Sbrocco: Swedish pancakes hot off the griddle in Millbrae.
Monaghan: That lingonberry butter starts oozing and dripping all over.
Sbrocco: Korean short ribs with a showstopper of a topping in San Francisco.
Kirk: That's dinner and a show.
Sbrocco: And a savory, slow-cooked shawarma with all the fixings in Oakland.
Tai: You get this explosion of flavor.
Sbrocco: You've got to try this.
Sbrocco: Hi, I'm Leslie Sbrocco.
Welcome to "Check, Please!
Bay Area's" new spin-off, "You Gotta Try This!"
We have three guests.
Each one recommends one dish that they can't get enough of and the other two go check them out to see what they think.
Along the way, we take a deep dive into the stories behind those dishes, learning the special ingredients and techniques that make them so delicious.
Joining me virtually at the "Check, Please!"
table are SFO private terminal worker Janet Monaghan, nonprofit executive director Shaun Tai, and marketing consultant Jenny Kirk.
Let's get things started with the most important meal of the day -- breakfast.
Janet's go-to spot has been serving up her childhood favorite -- Swedish pancakes -- for more than 60 years.
Located on the peninsula on El Camino Real, it's the historic Millbrae Pancake House.
♪♪ Man: How are you?
Burke: The Millbrae Pancake House has always been a part of our family.
In 1959, my uncle and my two aunts bought into the world-famous Uncle John's Pancake House, and it was a franchise that was mostly on the West Coast, and we have an old Uncle John's Pancake House menu.
We've got Swedish pancakes for 90 cents, cup of coffee for 10 cents.
They renamed the restaurant Millbrae Pancake House in 1962.
I learned how to do the cash register, and I have three sisters and all of us have experienced that, you know, "You're working this weekend, you know, somebody called in sick."
So we've all kind of been involved in various ways.
Gavidia: My father was the kitchen manager here.
He started in 1968, and I came to work here in 1987.
♪♪ I'm not really much of a breakfast eater because I don't like eggs.
Maybe it's because I crack so many.
I don't know.
Man #2: Swedish pancakes is the reason to come here.
Gavidia: The Swedish pancakes are a specialty here.
They're very popular.
People come from all over just to try them.
It's a very simple recipe.
Basically, you're taking powdered sugar and eggs, and you're whipping it up into a froth.
And then you add your liquids and then you add your flour and the final ingredient, which I can't give up the secret.
Burke: There's only a few people that know this recipe.
We hide it in a vault, and only two people make this batter here, and it's made daily, so it's all I can say.
Gavidia: Well, some people like to just let their butter melt on them, other people roll them.
They just chow them down.
We go through so many.
Every once in a while, I'll stop and I'll watch people eating, and it's incredible how you see their face light up.
"Mmm."
You know, "What's this?
Mmm."
Burke: My sisters and I, you know, we talked after work.
"Who did you see today?"
"Oh, I saw, you know, this customer and this customer, and this is what's going on" and you are a part of their lives, they're a part of your life and they become family over the years.
There's not much we've changed, and my Aunt Marie would come in, sit in a booth, and she'd look around and she'd say, "Don't change anything.
People don't like change."
And I understand what she means.
We got to tread lightly.
People want what they want, and we're here to keep it that way.
You know?
All: Hip hip hooray!
Sbrocco: So, Janet, this place has been in business for 60 years.
How did you discover it and why is your dish so special?
Monaghan: Oh, Leslie, I've been going there since I was a little girl.
It's actually older than I am, which I can't say that about many restaurants.
It's just fantastic.
Sbrocco: And you have memories of going with your father, don't you?
Monaghan: Always.
Dad went almost every day to Millbrae Pancake House.
Sbrocco: No!
Monaghan: When he retired -- My dad lived till 98.
So do the math.
Every single day till he was 98 years old.
You know, one of his 9 children or his 18 grandchildren or his great grandchildren could always find him there every morning.
So it was really a family affair to go hang out with grandpa at Millbrae Pancake House.
Sbrocco: And did he always order the Swedish pancakes Because that is your must-try dish?
Monaghan: Yes, they were his favorite thing.
I used to have the buttermilk pancakes when I was a child.
And then when I started going almost every day with my dad, I said, "You know, what is it about the Swedish pancakes, Dad?
Come on, I got to try them."
So then I started to order them religiously.
Sbrocco: Yeah.
Monaghan: So usually when the steaming pancakes come to the table, I put the lingonberry butter on.
And when it starts oozing and dripping all over, I roll it up and eat it like a little sausage.
And then I cut the other one with my knife and fork and show my manners.
Sbrocco: [ Laughs ] Well, Shaun, when you went, did you eat it with a knife and fork or did you roll it up?
Tai: Well, when I could finally get entry because it was packed the first time I went and the second time I went, it was only a 10-minute wait.
I get in.
I've never had these pancakes before.
They're very thin.
And I just went right at it.
I threw that spread on top.
Put it all over, put some syrup on top, and I ate it with a fork and knife.
Kirk: I also used a fork and knife.
I agree it was incredibly delicious.
The texture and the consistency of the thin crepes, I think, was really well done.
It can be very difficult to master.
And then when you added that sweet and tart butter on top and it just melted in, it really was like a really lovely, warm, comforting breakfast.
And I could definitely understand why it's so popular and been such a staple in the area and a place for families and generations would go over and over and over again.
Sbrocco: But, Janet, is there a favorite in addition to the Swedish pancakes?
Monaghan: I love everything.
There are so many different pancakes.
There's the Hawaiian pancake with the coconut and the pineapple, there's the chocolate pancakes, there's apple pancakes.
There's every kind of pancake under the sun, but I do love the omelets.
The California omelet is my favorite.
It has a giant half of avocado on top and crispy bacon chunks and tomato, and it's just lovely.
Sbrocco: And you can also get the hot chocolate.
I know that's a favorite.
Monaghan: Yes, the hot chocolate is every kid's favorite because it comes with this much whipped cream on top.
Sbrocco: Well, we know Janet would go back for this dish and has over many years.
Shaun, what about you?
Tai: Yeah, absolutely.
I'm always a sucker for experience, and this was a great experience.
On top of all that, they have on-the-house soda water.
Throw a little lemon in that and it was perfect so I loved it.
I'm definitely going back.
Sbrocco: Now, Jenny, would you go back for this dish?
Kirk: You know, I live in the city.
I think if I lived on the peninsula, it would definitely be my go-to place for brunch on the weekends.
Absolutely.
I would highly recommend.
Sbrocco: Alright.
Well, if you would like to try the Swedish pancakes at Millbrae Pancake House, it's located on El Camino Real in Millbrae.
and Janet's pro tip -- If you're extra hungry, get a California omelet with the Swedish pancakes on the side.
If you haven't tried Korean kalbijjim yet, there's a good chance you've seen someone else eating it on Instagram.
The slow-cooked beef short ribs topped with melted cheese have become a social-media sensation in the Bay Area and beyond.
In San Francisco's Japantown, it's Daeho.
♪♪ ♪♪ Chong: When people try our food for the first time, the expression or the face they make, whenever I see it, I am so happy.
The name of the dish is kalbijjim.
Kalbi means short rib And then jim means being braised.
We use only high-quality meats.
We have staff that comes early in the morning to get it prepared.
Our special sauce is very traditional.
The basic ingredients -- soy sauce, garlic and sugar, minced onions in there.
And then I can't really tell you what kind of fruit that we use to sweeten the dish.
Yes, because we can't give all the secrets away.
When I was growing up, I only got to have it when it's, like, my birthday or special occasion only.
My mom would take hours -- hours -- to prepare this dish.
So in order for us to serve the customer faster, we braise it first.
And then when we get an order, we started cooking it in a pot.
And then before we serve it to the customer, we'll put it on a preheated stone pot.
That way, when we serve it to the customer, it be still sizzling and keep the food warm.
One of the reason why we attract a lot of customer is because of the way we present the dish.
Because when you order cheese on top, we'll bring it to your table and we will blowtorch it right at the table for you.
Now, a lot of people obviously start filming on their phones and then thankfully they will put it on their Instagram.
And then, yes, it was like, boom, you know, I mean, it took off.
I love presenting Korean cuisine to other people.
There was a big booming going on right now with the Korean K-pop and then, like, BTS.
I mean, it's not just having a moment in America only.
It's throughout the world.
I mean, just talking about it is giving me goose bumps because the size of South Korea is a fraction of California.
People are hyped about our culture, like, music, food.
It brings a joy to us whenever we see people enjoying our food.
Sbrocco: So, Jenny, this dish is so spectacular, isn't it, to look at and to eat?
Why do you like it so much?
Kirk: Because it's dinner and a show.
The kalbijjim is a sweet and savory -- or, as I call it, "sweevory" dish.
They bring it out tableside piping hot, and then they sprinkle a mound of shredded mozzarella cheese on top and then melt it in front of you before you're about to dive in.
So the anticipation just builds and the excitement, and your mouth waters.
And then you just know in a few seconds, it's going to be an amazing experience.
Monaghan: And they bring a blowtorch and just -- whoo -- right there in front of you.
And I was not expecting that.
It was like, "What?"
I couldn't believe it.
It was so great.
I absolutely loved it and it was so delicious.
Just the whole presentation.
We just couldn't get over it.
We were all just, like, our eyeballs were so big.
And those short ribs fall off the bone.
And the purple rice.
I put the sauce all over my purple rice and just went to town.
Sbrocco: And it's really a meal to eat with others.
This is not something that you'd order for yourself, right?
Kirk: Absolutely.
I think this dish is really great to come with friends and family.
Share a really big bowl of this really delicious kalbijjim.
It's extra perfect on cold nights when Karl the fog rolls in.
Sbrocco: Alright, Shaun.
Shaun's been waiting to talk about this dish, right?
Tai: Well, Leslie -- Leslie, you know what?
There's a few things I love.
I love Korean food.
I love pizza.
I love Japantown.
I have to tell you, I was not a fan of the dish.
Sbrocco: Oh, no.
Why is that?
Tai: It's super sweet... to the point where I don't think I could get through a quarter of it.
And I was with my partner and, you know, I wanted to love it.
I looked around, and I saw people enjoying it.
I don't think it was for me.
And I think the biggest thing that I enjoyed was the banchan -- the three dishes they bring out in the front, the beginning.
Sbrocco: Okay.
Tai: One's a kimchi, one's a radish, and the other one is, like, a green onion that is very fresh.
And also the assortment of rice.
They were fantastic.
Kirk: I recommend ordering it with a side of white rice.
That certainly helps cut down that sweevory, like, adding those delicious carbs will help cut down with that, like, overwhelming flavor.
And then I also really love rice cakes as well.
So you can customize this dish and add a couple of different add-ons.
But my favorite is the rice cakes.
Sbrocco: Alright.
Now, beverages.
Who had some good beverages to go with the dishes?
Kirk: I did.
I like to enjoy Makgeolli with my kalbijjim.
It's a traditional Korean rice wine.
I actually have a little right here next to me.
It's very delicious.
It's effervescent.
It's a little milky and yogurty.
It does come in a variety of flavors, but this is the original flavor.
It also will help cut that sweetness with the dish as well to give you an overall really well-rounded meal experience.
Sbrocco: Now, what about wait time?
Because this is a very popular place, particularly for this dish.
Did you have to wait, Janet?
Monaghan: Well, we did, but we put our name in on the Yelp app.
You can do that from your home.
And it said we were 3 of 23, so we knew to head back and get in there for our time.
But there is an iPad right when you walk in.
You put yourself on a list and it's a pretty long list, so you want to pack your patience.
Sbrocco: Alright, well, if you would like to try the kalbijjim at Daeho, the original location is on Post Street in San Francisco and you can check their Instagram page for additional locations.
Now, Jenny's pro tip is to add the rice cakes and to get there early to avoid the wait.
♪♪ Our guests' meaty love affair continues with Shaun's favorite takeout staple -- a savory lamb and beef shawarma bowl that he says got him through the pandemic.
It's made fresh every day in downtown Oakland at Falafel Boy.
♪♪ Kiresh: So Falafel Boy came to me when I was visiting family in Jerusalem and everywhere you go on the street, all you see then is just making falafels fresh right in front of you, in the middle of the street with a fryer.
And it was amazing flavors.
And I was wondering, "How about if we open one here, but not in the street, in a restaurant?"
♪♪ Most recipes are traditional, but some recipes I add a little kick to it just change the flavor profile that what people like in the Bay Area.
♪♪ Mmm.
In Jerusalem, they have shawarmas in every corner.
Basically meat that's spiced a little differently with Mediterranean spices.
Everybody spices it differently.
My dad used to have a deli, and he used to love shawarma, and my mom gave him the recipe and she got it from her mom.
So basically his grandma's recipe.
We got paprika, fresh garlic that we blended up, salt and our secret spice.
A little canola oil.
We got a pineapple juice.
Makes it tender, but it kicks off the vinegar flavor, gives a little more sweet taste, and we got vinegar here to make it tender.
We take about 24 or 48 hours to marinate, and we use 20% lamb and 80% beef.
♪♪ Our heat source is a lot different.
We use lava rocks.
We have flames coming out.
It's not just an electric burner.
It gives it more of a barbecue method of cooking.
And that's how I think we get the best flavors.
It's never overcooked, it's never undercooked.
It just comes out very soft, tender, juicy.
So on a lamb and beef shawarma bowl, everything's fresh.
We use arugula base.
We put a little tomatoes, cucumbers, and on the side, we put just a little scoop of hummus and then we put the meat.
And then we use tahini sauce.
In Jerusalem, they don't use that much hot sauce, but they do have hot sauce.
Here in Oakland, people love hot sauce.
And the one we have, it's not too spicy, not too mild.
We don't even ask if they want hot sauce.
We just added to every single order because people love it.
And if they don't have it, they'll be really upset.
Sbrocco: Okay, Shaun, this dish alone got you through the pandemic.
Tai: Yeah, Leslie.
There's three things that I also love.
One is Oakland, the other is biking around Lake Merritt, and the third is, like, really fresh, really healthy, but tasty food.
Sbrocco: Yeah.
Tai: You get this explosion of flavor with the charred edges, how they use those boilers to just perfectly cook the meat.
And I think it's that crunch.
It's the perfect amount of flavoring.
And when you bite into it, combined with that veggie, it's an explosion.
And there's a hot sauce that you can pour on top, mix in.
You don't need too much, you put a little bit.
And I would say that that's my go-to for sure.
Monaghan: I really enjoyed it.
I went on a Saturday, so I imagine on a weekday, you get the hustle and bustle of downtown.
But there was plenty of parking and it was so quick.
I ordered and, you know, within two minutes, I'm sitting outside with my shawarma bowl.
And I really enjoyed the flavors.
It had rice on the bottom.
The arugula was fantastic.
Give it a crunchy, fresh taste to it.
I thought it was really, really good.
Sbrocco: And affordable.
Right?
This is a dish that's affordable.
Tai: Absolutely.
It's under 15 bucks, and you get everything in one on the go.
Sbrocco: Alright, Jenny, what about you?
Did you enjoy this dish?
Kirk: It wasn't my favorite.
Sbrocco: Okay.
Kirk: I actually found it to be a little bland if you took out the hummus, and I thought the hummus absolutely was definitely a stand-out.
I could probably eat that just itself on its own.
I thought the bulk of the flavor came from the sweet chili sauce, which was good and had a kick and built.
But the more you added, it also became very salty.
So I think it depends on your own personal preference.
The heat was great for me.
For others, it might be too much.
The salt was a little too salty for me, but again for others, you know, obviously, you know, people are loving it and it's very easy to get to.
It's like a block or two off of BART.
Sbrocco: And in terms of waiting, what was the wait time for you guys?
Was it in and out?
Kirk: Mine was incredibly fast.
We walked in.
Everyone there is incredibly lovely.
My friend and I ordered two different shawarma bowls and, you know, enjoyed it outside in the Oakland sun.
Sbrocco: So even though you weren't enamored with this dish, would you go back to Falafel Boy in general for hummus and other things?
Kirk: I would for sure go back for that hummus.
That texture was incredible.
Sbrocco: And you don't have to get it as a bowl, but it also comes as a wrap.
Tai: It does.
And the reason why I love the bowl is for those that are carb conscious.
They might be on a keto diet, and it's a great kind of alternative to getting that wrap.
Sbrocco: Okay, if you want to try the shawarma, Falafel Boy is located on Franklin Street in Oakland.
Check their website for additional locations, and Shaun's pro tip -- douse the shawarma with the hot chili sauce for an extra kick.
Now we've got even more ideas for Bay Area Foods you've just got to try.
Producer Cecilia Phillips is on the hunt for off-the-grid dining experiences, and she's having a little fun along the way.
♪♪ Svedise: My name is Anna Svedise.
I'm a fishmonger.
I'm the daughter of a third-generation fisherman and my father was a fisherman.
I'm continuing his legacy.
We probably have around 35 or 36 local fishermen that are exclusively fishing for us.
On a daily basis in our fish market, we have a daily selection of 200-plus items ranging from fresh sashimi-grade seafood to live seafood, spot prawns, live Maine lobsters, live crab, live shellfish.
I developed a passion for seafood, and I just like the quality and just everything under the sea, right?
Come on in.
A lot of action right now.
♪♪ Gonzolaz: This is as good as it gets.
We take a lot of pride in being at that level and staying at that level.
I mean, who taps each oyster anymore?
Nobody.
They should.
Make sure they're in good shape.
And that's it.
This is a -- This is a New Zealand langoustine, okay?
This is beautiful.
It's like a little lobster.
♪♪ Phillips: You have some some treats here.
What do you have?
Woman: Well, I always get the smoked salmon, but tonight, I'm having a dinner party, so I have the Japanese scallops.
Phillips: So what are you going to do with the Japanese scallops tonight?
Woman: Miso broiled scallops.
I highly recommend it.
It's a good recipe.
Man #3: Well, I got some Toro salmon, which we'll either cook up tonight.
Or it's sashimi grade, so we can have it either way.
And I got some ahi poke.
Phillips: What did you come here for?
Man #4: You know, I went here last time and they had really good Toro and I also picked up some octopus leg and salmon collar.
Phillips: Tell me about this.
Man #5: These are salmon collars.
So part of the jaw of the fish that's really, really tender.
Typically, I do it up just in the oven, some oil, keep it really simple.
I do have a blowtorch.
I might finish it with that.
I might not.
Phillips: Where do the recipes come from for the things that you sell here -- the cioppino, the clam chowder, the crab cakes?
Svedise: The ceviche, I invented Dad's recipe in that style.
And the clam chowder -- it's one of the ways that my father taught us how to do it.
Cheers.
Phillips: How is it?
It's good?
Svedise: Very good.
She did a good job.
This is the base of the cioppino, which is a variety of fresh fish cooked and stewed with marinara, garlic, onions, dry sherry wine.
All the clams and mussels, we took them out of the shell.
So it's almost like a bouillabaisse almost.
Not too much shell, just a little bit.
We put a lot of seafood.
See how we layer it?
We put so much seafood in there.
Here we have a local halibut.
And this is day-boat cod.
This is from Bolinas.
Day-boat -- They just go out early in the morning and they come back that same day.
So it's basically the freshest fish available.
Hook and line, not even 24 hours old.
This is one of our main fish that we use for our ceviche.
Nice and clear and firm.
Smells good, looks good.
We're not going to let it cook in the citrus.
We just like to dress it.
Because the fish is so fresh, it's like sashimi.
Phillips: Everything's there -- heat, little bit of salt, some sweet, texture.
The freshness is out of this world.
Svedise: We prepare the poke, just the fresh fish cubed.
Then we put green onions and seeds.
We make all the sauces from scratch.
Beautiful, local wild king salmon.
Nice, big pieces.
I just want you to see the quality of the fish, and there's no way to showcase it, like big pieces.
Almost like buttery.
Phillips: That is delicious.
Svedise: We do a big selection of fresh smoked fish, too.
This is our local salmon today.
We smoke a variety of salmon.
So these have been cured with a little bit of salt and brown sugar overnight.
And then we put chunks of hickory and applewood in the pit of the smoker.
We make it around 250 to 300 degrees.
It's a very quick process, and they smoke for about two hours.
Phillips: Two hours.
Okay.
That's not bad.
Svedise: We do about 8 to 10 batches a day, and we will smoke probably four to five times a week.
And they come out beautiful like this.
Phillips: Can I see the back of it, too?
Wow.
The color is amazing.
[ Gasps ] Wow.
Svedise: So it's a nice local piece of salmon.
Phillips: Oh, wow.
It tastes like this amazing cooked salmon on the inside, but then this amazing texture on the outside, pure, like, smoke ring.
Svedise: Right there and hold.
Phillips: Oh.
Svedise: That's a 2-pound size.
Phillips: Oh.
It's trying to grab me, huh?
Svedise: Yeah.
Phillips: Look at his face.
Goodbye.
♪♪ Sbrocco: Thanks so much, Cecilia, and to my stellar guests on this week's show.
We'll see you next time on "Check, Please!
You've Gotta Try This!"
I'm Leslie Sbrocco.
Cheers.
Cheers, everyone.
♪♪ Which of these dishes would you try?
Follow us on Instagram or like us on Facebook and let us know what you think.
♪♪ Svedise: I got to hold the fish.
Otherwise I feel naked.
♪♪ Show us those muscles, girl.
Phillips: Ohhh!
[ Laughing ] Svedise: You like that?
Like TikTok?
♪♪ Phillips: So what makes it wasabi?
What do you do?
Man #6: You're still eating?
Phillips: Yes, we're still eating.
