Sbrocco: From old-school Italian... Jackson-Davis: Sounds kind of weird, but it was really, really good.

Sbrocco: ...to classic Chinese comforts... Foyle: You kind of discover the mystery inside.

...and bistro bites by the Bay.

Ezeli: I was like, I need that.

I need all of that.

Sbrocco: The Golden State Warriors give us their favorite San Francisco hangouts just ahead on a special "Check, Please!

Bay Area."

Phillips: I feel like this is going to guarantee some swishes tonight.

[ Indistinct conversations ] Sbrocco: Do you find that the energy is different at the end?

Hi, I'm Leslie Sbrocco.

Welcome to "Check, Please!

Bay Area," the show where Bay Area residents review and talk about their favorite restaurants.

♪♪ This time we're "banging the boards" with members of the Golden State Warriors organization, the Bay Area's beloved NBA team.

Former center Adonal Foyle played ten seasons with the Warriors from 1997 to 2007, and is the team's all-time leader in blocked shots.

Whoo!

[ Clapping ] Ezeli: Whoo!

Sbrocco: In the years since his retirement, he's become a political activist, philanthropist, and sports analyst, and commentator.

Announcer: Jarrett Jack -- the lob!

And Ezeli!

Sbrocco: And former center Festus Ezeli played four seasons with the Warriors and helped the team win the 2015 NBA Championship.

Sbrocco: A-ha!

[ Clapping ] Foyle: Yes!

Sbrocco: Like Adonal, he's now a seasoned sports commentator and also a big time foodie who's gaining a following with his "Festus Feasts," social media channel.

Announcer: The feed and the finish!

Sbrocco: And center Trayce Jackson-Davis, whose father also played in the NBA, is a rising young star for the Warriors.

He made his debut during the 2023-24 season, when he became the first Warrior rookie to lead the team in blocked shots since... Festus in 2013.

[ Laughter and applause ] A lot of blocking going on right here.

Foyle: Yes, it is.

Sbrocco: Alright, welcome y'all.

Thank you for having us.

Ezeli: We're excited.

Let's talk food.

Sbrocco: Let's talk food!

Jackson-Davis: Let's do it.

Sbrocco: For nearly half a century, Adonal's spot has been a cornerstone of San Francisco's rich Italian dining tradition, offering classic Tuscan cucina and house-made vino.

It's his go-to for great meals and even better memories with friends.

Nestled in the heart of San Francisco's North Beach neighborhood, it's the iconic North Beach Restaurant.

♪♪ Covucci: North Beach Restaurant is the classic Italian restaurant.

Una Tagliatelle Bolognese.

You come here and from the minute that you walk in, you want to be part of the family.

Covucci: How are we doing?

Man: Good thank, you.

Covucci: Hi, there.

Mwah!

Woman: It's so good to see you.

Covucci: North Beach Restaurant opened in 1970 by Lorenzo Petroni.

And Bruno Orsi, he was the chef.

Zucchini flower.

North Beach Restaurant has been around for over 54 years.

And now we're here to keep the legacy and tradition going.

♪♪ The menu is an Tuscan with an influence of Emilia-Romagna.

We do the Bolognese with a recipe 100 years old, the tortellini, one by one, tortelloni, the lasagna, which are seven layers of lasagna.

We have an amazing Mediterranean branzino we butterfly.

Very simple, but very nice.

Very healthy.

♪♪ The old school dish like the pasta della casa when we took over the restaurant.

I've been having people send me e-mails.

Do whatever you want, but do not change the pasta della casa recipe.

Ah, Mayor Brown.

Welcome back.

North Beach Restaurant has been such a tradition.

We have in a lot of celebrities, a lot of artists, a lot of politicians.

Right now, we see a lot of restaurants that they're doing the fast casual.

At North Beach Restaurant, the guests, what they enjoy the most is a laid back experience.

They like to stay a long time.

You hear the people say, "Oh, we stayed for an hour at the dinner table.

We finish at midnight.

Man: Salute!

Covucci: [ Speaking indistinctly ] We love to make you feel like to be in Italy without taking overseas flights.

♪♪ Sbrocco: Now, Adonal, this is really a mainstay of classic San Francisco restaurants.

I've been going there for almost 20-something years, right?

Sbrocco: Really?

Foyle: I mean, the atmosphere in that place is incredible.

There is incredible wine.

Sbrocco: Right.

Foyle: You know, my favorite is the chicken mattone.

[ Chicken sizzling ] It's just perfect when it comes to the table.

Sbrocco: Juicy, yeah.

Foyle: Juicy.

And, you know, with a nice glass of wine.

I mean, how could you go wrong?

Sbrocco: And their wine list is great.

Foyle: And their wine list is amazing.

[ Laughs ] Sbrocco: Their wine list is Italian, Italian, Italian.

All right, Trayce, what did you have?

Did you start with something like an appetizer or a salad?

Jackson-Davis: I started with just the potato soup.

Sbrocco: Okay.

Jackson-Davis: And, um... The way that the dish came out, I mean, I've never had -- There was like a pomegranate puree in the soup.

Sbrocco: Nice.

Jackson-Davis: Which sounds kind of weird, but it was really, really good.

But I think my favorite dish was the lasagna just because it's classic.

The way that they had the parmesan on top, it was almost crusted over.

It was delicious.

Sbrocco: Yeah.

Ezeli: And lasagna is one of those things that's a staple.

It's like red sauce on pasta.

Sbrocco: Yeah.

Ezeli: Like, if you make it well there, then you know that the food there is really good.

Sbrocco: Yeah.

Foyle: The amazing thing about this place, because it's been around for so long, almost anything that you try is going to be good because the chef's been doing it for a very long time.

So the veal, absolutely exquisite.

I mean, it's tasty, but I think, you know -- Sbrocco: Veal is tricky.

Foyle: It's very tricky.

Sbrocco: It's very tricky to get it right.

Foyle: And it's not everybody could do it.

But I mean, they make it so perfectly.

I mean, so you go there and you just look at the waiter and you say, "Just bring me something amazing."

That's what I say.

Sbrocco: I'm in your hands.

Foyle: Just bring me something amazing.

I'm in your care.

[ Laughs ] Sbrocco: I'm in your hands.

That's right, that's right.

That's all you have to do.

Jackson-Davis: When I go, I just say, "Do what you do for Adonal."

Foyle: There you go.

Ezeli: Whatever you make him smile like that.

Foyle: Not the bill, though!

[ All laugh ] Sbrocco: You throw Adonal's name in and you're going to get places.

And did you have anything else, Trayce?

Jackson-Davis: I had a Bolognese, which was really good.

It's another classic.

Sbrocco: Yeah.

Jackson-Davis: I was with one of my buddies, and he thought it was his favorite dish, but just the meat sauce and how it was the noodles.

You can tell that they were freshly made and I'm kind of a foodie myself.

And so I know that when you make pasta fresh, you only boil it for about 2 to 3 minutes.

Sbrocco: Oh, yeah.

Jackson-Davis: And so... It changes everything.

[ All cheering ] [ Indistinct ] I love it!

Ezeli: I learned something new.

Sbrocco: It's true.

I make my own.

Listen, at the holiday time I'm known for homemade raviolis.

Jackson-Davis: Really?

Ezeli: What?

Sbrocco: So we do the whole thing, you know, make the dough and cut them by hand.

Jackson-Davis: Which holiday is this?

Foyle: We're coming over.

Sbrocco: Come to my house.

I'll put you to work.

Jackson-Davis: Okay.

Ezeli: You don't want me your kitchen.

You don't want me anywhere near it.

Foyle: He's gonna eat everything.

Ezeli: Well, or burn everything down.

Sbrocco: What did you get for dessert?

Jackson-Davis: Uh, we got a tiramisu.

Sbrocco: Okay.

Right.

Foyle: Ooh!

Jackson-Davis: Yes, it was perfect.

Just layered with alcohol the way we like it, but it was delicious.

Melted in your mouth, and I would definitely go back for that.

Sbrocco: Alright, well, I'm going to go with you three.

We're going to all go together.

Okay?

If you would like to try North Beach Restaurant, it's located on Stockton Street in San Francisco, and the average multi-course tab per person without drinks is around $75.

Festus's restaurant is another classic in the San Francisco culinary scene, with dishes like their famed sesame chicken and crispy potstickers, the Fang family has created a beacon for Chinese comfort food ever since they opened in 1988.

Located in San Francisco's Chinatown.

It's House of Nanking.

♪♪ Kathy: House of Nanking, when you walk in is loud, it's boisterous.

Patrons: Whoa!

We're all yelling at each other.

The service is very curt and quick, and you come in and you're like, "Okay, hm.

Interesting."

Woman: Mmm!

Kathy: But then once you taste our food, I think everything settles in and you realize, "Wow, this is a special place."

My parents, Peter and Lily, opened this restaurant back in 1988.

I was 7 years old and I was always tasting my dad's food first because I'm right there and I'll give it to you blunt, because I'm a child.

I don't know how to lie.

And it was just like the best culinary work experience ever.

♪♪ Cuisine here we like to say it's Chinese food, but with a twist.

We make all of our sauces in-house.

When people think of House of Nanking, I would say 95% always think about the sesame chicken, because it's the one dish that put my dad on the map.

He decided that he wanted to make his own version of an orange chicken, but my dad didn't like how it was heavily battered.

So he changed it, made it so that it was very lightly battered, and he made it a little less sweet.

And then he paired it with sweet potato.

Chinese people don't really cook with sweet potato, but he said, "Americans love sweet potato with turkey."

And he's like, "Why not do chicken and sweet potato?"

Our sizzling fried rice is one of our most iconic dishes.

It's super aromatic.

It's smoky.

You've got deliciousness.

You've got a show.

I mean, what's not to love about it?

♪♪ Peter: Don't tell me what you're thinking.

[ Laughs ] Kathy: When people think House of Nanking, they think of the older gentleman who likes to tell you what to eat or won't let you order off the menu.

Peter: If you trust me, I'll bring you a couple of things to share.

Kathy: My dad's so -- it's, like, ingrained in him that he's like, that's what I want to do.

I want to take care of the people who come in.

Let me decide.

Let me take care of you.

That's the way to do it here at the restaurant.

I think the longevity of all of this is because of my parents.

I don't know if they could do anything else besides this.

Now, for me, I want to continue their legacy.

And I also love it.

Like, this is my whole world.

I meet all kinds of people.

And people love our restaurant so it's a happy place.

♪♪ Sbrocco: Okay.

Festus, "Festus Feasts."

Ezeli: "Festus Feasts," Yes.

Yes.

Sbrocco: Right?

How did you become such a lover of food?

Ezeli: Uh, it's really the Bay area.

There's so much great food here.

So I really wanted to bring a lot of love with the platform that we have as basketball players.

We have fans that follow us.

So I wanted to bring those people to the local restaurants to support.

Sbrocco: And you chose House of Nanking.

Why is that?

Ezeli: Yes.

Oh my gosh.

First off, I love the story.

Immigrant family comes here and makes a name for themselves, and they build this staple in the community that really feeds everybody.

But the food there is incredible, that's why.

Sbrocco: And there's a lot of food.

It's a big menu, isn't it?

Ezeli: Oh man, I go there specifically -- Just trust me.

The fish soup.

Sbrocco: Okay.

Ezeli: First time I heard it, it sounded weird.

I was like, I don't know if this is what I can do, but I asked them and they said, "You have to get this."

And when I got it, it was -- It comes in this big container.

It's still on the fire.

They keep it going the whole time.

It has everything in there.

It has, obviously it's fish in there, but the broth, it is so good.

[ Sbrocco laughs ] Ezeli: It's so good.

Sbrocco: It has you dreaming about it.

Ezeli: Oh, I still think -- I'm thinking about it now.

Sbrocco: Oh, did you have any fish soup, Adonal?

I didn't -- I didn't dare try the fish soup.

[ Laughter ] Like, I wanted to kind of get a sense of it.

And so I told the chef I was like, "You know, treat me like, you know, I'm new here and I don't know what's happening and just surprise me with your greatness."

And, you know, five meals later, it was absolutely incredible.

Sbrocco: Oh, I have to do that, sort of chef's special.

Ezeli: The chef's special is amazing.

[ Laughs ] Sbrocco: And tell me one of the favorite things that you had, Adonal.

Foyle: They had a short ribs and it was tender, a little fried and hard on the outside.

It was so exquisite.

And you're eating it and you just feel like, "You know what?

"My mama could make this."

And it's like the atmosphere in that place is almost like that nonchalant.

It's like, "Our food is good.

We don't have to have a pretty building, just eat!"

Ezeli: Yes!

Yes!

Foyle: [ Laughing ] I love it!

Ezeli: That's why I liked it.

They're like, "Yo.

Our food is good.

Hey, sit down over there.

We'll just figure it out."

Sbrocco: There's a long line out the door.

We've gotta check them out.

Foyle: [ Laughing ] Exactly!

Sbrocco: What about your experience?

Jackson-Davis: My experience was great.

I mean, when I went, it was probably like, 6:30-7, but it was packed.

I mean, people literally waiting outside in lines.

And so I think that just tells you about the culture that they have and about their food.

[ Pan sizzling ] My favorite dish was probably the fried rice.

And it's just because he was cooking in front of us, and it's like a huge tower.

And then they pour the egg around it and they start sauteing it, almost like you're at a hibachi restaurant.

Ezeli: That's true.

That's amazing.

Jackson-Davis: We had the pork dumplings as well.

Foyle: Ooh, yeah.

The pork dumplings.

Ezeli: They're good!

You know the sauce in the pork dumplings?

I would take the sauce and I'd put it on the fried rice.

Ezeli: Yo, you did it right!

Jackson-Davis: Come on now.

Ezeli: You did it right.

That's a pro.

That's a pro.

Sbrocco: That's a tip.

That's a pro tip.

An insider tip you will only get on "Check, Please!

Bay Area."

Jackson-Davis: Absolutely.

Ezeli: That's a pro right there.

I didn't even have to say nothing.

Sbrocco: You nailed that.

Okay, talk a little bit about the dumplings.

Are you a dumpling fan too?

Ezeli: I love dumplings.

Anything where meat is wrapped in dough.

[ Laughter ] Meat pies, dumplings.

Anything like that, for me, is great.

Sbrocco: Every culture has a type of dumplings.

Yeah, absolutely.

Foyle: And it's so amazing, right?

Because it's moist and it's like you kind of discover the mystery inside.

I mean, I think that what makes the food so unique is that you can tell the care that it's taken to prepare.

And each of them is so amazing in its own way, you know?

Ezeli: Any y'all do the sesame chicken?

Jackson-Davis: I should've.

I should've.

Foyle: You really is thinking about the sesame chicken.

Ezeli: Yo, I need, like, the sweet and savory together in one dish.

The sesame chicken is -- I -- that was one of my favorites as well, because that's what I also eat with the rice if I want to.

If I'm feeling a little freaky, I want to mix the sesame chicken with the fried rice.

Foyle: [ Laughing ] Sbrocco: "Festus Feasts Freaky."

Foyle: [ Laughing ] Freaky.

Ezeli: I don't know.

It's like "Festus Feasts After Dark."

I don't know if we're ready for that.

Jackson-Davis: That's his freaky place.

[ Laughter ] Sbrocco: I love that.

So what about service?

Foyle: I was there at like 12:00, in the 12:00 session.

I think what was interesting, there wasn't a lot of people there, but the service is almost -- I call it like laissez-faire.

But it was, like, so awesome because they do pay attention, just not hover.

So I was like, okay, I like that.

Sbrocco: Yeah.

Absolutely.

Foyle: They're there.

But they just -- they want you to enjoy the food.

-Sbrocco: Yeah.

-Jackson-Davis: I agree 100%.

Another thing, just shout-out to -- we call her Mama.

So she was there and she's just kind of going around.

It's like you're in her home and she's just serving everyone if you need something.

And then -- it was perfect.

Ezeli: They're definitely a staple in the community.

I love them.

Sbrocco: Absolutely.

Absolutely.

Alright, if you would like to try House of Nanking, it's located on Kearny Street in San Francisco, and the average multi-course tab per person without drinks is around $40.

Trayce is a relative newcomer to the city, so it's pretty fitting he chose a hip new bistro as his local escape.

Boasting both bay and bridge views, it's the perfect place to indulge in Parisian classics.

Located in Pier 3 along San Francisco's Embarcadero, it's Bon Délire.

♪♪ Thillard: "Bon délire" means a lot of things.

You know, in France, when you go to restaurants, the vibe, the music, the smell.

If the place is good, It's called "bon délire."

♪♪ Morales: As far as technique, we stick to the classics, but we try to just do it a little better than the normal.

We have the farmers market a stone's throw away.

I go there every Saturday, every Tuesday, and we get fresh product.

We have a special board, a chalkboard that is constantly changing, and we have some fun with that.

The steak frites that we have at Bon Délire, we use two cuts.

One is prime New York, and the other one is onglet, which is the hanger steak.

We finish it with a little butter, thyme, and garlic.

This actually helps us infuse the flavor of the thyme a little bit into the meat.

It's rich.

It's got a beautiful texture.

The sauce is a classic French sauce -- au poivre.

We use three kinds of peppercorns and a little bit of brandy, a little cream, a lot of love.

Thillard: The sauce au poivre -- the chef make it.

It's fabulous.

Morales: I'm sorry, what did you say again?

Thillard: It's fabulous.

Honestly, it's fabulous.

♪♪ It's a brasserie.

This was the most important for us to have the bar, central bar.

The top of the bar, it's zinc from France.

When you sit at the bar, you can see everything.

When you go to the good restaurant and you have a good night.

It's not just about the food experience.

It's everything.

Morales: The staff will get caught up in the energy.

We'll have a little bit of fun with the guests.

Thillard: When the customer leave, automatically they remember the place.

All the time they think about, "Oh, this restaurant was bon délire."

Morales: [ Chuckles ] Sbrocco: Alright, Trayce, how did you find this place?

Jackson-Davis: I'm a newcomer, and I'm kind of in that Gen Z, like, media.

So I actually found it on TikTok.

Ezeli: There you go.

Jackson-Davis: So... Sbrocco: You actually found it on "Festus Feasts."

[ Laughter ] Jackson-Davis: Exactly.

But when I walked into the place and you see the circle bar, and they're playing movies on the wall, and the deejay and the vinyls that they have, it was amazing to see, like, a modern twist on French cuisine.

And, obviously, when you go French, you got to get the frites.

Sbrocco: Steak frites.

That's kind of a benchmark dish.

Like a lasagna in an Italian restaurant.

Jackson-Davis: Absolutely.

Sbrocco: How are the steak frites?

And how did you get yours prepared?

Jackson-Davis: Medium rare.

I'm good like that.

I need a little chewy.

Sbrocco: I need a little blood.

Jackson-Davis: A little blood.

Just a little.

Sbrocco: I like that.

Jackson-Davis: With the sauce that they put on it.

But I also subbed the fries for the truffle fries.

Sbrocco: Okay!

Ezeli: Mmm!

Sbrocco: Now, with champagne... Ezeli: Now we're eating.

I like it.

Sbrocco: Champagne.

I'll tell you, truffle fries and champagne.

It's about the best thing you can -- Ezeli: Yeah?

Sbrocco: Oh, yeah.

Ezeli: Put us onto something.

Sbrocco: Salt and sparkly.

Yeah.

Ezeli: Wow.

Sbrocco: Tell me about your experience and what you had there.

Ezeli: Well, the movies on the wall was a huge plus.

Walk in, it's a kind of cool vibe.

I also thought, "This is a really fancy restaurant.

I wonder which of y'all picked this fancy restaurant.

Is the food any good?"

Sbrocco: Of course the young buck.

Ezeli: Listen, I was blown away.

The first thing I had was the anchovies.

I don't know much about anchovies, but they recommended this.

And the anchovy comes on this brioche, so it's like this sweet and salty.

Sbrocco: Love it.

Ezeli: Yo, it started like that and I was like, yo, it's about to be a roller-coaster ride now 'cause this is a great start.

Sbrocco: What about you, Adonal?

What did you have?

Foyle: So I had the house salad, which was amazing.

And I had a burger.

But I was like, "Really?"

You know, as a big man, the table, like, was, like, this size of just this.

Sbrocco: [ Laughs ] Foyle: So I find myself, like, you know... With my burger, like, trying to figure out.

Ezeli: Boxing out at the table?

You know, like, how to do it, right, you know?

So I finally went, like, in a corner seat, and I'm like, "You know what?

I'm just gonna go in."

So I just grab it and, you know, went in and get it.

No, it was amazing.

Sbrocco: And how was the burger?

Foyle: The burger was so good.

Juicy.

The sauce they used.

But I think, for me the bun was like really, really, really amazing.

Just like perfectly -- not too hard, but just hard enough.

Sbrocco: It's all about the bun.

Foyle: Soft on the outside.

I mean, it was really, really incredible.

Ezeli: I don't know if you guys are like this, but I always watch -- look at other people's plates when I walk in.

So I peeped the duck confit.

Ooh.

I was like, "I need that.

I need all of that."

So the duck confit came, and it was incredible.

Incredible.

Crispy.

But on the outside, so the skin is crispy.

I love when the skin is crispy.

On everything.

Even on fish.

Any kind of poultry.

It's great.

Crispy on the outside.

Lot of flavor.

Juicy on the inside.

And, wow, yeah, I was really happy.

Sbrocco: Any dessert?

Or drinks?

Jackson-Davis: I didn't do dessert or drinks, but I do want to say something.

I want to go back there just so I can try -- and I'm trying to bring myself to it, but the escargot.

Sbrocco: Oh!

Escargot.

It's delicious.

It's just a little snail.

Jackson-Davis: Yeah, I've never -- I know it's just a little snail, but it's just... Sbrocco: You know, when you add garlic and butter to anything -- a piece of cardboard, a shoe leather -- it tastes good.

Jackson-Davis: That is true.

Sbrocco: So, escargot.

Don't be afraid of those little snails.

Jackson-Davis: Okay.

Sbrocco: You're gonna love it.

Ezeli: I am a little afraid.

I am a little afraid.

Sbrocco: So you liked the spot?

Ezeli: But I like that you will try things.

Jackson-Davis: I will.

Ezeli: That, for me, is, I will always try anything once.

Sbrocco: Yeah.

Ezeli: Dessert.

I had the chocolate mousse.

Sbrocco: Mmm.

Ezeli: I don't know if it comes like this, but they did it special, I think.

They had the madeleines that came out with the chocolate syrup and the vanilla -- whatever it was.

I was dipping it in every which sauce.

Had the chocolate mousse in one hand, the madeleine in the other hand.

They must have thought, "Man, where did this guy come from?"

[ Laughter ] Sbrocco: His hands were full!

Absolutely.

Ezeli: It was very, very good.

I was very happy.

Sbrocco: So a new discovery for everyone.

Ezeli: Yes.

Sbrocco: Alright, If you would like to try Bon Délire, it's located on Pier 3 in San Francisco's Embarcadero.

And the average multi-course tab per person without drinks is around $75.

Well, now that we've got the scoop on the players' favorite eats, it's time to find out what the rest of the Dub Nation are snacking on.

♪♪ Reporter Cecilia Phillips heads to Chase Center for more Bay Area bites you've just got to try.

PhilIips: I am so excited to be here today at Chase Center.

This is one of my favorite sporting events -- a Warriors game.

But before I even go there, there's so much to do outside.

Daniels: So right now we're standing in Thrive City.

It is a community gathering space, 365, morning, noon, and night.

And anything you want to eat, we've got it.

♪♪ Splash is our 30,000-square foot sports bar.

There's literally nothing like Splash in San Francisco.

Phillips: Ugh!

Aah!

No!

Mario, I'm so excited.

These cocktails look amazing!

Gutierrez: Yeah, yeah, for sure.

They're all tasty.

We have a little bit of everything for everybody here.

If you want something spirit forward, that would be this guy right here -- the Night, Night.

It's named Night, Night because, you know... Phillips: Night, night.

Gutierrez: Steph Curry, all day.

Yeah, yeah.

Phillips: [ Laughs ] [ People cheering ] Gutierrez: And then over here we have the Splash cocktail, a vodka base with some vanilla, passionfruit, some citrus, and then the cantaloupe with some chia seeds on top.

Phillips: Looks like basketballs, I feel like.

Gutierrez: Correct.

Phillips: Mmm!

Gets you in the mood to splash.

Gutierrez: Yeah, yeah.

Pop-A-Shot's right over there.

Phillips: Now?

Oh, my gosh.

Gutierrez: It's on.

Yeah, yeah.

Phillips: Buzzer beater!

Oh!

Whoa!

[ Laughs ] ♪♪ Alright, Chef T. We're at Swish & Sugar at Chase Center.

Club level.

Chef T: Yes.

Phillips: And I cannot tell you how excited I am to start with dessert.

♪♪ So what is this concept?

Chef T: The concept is, we realized that there weren't a lot of desert offerings, so we said let's have some fun here.

And this is our creations.

♪♪ Phillips: That brownie is really gooey.

Chef T: Mm-hmm.

Phillips: [ Laughs ] Let me just wash it down with this root beer float really quickly.

♪♪ All right.

Have to get into the savory now.

You like to have different vendors come in from the community, and Hot Dog Bills is an example of that with a big history.

Chef T: Correct.

Phillips: The shape is super unique, and that's kind of why they created it.

So what is it?

It's a hot dog?

It's a hamburger?

It's a dog burger?

Chef T: It's a Burgerdog.

Get it on the grill, be able to cook it quick and keep all that flavor and juice right there.

Phillips: Alright, here we go.

Chef T: You got a burger there.

Phillips: But it feels like I'm gonna be able to enjoy this for a much longer period of time.

Chef T: Yeah.

Phillips: [ Laughs ] That's great.

Woman: Here we go.

Phillips: It would not be a Bay Area food experience unless there was some sort of healthy new options out there, right?

Chef T: Of course.

We have a vegan nacho.

Phillips: Mmm!

It's gonna give you energy for the game, right?

Chef T: Oh, I think it's gonna make you kind of sit back and say, "Mmm!"

Phillips: [ Laughs ] Chef T: There we go.

Phillips: Mmm!

There's so much flavor here, I don't miss the meat at all.

Greenhouse at the house of the Warriors.

I think it's game time.

Chef T: Yeah, I'm ready.

You ready?

Phillips: Let's watch.

Let's do it.

Chef T: Let's go.

Announcer: Oh, the lob to Trayce Jackson-Davis!

What a sequence!

Phillips: It's all mine.

[ Laughs ] Sbrocco: I have to thank my fun and fabulous guests on this week's show who all chose restaurants in San Francisco.

Festus Ezeli, who savors the sesame chicken at House of Nanking.

Adonal Foyle, lover of the veal alla Bologna at North Beach Restaurant.

And Trayce Jackson-Davis, who basks in the bay views at Bon Délire.

Join us next time when three more 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 all.

You were fabulous.

Foyle: Salute.

Sbrocco: Fabulous, fabulous, fabulous.

Phillips: Should I try it?

Gutierrez: You should definitely try Pop-A-Shot.

Phillips: Are you any good?

Gutierrez: I mean, once the Night, Night's flowing.

Phillips: [ Laughs ] Gutierrez: How to use the backboard.

Phillips: If I don't beat you, I will be so mad.

I'm not even joking.

I love this game.

Looks like you're normally, uh, playing bartender and not playing this game, huh?

'Cause I'm crushing you.

Gutierrez: Oh, yeah, totally.

Phillips: Oh!

Oh, wait.

What's the score?

Gutierrez: I don't know.

Phillips: You crushed me!

No!

Gutierrez: [ Laughs ] Phillips: Great job.

[ Hands slap ]