Our culinary journey kicks off in San Francisco’s Lower Nob Hill, where DACHA pairs Eastern European dishes with California flair in a sleek, modern setting. Named for the Russian word for “summer home,” Chef Katya Skye’s restaurant draws on her heritage, offering comfort dishes like syrniki brulee and sweet or savory blinchiki, alongside an elaborate mixology program. Across the Bay in downtown Berkeley, Pizzeria da Laura serves up something for every pizza lover — from New York to Detroit, Sicilian to grandma style. Chef Laura Meyer, a three-time World Pizza Champion and the first woman and first American to win Italy’s teglia category, brings her expertise to pies ranging from the Ray J to La Regina. Lastly, in Petaluma, Brigitte Bistro channels the flavors of Southern France through Chef Nick Ronan’s childhood memories. Named for his mother, this lively North Bay spot showcases French classics like soupe à l’oignon, steak tartare, and île flottante, all infused with a spirit of love and joie de vivre.
#CheckPleaseBayArea #EasternEuropeanFood #ItalianFood #FrenchFood #SanFrancisco #Berkeley #Petaluma
0:00 Check, Please! Bay Area (Season 20, Episode 12)
1:49 DACHA Kitchen & Bar (San Francisco)
4:21 Three Bay Area guests share their thoughts on DACHA Kitchen & Bar
10:03 Where to find DACHA Kitchen & Bar
10:28 Pizzeria da Laura (Berkeley)
12:55 Three Bay Area guests share their thoughts on Pizzeria da Laura
17:19 Where to find Pizzeria da Laura
17:51 Brigitte Bistro (Petaluma)
19:42 Three Bay Area guests share their thoughts on Brigitte Bistro
24:18 Where to find Brigitte Bistro
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5 Comments
I need to try Dacha!
Love this show and guests
Thank You, I just L♥️ VE your show‼️ so wonderful so helpful 🌹
Have you, in your entire life, met someone who doesn’t like pizza?!?! No, the answer is no. What a monster 😂
Pizzeria da Laura serves excellent pies. It's the crust. Any joint can pile on toppings, but a good crust is hard to come by, especially in the East Bay. Their NY style is nice and chewy while being thin. Their Sicilian is fluffy, almost airy, and perfect for people who don't like the floury bricks that pass as Sicilian-style at most joints. Their pies seem better to-go than at the table, whether it is the slight cooling in the box or perhaps they rest them a bit out of the oven. At the table, some of the larger NY pies can get sogged at the center. Not a problem if you have one of the square pizzas.