[ Bell dings ] Sbrocco: Smoky, meaty delights at a Petaluma roadhouse... Man: Beautiful.

Sbrocco: ...and a sleek spot for sashimi in Campbell.

Tow: Majestic.

♪♪ Just ahead on "Check, Please!

Bay Area" Curry: I wanted to pour that on the back of my head and let it dribble down.

♪♪ 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 them out to see what they think.

Joining me at the "Check, Please!"

table today, are insurance underwriter Dani Edelberg, city truck driver Ryan Curry, and high school English teacher David Tow, who will share his opinions on his fellow guests' restaurants as his pick is closed.

Sbrocco: Welcome, everyone.

Edelberg: Welcome.

Thank you.

Sbrocco: Okay.

Curry: Awesome.

Sbrocco: Ryan is a big barbecue aficionado.

He spent years perfecting the art of low and slow cooking in his own home smoker, so when it comes to dining out, he's always on the hunt for tender, lip-smacking ribs that can rival his own.

Lo and behold, he's found his new hog heaven in Petaluma at Butcher Crown Roadhouse.

♪♪ ♪♪ Schnell: Well, the idea of doing, like, a roadhouse and having an outdoor patio, really, the inspiration for that came -- I was living in Spain.

The places to eat there were called ventas, and they were basically the Andalucian version of a roadhouse.

Great places where the whole family can come, enjoy, spend a couple of hours eating, drinking, talking.

♪♪ I knew I could recreate kind of the Spanish vibe, but the American version of it, in my mind, would be barbecue and beer.

♪♪ So for our brisket, we do it the Texas style.

I like to heavily season the actual brisket, so you get the flavor and develop a nice bark, but I don't think you should get too playful or too creative with something that's kind of a tried and true tradition.

We do St. Louis-style ribs.

We do a Memphis style rub on those.

We do it slow and low.

We have real wood and real fire and smoke.

You're going to come out with something magical and mouthwatering and just soul-comforting.

It's kind of an amazing, to me, alchemy.

♪♪ One of the great things about owning my own spot is having my daughter here all the time.

In the summer, she's helped out as a server.

She was like my best upseller on desserts and different starters that she liked.

Man: Let's get ready to bingo.

Schnell: For our atmosphere at Butcher Crown, we just try to keep it very family fun and just do a lot of different events.

We do music, we do bingo for barbecue.

Man: B-15.

Schnell: It's been a big hit with kids of all ages, little kids up to grandma and grandpa, all getting together on Friday nights to play bingo.

Boy: Bingo!

[ Cheers and applause ] ♪♪ Schnell: Really, what we wanted to create was a spot people have to kind of find where you are.

I wanted to open up something you actually had to make a destination to.

It takes a while for people to know who we are, but hopefully when they do, they'll come back over and over.

♪♪ Sbrocco: Okay, Ryan, really, does this place rival your own home barbecue?

Curry: Oh, wow.

No pressure.

[ Laughter ] It is fantastic.

I really love the barbecue.

I love the food.

They have these brisket-dipped tacos.

There's crispy cheese and the brisket, pickled jalapenos, and...

I get that simply because it's kind of a drive, you know, to get up there, and I'm -- I've already made myself ready to eat.

Sbrocco: You just need a little sustenance.

Curry: Yeah, just get it in real quick.

Sbrocco: Yeah.

Curry: The ribs are amazing.

They are absolutely why I cross the Golden Gate Bridge, because it's everything that I remember growing up eating -- the smell, the taste, the feel.

It's messy, you know?

20 napkins.

No problem.

Go right through them.

Edelberg: More than that.

Curry: Yeah.

[ Laughs ] And that's your sign of really good barbecue.

And a great barbecue doesn't really need sauce.

Edelberg: That's right.

Curry: If the rub is done right and it's smoked low and slow, you don't need barbecue sauce.

It's great to have the barbecue sauce, but it's not necessary.

Edelberg: You know, I have to say, my husband is a great barbecuer, too.

We've been doing barbecue for so many years, and we've really perfected it.

So I'm kind of a barbecue snob, I think, a little bit.

Curry: Uh-oh.

Sbrocco: Oh, no.

So you didn't love the ribs as much?

Edelberg: I liked them.

The bark was a little too thick.

I'll just say that.

Sbrocco: Okay.

Edelberg: But they were very tender.

I could taste the smoke throughout.

The two sauces that they gave me, one was sweet and one was very vinegar-forward.

Loved it.

Sbrocco: Okay.

Tow: So I work in the North Bay, so it was just a short drive up there.

And when I heard I was going to a barbecue place, admittedly, I was also concerned.

Barbecue is a high bar to clear, as you know yourself.

And I found it unassuming.

You could drive right by it.

But once you go in there and you go into the patio, kind of opens up, and I found a lot of families, the friendly service and the demeanor.

And I think that there are some really wonderful highlights to the restaurant.

It really shone in some really remarkable and honestly unique ways.

Sbrocco: And what did you start with?

Tow: So we started with the totchos, and I could write an epic poem about how much I loved those totchos.

Edelberg: I'm sorry I didn't try that.

Sbrocco: There's the English teacher in him.

Tow: Yeah, it was glorious.

I don't know, did either of you have -- Edelberg: I didn't try it, and I'm sorry I didn't try it.

Tow: Oh, my goodness.

Edelberg: yeah.

Tow: But it's these golden brown, crispy totchos with pulled pork on top.

You even have choice of meats, but I went with pulled pork because there's no wrong time to do pulled pork.

Edelberg: Right.

Tow: Melted cheese, pickled veg.

The onion was, I think, the vinegar forward.

It was so good.

Jalapeños, crema, salsa, beans.

And I shared it with a friend of mine I've had since college and usually find a lot to talk about.

Silent.

Utterly silent at the table.

[ Laughter ] Sbrocco: So you started on a real high.

Tow: It was a real high.

It was real high.

Edelberg: The brisket was great.

My husband had the smoky brisket sandwich.

He said it was really delicious and tasty.

Gave you a nice coleslaw with it to cut through the richness, and it just fell apart.

It's one of those tastes that's so smoky and nice.

Curry: Got the pink smoke ring in it.

Edelberg: Pink smoke ring.

Curry: When you see that, you know you're dealing with professionals.

Edelberg: Yeah, yeah.

Exactly.

Curry: No rookies here.

Tow: I think the brisket had a nice bite to it.

I think it fell apart really nicely.

The coleslaw was really cooling.

I actually doubled down on the brisket and had a sandwich with my friend and then brought a brisket and pulled pork plate home for my girlfriend, and so I couldn't get enough of it.

Curry: You wouldn't get let in the house without one.

Tow: That's exactly right.

That's exactly right.

Sbrocco: Because they do.

They have platters.

You can get sandwiches.

You can get burgers, right?

Edelberg: Yeah.

Curry: The burgers there are phenomenal.

The Roadhouse Burger -- crispy onions, cheese, crime sauce.

Sbrocco: Crime sauce?

Curry: Crime sauce.

Sbrocco: So good, it's criminal.

Curry: [ Laughs ] It's delicious.

You'll do years trying to figure out what's in the crime sauce.

No, it's -- I don't ask too many questions.

Sbrocco: Yeah.

Did you get a bite of a burger?

Edelberg: I didn't get a burger, no.

I just had my hushpuppies.

Curry: Hey.

Edelberg: I had my fried green tomatoes.

They came out so fast.

They were so hot and tender, and you could taste the corn and the fruitiness of the tomatoes.

Spot on.

We took them home.

Sbrocco: All right.

Tow: I would like to draw your attention to the Old Bay fries.

I have decided that French fries with Old Bay seasoning is the new standard.

Edelberg: What?!

Tow: I felt like we needed to add something.

I was pushing it because I was still riding that totcho high.

I was still, like, juiced on totchos.

And it's just a, you know, real simple crinkle cut french fry with Old Bay seasoning on top.

Curry: It goes with everything else.

Tow: It's majestic.

Edelberg: Wow.

Wow, wow.

Tow: Wow.

Sbrocco: I love that word.

I don't know that I've heard "crinkle cut fries" and "majestic" in the same sentence.

Tow: They belong together.

Sbrocco: Love that.

Love it.

Edelberg: I love it.

Tow: So one thing I was disappointed with was the greens.

While the brisket -- stellar, stand out -- the greens just couldn't match that or the totchos.

Sbrocco: But you're not going there for the greens.

Tow: I'm not going.

I had to feel better about myself after all that brisket.

Sbrocco: But you know, they're very well known for their street corn.

Curry: Absolutely.

Yeah.

The street corn is covered in this Vaquero sauce, poblano chiles, crema fraiche, cotija cheese, lime.

It's a really nice way to not feel so guilty about all the meat you're about to consume.

And you know, "Hey, Ma, I'm eating my vegetables," and -- Sbrocco: And it's a popsicle.

Curry: Yeah.

So it's like childhood, but with an upgrade.

Sbrocco: Did you have the street corn?

Tow: I did not.

I admired it from afar.

Edelberg: Me as well.

[ Laughter ] Sbrocco: Next time.

Edelberg: Next time.

Sbrocco: So what did you have to wash these things down?

Tow: So my friend had a local kombucha with an ABV that he really enjoyed.

I had -- Farmers Brewing had a -- Sbrocco: ABV, alcohol by volume.

Tow: Yeah.

I should define our vocabulary, that's right.

And then I had Farmers' lager.

It's a really nice kind of daytime session ale.

But that was just the first of many lovely brews on their menu.

Edelberg: Yeah, generous pour.

I was happy, yeah.

Sbrocco: And did you like the atmosphere of the place?

Edelberg: I did.

I did.

I appreciated the fact that they were so family friendly, the fact that they work with sustainable farms, that they're really a community-driven place that you can tell people really value.

Curry: Yeah.

And Friday happy hours, they do bingo for barbecue.

Sbrocco: Oh, really?

Curry: Yeah.

They give you bingo cards -- Sbrocco: So you win barbecue if you win the bingo?

Curry: Yes.

Yes.

Sbrocco: Nice.

Edelberg: Wow.

How much do you win?

Curry: How much can you eat?

Edelberg: I can put it down.

Sbrocco: You win a rib.

You win a rib.

Curry: You get a rib.

Tow: Yeah.

Sbrocco: And what about dessert?

Any room for dessert?

Curry: Well, I went with several people, so we tried them all.

Sbrocco: Good excuse.

Curry: Yeah.

You're buying it?

I'm selling it.

I love the Mississippi mud pie, but we got all three.

We got the key lime pie and the banana pudding custard thing.

Delicious.

And the kicker is they're all gluten free.

Edelberg: Oh.

Curry: I didn't even know.

Wow.

Edelberg: Unfortunately, I didn't get any dessert.

Sbrocco: All right, next time, right?

Curry: Yeah.

You have goals.

Edelberg: I have goals.

Sbrocco: If you would like to try Butcher Crown Roadhouse, it's located on Bodega Avenue in Petaluma, and the average tab per person without drinks is around $35.

Man: If it's rendered down right, you can't beat it.

Sbrocco: And now Dani's pick.

Featuring a seafood-driven menu with delicate crudos and nightly seasonal specials, this chic little spot has become her number one date night destination.

In the heart of downtown Campbell, it's One Fish Raw Bar.

♪♪ Lidgey: One Fish Raw Bar is a California tapas style restaurant focusing on raw fish and sake.

There was a lot of different influences in my career that led me to open this restaurant, one of them being I spent a lot of time in fine dining, and they can be a little stuffy and pretentious to work in.

Yeah, happy Friday.

And if you're going to open a restaurant, you got to play the music you like, right?

Awesome quality.

I just want to cook good food, have great hospitality, excellent service, wear a T-shirt, have fun, and be proud of what we're doing at the end of the day.

Alright, so we have Thai snapper coming from New Zealand.

This one's striped bass.

Kanpachi, and we got a side of hamachi from Japan.

And I'll just cut it in half.

The menu changes daily, so we get in -- sometimes I don't even know what it is.

So sometimes I come in, I'm like, "Oh, nice, razor clams are here today."

And then we kind of go from there.

So we don't garnish to make plates look good, we garnish plates because they go with the dish.

We use a lot of Thai herbs -- Thai basil, mint, dill, cilantro, citrus lace, which is in the Marigold family, red shiso.

So if there are greens on top of the dish, you shouldn't be pushing them aside.

Those are 100% meant to be eaten with the fish.

Waitress: Beautiful to see you again.

Lidgey: So the tasting menu is the best way to see exactly what we do at One Fish.

It's very sashimi-forward.

A large portion of it, about nine courses, are going to be raw, and then a cooked item and dessert.

Sake is by far my favorite thing to have with sashimi, and we actually have a sake to be paired with our tasting menu.

And I start very light and clean and kind of progress and get savory and more umami at the end.

Man: Beautiful.

Lidgey: I love interacting with the guests.

Instant gratification.

It's, like, no better compliment in the world than when someone eats your food and they just kind of smile or laugh.

[ Laughter ] Let's all come over here real quick.

My goal is to kind of have people come in here and have a new experience, try things they've never tried before, and hopefully be surprised and impressed.

[ All cheering ] Sbrocco: Okay, Dani, this is a really unique place, isn't it?

Edelberg: It's a cool little joint.

I love going there because it's a great date night for my husband and I.

We rarely get to do those things.

And the vibe is really cool.

It's really young, has a lot of regulars that go there.

It's that kind of friendly environment that I want to stay for a couple hours and have an experience.

My husband had the St Simon oysters from Canada.

He ordered a double.

Plump, juicy, beautiful, briny, tender.

They're harvested very separately.

They take a lot of care in how they maintain that.

And they want you to stay there and have this experience as if you were in a Michelin star restaurant, where it stays.

We're going to tell you a story with our fish and where we got it from and how it's sourced and how important that is to us.

Sbrocco: Now, what did you like about this restaurant?

Curry: Well, considering I don't like fish... [ Laughter ] I don't like fish.

Edelberg: I'm so sorry.

Curry: I don't like fish, and I'm like, "You're kidding, right?"

I love shellfish, but fish is like, "Oh, wow."

Believe it or not, I found plenty to eat.

Edelberg: Good.

Sbrocco: Okay.

Because you get raw, but there's also a cooked side.

Curry: Absolutely.

The seafood chowder, can we talk about that?

Sbrocco: Mm-hmm.

Curry: I wanted to pour that on the back of my head and let it dribble down and just... Sbrocco: That's an image I just cannot get out of my head now.

Curry: It was -- It was so good.

I mean, savory, a little sweet, corn, potatoes.

It was everything you'd want in a chowder, It would have been perfect if it was a cold, chilly night to snuggle up with my bowl of chowder.

Oh, it was so good.

Loved it.

Sbrocco: And what about you, David?

Tow: So I loved it.

I have passed by Campbell many times.

Haven't really stopped in there.

And the town itself is beautiful.

And this little gem of a restaurant, also unassuming.

But once you go in and you you sit down, you're greeted by -- the waitstaff is so friendly and kind and generous with their time with a pretty awesome playlist, mind you.

Edelberg: Boy, you better believe it.

Sbrocco: Now, now, come on.

Tow: No, no, this -- We had, like, reggae deep cuts, and it was lovely.

I went there, left joyful, and will return again.

It was great.

Sbrocco: And what did you start with?

Tow: So we started with the bluefin tuna.

Religious experience.

It is -- It's got a gochujang sauce and a ponzu, and it's just beautifully plated, and it's so tender.

Edelberg: Did it have the pineapple?

Oh!

Tow: The pickled pineapple.

Edelberg: The pickled pineapple!

Tow: The pickled pineapple.

Edelberg: It's about the pickled pineapple.

Tow: Really, the bluefin tuna is the vehicle for the pickled pineapple.

Edelberg: It is.

Tow: So we considered doubling down on it and being like, "Well, let's just have this."

But I decided, well, there are other things on the menu.

Edelberg: Yeah, the hamachi.

Ugh.

Sbrocco: Is that what you get?

Edelberg: Yes.

Sbrocco: Every time?

Edelberg: Oh, God, it's so umami.

I mean, it's just tender, juicy.

It melts.

It melts.

That's the best way I can describe it.

Curry: I went with my partner and her sister.

They did the fish part for me.

Because -- Edelberg: Okay, okay.

Curry: Because I brought -- Edelberg: Right.

Sbrocco: Of course.

Curry: With the lemon and the herbs -- like, they were loving it.

Sbrocco: Loving it.

Curry: They were not talking much, but they were -- because they were -- Edelberg: Well, I mean, it's so artfully prepared.

There's a lot of care.

Tow: But I think the same is true for -- we had the salmon rillettes, which is basically like a deconstructed everything bagel.

It had these, like, flatbread crackers with bagel seasoning on it.

Edelberg: Homemade.

Homemade.

Tow: Yeah.

And then we had the trout and cream cheese in a mix, and they kind of plated it in a beautiful little low wood bowl.

And it was, again, so simple, right?

Lox, cream cheese, bagel, but presented in a way that was so novel and unique and really a pleasure to eat.

Edelberg: Pleasure.

Yeah.

Sbrocco: You're eating with your eyes.

Tow: Absolutely.

Curry: Now, did you guys try the cornbread?

Edelberg: I did not.

Curry: You guys are kidding me.

Edelberg: Oh, gosh.

Tow: Should we go right now?

Edelberg: Yeah.

I have to go back.

Curry: Really?

Sbrocco: See, you found all these hidden treasures.

Curry: Uh, yeah.

Just this perfect little -- your own little serving.

I mean, we cut it three different ways, but the warm cornbread with the dill and salmon roe.

Oh, it was a religious experience.

It was so -- almost like cake, but not quite.

It was -- Tow: Cake with salmon roe.

Curry: Yeah.

Yeah.

I mean -- Sbrocco: What's wrong with that?

Tow: I'm on board.

Curry: I mean, it was -- oh, man.

Sbrocco: We got a lot of church going on here.

Tow: Absolutely.

Curry: Hallelujah.

Edelberg: Hallelujah.

Curry: It was really good.

I wasn't expecting it either.

I was -- you know, like I said, I was getting it because I can't get a lot of the things.

So I said, "Cornbread?

Can't go wrong there."

Wow.

Tow: We had a similar experience with the gnocchi.

Did anybody -- Edelberg: I had the gnocchi with the truffles.

Tow: Yeah, and the shishito peppers and sweet corn and... Edelberg: Oh, and it's so velvety.

Tow: And on a hot day, I was like, "Oh, this is going to be a chore to eat."

But no, it was -- Curry: It was very light.

Sbrocco: Like pillows of love.

Tow: Little pillows of love.

Edelberg: And they give you just enough to share.

So you're not feeling like you were deprived of a taste.

Tow: I was definitely not deprived.

Edelberg: No.

Curry: No.

I got the short rib.

Edelberg: You did?

Curry: Of course.

Of course I did.

Tow: There you go.

Curry: You know, I did get the eyebrow raise from my partner.

The "Really?"

I'm like, I believe.

[ Laughter ] And it was delicious.

The potatoes, little round -- Oh, my goodness.

They were delicious.

Edelberg: Melt in your mouth.

Curry: Melt in your mouth.

Sbrocco: So you can get pasta.

You can get -- Curry: Yeah, yeah, yeah, yeah.

Don't let the name fool you.

Edelberg: Right.

Tow: We had the Chinese fried rice with the -- Curry: The summer fried rice.

Tow: Yeah, summer fried rice.

Curry: Sesame seeds.

Tow: With the sausages, as well.

Curry: Oh, you got sausage?

Tow: Yeah, it was broken apart, so it was almost like a ground beef or a ground pork texture.

It was lovely.

Edelberg: Wow, that sounds amazing.

Tow: One Fish -- One Fish and short rib and summer fried rice.

Curry: And cornbread.

Tow: And cornbread.

Edelberg: There's something for everybody, right?

In this quaint little area that you wouldn't even -- Sbrocco: And you can sit at the bar.

You can sit outside.

Curry: We sat outside, yeah.

Sbrocco: It's quite an extensive wine list, too.

Edelberg: Quite.

It's beautiful.

The sparkling sake was a hit.

I've never had sparkling sake, and it's women-brewed, and it's not CO2-injected.

It's naturally fermented.

So it cuts through some of the richness.

It was delightful.

Awesome.

Sbrocco: And this is not an inexpensive spot, right?

Tow: No.

Sbrocco: So do you feel like it was worth it?

Tow: So I thought so.

It really was an experience, right?

You go, you sit down.

You're intentional about the things you're selecting.

Absolutely worth it.

Expensive, but worth it.

Sbrocco: But worth it.

Yeah.

And you'd go down just for the cornbread.

Curry: I probably would.

[ Laughter ] Now that you mention it.

It is a trek from San Francisco.

Would I go down just for that?

Probably not.

But if I found myself in that area, 100%.

Sbrocco: If you would like to try One Fish Raw Bar, it's located on Campbell Avenue in downtown Campbell, and the average tab per person is around $100.

Woman: Beautiful.

Lidgey: Thank you.

Sbrocco: And now, reporter Cecilia Phillips with a fresh fish find.

She's off to Half Moon Bay to discover the best place for Dungeness crab right off the boat.

♪♪ Man: Got live crab, guys!

Seller: Thank you, sir.

Customer: Have a good one.

Phillips: What makes this place so special?

Madrigal: What makes it special is we were one of the first harbors on the West Coast to allow the public to pretty much go down on the docks, go straight up to the boat, and buy fresh seafood straight from the fishermen and fisherwomen.

Phillips: Whoo-hoo.

Woman: Thank you so much.

Man: Take care.

Madrigal: So right here we have John Burris, our local uni diver.

Phillips: Is he one of the only people who's selling this type of...?

Madrigal: He's one of the only people crazy enough to do it.

It's shark-infested waters, and most of the time -- we call it braille diving, where he cannot see probably a foot in front of his face, and he gets buzzed all the time by sharks.

Woman: Thank you so much.

Burris: You're welcome.

Phillips: Did you guys come to Pillar Point just to get uni today?

Woman: Yes.

Phillips: It's almost my turn.

Burris: It's really its own thing.

A lot of people say it tastes like the essence of the ocean.

Because this is an urchin-opening tool.

So you just go like this... Phillips: Right in the center.

Crack.

Pop and open up.

Burris: And then, inside is the roe.

That's, like, super grade-A roe right there.

When it's fresh, it's completely different than when it's in a sushi bar.

If you want to hold out your hand, I'll rinse it off for you.

Yeah.

Phillips: Try it right now?

Burris: Yeah.

Phillips: Here we go.

♪♪ Wow.

Burris: That's how it's supposed to taste when it's fresh.

Phillips: That was amazing.

Burris: Right?

Lee: And then what did you say, Ma'am?

We have Rockfish today, They're caught about 26 miles offshore at the Farallon Islands.

We have variety of species.

Some of these are, like, green spots, vermillions, as well as some live fish, which are typically the yellowtail rockfish.

Phillips: So what would you do to prepare some of these fish items?

Lee: A lot of people like to steam them, and they actually take the whole fish.

They cut slits in the side, they steam the fish, stuff aromatics on the inside, and then pour oil on top and crisp everything up after it's finished.

Phillips: That sounds delicious.

Men: Fresh crab!

♪♪ Man: That shows your freshness, when all the bags are moving.

Man #2 And we have crabs, crabs, crabs.

Phillips: Crabbing season -- we're in the midst of it right now.

Tibbe: We're at the height of it, yep.

Phillips: But why is crab so special in the Bay Area?

>> You know, that -- It's -- Dungeness crab is a life of its own.

There's a lot of history here.

It's a rare species.

It's not everywhere.

Man: There you go.

This is how it's done.

Man #2: We're cool.

Day: This is crab hugging.

Because it's all settled.

I'm just -- Phillips: Are you serious?

Day: I'm hugging the crab.

Phillips: So this calms them down?

Day: I've hugged your crab for you, dear lady.

Phillips: Alright.

So I would love to know what a person should look for when they're about to buy some crab.

Day: Yeah.

See the purple here?

Phillips: Okay?

Day: That's the soft part of him, and that's flesh.

Phillips: Okay.

Day: So if you don't see purple in there, that means there isn't much.

Phillips: So you're going to show me how to put a crab to sleep?

Pedersen: Nice and easy.

See, there he goes.

See his legs are going in?

Phillips: So this one's a male?

Pedersen: Yeah, these are males, like this, and females have a fuller.

Phillips: [ Squeals ] Can you do it again?

Pedersen: Yeah, watch.

Hold on, he'll slow down.

We'll slow him down.

Phillips: Wow.

Pedersen: See, there he goes.

He's done now.

Now you can put him in your pot of water and he won't scream.

He's sound asleep.

He never knew what happened.

Phillips: Do you eat crab?

Pedersen: Oh, I eat crab omelettes, crab pizza, crab fettuccine.

I have crab every way you could imagine.

Man: Either stir fried with onions and ginger.

Man #2: You know, we boil it and then we just eat it.

We don't put any butter or anything.

These crabs, if they're fresh, are really sweet and delicious.

Phillips: Okay, so you're purist, just the natural flavor.

Man #2: Well, we have some wine.

♪♪ Phillips: So if people want to take it home and prepare it themselves, they can do that, but there's other options as well, right?

Lopez: So right here, we're in front of the Princeton Seafood fish market.

We're right here, located at the harbor, so you can bring your crab.

We'll cook it up for you and clean it as well.

It takes maybe 15-20 minutes.

Man: Then we open the bag.

Phillips: You still have to clean it, right?

Man: Yeah.

Phillips: Okay.

♪♪ Man #2: Wow!

Man: A little hammer so we can just put it like this.

Phillips: Whoo!

Man: And that's it.

Phillips: Yes.

Oh!

After all of that, we finally have fresh cracked crab from the boat right on the harbor.

Does not get any fresher.

Ooh.

Oh, yeah.

♪♪ Mmm!

[ Laughs ] Chang Kiraly: This was established in 1933.

All of the restaurants here are really great, and they do try to have the local catch available.

I love Princeton Seafood.

I love Old Princeton Landing.

Phillips: What do you eat when you go to eat at Old Princeton Landing?

Chang Kiraly: Oh, everything.

I love their fish curry.

I love their fish tacos.

I mean, even their banh mi, which is not seafood, it's really good, right?

[ Laughs ] ♪♪ Sbrocco: I have to thank my fantastic guests on this week's show, Dani Edelberg, who dreams of the heavenly hamachi at One Fish Raw Bar in Campbell, Ryan Curry, who raves about the ribs at Butcher Crown Roadhouse in Petaluma, and David Tow, who shared his thoughts on the restaurants featured today.

Join us next time when three more guests will recommend their favorite restaurants right here on "Check, Please!

Bay Area."

I'm Leslie Sbrocco, and I'll see you then.

Cheers.

Edelberg: Cheers.

Sbrocco: Cheers, you guys.

You were fantastic!

No lie there.

Fantastic.

You make my job easy.

Pedersen: Barnacle crab.

Phillips: Oh!

Pedersen: That means it came out of the deep.

For a barnacle to grow on a crab, it means he had to be hunkered down for a while.

This is some of the best crab I've ever seen in California.

Woman: You're good.

Phillips: Let go.

Woman: [ Laughs ] Phillips: Catch and release is what I like to call that one.

Day: Are you going to share it with the cameraman?

Phillips: No sharing today.

This is all for me.

Day: I see him nodding there.

Phillips: [ Laughs ] What do you have to say about that, huh?

Okay, wow.

Pedersen: And that's today's crab story.

Perfect.

Phillips: Unreal.