Check, Please! Bay Area reviews: Bounty Hunter Wine Bar & Smokin’ BBQ, RÊVE, Fiorella

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Announcer: A KQED
television production. ♪♪ ♪♪ Sbrocco: I’m telling you
right now — I am hungry. 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. Foodie Phyllis Bowie began
her culinary adventures at the tender age of seven, cooking three-course meals
for her family. Now, she’s turned
her passion for food into her own
public-access show where she meets chefs
and adapts their recipes for you to make at home. Sales director Peter Wynkoop
has a splendid, super-sweet gig
selling specialty chocolate. Whether it’s 70%, bittersweet,
semi-sweet, milk, or white, only the best will do. And PR maven Lisa Barker
has spent nearly two decades singing the praises
of Napa County and its wines, but at heart, she’s still
a North Carolina girl who likes to kick up her feet and tuck into
some tasty smoked ribs. Luckily, she’s found
the one place that has everything
her heart desires at Bounty Hunter
Wine Bar & Smokin’ BBQ in downtown Napa. ♪♪ Almond: I think what we offer
here at Bounty Hunter, it’s luxury service
with a blue-jeans attitude. The founder of this company
Mark Pope started this company as a way to get rare
and hard-to-find wines to the rest of the country. A lot of these wines
don’t leave California or they don’t leave Napa Valley, so he kind of fashioned himself
as the “bounty hunter.” We have over 400 wines
that we serve, everything from
a $15 bottle of wine to a $5,000 bottle of wine. California wines —
they’re big, they’re rich, they’re fruit-driven, and, often times,
they need a food that is equally
as bold to pair with them and there’s no American cuisine
that’s more bold than barbecue. Watts: The key to great
barbecue is really just — you got to be
really patient with it. There’s many different
styles of barbecue all throughout the country. You have your Carolina barbecue,
Kansas City barbecue. You have your Texas barbecue. Here at Bounty Hunter
out in California, we kind of pull from all of the
regions and make our own styles. Almond:
My favorite is the brisket. The brisket is the star. Watts: Oh, my favorite’s
definitely the pulled pork. It’s so juicy
and flavorful and moist. Almond: Really?
The pulled pork? Watts:
Yeah, I love the pulled pork. Almond: Yeah? Sbrocco:
You’re a North Carolina girl? Barker: Yeah. Sbrocco: What does that mean
when it comes to barbecue? Barker: I love barbecue. I can smell it from a mile away
and so, that’s one thing, as you walk up and the aromatics
of all that smoked meat — if that’s your thing,
it’s definitely — Sbrocco: Oh, it’s my thing. Barker: It’s definitely there
and it will pull you right in. Sbrocco: Mm-hmm. Wynkoop: As we parked
right behind of the smoker, so as we got out of the car,
we were like, “Yep, this is it. This is going to be
a good time.” And then, when we got there,
it was amazing, in terms of all
the dead animals on the walls. Barker: Yeah. Wynkoop: So it’s like, okay,
they definitely serve meat here. No question about it. Sbrocco: This is not
a vegan-friendly restaurant. Wynkoop: Do not take
your vegan friend there. Sbrocco: No. Wynkoop: Yeah, that’s not going
to work out for them. All options for seating
are basically high-top tables, so that’s, basically,
one thing that I didn’t love. My wife — she’s 5’2″, so her legs were dangling
the whole time. She couldn’t feel her feet
by the end, but that’s okay. Sbrocco: Well, she should have
just put them up on your lip. Together: Aww. Sbrocco:
That’s what husbands are for. Wynkoop: There you go. Now I look like
the bad guy on TV. Thank you, Leslie. But it was a great experience. The meat — fantastic. Barker: Well, the barbecue
platter is great. It’s a good thing to get
if you want to kind of explore and choose
your own adventure here. They have the pulled pork,
which is my absolute favorite, the St. Louis-style ribs,
and then a nice brisket. Wynkoop: We spent the seven
extra dollars to get the chicken, as well. Barker: Of course you would. Wynkoop: So we literally
tried all the meats. Sbrocco: Right. Wynkoop: Starting with the
brisket, which was fantastic. Oh, the bits of fattiness
in there were little flavor explosions
in your mouth, which were fantastic. The ribs fall off the bone, but the chicken,
which they’re famous for, which on the meat platter
is shredded, just tasted like chicken. It wasn’t anything special. Barker: Didn’t rock your world? Wynkoop: Didn’t do it for me,
but the array of sauces, so there’s three sauces there.
Barker: Mm-hmm. Wynkoop: Each one of
those sauces — fantastic. They had a classic
barbecue, a St. Louis style, and then a mustard. Sbrocco: Now Phyllis,
are you drooling over there? Or are you — what’s happening?
What are you doing? Bowie: No, actually,
I’m trying to think of what my mother always told me,
which is, “If you don’t have anything
good to say, don’t say it.” Wynkoop: Uh-oh.
Sbrocco: She’s looking at Lisa. Look. Look at her.
Wynkoop: Uh-oh. Oh, no.
Sbrocco: Look at the sad eyes. Bowie: But I will tell you —
now, maybe I had allergies, I don’t know,
but I did not smell what I — I love barbecue. Barker: Yeah.
Bowie: I love it. I got the platter,
just like you. I didn’t smell the smoke and, I have to say,
it was disappointing. First of all, I always look
for the smoke ring. I didn’t see a smoke ring. That’s a first indicator. When I bit into it,
the texture was okay, but I didn’t taste any smoke. Barker: Oh, really?
Bowie: Like none at all. Barker: But on the ribs? Bowie: On the — that’s
the first thing, on the ribs. I didn’t taste it and I said,
“Okay, let me give it a try. Let me try the sauces.” And you said
you love the sauces? I found each one
of them disappointing. Sbrocco: You know what, Phyllis? At that point,
you just add some whiskey. Bowie: I added wine, so when
we get to talk about that when we do some wines. I’ll tell you things I enjoyed. Sbrocco:
Lisa’s drinking over here. Bowie: Actually, the last thing
I tasted on the platter, which was the brisket. I loved it.
Barker: Okay. Bowie: Just enough burnt in
and fatty ’cause I usually — Wynkoop: The fattiness. Bowie: If I get it sliced,
I always ask for fatty. Barbecue is not the time to
think about calories and eating. The second thing? Wine. Hands down on the wine.
Wynkoop: The wine’s good. Sbrocco: Well, it really
is a destination for wine. I mean, I could do a whole show
on the wine list at Bounty Hunter’s. Bowie: It’s fabulous. Sbrocco: And the whiskeys,
their scotch, their — I mean, they have
a tequila flight called To Kill You Softly, Honey. Bowie: You’re killing me softly. Sbrocco: What about appetizers? Did anybody kick off
with something? Wynkoop: I had the pimento
cheese dip, which was fantastic. Barker: That’s my favorite. Wynkoop: So, it’s chopped cheese
with pimentos and the cheesed toast,
so you got cheese on cheese. The crispiness, the spiciness, and then the recommendation
was to pair it, with a rosé,
which was fantastic, which we bought two bottles
of to kick it off. Barker: Oh, nice. Sbrocco: Did you have
any appetizers, Phyllis? Bowie: I didn’t have a starter,
but I will say that the coleslaw that came with the platter,
that was delicious. Wynkoop: Yeah. Barker: I’m with Phyllis
with the coleslaw. It’s one of my favorites. Crunchy, bright, creamy, tangy. Like, it’s perfect. Bowie: We got the happy hour. Two-ounce glasses and
five-ounce glasses, half off. Barker: Right. Bowie: So two-ounce glasses
for, like, $2.50. Are you kidding me?
Barker: Right. Bowie: Line them all up. And I looked and I said,
“The array.” Sbrocco: And just because
you need more calories, what about dessert? Wynkoop: Ooh, dessert.
I had the bread pudding. So, they use a rye bread. It just made such
an interesting — it was not like
your typical bread pudding. Just fantastic.
Sbrocco: And you can walk it — you can walk off the indulgence
in downtown Napa. Bowie: Exactly. Sbrocco: You’re right
in downtown Napa, you’re right on the river. All right, this is
your restaurant, Lisa. Wrap it up for us. Barker: Um, I think Bounty
Hunter’s just a great place if you want a casual atmosphere, a good variety of barbecue,
and a great variety of wine. Sbrocco: All right.
And Phyllis? Bowie: I would say their happy
hours if you’re on a budget, it’s a good way to taste wines
and then also explore wines. Absolutely.
Sbrocco: All right. And Peter? Wynkoop: A meat lover’s heaven,
paradise, if you will. A place where the meat
falls off the bone, but you might
fall off your stool if you drink too much wine. Sbrocco: All right,
if you would like to try Bounty Hunter
Wine Bar & Smokin’ Barbecue, it’s on First Street
at Main and Napa. The telephone number
is 707-226-3976. It’s open every day
for lunch and dinner. Reservations are not accepted
and the average dinner tab per person without
drinks is around $30. ♪♪ ♪♪ Sbrocco: It was love
at first bite for Peter in the City of Lights with Parisian classics
like steak-frites, coq au vin, and duck confit. Now he enjoys those same
gastronomic delights just a few miles from home
at Rêve in Lafayette. Laura: If you’re in Paris, everyone has their favorite
little restaurant. There’s a lot of love and a lot
of passion in it and so, we just wanted to create
that neighborhood restaurant. I’m Laura Magu
and I’m the owner of Rêve. Paul: I’m Paul Magu,
refugee, chef/owner at Rêve Bistro, Lafayette. The only food I know
to cook is French — simple, affordable,
using fresh product. Rêve means dream in French. My dream,
the dream of our family, is to have our own place. Laura:
There’s some bistro classics that are always on our menu
and then Paul will experiment a little bit with things like
sweet breads or veal kidneys and we found that there’s people
that are looking for it. When you come from a background,
like working for two- and three-star
Michelin restaurants, you learn the fine things
about service and we have a small staff that
is all just really committed. We’re really balancing having
a family business with a family. Our oldest daughter is 10 and
she comes in maybe once a month. For us, as husband and wife, there’s just this excitement
of working together and working as a team and being able
to create something. At the end of the day,
it’s like, “Yeah, we did this.” Paul: Every day at work,
it’s every day joy. Sbrocco: All right, Peter,
you are a Paris lover. Just Paris or all things French? Wynkoop:
I love all things French. Sbrocco: Right. Wynkoop: Absolutely,
but French food? I mean, it’s my favorite food
outside of Mom’s cooking, of course. Sbrocco:
And you found that at Rêve? Wynkoop: Yes, absolutely,
so Rêve Bistro — Sbrocco: Which is “dream”,
of course, right? Wynkoop: You’re right.
And it is a dream. Finally, I went to France last
year and I said, “Oh, my gosh, these little bistros remind me
of Rêve Bistro so much,” and made it that much better
after my trip to Paris. Sbrocco: Well, Chef is,
of course, French. Wynkoop: Yeah. Sbrocco:
And has worked in France as well as in San Francisco and he brings that touch to it. Wynkoop: Absolutely, so you get
a culinary experience there that is on par
with what you imagine a Michelin-star restaurant
would be at very fair prices. It’s traditional bistro food,
but it’s made fantastically. And you can tell
it’s made with love. Sbrocco: What is your dish? Wynkoop:
I always get steak-frites. Sbrocco: Okay.
Wynkoop: And a lot of people — you know, you’re going
to go to this restaurant and get the steak-frites. Bowie: Yes.
Wynkoop: Absolutely. Bowie: Yes, I am. Wynkoop: And it’s a really —
Bowie:  Oui, oui, oui. Wynkoop: Yes, absolutely. The meat — yeah, it’s fantastic
and it’s cooked to perfection, but it’s all about the sauce. The green peppercorn sauce
with the French fries, which these are the best
French fries you will ever have. Bowie: The best, the best. Wynkoop: And so, you take
the French fries, you dip in the sauce, and it’s a party
in your mouth every time. Sbrocco: Could you please
give Phyllis a little cool down? Wynkoop: I get emotional.
I get emotional. Sbrocco: She needs to
cool off over there. Wynkoop: Exactly. It is — it is magical, and, you
know, that’s just one entrée. Bowie: I literally thought
I’d walked into Paris — both me and my taste buds. The frites that you talk about? What I traditionally get are
the mussels and the frites ’cause I like to dip. And then they get all soggy. And you got to get it in the
sauce, and I always eat it — Actually, I order another
order of frites — Wynkoop: You double frites?
You double frites? Bowie: I double frites.
I double frites. ‘Cause I still had sauce left.
What? Sbrocco: Don’t judge her!
Bowie: No judgement. Wynkoop:
I’ve never double frites. Bowie: Really? Wynkoop:
I’m double frites-ing next time. Bowie: Yeah. Wynkoop: Double frites-ing
next time. Bowie: You got to get
all the sauce. Wynkoop: Oh, absolutely.
Bowie: All of it. So, it was just fantastic. It was just fantastic.
Barker: Same thing. I got the mussels
and the frites. That’s my favorite, right? Sbrocco:
That’s my favorite, too. Sbrocco: It was so good, and it
was so aromatic when they just, like, brought it to the table. I was so excited. The only thing I’ll say is that there just wasn’t
a lot of sauce in my dish. Maybe Chef
just forgot to add it. And while I loved the frites, they were thick
and kind of breaded. I thought, for me, that it would
set better with a burger. So good, though.
I mean, so delicious. But it was still —
it was so good. Bowie: So good. Sbrocco: Did you get
anything else? Did you guys start
with anything? Barker: I had the oysters.
Sbrocco: Okay. Barker:
Which they were wonderful. They were perfect.
Lovely and briny. And they had
a great wine selection. Sbrocco: I mean,
you could do it by carafe, you could do it by glass.
Barker: Yeah, yes, yeah. Sbrocco:
You could do it by bottles. Barker: What I really loved — and I’m a little bit
of a snob about — is their french onion soup. Wynkoop: Oh, it’s really good. It was fantastic.
Barker: And it was perfect. It’s that Gruyère, and it’s,
like, gooey and creamy, but a little crusty, too.
Bowie: With a little crust, too. Wynkoop:
You got to get that crust. Barker: And you
break through it, and it’s all that beef broth
and Worcestershire… Sbrocco: I’m just letting
y’all have a moment right here. Bowie: No, really.
Barker: No. Yeah.
Bowie: No, really. Sbrocco: All right, so these
guys have discovered some amazing gems on the menu. What else do you get
when you’re there? Wynkoop: So, the appetizer
I always start with is Foie Gras Torchon. Bowie: Mm-hmm.
Wynkoop: Oh, which is fantastic. I’m like an artist there,
putting the little bit of green, the little bit of foie gras
with the little bit of balsamic. Barker: Chef.
Wynkoop: Yeah, exactly. With the bread in them. Bowie: And the cheese puffs.
Wynkoop: Oh, yeah. You got to get the cheese puffs. Bowie: Fluffy, light, airy,
and just like nothing — Barker: They’re heavenly
balls of love. Sbrocco: Gorgeous.
Bowie: Just poof. Wynkoop: Lovely. Sbrocco: And what
about coq au vin? Wynkoop: Oh, coq au vin. It’s all about the sauce. And the noodles and the chicken
and the chicken skin cooked perfectly and crispy. It’s fantastic. So me and the wife — we usually
go steak-frites for me, coq au vin for her, and I — Sbrocco: And then foie gras
for both of ya. Wynkoop: Yeah, exactly.
Barker: You just spin the table. Wynkoop: Exactly, exactly. Sbrocco: Okay, I’m just
priming y’all for deserts. Wynkoop: The chocolate mousse —
it is done to perfection, okay? It’s light,
it’s full of chocolate flavor. They have the salt on top
that just sets off the chocolate in your mouth. It is absolutely fantastic. We get it every time. Sbrocco: And you work
with chocolate every day. Wynkoop: I’m a chocolate expert,
Leslie, okay? So, I know
what I’m talking about. Barker: He’s Willy Wonka, okay? Wynkoop: Yes, you’re right.
That’s right. Sbrocco: Well, this is
your spot, Peter, so give us a quick summary. Wynkoop: Okay. If you want to be transported
to the City of Lights in the East Bay
and have the best steak-frites and the best mousse au chocolat
you’ve ever had, make a trip to Rêve Bistro. Sbrocco:
All right. And Lisa? Barker: Great neighborhood
French bistro with some of the best service
in the Bay Area. Sbrocco: All right.
And Phyllis? Bowie: If you’re on a budget
and you want to try this brother who’s doing things in Lafayette, a little Paris in the ‘hood —
fantastic. Sbrocco: All right,
if you would like to try Rêve, it’s on Moraga Road
in Lafayette. The telephone number
is 925-385-0793. It’s open for dinner
Tuesday through Saturday. Reservations are recommended and the average dinner tab
per person without drinks is around $45. Ah, to wrap yourself in cashmere
is the ultimate in indulgence. The same is true
of a great Merlot. I call it the cashmere
of the wine world because when you take a sip
of a classic version, Merlot wraps you
in vinous softness. Now, Merlot may have
taken some hits during the movie “Sideways,”
but it’s never lost its ranking as one of the top
red grapes of the world. Its home is the Bordeaux
region of France where it shares the stage
with blending partners Cabernet Sauvignon
and Cabernet Franc, but it takes center stage
in Saint-Emilion, producing wines
of silky eloquence. In Washington State,
Merlot has reached cult status for its sumptuously
structured versions, while in California’s
Napa Valley it’s found a home
away from home. In fact, Duckhorn’s Three Palms
Vineyard Merlot was recently ranked the
number-one wine in the world. Hey. Hey, does anybody
have a corkscrew? What happened? San Francisco native
Phyllis Bowie is fiercely proud of her roots and keenly aware of the changes
in the city she grew up in. She values restaurants that
foster a connection to the past and one of her favorites
is an Italian joint in the heart of
the Richmond District. It’s called Fiorella. ♪♪ Nemchenok: Fiorella means
“little flower” in Italian and also is
an old-fashioned female name and we were looking
for something short and simple and beautiful. Gillis: Hi, I’m Brandon Gillis. Nemchenok:
And I’m Boris Nemchenok and we’re the owners
of Fiorella. Gillis: Boris and I met
about five years ago. Nemchenok: We had a mutual love
for Italian food and wine and we discussed
opening a restaurant in the Richmond District. We set on doing
a wood-fire pizza, so we imported a wood-fire
oven from Italy and got it tiled here
with our name on it and the oven is
over 5,000 pounds and so, we’re on a sub-floor here
of a few inches, so when they brought it in, the floor started caving in
and the oven was teetering. Gillis: Yeah. Nemchenok: Pretty, pretty bad. Gillis: They actually had
to cut a hole in the wall to allow the pizza
oven to get through, so it was finally home safe
in the corner where it is now and it’s definitely not moving
for a really long time. Nemchenok: And we’ve made
quite a few thousand pizzas. Gillis: We have made a few
thousand pizzas in that oven, for sure. Nemchenok: We created Fiorella
for the neighborhood. There’s a ton of families
that live out here. Gillis: We really wanted a place
that families like us and couples could go to and eat. It’s about simple Italian food. It’s really approachable. Nemchenok: His passion for
Italian food with my passion with Italian wine — it really is
a great partnership. Sbrocco: All right.
Tell me about Fiorella. Bowie: And I’m going to get
all gentle now. Sbrocco: Aww. Bowie: So, I’m always in
search of wood-fire pizza. Sbrocco: Okay.
Bowie: I love it. I’ve gone all over the Bay Area
looking for it. I’m also obsessed
with Instagram. I started seeing these pictures. I thought,
“I know that’s wood-fired. I can tell by the char.”
Barker: Mm-hmm. Bowie: And so, sure enough,
when I walked in, I have to say, it was so —
it was a warm greeting. I was surprised
how friendly it was. So I ordered
the Margherita pizza and, to me, it was a thing of beauty. And the sauce — it was like
a thin brush of the sauce, so it was really
about the crust. Sbrocco: Mm-hmm. Sometimes,
a charred, wood-fired — it may be too crunchy. Barker: Right. Bowie: But this one had that
right crunch and then that bite. Barker: Mm-hmm. Bowie:
And the sauce had a little tang, but a little sweetness, too. Barker: So,
I am not a crust girl. Bowie: Ooh.
Barker: Like I never eat crust. Like I’ll eat the pizza,
but never the crust. I ate every single bite. Bowie: Oh, see,
that’s a testimony. Barker: The yeastiness of it…
Bowie: Oh, it’s perfect balance. Barker:
…the crunchiness, the balance. I mean, I Thought it was divine.
It was delicious. I actually got a pie
called the “magic zone” and it’s two types of cheese and
then some garlic and spinach. Bowie: Ooh, ooh, the cheese. Barker: The cheese is great
with the bitterness and the bite of the garlic, but the reason I even
just picked that is that they do a great
give back, like a charity, like 10% of the proceeds…
Bowie: What? Barker:
…for this pizza goes back to some community organization. Sbrocco:
Just for the Magic Zone. Barker:
Yeah, but it helps the kids and so I saw that and I said —
Bowie: Oh, I love it. Barker: “I love that.” I mean, that’s why I picked it. I loved it and I ate
every bit of it. Bowie: Thank you for sharing.
Barker: Yeah. Sbrocco: Look at that. You want to get in
on this love fest? Wynkoop: So, I didn’t help
the kids with my order, unfortunately. Um, but I helped myself
to the burrata pizza. So the concept, first, when they told me
about the burrata pizza — ’cause I love burrata
’cause I love cheese. Barker: Right. Wynkoop: Because there can
never be too much cheese. Bowie: Okay, okay, okay. Wynkoop: It’s a — it’s burrata
cheese in the middle and then you got to do
a little work yourself… Sbrocco: Sure. Wynkoop:
…to spread the cheese around. I’m like, “Okay”.
-Bowie: The balance. Wynkoop: Yeah. Sbrocco: That’s the way
it’s done in Italy. Wynkoop: That’s an opportunity
to put some more cheese on my side of the pizza, so I took advantage
of that situation. I tell ya, again, my wife — she loves pizza,
so this was, you know… Sbrocco: The pizza ever? Bowie: The best pizza ever!
Barker: Ever! Bowie: You got to treat
your wife Wynkoop:
I just do what she says. That’s how I keep
out of trouble. Bowie: Smart man, smart man.
Wynkoop: There you go. Absolutely.
Sbrocco: So, did anybody else have anything besides a pie? Bowie: Can I talk?
Sbrocco: Yeah, you can. Bowie: So I had — so I had
the pasta pomodoro and, once again,
real Italian food is simple. Sbrocco: Right.
Bowie: And it was al dente. Oh, I die for al dente.
Barker: Yeah. Bowie: Because the chew — and
you have to get it just right. Barker:
And those two seconds matter. Bowie: They literally do matter. And then, because it’s going to
cook again, it was piping hot. Barker: Mm-hmm. Bowie: It was pi–
the steam was coming and then that really
nice chew, just right, and it was absolutely
the best pasta that I’ve had. Sbrocco:
Now what about appetizers? Wynkoop: Um, we first started
out with those chicken wings. Bowie: Yes. Wynkoop:
Oh, those chicken wings. Barker: Those are so good.
Wynkoop: Cooked to perfection. The crispiness of the skin
on the outside. Bowie: Yeah, and the tenderness.
Wynkoop: Oh, look at you. I think there’s something
happening between us right now. Bowie: I think —
Barker: Should we step away?! Sbrocco: Excuse me.
We need to get a room over here. Wynkoop:
My wife is going to get upset. Bowie:
Now let’s bring your wife. Let’s bring your wife. Wynkoop: Now it’s getting crazy.
Barker: Wow. Bowie:
Now it’s right up her alley. Sbrocco: Tsss!
Wynkoop: Okay, then. Moving on to the second
appetizer — actually, I think
we had four appetizers. Sbrocco: Wow.
Wynkoop: So we really did it. Bowie: I’m so glad. Wynkoop: We had a tuna spread. You’d put it on some bread —
the brininess, oh, it’s so good. And then I had the meatballs. You got to have meatballs if
you’re going to an Italian spot. Sbrocco:
Yeah, I was going to say! Wynkoop: And the meatballs —
unbelievable, fantastic again. Sbrocco: Talk a little bit
about what you guys washed it all down with. Wynkoop: Great recommendations
from the waiter and great service. We even asked about
the wallpaper, which was — Bowie: Oh, oh! Wynkoop: Any time you have E-40. Barker: That is my —
Bowie: And Angela Davis. Barker: Yeah.
Wynkoop: On the wall. Bowie: And Alice Waters. Barker:
Alice Waters and Mac Dre. Bowie: Too Short and Mac Dre. Barker: On the same wallpaper?
Bowie: Who does that? That’s my kind of place.
Barker: I looked it up. I’m like, “We’re buying this”. Bowie: Of course.
No, I looked it up. You can actually
buy the wallpaper. Wynkoop: But back to the wine… Barker: It had a wonderful
Italian wine list, especially for
a neighborhood Italian place. Bowie: Yeah, absolutely. Barker: Somebody who’s buying
wine is doing a really good job. And a beautiful bar area. I just went —
I didn’t even ask anyone. Sbrocco: You’re pretty safe. It’s going to be good with it
being Italian wine. Barker: It’s going to be good.
Exactly. Sbrocco:
So, let’s talk about desserts. Barker: We ordered
a few different desserts, but the only one that
stood out, shockingly to me, was the buttermilk
panna cotta with honey. And it’s such a simple thing, but the sourness of the
buttermilk and the smoothness and then, like,
the honey and everything, it was just like
the perfect mix. Sbrocco: Refreshing ending. Barker: Yeah, exactly. Wynkoop: We had a — gosh,
I forgot — it was a lemon… Bowie: Oh, I know it. Meyer lemon-almond
warm-ricotta cake. Ooh. Barker: Well, no wonder
you can’t remember it. Bowie: With a strawberry jam. Wynkoop: Better than
the chocolate dessert. Bowie: Was it?
Wynkoop: It was fantastic. Sbrocco:
This is your restaurant. Wrap it up for us. Bowie: If you want a little bit
of your own “Cheers” in the neighborhood
and authentic Italian food, especially the wood-fired pizza and anything they put
in that pizza oven, this is the restaurant for you. Sbrocco:
All right. And Lisa? Barker: I would say wine, pies,
and that wallpaper. I mean, just go. It’s the best place. Wynkoop: If you’re not scared
of hipsters and really — and really great ’80s music
that they play, go to Fiorella to have anything that comes out
of that wood-fired oven. That’s the best thing
you’ve ever had. Sbrocco: All right. If you would like
to try Fiorella, it’s on Clement Street
at 25th in San Francisco. The telephone number
is 415-340-3049. It’s open every day for dinner, lunch on Friday
with brunch on the weekends. Reservations are recommended and the average dinner
tab per person without drinks is around $30. So I have to thank my fabulous
guests on this week’s show. Lisa Barker, who washes
pimento cheese and crackers with plenty of bubbles at Bounty Hunter
Wine Bar & Smokin’ BBQ in Napa. And after he polishes off
his steak-frites, Peter Wynkoop always,
always saves room for classic French desserts
at Rêve in Lafayette. Finally, foodie-show host
Phyllis Bowie delights in
the hip neighborhood vibe and authentic wood-fired pizzas
at Fiorella 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. Everyone, whoo! Cheers! Whoo! Whoo-hoo! Cheers. 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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