a chill place for wood-fired pies in San Francisco, and savory spit-roasted meats in Alameda.

Phillips: You don't even need a fork.

Erik: No.

Sbrocco: Just ahead on "Check, Please!

Bay Area."

Goldberg: You have to try the secret menu.

Kung: What?!

A secret menu?

Sbrocco: This is why you watch "Check, Please!"

♪♪ Sbrocco: Right?

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 program manager Keanna Harrison, software quality engineer Rocky Kung, and communications consultant Deborah Goldberg.

Welcome, everyone.

Goldberg: Hi!

Sbrocco: We kick things off with Keanna.

Her favorite date night spot features Afro-Latino cuisine dreamed up by a former "Top Chef" contestant.

In downtown Oakland, it's Sobre Mesa.

♪♪ [ Group cheering ] German: The name of this beautiful, sexy place is Sobre Mesa Cocktail Lounge.

It's fun.

It's sexy, but it's also a place of relaxation and feeling like you're away from all the craziness.

You're on vacation, basically.

I've been in the business 23 years, so I've been grinding for a long time.

Traveled the world, was in "Top Chef" Season 18.

But for me, when I built this concept, I really want to represent my roots.

I want to represent the African side of my Hispanic heritage.

Sobre Mesa in our culture is that time where your bellies are full, you're happy, you're on a different kind of level, and you really connect more with people.

Woman: So awesome!

German: This is our gambas al ajillo.

And it's our original sauce.

A lot of the dishes really represents my childhood and also my travels, but also things I want to learn from my culture.

Some sexy cheese.

My ancestry comes from Cameroon.

So it's showcasing a lot of West African spices, West African ingredients.

Also, of course, Dominican Republic, Cuba, Puerto Rico, and also the rest of the Caribbean islands.

We're all so intertwined.

We're all the same people, just different islands.

Plantains really represents me being Dominican, but also that ingredient that came from the motherland.

Bean and cheese empanada.

The empanadas is something I used to have as a kid all the time.

Sobre Mesa, other than the food, the cocktails are the star of the show.

Susan Eggett and Alex Maynard, really legends out here in Oakland, helped me create this bar program here.

When people think about tropical cocktails, they think Tiki.

This is not Tiki.

So it's like, wood bark, cinnamon, a lot of Caribbean spices.

Using like soursop, cassava, banana, mango.

This is coming from actual stories, coming from my roots.

It's really special.

♪♪ This is definitely a late-night spot.

21 and over only.

So it's not for kids.

It's a grown and sexy place.

If you have kids, you can keep them at home and get away.

As you see in our slogan, it says, "Came sober, left Sobre."

So the idea of being happy when you leave or a little tipsy, which could make you happy, too.

It's beautiful to watch.

Woman: Happy birthday!

[ Group cheering ] Sbrocco: Okay.

Date night spot.

Really?

Is that where you go?

This is where you go for a date night?

Harrison: Absolutely.

And I will say, it's not just date night.

I think the place is so welcoming.

Reservations are recommended, but it's good for girls' nights.

We've brought family and friends there.

We keep telling people about it.

And so it's welcoming for everyone.

And I think that's what makes this place so special.

Sbrocco: Would you agree, Rocky?

Kung: Absolutely.

The vibe was -- It was poppin' in there.

We went on a Thursday.

The decor was great.

Like you said, there were people on date nights, there were girls' night.

There was a celebration going on.

We started with the tostones, which was, like, a plantain chip with some 'nduja -- I think that's how it's pronounced -- and a little bit of anchovy on top.

And I loved how crispy it was and how -- You know, it stuck together after, like, one bite.

'Cause sometimes you take a bite of something and it just disintegrates.

But not this time.

It stayed on.

The 'nduja was nice and savory.

And the anchovy on top gave it this nice oily richness to it.

So we started with that, and it was divine.

Harrison: We do the tostones, but we don't do the additions on top.

We do simple.

It comes in a nice little cup.

And I think there's maybe four or five.

And we're just popping them in our mouths.

But the picadillo empanadas... Kung: Yes!

Harrison: ...are fantastic.

You get a flaky, crispy empanada crust.

The meat and the cheese -- I'm actually -- I don't like when empanadas are super-cheesy.

It's -- It's a good amount of meat and cheese.

And because it's tapas, we get the -- My new favorite is the ribs, the pork ribs.

Kung: Oh!

Harrison: And it comes in a bowl, and it's loaded with sweet rum glaze sauce, and it is chargrilled.

It's smoky, it's falling off the bone.

And then, of course, my all-time favorite.

The roasted bone marrow is my favorite.

I'm getting it every time.

And I actually am lucky that my fiancé doesn't like it.

It's all to myself.

And so it's three stacked pieces of the bone marrow on a bed of arugula, and it comes with jerk chimichurri, and it has pickled cassava.

And the best part is, it has toasted sourdough bread.

And so you can get a little bit of scoop of the -- the bone marrow and the sides, and then you spread it on your bread.

It's amazing.

It's flavorful.

And I eat it all.

Goldberg: The way they present it, it's almost, like, ceremonial.

Yeah.

And I saw also on the menu that after you're done with it, you could get a shot of rum and turn the bone into a luge.

[ Kung gasps ] Sbrocco: That is hilarious.

Kung: I loved it.

We got to the point where we ate at all, we were fighting for the last piece of bread, and then we were shaking off the bone towards the end to get the juices in the arugula.

Sbrocco: You just need to pour the rum through.

Kung: Oh, yes.

Goldberg: There you go.

Yeah.

Sbrocco: What did you have?

Goldberg: I had their signature Sobre Mesa cocktail.

You could get it by the glass.

You could also get a pitcher.

I had a few glasses of that.

I thought it was excellent.

It wasn't too sweet.

It was just really well-made.

They're really, like, craft connoisseurs.

Like, they know what they're doing.

Kung: I looked at the cocktail menu and immediately was drawn to a cocktail called the Blanche Devereaux, who I identify with and love dearly.

It came served in a pineapple glass, and it was a rum-based cocktail with pineapple juice and some other kind of magic ingredient they put in there, and it was delicious.

And I may have ordered one or two or a few more than that.

Sbrocco: Very Blanche.

Kung: [As Blanche] Delicious.

[ Laughter ] Sbrocco: But is there any other dishes that you started with?

Kung: We had the meatball starter, and it was this perfectly meaty meatball on some, I think, pineapple slaw.

And they had this mole-esque sauce to it that made this perfect balance of a little tartness from the slaw and the creaminess and the mole and that meaty, meaty goodness that I think my partner and I ended up fighting for the last meatball 'cause it was so delicious Sbrocco: Meaty, meaty goodness.

What about you, Deborah?

Goldberg: I also had the gambas al ajillo.

The waiter recommended it.

It was delicious.

There was a bunch of fresh shrimp in this really rich sauce.

And it had a garlic confit.

And then you had these little sourdough slices, too, to kind of dip in.

It was really rich.

Yeah.

Sbrocco: Would you go back to this spot?

Goldberg: I totally would.

Yeah.

I would go back on a date night or with girlfriends.

Yeah, I would go back.

Sbrocco: And, Rocky?

Kung: I might go back tonight.

[ Laughter ] Harrison: That's a no-brainer.

[ Laughter ] Sbrocco: You're gonna see Keanna there.

Kung: Yeah.

Table for two.

Sbrocco: I'm just telling you.

All right.

If you would like to try Sobre Mesa, it's located on Franklin Street in downtown Oakland.

And the average tab per person without drinks is around $50.

[ Woman speaks indistinctly ] Woman: That is good.

Woman #2: It's really good.

Sbrocco: When he was a kid, Rocky says he was so grossed out by greasy school lunch pizzas that he swore off all pizza for long into his adult life.

But now he's finally found a place that's turned his whole outlook around on pizza.

Nestled in San Francisco's Outer Sunset, it's a casual spot, Rocky says completely lives up to its name -- DAMNFiNE pizza.

♪♪ ♪♪ Seymour: The name DAMNFiNE is a fun way to approach a combination of all of our favorite things.

We wanted to have cocktails and amazing food that could be elevated, but also fun and playful at the same time.

O'Malley: Now we had to be really good.

That was the real thing.

It had to be damn fine.

Seymour: Set the stakes high for ourselves.

O'Malley: Yes.

Seymour: Yes.

[ Both laugh ] We are super-passionate with this restaurant about doing the kind of pizza that we like.

O'Malley: That we like.

Yeah.

Seymour: So we spent a really long time developing the dough.

I knew it was gonna be a sourdough crust, which immediately makes it, like, nontraditional.

We do a two-day cold rise.

It's not gonna be that cotton- candy, melt-in-your-mouth, 90-second fire type of crust.

O'Malley: Not Neapolitan.

Yeah.

Seymour: It's gonna be something that you chew on.

You have to work for it a little bit, you know?

But we think that's an enjoyable experience.

O'Malley: Although it's good.

Seymour: Obviously the star is a pizza, but we have a lot of supporting actors there.

We've got an excellent starters menu with olives and a seasonal grilled vegetable side.

We also offer handmade pastas that are delicious.

O'Malley: I can see in someone's face when they take a bite, and I'm, like -- I'll watch.

I'll hide and see if they like it.

You know what I mean?

And, like, when I see that smile, I just get all warm inside.

Seymour: Friday nights, when you're done with work, that's, like, everyone's ritual.

They want to have their Pizza Fridays.

It's a thing.

People want that joy, so... O'Malley: Let loose.

Seymour: ...being able to be a part of that ritual for people, too, is tremendously gratifying.

O'Malley: It's funny.

There's people that come in, and they say, they're all, "DAMNFiN-e. Is this Italian?"

And I'll say, "DAMNFiN-e. All right.

Okay.

I'll take it."

Seymour: No, but it's like, "You're in the Sunset."

O'Malley: "It's DAMNFiNE."

Seymour: "It's DAMNFiNE."

O'Malley: [ Laughs ] Seymour: [ Laughs ] Sbrocco: Okay, Rocky, let me get this straight.

So you didn't eat pizza as a kid?

Kung: No.

I was that weird kid in school where -- I mean, I think I was a little traumatized.

You know that rectangle pizza that you get?

Sbrocco: With the kind of waxy cheese on it.

Kung: Got a little waxy cheese on it.

Some kids loved it.

I was not the biggest fan of it.

So I grew up not really liking pizza until we came across DAMNFiNE.

We were walking to the beach one day, 'cause it's in the Outer Sunset.

And, oh, my God, my life has changed on this pizza.

And now I enjoy pizza.

I was gonna say -- I don't love it yet, but this place, I love.

Sbrocco: So what is the pizza that has changed your life?

Kung: It's called the Alotta Burrata.

It is so delicious because... Sbrocco: I'm gonna totally steal that.

Kung: Go ahead.

I'll take 10% if you need to.

[ Laughter ] It's great, because it's the wood-fired oven pizza, and the dough, it's this good medium ground between thin crust and thick crust, and the chewy naan-bread consistency, like, gives you a little bounce in your mouth.

And it comes out piping hot with a great juxtaposition of cold, luxurious burrata and arugula.

And there's the garlic base on top of it.

And I scarf that thing down.

Sbrocco: All right, Deborah, was this damn fine?

Goldberg: It was damn fine.

And I eat a lot of pizza.

I lived in New York for 10 years.

I'm one of those people who are like, "I lived in New York.

I know pizza."

But, you know, I know -- I've been to a lot of pizza places in San Francisco, and I think this is, like, my favorite pizza place now.

Yeah.

Yeah.

Harrison: I agree.

Goldberg: I was so impressed.

Like, the crust, it just has this, like, perfect chew.

And the char was perfect.

You know, and the Alotta Burrata, it didn't have traditional tomato sauce, but I didn't miss it.

Like, there was enough going on.

The burrata wasn't too wet or sloppy.

Just, like, perfect little dollops.

It was a beautiful pie.

Kung: Oh.

Harrison: I agree.

I didn't know if I would like the pizza because it wasn't, like, the typical melted cheese on top.

But you get the creaminess in the burrata with every bite.

I loved that the prosciutto on top gave it the saltiness.

And, again, it didn't have you missing what a traditional pizza tastes like.

Sbrocco: Yeah.

Harrison: And I will go back.

I was already plotting on getting some of the other pizzas.

Sbrocco: Well, because they have other pizzas and they have other dishes, don't they?

Kung: They do.

I focus on the pizza because they always have two seasonal ones, but, like, they're always a fun play on words.

There was a seasonal corn pizza called Dad Jokes.

In quotes, "Corny."

And how do you not get that?

And they also have a great pasta selection that was also really good.

We had the orecchiette one night.

We also went with my friend who have two kids that were a little picky on their pizzas, and they were happy to make a more traditional pasta-sauce base.

And they wanted cheese.

The kids wanted cheese, and they made it.

And those kids also gobbled it up.

Sbrocco: And the kids said, "DAMNFiNE pizza, Mom."

Kung: "That was DAMNFiNE."

Well, I don't know if they want to say "damn fine," but, like... [ Laughter ] Goldberg: "Don't read that part."

Harrison: We had the bucatini marinara, which was surprisingly good.

I loved it.

It came out in a plate, and it was nice.

And the color of the pasta sauce turned me off at first.

It's not your typical zesty tomato sauce.

It was savory.

And my only wish was that there was more Parmesan cheese on it.

And then we also got the shishito peppers.

And I feel like you can't really go wrong with shishito peppers.

What was unique about this is, there was crushed black olives, and then salt, and I don't like spice, but you had a little bit of heat to it, but it wasn't spicy.

It was nice.

We finished everything we got that day.

Sbrocco: Did you wash it down with anything?

Harrison: Oh, yeah.

We got the DAMNFiNE Spritz.

Kung: Mm!

Preach.

[ Laughter ] Harrison: The Spritz was refreshing, and it had the prosecco.

It was bubbly.

It was airy.

And it was just a beautiful drink, as well.

Sbrocco: And small little list of wines, but very well-chosen.

And beers.

What about you, Deborah?

Wash it down?

Goldberg: I did.

I had the Shady Day, which, you know, Outset Sunset.

It's... Kung: Perfect.

I love a Shady Day.

Goldberg: It had mezcal, amaro, lime.

It was just a really smooth cocktail.

Their cocktail program is really solid there, I thought.

Sbrocco: Any other recommendations?

Kung: Yes.

They have a pizza called the Mushroom Dream, which is just full of mushrooms.

And I know mushroom is a divisive subject on pizza, but I love it.

I think there's some enoki in there, and there's some, I think, chanterelles.

I don't know what it is, but it's delicious.

Harrison: It sounds great.

Kung: It's great.

And another one that they have is called the Sausage & Sage, which is more of a traditional pizza.

It's tomato sauce base, a lot of fresh sausage.

Goldberg: I had that one, too.

Kung: Perfect.

Goldberg: Oh, my God.

So good.

Very fennel-forward.

I also loved how you can get sides to go with the pizza, like dipping sauces.

They have your traditional ranch, Calabrian chilies in oil if you want it a little spicier, and then a hot honey.

You can just drizzle it on there, add such a nice little, like, sweetness, but also a little bit of heat.

I mean, it's my new favorite combo.

Kung: My kind of hot honey.

Goldberg: Yeah.

Kung: Mm-mmm!

Sbrocco: Did you have anything else, Deborah?

Goldberg: We had some sides -- some seasonal vegetables they had on the menu.

I wasn't, like, overly impressed, but I was like, "A pizza restaurant doesn't need to do everything great.

Like, their pizza is amazing."

So I'd definitely go back for that.

Sbrocco: So don't worry about the sides.

Forget about it.

Fuhgeddaboudit.

Goldberg: Just focus on the pizza.

Sbrocco: Mm-hmm, mm-hmm.

And what about affordability?

Goldberg: I thought it was a good value.

I mean, this isn't, like, the cheapest pizza place ever, but, yeah, I would pay more for this kind of pizza.

Kung: Wow.

Don't tell them that.

[ Laughter ] Sbrocco: Yeah.

Shh.

Kung: Really.

Sbrocco: If you would like to try DAMNFiNE pizza, it's located on Judah Street in San Francisco's Sunset neighborhood.

The average tab per person without drinks is around $45.

Man: [ Speaks Italian ] Sbrocco: Many of us tend to pass over roast chicken on the menu when dining out, opting for flashier entrées.

Well, Deborah says that would be a big mistake when it comes to the rotisserie chicken at her favorite restaurant.

Soaked in a Japanese koji marinade, then lovingly slow-roasted on a spit, this juicy bird has become her go-to dish at Alameda's Spinning Bones.

♪♪ Yakura: The name of the restaurant's Spinning Bones.

It's a rotisserie restaurant, so it is kind of tongue in cheek as far as bones spinning.

Literally, that's what it is.

And I had a little rhyme at the beginning, and I said, "Sticks and stones and spinning bones."

And that was kind of gonna be the fun tag line that we never used.

Lambert: Brussels and prime rib.

Mike and I have been cooking for a long time together.

Yakura: Yeah.

This is our fourth restaurant together over the last 15 years or so.

Our backgrounds -- Our parents are Japanese and also Hawaiian.

Kind of just a happy coincidence.

And so you see a lot of that food on there.

But, you know, we've both lived in California most of our lives, so it's California cuisine to us.

Lambert: I think the most unique thing about our food is, we marinate all of our meats in shio koji.

Yakura: We take the shio koji.

Shio koji is fermented rice that we inoculate here.

And then we add that to the pork shoulder or the underbelly of the chicken.

And we spatchcock the chicken to let it dry out.

Spatchcocking butterflies it, so it gives the chicken two sides so we can put it on the rotisserie, flatten it out, and it keeps the skin nice and golden and crisp.

You let the meat baste in its own juice.

It'll baste itself as it spins.

It's a gas rotisserie, so it's a very clean flavor.

It lets the flavors of the meat kind of shine.

Lambert: All right, Ron, here's a Cucumber Cooler.

Yakura: Alameda in general, since it's an island, it's a fiercely loyal community that we have on here, which I like.

And the reason why we built with an open kitchen design is so we can see everybody -- our neighbors, you know, our people, and literally feed the community.

And so that's really the most rewarding part about building a restaurant.

Sbrocco: So Alameda is becoming quite the spot for restaurants.

Goldberg: It is.

Totally.

We moved during the pandemic, you know, when things were still shut down, but we were always on the hunt for, like, good new restaurants.

We found so many in Alameda.

But the one that stands out and is still my favorite is Spinning Bones.

Yeah, my go-to, the koji chicken, is just so succulent, and you get pretty much half a bird on the plate.

The skin is just perfectly crispy, it's super-juicy.

And I often get the chicken with ribs, too.

It's called the Double Dutch, which is just, like... Kung: Fun!

Goldberg: Yeah, you get kind of two for one there.

It comes with the roti, the flatbread that is just so good.

Chimichurri.

They make all their sauces in-house.

Chimichurri, and then they also do a garlic jalapeño sauce.

I love that.

So, yeah, I love to kind of assemble it in, like, a little taco, but it's definitely enough to share.

So we always get other stuff on the side, too.

Sbrocco: And what did you have, Rocky?

Kung: Well, we started with the corn fritters.

Goldberg: Oh, yeah.

Kung: Whoa.

Yes.

Goldberg: Yes.

Yeah.

Kung: Loved them.

Mmm!

It was this wonderful, savory combo 'cause it comes with a strawberry dipping sauce.

You're like -- You don't think these two things would go together.

Sbrocco: Is this dessert?

Harrison: Game changer.

Goldberg: Yes, we always get those.

Kung: Oh, it was so good.

Harrison: The corn fritters!

Oh, my gosh.

I think I've...

I've been thinking about them since we left.

They were bite-size.

And I'm generally not a corn person.

And so I was surprised by myself.

I took a small bite, and it reminded me of a corn soufflé.

There was a sweetness, there was the corn kernels.

And as soon as I took that first bite, "Hi.

Can we get another one, please?"

But, again, like you said, Rocky, the strawberry jam -- It's an unsuspecting side.

Again, I want more.

I will go back just for those.

Goldberg: Yeah.

Sbrocco: The corn fritters.

I love it.

So after the corn fritters?

Kung: We had the chicken fat rice, which was luxuriously fatty, but not greasy.

I could have had a whole bowl of that.

But I would also go back for the corn fritters and the chicken fat rice alone.

Sbrocco: Did you have any meat?

Kung: Of course.

[ Laughter ] Spinning Bones.

I have to have some kind of meat.

Like Deborah said, it's very meat-centered.

So we did have the koji chicken, also, and I'm a dark meat fan.

The skin on the chicken was impossibly crisp.

I don't know how they got it that crispy.

And then the dark meat was super-juicy.

It was great.

I did find the white meat just a tad dry, but I did order that chimichurri, and it just -- We gobbled it up.

Harrison: We had the -- I think it was the smashed potatoes, and that was a nice dish.

There was a romesco sauce and a sour cream, I believe, and there's a creaminess.

The potatoes were super-crispy, and it was soft on the inside.

I just wish it had a little bit more salt, but it was pretty good.

And I actually gave up chicken, and so I opted for the St. Louis pork ribs.

I generally like my ribs to be chargrilled.

I like them falling off the bones.

These weren't that.

And so I did enjoy the sweet and tangy barbecue sauce that I was dipping in.

And I did find myself going for the pickled slaw on the side.

It was light, refreshing, and a little bit sweet.

Goldberg: Well, next time you guys go, you have to try something off the secret menu.

Kung: What?!

A secret menu?

Sbrocco: This is why you watch "Check, Please!"

To find out about the secret menu, which will no longer be secret now.

But... Goldberg: The secret is out, but every day on social media, they post a secret menu.

They come up with, like, the wackiest kind of tongue-in-cheek-named items on the menu.

You're not gonna find this anywhere else.

They're just having fun in the kitchen and experimenting.

And everything I've had has been super-delicious and just like nothing I would ever think of or make at home.

So, yeah, definitely check that out before you go next time.

Harrison: Will do.

Sbrocco: Secret menu.

You got it.

If you would like to try Spinning Bones, it's located on Park Street in Alameda, and the average tab per person is around $30.

And now reporter Cecilia Phillips brings us more Bay Area bites you've just got to try.

[ Bell clanging ] ♪♪ [ Woman laughs ] Phillips: What is this place all about?

Castro: The Tasty Mob Market is exactly that -- We're tasty, we're a mob which is mobile and people, and we're a market.

We're a marketplace for trucks to operate, a good spot for people to hang out, and enjoy the food.

Man: There you go.

Woman: Yay!

Man: Oh, score.

Castro: We have different events.

Tonight we got the paint party.

Phillips: Picasso over here.

Castro: As well as comedy.

Woman: Meet my second ex-husband.

[ Laughter ] Castro: So we really just want to make it a cozy spot.

Phillips: So what is the name of the truck?

Erik: The name of the truck is El Bombero 408.

But these are really amazing.

All the people that I see -- "Oh, it's a fire truck."

"No, it's a food truck."

Phillips: So what did you make today?

Erik: Alambre.

Phillips: Okay.

So what is alambre?

Erik: It's a Mexican traditional plate in all of the taquerias in Mexico.

And this time, it's with al pastor meat.

It's mainly pork and steak, carne asada, and Mexican sausage -- chorizo.

Phillips: So show me how to do it.

Erik: Like this.

You take the tortilla like this.

Phillips: [ Laughing ] Oh, my gosh.

That's amazing.

Oh, wow.

So this is very messy.

Erik: Cheers.

Phillips: Salud.

Mmm.

This is so good.

You don't even need a fork.

Erik: No.

[ Both laugh ] Phillips: So it's salchipulpo.

What does that mean?

Salchi means salchichas?

Sí?

Cardenas: Yeah.

Salchichas and papas.

Phillips: Yeah.

Papas.

So potatoes and sausage.

And why do you call it pulpo?

Cardenas: Because we cut the many parts, when it's frying, very similar to octopus.

Phillips: Yes.

Cardenas: Many little fingers.

Phillips: The little fingers for the octopus.

Yeah.

So salchipulpo.

Oh, my little [Laughs] Little octopus.

Pulpo.

And it is steaming.

Cheers.

[ Laughs ] That's a tasty salchicha.

It was good.

[ Both laugh ] [ Man speaks indistinctly ] Woman: Have a good one.

David: So De La Tierra means "from the earth."

So we're 100% vegan food, specializing in Mexican food.

So this is jackfruit.

Jackfruit is cut young, so it's not sweet.

And we use it in place of either chicken or pork.

And this right here, this is the jackfruit asada fries.

So it's like nachos, but fries and cashew crema.

Phillips: Ooh, cashew crema.

All right.

I'm coming in for a bite.

David: Me too.

Phillips: It's delicious.

"Don't eat the homies."

David: "Don't eat the homies."

Castro: Everything taste okay?

Phillips: So what did you make here for me?

This looks delicious.

Castro: It's a Pineapple Express burger.

I got two 3-ounce patties smashed with some seasoning, teriyaki sauce, a little pineapple and bacon.

And a little sriracha for a kick.

Phillips: So do people ever tell you pineapple, you know, doesn't belong on a pizza?

Does it belong on a burger?

Castro: I think it does on a burger.

I'm not sure about pizza myself.

Phillips: Okay, here we go.

Castro: All right, cheers.

Phillips: Mmm.

Pineapple definitely belongs on a burger.

Castro: I think so.

Woman: See you guys next time.

[ Applause ] Sbrocco: I have to thank my fantastic guests on this week's show -- Keanna Harrison, who raves about the roasted bone marrow at Sobre Mesa in Oakland; Rocky Kung, who eats Alotta Burrata pizza at DAMNFiNE in San Francisco; And Deborah Goldberg, who's crazy for the koji chicken at Spinning Bones in Alameda.

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, everyone.

Goldberg: Cheers.

Sbrocco: Whoo-hoo!

Yay!

Yay!

You were great, you guys.

You were fabulous.

♪♪ Sbrocco: Magic word.

Everybody say it loud.

Bone marrow.

Kung: Bone marrow!

Goldberg: You can get this hot honey, which is like... love a hot honey.

Kung: Mmm.

Don't we all?

[ Laughter ] I always go for the chicken fried steak.

Sbrocco: Is it a chicken or a steak?

Come on.

Kung: A little bit from column A, a little from column B.

[ Laughter ] Together: Alotta Burrata.

Alotta Burrata.

[ Laughter ]