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Sprinkles Ice Cream Newport Beach
>> the following kqed production was produced in high definition. ♪♪ ♪ must have soup >> the pancake is to die for!
Sprinkles Ice Cream Newport Beach, >> it was a gut-bomb, but i liked it. >> i actually fantasize in private moments abouttthe food i
had. >> i didn't like it. >> you didn't like it? >> dining here makes me feel rich. >> and what about dessert? pecan pie? sweet potato pie? >> ooh.
>> 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 guestt, and each one recommends one of their
favorite spots, and the other two go check 'em out to see what they think. this week, recently retired school principal joan diamond relaxes the rules these days and strolls down to her favorite eatery. it's a comfortable spot at the
heart of her social scene and a place where everyone knows her name. an african high priest, musician and muni driver, heru oba shambe, doesn't have to wait long for the food when he pulls up at his favorite spot. it's a regularly scheduled stop
on his route without the threat of a ticket. but first opera star zheng cao -- the world.or her supper around and when she comes home, a small contemporary place with chocolate, blue and caramel hued walls serves up divine dishes
that satisfy all her senses. it's on brannan street in san francisco, and it's called coco500. >>> i think a lot of chefs in the bay area really have a kind of a love affair with farms. and you can see it on our menus. we started in the '80s with
stars focusing on farms and having the menu reflect that and reflect the seasonality of the local farms, and i still do that. you can see it on my menu. one of the things i really wanted to do with the bar at coco500 was to have a
connection, a real connection between the kitchen and the bar, in terms of ingredients and seasonality. so we've created a cocktail list that's based on season local ingredients. something similar to how the menu work.
so we'll use fresh citrus or pomegranates when they're in season. that's terrific. the menu at coco500 is fairly untraditional in that, i sort of created these different categories that sort of allow you a lot of flexibility.
if you're not very hungry, you can just have some small starch or maybe you want to have something from the california dirt category which is a category i created for using farm ingredients. all vegetables. sort of things that come from
local farms. and it turns out that this category, which some people could think of as side dishes, it's really sort of stands on its own. and i think one of the things that we've done at coco500 is created a really comfortable,
friendly place that, i mean, locals drop in at. they meet friends here. and i think it's a very friendly, welcoming place in that way. >> all right, jane, tell me why you like coco500 so much? >> well, first the coco500, i
mean you know, a very catchy >> reminds you of chanel almost. >> it does. >> exactly. >> some kind of, like, you know, specially made, and you know, sure enough. and i've been there many, many times.
and i -- we used to go as a cast. the whole cast, everybody ordered different things. >> and you're an opera singer. >> yes, that's right. and you know, opera star, everybody love to eat in the opera world.
food is very important. i love the flatbread. >> ah. >> just love that truffle. flatbread. and we always call it truffle pizza. >> it used to be bizou, which was owned by loretta keller, and
it's still loretta keller's place. >> yes. >> and she's very famous for her flatbread and other dishes. she has the moss room at the academy of science. yeah. >> did you ever have the fried
green beans? and that's also, you know -- >> those were divine. >> signature dish. >> you can't resist. >> fried green beans. >> so good, yes. >> what do you have when you went there?
>> i had the fried beans obviously and then i had salmon for the main course, but i was with three other people. so like you, we all had almost everything. we had all the appetizers. they were divine. the pate.
i mean, i loved it. >> the pate was great. >> and the bread was wonderful. >> uh-huh. >> and then we had salmon and >> and the salmon was the a la plancha. plank. >> it was cooked perfectly which
salmon isn't always. >> i had the duck with the caramelized pears in a mustard sauce. and it was very delicious. but it had me craving more. >> not a big enough plate for you. >> no.
>> is that it. >> also, the beef -- of course it just melts in your mouth. >> and that's a signature dish, with the horseradish sauce. >> yeah. that's a must-have. you must go back and must have. >> yeah, dying to.
>> the duck was incredible. >> we loved the service. the maitre d', our server, was very wonderful and very attentive and very on time. he was very good of telling us the details of all of the foods. >> and it was actually wonderful.
but ambiance was very, very inviting and lovely. >> good. >> the colors. >> incredible. you walk in -- even if you're tired, you go, wow. >> and just like you, i had no problem with the wait at all.
i believe i was served from the time i sat down in less than 11 minutes. and that's just great for me. i don't like to wait 30, 40 minutes for a meal, that's for sure. >> right. >> i like the place because it's
easily accessible. if you don't want to drive, for those that are out of the area, they can just take b.a.r.t. >> that's true. >> and catch the 30 or 45. and it let's you off right in front of there. >> he is knowledgeable.
>> he is. >> that's great. >> say that again. >> the 30. take the 30 or 45. >> all right. now, let's get -- there's two other things that they're known for.
certainly the desserts and the cocktails. >> so did you have rum when you were there? >> i did. i did. i had a white rum barb and corral which is from haiti. haiti, along with puerto rico
and dominican republic, are known worldwide for their rum. and i do love my rum. >> all right, joan, i'm going to let you get into your desserts now. >> well, we had this potpourri of desserts, and what we like so much is they have a concept
where you get to just have not huge desserts. it's not a major life commitment. you can have little bits. so we did. we had the meringue chocolate fabulous thing. and i don't remember its name.
>> the vacherin. >> yes, thank you, leslie, that was it. and we all had to try that. and then we had chunks of chocolate. but the most fun for me was a dipped banana in chhcolate. and it reminded me of when i was
a little girl, and we went to newport beach. and they had that on the pier. they dipped bananas in chocolate, only a probably much more refined chocolate. but it was fabulous! >> what they have, loretta has the sorbet.
i don't know whether you guys even tried it. it's incredible. it's so light. >> and yet it's so delicious. it's almost like ice cream. you know, you have same kind of satisfaction. >> but it's really to die for.
>> did you feel like you got your money's worth? was it -- >> um, for whatever reason i felt i -- the food was delicious. there's no doubt about it. but i felt like i was doing a richard simmons dollar meal.
so far as the portion. so that was a letdown so far as and that's the only major complaint is just the portions. >> you wanted more. >> i wanted more. you know, i'm a hefty guy. >> you can go with joan and sit with her more often.
>> yeah, okay. okay. >> i think what they tried to accomplish is not the quantity. it's just truly quality. you know. >> yes, it is. >> every single bite counts. so for me it's worth the buck.
i know probably it is a little bit higher than -- than normal but i think it's totally worth it. and i recommend it to eveeybody, come and go. and just have fun. >> come back. >> and really, that's quality of
life, i thhnk. >> and heru? >> i found that it was great in every area except for lacking in portion and very expensive. and joan? >> i loved it. it was a new find for me. i'd never been there.
i would definitely go back. >> well, if you would like to try coco500, it's on brannon at 4th street in san francisco. the telephone number is 415-543-2222. it's open for dinner monday through saturday with lunch on weekdays.
reservations are recommended, and the average tab, per person without drinks, is around $25. >>> joan's local haunt serves up an eclectic menu in cozy surroundings. a local spot for many, they accommodate her special orders with a smile.
it's on la salle avenue in oakland, and it's called crogan's montclair. >> we pride ourselves on the cheers of the west coast. i grew up in this business. my family's owned this place for -- owned crogan's for & 25-plus years and ever since i
can remember, i've been coming in and sitting on a bar stool. every time there's a cal game, we get a large crowd of cal supporters who come in and watch the football or basketball game, whichever is in season. and my family has been a huge supporter of cal athletics and
the university. >> we're at a central location for the monnclair community. so we end up getting a lot of regulars that end up here every day. they know each other as family. we end up being two restaurants. earlier in the night, family,
children. later at night, it's a great state place. it's a very state feeling bar. it's a local bar where people come here and know each other. people who live in oakland are very proud in living in oakland and we llve the fact that they
come here to celebrate being part of the montclair community. it was a very big sense of pride for us. >> now, joan, you have a story about crogan's, don't you? why you're so involved with this restaurant. >> i do.
and it's my privilege to tell it to you. i'll be brief. crogan's has been around for about 25 years. and it's a neighborhood institution. at the risk of being trite, it's where everybody knows your name.
>> reminds me of the song. >> and glad you came after the hill fire in 1991 in oakland, it was where everybody came to share stories and mutual support. it still is a place where people come and everybody knows everybody in the little village.
the food is eclectic. it's very good and very fulfilling. i mean, there's lots of it. >> and there's a great variety. it's a place that nurtures not only the people that go there, but also the staff. what i've loved about it, being
an educator, is that it's been very willing to train new, young servers and help them understand what it means to be a welcoming, warm place for people. >> i practically have a bar stool there. i go there alllof the time. i love it, if i'm out shopping,
i stop. and i don't go to bars alone, but this one, if i walk in, i know, always, there will be somebody there for me to visit with. i saw your eyes perk up when joan said they've got plenty of food.
>> and lots of options. >> because did this place satisfy you? >> it most definitely did, and not only that, it is very, very kid-friendly. >> my daughter, the youngest, ordered a kid pizza and a kid pizza was as big as a medium
adult pizza. i said, so obviously they want to make sure that their patrons enjoy themselves with their meal. >> i had the sauteed seafood combo. >> and it was very delicious. nice, plump.
shrimp. lobster. thh scallops were excellent. and i felt that i was in a food utopia. >> you could. >> what did you have when you >> i had the clam chowder. and i had the scallops with
linguini. >> and also the hamburger. 'cause i want to try the seafood. >> good girl. >> and you went to the gym after all of that. but unfortunately i didn't like >> ah, kay.
>> i did not like it. >> okay. >> i think the scallops was just -- it's just -- it has no taste and the linguini was so greasy. >> and i thought, wow, you know, it was very disappointing. but i must say the service was
very good. >> and the hamburger is dry. >> i asked for medium-rare. >> and it came out really dry. >> and their signature. they're known for their hamburgers. >> they're known at least in my little world for their fried
stuff, which is probably not the healthiest in the world. but their french fries, their onion rings. their sweet potatoes fries. >> oh, wow. >> their coleslaw. all of the kind of -- not the coleslaw but the other stuff
that we're probably not supposed to eat lots of, those things are absolutely wonderful. >> and the kids love it. >> and i found that, because i brought the whole family -- my wife and my children -- and we enjoyed our meal and i even remember one of the appetizer
that i loved was the coconut >> oh yeah. >> oh yes. >> so i'm real surprised that -- >> again, the menu is diverse. >> the french fries. soup. >> always consistent. the other thing that is worth
trying is the daily soup. and i'm trying to get them to put it up on their website because they make fresh soup every day, and it's very good. >> the clam chowder is kind of a mainstay, but their daily fresh soup is very wonderful. >> wow.
>> that's good. >> how did you find the atmosphere, jane, because that's really why you said -- >> you're a staple there, joan, right? why you have a barstool named after you. >> you just walk in, people are
very nice and friendly. and to me, just nothing very special about it. like grabs me. i think the maitre d' was very nice. and the area was very beautiful. >> one of the things that i love there is their cobb salad, which
you can get either large or small. and it comes with a myriad of things in it. like egg and avocado. and all kinds of lettuces and wonderful vegetables and dressing on the side or not. you can have t tossed with blue
cheese, which i llke. but you can also get yyur dressing on the side. it's large, and it's wonderful and very healthy of course. >> and you're not the only regular, right? there's a lot of people who are there all of the time.
>> but there is one kind of local, wonderful person in my little village and what -- her life consists of getting dressed up in a very artful way every sinnle dayy going shopping usually. and then having lunch at crogan's.
she has outfits that are way over theetop and very fun to see. >> all right, joan, this is your so give us a quick wrap-up. >> it's a warm, friendly place with lots of really good food in large proportions and a lot of variety.
and zheng? >> i wouldn't go back, i'm sorry. it wasn't to my taste. ♪ you want to go where everyone knows your name ♪ >> and you go so many times and they will. bring your famill.
yes. if you would like to visit crogan's montclair, it's on lasalle avenue in the montclair district of oakland. 510-339-2098. it's open for lunch and dinner every day with brunch on sundays.
reservations are accepted, and the average tab per person, without drinks, is around $20. >>> heru's pick features red walls and jade decorations. it's conveniently close to the muni metro underground, which he recommends everyone takes to get there.
it's on church street in red jade. >> red in chinese means good luck and happiness. so red jade's name come up from my daughter. the chinese name is jade. that's why we choose that name for my restaurant.
in red jade, most popular is the potstickers. my dim sum more than 15 years. everything handmade. over 500 pieces of potstickers. but we also have shrimp dumpling, pork dumpling. barbecue pork. and the scallop dumpling.
soups made with the customers always kind of rice. this way, we serve with the food very fresh. i enjoy running the red jade because i like to see all of the customers. just like my fan, you know? i would serve the good food for
them, make them happy and comfortable. i want to continue to serve them for many, many years. >> all right, heru. now red walls signify good luck, prosperity and -- >> yes? >> yes, that's true.
red in the chinese culture, from what i've been told by my & co-workers and friends of the chinese culture, red definitely symbolizes prosperity. and that's one of the things that initially sort of brushed my curiosity to find out about this restaurant.
>> and it's your favorite? >> it is my favorite. >> and why? >> number one, cheap eats. number two, the portions are quite large. >> number three, i like the fact that when i go there, they say, "ahh, hello, my friend."
and also it's the only restaurant that i found, chinese restaurant, that serves ostrich and lamb. >> which two things you like, obviously. >> oh, yes, most definitely, >> now, what's your favorite dish when you go there?
do you have one or many? >> my favorite dish that i usually get is the chicken with basil. >> oh. >> however, the last time i was there, i had the coconut walnut prawns with a little sprinkling of sesame seeds which was very
wonderful served on a bed of lettuce. and also something different, cantaloupe that was added to it sort of a yin-yang of flavors. sort of hot and cold. >> did you have a great experience at red jade? >> yes, i brought my parents
with me, and i thought, wow, this is a chinese restaurant. and i thought, i should have these, you know, people just like really straight from china, and i brought them with me and we went and it was really surprisingly good. >> oh great.
>> you had not gone nor your parents had gone before. >> never. didn't know it existed. and so went there and walked in surprised with the menu in san francisco, a chinesee restaurant menu with no chinese on it.
so i thought, hm, this got to be -- >> you've been americanized. >> yes, that's got to be some kind of americanized restaurant. but the dish, you know, and i actually called tte waitress over. and i said, well, can you
recommend something? because i just wanted to try and so she actually recommend things out of the menu. you know she said we can make you something because i'm sure she sees that -- >> i will have to try that. >> or she just suggested this.
i don't know whether you ever tried it. bitter melon stir-fried with pork. >> oh yum. >> and it was incredible. the pork was so tender and has sweetness into it and the bit of melon.
it had such a great balance. and my parents, they're from 3 china. they're picky about chinese they were so surprised. really pleasantly surprised. and i must mention the pancake, the green onion pancake is to die for!
>> the green onion pancake. >> you must have it. >> i will have to try it. >> we didn't order it, and then we see the next table was all full of americans. and you see the next table they order this thing, and oh that looks really good and we were
halfway through our meal and i ask, what is that? and they say, that's the green onion pancake, which is normally very famous in china. and i tried, like, many, many restaurants in the bay area that particular dish, and i was so blown away.
so blown away. fluffy. >> tender. >> juicy. crispy outside. you must -- you must have. >> my mouth watering. you are making me salivate. >> i am.
>> it's incredible. and i said that that is the best green onion pancake in the whole bay area. >> that's high praise. are you relieved. he's over there going, ooh, they and joan, you are quiet? are you --
i loved the ambiance of it. i loved the fact that there was everybody there. there were workers around the street that had come in for lunch. there were businessmen. >> there were all different ethnic groups.
>> and all different ages. >> i mean i love that -- that mix. and it had very, very good energy. it's a little gem. >> i must say that dessert -- also maybe you had it different but for chinese people they give
you those sesame bowls. >> and was so yummy. >> yeah.od. >> we did have that. >> they didn't offer me that, i would have ordered another pancake for dessert. >> oh okay. >> one kind of funny thing that
happened when i was there. they brought those balls of wonderful stuff at the end and the fortune cookie. so i opened the fortune cookie, and it says, "you will write something really wonderful about your food." and most fortune cookies are
stupid. i mean -- >> oh, my god, yeah. >> and this was so right on, i kept it. >> oh, yes. >> and you did write on it. >> i know. >> all right, heru, this is your
>> so finish it up for us. >> this restaurant has something different from chinese it has a yin-yang of flavor. it serves ostrich. also it serves lamb, wonderful, my choice. zheng? pancakes, pancakes, pancakes.
all my friends should just go everybody should just go there, try the pancakes, it's incredible. >> and joan, what about you? >> i loved the ambiance of it. i guess i am kind of about ambiance and slash food. the food was wonderful.
the vegetables were perfect. but i loved the ambiance of it. >> excellent. if you would like to try red jade, it's on church at market in san francisco. 415-621-3020. it's open every day for lunch and dinner.
the average tab, per person, without drinks, is around $15. i want to thank my great guests on this week's show. zheng chao. joan diamond and heru oba shambe. zheng's contemporary pick of coco500 found a great fan with
joan who would return for special occasions while heru approved of the food but thought the portions were a bit small and the price too high for him. joan's spot offcrogan's montclair was a miss for zheng, while heru found it kid-friendly and felt very at home.
finally, heru's chinese restaurant red jade was a hit with everyone. joan loved the colors, the ambiance and the presentation, and zheng declares the green onion pancake the best in the city. don't forget to check out our
website for the latest restaurant updates. it's the place for more discussion and where you can add your comments. the shows online or download the podcast. and you can learn about the kqed wine club wines we've been
tasting today, like this great chardonnay from new zealand. 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!
>> cheers! >> this show is available in high definition, comcast on demand and via podcast. for additional information on the restaurants featured, to comment, or to apply to be on the show, go to our website at kqed.org/checkplease.
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