The Tadich Grill, Slow Hand BBQ, Tay Ho Oakland Restaurant & Bar: Check, Please! Bay Area reviews

 A KQED television production. ♪♪ Sbrocco: Another umami bomb! O’Brien: Umami bomb! ♪♪ Sbrocco: Hi.
I’m Leslie Sbrocco. Welcome
to “Check, Please! Bay Area,” the show where regular
Bay Area residents review and talk about their
favorite restaurants. We have three guests, and each one recommends
one of their favorite spots, and the other two
go check ’em out to see what they think. A few years ago, Pete Slosberg
quit his corporate job to turn his hobby
into a wicked ale, then it was a chocolate kick, and what better
than pairing the two? It’s all about food, flavors, experiences, and education, and he has the charts
to prove it. And Registered Nurse
Carlo Medina brims with enthusiasm
for everything Oakland. He organizes tours of Oakland, he supports Oakland businesses, and, of course, he loves the incredible diversity
of eateries in Oakland. But first, Christen O’Brien
is in the tech industry. That said, she values
the “good ol’ days” and the traditions
associated with them. The cable car delivers her
to the historical building with gold lettering
on the windows, and as the big brass doors open, she steps back in time On California Street
to The Tadich Grill. ♪♪ Hanna: Tadich Grill —
it’s the oldest restaurant west of the Mississippi River and the third oldest restaurant
in the country. Man:
♪ Happy birthday to you ♪ Hanna: I’m David Hanna, general manager
of the Tadich Grill. Well, we’ve been open
since 1849. It’s been Croatian-owned
since day one. We started off as a tent
on the Long Wharf serving coffee
and mesquite-grilled fish to the merchant sailors as they would come in
off their boats. And we’ve been grilling fish over mesquite charcoal
ever since. Our cioppino is
a very unique cioppino. The recipe is
a house secret. We actually have our cookbook that has the cioppino
recipe in it, except for the one secret
ingredient that we use, and we’re not telling
anybody what that is. [ Chuckles ] Man: The baker brings it
here every morning. We go through about 100,
120 loaves of bread of day, all traditional, home-style cutting and serving. That’s how we serve the bread
and butter at Tadich Grill. Hanna: Just the whole
vibe starts right here at the front door. You get to sit here at the bar and see the show happen,
I like to call it, where it’s a bunch of bartenders
making people laugh, making people great drinks,
and having a great time. People like to come in here
and know what they’re getting. They’ve had it before. There’s no need
for us to change it. I mean, it’s old school,
good service, great food, a lot of food, stiff drinks. It’s definitely a place to come if you’re coming
to San Francisco. Sbrocco: All right, Christen, how did you discover
the Tadich Grill, and how long have
you been going? I mean, this place
is an institution. O’Brien: I have been
going to Tadich Grill since I moved to San Francisco
probably about 10 years ago. The first time I went, it was almost like
a scene out of a movie. My husband and I took
the cable car down California Street. We stepped off, and right there was
just this beacon of history. And from that moment forward, every experience I’ve had
in Tadich Grill has been that exact
same scene over and over. I’d go for the food. The cioppino there is really
what I’m most passionate about. You know, cioppino is a dish that was invented
in San Francisco, and Tadich Grill is the oldest
restaurant in California, so when you have it there,
you’re having a San Francisco-invented dish
in a historic location. Sbrocco:
We’re talking about 1887. O’Brien:
Tadich Grill was started a year before the Civil War. Isn’t that incredible? And it arrives in this huge bowl with the Tadich Grill
emblem on it. It is this beautiful,
deep-red broth, and it has huge pieces
of seafood. It is a cornucopia of the sea. There’s shrimp, there’s fish,
scallops, mussels. Slosberg: I must say, I like
making cioppino at home, and I think my version
is the best. But next to my version,
I have to agree, this is the best cioppino
I’ve ever had in a restaurant. I like the fact that the flavors
of the seafood are in the sauce. It’s not a tomato sauce, it’s tomato
with unique flavors of all the components in there. It’s the most complex
cioppino sauce I’ve had. Medina: So Tadich Grill, I know
it’s a seafood restaurant, and I think a true mark
of a restaurant is to try food that they might not
necessarily be known for. So I actually had a steak. I tried a 16-ounce
New York strip. It was aged 21 days. I mean, that steak
was perfectly cooked. It was char-grilled,
nice char marks on it. And it was perfectly cooked. I asked for medium,
it was medium throughout. And the taste —
it was well-seasoned. When I bit into it,
you can tell it was aged, little more complexity,
and I was — Sbrocco:
You were pleasantly surprised. Medina: It was probably
in my top-three steaks I’ve had. -O’Brien: Wow.
-Sbrocco: Wow. Ever?
Or just in San Francisco? Medina:
I think in San Francisco, and it might be the top two,
so… Yeah. And the great thing
about Tadich Grill, they actually give you — they’re not afraid
to give you sauces, and I know steak purists go, “You shouldn’t have sauces
with your steak,” but, you know, they had
the A.1. Sauce, there’s ketchup. And I’m not afraid
to put A.1. Sauce or ketchup. Slosberg: We got our own booth,
which was incredible. O’Brien: Oh, great. Slosberg: ‘Cause it felt
like we were in our own private
dining room at home, and our server
and other servers would come by
with some frequency, not kind of sticking their head
in, not trying to bother you, but you knew the service
was always there. O’Brien:
Yeah, they have these booths that almost look like
private rooms. And it’s, you know,
when you walk in, there’s the dark
wood paneling, these booths, and one thing I love, too,
is oftentimes there’s coat hooks
and hat hooks, so you see all the coats hung, you know, the mirrors,
the art deco. you just feel like
you’re in another time. For us, we had the appetizer —
the crab cake — and the crab cake was the best
crab cake we’ve ever had, just chock full
of huge pieces of crab. Little crusting on the side, a wonderful dipping sauce
to take the crab in, but just the physical size
of the crab cake — I couldn’t believe
how big it was. O’Brien: It’s huge. And, you know, you don’t find
a crab cake these days that has that much crab meat and also that’s not just doused
in mayonnaise. -Slosberg: No mayonnaise.
-O’Brien: Right. Slosberg: The menu
itself is huge. -O’Brien: It is.
-Medina: Yeah. Slosberg: It must be like 70
to 100 entrees — meats, fish. So I asked a waiter,
“What do you think of this?” He says, “It’s fantastic.” “What do you think of that?”
“It’s amazing.” And it got to the point
where I was confused if every dish was
supposed to be great. It made decision-making harder, so I just opted
for the cioppino. O’Brien: Yeah, right. Slosberg: I wasn’t
disappointed with that. Sbrocco: And it’s a good place
to sit at the bar. There’s many different occasions that you can go
to Tadich, right? O’Brien: Yeah.
Absolutely. Slosberg: We saw on the menu
they had a list, an incredible listing of wine. No mention of beer. O’Brien: Ohh. Slosberg: So I had to ask, “What beers do you have?” He listed three or four beers
on tap, then he said three or four beers
in the bottle, but no physical thing to review, so that disappointed me ’cause I love
pairing beers with food, and it just made it hard. Sbrocco: If you’re
a wine or a cocktail person… Slosberg:
I had a bloody Mary instead. [ Laughter ] -Slosberg: Desserts?
-Medina: Dessert. So I had
the New York cheesecake. IT was creamy, the crust
was very buttery and just melted
in your mouth, and it balanced all
the savory flavors I had, and that cheesecake just sealed
the deal for me for that place. O’Brien: The carrot cake
is really what I — I love carrot cake — and it’s hard to find
a good piece of carrot cake. I don’t know why,
but it’s moist, it’s spongy, the icing, again, has that tang
that you’re looking for. Sbrocco: Was it expensive? Slosberg: It’s an expensive
place, but what you get — the quantity — we had leftover
food to take home. It is expensive, but the dishes
we had were worth it. Sbrocco: All right, this is
your spot, wrap it up for us. O’Brien:
Tadich Grill is the heart and soul of San Francisco. If you want to step back in time and have the best bowl
of cioppino on planet Earth, Tadich Grill is the place. Sbrocco: All right.
And, Carlo. Medina: Tadich Grill — I think
it’s a slice of Americana, definitely brings you back,
old school. And I know it’s a seafood place, but go there for the steaks. [ Laughter ] Slosberg: For me, kind of
too extensive of a menu. It made decision-making hard, but that said,
best cioppino on Earth, best crab cake on Earth, go. Sbrocco: All night, if you would
like to try the Tadich Grill, it’s located on California between Front and Battery
in San Francisco. The telephone number
is 415-391-1849. It’s open for lunch and
dinner Monday through Saturday. Reservations are not accepted. And the average dinner tab
per person without drinks is around $50. ♪♪ Pete’s smokin’ joint is founded
on comprehensive research, which meant tasting a lot
of meat across the country. And passion?
Lots of it. It’s a family-friendly spot with an extensive list
of local craft beers. You’ll find it in a small
Pleasant Hill shopping center at Slow Hand BBQ. ♪♪ Frengs: This is where
the magic happens. What I think makes
Slow Hand BBQ unique is that we are only
a wood-smoked barbecue. The difference between
cooking with the wood and flavoring with the wood, I believe that’s
a big difference. My name is Dan Frengs, and I’m one of the owners
of Slow Hand BBQ. We do a dry-rub rib, both babyback or St. Louis. It really kind of hails from the Tennessee,
Memphis region. Our pork is Carolina style —
mustard, vinegar. We do a chopped pork
as opposed to a pulled pork. Those are really the styles
that we really pull from — those three areas. From our tap rotation,
it is all based on craft beer. And that is just better beer. Life’s too short for bad beer. We started off as a barbecue
restaurant with good beer, and we’ve become —
To many people, we’re a good beer place
that has barbecue. And that’s fine, too. The pride I feel
in Slow Hand BBQ is that we are family and we put our
best foot forward. But that’s what it is.
It’s that. I love being in business
with my family. Philosophy here
at Slow Hand BBQ is, first and foremost,
keep it simple. Season simply, cook it well,
and be friendly, be really nice to the people
that come in and spend their money. All: Love you can taste! Sbrocco: All right, Pete, you know your barbecue,
don’t you? Slosberg: It’s really hard
to make great barbecue. You want it tender,
you want it smoky, you want some level
of spicing going in it, and you want to taste the meat. Lot of barbecue places
throw sauce all over it. -Sbrocco: Right.
-Slosberg: But at Slow Hand, the focus is on the meat,
and it’s just incredible. Sbrocco: And Chef Daniel really has spent time
understanding barbecue around the country,
traveling around the country… Slosberg: He’s traveled
around the country. Sbrocco: …and learning about
different styles of barbecue. Slosberg: But he also
puts his own twist on things. On Fridays, he has a special. It’s a smoked corned-beef Reuben
on marble rye with cheese. When you bite into it,
it’s juicy. The seasoning on the meat
is spicy, it’s salty. The sauerkraut
has acidity to it, so all parts of your tongue — the sweet, the sour,
the bitter — all oozes all over your tongue. [ Laughter ] And it’s like,
“Wow, this is great.” Sbrocco: What did you have
when you were going? Medina: I had the tri-tip.
It had a nice spice to it. They didn’t slather it
with barbecue sauce, so the meat shined through. And it was spicy,
but it wasn’t overbearing. And the beer list —
I love beer, also — they had Pliny the Elder,
one of my favorites. Sbrocco: Yeah, great beer. Medina: Yeah, and so it
brought it all together. And I’m glad the owner — he also worked
in the beer industry. -O’Brien: That’s right.
-Sbrocco: He knows his beer. Slosberg: They have 12 taps,
all kinds of styles. We had a porter,
and we had a Belgian golden. Those are two beer styles
that absolutely work. The beers have a focus on malt
with interesting aromas. And the malt works
with the character of the barbecue,
with the smoke and the meat. O’Brien: Well, we had
a meat-tastic meal there. Sbrocco:
That’s a superhero, you know? Meat-tastic — it’s like
Captain Fantastic with meat. -O’Brien: Yeah, exactly.
-Sbrocco: Meat-tastic! O’Brien: My husband
is a huge barbecue fan. I love it, too,
but he’s a raving fan. When the meats arrived,
first of all, they were just beautiful. They arrived
on this metal tray, and the vibe of the place
is almost like a picnic. And right when it arrived, we both instantly knew
this was going to be special because you did not smell sugar. -Slosberg: Right.
-O’Brien: You smelled the meats, the lovely flavors of it. And when my husband took
his first bite of the ribs — we had the ribs — I thought I saw a tear
coming down his face. [ Laughter ] He would not stop
talking about those ribs. Sbrocco: A tear of joy.
A tear of happiness. O’Brien: Yes.
The meat rings are there, all the things
that you look for in barbecue. Sbrocco: And what
about the sides? Slosberg:
The sides is extensive. Normally, at barbecue places, you might have a really
mayo-intensive coleslaw. He has a coleslaw
that has no mayo in it. -Medina: Right.
-O’Brien: Yeah. Slosberg: And it’s crunchy. O’Brien: It almost enables you
to just keep eating the meat because you feel like you
just had a palate cleanser, a calorie cleanser. Slosberg: The baked beans
are incredible. The sauce he has on the beans, the texture of the beans, but he has big chunks
of smoked brisket in with the beans. And he has a German
potato salad, no mayo in that, little vinegar. It’s warm, so you get
all these flavors and textures going on
in your mouth. O’Brien: Yeah.
We loved the baked beans. One thing that I was
a little disappointed with was the pulled pork. I love pulled pork, and I appreciate
the way they did it. The sauce was just awesome. However, it was almost — I don’t know
if it was overcooked or if it was intentional,
but it was almost too soft. I wanted to get more
of the stringy meat pieces. Slosberg: It’s funny,
I like barbecue, but I’m not a fan
of pulled pork. But I like
the Slow Hand pulled pork ’cause the mustard-vinegar
sauce — it’s the only meat
he serves with sauce on it. -Medina: Right.
-Slosberg: But for me, the vinegar-mustard sauce
made it work for me. O’Brien: That’s how
my husband felt. My husband exactly
felt that way. He made little sandwiches,
and, yeah, he liked it. Medina: We tried —
Actually, I was disappointed because they didn’t have —
they ran out of chicken. I love barbecue chicken,
and it’s a very popular item. That was the only thing
about the restaurant. Slosberg: Did you try
the jerk chicken wings? Medina: And so, yeah,
those were — The jerk seasoning
was so intense, but it wasn’t overpowering. I mean, it’s peppery, had some kind of habanero
kind of notes to it, but, you know, with the beer
and the sides, it kind of — Slosberg: The skin was crunchy
on the wings, too. O’Brien: The hot links,
when they arrived, oh, my gosh, they were
just so beautiful. They were, like, glistening, and it had a nice spicy bite. But it wasn’t too spicy.
Again, that balance. Just this perfect spicy bite. Now, they serve two kinds
of barbecue sauce, and usually, I find myself
using barbecue sauce. And I did not want to touch it. I know it’s very good —
it’s homemade — but I just wanted the flavor
of the hot links. Sbrocco: Of the meat. Slosberg:
The meat, stood on its own. Sbrocco:
And what about dessert? Medina: Dessert. Slosberg: I went for
the Key lime pie. And the intensity
of the Key lime in the pie was fantastic, but I just loved the acidity
of the Key lime to kind of just bring
your tongue back down after all the intense meat. O’Brien: And it was
the best Key lime pie I’ve had since a trip
to Florida 15 years ago. Medina: That’s pretty
strong words. Sbrocco: All right, Pete,
this is your spot. Give us a quick summary. Slosberg:
Making barbecue is hard. Making barbecue
is not only hard, but it’s hard to serve it
during the day in a consistent fashion. Slow Hand BBQ has
the best quality barbecue in California, period. Sbrocco: And, Carlo? Medina: Go for the barbecue,
stay for the beer. [ Laughter ]
Sbrocco: All right, Christen. O’Brien: If you want a man
with a slow hand to make your barbecue — it’s
a country music reference — there is no better place
than Slow Hand. They do barbecue perfectly. Sbrocco: All right, if you would
like to try Slow Hand BBQ, it’s located
on Oak Park Boulevard between Patterson and Putnam
in Pleasant Hill. The telephone number is
925-942-0149. It’s open for lunch
and dinner every day. Reservations are accepted
for parties of 8 or more. And the average dinner tab
per person without drinks is around $20. During the hot
fall grape harvest, we always joke it takes
a lot of beer to make wine. It’s thirsty work,
and a cold beer is the ultimate refreshment. That’s why Americans
have long been drawn to the frothy beverage. In the 1870s, there were over
4,000 breweries in the U.S., and after a long decline,
beer is back. Craft brews started to slowly
take off decades ago led by early pioneer
Fritz Maytag. In 1965, he launched
San Francisco’s Anchor Brewing. Today, beer is wildly popular, topping 4,000 domestic
breweries once again. I’ll raise a glass to that. Cheers. Although Carlo hails
from the Philippines, his pick features
Vietnamese cuisine of the traditional kind served up in a modern setting. A full bar and fresh ingredients make Oakland the destination at Tay Ho Oakland
Restaurant and Bar. Woman: Ooh, yum.
Thank you. ♪♪ Huynh: Here at Tay Ho,
we do a lot of street food and also a lot of food that a lot of places
wouldn’t serve, but I love to eat it, and you can’t find it
anywhere else, so I put it on the menu. My name is Denise Huynh. I’m the owner of Tay Ho
Restaurant & Bar in Oakland. The drink here
at the restaurant — I wanted something that would go well
with my mom’s food and represent something from my travel to Vietnam
in 2012. SO I made this drink up
for my wife three years ago
on her 40th birthday. And voilà,
this is the Chili “D,” and it’s been a favorite
in the last couple of years. So “Tay Ho” means West Lake, and it’s named after
a lake in Hanoi and is the heart of Vietnam. We are located
in the west of Lake Merritt, just like the heart of Oakland. Here at Tay Ho,
it’s a family business. I have my mom helping me
in the kitchen, my brother, my little sister, the cousins,
and my wife, Monica. And I really want to show them
what Vietnamese food is about, and it’s not about a bowl of pho every time you go into
a Vietnamese restaurant. I do serve pho,
but it’s not your — you know, you go in,
“Do you have pho?” I’m like, “Of course I do,
but I have other things, too.” And it’s spicy food. And I just love the texture
and the flavor of it all. That taste, it just all —
mwah! — so good. I love it. All:
[ Speaking Vietnamese ] Sbrocco:
All right, Carlo, this place has an
extensive menu, doesn’t it? And really traditional items. How did you discover it? Medina: One time, I was
walking along 12th Street, which is one of the borders
of Oakland China Town, and I found Tay Ho. And I walked in,
and it became a favorite. I think, like, each of
the restaurants we picked all have great stories, and I think that Tay Ho
also has a great story. Actually, it used to be
a Vietnamese restaurant seven years ago. The owner, Denise Huynh,
bought it. And so she brought in her
mother as the head chef, brought her recipes
from northern Vietnam. She has a lot of pride
for northern Vietnamese cuisine, and I just love just
the vibe of the restaurant. O’Brien: When we walked in
and we were handed the menu, the menu
was really overwhelming… [ Laughter ] …because a lot of these dishes
I’ve never had, I didn’t know what to do.
And I thought to myself — Sbrocco: And can’t pronounce. O’Brien: And can’t pronounce.
I don’t know, you know? I was lost.
And I just thought to myself, “Ah, I don’t know
how this is gonna go.” And immediately, Denise,
the owner, runs up to us, and it was like she took us on a cultural
and culinary tour of Vietnam. She walked through the menu, and she picked out
the favorite dishes and she weaved in the whole time the stories of her grandmother
hand-making dumplings, her father’s side,
her mother’s side. It was, like,
when she walked away, I felt like I had just
received an education. Slosberg: Our experience
was totally opposite. We had certainly a big menu.
We didn’t know what to order. Medina: Right. Slosberg:
We had two different servers, younger people, come up, but no notification
of any daily specials. And we asked what
they recommended, and they had no recommendations. O’Brien:
I had the same experience when Denise didn’t come over. Slosberg: What happened was
we ordered one of everything. No.
[ Laughter ] There were four of us,
but we ordered almost twice as much food just to try as many things
as possible. Sbrocco: And what was
a stand-out for you? Slosberg: Oh, my God. Starting with the appetizer, the green mango salad. The texture was great,
the mango melted on your tongue, and the flavor of the mango
melted on your tongue. The vinegar-based, spicy,
fruity sauce was drinkable. I mean, I was ready to pour it
in a glass and drink it. Medina: One of the things
that Denise prides herself on, she tries to source
everything locally, which is really strange
for an Asian restaurant. She goes to farmers markets
two days a week, and she supports local farmers. So that freshness
that you taste, that’s from
northern California. My favorite dish is
called a bành cuon. It’s a northern
Vietnamese specialty. This dish is actually
an homage to the crepe, so they have this rice wrapper that’s made of
fermented rice batter. They put a cheese cloth
over a steam pot, pour the fermented rice batter,
and it coagulates. So that becomes a wrapper. So that’s for each one,
they have to do that. So very labor-intensive. And they put minced pork, ear wood mushrooms,
some scallions, and they wrap it really tight, and then you just
dip it into sauce. It’s called nuoc cham. You dip it in there,
and then you bite into it. It’s just umami bomb
in your mouth. Sbrocco: Umami bomb. O’Brien: I had two dishes
that I absolutely loved. One of them
was the hoi dumplings. I will think about those
for the rest of my life, and I will keep going back there
for those dumplings. They’re made of a tapioca flour,
and so they’re very chewy. I thought that that was
going to be off putting, but when the dumplings arrived, they were so colorful
and so beautiful. The pork inside
was just perfect, juicy. There were hot
red and green jalapeños swimming in the fish sauce, so when you take all these
different flavors together, it was incredible. Sbrocco: Another umami bomb. O’Brien: Umami bomb. Slosberg:
For us, the incredible dish was a coconut catfish. It comes out in a coconut
that’s been shelled. Medina: Right. Slosberg:
Beautiful presentation. And the catfish had big chunks. When you ate it, the catfish literally melted
on your tongue. Just disappeared like chocolate
would disappear on your tongue. The flavors —
everything was triggering well. O’Brien: I agree.
I had that, as well, and I thought that the catfish
was cooked perfectly. I wasn’t as in love
with that dish simply because
it was a little sweet. Slosberg: Before I forget, I just have to mention
one more dish. Sbrocco: Okay.
[ Laughter ] Slosberg:
I have to get this out. We got the fish lettuce wraps. Sbrocco: Okay. Slosberg: And the presentation
was just incredible. A big platter
of big fried fish balls. And they tasted great. On literally
a boat-shaped platter, they had folded lettuce wraps. They were huge. Then they had other vegetables. They had a sauce,
a pineapple-anchovy sauce. The only problem we had was when you put the fish
in the wrap and put everything on, you took one bite,
and it splattered all over. Sbrocco: That’s why you need
a good beer afterwards. O’Brien: One thing we haven’t
said about this restaurant is when you walk in,
you might expect a traditional Vietnamese look
and feel, but it’s actually
a hipster joint. -Medina: It is.
-O’Brien: I mean, there is a bicycle
that’s hoisted up on a beam. Sbrocco: All right,
this is your spot. Give us a quick summary. Medina: All right.
I’m gonna put it out there, but I think best Vietnamese food
in the Bay Area. -Sbrocco: Bam.
-Medina: Bam. Sbrocco: All right, Pete. Slosberg: This was absolutely
the best Vietnamese food we’ve ever had,
Bay Area or anywhere. I would recommend that you ask
for the owner Denise. We didn’t, so we didn’t have the experience
that you guys had. But with a tour guide, it would
make it so much more better. Sbrocco: All right,
and, Christen. O’Brien: Tay Ho is a cultural
journey through Vietnam. Just make sure you get the
owner Denise as your tour guide. Sbrocco: All right,
if you would like to try Tay Ho Oakland Restaurant & Bar, it’s located on 12th and Webster
in Oakland. The telephone number
is 510-836-6388. It’s open for lunch and dinner
Tuesday through Saturday, lunch on Sunday. Reservations are not accepted, and the average dinner tab
per person without drinks is around $20. I want to thank
my articulate guests on this week’s show — Christen O’Brien, who counters
the technology revolution with a step back in time at her San Francisco landmark,
the Tadich Grill. Pete Slosberg,
who relaxes with a brew while appreciating the long,
slow smoke at Slow Hand BBQ
in Pleasant Hill. And Carlo Medina,
who toured the town to find fresh Vietnamese dishes
and a full bar at Tay Ho Oakland
Restaurant & Bar. So join us next time
when three new guests will recommend
their favorite spots right here
on “Check, Please! Bay Area.” I’m Leslie Sbrocco,
and I’ll see you then. Cheers. All: Cheers. Sbrocco: Cheers.
Did you have fun? Medina: Yeah. Sbrocco: So now it’s your turn. We want to hear from you
if you’ve visited any of our “Check, Please!”
restaurants. You can post
a selfie on Instagram, join the conversation
on Facebook, and tweet us anytime. And don’t forget
to visit our website. All the shows are there
along with my wine videos and notes about the wines
we drink on set. You’ll also find our fun
new web series “Taste This,” where we celebrate
food and drinks around the Bay. Cheers. ♪♪

4 thoughts on “The Tadich Grill, Slow Hand BBQ, Tay Ho Oakland Restaurant & Bar: Check, Please! Bay Area reviews

  1. Just tried Slow Hands BBQ today 11/4/17 and it was garbage food was cooked in oven , nothing to do with bbq shame on you KQED for pumping the restaurant!!!!

  2. I should have read reviews…I went had the trip tip sandwich witch was great lots of meat the sauce was really good had the beans hardly any beans no meat at all I asked about it they added some meat but it was small fatty pieces. Beans not freshly made they were out of a cheap can. I had the picnic potatoes salad it was okay needed salt and pepper badly I just wanted to try it cause I was in the area but it's ad out 5 stars BELOW Armadillos Willeys where at least the beans are fresh made with big chunks of meat,

  3. I can confirm about Tadich Grill. It truly was the best cioppino and the best crab cake my wife and I have ever had. The cioppino wasn't too salty or tomato-y. It had all that seafood flavour without tasting too sharp and fishy. Each piece of seafood in it was perfectly cooked, especially the fish which was firm yet so juicy. As of the crab cake, the cooking and sauce were great but the fresh high quality crabmeat really was the star.

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