Teleferic Barcelona, Sodini’s Trattoria, Jubba Somali Restaurant: Check, Please! Bay Area reviews


De La Torre-Easthope:
I love every bite. Sbrocco: It comes around
in the little pincho cart. Pearson: I would go there and
want to get 100 of those to go. Sbrocco: Right. Combs: And I went there
and it blew my mind. De La Torre-Easthope: No frills.
Sbrocco: No frills. No fuff. No. De La Torre-Easthope:
No kombucha on that. 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. 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. This week, massage therapist
Saudia Combs invites us to experience flavor-packed
East African cuisine in San Jose, and entertainment attorney
Mark Pearson negotiates
the perfect Tuscan feast at his historic North Beach
institution in San Francisco, but first, high school
art teacher Marian De La Torre-Easthope
takes us on a virtual vacation to Spain. Her lively taverna
in Walnut Creek showcases
Basque-inspired pinchos, creative paellas,
and festive cocktails.Bienvenida
to Telefèric Barcelona. ♪♪ Cabezas:“Telefèric”
means cable car, so we love this concept,
right, because the cable car is a
connection between two points, and it’s what
we are a little bit. We are the Spanish connection
in Walnut Creek, California. Our goal is sharing
Spanish culture. Spanish culture means being
around the table with nice food, with beautiful friends. Olmo: We want to give
a full experience. It’s not only about service. It’s not only about food. So same way we do things
in Spain. We bring the same activities. We bring the same atmosphere, and we want them to feel like
in Spain, like at home, Spanish home,
Barcelona home. ♪♪ Cabezas: What I would say
is that we’re authentic. All the chefs were Spanish. Food is our identity in Spain,
and food, in our culture, is a tool to meet new people,
to understand new perspective, new points of view
and to be more mind open. Olmo: So we really are
like a little family, and also we want to feel
like this with our customers. We like to have fun
while working, and actually our guests should
be the main part of the fun, and they are the reason
why we’re here. Woman: Olé! Sbrocco: Now, you are
from Spain, right, Marian? De La Torre-Easthope: Correct. Sbrocco:
And Basque Country, correct? De La Torre-Easthope:
Yes, Bilbao. Mm-hmm. Sbrocco: And Telefèric Barcelona has its original outpost
in Barcelona. De La Torre-Easthope:
Yes, that’s right. Sbrocco: Mm-hmm. De La Torre-Easthope:
But they do the pinchos, which is a very Basque — the bar bites
from the Basque Country, which is kind of
what pulls me in. Sbrocco:
Right, and it comes around in the little pincho cart. De La Torre-Easthope: The pincho
carts is important because they have all
the really small bites. Sbrocco: Mm-hmm. De La Torre-Easthope: And they
are supposed to be beautiful as well as flavorful, and those, you could
really fill up on those. You have to be kind of careful
when you look at the cart. Combs: Excuse,
what does “pincho” mean? Like, small bites? De La Torre-Easthope:
Pincho, thank you for asking, is a skewer, sopinchar
basically means to, you know, to poke through, and those are the ones
that you find in the Basque Country
usually at the bar. Sbrocco: And we think of them
as small plates or tapas, but in Basque Country, it’s pinchos, which are smaller,
and you grab them and eat them. De La Torre-Easthope:
So much smaller, yeah. Sbrocco: Well, tell us
what you get when you go. De La Torre-Easthope: Usually,
I will have to get the pulpo telefèric most
of the time to start, which is the octopus dish.
Sbrocco: Mm-hmm. De La Torre-Easthope: And they
prepare it kind of like in the north in Spain,
you know, with — on a bed of potatoes, and they’ll broil it
a little bit, grill it so they have
a nice texture and then put
pimentón de la vera, which is the Spanish paprika,
so it’s just kind of the overlap of flavors
that I’m really used to, and I just —
I love every bite. Pearson: And that octopus,
it was amazing, just as you described it. Like, the little rub
that’s on there, oh, my God. That was wonderful. Sbrocco: What was
your experience, Saudia? Combs: Well, I actually went for
lunch and went on a Friday, so it wasn’t too busy.
Pearson: Mm-hmm. Combs: But it was, like,
excellent if you are going for, like, a business lunch
or something like that. It wasn’t too overcrowded, and I came during
happy hour as well, so I had the red wine sangria. You actually have your choice
of three different sangrias. I had the red wine. It comes with fresh blueberries,
fresh raspberries, fresh cinnamon stick,
and it was terrific. De La Torre-Easthope:
And it’s really good. I’m not a sangria lover. It’s like a tourist drink,
I always think. Pearson: Right, right. De La Torre-Easthope:
But the cava sangria, it’s called Barceloneta. Pearson:
That’s right. Okay. De La Torre-Easthope:
That is amazing, and in the summer,
I will have that. Sbrocco: And you can sit out
on the patio. De La Torre-Easthope: Yes,
the outdoor patio in the summer is the perfect place. Sbrocco: And, Mark,
what was your experience? Pearson: Yeah, so Monday night,
went for the flamenco night, which was amazing, right? It was so much fun. Great restaurant,
and on a Monday night, we walked all through
downtown Walnut Creek. Nothing else seemed
to be popping, and this restaurant
was popping. Everybody was having
a good time, and one of the things
that I really liked when you made the reservation
for Monday night, which is when they do
the flamenco, they ask you, “Do you want
to watch the show?” And then they set the table
accordingly so that everybody
is facing where the show is. Sbrocco: They really do try
to capture a sense of Spain, you know, a sense
of Catalonia. De La Torre-Easthope: That’s
what I love about going to Telefèric. You know, once I walk in,
everybody welcomes me. I mean, that just makes me feel
like, you know, we’re family, and then I love the people. The way they have set up
the tables in the larger part, there’ll be families or group, and then the people
at the bar really hang out. They get to meet other peoples. It’s a beautiful environment
where people can connect
with other people. Sbrocco: What else do you get? De La Torre-Easthope:
I love how they do paella. They really —
Outside of Spain, this is the best paella
I’ve ever had. Combs: Yeah, that’s the best
I’ve ever had. De La Torre-Easthope: So, like,
Saudia really liked it, and that is —
Combs: Hands down. I got the carne paella,
and it was excellent. The best carnitas I’ve ever put
in my mouth in my life, not kidding. It’s a carnita, and it has
a little bone attached, too, which is great, so it came
with sautéed vegetables, and it comes with
saffron rice as well. Sbrocco: Mm-hmm.
Combs: It was perfect. It was not dry. It was nice and moist,
and it was excellent. Sbrocco: And they have
different types of paella. De La Torre-Easthope: Yes,
currently they have the one they make, bogavante,
which is Spanish for lobster, and this serve as a large paella for two or three people,
and it really is. This is a big serving. It’s made out of different
kind of seafood. Pearson: Yeah,
and I love seafood, so I also had the jumbo shrimp. De La Torre-Easthope: Mm-hmm.
Sbrocco: To start out with it? Pearson: To start out with.
Which I thought was great, and then I also had
the hanger steak, and it’s — They cut it themselves,
which is always, like, tricky, you know, but it was perfect.
De La Torre-Easthope: Yeah. Pearson: Yeah,
it was really good, and the potatoes
that came with it, awesome. Sbrocco:
What about jamón ibérico? De La Torre-Easthope:
Oh, my God. It’s —
The jamón ibérico is — You have to have that. It’s this marbley, you know,
acorn-fed ham, and — Sbrocco: It’s like butter.
It just melts in your mouth. De La Torre-Easthope: It is.
It melts in your mouth. And they serve it
with the pan tumaga, which is a very
Catalonian thing to do. Pearson: We didn’t have that,
but now I’m going back. De La Torre-Easthope:
Go back just for that. Sbrocco: Just for that’s.
De La Torre-Easthope: Yes. Sbrocco:
And what about postre? Postre, a little dessert. Pearson: We had everything on
the dessert menu and shared it, but the flan.
De La Torre-Easthope: Yeah. Pearson:
Oh, my. Okay. It sounds weird, but to me, the flan tastes like
the best breakfast cereal you’ve ever had.
Combs: Wow. Pearson: Right?
It had, like — Combs: Like Cap’n Crunch.
Pearson: Yeah. Like, I was like —
No, no, more like a Lucky Charm. It had, like, a little
marshmallow taste to it. Oh, it was so good. I wanted to get more of that.
Yeah, that was really good. De La Torre-Easthope:
Torrijas are really good. The torrija is a recipe
from sous chef Rodrigo that he brought from his mother,
and it’s just gold because it had
the very soft cinnamony flavor. Pearson: Mm-hmm. De La Torre-Easthope:
Very soft inside, a little change of textures
between the outside and inside, and they serve it
with some cream and also, like, a little bit like an orange coulis sauce.
You know. Sbrocco:
That’s the one to go for. De La Torre-Easthope:
You know when people go crazy with ice cream
when they’re having a bad day? I would have torrijas.
That’s the thing. It’s just so wonderful.
Pearson: Yeah. Sbrocco: All right, Marian.
Your spot, wrap it up for us. De La Torre-Easthope: If you
want to experience some great Spanish cuisine
with a creative twist and feel like you could be
anywhere in Spain, come to Telefèric. Sbrocco:
All right, and Saudia. Combs: If you’re looking
for excellent, authentic Spanish food,
this is definitely the place. Sbrocco: And Mark.
Pearson: Monday is the fun day for tapas in Walnut Creek
for sure. Sbrocco: All right. If you would like to try
Telefèric Barcelona, it’s located on Mount Diablo
Boulevard in Walnut Creek. The telephone number
is 925-300-3826. It’s open for lunch and dinner
every day with flamenco
every Monday night. Reservations are recommended,
and the average dinner tab per person without drinks
is around $40. ♪♪ ♪♪ ♪♪ Sbrocco: Mark’s pick has been
a fixture in North Beach for over a century. This local neighborhood
restaurant strives to make every patron
sempre in famiglia — always family. Welcome to
Sodini’s Green Valley. Sodini: Well, hello, hello. Come on in, guys. Oh, I want them to feel
just like family right when they walk
in the door. Nice to meet you, Mike. Hi, I’m Mark Sodini, owner of Sodini’s Trattoria
in North Beach, San Francisco. Man: What’s going on?
Long time no see. Sodini: This is as old-school
as you can get. Woman #2: Cheers! Sodini: The restaurant opened
in the early 1900s as Green Valley,
and we bought it 27 years ago, and all we did
is add our name to it. We started off no decaf,
no dessert, no reservations,
no exceptions. You know, we stuck to it.
It’s pretty simple. Not too many frills,
and that’s how we like it. It’s just a neighborhood
establishment. The food is from
northern Tuscany. A lot of the recipes came from
my grandparents’ restaurant. The tortellini carbonara
is to die for. The lasagne is homemade.
Woman #3: Hi! Sodini: The staff that
works here is magical, and once you come in, you’ll know exactly
what I’m talking about. I have a lot of people that have
been here for over 20 years. Man #2: See you, my friend. Sodini:
All of us are in it together. We’re all neighborhood. 90% of the people
that work here live within a four-block radius. Man #3: How are you?
Man #4: Nice to see you. Sodini: The only reason
it’s successful is because of the community. People walk in, and most of them
don’t want to leave, so that’s a good sign. I see 90% of the people,
the same people every week, and that’s exactly
what I want it to be. Sbrocco: Alright, Mark.
Let’s talk about this. You have a history
with this place, don’t you? Pearson: Okay. Yeah, we’ve been going there
forever, and Mark is great. Last time I was in there,
he was super gregarious. We had to wait a whopping
20 minutes, and so… Sodini: A little bruschetta
while everyone is waiting. Pearson:
…he gave us some bruschetta, and we chilled out
at the bar. Sbrocco: Yeah?
Pearson: Yeah. It’s just — It’s a fun spot,
has a very locals feel. You know,
it’s there in North Beach, which is traditionally
a really touristy area. Sbrocco: Right. Pearson: But it’s a little bit
off Columbus, so it very much
local feel to it. Sbrocco: And what do you
start out with? Pearson: So hopefully it’s
a night when Anna is working. She’s one of the bartenders, and
she’ll just make you something, and she does these,
like, lemon drops… Combs: That had to be the girl.
Yeah, she’s awesome. Pearson: Right?
And, like, they’re amazing. She won’t tell you what’s in it,
and they’re kind of special, or a Manhattan.
You know, when I go there, it’s like, you want
to go for the classics. Combs: Does she know your name?
She knows your name, I’m sure. Pearson: They’ll know
everybody there. Combs: Everybody that walked in,
she’s like, “Hey, so-and so. Hey,” and I was like,
“Wow, this place is awesome.” Pearson: Yeah, they know
everybody there. De La Torre-Easthope:
And we had a Manhattan also. We basically asked —
We had a waitress. Her name is Linda.
Pearson: Okay. Yeah, Linda. De La Torre-Easthope:
Linda is an institution. We would drink and eat
anything Linda says. I would take life advice
from Linda. Pearson: Right, right?
De La Torre-Easthope: She was the supreme waitress,
and she — You know, the mixed drinks
are very classic hair-on-your-chest
kind of drinks. No frills.
Sbrocco: No frills. No fuff. No. De La Torre-Easthope:
No kombucha on that. Pearson: Right, right. De La Torre-Easthope:
So we all loved it. We loved the drinks.
We loved the food. Sbrocco:
What was the starter for you? De La Torre-Easthope: We started
with fritto misto, you know, which is calamari
and prawns and artichokes, I think,
which was just scrumptious. Combs: Artichoke hearts. De La Torre-Easthope:
They tasted like sea, like ocean, you know?
Pearson: Oh, yeah, yeah, fresh. De La Torre-Easthope: So
we loved it quite a bit. Very fresh.
Everybody loved it. Sbrocco: What did you
start with, Saudia? Combs: We started with calamari and the Caesar salad,
which was good. The calamari was good. It didn’t have too much flavor, but it was very fresh,
which I liked. Sbrocco: And what about
the Caesar salad. Combs: We started off with the
Caesar salad, and it was great. It was authentic because
it actually included a couple of anchovies on top. Sbrocco: Right.
Combs: So it was great. If you eat it without
the anchovies, it’s okay, but then when you cut a piece with the anchovies
and take that bite, then that tastes
really authentic, and it just explodes
in your mouth with flavor. Pearson: So we usually get,
like, the mixed green salad, which is one of these salads
that they put everything in because it literally
is the kitchen sink of garden salads.
It’s awesome. Combs: My brother-in-law
had that salad, and I was surprised
to see the beans in there. I thought that was
pretty authentic. Pearson: Right? Right, yeah.
Combs: You don’t usually see beans in mixed green salads.
Pearson: I know. I know. Yeah. Sbrocco: Well, they do have
a lot of things you can’t do, right?
Pearson: Right. Sbrocco: No reservations.
Pearson: No reservations. Sbrocco: No dessert.
Combs: Right, right. De La Torre-Easthope: Oh, I saw
all the notes, I was afraid. These people are
going to be hostile. Combs:
The no reservations killed us. De La Torre-Easthope:
But, but we — Sbrocco: “No reservations!
No dessert!” De La Torre-Easthope: They
actually were super nice. Combs: The wait was so long. Sbrocco: Was it just so busy?
Was that the reason? Combs: It was very busy.
It was very busy. De La Torre-Easthope:
It was packed. Always. Combs: It was totally packed,
wall-to-wall. Pearson: But it’s not
a huge place, and it’s pretty popular, yeah. Sbrocco: What is your main
course there? Pearson: I always get
the chicken parm. Sbrocco: Always chicken parm. Pearson: It’s pounded nice
and thin. It’s perfectly breaded. Really good cheese, and the
marinara sauce is wonderful. Yeah, the marinara sauce, the
last time I went in was like — It just made me very happy. Sbrocco: And what did you have
to eat after those salads? Combs: So I had the tortellini. Pearson: Okay.
Combs: Pesto tortellini. I initially thought
it was too salty. Got most of it to go.
Went home. Had a few drinks at home. Ate the food,
and it was delicious, and I noticed everybody in there
was drinking, so I’m like, “Okay, this is more of,
like, a fun spot.” You know, I came with my family. I was the designated driver,
didn’t have any drinks, so the food was a little
too salty for my palate, but I’m telling you,
once I went home and had a few drinks,
it was excellent. Sbrocco: It balances out
the saltiness of it. Combs:
It totally does, absolutely. De La Torre-Easthope: Everything
about this place is classic, and you forget — You know, you’re always
trying the latest spot, and then you go there,
and you have that heartwarming experience
of old San Francisco. Combs: It is very heartwarming.
Right. Pearson: Right.
Old San Francisco. Combs: Absolutely.
Absolutely. De La Torre-Easthope:
We ate the gnocchi. The gnocchi just with
a red sauce, and everything was just
so, like, nona made it, just kind of melt
in your mouth kind of gnocchi. Just we loved it. We also had lasagne.
We had everything. Sbrocco:
Tell me about the lasagne. De La Torre-Easthope:
Just one of those lasagnes that just kind of goes…
melts. It was just really cheesy,
you know. I mean, but very, very classic. De La Torre-Easthope: I mean,
we shared everything because it was just a few of us,
and we had lasagne. We had gnocchi.
We had tortellini. It was —
Everything was delicious. Everything was just classic. This is just the classic spot. I mean, it brought me back
to 30 years ago, the first time I came to the Bay
Area, and I thought, “Oh!” Pearson: Yeah.
Sbrocco: Classic North Beach. Pearson: Yeah.
Did anybody have the salmon? De La Torre-Easthope: No.
Pearson: So it’s kind of a running joke
whenever we go in there because they have, like,
a specials board that’s up on the wall, and it’s had salmon
on the specials board forever, every time. Combs: Salmon was the special
when we went Pearson:
It’s always the special.
Combs: It was the special. Nobody ordered it,
but it was the special. Pearson: It’s always been
the special. Combs: Yeah.
Pearson: And it’s great. De La Torre-Easthope: But you
know what they had? They had crayons. Talking about the special board.
Pearson: Yes. De La Torre-Easthope: You can
actually sketch on your — I miss that
they still have crayons. Sbrocco: But you’re
an art teacher, right? De La Torre-Easthope: Yeah,
so we were drawing on the table. I mean, it was dinner. There were no kids there,
but they still gave us crayons. Combs: I came with my nephew
who is only 3 years old, and then my son is 8.
Pearson: Okay. Combs: And for having to wait
almost an hour for a table… Pearson: Ah, yes. Combs: …they were
pretty accommodating. They gave them crayons
once we got to the table. The kids kind of enjoyed
the lively environment. They were very accommodating
to them. They were accommodating to us. They actually comped our drinks,
which was great. Yeah, so that was excellent. Also, it doesn’t say
on the menu, which people, if you have kids,
pay attention, you can ask
for the kid-size porn because there is no kids menu.
Sbrocco: Alright, Mark. Your spot,
give us a quick summary. Pearson:
Old-school San Francisco and my favorite Italian-American
restaurant in the city. Yeah. Sbrocco: Alright. Saudia? Combs: Looking for a lively spot
in San Francisco with great Italian food,
especially if you have kids. Sbrocco:
Alright. Marian. De La Torre-Easthope: If you
want some of the old flavor of San Francisco Italian North
Beach food with great service, and if you want to have
a great time, come to Sodini’s. Sbrocco: Alright. If you would like to try
Sodini’s Green Valley, it’s located on Green Street
in San Francisco. The telephone number
is 415-291-0499. It’s open for dinner every day. Reservations are not accepted,
and the average meal per person without drinks
is around $25. ♪♪ ♪♪ ♪♪ Woman #4: Thank you.
Thank you. Sbrocco: Saudia’s hidden gem
is located in San Jose. Though hard to find,
it’s worth the search. This halal Somalian spot
offers flavorful meals with ample portions. To discover east African cuisine
at an affordable price, try Jubba Somali Restaurant. ♪♪ Hashi: He used to come
to the restaurant when he was 2 years old. Nur: The name of restaurant,
it come from the Somali river. They call Jubba River. That’s why we named it that,
Jubba. Hashi: It’s the only
Somali restaurant in the whole Bay Area. Nur: My name is Amina Nur. I’m the owner
of Jubba Somali Restaurant. Hashi: My name is Fatima Hashi. I’m the manager, cashier, waiter
everything with restaurant. It’s difficult in the beginning because not a lot of people
know where Somalia is. Not a lot of people
knew the food. The first time people come in
the restaurant, we welcome them. We explain to them,
this is Somali food. Man #5: The old goodness
right there. Hashi: I would describe it
is very delicious food. It has a mix of Indian. It has a mix of a Ethiopian. It has a mix of Italian. Nur: I try to make whatever food
we have back home, the cultural food,
I try to make here. Hashi: So everything we have
on menu is our traditional food. The injerra and the chapati
is our breakfast. Rice and pasta is our lunch. Nur:
She always been my customer. I love my business,
and I have a lot of friends. They come to me,
and a lot of people knows me, and I know a lot of people. Hashi: She loves meeting
new people every day. Nur: We help each other. We have to work together. Hashi:
We like to help her, and yeah. Nur: I like it. Hashi: And we work here
for free, too. Sbrocco: Now, Saudia,
how did you discover this spot? Because you wouldn’t necessarily
find it if you were just
driving by or what. Combs: You would not at all.
Interesting story. One of my coworkers
is from Africa. She’s actually Kenyan, and I love Caribbean food,
love African food, but there’s not
a lot of places around here, where I’m from in the South Bay,
to eat, so I’m like,
“Dude, where do you eat at?” And she’s like, “Jubba!” And she was so excited,
and she’s like, “You would never find it
unless you know where it’s at, and I went there,
and it blew my mind. Sbrocco: Well,
and it’s East African cuisine, so there is a real distinct feel
and unique flavors to the food. Pearson: Yeah. Combs: Well, you know what
I love about this restaurant is that they have, like,
five main dishes, and that’s it, and all of their main
dishes consist of chicken, beef, or goat, and they’re all pretty much
prepared the same way, just packaged up differently.
Sbrocco: Right. Combs:
And so it’s very, very simple, so everything is kind of sautéed
with vegetables, and then it’s all served
with this, like, saffron kind of dirty rice that has, like,
a coriander flavor to it, and then they have
the roti bread, which this is the only place
in the South Bay that you could find
this roti bread. It’s kind of similar to a naan
but a little bit more crispier. It is made to order
just like a naan, and it’s beautiful,
so usually every time I go, I get the sports plate,
which is two different meats. It’s either the beef suqaar,
chicken suqaar or goat suqaar. I usually get the beef
and the goat suqaar, which is —
The suqaar is basically just the sautéed meat
and vegetables. Then you can get it in a wrap. You can get it just as a plate,
like the sports plate. Sbrocco: And what did you have,
Mark, when you — Pearson: We had all three.
So we had the beef, the goat — Sbrocco: You had
the sports plate. You had the sports plate.
Pearson: Yeah. We had the beef
and the goat suqaar, and then we had
the chicken wrap. I think the beef we had
with rice and then the goat
with the bread. It was all fabulous.
Combs: Yes. Pearson: No, but the sambusa.
Combs: Oh! Sbrocco: Sambusa,
yet another signature — Pearson: Oh, my God. Oh, my. De La Torre-Easthope:
Oh, that was so good. Combs: That was — That’s one
of my favorite dishes. Pearson:
It was mind-numbingly good. Combs: Yes.
Sbrocco: Right? Pearson:
Just everything about it. First it was all the veggies
inside that I really like. It was onions and bell peppers
and zucchini in there. I think there was a little bit
of carrot, and then the meat inside was perfect. Sbrocco: Kind of like a samosa.
People are familiar with — Pearson: Yeah! Combs: Sambusa is just
a bigger version and a little more spicier.
Pearson: It was unbelievable. I would, like, go there
and want to get, like, 100 of those to go.
Combs: Right. Pearson: Right?
I mean — De La Torre-Easthope: It has
a cumin flavor, the sambusa, which I really love to find, and it’s really
a generous portion of meat. The whole menu
is very meat-centric. Combs: Right. Sbrocco: And this is focused
on halal meats, so. De La Torre-Easthope: Yes. Sbrocco:
A certain way of butchery. De La Torre-Easthope:
Everything else, I thought it didn’t have many spices,
which I think is great for — Like, there were
a lot of families there. If you have little kids
and they’re a little bit fussy, the food is very approachable
by any culture. Pearson:
I totally agree with you. I had no idea what to expect. The other two people that I went
with had no idea what to expect, and it was very approachable. I like that way
of describing it. Combs: What about
the green sauce? De La Torre-Easthope: The green
sauce has a real kick. Pearson: Right. De La Torre-Easthope:
And they serve it on the side of the sambusa
or on the side of the meat. Pearson: Yeah. De La Torre-Easthope: And I
don’t know if it’s made with jalapeños
or some green peppers, and that really yummy. Sbrocco: Well, there’s
spaghetti, too, right? De La Torre-Easthope:
It has this mix of cultures. It has that Indian, which you
see in the sambusa or the chai. You can have chai.
Sbrocco: Right De La Torre-Easthope: And then
the injerra bread, which comes from the Ethiopia because they’re
bordering Ethiopia. Kind of — I love that —
I’m fascinated by the — You know, but all the cultures.
Combs: Right. Pearson: That tea that
you have at the end… Combs: Mm, yes. Pearson:
…which they wouldn’t tell us what was in it
even though we asked. De La Torre-Easthope:
It’s like a chai. Pearson:
It was like a secret recipe. Combs: Exactly. Pearson: It was really good.
Combs: Exactly. It tastes like a chai, exactly,
like a very sweet chai, but I’m sure it’s supposed
to be settling and help you kind of
digest everything. Pearson: Yeah.
Sbrocco: And service? De La Torre-Easthope:
Really sweet. This place is just like family
cooking for family. That’s the feel.
Combs: Yeah. Pearson: So the service
was nonexistent unfortunately. I think we might have gone
at a wrong time or maybe they were understaffed,
but he came over, took our order,
was very funny. Told us he wouldn’t tell us
what was in the tea. De La Torre-Easthope:
He doesn’t want to tell. Pearson:
Then he brought the tab back, and then he left
the restaurant. Combs: It was probably
at a shift time, yeah, the shift change. Pearson:
But it was like the food more than made up
for what was going on. Sbrocco:
Did you feel like you got value? Pearson: Yeah.
Sbrocco: Affordability? Pearson: Oh, for sure.
De La Torre-Easthope: Yes. Combs:
I feel like it’s so cheap. Pearson: Huge portions. De La Torre-Easthope:
Huge portions. Combs: Yeah, they give you
so much food for a very affordable price, and it’s right
by the light rail station. De La Torre-Easthope: There was
a really nice mix of people, very culturally divers, and, you know, ages also. Combs: Yeah.
Pearson: Absolutely. De La Torre-Easthope:
It was very chill. Sbrocco: It wasn’t as crowded?
De La Torre-Easthope: It wasn’t. Combs: It’s never crowded
when I go there either. Yeah, it’s pretty… De La Torre-Easthope:
It’s a small place. Combs: It’s a small place.
It’s very small. Sbrocco: And if you don’t
live nearby, you can go to
the Winchester Mystery House. Pearson: That’s exactly
what we did! That’s why we were down there. Sbrocco: Make a little
destination out of it, right? Pearson: Right.
We made it a destination. Combs: And it’s right
by the mall, too, so you can always
go shopping and whatnot. Pearson: Right on.
Sbrocco: All right. This is your spot.
Wrap it up for us. Combs:
Jubba is an excellent place if you’re looking
for good African food, which is hard to find
in the South Bay, and consistently great flavors. Sbrocco: Alright.
And Mark? Pearson: Go for the food. Sbrocco:
Excellent. Marian? De La Torre-Easthope: If you’re
curious to try some Somali food, come to Jubba in San Jose. Great spot. Sbrocco: If you would like to
try Jubba Somali Restaurant, it’s located on Terner Way
at Pearl in San Jose. The telephone number
is 408-440-1504. It’s open for lunch and dinner
Thursday through Tuesday. Reservations are not accepted, and the average tab per person
without drinks is around $15. I want to thank my guests
on this week’s show — Marian De La Torre-Easthope,
who invited us to dine, drink and even dance the night away at Walnut Creek’s Telefèric
Barcelona. Mark Pearson,
who introduced his authentic North Beach Italian institution, Sodini’s Green Valley
in San Francisco. And Saudia Combs, who shared
her delectable find in San Jose, Jubba Somali Restaurant. Now, we really want to hear
about your experiences at any of the restaurants
we’ve been talking about, so keep in touch
with us on Facebook and follow us on Twitter,
or better yet, post your favorite food shots
on Instagram at #bayareabites and have a chance to see
your food pics on the show, and don’t forget
that you can watch any of the shows on our website
at kqed.org/checkplease. It’s where you’ll find links
to the restaurants and where you’ll find
my notes on the wines and libations
we’re drinking today. So 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.
Now you get to cheers and toast. De La Torre-Easthope: Whoo-hoo.
Sbrocco: Alright. Let’s take a drink.
Beautiful. ♪♪ ♪♪ ♪♪

  1. Giant's Milk

    Somali food is life. Seriously. Its amazing. The people are awesome, friendly and love to chat when possible, but don't expect 5 star service because at the end, people come there to eat, not for over the top service.

Write a Comment

Your email address will not be published. Required fields are marked *