco: Such as? Sbragia: Antelope —
very good. They laid it over,
like, a celery root. Incredible.
I wanted more. I wanted the whole antelope.
I didn’t get it. The abalone — Wow! I wanted more.
-Sbrocco: [ Laughs ] Sbragia: Because I think
my server was irritated with me, because every time
he put a plate, I was done in two seconds. Trujillo: Well,
and that’s a local abalone. He gets it over
the hill from Davenport. Sbragia: Oh, my God.
Davenport abalone. Sbrocco: Jump in here, Kristen.
Jump in here, because we’ll just —
-Louis: I loved everything about The Plumed Horse. It was absolutely phenomenal.
-Sbragia: It was good. Louis: And it wasn’t
as expensive as my husband and I thought it would be. Sbrocco: And what did
you start with? Louis: We started
with the Japanese hamachi, and we shared it. And the hamachi was light,
thin slices of fish. It was refreshing,
it was just — It had grapefruit.
It was fantastic. I loved everything about it.
-Sbrocco: You’ve been going for 10 years.
-Trujillo: Right, yeah. Sbrocco: This is
a pretty expensive habit. -Trujillo: I’m worth it.
-Sbrocco: [ Laughs ] Sbragia: Kind of like
a crack addict, if you don’t mind me saying.
-Sbrocco: “I’m worth it.” “I’m worth it.”
-Trujillo: If you’re gonna have a habit, why not, you know,
take care of yourself. Food is my favorite thing,
and it gives me an excuse to leave the city,
go somewhere else, pretend I’m on a little bit
of a holiday, you know, just indulge. -Sbrocco: The wine list is…
-Sbragia: Incredible. Sbrocco: …I would venture
to say one of the best in the country.
-Louis: It’s phenomenal. Trujillo: And their wine cellar
is, like, it’s stellar. Sbragia:
That is incredible, man. Trujillo: It’s the centerpiece
of the whole joint. I mean, you know?
-Louis: It is. Sbrocco: I mean, they have
verticals, which means, you know, vintage after vintage
after vintage deep. They’ve got Madeira,
an amazing dessert wine, back to the early 1900s. I mean, if you want
to spend $1,000 or $2,000 or $5,000 —
-Louis: You certainly can. Sbrocco: They’ve got burgundy
older than me. Trujillo: Generally, you’d start
off with a martini, of course. I like just to pretend
I’m Darrin Stephens or Larry Tate and, you know…
[ Laughter ] just go for it.
-Sbrocco: I’ll be Samantha. [ Laughter ] Trujillo: And they have
my favorite gin there. It’s a Monkey 47.
-Sbrocco: That’s a great gin. Trujillo: Yeah, I love it, and
you don’t see it all the time. Sbragia: How about
the bread guy? That’s what I love.
-Louis: I loved the bread. Sbragia: They make it
fresh every day. But I’ll tell you, the service
there — Forget about it. -Louis: Oh, it was phenomenal.
-Sbragia: I’ve never been to a restaurant
like that in my life. Your water goes down
two drips, they’re there. Very polite, very good. Trujillo:
But they’re not in your face. Louis: But they’re unobtrusive.
Right, exactly. Sbragia:
No, they’re not in your face. Louis: The cool thing,
I thought, was that they had a ton of amuse-bouche,
and so, they came around and I think we had probably four
or five different things. Sbrocco: Your mouth was happy. Louis: Oh, my mouth
was so happy. I was a little worried. I saw the portion size
and I was like, “Eh, it’s kind of small.
I don’t know.” But there are so many
different things to taste, we were stuffed
by the time we left. The thing I thought was
the most interesting was — it was a mozzarella ball,
and I was like, “Oh, what’s that?”
It was so beautiful, I thought it was
just kind of a decoration, and I took it and I dipped it
in olive oil, and it was so lightly fried
and so, just… [ sighs ]
phenomenal. And I had the petrale sole, which is what I had
at Gold Mirror, and everything about
it was perfection. It had a yuzu hollandaise and matsutake mushrooms
they came and sprinkled on top, so they were still
crispy and crunchy. Sbrocco: And what
about desserts? Sbragia: Oh, my God.
What do you think I did? Dessert cart!
[ Laughs ] Here we go! “Champagne guy,
you go in the back room. We’re doing dessert cart.” Oh, my God, incredible. And what I loved,
I took one. It was this little square
with jelly. It was stuffed with jelly. “Oh, take as many as you want.”
“Really? Okay. Honey, get your purse.” Sbrocco: John’s putting them
in his pocket. Sbragia: So, then,
they had these cookies. I felt like Willy Wonka. It was like, “I’ll have that.
I’ll have that.” And it was really good,
because I was full. I’m a big eater,
but with the tasting menu and the appetizers, complementary things
from the chef, I was good. Sbrocco: We’ve got
to wrap it up, so give me a quick summary. Trujillo: Casual elegance
and a refined dining experience. You deserve it.
You should treat yourself to it. Sbrocco: All right.
And Kristen? Louis: Impeccable service,
even better food, casual, love everything about it.
-Sbrocco: All right, and John? Sbragia: Oh,
for a special occasion, this is a place to go to. Sbrocco: All right,
if you would like to try the Plumed Horse restaurant, it’s located on Big Basin Way
at 4th Street in Saratoga. The telephone number
is 408-867-4711. It’s open for dinner
Monday through Saturday. Reservations are recommended,
and the average tab for dinner without drinks
is around $100. Tequila, the famed
Mexican spirit. Well, it just might
be looking over its shoulder right now as its earthy
alter ego, mescal, is rising in popularity. What’s the difference? Top tequilas are made
from blue agave primarily in the state of Jalisco. Authentic mescal can be made
from a variety of agave, known as maguey, primarily
from the state of Oaxaca. Mescal is earthy and smoky while tequila
is spicy and fruity. In both spirits the heart,
or the piña, of the agave must be roasted. With mescal production,
the roasting takes place in pits dug in the ground. After days of slow smoking, agave syrup is coaxed
from the sweet piñas using ancient techniques, then it’s distilled
into mescal. There’s a proliferation
of artisanal mescal offered in the market today, including the lineup
from Del Maguey. Their single-village mescals
express the terroir, history and uniqueness
of this flavorful spirit. Mmm.
I’ll have a sip. ♪♪ Kristen loves the cuisines
of Central America, and her pick showcases
fresh ingredients and family recipes
that span Mexico’s central and Pacific coast. All this makes it more
than your typical taqueria. It’s the go-to spot
in the Jack London District in Oakland,
and it’s called Nido. ♪♪ Cory: We built Nido with a lot
of trash from the area, a lot of pallets
from the produce market, shipping containers
from the waterfront, just a lot of repurposed things,
so, we wanted — Silvia:  Repurposed materials,
not trash. [Laughs] ♪♪ My name is Silvia McCollow.
-Cory: Hi. I’m Cory McCollow. And we’re the owners
of Nido in Oakland. Silvia: The original dishes
were inspired by my mom, my family being from Nayarit, the Pacific Coast. We’ve now expanded our menu
to have some influences from some of our line cooks
and co-chefs. Cory:
I fell in love with mescal. Then I met Silvia
and her ties to Mexico, and I wanted that mescal to be
a focal point of the bar, a good selection, wide variety. Silvia: Obviously we present
everyone with silverware. But, you know, I think the food
is supposed to be messy and the mole is
supposed to be runny and you’re supposed to pick up
the tacos with your hands. But, you know,
we still see people, you know, cutting into
their taco, which is fine. [ Laughs ] So, we now have a daughter. She’s been used
to the restaurant since she was in the womb,
so she loves the noise. She loves the music.
She loves everyone. Cory: We wanted to start
turning this side of Jack London Square,
the Warehouse District, into someplace else to go. And we have great neighbors,
and it’s a great spot. Sbrocco: All right, Kristen, “nido” means “nest,”
doesn’t it? -Louis: Yes.
-Sbrocco: And you do sort of get that all-encompassing,
all-embracing feeling at this place, don’t you?
-Louis: Absolutely. It’s a small, cozy place. Sbrocco: And it’s
a husband-and-wife team. Louis: Exactly, and they live
right in the neighborhood. And so when they were kind
of thinking of a restaurant, they wanted something
that felt like home to them. So, my favorite, favorite thing
are the trout croquetas. They’re smoky,
and they’re small, but they come
on a plate of crema. It’s a combination
of smoked trout and potato and onions,
and it’s just this — Trujillo: Those were standout,
I have to say. -Sbragia: That was…
-Trujillo: Yeah. -Sbragia: …really good.
-Louis: Yeah. They’re fantastic. Trujillo: I wish there
was more than just three. -Louis: Yeah.
-Sbragia: And bigger. -Trujillo: And big, yeah.
-Sbragia: Sorry! -Sbrocco: There’s a theme here.
-Sbragia: Sorry! Trujillo: The thing is,
they were wonderful. I wish they would
have been hotter, so… Louis: Mine have always been
super hot, and I love them. But the other thing I love there
is the fish of the day. And the last time was halibut
in this fish broth that’s tangy and spicy
and phenomenal. It’s light.
It’s very satisfying. Trujillo: I didn’t see
a fish of the day the night we were there. My favorite thing was probably
the kale salad, actually. And it was like an avalanche
of, like, crema and, you know, a cotija queso on top,
and it was — I like cheese. It was just smothered
with cheese. And then with —
You know, the pomegranate gave it a little tang. And the avocado was —
that’s nice and creamy. And it was a dichotomy I liked with the crunchy kale
and, like, just the cream. It was — It hit me
on all levels. My other favorite dish
was the eggplant casserole. I mean, it was a black bean…
-Sbragia: It had everything in it.
-Trujillo: …mole sauce. I loved that.
It was great. It didn’t come with tortillas,
though, and that was real — Louis: The tortillas
are fantastic. Trujillo: I know,
but they didn’t come… Louis: They’re homemade,
and they’re so good. So, these are homemade,
and they’re not, like, these giant, honkin’ tortillas.
They’re not too oily. And they’ve got
a nice thickness to them. Sbrocco: What did
you have, John? Sbragia: Ugh, what do you think
I started with? [ Laughter ]
I started with margaritas. Sbrocco: They got a lot
of margaritas, don’t they? Sbragia: But it’s weird. The margaritas aren’t really
big margaritas, but wow! Louis: They pack a punch.
Sbragia: They pack a punch. Sbrocco: And they’ve got
some mescals there, too. -Sbragia: Yes!
-Louis: And they do a mescal tasting, actually.
-Sbragia: They did the guac and chips. -Trujillo: The chips were great.
-Sbragia: But, see, my chips were hot.
-Louis: Mine are always hot, too.
-Trujillo: I want my tortillas, you know, hot.
-Sbrocco: I don’t know. You weren’t getting hot stuff.
-Trujillo: I wasn’t getting it. Sbrocco: What about
the carnitas? Trujillo: The carnitas?
Yeah. Oh, my God,
that was wonderful. They threw pork ear in that,
you know, and trotters. And, yeah, I’m all about that.
Put the parts in there. Sbrocco: Snout to tail, baby. Trujillo: Snout to —
Yeah, let’s eat it all. Those are the best parts. Sbrocco: Yeah.
And what else did you have? Sbragia: I did
the homemade soup. It has Brussels sprouts,
carrots, all these different vegetables. And it had chicken. They were chunks.
Loved it. My wife had tostadas.
They were great. Louis: The ahi tostaditas?
Sbragia: Yes. Louis: Oh, gosh,
they’re fantastic. They’re mixed in with fresh ahi,
with avocado, and they’re stuffed full. They’re stuffed to the top.
They’re fantastic. Sbragia: And I’ll tell you,
the service — I went lunchtime…
-Louis: Oh, okay. Sbragia: …which is great
about this restaurant. If you need gas,
you go across the street. -Louis: [ Laughing ] Right.
-Sbragia: You got your gas. You got parking. I liked it.
I enjoyed that. If I’m in Oakland, I will make sure
I go to that place. Sbrocco: Anything else?
-Louis: Actually, the flan. -Sbragia: Yeah.
-Louis: I don’t typically like flan.
-Sbragia: Mm-hmm. Louis: It’s not too sweet. It’s just enough
to finish your meal. It’s not too big.
It’s not to sweet. Trujillo: I had liquid flan.
I had the Blanco y Negro… -Sbrocco: [ Laughs ]
-Trujillo: …which is horchata and coffee, great combination,
and I added a shot of rum. Sbrocco: It is like
a liquid flan. Sbragia: Of course you did. Sbrocco: Yeah,
that’s a liquid flan. Trujillo: What I thought
was interesting is that they don’t
take reservations. I’m usually leery of that. But they have the policy
“call 15 minutes ahead. And so we did, and it worked. Sbrocco: And that’s
a good policy to be aware of. Trujillo: I liked it, actually.
It was pretty smooth. Louis: I’ve never had
to wait there. As many times as I’ve been,
I’ve actually never had to wait. Trujillo: That’s great to hear.
-Sbragia: Now, is that dinner or lunch?
-Louis: Lunch and brunch, actually.
-Sbragia: I heard the brunch is really good.
-Louis: It’s out of this world. The chilaquiles is phenomenal.
-Sbragia: Right, right. Trujillo: And hopefully those
are warm tortillas, as well. Louis: They are nice
and warm and delicious. Sbragia: Don’t push
your luck, buddy. Trujillo:
What I loved about it — It’s also close
to a BART station. Sbragia: And freeway
entrance — boom. Trujillo: And it’s right there.
This is true. Sbrocco: This is your spot.
Wrap it up for us. Louis: Nido — fantastic
neighborhood restaurant, shabby chic, phenomenal food,
good portions. Give it a try.
-Sbrocco: All right. Gabe? Trujillo: Nouveau California
cuisine, really fresh, very current. I’d definitely go back.
-Sbrocco: And John? Sbragia: Great Mexican
restaurant in Oakland, farm fresh to the table. Everything was delicious, and I will definitely go back. Sbrocco: All right,
if you would like to try Nido, it’s located on Oak Street
at Fifth in Oakland. The telephone number
is 510-444-6336. It’s open for lunch and dinner
Tuesday through Saturday, with dinner on Saturday
and brunch on weekends. Reservations are not accepted, and the average tab for dinner
without drinks is around $25. I have to thank my great guests
on this week’s show — John Sbragia,
who takes us back in time with Gold Mirror
Italian Restaurant in San Francisco —
And he has a great name — Gabe Trujillo
and the layered flavors and luxurious ingredients at the Plumed Horse restaurant
in Saratoga, and Kristen Louis,
who’s pick showcases elevated family recipes
and regional Mexican cuisine at Nido in Oakland. 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.
-Sbragia: Yeah, cheers! Sbrocco: Cheerio! Chin-chin!
Salud! Saúde! ♪♪ Sbrocco: So now it’s your turn. We want to hear from you
if you’ve visited any of our “Check, Please!”
restaurants. You can post
a selfie on Instagram, join the conversation
on Facebook, and tweet us anytime. And don’t forget
to visit our website. All the shows are there,
along with my wine videos and notes about the wines
we drink on set. You’ll also find our fun
new web series “Taste This,” where we celebrate food
and drinks around the Bay. Cheers. ♪♪

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  1. why would anybody want to be Daren Stevens? he was not only a dork but so boring he could be two different guys and nobody cared!

  2. I worked at the Plumed Horse in the late '60s when it was run by Norvelle and Louisa Thompson. It featured "Louisa's special" which was kind of a chicken a la king over a fluffy pancake. Also, homemade lemon meringue pie and chocolate run care. Mmmm.

  3. When i worked on the peninsula, I was lucky to dine at the Plumed Horse several times. Delicious traditional fine dining with impeccable service. And Saratoga had such a sweet village atmosphere. It has been a number of years though….

  4. I love the Gold Mirror. Solid Italian food. A lot of love in the kitchen with the two brothers throwing it down nightly. the decor and music seal the deal.

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