4505 Burgers & BBQ, Ramen Gaijin, Eight Tables by George Chen: Check, Please! Bay Area reviews

  A KQED television production. ♪♪ ♪♪ Sbrocco: I’m telling you
right now, I am  hun-gry. Sbrocco: Hi.
I’m Leslie Sbrocco. Welcome to
“Check, Please! Bay Area,” the show where regular
Bay Area residents review and talk about their
favorite restaurants. We have three guests
and each one recommends one of their favorite spots
and the other two go check ’em out to
see what they think. First, Tribal Councilman
Dino Beltran wears many hats, from preserving the mission
and integrity of the Koi Nation, to producing and narrating
a film to enjoying good food. He’s also stacked up visits to nearly every
Michelin-starred restaurant in the North Bay. And attorney David Fermino
is a complex man. Tenacious and driven, he enjoys the regimen
of judicial recommendations compared to the excitement
of arguing in appellate court. But it’s his sensitive side
that reveals him shedding a tear when describing
a sublime dish. Actor, model, and shop
manager Yvette Gentilly is no stranger
to the silver screen. From Hawaiian surf,
to Hollywood glam, to down-home grub,
she loves to do things her way, as does her pick,
a place where slow-cooked, smoky meat straight from
the wood fire barbecue pit are the star attraction. In San Francisco, let your nose
lead you to 4505 Burgers & BBQ. ♪♪ Farr: My love for barbecue
started at a very young age. I’m from Kansas City,
so we grew up eating barbecue. And it was always
a big family event. I’m Ryan Farr, chef/owner
of 4505 Burgers & BBQ, here in San Francisco. Every region is
extremely passionate about their style
of barbecue, how it’s served,
how it’s cooked. One thing that’s consistent in
every region that I’ve been at is you’re standing in line
next to a stranger, you’re waiting for your food
next to a stranger, you’re dining next
to a stranger, so, hopefully,
at the end of the meal, you’re no longer strangers. One of the, uh, items that
I love and I eat all the time, even for breakfast,
is our Best Damn Cheeseburger. It’s 100% grass-fed,
grass-finished. It’s really simple
and a great, little bun and it’s Gruyere cheese,
iceberg lettuce, red onion, little secret sauce. Cooking barbecue is obviously
all about low and slow and we get a lot of that flavor
from the wood that we use. For the coals, when we’re doing
whole hogs, we use California oak
and with the barbecue and all the meats that we’re
smoking, we use hickory. You can see on our brick smoker
over there on our pit, we have a big mural
that’s “Pig In or Pig Out.” So, you can come sit down
or you can take it to go. Pig in or pig out. Sbrocco: All right, Yvette,
let’s talk meat. Gentilly: Let’s get to it. Sbrocco: I’m a meat lover
like you, huh? Gentilly: Me, too.
And 4505 is right in my neck of the woods
and I love it. When I’m craving pork, ribs,
savory sweet baked beans, and a roll that you can just,
you know, sop all the juices up, it’s no better place.
Sbrocco: Oh! And it’s got, really,
one of the last remaining, sort of, fire pits, doesn’t it? Gentilly: Yeah, I mean,
these guys really know what they’re doing and they really
care about what they’re doing. It’s the highest quality beef
that you can get. And, plus,they give back
to their community. It’s good food
and it’s a good feeling. And it’s a family-style
restaurant, too. You know, you can sit out
and it feels like you’re at a — a barbecue picnic. And if it’s cold,
they have the heaters. Sbrocco: Well, and Chef Ryan
Farr is really, truly a butcher. I mean, this guy knows
how to cut meat. Gentilly: Yeah, they started,
I mean, many, many years ago, you know, selling their —
their meats in Farmer’s Market, so they’ve been doing it
for a long time. And my husband loves it, too. He loves the pulled
pork sandwich. Oh, my God.
It’s like, he just bites into it and it just like,
kind of drips everywhere. But it’s just so moist
and succulent. Sbrocco: So, he gets the pulled
pork and what do you get? Gentilly: I always get
the pork ribs. Like, I’m a pork ribs chick. And the baked beans. And it’s just authentic comfort
barbecue, but really well-done. Beltran: You know, when I first
got there, I was going, wow, wait a minute here, there’s no place
to really sit yet, and then there’s a line, that —
that’s good news. And then I looked at the menu and then he has this smoked
pork posole on there. I’m a posole guy. Now, that was unique. The smoke on it was just right. You know, it wasn’t overly done, but it still had that
Latin flair, that red broth. It was — It was succulent. Gentilly: Yeah, my
brother-in-law had the posole. I never had the posole before
and he loved it. Beltran: It rocked.
Sbrocco: It rocked. Beltran: Oh, yeah.
It was memorable. Fermino: That pork sandwich,
the pulled pork was fantastic. The mustard flavor in it
is just, knocks your socks off. And it — it was great.
And I’ll tell you, you know, it’s kind of intimidating
when you first get there, ’cause there’s this long line. But it moves very quickly,
it’s well-organized, everybody there
is super-friendly, and it was a great time. Sbrocco: And what else
did you have, David? Fermino: Well, I usually judge a
barbecue place by its coleslaw. I know that sounds
really strange. Gentilly: Ahh!
Fermino: No, and you — if it — ’cause it reminds me
of sort of growing up and eating barbecue
on the East Coast. I’ll tell you, the coleslaw
was good, it was tangy, crunchy. It was perfectly
sweet and salty. I really thought it was a hit.
Sbrocco: Yeah. Fermino: Um, I was a little
disappointed, I have to say, even though —
’cause I’m a big ribs fan, I had the ribs, um,
a little dry, um, because I think
that’s the style. I’m used to the kind of saucy,
you know. Gentilly: Smoked, yeah.
Fermino: Smoked, exactly. Beltran: Um, you know,
I have to disagree on the ribs. Uh, I think —
I think the ribs — Sbrocco: Good! This is fighting
time! I like it! Good!
Come on, get it up. Beltran: No, but it did have
the light — again, a light smoke.
It’s not heavy, you know. You — You know
what you’re eating. You’re eating a good piece
of meat. But mine was juicy. And they give you a selection
of different sauces. You can have your Carolina
mustard, um, then they have
their house barbecue. They were both fantastic.
I loved it. Chantilly: Which is awesome,
too. Beltran: It was.
The other thing I had was, uh, just a pulled pork
on a combination plate. But that pulled pork was not
the stringy kind and I was really impressed. But it was — it was big chunks,
succulent meat, just delicious. I’m going —
I’m going to go back there. Sbrocco: Well, this guy,
I mean… The owner is known also
for his chicharrones, so, you know, this — this man
knows how to fry some pork. Beltran: I got three bags
of chicharrones, open all three of ’em up.
They were lightly flavored. You know what you were having. It was — it was great. Sbrocco: Yeah, and the best
pairing ever, with a good beer. Gentilly: Yeah, that’s what
my husband and my brother-in-law
always have, the cold cider. Sbrocco: And even though
it’s, uh — it’s kind of a self-serve place, did you find that the atmosphere
was good and –? Fermino: I thought it was
a hip you know, spot and sadly, I felt like the oldest person in
the joint as a result of that. Very young crowd, very fun,
seemed family-friendly. There were kids there
enjoying themselves. So, I — I loved it. Sbrocco: What about
that frankaroni? Fermino: Oh, my God.
The frankaroni. Perfect like — I will call it
a late-night food, for lack of, uh, lending any
other nefarious quality to it, but I’ll tell ya,
eating that was amazing. Macaroni and cheese
with a hot dog inside, I mean, how could you —
and fried. How could you go wrong? Chantilly: And fried, right?
Beltran: Amazing. Beltran: So, I judge barbecue
by the beans. Gentilly: Me, too. Beltran: And these were
slightly sweet, slightly tangy, savory, full flavor. It — It was nice.
Gentilly: You know, my husband had the French fries
the last time. He had it with his pulled pork
sandwich and he loved it. It had like an aioli sauce on it
and he thought it was fantastic. Sbrocco: Yeah, they were ama–
What made ’em amazing? Fermino: They were just so spicy
and tangy. Sbrocco: All right,
this is your spot. Wrap it up for us.
Gentilly: 4505, if you’re craving a hearty,
country-style, authentic barbecue dinner,
this is your spot. Sbrocco: All right, and, David? Fermino: If you want
an excellent pulled pork sandwich,
with a hip, NoPa happening crowd,
head to 4505 BBQ. Sbrocco: All right, and, Dino? Beltran: Great barbecue,
one of the best I’ve had around
Northern California. Uh, looking forward
to going back. I’m going to stop and get some
on the way home. I just got a text from Nora. She wants some barbecue.
Sbrocco: I love it. Beltran: Thank you, Yvette. Gentilly: Oh, you’re welcome. Sbrocco: If you would like
to try 4505 Burgers & BBQ, it’s on Divisadero Street
at Grove, in San Francisco. The telephone number
is 415-231-6993. It’s open every day
for lunch and dinner. Reservations are not accepted
and the average dinner tab per person,
without drinks, is around $25. ♪♪ ♪♪ The owners of Dino’s
pick in Sebastopol may not be from Japan, but that hasn’t stopped
their commitment to honoring the traditions
of classical ramen. And with selections
of robatayaki and small-plate izakaya
dishes made with local farm
fresh ingredients, Dino’s a happy diner
at Ramen Gaijin. ♪♪ Williams: So, Ramen Gaijin
means “ramen outsider.” The term “gaijin”
means outsider in Japanese. We just thought it was
really appropriate, considering it was a Jewish kid and an Irish kid
making Japanese food. We took inspiration from Japan, done by people
that were not from Japan. Hi, my name is Matthew Williams. And I am chef/owner
of Ramen Gaijin in Sebastopol, California.
And this is my partner. Hahn-Schuman: My name is
Moishe Hahn-Schuman, chef/owner. What makes our noodles
really good, I — I think it’s just
the simplicity of them, the quality of ingredients. You know, we use organic flour
and the right ratios of things. William: We just thought
that it’d be great to, like, you know, offer a different,
lighter style of ramen. Ultimately, ramen,
when it’s really good is broth and noodles,
but then you start talking about the toppings
if the egg’s not done right, you know, that’s an immediate,
dead giveaway. Is it a six-minute egg?
Is it –? It’s actually a six-minute and,
plus, a few second egg. Hahn-Schuman: 30 seconds.
Williams: Yeah. You can go to any ramen shop
and watch people approach it different, each way. Hahn-Schuman: I like to eat
my ramen, kind of sucking the noodles
up through the center, um, and then kind of eating a little
bit of the ingredients around and maybe saving
the pork belly for last. Williams: My personal suggestion
is eat it quick. If you were to wait five minutes
to eat that bowl, it’s going to be a completely
different experience than if you were to chow it,
right as soon as you get it. It is a comfort food.
It’s soup. I mean, soup in, you know,
every culture, in general. Hahn-Schuman: Noodles and broth.
Williams: Yeah. Once you eat it, you understand. Sbrocco: Now, Dino,
I want to talk a little bit, because you are
the longest-tenured tribal councilperson
in Northern California. Beltran: I believe I am.
Sbrocco: Wow. That does that mean?
Beltran: That means that I have dedicated myself
to service to my tribe. I’ve been doing it for 24 years. Um, it’s very self-fulfilling. Service to any —
any organization is — is one thing, but when you’re
doing it for your family and for your relatives…
Sbrocco: And that’s Koi? Beltran: Koi Nation
of Northern California. Sbrocco: I mean, Ramen Gaijin
actually will talk about the food,
but their beverage program is — is amazingly awesome.
Beltran: Yeah. Sbrocco: You can get cider
and shochu and Japanese whiskey highballs and, uh, bubbles and beer and —
Beltran: They’ve brought somebody in who knows
what they’re doing. Yeah, they’re very creative,
top-notch, and innovative. If you’re a drinker, you’re
going to like it over there. Sbrocco: If you like ramen,
you’re going to like it, too. Tell me what’s your go-to dish. Beltran: Well, my Ramen
Gaijin addiction started by knowing that,
that actually, the owner of this place started
at another restaurant nearby, where he did
California-style cuisine. And then I heard he left
and went, opened up this place. What’s he doing
at a Japanese place? Sbrocco: They’re not Japanese,
neither one of them. Beltran: What’s going on here? And I went in there,
checked him out, and I found the spicy
tan tan noodle dish. And this is red chili broth,
ground pork, charred cabbages, wood ear mushrooms,
a big piece of pork belly, sea grasses, six-minute egg. And, you know,
it’s a lot of food, but I finish it every time. And all my friends know, if I invite them to dinner,
they know where we’re going. Sbrocco: And what did you have,
Yvette, when you went? Gentilly: Just, oh,
it was amazing. We started with oysters and they
were phenomenal, just fresh. I had a glass of champagne
to go with it. And then I ordered pork belly. Oh, my gosh. You just took a bite
of this pork belly and it just disintegrated
in your mouth, it was so good. I grew up in Hawaii,
so, you know, I know all about pork
and I know all about ramen, so this place just killed it. And I had the miso ramen,
which was phenomenal, I mean, the broth. You know, and they said
that they spent two years putting all of these
recipes together before they actually
opened this restaurant. Sbrocco: And they use that
really, kind of, authentic pork bone marrow,
you know, in their broth and it gives an opulence to it,
doesn’t it? Gentilly: And it’s so hearty
and soothing and comforting and it just kind — it kind
of took me home, you know. It was really nice. But it was really cool,
because you could tell everybody that was in that restaurant,
like, they were locals.
Phenomenal. Sbrocco: And what was
your expedience? Fermino: I-I have to echo that. It was — It was fantastic. Uh, and we loved the place. I went there with my partner
and his brother, who was here from Connecticut. And I wasn’t expecting much, because I’m not a ramen person,
per se, fantastic. We had this dish
that was supposed to be their take on potstickers,
but it had this dome of like,
lightly fried crust on top. Well, when you broke into it, underneath was this most
savory — it was just delicious
and fantastic. Sbrocco: Well, and they do
have things other than ramen. I mean, you got izakaya, it’ll come almost like
a tapas bar, kind of, cuisine. And you’ve got the grill
and you’ve got — So, there’s lots of other
options besides ramen. Fermino: Absolutely.
But the ramen, to me, it put me in another world,
ramen-wise. So, I now want to go to ramen
places because of this place. And I want to go back. So, it’s fantastic.
Everything was good. We had their take on
chicken wings. Uh, again, spicy,
lightly seasoned, sublime. I think one of the dishes
had ice plant flowers, which I had never had. So good. Just salty,
but perfectly seasoned. Loved the place. Gentilly: I had a dish, too,
it was like a smoked potato and it had like
a little potato chip that was stuck in there
with an amazing sauce and it — when you bit into it, it tasted
like a stuffed mushroom. It didn’t taste like you
were eating just a potato. You know, it was phenomenal.
Sbrocco: Right. What was the ramen that you had? Fermino: So, we also had
the ramen tan tan, um, which was spicy,
made you sweat, so that’s a good sign.
Sbrocco: Yeah. Gentilly: My husband had
the curry that was like a Penang ramen, which is amazing, too, as well,
and he loved it. Yeah, we really —
we both loved it. Sbrocco: And you felt
the service was fantastic. Is that something
you’d go back for? Gentilly: Our server just kind
of walked us through the menu, which was so helpful. Beltran: Uh, you walk in there,
it’s comfortable, it’s casual, and then the food comes and
you’re — you’re like at home. Sbrocco: And did you finish
with anything? Beltran: Um, I always get
the black sesame ice cream. It’s creamy, you know,
it’s full-flavored, um, you know, they had
some caramel spots in there. Fermino: It was spectacular. We had the bing cherry sorbet.
Sbrocco: Okay. Fermino: Which changes
with the season, as the cherry season goes on,
it changes flavor. It was delicious. We also had a warm,
flourless chocolate cake. Gentilly: Yes, I had that. Fermino: Which was paired
with a lime cu– You know, you wouldn’t think you would get
good desserts at this, you know, hole in the wall,
really, in a nondescript mall. Fantastic.
I mean, we would go back, we would make the drive…
Gentilly: So would we. Fermino: …just to have
the bing cherry sorbet. Gentilly: Absolutely.
Fermino: It was so good. Sbrocco: Ah.
Gentilly: The chocolate flourless cake
was heaven in your mouth. There you go.
That’s it. Sbrocco: Mic drop. Done.
That’s it. All right, your spot,
wrap it up for us, Dino. Beltran: Fantastic,
full-flavored Japanese-style food,
go check it out. Sbrocco: All right, Yvette. Gentilly: I would drive
an hour away to go back to this restaurant. It was fantastic. Sbrocco: And, David?
Fermino: Get in your car, point it towards Sebastopol,
and go and have the ramen. It was fantastic.
Sbrocco: All right. If you would like to try
Ramen Gaijin, it’s on Sebastopol Avenue,
Downtown Plaza in Sebastopol. The telephone number
is 707-827-3609. It’s open for lunch and dinner,
Tuesday through Saturday. Reservations are recommended
and the average dinner tab per person,
without drinks, is around $20. When you think of bubbly,
you don’t usually imagine the wine will look like this,
deeply hued with a fine fizz. Around the world, there are
beautiful red sparklers, produced from grapes
like shiraz, brachetto, and lambrusco. Sparkling shiraz is a uniquely
Australian invention. And when you’re Down Under, it’s gulped alongside
anything off the barbie. I like it with barbecue ribs. Northern Italian red sparklers come in both dry
and sweet versions. Lambrusco is made from ancient,
native lambrusco grapes in the area surrounding
Modena and Parma. And, oh, yes, it pairs
gorgeously with salted cheeses drizzled in balsamico. Dry versions are dinner sippers, while dolce, or sweeter styles,
make the dessert cut. The perfect chocolate wine,
uh, Brachetto d’Acqui, a lightly sweet, lightly fizzy
Italian rouge from Piemonte. Ahh, heaven.
Mm. Don’t mind if I do. ♪♪ For an experience that will
transport you to 1930 Shanghai, David suggests his pick,
a Chinese restaurant reminiscent of the elite
dining style of yesteryear. With elevated food
and ballet-worthy, choreographed service, it’s not your everyday
San Francisco dining encounter. Treat yourself to Eight Tables
by George Chen. ♪♪ Chen: We, as Chinese-Americans,
are very proud of our culture and we want to be able
to present it in that light. Hi, my name is George Chen. And I’m the owner and chef
of China Live and Eight Tables
by George Chen. Chinese cuisine is one
of the most respected, considered one
of the great cuisines and yet, very few Chinese
restaurants get recognition. It’s my personal effort
to want to change that. The two things I wanted
to focus on was a marketplace restaurant,
where it was very, uh, casual. And then, Eight Tables is
the fine dining component and it is based
on si fang cai, which is private
chateau cuisine. It’s like coming to my home. You know, because this has
never been done before, I had to find people
able to compete with the best in the world. And I was lucky to work
with Robin Lin, my chef de cuisine and Daniel
Lam, my executive sous chef. Both of them helped me
create this vision. I want people to remember
the food here. You know, have fun. I hear people, like,
squeal with happiness and it is very, very personal. To me, really comes down to,
you know, people spend good money here
to — to eat Chinese food and when
they tell me emotionally, how they’ve enjoyed
their experience, and to me, that is the most
satisfying part of my job. Sbrocco: All right, David.
This is an experience. Fermino: Absolutely. Uh, from the moment
you get there and you arrive
on Kenneth Rexroth alley, you are treated to
a very sumptuous evening. And it’s elegant
from start to finish. The service is top-notch. And really, to call this
a Chinese restaurant is sort of like calling
“Guernica” a painting. It’s — It’s — really,
it’s rich, it’s moving. Gentilly: This was —
I mean, it was exceptional. It’s like this secret entrance,
you know, to get in. From the moment you —
you go up into the elevator and you arrive, everybody
is so kind and so warm. And then you sit down
and this presentation, you know,
that just shows up before you. Sbrocco: It’s private
chateau cuisine. It’s this style of eating,
right? Fermino: It’s a 10-course meal. They start with something
called nine flavors, which are all of the tastes
of the orient. And they’re in these beautiful,
sort of inlaid bowls. And they tell you
about each flavor. Beltran: And the nine flavors
are sweet, salty, sour, bitter,
numbing or tingling, spicy hot, nutty or fragrant,
sharp fresh, and smoky. Fermino: So, you start with
the salty, the sweet, the spicy. The textures are there, as well, so there’s one that actually
numbs the inside of your palate. Sbrocco: Dino,
what was your experience? Beltran: It was magnificent.
Sbrocco: Ah. Beltran: It was fantastic. Sbrocco: David’s over there
like, whew! Beltran: David hit something
earlier that I — I totally agree with.
I — I had emotion going here. My emotion was running up
and it was — I was like in awe, in the anticipation
of each next course. ‘Cause for those nine flavors
of Chinese cuisine, bing, bing, bing, bing, bing,
and then all of a sudden, it’s a bang, then it’s a boom,
then it’s an explosion. Then the service is cool. Um, everybody is just
down-to-earth serving this high, high quality food.
Gentilly: So good. And it — it was just
a synchronized dance, the way they would
pick up your plate. It was phenomenal. I mean, this was an experience
of a lifetime. Beltran: Yeah, the greeting.
Soon as I got there, Andrew, the general manager, he shakes
your hand, he greets you. Gentilly: Anthony,
the sommelier was fantastic. Sbrocco: Well,
and the wine list, it’s really astounding. And talk about chateau, they have many of the First
Growth chateau of Bordeaux. So, well-curated, that list. Fermino: The wine pourings
are healthy and they are from all regions. The pairing with each course
was just perfectly chosen. Beltran: The gentleman who took
care of the bar over there, he made me these mocktails. He made one called
the lily pond. And it was just amazing. I felt so spoiled.
It was great. Gentilly: Yeah, they
do that there. Sbrocco: So, tell me about
some other dishes that you had. Fermino: One of the ones
that I absolutely love is this dumpling
that has foie gras in it, because it’s just light,
the dumpling is — melts in your mouth
and then you get to the inside, the foie gras,
and it’s perfectly cooked. We also had the pork belly, another —
Gentilly: Yes, I know. Fermino: Here we go with —
the pork belly team. Um, what did you think of it?
Gentilly: Be still, my heart. It was phenomenal. It was a new experience every
time you put it in your mouth. The pork belly was
just succulent, soft. It made me smile,
from ear to ear. Beltran: Yeah, we had
to try the cod. So, the cod’s in a banana leaf. There’s these root
vegetables in there, hot scallion oil over the top, it’s light, it’s flaky,
it’s succulent. There’s not enough of it,
though. You know, there’s 10 courses
and it really is enough. You want more of each one.
Gentilly: But the soup, too. There was a soup,
this sizzling rice soup that has this lobster in it. It was fantastic. Fermino: They pour this
hot lobster broth over the top and it sizzles. It’s arty,
as well as amazing flavors. Gentilly: There was
the cha siu also. Which, growing up in Hawaii,
again, you know,
I’m used to eating the cha siu, but this was just so tender,
and flavored just right. And when you go back
to the beginning and you think about those spices
that they bring out, you —
you taste a little bit in every single thing
that they bring out. Sbrocco: Or as Dino says,
“Holy smokes.” Gentilly: Right. Beltran: The dumpling, the dumpling
that I had over there, it had some trout roe on it, it has the Russian
beluga caviar, had some uni on top of it,
with really nice, slightly poached shrimp
on the inside, wrapped up in this dough. And each one had its own
little compartment in there. And I thought the unique part
was, every single service person
knew the ingredients. They are on top of their game
over there. Sbrocco: Let’s talk about that,
because this is not an inexpensive experience,
is it? Fermino: No.
Um, not for the faint of wallet, but, um, and for — for that reason,
a special occasion place, um, but worth every penny.
Sbrocco: And do you agree? I mean, because you had to —
you had to shell out the cash. Gentilly: It’s worth
every penny. It’s an 11-course meal,
so you know you’re going to be there for three hours,
so that’s a long time. It’s an experience.
Sbrocco: Did you — Did you get your money’s worth?
Beltran: Holy smokes. [ Laughter ] Yeah, yeah, definitely so. We’re talking about a level
of restaurant experience that, um, quite possibly might
be the best one I’ve ever had. Sbrocco: Let’s talk sweet. Fermino: So, one of the desserts
that they had, it’s sort of reconstituted
freeze-dried coconut that you break with your spoon and underneath is this soft,
sort of custardy-like, creamy. So, it’s not just the tastes,
which are sensational, and the coconut sort of,
once you eat it, then becomes coconut again
in your mouth. I don’t know if there’s any
other way to describe that. Sbrocco: All right.
David, your restaurant. Fermino: For a fantastic
haute cuisine, Michelin-rated
Chinese food in San Francisco, it’s the go-to place.
Sbrocco: All right, Yvette? Gentilly: If you can,
it’s a must in your lifetime, a once-in-a-lifetime experience. Sbrocco: All right, and, Dino? Beltran: Well worth the time,
well worth the effort. Great job.
Sbrocco: All right. If you would like to try
Eight Tables by George Chen, it’s on Kenneth Rexroth Place
at Columbus in San Francisco. The telephone number
is 415-788-8788. It’s open for dinner,
Tuesday through Saturday. Reservations are required. And the dinner tab per person,
without drinks, starts at $225. I have to thank my fabulous
guests on this week’s show. Dino Beltran, who chose
flavor-filled bowls of steaming noodles and broth
at Ramen Gaijin in Sebastopol. And Yvette Gentilly,
for her pick, with its historic, smoky,
wood-fired barbecue pit, at 4505 Burgers & BBQ
in San Francisco. And David Fermino, who led us
through an opulent, luxurious dining experience
at Eight Tables by George Chen, also in San Francisco. 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. You guys have fun? Was it good? 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. ♪♪ ♪♪ ♪♪

2 comments on “4505 Burgers & BBQ, Ramen Gaijin, Eight Tables by George Chen: Check, Please! Bay Area reviews”

  1. Chris Kush says:

    You judge a bbq place by how good the brisket is! Everybody knows that! No one even got brisket😒

  2. Just Me says:

    Wow! Mmmmm…😋

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