dream in San Francisco.

Katz-Hyman: You can't go wrong with fried dough.

Sbrocco: Southern Italian classics in Mill Valley.

Bright: It's like a tortellini on steroids.

Sbrocco: And a blend of American and California cuisine in Berkeley.

Lew: Then everything just melts in your mouth.

Phillips: Mmm!

Sbrocco: Just ahead on "Check, Please!

Bay Area."

It's a lot of pasta.

Katz-Hyman: A lot of pasta.

Yeah, you got it right.

♪♪ Sbrocco: Hi.

I'm Leslie Sbrocco.

Welcome to "Check, Please!

Bay Area", the show where Bay Area residents review and talk about their favorite restaurants.

We have three guests.

Each one recommends one of their favorite spots and the other two go check them out to see what they think.

Joining me at the "Check, Please!"

table today are, bandleader Dick Bright, comedian Sarah Katz-Hyman, and corporate counsel Ellie Lew.

Welcome, everyone.

Bright: Great to be here.

Lew: Thanks for having us.

Sbrocco: Sarah's up first with a very playful pick.

Featuring '80s punk music, classic arcade games, and Hawaiian comfort food, it's become the go-to spot for Sarah's perennial pinball habit.

Located in San Francisco's Bernal Heights, its Outer Orbit.

♪♪ Kohnke: So, the name Outer Orbit came from pinball.

It's kind of a spot on the playfield that you hit.

We call them orbits.

And I like to also think that it includes the neighborhood on the edge of Outer Mission.

♪♪ Gainsley: We really wanted to make a space that was playland for adults.

We got great beer and drinks, and you have a good time, eat some food, and then pop over and play pinball.

Kohnke: Yeah, basically a place that we would love to hang out in.

Gainsley: Yeah, exactly.

♪♪ "Hapa" is a Hawaiian word, and it actually means "half."

We describe our food as Hapa Hawaii because we got one foot in Hawaii culture and one foot in San Francisco.

Our pig melt, it's a whole-cut steak of pork shoulder that we smoked for 15 hours with guava wood.

Kohnke: I'm really proud of our hapa-style corn dog.

It's just, like, sweet and savory and spicy.

It's like everything.

It's amazing.

♪♪ Woman: Get in there.

Gainsley: The community in San Francisco, specifically, of pinball people, they're super welcoming, warm.

Kohnke: It actually brings people together that wouldn't normally hang out, which is kind of cool.

It's really exciting and fun to see someone surprised when they come in that thought this was just a bar or just an arcade.

I think it's really special that it meets a lot of these passions.

Sbrocco: All right, Sarah, this is kind of a unique spot, isn't it?

Do you go for the pinball, the atmosphere, the food?

Katz-Hyman: Don't make me pick, Leslie.

It's for all of it.

Of course, yeah.

I love Outer Orbit.

I discovered it back when I was in a pinball league and have been kind of going ever since, and -- Sbrocco: Okay, wait.

I just -- I didn't even know there were pinball leagues.

Katz-Hyman: Yeah, there are pinball leagues.

It's a whole thing across the country, actually.

Sbrocco: Really.

Katz-Hyman: Pinball is a great addition to this restaurant, but the food, of course, is a standout for me.

Sbrocco: What is your go-to dish?

Katz-Hyman: If there's a liquid cheese on the menu, I'm going to order it.

And so, for me, this was the nachos.

Big taro chips, which is pretty unique for nachos.

A really cool Hawaiian spin.

Their cheese, pickled jalapenos.

You could add chicken I love them.

I think it's a really cool appetizer to start your meal with.

Sbrocco: And then you have to lick your fingers before you... Katz-Hyman: Yeah.

No, no, no, yeah.

You have to have clean hands before you play a machine, for sure.

Want to respect the machine, you know?

Sbrocco: Now, what was your experience when you went, Ellie?

Lew: Well, when my husband and I were leaving the restaurant, he said, "Bless the person that chose this restaurant."

It was so good.

It was one of my -- I think, my new favorite restaurant.

We really enjoyed the hapa corn dog.

So, I am a big fan of corn dogs.

It was so unique.

It had the malasada dough, so it was slightly sweet.

And then inside, it had the cheese and the fried jalapenos, the saltiness of the hot dog with the sweetness of the dough.

Perfection.

It was so good.

Sbrocco: And, Dick, did you enjoy the sort of Hawaiian-themed food?

Bright: I did love it.

First, I loved the atmosphere.

It was this kind of retro -- It was like "Happy Days" on acid.

I had the Hawaiian nachos, which were delicious, but the taro chip, it kind of doesn't stand up.

It's messy, you know?

But nachos are messy anyway.

But delicious.

Sbrocco: Any other dish you had?

Bright: I had the yakisoba, and it was fabulous.

First, they grill the noodles, so it gave them more flavor than, like, normal noodles.

And then they have grilled jalapenos, cabbage, onion.

It was rockin'.

Lew: So, I had the pig melt, and it should be called the best sandwich in the world.

I mean, it was this pork shoulder that was in a steak form.

It's usually in carnitas, but it was this thick pork shoulder that was on a bed of pickled vegetables and this sweet Hawaiian roll.

And when you bite into it, it melts in your mouth, not on your plate.

And it came with a side of macaroni salad with a sprinkling of furikake.

So it just complimented everything -- the creaminess, the saltiness of the pork, everything perfectly.

Bright: They got it going on.

Katz-Hyman: We also got the chicken sandwich, which was really good -- really crispy, delicious, very fluffy and doughy bun.

The standout dish for us, actually, was the garlic noodles.

They were incredible.

I think about them probably on a daily basis since I've gone, and we got the vegetarian version, but you could also get shrimp in it, just the right balance of butter to a ton of garlic.

I just imagine back in the kitchen they're like more, "Let's add some more.

Let's -- Let's keep adding some garlic to it."

And it was the perfect amount.

So this is the restaurant that I very first tried spam musubi at.

I've never had it before.

I grew up not eating pork, and so I was a little nervous when I first had it many years ago, but been hooked ever since.

Lew: We had no problem finishing the spam musubi.

I mean, I finished it by myself, and it's a house-made spam.

Bright: You don't want to share.

Lew: I'm a big fan of spam, and it was a house-made spam, so there was no, like, artificial taste to it.

It was perfectly salty with the rice.

It just melded all so well together.

We also had the gochujang chicken wings, which are fantastic.

So it's just enough wet to not mask the crispiness of the chicken wings.

And it came with this delicious Greek yogurt sauce to cut the spice.

Perfection.

I am such a big fan of this restaurant.

Sbrocco: So you were rolling out of there, weren't you?

Lew: Well, not do they only roll us, they gave us takeout with it, because we were like, "Our children have to try this."

Sbrocco: Oh, yeah.

Lew: So we got actually takeout on top of all the food that we ate and that was left over.

Sbrocco: Feed your children.

Katz-Hyman: And they had an incredible list of wine and beer.

Lew: My husband's a big wino, so him and the owner really got into it, and they started doing a tasting at the bar.

It was so good.

Katz-Hyman: Y'all had a time.

Bright: But the staff is so warm and friendly.

The aloha spirit.

I really got that.

Sbrocco: What about any desserts?

Katz-Hyman: Yeah, we got the malasadas, yeah.

I really enjoyed the passion-fruit one.

Lilikoi I think it's also called.

I am not usually a fruit-filling type of person, but the fruit filling on this one was so well balanced.

Just the right amount of tart and sweet.

Warm to the table.

So you can't go wrong with fried dough.

I mean, come on.

Lew: We also had the malasadas, and our favorite actually was the chocolate.

The chocolate was just the right amount of sweetness and it was gooey and oozing out of the malasadas.

It was excellent.

Sbrocco: All right.

You guys agree in terms of pricing?

Lew: Very fairly priced, I think.

Bright: Yeah.

Sbrocco: So you'd all go back?

Katz-Hyman: In a heartbeat.

Sbrocco: And I'm going to say, who's going to give the pinball lesson?

Sarah.

[ Laughter ] All right.

If you would like to try Outer Orbit, it's located on Mission Street in San Francisco, and the average tab per person without drinks is around $25.

Kohnke: Hot Mess -- way to go.

Sbrocco: Dick is a longtime Bay area bandleader.

Like many musicians, he's always on the hunt for late-night bites after he wraps up a gig.

One of his mainstays is a casual trattoria that's been serving up classic Calabrian cuisine for more than four decades.

Nestled in the heart of downtown Mill Valley, it's Piazza D'Angelo.

♪♪ ♪♪ Ferguson: Piazza D'Angelo is your home away from home.

We're kind of like the typical trattorias that you find in Italy.

We're an unassuming place where you know people.

You can gather with your families, and the food is simple.

Petrone: Enjoy.

Woman: Thank you so much.

Petrone: You're welcome.

Felicia and I are cousins, and our fathers, Paolo, who is my dad, and Domenico, who's hers, founded Piazza D'Angelo in 1980.

And they're both from a small southern Italian city called Decollatura in Calabria.

Ferguson: Pop them on 85.

So, we basically grew up in the restaurant business.

I remember Luigi probably taking naps in some of the booths.

[ Laughs ] It was kind of like our playground.

♪♪ When our parents first came here, they were immigrants.

They really, in a way, had to cook to the American palate in the beginning.

And even when they were making risotto, a lot of people were like, what is this, just rice?

So our Tortelloni della Casa is something that our grandmother used to make.

And whenever we'd go visit her in Italy, we would often make pasta with her.

And ours comes with just a simple tomato cream sauce.

Calabrian food is all about the spice, so there's definitely a lot of spicy, more tomato-based.

We don't live too far from the ocean, so a lot of seafood.

We've been incorporating our Calabrian chili oil, which we make in-house, spicy Calabrian sausage.

Petrone: We do cater to a lot of families here in Mill Valley who have been dining with us for many years, but we also can create a beautiful atmosphere for date night.

Ferguson: We've been in Mill Valley for over 40 years, and we're grateful for our dads for building the foundation, and we're really hopeful to be able to carry that on for another 40 years.

Sbrocco: Now, Dick, you're a musician, and you've never been a waiter in real life.

But I know that you did play one in a movie -- a very famous movie.

Bright: Yes, I was in "Mrs. Doubtfire," thanks to -- there he is -- great Robin Williams.

Gave a lot of the smaller roles to friends and family in the area.

It was such a big role.

They called me Stu's waiter.

I didn't have a name.

Sbrocco: Now, being a musician, you look for late-night spots, I know, when you get off work, Bright: I do.

Sbrocco: Is that how you found this spot?

Bright: It is.

Mill Valley is a sleepy little town, but on Tuesday nights, for years, they had comedy at the 142 Throckmorton, this gem of a theater in downtown Mill Valley, and a block away was D'Angelo's, and it was the only place open late at night.

So all the comedians and friends would trek on over to D'Angelo's.

Sbrocco: Okay.

And what do you get?

Bright: Well, I always like to start off when we're having a full dinner versus snacking late.

Again, I'm kind of a veggie guy.

I have a terrible Italian accent.

Sbrocco: Just use your hands.

Bright: Primizie di Stagione.

It means "fruits of the season," and it's a grilled vegetable plate.

Portobellos, zucchini.

The thing I love is, they actually grilled green onions, cooked perfectly.

Great little parsley oil over it.

Sbrocco: And this is what you get consistently.

Bright: Yeah, I pretty much get that every time.

But my true favorite is the second course.

It's called the Tortelloni della Casa.

Not tortellini.

It's like a tortellini on steroids.

And they do ricotta cheese and spinach.

And then it comes in a San Marzano tomato cream sauce.

And you go through a loaf of their focaccia just with the sauce.

Sbrocco: And then you sleep like a baby.

[ Laughter ] Bright: You had me after the first martini.

I was asleep like a baby.

So... Sbrocco: And what about you, Sarah?

Katz-Hyman: Yeah.

Well, my friend and I, we biked from San Francisco to Mill Valley.

Bright: Wow.

Sbrocco: That's a hike.

Bright: How Marin is that?

Katz-Hyman: And we did get the focaccia, and, wow.

What a nice welcome after a nice bike ride to just dip that focaccia in the pesto.

Amazing.

We got the tortellini.

I didn't know the difference between tortellini and tortelloni, and so when they came out, I was like, "Ooh, those are some big guys."

Sbrocco: Yeah, big.

Katz-Hyman: But they were delicious.

We also got the funghi pasta and 4 or 5 different types of mushrooms, which was delicious.

Sbrocco: A lot of pasta.

Katz-Hyman: A lot of pasta.

Exactly.

You got it right.

Lew: We did go for our 12-year wedding anniversary.

Bright: Oh, nice.

Lew: And we did take our children there.

And it's a more classic Italian restaurant.

They do everything very precisely.

Everything was cooked to perfection.

So we had the pollo alla diavola.

It was a half chicken, grilled.

It came with broccolini, little potatoes, and the chicken was a little spicy.

So the broccolini and the potatoes complemented it very well.

And the children loved it.

Bright: Did anyone had one of the pizzas?

I was gonna say, one of the features -- you can see it in the room -- is the wood oven.

Their Margherita pizza is to die for.

Lew: We had that, too.

Bright: There you go.

Lew: A big hit with my kids.

Bright: Thin crust.

Lew: Oh, I love thin.

And the cheese was just the right balance with the tomato.

Bright: One of my faves.

Lew: Mm-hmm.

We got the seasonal pizza at the time, which had squash on it.

Beautiful.

Some balsamic glaze.

Really like the toppings on the pizza.

Sbrocco: And what about anything to sip alongside?

Bright: They have a great bar that's storied.

In certain years, it's been known as a swinging singles bar.

I wouldn't know -- dear.

And I'm a martini guy, and the guy made a perfect martini.

Sbrocco: Gin or vodka?

Bright: Vodka.

Grey Goose guy.

Lew: I had the Sicilian Sun.

It's a vodka-based drink.

Very refreshing.

And you could really taste the blood orange juice.

Sbrocco: And desserts, anybody?

Lew: So they gave us a very generous portion of tiramisu.

I'm a big tiramisu fan.

Bright: Love it.

Lew: It was a huge portion.

And it was, I have to say, maybe one of the best tiramisus I've ever had.

The balance between the cream and the espresso.

It was just light and fluffy, and then it had this crunch from the chocolate shavings on top.

Delicious.

Sbrocco: Okay.

Katz-Hyman: We got a rosé, which was nice, easy going rosé.

And I actually got a cappuccino because I started dragging after that bike ride.

That was great.

The service was wonderful.

I was surprised how busy it was at lunch.

You know, it seems like much more of a dinner spot, but the whole dining room was full.

We sat right there on the plaza, so it was beautiful.

I thought great spot for probably dinners and parties, too.

Bright: It's personal.

They care.

They really want you to have a good experience.

Sbrocco: A restaurant wouldn't be around 40 years if that weren't the case, right?

Bright: Right, right.

Exactly.

Sbrocco: And you felt like you got your money's worth?

Lew: Absolutely.

Yeah.

Sbrocco: All right.

If you would like to try Piazza D'Angelo, it's located on Miller Avenue in Mill Valley, and the average tab per person without drinks is around $45.

Ellie says her upscale spot boasts some of the best views in the whole East Bay.

Every month, she and her moms group gather there for cocktail hour, snacking, and socializing on the scenic terrace of one of Berkeley's most iconic landmarks.

Located inside the historic Claremont Hotel, it's Limewood Bar & Restaurant.

♪♪ Paire: On back, you got a beef cheeks.

One of the draws for me when I came to Limewood was the energy of the space.

Joseph.

Pleasure.

Woman: Joseph.

Paire: This is, to me, a true American brasserie.

You enjoy an elevated dining experience here, but you can also have casual vibes, as well.

What I like to say I bring to the table when it comes to the food here is a true authentic self.

I'm from D.C. originally.

I come from a large family background, but our roots are very tied to the south.

Black-eyed peas, or we do like a Hoppin' John's?

It's a fun balance of my personal experience but what's plentiful in California, as well.

♪♪ One of my favorite is the steak sliders.

So, you have this beautiful four-piece, pull-apart Parker House roll that is filled with shaved steak, mushrooms, escabeche that kind of ties back to my Spanish background, we do this black garlic aioli.

An initial thing that comes to your mind when you see slider, everyone's thinking of a small, cute little sandwich.

You got the knives ready for these sliders?

Instead, you get this head-size sandwich with a knife in the middle, and it's divine.

We do a 24-hour buttermilk brine on our fried chicken.

Serve that with some sweet potatoes and roasted Brussels sprouts.

Finished with a little thyme honey.

We harvest it on site here, so our bees produced 110 pounds of fabulous honey this year.

♪♪ The one thing about being here at the Claremont Hotel is the history.

The hotel is over a century old.

If you look at the property from afar, it is the white castle in the hills.

It's a true landmark.

This is the most romantic restaurant in the East Bay.

Why?

Because if you come at sunset, you get the best view.

And you say to yourself, "This does not get old."

It's a joy to come into this space and cook because it has a great energy.

I love that feel of this freestanding restaurant in the middle of this grand hotel.

Sbrocco: Now, Ellie, this place does have some pretty spectacular views, doesn't it?

Lew: It does.

So, I go with a group of moms.

We have very hectic schedules.

And we said, "You know, let's do a nice dinner," and we chose Limewood.

That was seven years ago, and we just never left.

So one of my favorite staples is the Parker House rolls.

And there are four rolls, and it's perfectly brown and crispy on top with a sprinkle of salt.

And the inside is pillowy and warm and flaky.

And it comes with a side of bone marrow butter, which is garlicky.

And you slather that on, and you put it in your mouth, and everything just melts in your mouth.

Delicious.

Sbrocco: Did you get to enjoy the view?

Katz-Hyman: Yeah, we went at night, and it was a little chilly, so they had the heaters on.

They even offered us blankets, which was very nice.

Sbrocco: So you sat outside on the terrace as opposed to inside, right?

Katz-Hyman: Yeah.

Well, once I looked up the restaurant, I was like, "Ooh."

I'm a sucker for a view, and so it didn't disappoint.

And we got the rolls, and just as described.

Although, I mean, I wasn't even expecting the bone marrow butter to come in the bone-marrow bone.

Bright: That bone was the star of the dish.

Reminded me of, like, "The Flintstones" at the beginning of "The Flintstones."

So I called it my Flintstone butter because it came in that giant Brontosaurus bone with the butter.

Sbrocco: Gnaw on that afterwards.

Bright: Yeah, exactly.

We had a hamachi crudo as a starter.

Katz-Hyman: Ooh, we got that, as well.

Bright: Did you like that?

Katz-Hyman: It was great, yeah.

It was very smoky, I thought.

Bright: And it's the attention to detail.

They had crispy shallots, which I'd never had.

It was a little acidic, the dish, but the sweet shallot just -- the balance was amazing.

Katz-Hyman: We also got the scallops.

I don't know if you got those.

Bright: Exactly.

Katz-Hyman: Yeah.

Bright: What'd you think?

Katz-Hyman: That was the standout dish for me.

The turnip puree at the bottom was great.

And the scallops are cooked perfectly.

So soft.

Lew: Yeah.

So, I also had the scallops, but mine came with pomegranate seeds.

Katz-Hyman: Yes.

Lew: Yes.

So it was a great balance of sweetness and butteriness.

Katz-Hyman: Yeah.

We also got the shishitos, and I am kind of a baby, and I'm a little nervous about shishitos because the whole like "1 in 10 is extra spicy."

And so I was quite nervous.

But it comes with a side of ranch, and I thought they were really good.

Sbrocco: What about the smash burgers?

They're known for the smash burger.

Lew: So, you know, you could tell if it's a good hotel by if they have a good burger.

And I think their smash burger is excellent.

It's not a traditional burger.

It has, like, a mustard aioli and bacon jam.

So it doesn't come with lettuce, tomato, onion.

But it's done really well, and everything's made in house, so the bread is just super fresh.

Katz-Hyman: We also got the duck, and it was really lovely.

It came with a dirty rice.

The dirty rice tended to be a little bit sweet for my palate.

Very pomegrant-- Pomegrana-- -Pomegrantantey?

-Pomegra-- -Pomegranaté?

Pomegranatey.

Bright: Pomegrante-ish.

Katz-Hyman: Yeah.

Pomegranate-ish maybe.

But, no, the duck itself was cooked really well.

I don't often get duck, and so that was also a treat.

Sbrocco: Okay.

And any other favorite classics that you have there?

Lew: So, it changes all the time.

So now it's the porchetta, and it's sweet and savory and warm.

It's a very thick slab of pork which is great, and it's very juicy and tender.

And the pancetta and the Swiss chard really complement the juiciness of the pork very well.

Katz-Hyman: The drinks we got were really good.

We had the 7th Floor, which was a Hennessy-based spritz, which I thought was really interesting.

You usually don't see spritzes with a dark liquor, and I thought it was really well-balanced.

Lew: So, my favorite drink is the Claremont Sunshine, and it's a vodka-based margarita.

They used mango puree, and it's this beautiful deep yellow color with some spices on the rim.

And it reminds me of the beautiful views and the sky when I drink it.

Sbrocco: And any other dishes that you can recommend to people that you get?

Lew: So one staple is a dessert.

It's the apple galette.

That comes in a cast-iron skillet, and I think everything just tastes better if it comes in a cast-iron skillet.

Paire: This is our apple galette.

Lew: The inside is warm and gooey, and it comes with a housemade scoop of vanilla ice cream.

Bright: And the night I was there, the chef was standing in the room, greeting people.

Paire: Now you're new regulars.

High five to that.

Bright: It was such a great vibe.

It's like, "Welcome to my house."

It would make a great, budget-permitting, like overnight, you know, staycation.

Stay at the hotel, have dinner at the Limewood.

Sbrocco: Now, what about pricing?

Because this is not an inexpensive spot.

Lew: It isn't.

That's why I go once a month.

[ Laughter ] Not twice a month or three times a month.

Once a month with four other moms.

Katz-Hyman: Definitely a treat.

Or, you know, pick a couple of drinks, a couple of appetizers, and I think you can make it quite reasonable, as well.

Sbrocco: All right.

If you would like to try Limewood Bar & Restaurant, it's located in the Claremont Hotel on Tunnel Road in Berkeley, and the average tab per person without drinks is around $50.

And now reporter Cecilia Phillips finds her way to San Jose for a nighttime festival where the city streets, live beats, and tasty eats put her in the mode to feast.

Man: Welcome to your Feast Mode!

Man #2: It was the bomb.

♪♪ [ Laughter ] Phillips: So, we're here in downtown San Jose to check out Feast Mode, this amazing street block party.

What's it all about?

Quintanilla: We try to provide a selection of diverse food vendors, food trucks, just to give a different taste of cuisines in the Bay Area, and give people an alternative to going out to the clubs and going out to the mall.

Like, "Let's come out to the streets and vibe and enjoy each other's presence."

Man: Bite into that chicken.

Phillips: What's up with the shark?

Quintanilla: Oh.

Well, when I think of a shark, I think about devouring something that it wants to eat.

Man: Is that hot?

Phillips: Uh-huh.

Man: How hot?

Phillips: It's really hot.

[ Both laugh ] So you have no idea how much I could use an ice-cold popsicle right now.

I heard you're the person to talk to.

What's your business?

Salazar: Paleta Planeta.

We're a family-based, family-owned Mexican popsicles.

We do traditional Mexican flavors and also modern flavors from all over the planeta.

Our most popular flavor is going to be the Cookie Monster, which is Chips Ahoy and Oreo.

And then, our house specialty is going to be the Gansito flavors -- Mexican poundcake, strawberry jam, with a little bit of chocolate drizzle on it.

Cheers!

Phillips: [ Laughs ] Delicious.

Thank you.

Salazar: Thank you.

♪♪ Phillips: Shrimpin' Ain't Eazy.

What do you all specialize in?

Lopez: We specialize in shrimp and chorizo.

And now the chopped cheese is just kind of taking its own life on here.

It's a New York-based sandwich, and I just kind of put a flip on it here in the Bay Area, adding shrimp.

Phillips: Whoa!

Lopez: Traditionally, it's ketchup and mustard, but I make my own.

I call it a Bussdown Sauce.

Phillips: So what goes into the sauce?

You gonna tell me?

Lopez: Absolutely not.

Absolutely not.

Phillips: All right, all right.

Nice and direct.

Lopez: We'll load that up.

Phillips: Whoa.

Lopez: Ready for this?

Phillips: Well, how do you even start to eat this?

Lopez: Close your eyes, open your mouth, and pray that it's everything you imagine.

Phillips: All right, here we go.

Eyes closed.

♪♪ That sauce is fire.

Lopez: It's really good, right?

Phillips: All right.

Mafnas: A Bombay mix is a special snack that my friend brought back from India.

And I thought people should enjoy it here because it was so delicious.

There are two different kinds of butter -- regular butter, ghee, turmeric, fresh curry leaves, and also just a touch of honey.

Enjoy!

Phillips: Mmm!

Mafnas: It's addicting.

Phillips: [ Laughs ] Mafnas: Very dangerous.

Phillips: More spices.

Just what I needed.

[ Both laugh ] Block: Welcome, y'all.

I'm so glad to have you all!

Man, you know, we going crazy right here at Crazy Block Cheesecakes.

Everything from scratch -- graham crackers we make from scratch with organic graham flour, y'all.

This is an old fashioned cream cheese.

There's organic eggs.

Craziest chickens in the world.

Now we got 120 flavors, y'all.

We going crazy.

Phillips: How is that even possible?

All right.

So what are two of your favorites?

Block: Two of my favorites?

I'm gonna have to say Original New York, which is my grandma's special.

I still have not beat this flavor, y'all.

120 flavors later, I'm still trying.

But one of the first flavors I ever made was Hennessy Praline.

This one go crazy.

It's Hennessy, cinnamon, nutmeg in the batter, New Orleans style praline on top, white chocolate Callebaut drizzle on top of that, y'all.

It's over the top, it's crazy.

Phillips: [ Laughs ] Thank you.

Block: All right, cheers, y'all.

♪♪ Phillips: Whoa!

Block: [ Laughs ] Phillips: That is crazy.

Block: Always.

Every day, y'all.

Quintanilla: What I enjoy is seeing all different walks of life.

And it's beautiful because you might see your old teacher, you might see your best friend that you haven't seen in a long time.

♪♪ And the fact that we get to curate that is really special for me.

Woman: Whoo!

Sbrocco: I have to thank my fabulous guests on this week's show.

Dick Bright, who craves the creamy tortelloni at Piazza D'Angelo in Mill Valley.

Sarah Katz-Hyman, whose happy place is playing pinball at Outer Orbit in San Francisco, and Ellie Lew, lover of the Parker House rolls at Limewood Bar & Restaurant in Berkeley.

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, everyone!

Bright: Cheers.

L'chaim.

Sbrocco: L'chaim!

♪ Life, lights, l'chaim ♪ Man: Amazing.

Mixed with delicious.

And I need it right now.

Man #2: I think she's gonna do it.

No -- without no water!

Block: We just drizzled that just a couple hours ago, y'all.

Fresh drizzle.

Phillips: You heard it here first.

[ Both laugh ] Man #2: Oh!

Phillips: Oh, my God.

Where's the water?

Man #2: She ate the whole chicken!

Phillips: Aah!

Amazing.

Great job!

You did great!

You got it!

So fast.

♪♪