Minato Japanese Restaurant, Tapsilog Bistro, Giorgio’s Pizzeria: Check, Please! Bay Area Kids review

♪♪ ♪♪ Ava:
I really like this. ♪♪ Trevor:
That one looks interesting. Annaliese:
It tasted  so good! ♪♪ Sbrocco:
That’s fantastic! ♪♪ 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. But, this week,
a very special twist, as we invite kids to take a seat
at the “Check, Please!” table. Now, 11-year-old Trevor’s goal is becoming a future
World Cup soccer champ. He’s always chowing down
on tasty treats that’ll give him plenty
of energy for practice. 10-year-old Ava  loves
to hip-hop dance, especially when her team
performs Bruno Mars songs in front of the whole school. But, first,
11-year-old Annaliese is adventurous in the kitchen, putting a creative twist on all
kinds of sweet concoctions, but, funny enough, she never
orders dessert at her restaurant because she’s always too full! Her pick is one of San Jose’s
most iconic restaurants. In the heart of Japantown,
it’s Minato Japanese Restaurant. Man: Wow! ♪♪ Yoneda: Forty-year customers.
-Man: Yeah. Yoneda:
Minato’s opened in 1961 and we’re the oldest Japanese
restaurant in San Jose. Japantown is one of the three
remaining in the United States, besides San Francisco and LA, and it’s been here
125 years plus. Gene Yoneda. I’m the owner
of Minato Restaurant in San Jose Japantown. Well, I bought the restaurant. I’m the owner, but my wife,
Joann, is actually the boss. Yeah, my wife started in 1980,
in high school, working here,
for the prior owner, and that’s probably how we met. I grew up, not in Japantown, but farming
a couple of miles away, and so they really tried
to emulate the farm-to-table. We get our vegetables every day,
get our meat every day, our ahi tuna from Hawaii. It’s the highest grade
we can order and we send 40 pounds a week and, if we need more, they fill
in more, next-day delivery. Our hamachi is from Japan. It’s very good, too, highest
grade we can order as well. We love having kids here. They can make as much noise
and mess as they want. Child: [Laughing]
-Child #2: [Indistinct] Yoneda: The food comes
in a little bowl. They get prawns and chicken
or a chicken katsu and pot stickers; and soup,
salad, rice, and a drink; and a ticket for a prize. Yeah, the kids’ meal is
for 10 years or younger and it’s not, unfortunately,
not how old you act, but how old you are, so,
no adults, please. [ Outro plays ] Sbrocco: All right, Annaliese.
This is a special place to you because you have been going
since, ahem, you were in your mother’s tummy, right? Annaliese: Yes.
[ Both laughing ] Sbrocco:
Why do you like it so much? Annaliese: I like it because
my dad used to work there for two years when he was 14.
-Sbrocco: Wow! Annaliese:
And they’re really nice to you and, if you’ve gone there once, they’re gonna
remember you, for sure. Sbrocco: And they remember  you,
for sure, right? Annaliese: Yeah.
-Sbrocco: Uh-huh. Annaliese: And they also have
pictures of loyal customers and it’s very nice
’cause my mom’s up there and she’s pregnant with my
 older sister; and my dad and their food’s  really good. Sbrocco:
What is your  favorite
thing that you get? Annaliese:
I think it’s the teriyaki
chicken with the rice. It’s  so, so good,
and the sauce is so. Like the sauce, it’s like it’s calling me.
[ Both laughing ] Sbrocco:
The sauce is kinda sweet? Annaliese: Yeah.
It’s really good. I like sweet. Sbrocco:
Trevor was shaking his head. Did you have
the chicken teriyaki? Trevor: No, I didn’t.
-Sbrocco: No. Trevor:
But, it sounds really good. [ Laughter ]
Ava: Yeah, yeah.
-Sbrocco: It sounds good? What did you have? Trevor:
I had the combination beef, which is the tempura
with the sashimi, and I had the half-and-half
tuna-and-yellowtail sashimi, and I liked — I don’t even know
if they did this on purpose, but, they made
the portions smaller, so, like, the tuna,
I could eat it in one bite. So, a lot of restaurants,
they have it like the tuna’s this big, and then you have
to take two bites ’cause, normally,
you should eat it in one. Sbrocco: That’s a great point.
-Trevor: Yeah. Sbrocco:
I don’t even think about that, but you’re exactly right.
-Annaliese: Yeah. Sbrocco: Yeah.
-Trevor: And then, the tempura, they fried it good;
and then, their sauce, it has just enough saltiness
to complement it. Sbrocco: Right. What about you,
Ava, what did you have? Ava: Well, I actually had
the chicken teriyaki, too. I thought it was the best
chicken teriyaki I’ve ever had. Sbrocco: Wow!
-Ava: Yeah, because — Sbrocco: Do you wanna say
thank you to Annaliese for introducing you
to this place? [ Laughter ] Ava:
And I liked how some part of the chicken
was like very tender and I just thought
it was really good. Also, I had the chicken katsu.
-Sbrocco: Mm-hmm. Ava:
And it’s like dipped
in breadcrumbs and, when you bit down,
you could hear the crunch Sbrocco: Ah.
-Ava: and I just loved it. Sbrocco: So, tell me,
did you like the way they present the food?
-Ava: Yeah. It was really cool because,
if you get the kids’ meal, it comes in a sailboat
and it has like little sections. Sbrocco: Mm-hmm.
-Ava: I also had gyoza, which is sort of like dumplings,
but it’s Japanese, I guess, and I think we got ones
with vegetables in it and it was mixed
really well together. Everything came out really warm and I just love the feel of it,
like the texture, ’cause it felt
really smooth and — Sbrocco:
Kinda like a little pillow. Ava: Yeah.
-Sbrocco: You could almost rest your head on it.
-Ava: Yeah. Annaliese:
And I had the salmon teriyaki. I like when they’re flaky.
-Sbrocco: Mm-hmm. Annaliese:
Like the texture’s great. It was seasoned perfectly
and it came in some of the teriyaki sauce
and vegetables around it, so it added an extra flavor
that I  really liked. [chuckle] Trevor:
My highlight was the sukiyaki,
which my mom got. It’s served in a metal bowl and it has some vegetables,
beef, all in a broth. It’s so hot in the metal bowl that, when you drop
the raw egg in it… Sbrocco: Mm-hmm.
-Both: It cooks! Trevor: It cooks, yeah.
-Sbrocco: Mm-hmm. Trevor:
And then, when you mix it in, it makes the broth
extra creamy, so, that was like
a good complement. Sbrocco: Yeah.
-Trevor: And it’s like something that would warm me
on a rainy day. Sbrocco: Right.
-Trevor: Yeah. Annaliese:
I like getting the coquettes. It was like
mashed potatoes inside and then it was crispy-fried,
like around it. Sbrocco:
Stop it. Really?!
That sounds delicious. Annaliese: It’s really good,
but there’s no gravy. [ Laughter ]
Sbrocco: Aw, there’s no gravy. Annaliese: So good.
It like melts in your mouth and the crunchiness adds like
a even better texture to it. Sbrocco: Anything else
that you like to try? Annaliese: Edamame,
that was really good. Like me and my dad like
to add a lotta salt. My mom gets mad.
[ Both laugh ] And also, I add some lemon, so.
-Sbrocco: They are fun to eat, edamame, isn’t it?
-Annaliese: Yeah. Trevor: Like you just
pop it out, and then — Sbrocco:
There’s lots of different
ways to eat it: Put it in your mouth
and scoop it out or pop the beans out, yeah.
-Ava: Yeah. yeah. Annaliese:
I’m like “Boop! [ Laughter ]
Firework.” Speaker: Oh.
-Speaker #2: Whoa-oa-oa! Sbrocco:
Now, Trevor, this is in the
middle of Japantown, isn’t it? Trevor:
Yeah. I actually went to a vacation in Japan
and, after that, it was really hard to see the
American type of Japanese food, but this one really satisfied me and, actually, around it,
it kind of was like Japan’s. Also, there was multiple stores and, actually, we saw a comic-
book collector store in there and also, I think,
a toy-collector guy. Sbrocco: And what
about any dessert? Did anybody get any dessert?
-Annaliese: No. Ava: I didn’t have dessert. Trevor: There was so much food,
I just couldn’t have dessert. Ava: Yeah.
-Sbrocco: You couldn’t even squeeze in anything?
-Trevor: No. Annaliese:
Well, there, they don’t have dessert, actually.
-Sbrocco: Oh, they don’t? Trevor:
Not even on the kids’ menu? Annaliese:
Not even on the kids’. Sbrocco: It sounds like you guys
didn’t even really need it. Ava: Yeah.
-Trevor: No. Sbrocco: And did you find
the service really nice? Ava: Yeah.
-Trevor: Yeah. Sbrocco: There is a really fun
kids’ atmosphere, isn’t there? Children: Yeah.
-Trevor: If you order the kids’ meal,
they have the tickets and then you can get a prize.
-Sbrocco: Right. -Ava: Yeah.
-Annaliese: It’s not actually if you order the kids’ meals.
-Trevor: Oh. Annaliese:
It’s if you’re a kid. Trevor: Oh! ‘Cause —
-Annaliese: And, every single time you go there,
you get a ticket. Trevor: I didn’t know that.
-Sbrocco: Well, it is your place, so,
give us a quick summary. Annaliese:
This place is a  really good — Like if you’re having like
a bad day, you can go there and just
they’re gonna greet you and, if they see that
you’re having a bad day, they’ll like give you some
like coupon or maybe or something for it, so.
[ Laughter ] Sbrocco: All right, Trevor.
What about you? Trevor: After eating there,
I can see why it’s the oldest Japanese restaurant
in all of San Jose. Sbrocco: All right. Ava: The perfect place to go
with your kids ’cause they get prizes. [ Laughter ]
Sbrocco: All right. If you would like to try
Minato Japanese Restaurant, it’s on North 6th Street
in San Jose. It’s open for lunch and dinner
Tuesday through Saturday and the average dinner tab,
per person, is around $20. ♪♪ ♪♪ Trevor plays a lot of soccer,
with practices, games, and tournaments
around the Bay Area. All that exercise and travel
leaves him craving carbalicious comfort food
that sticks to his ribs. He finds that,
and a little sports on TV, while eating at his favorite
Filipino restaurant. In Campbell,
it’s Tapsilog Bistro. Man: Doubles ready. ♪♪ Sanchez:
My name is Ed Sanchez and I own Tapsilog Bistro
and this is my first restaurant. I was in the medical field,
managing hospitals, for about 20 years. ‘Cause I used to be a runner,
I would be so hungry and, in 2013,
while I was doing a marathon, you know, 26.2 miles
is a long journey. That’s when I drafted
the whole business plan. [ Sizzling ] The name of the restaurant,
Tapsilog, it means “steak and eggs.” So silog’s is our garlic rice
with a egg on top, and we have plenty
different meats that you can choose from
with your rice and eggs. So we’re introducing
Filipino food, not as adobo, not as pancit, but as silogs. [ Pop! ]
Man: All right! Sanchez: I wanna make sure
it’s fun for the parents and also for the kids. This is a place where,
you know, the parents can have mommy and daddy juice,
while the kids run around. Child: Ahhhh! Sanchez: You know, we have
a lot of families here that makes a mess, but, you
know, they’re very apologetic, but I say, “Don’t worry.
I have four kids myself.” So, after they eat,
the best thing, I think, is, since we have an ice-cream store
two doors down our restaurant, they just run there and they
have 16 flavors to choose from, you know,
a lotta tropical flavors. We don’t use MSG.
We hardly use salt. Every ingredient and every
spices come from this box. Customers that think
that our food is bland, that’s why we have all the
sauces to adjust their taste. You know, I always tell people,
“You come here to eat, not to dine.” Come to check us out.
It’s something totally different,
totally out of the ordinary. Yeah. Sbrocco: All right, Trevor.
Now, your mom cooks Filipino food at home, right?
-Trevor: Yeah, she does. Sbrocco:
And does Tapsilog compare
to her dishes? Trevor: Yes.
-Sbrocco: We won’t tell her that, you know.
-Trevor: [laughs] Yeah. Like they’re both really good, but my mom cooks some foods
that Tapsilog doesn’t; and Tapsilog cooks some foods
that she would rather not ’cause like a lotta foods,
frying it, and she doesn’t wanna
fry it or burn herself. Sbrocco: Right.
-Trevor: And like some things get  really messy
when you have to cook it. Sbrocco: Well,
and Tapsilog is a dish and — Trevor: Yeah.
So like  silog stands for  sinangag, which is Filipino
for “fried garlic rice”; and then the other part,
 itlog, which, in Filipino, is “egg”; and then the  tap stands —
-Sbrocco: I’ve just learned so much!
-Ava & Trevor: Yeah. Ava: Uh-huh.
-Trevor: And then the  tap stands for  tapa,
which is a cured beef. And then what I do is I like
cut up all the egg and then mix it with the rice.
-Sbrocco: Right, so you get all the flavors all together
-Trevor: Yeah, yeah, yeah. Sbrocco: and a really
nice creaminess, too. Ava: I got bisteak silag. Sbrocco: Okay.
-Trevor: Bistek, yeah. Ava: And, when you mix the egg
together, it’s just so good. Sbrocco:
And you can get a SPAM silag, Trevor: Yeah!
-Sbrocco: can’t you? Do you guys even know what SPAM is?
-Annaliese: Nope. Trevor:
It’s pretty much ham, kind of. Sbrocco:
It’s kind of a pork product. Trevor: Yeah.
-Sbrocco: And what did you have, Annaliese? Annaliese:
I had the garlic rice. To me, it was way too garlicky, but like I think it was like grilled perfectly
and the texture’s nice. But, if people do like garlic, they’re probably
gonna like this. [ Laughter ]
Sbrocco: Right, right. Did you have anything else,
other than the rice? Annaliese:
I had the crispy fried chicken. Trevor: Oh, gosh.
-Annaliese: I thought the skin, I could taste like a little bit
of vinegar, like a saltiness, so I didn’t really like that,
but like the chicken was like perfect, and then I had it
with the banana sauce, Trevor: Yeah!
-Annaliese: the banana ketchup. Never had it,
but it was  awesome. Trevor: We love that.
-Annaliese: That was  so good! Sbrocco:
What else do you like to get? Trevor:
I had the crispy kare-kare, which is a peanut-butter stew. It has, I think,
probably pork, and it had the crispiness
on the outside of it and then, when you bit into it, you can taste the tenderness
of the pork and then the juice
that comes out of it, mixed with the peanut stew.
-Sbrocco: Sounds really good, doesn’t it?
The way he describes it, Ava: Yeah.
-Sbrocco: it sounds really good. Did you guys get anything else? Did you family try
anything else? Ava:
We got these noodles. I forget what they’re called.
-Trevor: Pancit? Annaliese: Me, too.
-Ava: Oh, yeah, pancit, yeah. They were really good
because they were very garlicky and I  really like that. [ Both laugh ]
-Sbrocco: You balance out Annaliese not liking
garlic too much. Annaliese: My favorite was
the noodles, the pancit, because it reminds me
of this Vietnamese dish that’s called chow mein. Chow mein is like my favorite
and so this dish was like my favorite one, but I just thought there was
way too many vegetables. There was like a vegetable —
-Sbrocco: You don’t like vegetables very much.
-Annaliese: No, I don’t. [ Laughter ] Sbrocco: Did she order
the right things Trevor: Yeah.
-Sbrocco: or what would you say she should try, maybe,
next time she goes? Trevor: Next time, maybe
she should try some meats, like adventure farther,
but the pancit’s a really good thing to do.
It’s a traditional dish. When you go to lots of parties, like at least three
families bring pancit and you can never
go wrong with it. Sbrocco: What about lumpias?
Ava: [Gasp] Annaliese: Oo-ooh.
-Trevor: Oh, yes. We ordered. I ordered that for a appetizer.
-Ava: I loved it. Sbrocco: I think lumpias
might be one of the favorites. Ava & Trevor: Yeah. Trevia:
So lumpia is pretty much
like an egg roll, like.
Annaliese: Ohhh! [hushed] So good, so good.
-Trevor: But this lumpia is smaller. Tapsilog actually did it
really good. They didn’t fry it too much,
so there was — Sbrocco: So it wasn’t greasy?
-Trevor: No, it wasn’t greasy. Sbrocco:
But Annaliese is over there,
going, “Oh, I loved this!” Annaliese:
They tasted  so good! Trevor:
And then did you try it
with the sauce? Annaliese: Yes.
-Sbrocco: You did?
Ava had it with the sauce. Ava: I thought it was
a little bit spicy, but I could handle it,
and I still liked it. I’ve never had lumpia before, but, I feel like
that was the best lumpia, even though
I’ve never had it before. [ Laughter ]
I still. Sbrocco: We call it a benchmark.
-Trevor: Yeah. Sbrocco: All the other lumpias
that you try in your life are gonna have to be
better than this one. [ Laughter ] And what about dessert? Did you have anything sweet Trevor: Yes.
-Sbrocco: at the end? Go! Annaliese:
I had the  halo-halo, “mix-mix.” Trevor: Ooh, yeah. That’s good.
-Ava: Yeah. Uh-huh. Annaliese:
That was  so good. I just don’t like
the beans like. Trevor: Oh, the sweet beans?
-Annaliese: Yeah,
the sweet beans. I didn’t really
understand  that part. Sbrocco: Very traditional, yeah.
-Trevor: It is traditional. Sbrocco: And it’s kind of
a trendy dessert now. Everybody’s getting halo-halo.
-Trevor: Yeah.  Halo-halo
literally means “mix-mix,” so, it’s pretty much shaved ice with lots of sweet beans
and preserved fruit sometimes, and then some sort of like
Jell-O jelly with — purple yam, in Filipino,
is  ube, so with the ube ice cream. Sbrocco:
And did you like halo-halo? Ava: At first, when it said,
“Yam ice cream,” I was like,
“Um, will I like this?” But then I just loved it. Sbrocco: And was this
a fun place to go to? Children: Yeah.
-Sbrocco: Did you enjoy the atmosphere and…? Yeah?
-Trevor: It’s a good sports place that, some adults
will go there for the bar and then, lots of families,
so, you can meet new people. Man: Hello, folks.
-Ava: Service was really nice. The guy we had,
he was really, really nice. We asked him like,
“What are your favorites?” and we got everything that
he said was his favorite. Sbrocco:
Did you get anything to drink? Ava: Yeah.
We got the cantaloupe juice and they actually make it,
so it was  really good. Trevor: Yeah.
-Sbrocco: I don’t know that I’ve ever had cantaloupe juice.
-Ava: Yeah, I’ve never had it. Trevor: They have lots
of different tropical juices. Annaliese: I didn’t have it.
-Trevor: Like, for example, my dad got calamansi juice. I got Sarsi. It’s pretty much a sarsaparilla, just, it has the taste
of the root beer. Sbrocco: All right, Trevor.
Your spot. Give us a quick summary. Trevor:
So, Tapsilog Bistro is not just a good Filipino food place,
but also just good food, to meet new people,
and have a great time. Sbrocco: Okay, and Annaliese.
-Annaliese: It’s a great time to go see the game and… the service is awesome.
-Sbrocco: All right. Ava: Great place to go
for Filipino food and it has the best lumpia. Sbrocco: [laughs] All right. If you would like to try
Tapsilog Bistro, it’s on West Hamilton Avenue
in Campbell. It’s open for dinner
Tuesday through Friday; breakfast, lunch, and dinner
on Saturdays; and breakfast and lunch
on Sundays. The average dinner tab,
per person, is around $20. ♪♪ ♪♪ Ava’s spot is extra-special because it was her mom’s
favorite high-school hangout and, over the past four decades,
not much has changed. They’re still servin’ up
pipin’-hot pizza pies, using the same recipes
since the 1970s. Keepin’ it old-school
in San Francisco, it’s Giorgio’s Pizzeria. ♪♪ Contini: You know, pizza is
a different type of meal. People come to have pizza
when they’re celebrating things, celebrating a birthday,
sports parties. Child: [Laughing]
-Contini: It’s a real
comfort food. I’m Victor Contini, co-owner
of Giorgio’s in San Francisco. My father and uncle
actually purchased it in 1978 from the original George. I was about, 13 at the time, and I was working
on the weekends with my dad. I’ve done everything here,
but making a really nice pizza and, you know, watching
the people enjoy it, yeah, that’s what really
makes me feel good. Everything’s fresh.
We make it every day. It’s the old-school way:
water, salt, yeast. It’s almost an artistic thing, where every pizza
is a little bit unique ’cause we don’t
cookie-cutter it, right? Everything’s by hand. Man: [Laughing] Contini:
I have a brother and a sister. They’re still involved. Our childhood friend Tony,
he is also one of our partners, so, we have seen generations
come through here. I’ve seen kids, as babies,
coming in with their parents and then seen them
a few years later, coming with their dates
in high school and even to the point,
we’ve been around so long, I’ve seen the kids come in
with their own kids, and that’s not uncommon
at all around here. I’m waiting to see grandkids
[laughs] and I think that’s gonna
happen really soon, [laughs]
being here for 40 years, yeah. ♪♪ Sbrocco: All right, Ava.
We are gonna talk about pizza in just a second, but, first,
I want you to show everybody a hip-hop move.
Give us a little arm movement, a little — There we go.
-Ava: Oh, yeah. Sbrocco: Everybody, come on.
Gimme your hip-hop moves. Now that we’ve got hip hop
out of the way, let’s talk about pizza. Why is Giorgio’s
so special to you? Is it because your mom
loved it, too? Ava: Yeah.
My mom used to go there after school
with all her friends and just order like 10 pizzas.
Sbrocco: [laughs] All for herself or for
-Trevor: That’s a lot. Sbrocco: her friends, too?
-Ava: For her friends, too. Trevor: That’s a lot. Sbrocco: And so it’s still kind
of the same place, right? Ava: It’s the same as it was
when my mom went there. They have checkered tablecloths
and you can just smell the pizza from the kitchen
and you can also look, actually, while they’re making the pizza
and it’s very welcoming. The waiters are so nice to you. Sbrocco: And they’ve known
your mom for a long time. Ava: Yeah.
-Sbrocco: And do you have a favorite pizza that you get? Ava: Yeah.
I like the chicken-pesto pizza. They put just the right amount
of pesto and chicken. Also, on some
chicken-pesto pizzas, they don’t put the sauce, too,
like the tomato sauce, but on this one, they do. Sbrocco:
And what about the crust,
is it a crispy crust? Ava: Well, you can make it
how you want to. You could say, “Not so crispy,” or like “Very crispy,”
so I really like that. I like it crispy,
like very crispy. Sbrocco: Right.
Did you like the pizza, Trevor? Did you have a good experience?
-Trevor: Yeah.
It was really good. Like when I came in, I saw
the food that other people got and I’m like,
“Ooh, I want that one. Oh, I want that one. That one looks interesting.
Hmm. Do I want that? Sbrocco:
You can have it all. Trevor: [scoffing] Yeah, I wish.
-Sbrocco: You can have it all. Trevor: I wish. Not enough room
in my tummy, though. Annaliese:
One bite of everything. [ Laughter ]
Ava: Yeah. Trevor:
We got the Giorgio’s Special, the tomato-basil, the anchovies-and-olives, and the Hawaiian, and my highlight of those four was probably the tomato-basil. It tasted like
a Margherita pizza. Just the one thing that
my family’s mistake is we got the slices,
so, it’s already a made cheese pizza
and then they put it on. Next time, we should get actual
pizzas ’cause they cook it fresh and all of the toppings
is cooked with it. Sbrocco: Right. And, Annaliese,
what did you have? ‘Cause they have more
than pizza, don’t they? Annaliese: Yeah. I just got normal pizza,
a cheese pizza, and pepperoni. To me, it was kinda too greasy
and I asked for thick crust, but they gave me thin.
And the other thing I got was the Alfredo pasta
with the chicken. Trevor:
Ooh, that sounds good. Annaliese: And the noodles
were cooked perfectly and just it melts in my mouth. It’s so good!
-Sbrocco: [Laughing] Annaliese: And like
perfect amount of garlic, perfect amount of salt. Sbrocco: And no vegetables. Annaliese: No vegetables.
-Trevor: No vegetables. Sbrocco: You don’t like
vegetables. I know. Annaliese: Nope.
[ Laughter ] Like it was a creamy sauce. Like I really like
Alfredo pasta and I think this place
was the best one. Ava: I get the creamy
pesto pasta. I love getting pesto there
-Trevor: Oh, pesto sounds good. Ava: because it doesn’t
have too much cream. It’s like the best pesto, ever. Sbrocco: What else did
you guys have, Trevor? Trevor: Well, my brother got
the mini cheese pizza and that’s how we saw that we
needed to get the actual pizza. And also, we ordered the chicken
and sun-dried-tomato fusilli. So, the chicken was
perfectly moist and then the sun-dried tomatoes
gave it a little hint of acid that would put the creaminess
of the pasta all together. Sbrocco:
Just kinda balance it out? Trevor: Yeah, balance it out.
-Sbrocco: Yeah. Trevor: When it came out,
it was so hot, so, then, when we put it
in our mouth, it literally like
all the negative feelings just like run away
[ Laughter ] and it was like really good. Sbrocco: It made you very happy.
-Trevor: Yeah. Ava: I also get
the chicken Parmesan. It’s really good because
it’s all mixed in together and there’s just like
the right amount of everything. And, when you eat it, to me, it feels like I get really
warm inside and feel so good. Sbrocco:
[laughs] You like it? You think it’s good
for groups and things? Ava: Yeah.
-Trevor: Definitely, yes.
-Sbrocco: Is it good for a romantic dinner, you think?
-Children: No. Sbrocco: No, too loud.
-Annaliese: Too noisy. Trevor: Definitely not.
-Ava: Yeah. [ Laughter ]
Sbrocco: More a family place, party place.
-Ava: But, on Wednesdays, I think it is,
you can make your own pizza. They give you like dough and there’s toppings
on the table, and you just put on
whatever you want. Trevor: Ooh!
-Ava: And then they cook it for you.
-Annaliese: Whoa. Sbrocco:
And that’s the kids’ happy hour. Trevor: That sounds so good.
-Sbrocco: Yeah. That sounds fun. Ava: Yeah.
-Trevor: I bet my brother would love that.
-Sbrocco: Right. And then he’s gonna share.
-Trevor: No. Sbrocco: No.
[ Laughter ] Did anybody have  any room
for any dessert? Ava: I had the tiramisu. It was very creamy. I’ve never really had it before,
so it was like a new thing for me to have
and I just loved it. Trevor: I kind of wanted
the New York cheesecake, but my dad said, “No. No.”
-Sbrocco: [Laughing] Annaliese: Uh, yeah, no.
[ Laughter ] I was too full.
-Trevor: Yeah. Sbrocco:
Well, this is your spot,
so give us a quick summary. Ava: A great place to go with
your family and your friends. Sbrocco: All right.
And Annaliese? Annaliese: It’s also a great
place to go, family-friendly, but a little bit noisy for me.
-Sbrocco: And Trevor. Trevor: This is the
neighborhood pizza joint that  you’re gonna wanna have
in your neighborhood. Sbrocco: Well, if  you would like
to try Giorgio’s Pizzeria, it’s at the corner of 3rd
and Clement in San Francisco. It’s open every day
for lunch and dinner and reservations
are not accepted. The average dinner tab,
per person, is around $20. I have to think my great, great
guests on this week’s show. Annaliese’s pick,
featuring kid-friendly cuisine, at Minato Japanese Restaurant
in San Jose. Trevor’s go-to, Tapsilog Bistro, where authentic
Filipino flavors pair with a sporty atmosphere
in Campbell. And Ava’s nostalgic
San Francisco pizzeria, Giorgio’s. 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 ya then. Everybody, go in! Go big! Whoo-hoo! All right. Show me your moves. Show me your moves. ♪♪ 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 to see all your favorite
episodes again anytime. Cheers! Sbrocco: Do you guys
even know what SPAM is? Trevor: I make a joke like, “Oh, it’s from a SPAM-imal.” [ Laughter ] [ Beep ]
Sbrocco: 10-year-old — [ Laughter ] She wasn’t ready
for her close-up. Annaliese: It’s candy, but it
seems like it’s real good. Like it’s a bread,
but it’s actually candy; ramen, but it’s
actually candy, and — Sbrocco: Sounds like heaven.
-Annaliese: Yeah. Sbrocco:
Everything’s actually candy. Annaliese: Yeah.
[ Laughter ]

One thought on “Minato Japanese Restaurant, Tapsilog Bistro, Giorgio’s Pizzeria: Check, Please! Bay Area Kids review

  1. I am a fan of Bay Area Check Please! How did I miss that episode?! This is my favorite! Thank you ladies and gents for the great spots to try.

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