San Francisco Eats

Fill your stomach as you fill your gas tank.

nobody@vox.com(viva_la_taco) — Fri, 20 Jun 2008 11:45:02 -0700

As gas prices continue to soar, Jack wants to help fill your tummy - and save you cash.

Visit Jack @ the Official Website!

Bring any gas receipt to Jack in the Box next Thursday, June 26th, and get TWO FREE TACOS.

No gimmicks, no hidden fees, no purchase necessary - just TWO FREE TACOS!

Let all your friends know if they like taaaaacos!

Offer available in these states: WA, CA, NV, AZ, HI, ID, OR, TX, and these cities: Charlotte NC, Spartanburg NC, Greensville NC, Baton Rouge LA, Nashville TN, St. Louis MO, Salt Lake City UT.

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San Francisco Tour

nobody@vox.com(Red Mosquito) — Sun, 08 Jun 2008 07:48:37 -0700

I just found this Tour's site on the 'net and I must say it looks very nice. It appears to be a very inclusive tour around San Francisco. The length looks good and the start times look good, too.

I'm hoping I can catch this on Sunday, June 22 at 11:45 AM. IMy flight gets in around 9:55, not sure if that would be enough time to get to the Ferry Building (and then what to do with my luggage). I don't know, sounds like it could be pushing it. Otherwise this sounds like a good trip for Saturday before I leave.

I would like to see it as soon as I get to town, that way I'll have a reference of what to go back to later in the week after training is over. I'll have to check and see.

Any recommendations on where to eat when in town would also be great! I'll be checking the group and the many reviews in the time before I head out.

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Burgers Fried in 90 Year Old Grease?!?!

nobody@vox.com(Kat the Acrobat) — Thu, 05 Jun 2008 22:52:37 -0700

Apparently Dyer's Burgers are all the rage. I think I would probably have a heart attack just smelling the thing, but hey - deep fried twinkies are supposed to rock - why not a deep fried burger? :9

Hamburger America: Dyer's Burgers

Thanks for sending me the clip, sis - and the answer is "highly likely", just because of the novelty factor. Whether or not I will regret it a few hours later is a whole different story.

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REVIEW: Ad Hoc

nobody@vox.com(Liz Haskell) — Tue, 22 May 2007 05:26:24 -0700

6476 Washington St.
Yountville, CA. 94599
Phone: 707.944.2487 Fax: 707.944.2275
http://adhocrestaurant.com (under construction)

Executive Chef/Owner: Thomas Keller
Chef De Cuisine: Jeffrey Cerciello

The new Thomas Keller restaurant, Ad Hoc, is completely different than any other Keller restaurant I have ever been to anywhere. The menu consists of 4 courses, served family style and served to everyone. The price of the Prix Fixe is $45.00 per person, excluding wine, tax and tip. The menu is posted outside the restaurant around mid-day so you can check what you will be having. Monday night is fried chicken night, served twice monthly. The theory behind Per Se and FL that less is more is absolutely eschewed at Ad Hoc. Here the theory is more is more and how about more.

Adhoc1

Hearts of Romaine salad (pickled red onions, torn garlic croutons, Hobb’s bacon lardons and herbed cream dressing) – 4 huge pieces of Romaine that you basically ate with your fingers, placing the lardons, croutons, onions and dressing on top.

Adhoc2

Buttermilk Fried Chicken – bluelake green beans, cole slaw and garlic whipped potatoes – I called this dish Keller’s version of KFC. It was delicious, probably one of the best fried chicken dishes I have tasted – crunchy, moist, tender, luscious, full of flavor. Portion size was enormous. In fact, one of the bussers was doing a double at another restaurant and we gave him half our order to eat in the car. The potatoes were equally good and the green beans, crunchy with both being butter-laden in a good way.

Adhoc3

Adhoc4

Pedrozo Dairy Blondie’s Best – comice pears and marshall farm’s honey – Cheese was served at room temperature.

Adhoc5

Apple crisp – vanilla ice cream – Again portion size was massive; this was for 2 people!

Adhoc6

Conclusion: This was fun and unlike anything Thomas Keller is doing anywhere else. There is talk of adding a burger night.

posted by: Lizziee

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REVIEW: Bouchon

nobody@vox.com(Liz Haskell) — Tue, 22 May 2007 06:00:51 -0700

6534 Washington St.
Yountville, CA 94599
Phone: 707.944.8037
http://www.perseny.com/bouchon

Executive Chef/Owner: Thomas Keller
Chef de Cuisine: Jeffrey Cerciello
Sous Chef de Cuisine: Josh Crain

I have not been a fan of Bouchon and generally choose Bistro Jeanty for a bistro meal while visiting the area. But as we had decided to try Ad Hoc earlier and knew we were eating at the Laundry later, we figured we would make this a Keller Odyssey of sorts.

Service has always been a bit iffy at Bouchon, but at least at this lunch, it was perfect.

Oysters (4 East Coast and 4 West Coast) - Fresh, plump and tasty. All you could ask for from an oyster, and how I love thee! (shared).

Bouchon01

Beef Tongue on pain perdue with frisee and sauce Gribiche - Although this looks like more frisee than beef tongue, it wasn’t the case at all. The beef tongue was melt in your mouth delicious and perfect with the bread and Gribiche.

Bouchon02

Croque Madame (toasted ham and cheese sandwich on brioche with a fried egg and Mornay sauce served with french fries) – John was a happy camper; although he did complain that the fries were a bit on the soggy side.

Bouchon03

Conclusion: An excellent lunch, I'm happy to report. It has made it's way on to our itinerary for the next trip with hopes that the success will continue! Of course, I will let you know! :)

posted by: Lizziee

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REVIEW: Manresa

nobody@vox.com(Liz Haskell) — Fri, 04 May 2007 20:28:20 -0700

320 Village Ln.
Los Gatos, CA 95030
Phone: 408.354.4330
Fax: 408.354.0134
info@manresarestaurant.com

Executive Chef / Proprietor: David Kinch
Chef De Cuisine: Jeremy Fox

I owe complete credit to Pim (http://chezpim.typepad.com/) for introducing me to Manresa. Knowing it is always better to go to a restaurant as a newbie with someone who is known is definitely the way to go. My claim to fame is that I am no longer a newbie and just wish I could be a weekly regular. This is a great restaurant with a great chef. The dedication, the commitment, the quality, the execution – what more could one ask for and at Manresa you don’t have to ask because it delivers.

Chef Kinch warned me to come hungry and that was an easy order to obey. This was an extravaganza – an over-the-top experience and a wonderful way to add another year to my advancing age.

I apologize in advance for the lack of photographic skill because the pictures unfortunately detract rather than enhance, but I'm still learning this digital photography stuff! But I wanted the photos for my memory scrapbook rather than this brand new BLOG, so I'll give it more effort in the future. I also apologize if I mistakenly identify some of the ingredients improperly. I tried to take extensive notes, but sometimes it was hard to write fast enough and now after some time has passed, it has grown more difficult to read these notes.

Chef Kinch is aware of our food preferences – my love of Japanese food, fish, local ingredients, purity, “less is more”, so I am inclined to think that this menu was orientated in that direction. Unfortunately, I was eating with wimps and we had to cut some courses. As always, we begin with a generous offering of Amuses:

Red Pepper / Black Olive

Manresa01

This time I made a point to really “inhale” this dish – the favors are intense – think of taking something at its most basic, changing the shape and texture and keeping the ultimate taste.

Sea Urchin (UNI) Shooter

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The base was soy, ginger and citrus with shaved breakfast radish and scallions – OK someone could just take uni and inject it in me, but this combination was wondrous. My only complaint is that the glass hurt the shooter aspect – I really wanted one bite, but the container was too wide to get that all in one bite.

Warm Indian Creek Oyster, Apple, Leek, Coulommier Cheese

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Never in my head would I put oysters and cheese and for the life I me, I wouldn’t dare try it in a home kitchen, but with Chef Kinch yup!

Fatty Blue-Fin Tuna Belly, Perilla Flower, Kaffir Lime, Shiso

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Okay, I admit it: I'm easy. Just give me some good tuna and leave me be. What isn't to like?

Tartine of Prawn Roe, Salted Butter, Toasted Brioche

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Another dish that should have been named "Why the hell didn't I think of this?" The layering of flavors here is perfect. Never too much of any one component. A Manresa hallmark, to be sure.

Whiting (Kisu), Pancetta, Shiso

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The problem with Chef Kinch’s food is if you just rely on the written menu he so graciously gives you at the end of the meal, you will be lost when trying to write it up. Whiting has been wrapped in pancetta, a bit of shiso added, and then the whole is dipped in light tempura batter and quickly deep fried. Extraordinary.

The Classic Arpege Egg

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A warm poached egg yolk with lightly whipped cream and sherry vinegar drizzled with maple syrup. Phenomenal in France, phenomenal here in the hands of Chef Kinch. The dish is a true classic. And with that, the actual menu kicks in.

Spot-Prawn Carpaccio, Just-Pressed Local Olive Oil

Manresa08

The prawns were from Monterey Bay and I can only say that I wish I could get fish as fresh as David Kinch. The just pressed olive oil was handled with a very judicious hand so that the taste of the fish was enhanced rather than overwhelmed. A bit of chives and sesame seeds rounded out the dish.

Marinated Mackerel, Oscetra Caviar

Manresa09

The mackerel had been salt-cured. Underneath was crème fraiche with chives and the mackerel was topped with Oscetra caviar.

Amadai Cured In Dried Seaweed, Aged Ponzu

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Amadai is tile fish that eats only small crustaceans, usually crab. That is the reason this fish tastes so delicate. (As an aside, I ask many questions and the staff is more than willing to answer or ask Chef Kinch if they are unsure). The Ponzu was yuzu-based and the Konbu leaf had been rubbed with sake.

Sashimi Big-Fin Squid, Kin Medai, Geoduck, Kenomi Fern, Shiso, Shirashi

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I honestly don’t know if the fish detailed belongs to this dish or the next dish. Shirodashi is white soy.

Assorted Spring Fish, Enoki Mushrooms, Delicate Sardine Broth

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Sorry, I'm confused! I blame it on a food coma.

Mesquite-Grilled Foie Gras, Wild Mint, Calamondin Caramel

Manresa13

Oh my – The foie had a somewhat smoky taste, although subtle. It was served with arugula rabe, wild mint, sea salt and slices of apple. The calamondin added the acidic/citrus note – again a subtle undertone not an over-the-top in your face accent.

Spot-Prawn, Asparagus, Miner’s Lettuce Salad

Manresa14

The jus in this dish was from the roe of the spot prawns – Another note about Chef Kinch’s cuisine. Nothing on the plate is for show, each element is essential and if anything has been edited by Chef Kinch to add an important note.

Sea Urchin, Crab, Lightly-Spiced Coconut Milk

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There was a Thai element in this dish as the foam was made with coconut milk and a Thai chili paste. Fried shallots topped the dish adding a crunchy element.

Scallops, Scallop Tripe, Black Truffles

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What an absolutely incredible dish. The scallops were sliced so thinly that there was not even a hint of toughness. A ragu of scallions, carrots and tripe plus the black truffles added up to an exquisite dish.

Black Bass, Fava Leaves and Beans

Manresa17

The Black Sea Bass had been seared a la plancha over fava beans. It was accompanied by a powerful, yet somehow managing to be subtle enough to not overwhelm the fish, anchovy vinaigrette.

Salt Cod Confit, Razor Clam Rice and Saffron

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The confit sat on a razor clam risotto – toothsome risotto, perfectly cooked cod.

Roast Squab, Wild Onions, Homemade Vinegar

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The homemade vinegar refers to Dave “Arata.” What is important to note in Chef Kinch’s cuisine is the sourcing of his ingredients – local farmers, local purveyors and insistence of quality, small producers. That translates into quality ingredients to begin with that results in a wonderful finished product. There was a squab breast with squab confit, wild onions a pine nut pudding and a natural squab jus.

Suet-Roasted Wagyu Beef, Porcini, Morel, Black Truffles, Beef Marrow Bordelaise

Manresa20

At this point, I was in wine and food nirvana. I set my notebook down and gave myself up to the parade of desserts. I've got the photos, but no notes.

Strawberry Consommé, Vanilla-Bergamot

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Belgian Waffle, Banana Caramel, White Coffee Ice Cream

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Bittersweet Chocolate Sorbet Cones

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Chocolate / Strawberry Petit Fours

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Do the final petit fours look familiar? A fun way to end a meal, but with deep meaning. A meal at Manresa comes around full-circle. From a lovely beginning, to a satisfying completion. A complete and total experience that I feel lucky to have been a part of it.

What more can I say about a Manresa experience? Great, extraordinary, sublime? Take your pick. Delicious, intellectual dining from a dedicated chef with a talent you rarely come across is the best I can do. Bravo, and thank you, Chef Kinch.

posted by: Lizziee

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The Melting Pot

nobody@vox.com(Kat the Acrobat) — Mon, 10 Mar 2008 12:08:43 -0700

Fondue for Two

After passing by the restaurant in Larkspur, missing out on the restaurant in Washington DC, and debating whether we should stop by the restaurant in San Mateo, Dan and I finally stopped by The Melting Pot restaurant in Sacramento (thanks to a library show that was right down the street!).

Both of us had high expectations of the restaurant...it looked trendy, the food looked good, and the whole concept of sitting at a table with those long skewer forks while dipping tiny bites into a lovely Coq a Vin sounded divine.

After perusing the menu for a while, we decided to get "The Big Night Out" meal consisting of a cheese fondue, a large salad, a main dish fondue, and a dessert fondue. This was definitely not a meal that would feed two...it was more like a meal that would feed four - it was soooo rich!

This is a great restaurant to go with a group and if you have a lot of time...we were in there for about 2 1/2 hours and come out overly stuffed....stuffed to the point of us both feeling pretty sick! We both agreed that Chinese style da bin lo is yummier, but it could be because we both like more subtle flavors. All in all, it wasn't as great as we thought, but was definitely neat to try it out once. If you sign up for the "Club Fondue" on their website, you can get the dessert fondue for free.

On a side note - James hated the restaurant...he was fussing for a chunk of the time we were there (2 1/2 hours in a restaurant can do that to a baby)! Thankfully, it made the ride home great - he was asleep the entire time!

Mmmmmmcheesy

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Takara Sake Factory

nobody@vox.com(Kat the Acrobat) — Thu, 06 Mar 2008 22:56:17 -0800

James did not like the big bucket.

Last Sunday, Dan, James, and I all went on our first "vacationesque" family outing (outside of meals) ever - and it was to the Takara Sake Factory in Berkeley!

We haven't hung out with just friends in a group since James was born, so we figured it was about time! The Takara Sake Factory was very similar to the Scharffen Berger Factory in Emeryville - the factory was more sampling and less actual tour. But, considering it's a sake factory, and we got as many drinks as we wanted...no one complained! (No worries - we didn't drink much...except for James at his milk tank!) James even enjoyed the museum...there were huge bird sculpture mobiles hanging and turning on the ceiling and he LOVED watching them! It was a tour that the whole family enjoyed!

You can check out the Takara Sake website to see how sake is made and how to drop by for a tour if you're in the area...it was a lot of fun!

The Machines were NOT on. Boo!

Watchin' the Birdies

Can we take the bird mobile home?

Have another sample, Scott!

Mom, how much did you drink??!?!?

Don't Brew the Baby!

Reading How Sake is Made

First "Just the Parents" Pic in a LONG time!

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Zackhary's pizza is the best in the world!

nobody@vox.com(Ivysgrandkid) — Sat, 01 Mar 2008 22:54:41 -0800

sheesh even after being put in the fridge it's still so soft! their crusts are soo soft!! and the pizza pies are soo big! and for all you vegan hags out there their veggies pizzas rule!

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Year of the Rat? We can do better.

nobody@vox.com(Kyle Minor) — Thu, 14 Feb 2008 16:52:12 -0800

Let's just go out. Again.

A Belated Happy 2008! As you may have noticed, I look a little blog-cation during the month of January (and the first half of February!), but now I’m back, and finally, after much committee discussion, amendments from the floor, and last-minute reprieves from the Governor, I am ready to declare 2008 The Year of Restaurant Eating.

Those of you who know me (and who else is reading this… let’s be honest) will be surprised that 2008 should deserve that distinction considering how large a portion of my income sits in the tills of various eateries in San Francisco and beyond. Well… something occurred to me yesterday as I was signing up for the tablehopper e-newsletter. In a brief questionnaire when you sign up, tablehopper writer Marcia Gagliardi asked how many lunches or dinners I ate out each week. When I realized that I fell into the “6-9 per week” category (I eat lunch out pretty much daily, and that we often have dinner out or takeout once a week), I thought “I have a problem.”

Then, almost immediately, I thought, “how is having food this great a problem?” Aside from my waistline, I mean.

I thought back on the past 6 weeks and realized that not only had I had ridiculously good food for lunches (La Boulange de Hayes, Modern Tea, Momi Toby’s), I had also managed to make it to some excellent neighborhood favorites (Range, Ti Couz, Mission Beach Café), and even tried out some great places that were new to me (Frisee, The Monk’s Kettle). This doesn't even count our mid-month trip we made to San Diego! Factor in all the amazing raw materials we have to make food at home, and you can see that, truly, our gastronomic life here in San Francisco does not suck.

The jewel in the crown of the past few weeks, though, has to be our anniversary dinner at Incanto. As many know already, C’pher and I have a tradition going all the way back to the anniversary of our first date: each year we switch off surprising the other with a fantastic meal out at a great restaurant, often beginning with drinks out with friends at another location.

This year, our 13^th, it was my turn to pick the place. Since we had an amazing trip to Italy this past October, I wanted someplace Italian, preferably Tuscan. I studied the Chronicle’s list of the 100 Best SF Restaurants, and there were several excellent contenders in the City. Once I started investigating and reading up on reviews and blogs, the field was severely narrowed, and I made our reservations. I knew it was a good sign when the very DAY I made the res, we watched an episode of Check Please, Bay Area, and the fabulous Incanto was featured and loved by all three amateur reviewers. That’s what’s called a bulls-eye people. Nailed it!

After a lovely round of drinks at Dalva on a terribly rainy night with the intrepid Mary, Nicole, John, Cricket, and Jason, C and I jumped in the miracle cab that appeared right outside the bar door and got to Noe Valley in no time. The room is comfortable and stylish without being overdesigned. The staff treated us very very well, and we tucked into some house-made salumi, great wine, excellent bread and some very delicious and inventive seasonal dishes. For his main, C’pher had a braised Tuscan-style stew with meat so tender it actually was falling off itself, not to mention the bone. I had two great dishes; salt cod ravioli as a pasta course, and stinging nettle and chard risotto – tasty, seasonal and very well prepared.

Chef Chris Cosentino has a blog called Offal Good wherein he extols the virtues of the leftover parts of the cow, pig, and other animals, both as a way of talking about good eats and as a way of using all parts of the animal in an environmentally-friendlier and animal-respectfuller way. It’s neat reading as he loves showing pictures of exactly how our food animals are raised, slaughtered, and prepared. Everyone should see that.

K + C = 4 Ever

Since I haven’t done it for a while, maybe it’s time for me to update the list of places C and I have had our anniversary dinners. So, for your edification, here is the list. Vive la Café! Vive le Bistro! Vive la Brasserie! Vive la Year of Restaurant Eating!

'96 1^st Hyeholde, outside Pittsburgh, PA (K)
'97 2^nd A SF gay-owned Italian place on Polk that's closed now, SF (C)
'98 3^rd Chez Panisse, Berkeley (K)
'99 4^th Hawthorne Lane, SF (C)
'00 5^th Boulevard, SF (K)
'01 6^th JohnFrank, SF (C)
'02 7^th Hyde Street Bistro, SF (K)
'03 8^th Evvia, Palo Alto (C)
'04 9^th Chez Spencer*, SF (K)
'05 10^th Farallon, SF (C)
’06 11^th Chenery Park, SF (K)
’07 12^th The Public, SF (C)
’08 13^th Incanto, SF (K)

In a related story, the Quizno’s I used to frequent so often I became a regular has closed. The Pepper Bar is Dead! Long live the Pepper Bar!

* We didn't actually go there, though... C got sick and we never did reschedule. Maybe 2008 will be the Year of Chez Spencer?

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