Check, Please! Bay Area Season 12 reviews: Miss Ollie's, Mama Papa Lithuania Restaurant, Bar Crudo

Announcer: A KQED television production.
♪♪
♪♪
Sbrocco: Another umami bomb.
O'Brien: Umami bomb.
♪♪
Sbrocco: Hi. I'm Leslie Sbrocco.
Welcome to "Check, Please! Bay Area,"
the show where regular Bay Area residents review
and talk about their favorite restaurants.
Now, we have three guests, and each one recommends
one of their favorite spots, and the other two
go check 'em out, to see what they think.
Shh! Librarian Adam Mann
spends his days buried deep in research,
but don't judge this book by its cover.
When not at his day job, he's on fire --
cooking, that is, as an apprentice
igniting, slicing, and dicing.
And freelance writer Alisa Scerrato
is an East Coast transplant
who now calls San Francisco home.
She always has her ear to the ground
and reports on the comings and goings
of food-centric businesses around town.
But first, recipe developer and food stylist Eric Lundy
has experimented, tasted,
and designed his way through the Bay Area.
The food at his pick, however, doesn't need any primping.
The bright flavors of this Cal take on a Caribbean kitchen
stand on their own in Old Oakland
at Miss Ollie's.
♪♪
Kirnon: The inspiration for Miss Ollie's
was a sort of a lack of Caribbean food in the Bay Area.
We're not completely traditional.
We do mix it up a little bit.
I'm Sarah Kirnon, and I am now the part-time chef
and owner of Miss Ollie's.
I had really wanted to create a restaurant
that was really open for the dwindling population
of African-Americans and black folks in the Bay Area.
I felt like it needed a community restaurant
for folks that kind of look like me.
The restaurant is named for my maternal grandmother,
who I was raised by in the island of Barbados.
She inspired me as a chef, a female chef.
Can you drop three more goats for me, please?
She was a cook on a sugar plantation in Barbados.
That's where most of our recipes come from.
You'll find with the Caribbean,
you have large communities of Hindus,
Chinese, Portuguese, French, Syrians
who have lived there for generations
whose cuisine has just merged together.
One of the great things about the Caribbean is family,
and one of the things where most people will meet,
if it's not the rum shop, it's the dinner table.
And so we like to sort of share food.
We encourage people to eat family-style,
and we encourage people to eat with their hands.
We really think about
the intention of what we're doing here.
We have an altar.
There are pictures of some of our ancestors on there.
And my grandmother passed away 6 years ago,
but I believe spiritually she's always here.
When you walk in, you're gonna be welcomed with a smile,
and you're gonna leave here with a full stomach
and a happy heart.
Sbrocco: All right, Eric.
This is really a unique spot, isn't it?
Lundy: It really is. I first discovered it
when we moved to Oakland
and were living right downtown.
And just walked in, and it was just great music
and just a total scene of the neighborhood.
And then we sat down and had the food,
and then it really took off from there.
Sbrocco: And then it went ♪ Wah! ♪ Everything started singing.
Lundy: It's just so flavorful and fun.
It's this California-inflected Caribbean cuisine.
And Chef Sarah is from Barbados.
Sbrocco: That's right, via London.
She came here via London right? Lundy: Right, yeah.
I was just so taken with how simple and fresh
so many things were, but at the same time,
they were just so vibrant,
and a little bit of heat and a little bit of spice.
Sbrocco: Do you get a certain dish
when you walk in the door? Is there something you crave?
Lundy: The last time that I was there, we ordered --
There was this beef empanada that was on the menu
that hadn't been there before that was really, really lovely.
A delicious, flaky, buttery crust
and it had ground beef inside
with these warm spices
that are evocative of the whole menu.
Scerrato: The first thing we ordered
when we went there was the corn fritters
with the wildflower honey, which was beautiful.
Sbrocco: A signature dish, yeah. Scerrato: Yeah, those are great,
and it's a side dish,
but we ordered it as an appetizer,
and we all just got, like, one of them.
And it was, like, the perfect start to the meal.
Mann: It's a nice idea, because with cornbread,
you just have the top layer that's brown, but the fritters,
it's browned all the way around.
Sbrocco: I've never thought of it like that, but you're right.
That's what cornbread -- It's true.
Mann: So, they were really light,
and I thought the wildflower honey --
and there was a little thyme on it, too --
It was really nice. Lundy: A little bit of heat.
Mann: And the plantains were beautiful.
They were like this burnt orange color, really soft.
The thing -- I think they should have had a better sauce,
something a little more. Lundy: They usually do, like,
a vinegar or something with them.
Sbrocco: With the sweet, a little bit of tangy.
Lundy: They usually do that. I'm sorry you didn't get that.
Mann: Yeah, 'cause it wasn't enough to make me want to keep eating,
'cause you have a lot of food there anyway, so...
Lundy: It's easy to over-order at Miss Ollie's.
Mann: We way over-ordered.
We left there with like -- It looked like we'd been
to the grocery store after we came out, so...
Sbrocco: What do you get, then, entree-wise,
if you start with the empanadas? Lundy: Always the fried chicken.
Miss Ollie's is all about the fried chicken.
And Chef Sarah does an incredible job,
because it goes through this whole process
where it's brined.
A few times we've sat at the bar or up in that area,
and you can just peek into the kitchen
and just see all of these cast-iron skillets
just bubbling away.
And they're just hand-turning the chicken
and just keeping an eye on everything.
Like, it just -- Your mouth just salivates.
And then you get that little bright herb injection in there,
and then the sides.
There's a really just simple but delicious potato salad
that's a little vinegar-y and maybe a little mustard-y
and just works perfectly.
Then you get these really long braised greens that have onions
and maybe a little bit of chili
or pepper in there, something with a little heat,
and then you get their wonderful house-made
habanero sauce on the side. Sbrocco: That's a big meal.
Lundy: The food is meant to be shared there,
so it's so great to get a little bit of everything and to share.
And again, the first time we went, we over-ordered.
Sbrocco: Did you do that, too, Alisa? Did you over-order?
Scerrato: We completely over-ordered.
We loved everything, but the chicken was --
The word "moist" came up about 10 times at the table.
"Mmm, it's so moist." "Moist." "Moist."
It really is, but the outside is really crispy,
and like you said, from the cast-iron pan.
Sbrocco: Right. Scerrato: That was the group's
favorite dish, although I loved --
They had a Farmers' Market dish. It was, like, all vegetables
with a curry-tamarind sauce. Lundy: Oh, yeah.
Scerrato: And it had fritters in it
and eggplant, and the way the vegetables were cooked --
They weren't soggy.
The sauce was just nicely spiced.
So that was kind of my favorite. Sbrocco: And those vegetables
when you talk about Chef Sarah's commitment
to the community and to Dig Deep Farms, I mean,
this is really all about local and doing good
for the community. Lundy: Absolutely.
Mann: They had on the curry a pholourie?
What was that? Lundy: The okra
cornmeal fritters. Scerrato: Okra fritters, yeah.
And those were right in that Farmers' Market vegetable --
It was almost like a stew.
Mann: If I went back there, I'd get those as an appetizer,
'cause those were really good. I got the stew chicken,
and that was in, like, a tomato and molasses sauce.
It was nice 'cause it was raining when I went there,
and, so, it was served in this sauce that was sweet.
The chicken was falling off the bone.
Sbrocco: And let's talk about another signature dish,
the cow heel soup.
Scerrato: We had that, and I'm not --
I'm not a bone marrow enthusiast.
I know people are.
But everyone at the table wanted to try it.
And it was -- I mean, it had bones in it.
It was thick. And I had a few bites.
You know, I tasted it. It was good, just not my thing.
But everyone else was -- I'm gonna be honest --
like, taking the bones and, like, sucking the marrow
out of the bones. Lundy: I've not seen that.
Sbrocco: That's how I am. I'm like [slurps]
Lundy: But their one and only dessert
that they have there are the Creole donuts
with the allspice cream, which are lovely.
Sbrocco: All right, Eric. Your spot. Give us a quick summary.
Lundy: Miss Ollie's is a vibrant and vital spot
in Old Oakland that -- Caribbean inflected cuisine
is just brilliant, and you need to go.
Sbrocco: Okay, and Adam.
Mann: I think if you're in Old Oakland,
and you want to try Caribbean food
and you're looking for a place
that is good value,
that Miss Ollie's is the place to try.
Sbrocco: And Alisa. Scerrato: I would definitely
recommend Miss Ollie's to anyone
who wanted to have some really good fried chicken
and some really farm-fresh produce, locally sourced.
Sbrocco: If you would like to try Miss Ollie's,
it's located in Swan's Marketplace
at Washington Street and 9th in Oakland.
The telephone number is 510-285-6188.
It's open Tuesday through Friday for lunch and dinner,
Saturday for brunch and dinner.
Reservations are accepted for parties of 5 or more,
and the average dinner tab per person
without drinks is around $20.
♪♪
Adam's pick feels like
you've stepped into a Brothers Grimm story.
With exposed brick walls, heavy wooden tables
and rustic metal fixtures,
this Eastern European spot
has a homey yet fairy-tale-like ambiance.
In Alameda, welcome to Mama Papa Lithuania Restaurant.
♪♪
Sukys: Many people never heard about Lithuanian cuisine.
We're really under-represented
in the world cuisines,
and that's why we really want to show to people
that this food is homemade, rich, hearty,
and once you come, you try it, and you never forget.
I am Vaidas Sukys, and I'm the owner
of Mama Papa Lithuania Restaurant and Tea House.
Lithuania basically has lots of variety of beers.
And every single village micro-brews in different ways,
so we're just representing in our restaurant
major ones that goes really well
with many of the dishes that we have at the restaurant.
Sukiene: [ Laughs ] Sukys: So, my mother,
Danute Sukiene, so, she's been a great cook.
Sukiene: Red borscht. Sukys: It's Mom's food,
so Mom's central Lithuanian recipes,
which is related to countryside.
Sukiene: Dumpling Sukys: We have
our very traditional potato dumplings
are fresh grated potato made with the meat in it
and shaped into oval shape, very carefully boiled.
People love, actually, sweets and desserts back in Lithuania,
because it's north. It's getting cold,
and they need some sugars and energy.
So honey cake is one of our most legendary desserts.
The way my mother bake it, it's very unique,
and that's master of 40 years.
We wanted to represent mid-centuries of Lithuania
so that at least a little bit, tiny bit of a feeling
that you are in some kind of castle of Lithuania.
That's what drives me the most,
when people come here and just sit down
and relax and enjoying it, and at the same time,
a little bit of cultural understanding
about Lithuania that just touches my heart.
Woman: Whoo-hoo! Sbrocco: You know, Adam,
I have family that lives and works in Alameda
and had no idea this restaurant was there.
So it really is a treasure that people have to discover.
Mann: Yeah, I just stumbled on it one day.
I was over there walking around that neighborhood,
and I saw just the way it looks when you walk by.
It made me want to just go in
and see what was up with this place.
So it says on the website that
it's the only Lithuanian restaurant on the West Coast.
Sbrocco: And bakery on the West Coast, yeah.
Mann: And the thing I like about the food
is it's not complex, but it's really elegant.
It's got this warm sort of grandmotherly touch to it.
Scerrato: My husband and I took the ferry over
from San Francisco to Alameda, so that was really fun.
And it was just such a nice way to get into --
I mean, it takes 15 minutes.
But it's a nice ride.
And, yes, it was -- I didn't expect it to be
so small and dark, and those chairs were...
Lundy: [ Laughs ] Scerrato: ...hard to maneuver
and a little bit uncomfortable. But that kind of, I think,
added to the charm, because it was all wood.
Sbrocco: Right. Scerrato: The borscht,
I was so in love with.
You know, the color was so beautiful.
It was this, like, bright magenta.
I liked the yogurt and the egg on top.
I just -- I loved it. I will go back for that borscht.
I will take a ferry or, you know, ride a bike,
whatever I have to do. Sbrocco: And there aren't
a lot of places you can get good borscht. Let's face it.
Scerrato: There aren't. And I thought,
"Well, I have to get the borscht."
It was earthy and sweet at the same time.
Lundy: Yeah it was balanced. Scerrato: It was balanced.
So that was by far my favorite dish.
Lundy: Yeah, the borscht was good.
I ordered a mushroom soup personally.
We were there -- There was about five of us
and all ordered different things.
And the mushroom soup I got
was just thin and not mushroomy at all
and just kind of lacking.
But all the other things sort of made up for that.
I sort of pushed -- We put the mushroom soup aside.
We ordered the mushroom pierogies,
and it was more like a mushroom quesadilla,
and it was served with ketchup, which was really bizarre.
Scerrato: I didn't mind the pierogies.
I know what you mean. They were thin,
but I thought they were flaky. They weren't heavy.
I was a little bit confused by that ketchup sauce, as well.
I was thrown by that. And I saw -- I realized later
that there were other options for dipping sauces.
And that one just came out. Lundy: But the salads
were really lovely. The salads were nice and simple.
There was a beautiful cucumber salad
that had a bit of a sour cream dressing.
There was a beet dish that was really lovely
and earthy and rich.
And then there was a cabbage salad
that was really nice and bright and crunchy.
Mann: What I got there was the salmon salad.
I like it because it's nice and light,
and it's a good way to start the meal --
nice chunks of salty salmon
with a lot of cucumbers in the salad.
It sort of, I guess, offsets the saltiness of the salmon
having cucumbers in the salad
and a light vinaigrette dressing on it.
Sbrocco: They have a chewy bread, don't they?
Lundy: They do in the appetizer portion,
which was really great with all of those vegetable sides.
And it's this rye bread,
and there's an oil and garlic just dripping over it.
And it's just lovely to take the little bits of it
and to eat with the vegetable dishes.
It was really delicious. Mann: The thing that is sort of
strange on the menu, and a lot of people
probably have never heard of this is kvass?
Scerrato: Mm-hmm. Lundy: Oh, yes.
Mann: It's a hearty drink. It's fermented rye bread.
It had that bite from the fermentation.
And so it wasn't overly sweet. It was really smooth,
probably one of the most interesting drinks
I've ever had. Outstanding.
Sbrocco: Did you have something to drink?
Lundy: There was a great list
of Lithuanian beers
that others at the table had.
I was curious about wine, so I said, "Where's the wine list?"
Rather than being presented with a wine list,
I had somebody point
to some plastic something on the table
with wine. "Oh, okay."
And I asked for whatever glass she thought
that I should have, and the wine was fine.
Sbrocco: Right. You're not going there for the wine.
Lundy: Right, but the beers were loved.
The Lithuanian beers were really enjoyed.
Scerrato: It's something you just don't see in the Bay Area
is a beer list like that.
And my husband and I both had the Lithuanian Lager.
It was really crisp and refreshing, and I loved it.
Sbrocco: Well, and they have amber tea, too -- very unique.
Lundy: And my husband had the amber tea.
And that was a very unique experience.
We were all intrigued by the whole thing,
because it came, and there were actual bits of amber.
Sbrocco: Of amber, right. Lundy: It was really,
really lovely, and it was gorgeous to look at.
It was interesting to smell and to taste.
Sbrocco: It's an interesting cultural --
Lundy: It was very interesting.
Mann: I got the sausages. They were really tender
almost like a buttery consistency.
And they had a nice garlicky flavor.
And the sweetness from the cabbage, it was really nice.
Sbrocco: This is hearty food. This is not light and --
Absolutely. Lundy: Comfort food.
Sbrocco: What was the rest of your experience?
Lundy: I was a little underwhelmed when we got the entrees.
Again, coming from those really fresh,
vibrant plates full of the appetizers
and a lot of vegetable-heavy things,
that mushroom soup seemed to re-appear
in a lot of the entree dishes as a sauce.
But the cabbage rolls seemed to be a hit
at the table. Those were kind of nice.
Sbrocco: Did you have any dessert
with the traditional baked -- Lundy: Oh, we had dessert.
There's this gorgeous layered cake. It's, um --
Scerrato: The honey cake? Lundy: The honey cake, yes.
Mann: The honey cake. I've had that before.
Lundy: So, there are these, like, really thin,
almost crepe-like layers
alternated with this almost, like, soured honey cream mixture
and then covered in this milk chocolate ganache.
And there were the 5 of us with the fork,
and just eyes rolling every time.
We were like "Oh, this is good." This is really good."
Sbrocco: It's a bakery. Absolutely.
Well, this is your spot. Wrap it up for us.
Mann: I think if you want a place with some old-world charm
that is nice to go to on a cold day
or even if you want to go sit in a beer garden
and drink some good Lithuanian beer, that's the place to go.
Sbrocco: And Eric. Lundy: I think if you're looking
for simple, rustic comfort food in Alameda,
Mama Papa Lithuania. Sbrocco: And Alisa.
Scerrato: For a unique experience in Alameda
for a fresh selection of beer
that's really hard to find in other parts of the Bay Area,
and I love the borscht.
I would go back there just for that.
Sbrocco: All right. If you would like to try
Mama Papa Lithuania Restaurant,
it's located on Park at Encinal Avenue in Alameda.
The telephone number is 510-522-4100.
It's open every day for lunch and dinner.
Reservations are accepted for parties of 6 or more,
and the average dinner tab per person
without drinks is around $20.
Just like wine, the words used to describe beer
are a result of the ingredients,
the place, and the process.
You start with four primary things --
yeast, grain, like malted barley,
water, and hops.
Fermentation changes these into beer.
Now, there are two main types of beers --
lagers and ales.
Lagers, including pilsners and bocks,
are cool fermenting
with yeast at the bottom of the tank doing the legwork.
This produces light, crisp beers.
Ales, including IPAs and ambers, flip that
with a faster top-fermenting process
making fruity, full-bodied styles.
What's the hottest trend in beer?
Bitterness. This comes from the hops,
which are the key to beer's pleasantly bitter taste.
Hmm, I'll drink to that.
♪♪
Alisa grew up in New England eating seafood,
so she knows her fish.
She takes us to a San Francisco place
that showcases the essence of the ocean.
Elevated dishes are paired
with an expertly curated beer list.
Prepare to dive in to Bar Crudo.
♪♪
Selvera: Bar Crudo's first of all a neighborhood restaurant.
We cater to the locals.
That's one of the reasons we started happy hour
is to make something casual and approachable
to all our neighborhood people.
And then after happy hour, it becomes
more of a fine dining destination.
My name is Tim Selvera, and this is Bar Crudo.
Well, when I originally got to San Francisco,
I started off in I.T., and I was in the first dot-com phase.
I was telling everybody I was gonna open a brewery,
and that was my real passion.
My brother was a chef in the city, so we decided
that we wanted to open up an oyster bar.
No, San Francisco didn't have very many seafood places,
not in the cuisine that we wanted to do.
We wanted to do a little higher-end raw bar
and then just add some other unique type of dishes to it.
Perfit: My name's Melissa Perfit, and I'm the executive chef.
With the hot dishes, I just try to have a selection
where there's something that's really accessible.
There's a filleted piece of fish that's the easiest thing to eat,
and then also maybe the harder-to-eat things,
a crab in the shell and a head-on shrimp.
The chowder always stays on,
so, you know, that will never go away.
Selvera: The basic idea of Crudo is
a piece of raw fish cut sashimi style.
Basically sea salt, olive oil is on top just to dress it up.
But we actually start adding different combinations
of local and seasonal ingredients.
I just love being in the restaurant business.
I just love the vibe. I love the people coming in.
I like seeing people happy,
and I like seeing them get excited about the food.
I just love our customers.
Sbrocco: All right, Alisa. Crudo means raw, right?
So this place is all about some delicious raw fish.
Scerrato: It definitely is.
I've heard it described in a few different ways.
I've heard people call it Italian sushi.
You know, it's raw fish. But it's served more
with Mediterranean flavors and citruses.
So, I always order the Crudo when I go there.
Sbrocco: And what do you typically get when you go?
Scerrato: I typically over-order.
[ Laughter ]
Sbrocco: Again, a theme, I think.
Lundy: Absolutely. Scerrato: So I usually try to go
with a lot of people. That's the secret,
because I want to have everything.
But I always have the chowder.
The chowder is...
Lundy: Oh, my God. Yes. Scerrato: ...my favorite.
It's so good, because
it's different than what I grew up with.
You know, growing up in New England,
it was always clam chowders.
And I've had all the, you know, variations of clam chowders.
But this really has, like, chunks of fish and squid
and mussels and white fish. It has bacon in it.
There's a little bit of hot sauce.
It's just a very unique chowder. Sbrocco: Eric's over there
shaking his head going, "Yes, yes, yes, yes, yes."
Lundy: There was also this bit of acidity,
and it's not, like, gloppy or thick.
Scerrato: It's not. Lundy: It's like -- Potatoes
are separated from this creamy broth.
Yeah, it was really hands-down
one of the best chowders I've had.
Sbrocco: Ever, ever. Lundy: Ever.
Really delicious. Not clam chowder but seafood chowder.
It was really just phenomenal.
Mann: I started with Crudo,
and it's a good starter, small portions.
It sort of sets the tone for the rest of the meal
about, you know, what they do with food there.
And, so, I got the sampler,
which was four different types of crudo.
Our server actually remembered
where all these fish came from, too, which I was --
Everyone at the table was impressed that she knew
where all these different fish came from.
Sbrocco: It's a well-educated staff, absolutely.
Mann: Yes, they really knew their stuff.
And the pairings were interesting.
I think one had some kind of citrus rind,
parsley or some kind of oil.
Scerrato: Mm-hmm. Mann: And then the other one had
chili flakes and chorizo oil.
Scerrato: Chorizo oil on the butterfish.
Mann: And that one was my favorite.
That one was outstanding, just nice and buttery.
It did taste -- I see why they call it butterfish.
That name is not a misnomer, so...
Scerrato: One of my favorite items
is the lobster beet salad, again, because I love beets,
but I also love lobster.
And they're both served chilled,
and they're just the right texture.
And, you know, the sweetness of the beets
but also the chicories that it comes with,
so that kind of balances it out.
Really light vinaigrette,
and then it comes with some almonds on it.
So, every time I have it, I love it.
Lundy: Yeah, I'm going back, and that's what I'm gonna get.
Scerrato: It's really, really decadent. It's really nice.
Mann: I wanted to try that, as well.
You're limited, 'cause it's more expensive.
Scerrato: It is. Mann: You feel limited
by what you can get there,
and you don't want to take fish to go, so...
Lundy: Which we had oysters, too.
We did have the oysters, which were lovely.
We had a selection of oysters and a lovely little mignonette.
Sbrocco: Absolutely. And what about the crab?
Mann: The crab, when they described it,
they described it as a half crab,
and I expected them to actually bring out half a crab.
I was disappointed when they brought it out,
because they just brought out the front and back legs.
Scerrato: Mm-hmm. Mann: But they made up for it,
because they kept bringing us out bread.
And the crab itself was excellent.
They warned us that it would be messy,
and we spent probably 20 minutes
cracking our way through the crab.
It was excellent. I was really glad I got it.
Lundy: So I need to go back for a lobster salad and crab.
Sbrocco: And crab, lobster salad and crab.
And beer -- You might have to try some beer.
And what about the whole fish?
Scerrato: The whole fish is the branzino,
and it's not the easiest thing to eat,
because, you know, this one comes with the head on.
They bring it in front of you, and they don't de-bone it,
but they bring it -- And I just don't think
they have the capacity there to do that.
Like you said, it's pretty small.
They usually have a few servers and a very small kitchen.
But it's served whole,
and this time, it came with an uni sauce,
so it had uni and daikon
and mint and -- Lundy: That can't be bad.
Scerrato: Oh. It's fantastic.
Sbrocco: It's got a nice decor, doesn't it?
It has a nice ambiance. Lundy: It really does.
I was so impressed by how --
what a tight, small space it was, but it was so cozy,
and there was this, like, little lofty seating
in back above the kitchen.
It's really, really cozy.
Mann: I like behind the bar, where you can see
they have those shelves with the lobster and the crab
and all the oysters on ice back there,
and you watch them take those down and it's --
Sbrocco: Screams fresh. Mann: Yeah, it was really fresh.
I was impressed by that. Lundy: Tasted it, too.
Mann: Mm-hmm. Sbrocco: All right, Alisa.
This is your spot. Give us a quick summary.
Scerrato: I'd say for a modern, whimsical take on seafood,
go to Bar Crudo on Divisadero.
They also have an excellent curated list
of craft beer and local wine.
Sbrocco: All right, and Adam. Mann: Bar Crudo is
an excellent place to go.
If you're looking for fresh seafood
and a place with a flair for presentation,
that's the place to go.
Sbrocco: And Eric. Lundy: Oh, Bar Crudo --
amazing happy hour.
Fresh, inventive, flavorful seafood.
Sbrocco: If you would like to try Bar Crudo,
it's located on Divisadero Street
between Grove and Hayes in San Francisco.
The telephone number is 415-409-0679.
It's open for dinner Tuesday through Sunday.
Reservations are recommended,
and the average dinner tab per person
without drinks is around $45.
I want to thank my guests on this week's show --
Eric Lundy, who introduced us
to the down-home Cal-Caribbean flavors
of Miss Ollie's in Oakland.
Adam Mann's spot wraps us in hearty Baltic grub
at Mama Papa Lithuania Restaurant in Alameda.
And Alisa Scerrato finishes off
with a pristine, palate-cleansing visit
to Bar Crudo 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!
And cheers to you guys. Scerrato: Cheers. Cheers.
Sbrocco: Cheers, cheers.
So now it's your turn, We want to hear from you
if you 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!
♪♪

Check, Please! Bay Area Season 12 reviews: Miss Ollie's, Mama Papa Lithuania Restaurant, Bar Crudo

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