Pasta & Chocolate

Oy vey, I'm full.

Now, I know you love your family. They are the bees knees and there when you need a shoulder to cry on. But do you, like me, have...a second family? Shhh don't tell my family. This second family of mine includes not one, but two best friends and their awesome parents. This past weekend they came to city to visit so of course we all needed to go out to dinner. K suggested, wait no, she didn't suggest, she demanded we go to Bianca on Bleeker St. (Please look at their website, it's super cute and easy to navigate)

With a party of five we expected to wait at least an hour on a busy Sunday night for a table in this cozy restaurant. Luck was on our side as the group before us did not have their full party there yet. Squeezing past romantic couples and laughing friends we tucked in the back corner of the restaurant next to the kitchen pick-up window. The room a little loud and our waitress a little accent-y, we had no idea what the specials were after they were told to us.

A bottle of red and a glass of white were summoned to our table top and received with joy followed by a selection of salads to start.
Spinaci - Spinach with walnuts, apples and pecorino cheese
Carciofini - Artichoke slices with Parmigiano and lemon dressing
Pomodori - Tomatoes with red onions and anchovies

At this point in my life I can't say I have ever had anchovies, but today was the day! I grabbed one of those slimy little buggers and threw it in my mouth. Salty and chewy, it was not something I would eat on it's own ever again, but with some lettuce and a tomato it made for an interesting bite of food.

Next came mains:
Me & K: Tagliatelle alla Bolognese - with meat sauce enriched with tomato and mushrooms
J - Gramigna con Salciccia e Peperoni - with crumbled sausage and red bell pepper
Mrs. H - Lasagna - the traditional one from Emilia-Romagna with Bechemel and meat sauce
Mrs. H - Tagliolini ai Frutti di Mare - with clams, mussels, calamari and shrimps sauteeed in garlic, EVOO and lite tomato sauce

Bon Appetit!

Oh, I'm sorry did you think I had room for dessert? HA.

4

Yesterday I needed to run a work errand with my co-worker and we found ourselves right by City Bakery. Hungry because...well I'm always hungry AND it was lunch time, we stopped in to grab some grub. B informed me that this place is famous for it's hot chocolate. Armed with that information I approached the counter and asked the woman, what is the hot chocolate situation here? She said they had their classes dark chocolate hot chocolate that day with homemade marshmallows. I said, get it now!

Outside I tried to walk and drink. B acknowledged the importance of this moment, had us stop and made me take a sip of my hot chocolate. I...didn't...know....what...to....say. This liquid chocolate swirled around my mouth all thick and creamy and filled my belly with happiness. Rich. So rich. I have been on the hunt for great hot chocolate for years now having tried Starbucks, Dunkin Donuts, Pret a Manger, Jacques Torres, Swiss Miss etc. but this stuff is amazing. I cannot wait for their Hot Chocolate festival where through the month of February they feature a different flavor of hot chocolate EVERY DAY.

(Later that day B came to my office and found me slumped over my desk whining that I felt nauseous. Too much sugar she asked? Yesssss, I moaned. But SO worth it.)

Astoria Trifecta

Oh glorious Astoria! How you always surprise me with wonderful treats and meals. Let's begin this culinary journey with Friday evening when I met L at Basil Brick Oven Pizza. Conveniently located off of the Astoria Blvd. stop this restaurant was easy to find. My roommate visited this location and returned home raving about it so I was eager to try every pizza on the menu. Unfortunately my wallet and intestinal track would not allow for that so I was forced to pick just one. Attempting to be a bit unconventional I went for:

Pizzucca: Herbed Pumpkin Walnut Sauce, Homemade Fresh Mozzarella, Pancetta, Parmigiano Reggiano, Extra Virgin Olive Oil & Basil

And I cannot remember exactly what L had (I was really distracted by my pizza and inability to speak Italian) but I think it was:

Porchetta: Tomato Sauce, Homemade Fresh Mozzarella, Porchetta, Arugula, Parmigiano Reggiano & Extra Virgin Olive Oil. Regardless it came with what L appropriately described as a piece of meat shaped like a rose in the center of her pizza.

We quickly ate the first two of four slices of our individual pizzas and decided that we were really stinkin' hungry so we went ahead and finished the whole thing. Amen.

Then we ended up at Sweet Afton. Dur.

 Then Sunday arrived with beautiful weather and a slight headache. Almost about to leave and go seek some Brooklyn Bagels and Starbucks, A emerged from her slumber and asked if I wanted to go to Queens Comfort. I laughed in her face because she already knew the answer. NEVERRRRR. 

After giving my name and getting the obvious musical joke from the host, A and I hurried down to the liquor store to fetch us some bubbly. Seeing that it was byob we deemed it necessary to make mimosas. Practically every table had at least one bottle of champagne sitting on it. Excited to try the French Toast Bread Pudding I scanned the menu for it practically salivating on the piece of paper. In anger and ire I screamed out that I could not find it on the list. A looked too and confirmed that yes, this dish that she had told me so much about, WAS GONE. BUAAT. 

Instead I opted for Thick Cut Brioche Custard French Toast – Cinnamon Sugar Butter, Maple  while A got Buttermilk Biscuits & Maple Cheddar Sausage Gravy – Thyme, Rosemary, Sage, Cayenne. Half-way through my meal I realized I wanted scrambled eggs so those were ordered as well. I ask you, why, for the life of me, can I not prepare scrambled eggs like those are prepared in restaurants. 

Tipsy and full we made our way back home and passed Astoria Bier & Cheese Shop . We did stop by on our way to Queens Comfort and now on our way back the restaurant/store had filled up with people eating off of Brooklyn Slate boards and drinking beer flights. This place has everything you would need: beer, cheese, bread and plenty of great foods to accompany your cheese like olives, fig spread, crackers and peppadew. Yummers. A and I selected two types of cheese and a baguette and happily made our way home. 

Now it's time to make dinner! 

Some places to go

This post is from a sticky note that I have with three restaurants written on it. I asked my co-workers one day where I could go for dinner with some friends and they suggested the following:

Calle Ocho
Cafetasia
Laut

Turns out my friends and I weren't able to get together so I have yet to go to any of these places, but now they are here and ready to be visited.

Digesting the Return

Why do we keep returning to restaurants and bars? When there are so many establishments out there to try, why do we yearn for the familiarity of that same booth in the corner or the same pasta dish that fills our bellies to the perfect level?

Many shows set in NYC know about this. The cast of Friends had The Central Perk, Jerry, George, Elaine and Kramer had Tom's Restaurant, and the cast of HIMYM (if you have to look it up, I pity you) have their bar, MacLaren's. Perhaps it was too expensive for the set designer to create a new restaurant, bar or coffee shop for each episode. But oh, how I envy them! To slide easily into your seat that always happens to be free and a friend of yours happens to be sitting there waiting for you with a beer. Because all of your friends happen to live in the same part of town and have the same schedule as you.

I have found this happening to me recently. No, my dear friends are not sitting at Five Leaves or Bareburger waiting for me to arrive and no, I don't know the servers by name and they don't know my name, but I keep going back. Every trip to Five Leaves is the same trip on repeat. First I get my cocktail. Then I get my fig, ricotta & honey appetizer. Then I get my Five Leaves burger. Then I leave and roll around McCarren Park in the hopes that I digest my burger one day. My only exploration of other menu items are from my dining partners, don't worry I practice safe dining. Then at Bareburger I get my beer. Then I get the fries and onion rings with extra chipotle mayo sauce. Then I get 1 of two burgers, the California or the Roasted Red Pepper burger, bison meat, medium-rare. Then perhaps there is a milkshake to share in my future.

Wait. I see a trend. BURGERS.

Don't worry. Like the characters of Sex and the City I do go to other restaurants and check out openings. Okay, maybe not trendy, Carrie-like openings where I wear some sheer shirt and long flowy skirt with my Manolo Blahniks and wink in a flirty fashion at the cute guy standing across the room. No, I'm the frumpster that shows up 6 months later trying the things that food critics told me to try while I wipe some fancy ketchup off my pants.

So in conclusion I'm on a mission to become regular. I mean a regular. Meh. B & A suggested that a bar would be the easiest the most advantageous place to become a regular. I will select my location. Pick my seat at the bar (not the corner, because that's just creepy). And start drinking.

They better have burgers.

Elsa

I went to this bar.
Elsa
They have a drink I love.

Invitation to a Beheading: Gin, Jasmine Green-Tea Syrup, Lemon, Orange Flower Water and Bitters.

ORANGE FLOWER WATER!!
It reminds me of my non-alcoholic drink at Gramercy Tavern

Sigh.

I'll be returning for more beheadings.

Sunburnt Calf

(Telephone conversation with Mother)
Mom: So what did you do on Sunday?
Me: B, A, K and I went to brunch. An all you can drink brunch.
Mom: A what?
Me: Moooom, it's a thing. You go to brunch, get mediocre food and drink because you didn't drink enough the night before.
Mom: Oh. That's nice.

After going to bed at 4:30am Sunday morning, my roommates and I dragged ourselves out of bed to venture to the Upper West Side to the Sunburnt Calf. Our friend, K, who sat at the bar waiting for us received free shots while she stealthily held 4 stools at the counter just in case a table wasn't available. Luckily we arrived as the restaurant opened at noon and the lovely Australian man sat us in the 'conservatory' in the back of the establishment. 3 things were noted upon entering said room:
1. It was loud, no sound absorption anywhere
2. The roof is glass, the fans hang below the ceiling so when the blades swirl around I had the feeling I was stuck at the bottom of some jail pit with the shadow of a fan disappearing and reappearing on our table.
3. There were exactly 3 men in the room. There were approx. 20 women, give or take.

I guess men don't brunch. They should. It's a chance to dress in a cute outfit on a fall day, meeting your friends and giggle and gossip about the party you went to last night. Oh wait. I get it.

Our waitress leaned in upon introducing herself and as if this was for our table only she said, "It's a 5 drink limit...but we don't really keep track." Cue the predicted snickering. As much as I didn't want to drink, I did. I received my moomosa (yes, for a split second I thought there was milk involved, I know you did too) and was happy. Every time my glass got half-way empty, there was our Australian waitress refilling it from a pitcher.

For my meal I diverted from the usual sweet pancakes or french toast that I so love and opted for an English muffin with salmon, a poached egg, and avocado. It was served with leafy greens and french fries (much to B's happiness; she didn't get any with her eggs. On this note, B is a vegetarian and there were virtually no vegetarian friendly foods offered.) I was most impressed with K's pancakes which turned out to literally be sliced cakes. Yes, I did get a little pang of jealousy when she received that. The food was basic and filled my stomach but I would not return for the food.

2

After we swayed out I subtly mentioned that they needed to just 'see' the cookie place that I love so much. Ok, ok, you caught me, I knew their knees would buckle and mouths would salivate upon seeing this place. If this reaction doesn't occur, we cannot be friends. A and I descended the stairs to Levain saying we would split a cookie. The healthy K and the sweet-hater B, said they would wait outside. That lasted 2 minutes. They were down those stairs ordering a cookie fast then you can say 'can I have a glass of milk with this?'

5

All in all, it was a wonderful Sunday.

Calexico

1 week ago, roommate: I want a burrito so bad. We should go to Calexico.
Me: What is that?
A: THE MOST AMAZING PLACE EVER

Friday, Me: Where should we go to dinner?
A: I'm not sure
Me: Why don't we got to Five Leaves
A: That's a great idea, because then tomorrow we can go to Calexico
Me: What is that again?
A: THE MOST AMAZING PLACE EVER

Saturday, All day, A: I'M SO EXCITED FOR CALEXICO I'M NOT EATING ALL DAY

Alas, after having a beer at the Brooklyn Brewery A, B & I made our way to Calexico to chow down on some Mexican food. It was quickly decided that A & I would have the white wine sangria (I was a little disappointed there was no red wine available) and B would have her favorite margarita.

And not surprisingly we all honed in on exactly what we wanted:

A: BAJA FISH BURRITO beer battered cod, spicy slaw, mango salsa, chipotle "crack" sauce  (no beans or pico de gallo)

B: TOFU ASADO TACOS grilled chile-lime tofu,  avocado salsa, pico de gallo

Moi: CHICKEN ENCHILADA slow cooked chicken and bacon in a red chile sauce with monterey jack cheese

Although my dish had a little bit of heat to it I thoroughly enjoyed it. A little dish of rice, beans and tomatoes was provided. I could have used a little sour cream but I was too involved with the cheesy enchiladas to look up at our adorable waiter and ask for some. Both B & A had been here before and informed me that the limes that are provided with any dish that calls for limes is severely dry and you're lucky to get any juice from it. A asked for extra crack sauce and it reminded me of Bareburger's chipotle mayo sauce that is ever so addicting. Next time I do want to try the fish burrito or maybe a fish taco. Whenever I feel like having a burrito I head straight to Chipotle and that keeps me full for several days. Perhaps when I am preparing for winter hibernation I'll do that.

We all rolled out fat and happy just missing the rain as we walked down Manhattan Ave. Of course as we passed Peter Pan Donuts A & I ran inside to fetch a honey glazed donut as our snack. So maybe we weren't as full as we thought...  

3

On Tap

Say you need a place to go for a quick drink after work while you're waiting for other friends to show up. Say you are at Columbus Circle and don't want to stray too far from this mecca. Say you stumble into Whole Foods and realize there is a bar there! Already obsessed with grocery stores, I was so happy to learn a few months ago that Whole Foods Columbus Circle decided to add On Tap, a bar that has a very extensive selection of beer and a nice wine menu at that.

C and I descended the escalators, pushed our way through shoppers leaving the store and found ourselves in the little On Tap nook. At the bar we each ordered a healthy glass of wine and a little dish. The room is closed off enough that you don't actually feel like you are in the grocery store. Big wooden tables fill the space with a mix of chairs and benches creating a communal feel among patrons of this bar.

A few weeks ago my friend and I met here for lunch and had much difficulty locating a table to sit at in the general dining area. The trick I learned on this visit is to get your food, pay, and then plop down in the On Tap room. You will have to get a drink, but when has that ever been a bad idea?

My favorite part was not the wonderful glass of Merlot I had but the food. We ordered warm bread with ricotta drizzled with honey and strawberry preserves. My issue with bruschetta type dishes is that the bread is always so tough that when you want to take one bite of your bread you end up making a fool of yourself with pesto or mozzarella dripping down your chin as you attempt to brush the bread crumbs off your chest and lap. This bread was soft and easy to break. They served a healthy amount of ricotta that toward the end of our bread supply we had to start increasing the loads of ricotta to try and finish it all. I may have scraped some up with my finger after the bread was gone. Maybe.

This is a central location with many subway stops and shops nearby. I will definitely be stopping in again...maybe for a pre-shopping glass of beer and another ricotta bread dish.

3

Sing Kee Seafood Restaurant

My co-worker is leaving us for China! To celebrate his new beginning he and his girlfriend hosted us at Sing Kee Seafood Restaurant on Bowery. After work my team headed there to be greeted with an empty restaurant and he and his girlfriend holding down a family style table toward the back of this fluorescent paradise. A informed us that meals are typically eaten later, around 8:30pm so our 6pm dining time would be quiet for the most part.

First tea was poured and the swivel started swirling as we passed the tea pot back and forth refilling our cups. Then the food started flowing forth from the kitchen with A giving instructions in Chinese along the way to our waiter. First a dish of jellyfish 'noodles' was presented with cured meat and vegetables. B and I had watched videos earlier that day of people eating jellyfish and they were repulsive. So as I grabbed with my oversize, plastic chopsticks there was a little more then trepidation running through my brain. They don't taste like anything! I had no desire to spit them out or continue eating them. We survived.

Round 2, fish stomach soup. Like an egg-drop soup but with fish stomach in it. Nice and warm and very pleasant to eat. Although I did avoid biting down on the fish and preferred to just swallow it whole. Next up was a fried minnow dish similar to french fries. Thin and small they were easy to just pop in my mouth. B, C, and I agreed that our favorite dish was a tempura shrimp dish with a sweet sauce painted on. I did grab two of those little guys.

A dish that was fun to eat was little dough pockets cut in half which we filled with carrots, cucumber, hoisen sauce, and duck. What next...more duck, duck tongue (just like a chicken wing, bone and all), pea shoots, a noodle/vegetable dish, and a tofu/mushroom mash up. Unfortunately I don't know what the proper names are for everything nor what the ingredients were as I did not order anything except more water during the whole meal.

It was an interesting experience. Not as crazy as I had expected but still a little gutsy for me. Heck, if I can eat goat testicles in London, I can eat duck tongue and jelly fish in Chinatown. And now I sit, in bed ready to pass out.

Hefeweizen

Hello! I'm back! Due to lots of traveling my writing has been at a minimum. My apologies.

Beer Advocate

"A south German style of wheat beer (weissbier) made with a typical ratio of 50:50, or even higher, wheat. A yeast that produces a unique phenolic flavors of banana and cloves with an often dry and tart edge, some spiciness, bubblegum or notes of apples. Little hop bitterness, and a moderate level of alcohol. The "Hefe" prefix means "with yeast", hence the beers unfiltered and cloudy appearance. Poured into a traditional Weizen glass, the Hefeweizen can be one sexy looking beer."

Over the past few weeks I have found myself saying a word repeatedly at restaurants I am going to. That word is Hefeweizen. Probably the most fun word to say. And it is this time of year that I enjoy saying it the most because it renders images of a crisp, cold beer paired with a hamburger or pulled pork sandwich. Last evening I went to South Norwalk, CT (or SoNo) to the other Ginger Man which is the sister (or brother?) bar to the Ginger Man located in Manhattan where I end up much too often. I asked our waiter if there was a good Hefeweizen he could recommend, emphasizing the intense pronunciation of HEFE-WEI-ZEN. He recommended the Hofbrau Hefe-Weisse which came in a fun tall flute-like glass.
Of course I was hungry when I got to the restaurant and when my male companions started chomping down on hamburgers I became extremely jealous. After our waiter left me 3 times because I could not decide on what to get I finally decided on the pulled-pork sandwich. Connecticut may be right next door but the way they prepare a pulled-pork sandwich is worlds away. They put the coleslaw ON the sandwich. I may like the trees, the water, and the overly preppy way of dressing in this state but I want my refreshing coleslaw ON THE SIDE. One of the male companions was quick to say that this happened to him earlier in the day (um yeah, I know what your thinking, he was having a hamburger AFTER he had had a pulled-pork sandwich, no comment. No really, no comment, I would have done the same thing). Honestly, it was messier to eat and there was no pallet cleanser in between mouthfuls.

And yeah, I have a lot of male companions. Be jealous.

Another location that offers wonderful Hefeweizen is in Manhattan, the Hofbrau Bierhaus which also boasts a carbolicious pretzel to munch on which sipping out of your boot.

Otto

I work with restaurant snobs. We love restaurants, dissecting them, pulling them apart. We all have our own approaches, our own criteria what we look for. We know how we like to be treated and how we should feel when we walk out of the restaurant. As I searched for a place to host K's birthday dinner she hinted at two weeks prior I remembered Otto, which a co-worker recommended. I know his criteria and trusted it, except when he sent me and S to Morimoto (this will matter).
The weeks passed and on Wednesday I was sitting with another co-worker and mentioned where I was headed.
"That's Mario Batali's place right?"
"WHAT"

And my worst fear was confirmed. It . was . a . celebrity . restaurant . In despair and angst I ran out of his office and returned to mine only to see that yes it was true. I had made a reservation at a celebrity restaurant. Don't get me wrong I like Mario, he seems like a great guy. Heck, he even posed with my parents at the Aspen Food and Wine Festival a few years back. But I avoid celebrity restaurants at all costs. Specifically celebrities who have been spotted on the dreaded Food Network where 'chefs' go to sell-out and host shows where they get to yell at other people then proceed to sell a new line of non-stick pans that we need to have in our kitchens.

I want to support the chef who is in the kitchen working his ass off. He is there planning the menu, scouting out what is in season, experimenting, testing, sweating over the thought of getting in the weeds at rush and yelling out orders hearing the response "yes chef!". THAT is who I'm supporting. This chef doesn't have a fancy line of cookware. This chef has cuts, burns, and stories to share. This chef goes out with his staff after work and gets drunk. Then he wakes up the next day and does it all again because it's in his soul to produce the best dish that you have ever tasted.

When I walked into Otto I tried to leave this prejudice on 5th ave on the other side of the huge rotating door. I was met with a large bar area populated by bar tables where you could lean and wait your allotted 15 minutes before your table was given away for your group to arrive. And will the person who confirms your reservation make an exception to the 15 minute rule when you ask and explain that 3 of the 4 of you will be there on time and surprising the last person? No she won't. You will have to call back and ask to speak to the manager to get a special note made on your reso.

We all sat down and surprised our birthday girl. J exclaimed that it felt like we were at a kitchen table which speaks to the cozy feeling induced by the wooden furniture, red walls, and warm temperature. We all decided to split 4 pizzas...after I finally had to ask for a 4th menu. Sorry I'm not a teeny bopper sharing with my friends. Give me a freakin menu when I sit down.

Here is what we ordered:

Otto Chopped Salad (which, without prompting, was promised to arrive before the pizza. False.)
Asparagus and Goat Cheese
Quattro Stagioni (Tomato, mozzarella, mushrooms, peppers, asparagus, cotto)
Margherita D.O.P. (Tomato, Bufala Mozzarella, Basil)

I ask you. What would be the main attraction for the Margherita? The sauce? The Basil? NO. The Mozzarella. This pizza was so sparse in the mozzarella category that I think we were all left a little disappointed. Then the quattro stagioni. When I'm with my family I may be more prone to pick things off the main dish and dive onto their plates for a little nibble of food. When I am in a public place with friends? Not so much. You should only order this pizza if you want one quadrant of one topping and not all of the toppings. On the asparagus and goat, asparagus is on everything right now and it was all over this intense pizza. The goat cheese just got too over whelming. It needed a protein like prosciutto to break up that monotonous attack of goat cheese which is so intense. I usually like to pair goat with a sweet to counter then bitter more acidic taste. The asparagus didn't help. I will say that the crust was great. Nice and charred, thinly formed, it was a delight to eat.

Dessert was as if we had left and gone to a lovely Italian town to fetch little metal dished delicately holding beautiful, creamy gelato. And you have to like gelato to get dessert here because it's the only item offered. 
I got the Black & White - Milk chocolate chip gelato, hazelnut croccante, creme fraiche gelato, chocolate sauce, caramel crema 
Here are the other desserts that were ordered:
Coconut Meringa - coconut fantasia gelato, warm toasted meringue, cocao nib, candied kumquats
and...
oh wait, I won't let you finish because here is your check. Yes, the check arrived while we were still eating dessert. I'm sorry but the sales isn't over until you are 100% sure everyone is done. What if we had wanted more wine? Or coffee and tea? Perhaps a cheese plate? A good waiter knows that this show isn't over until the check is asked for.

(I know you want to know, the last desserts was Otto Banana Tartufo - Banana gelato, chocolate brownie, caramelized white chocolate, spiced peanuts and then the last was an order of three flavors of gelato packed together in a dish.)

When I relayed my experience to two other co-workers the next day they were amazed. One said he always recommends this place to people who are looking for a well-priced, Italian, celebrity chef restaurant. S exclaimed that she loves it there. With three endorsements from my restaurant snob co-workers I promise to return one day and try other dishes in the hopes that it will trump my order this time.


Otto out of Cento


1

Supermarkets & Customer Service

When I was young my mom would tote my brother and I to Harris Teeter or Kroger for our grocery shopping. We lived down south in North Carolina and Tennessee so by default everyone was friendly and cordial. Then we moved up north and I was exposed to the wonderful life of Wegmans. As a past employee of Wegmans I can tell you that customers come first. If customers are happy, employees are happy. And I mean that. Now in NYC Trader Joe's and Whole Foods have replaced the hole in my heart that is Wegmans. The most depressing part of this is that they are not on my commute home and not near my home or job. Ridiculous I know.

I'm stuck with C-Town and Associated. Depressing wastelands where maybe the produce is edible and the baking section is tucked in some unknown corner only accessible by shimmying past freezer doors and mops. I place great value on customer service. A few days ago I went to C-Town and said a friendly "Hi" to my cashier. Nothing. "How are you doing?" Nothing. She wouldn't even tell me how much I owed. As I left "Thank you." NOTHING. Today I returned to said establishment and received the same icy demeanor. I couldn't see the screen so it was a mystery as to how much money I actually owed. I'm going to kill them with kindness. Mwahah.

This may be naive of me but, what has happened to customer service? Even a friendly greeting, a 'hello, how are you?' The lack of engagement between myself and the staff leaves me who loves to interact with people sad and lonely. Sad and lonely roaming the aisles of overly fluorescent supermarkets.  Why don't these places have policy's like Stew Leonard's? "Rule #1 The Customer is Always Right, Rule #2 If the customer is ever wrong, reread rule #1!" How awesome is that? Does living in an outer borough of Manhattan doom me to a life of terrible customer service? Even at the cash register at one of the stores THERE IS A TIP JAR AT THE REGISTER. And most of the time I AM THE ONE BAGGING MY OWN GROCERIES. If you think this is a rant. IT IS.

The only tip I will bestow on you, glorified bodegas of the outer boroughs, is tell your staff to look up, make some eye contact, say hi and tell me how much money I owe. And I will continue the fight to get a Trader Joe's in my area. Thank you.

Hoisin Sauce

I am in love with hoisin sauce. Every year at the Fancy Food Show, I see the Soy Vay booth and giggle to myself because of the goofy name. Fast forward to a few months ago I am sauntering through the grocery store attempting to find a new tasty item to try. My eyes immediately went to the Soy Vay hoisin sauce. Throughout my youth my dad had used to it marinade meats before slapping them down on a sizzling grill. My father is a wise man so I thought, alas I too shall try this. Upon opening it I swiped my finger around the lip of the jar and took a taste. Oi vay! The wonderful combination of bbq sauce consistency and sweet flavor was a song to my taste buds. Now hoisin sauce is my go-to. I'm about to embarrass myself.

I prepared tilapia recently and as I am not amazing at preparing fish it was a little dry. Ah ha I thought! Dad always makes some sort of sauce for these situations! And I would do the same! My theory is that if I like all of these ingredients separately, I'll like them together. It's true! I works for ice cream sundaes, casseroles, soups, pasta dishes, etc. I tossed mayo, lemon juice, salt, pepper, and hoisin sauce. It was great. The sweet of the hoisin and the little tart of mayo and lemon was a great topper to the tilapia. It actually saved the dish.

Tonight, at my cousin's suggestion, I prepared spaghetti squash for the first time. I mixed in red pepper, cherry tomatoes, and some flank steak I got at my relatives yesterday. Then I thought to myself...it needs a sauce, something to add a little taste. Ah ha! Hoisin was the answer! Into the saute pan I threw the hoisin and mixed it together with the other ingredients. And a medley of tastes emerged combined with the variety of textures from the squash, vegetables, and meat it was a filling and satisfying meal.

So when in doubt little foodies of the world, turn to hoisin, and soon enough you will be voice'n your love for hoisin!

Il Bambino

Expecting to go home and start the arduous process of laundry this Friday I was happy to receive a text from my fellow foodie friend to go out for dinner together. Gladly I accepted and told her I had never been to Il Bambino. I could hear the audible gasp as she quickly texted me back saying that is where we would go.

After selecting drinks, her a guava and champagne mixture, me an Allagash beer, J made educated and passionate suggestions about what we should get. Here is our menu:

Crostini: Egg salad, fontina, chive oil
Crostini: Goat cheese, honey, rosemary oil
J: Smoked Bacon with garlic roasted potatoes, truffle aioli, parmesan
E: Italian Meatloaf onion marmalade, horseradish-caper aioli, pecorino

Me: Fontina with mozzarella, pecorino and truffle oil


I liked mine but as J warned me, it was very cheesy. I actually only ate half because of the intense cheese and truffle oil combination. My favorite part of the meal was probably the two crostini that we shared. I love the goat cheese for it's sweet honey topping and then the egg salad for...well, being egg salad.


3

Locale

It has been far too long since I have been out to eat. When L called me up and said we should go out I was more then willing. I left it to her to select where we should dine and she came up with Locale in Astoria just off the Broadway stop on the N/Q line. This hip restaurant sits on the corner with towering windows and diaphanous curtains separating the diner from the quiet street. Of course I arrived early, as it is my lot in life to never be late, and scouted it out. I sat at the bar and ordered a Lemon Mojito...hey it was a rough day. Sweet, lemony, and minty it brought me back to summer. When L arrived we selected a two-top next to the window.

For our appetizers we selected the Braised Meatballs ( slow braised beef meatballs served with Ricotta Salata in a Spicy Tomato Sauce ) and a special, Heirloom tomatoes (love), fresh mozzarella, olives, and watermelon. The sweet and salty of this dish was a wonderful combination that I cannot wait to prepare for myself. The meatball dish was a stretch for me with the word spicy in the description. Turns out the heat was barely there. I guess with the mozzarella I was hoping for a softer cheese, more of a burrata.

Mains! L ordered the Black Linguini (Squid Ink Pasta with Sausage, Calamari, with Red Peppers, in a White Wine Sauce) which will always and forever creep me out. I debated between the Gnocchi and the Butternut Squash Risotto and ended up with the Gnocchi. The pasta was huge! Half-way through the dish I wasn't sure if I could successfully reach the bottom of the dish. (I did).

Service was great, bordering on annoying. I have a friend, ahem you know who you are, who wants her waterglass constantly full. Half-full (or half-empty, depends)? She is disgusted! I on the other hand don't want a water pitcher in my face every few minutes. Let me get to the bottom of my glass and yearn for a little more hydration and you, as the waiter get to save my day by refilling my glass.

L and I shared the Banana Caramel Napoleon for dessert. It was light and flaky, falling apart as we each attempted to get huge pieces onto our forks.

3

Jean Georges's Eggs

Let the angels sing from above! The answer to my prayers has been answered all thanks to Jean George Vongerichten. I was browsing through Bon Appetit's website and came across a video instructing egg lovers such as myself how to properly make fluffy, soft scrambled eggs.

Here is the video.

Here is what I had been doing wrong: everything. I had been scrambling the eggs before, I had been putting milk in them, I had poured the mixture into a hot pan and let them sit, I had mixed them around with a wooden spoon and then dumped them on my English muffin.

Here is what I did right: I used completely different tools - a sauce pan and a whisk. I put the three eggs into the sauce pan, turned on the heat, added my butter and whisked my little heart away. My hand got tired so I switched and tried to whisk with my left hand. I am right handed. Let's just say there are remains of eggs splattered on our kitchen wall. I will become an ambi-whisker! When the eggs began to curdle I removed them from the heat, whisked a few more seconds and poured onto my English  muffin. Yes I had breakfast for dinner. And what I got was pure perfection of fluffiness and love.

So all I have to say is thank you Bon Appetit and Jean Georges. You are both egg-cellent.

Mercadito

Hola!
J, D, and I went to see Pat Hull perform last evening. Super amazing. While we watched at the Caffe Vivaldi I snacked on the pecan pie and a glass of red wine. Oh jeeze. When I type it out like that I feel like such a fatty. At least I ran today. 2 whole miles! What up now?

Before the show J and I sat around the area waiting for D to show up so we could eat. Slowly we slipped into the 'hangry zone'. Please note, this is not a safe place to be. Our maturity level dropped to that of a 5th grader as we whined and complained about our hungry bellies. Side affects of being hangry include said drop in maturity, snappiness, delusions of food, shortness of temper, inability to actually pick a genre of food you want and so much more. After D finally arrived we wandered like the hungry fools that we were and came across Mercadito.

AND it was our first meal outside on the sidewalk. Welcome spring time!

I recently read an article in the Wall Street Journal,"How Waiters Read Your Table", and found it so fascinating. I immediately identified myself as the patron who attempts to connect and form a relationship with my waiter. This waiter made that very difficult. So I went to the extreme to make a joke and get a smile from him. When he asked "Does anyone have any allergies?" I replied, "I'm allergic to bad food".  He smiled (YES), and said that we had nothing to worry about. Yup, I'm that patron. The one that servers pull straws for. We'll call me the 'short straw patron'.

Here's the menu!
I had red wine sangria.  Duh.
It was quite tasty, topped off with cinnamon it was a 'multiple sensory experience' as J puts it.

Mango Guacamole with Chips
(note: I am not a chip person, I gravitate toward sweet rather then salty (you're and idiot if you haven't picked that up by now), but these chips were very tasty! Light and crispy they held the guac nicely. It was just impossible to actually get the guac on the chip. We had to help each other with chips in hand to top the chip. First world problems)

Corn Masa Quesadillas: one of each with chihuahua-oaxaca cheeses, mahi mahi, shrimp, wild mushrooms, tomatillo salsa, crema fresca

Pastor: ancho-guajillo rubbed pork, grilled pineapple, chile de árbol salsa

Carne: rosemary marinated skirt steak, potato-poblano rajas, avocado-tomatillo crema, crispy manchego

We all shared but each gravitated toward the one we ordered (me, pastor). Food was delicious. Tapas sizes and easy to share.

3

Salumeria Rosi

Mama and Papa Hippo came to town. So where does one go with their loving parents but Salumeria Rosi.While we sipped on campari's the waiter guided us through the menu. It was a little overwhelming with all of the Italian. Luckily I am fluent in the language of pointing and guessing so we were fine. By the time we finished our aperitifs we moved on to a red wine. It was Italian, that's all I know. Here is the culinary journey we immersed ourselves in:

Selezione del Salumiere - we got a board full of many meats. Salami, mortadella, prosciutto etc. I'll have to check with Papa Hippo on this one. He was very excited for the meats.

Pontormo

Chef Cesare's signature salad of a soft scrambled egg, guanciale, pancetta, and market greens.

Porchetta

Porchetta sandwich with provolone, N.Y. pickles and Calabrese bomba sauce.

Lasagna

Famous lasagna with pork and beef ragu and béchamel sauce.
(do it)

Gnocchi

Hand-rolled fresh sweet potato gnocchi with sage, roasted garlic and Pecorino Romano D.O.P.
(We also got the gnocchi of the day...maybe there was fennel involved? This is why we write things down. Oh well)

Pepolino

Artisanal pasta with Cesare's Mamma's pomarola sauce thyme and fresh Pecorino Romano D.O.P.

Panna Cotta

Seasonal panna cotta with fruit

Budino Di Pane

Bread pudding of the day (yesssssssssss)

Torta Di Ricotta

Italian ricotta cheesecake with whipped cream

The Lasagna and Gnocchi were superb. Everything is served on little dishes or one or to share with your group. We split everything and were quite full at the end of our meal. This is when I'm happy I live in NYC and can walk everywhere rather then get in a car and have a ball of food ruminating in my intestine. Chef Cesare Casella was not in the restaurant but the smell of rosemary was ever present as sprigs were tucked in our napkins upon our arrival. The black, reflective walls provided an intimate ambiance with an odd sculpture of Italy ominously hugging the center of the ceiling and the center wall. I could see returning to get a light pick-me-up dish or two. And the bread pudding.

4

Mug Eggs

SPOTTED. Ok, so it's an ad in my Martha Stewart Everyday Food magazine. Please see previous post to note the relevance of this discovery.

Mug Brownie

At a recent party my roommate and I were engaged in two separate conversations one right after the other about preparing food in mugs. The first conversation consisted of an enthusiastic recommendation to do 'mug brownies'. I, the skeptic, was...skeptical. Then J and I moved over to the snack table where a skulking blond told us she prepares 'mug eggs' sometimes. J politely said, okay as I twisted my face in disgust and exclaimed, how in god's name does that work. I love my eggs to much to subject them to the death rays of the microwave. And she didn't know how it worked, but it worked. Agree to disagree, 'lady who is guarding the snack table'.

Today I visited chowhound.com during lunch and up pops this video about 'mug brownies'. Now after this intense discussion at the party I had to know...does it work? So I grabbed a post-it, scrabbled down the instructions, visited the grocery store on the way home, and made it. Like the video states, it's not a true brownie but definitely an easy and quick chocolate solution. Here is the recipes I followed:

From Chowhound

Difficulty: Easy | Total Time: 3 minutes | Active Time: 2 minutes | Makes: 1 brownie

This makes a delicious brownie for one in about a minute. I used a 1500 watt microwave. 60 seconds makes a molten center brownie. 75 seconds make a uniformly done brownie. Careful not to overcook.

INGREDIENTS

• 2 Tbs vegetable oil
• 2 Tbs water
• 1/4 tsp vanilla extract
• dash salt
• 4 Tbs granulated sugar
• 2 Tbs unsweetened cocoa powder
• 4 Tbs all purpose flour

INSTRUCTIONS

1. In a 12 oz coffee mug, add water, oil and vanilla. Whisk well.
2. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.
3. Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.
4. Enjoy with a spoon. Careful brownie will be hot.

I actually only added 3 Tbs of sugar and 2 Tbs of flour and it was fine. And I cheated and used a bowl. As you can see I added my peanut butter ice cream and whipped cream. I like sugar, what can I say? So now friends, when at your next party you can say with much certainty that yes, the mug brownie does work. Mug eggs? I'll get back to you on that one.

Arepas Cafe

I was introduced to the most delicious arepas today. My friend who is a fellow food lover brought me to Arepas Cafe in Astoria. She had been here before and suggested that we each get our own arepa and split a third one. She also recommended the Tajadas con Queso (plantains). So after much deliberating here is what we ordered:

Her: Guayanesa Tropical - Guayanes cheese, fried sweet plantains and avocados

Moi: Arepa Pabellon - Shredded beef, black bean, fried sweet plantains, sprinkled with aged white cheese

Shared: Mi Amor - Venezuelan roast pork with cheddar cheese

After our order was placed our waiter returned to tell us that they were out of plantains and suggested Mini Cachapas ( (5 Bite Size) Sweet Fresh Corn Pancake with Venezuelan Melted Cheese). We said ok and a few minutes later we saw the last plate of plantains pass our table and proceeded to be placed down at the table behind us. It was only embarrassing when the waiter caught us both staring the other customers down for ordering our appetizer. Damn their eyes! But then we received our little plate of cachapas and it was pure heaven. Little disks of corn topped with a soft cheese and yogurt sauce for topping it all off. The waiter subtly waited behind the bar watching us to see our reaction and laughed when we both bit in and giggled with joyous happiness.

Looking at the arepas one may think, sure I can eat 2+. I'm telling you right now, you are wrong. They are filling and pack a mean punch to your belly. I left full. I am excited to return and try other arepas because there are definitely more combinations that sounds tasty. This little cafe is right off of the 36th ave stop on the N/Q right near the Museum of Moving Image and a delightful shop we discovered called SITE. Also my friend pointed out the beer garden at Studio Space which will be visited this summer along with the Astor Room.

3 out of 5

King of FalaFel

I have now experienced the delectable goodness of falafel! I stopped by the Vendy Award Winner The King of FalaFel. So here is why I don't like getting street food...whilst studying abroad in London, my bff and I went to Italy on a Contiki tour. His #1 rule was not to deal with money on the street. I have carried that rule with me throughout my life nervous that people will run by, snatch my beat-up, 8 year old vera bradley wallet and covet the lack of money and ample supply of embarrassing pictures and my Beautiful Gold Starbucks Card. Damn their eyes and sneaky hands. So that is why I don't do street food. And it creeps me out. Except desserts, I'll eat those. So last week I decided, yes, this is it. This is a respected King, he deserves my money. All $6 of it. I approached the stand, in the rain, and confidently placed my order that I had rehearsed in my head probably 10 times. Here is how it went:
Him: What do you want?
Me: Chicken Platter
Him: Hot Sauce or White Sauce
(I was not ready for this question)
Me: uhhh not spicy, uhhh white, I want white sauce. yes.
Him: Yellow rice?
(what is this, 20 questions?)
Me. Yes.
(a few minutes later)
Him: $6
(I proceed to drop my umbrella on the ground, upside down, fish around my purse for my wallet, and try to find money. Stupid, I think, you should have had money in your pocket!)
Me: Thank you
Him: Go away
(just kidding, that's what he was thinking)

BUT IT WAS SO WORTH IT. DELICIOUS!!!! The medley of rice and chicken and falafel and tomatoes and lettuce and not spicy white sauce. I dipped into an intense food coma after this wishing I had consumed my food slower but simultaneously wishing I could finish my tin of food.

Also, I'm listening to Britney Spears right now.

S'more Cookie Bars

S'more cookie bar

Hi,  I have an addiction to Pintrest. Along with every other female on planet earth. Ok, now that I have acknowledged the issue at hand here is what Pintrest made me do today. S'more Cookie Bars. Very easy to make. My taste tester and I thought the only issue was that the crust was a little dry, good to note for next time these are attempted. Otherwise, they taste exactly like campfire s'mores. Just be sure to have a big glass of frothy, frosty, milk next to you as you devour these. If that didn't make you want to get a glass of milk I don't know what will.

Pizza(s)

It's ladies night! And pizza was the entree selected by yours truly. The round pizza cooked on a pizza stone was dough picked up from a local pizza shop for $3. Toppings include:
- tomato bruschetta
- fresh mozzerella
- red pepper strips
- portabella mushroom strips

Mistake I made with this one was not cooking it a few minutes before putting the toppings on so it resulted in a pooling of liquid at the center of the pie.

Pizza number 2 was Pillsbury dough on a cookie sheet:
- bali bbq sauce
- goat cheese
- sliced cipolline onions
- prosciutto 

Udon

Last night I attempted AND succeeded at making udon. This helpful recipe from The Kitchn and this video from The Steamy Kitchen helped me create my bowl o' yummy. This is a big deal because it was the first, count it, the first time I have ever cooked with tofu. I loved it! I threw it in a hot pan with olive oil and then drizzled soy sauce over it and then it was done. I'm a little salty because I wanted the big noodles but Whole Foods did not carry the thick, plumpy noodles I was seeking. I ended up with thinner, more spaghetti like noodles which were fine too.

Here is what I used in my recipe:

1 pack of udon, cooked or uncooked
2 tbsp miso paste
2 green onions, diced
1 carrot, sliced
handful of snowpeas
4 mushrooms, sliced
1/2 cup of extra firm tofu
water

Tip: cook the udon then drain the water because it gets very starchy and you don't want to be eating all that starchiness

I was getting very hangry (hungry/angry) so no pictures were taken. Food needed to get in my belly. Next time...as I still have left over of all of the ingredients, even the miso which I put in a container to use later this week.

Avacado and Oatmeal

Feeling rather ambitious today I headed to Whole Foods and then Associated. So much food. I picked up lots of fun ingredients including one that I have never purchased before...tofu. I plan on making a wild rice, edamame bean, soy sauce, tofu, carrot combo.  I'll let you know how that goes. But today I made...

Avacado with an Egg inside. What do you call
 that? Pig in a pit? Mmm I'll work on that. I heated up the oven to 475 with my little skillet inside to heat up. Then I put the halved avocado in, cracked the egg and added salt and pepper. As you can see it tipped a little and spilled. I think about 10-15 minutes is a good time to achieve a runny egg. I left it in too long so the egg actually baked. It was an ok snack. Something else could have been added...maybe cheese.






 Then I moved on to my next project. Everyday at work I get very hungry at 10-11am. I don't want to ruin my lunch but I need to put something in my belly so I found this recipe on Pintrest.
1.5 cups of oatmeal
1 cup of unsweetened applesauce
3 ripened bananas
add cinnamon to taste
Optional - anything else you have - nuts, raisins, craisins etc.

Heat oven to 325 and bake for 30 min. I made golf ball size dollops. I lined my baking pan with foil. I tried one and it was delicious! Hopefully they will help with my morning hunger.

Chocolate

As the day of love approaches I thought I would take time to admire one of the best foods on planet earth. The reason that I thought of posting about chocolate was because of Valentines day but also because of the Bon Appetit article on chocolate. I'd say that my snobbishness with chocolate began after returning home from studying abroad in London. Suddenly Hershey seemed so...watery. And bless my lucky stars that I had managed to smuggle in two large Cadbury bars from the UK.
 When I say large, I mean, well really embarrassingly large. Every night my mom and I would break off one or two squares and eat them as we cleaned up after dinner. Then came the evening that I opened the cupboard and our remaining 6 squares had disappeared. Suddenly I turned green, grew 10 feet and turned in the Incredible Hulk. Stomping through the house, leaving my mom in the kitchen I yelled 'WHO TOOK THE CHOCOLATE!?' My dad sitting at the computer, turns and said 'Oh I thought you were done with that, I threw it out.'

We have not spoken since.

Since I have dismissed Hershey's from my life I have been able to taste other wonderful chocolates. Some good staples that are dense and creamy and filled with fun surprises are always Godiva Chocolates. What I love about Godive are their very informative cards and descriptors included in each box so you know exactly what you are eating. Nothing annoys me more then wasting calories on a chocolate filled with orange liqueur or rose petals. Ok maybe not rose petals, but you get the idea. Another one that is tasty once in a while are Lindt chocolates. And of course a little Ghirardelli never hurt anyone either.

Two chocolate brands that provide delicious bars of chocolate are Scharffen Berger and Dagoba. While at the Fancy Food Show in San Francisco this year I stocked up on Scharffenberger to bring back for co-workers. One thing I really like about them is the packaging. Clean, crisp, and clear on what you are about to eat. My favorite was the salted chocolate with almonds (which I hoarded in my desk and did not share.) For Dagoba I tried for the second year in a row their lavender blueberry chocolate bar which tasted vaguely of potpourri. I gave it to co-workers to test and guess what they thought it was. They commented on the floral taste and subtle fruitiness. We neither loved nor hated it.

When I am not in the mood to have a chocolate truffle or a chocolate bar I reach for the hot chocolate. Last year I received two tins of Jacques Torres hot chocolate, the regular and the spiced flavor. I have yet to achieve the same thickness that the barista produces but soon enough I will get there.

And lastly...
About two months ago the podcast Spilled Milk did a piece on Dark Chocolate which I recommend listening to. Very entertaining. Especially interesting are the words used to described chocolate.

Cancellation Fees

One day I hope to eat at the restaurants on this list. And if I am so lucky, I would not cancel. Unless an act of God forced me to stay inside.

Ryan Sutton compiles the cancellation fees at various NYC restaurants. Don't be an idiot and cancel.

Roberta's

This lovely evening my roommate and I took each other out for our birthdays as they are only 5 days apart from each other. I suggested Roberta's in Brooklyn off of the Morgan stop. Please note if you are going here, there is nothing at that stop. It is the creepiest, look there is someone lurking in the corner but they are a hipster so don't worry place I have been to. But alas food was calling and we answered. The nondescript facade is deceiving for behind the big oak door (it may be another type of wood, who knows) is a room of long tables and pizza hearths (ok, only one) ready to make you full.

We were seated in the back room with a cozy heater in the center. I didn't love the bench seating as my back is always a little achy after hunching over an entire meal. Because it is Friday I needed my wino. So I got a red, the Di Giovanna, Norello. Delish. A full, hearty wine that left me very happy.

OK, on to the good stuff. We shared:

The Carrot Salad - smoked ricotta, radish and lemon zest.
This was an excellent first as picked by J. It was light and refreshing. The radishes were sliced to a translucent state allowing the perfect bite with all three ingredients included. Not what I would have selected but I am happy it was ordered.

Mains - 2 pizzas
The Spudnik (my choice): taleggio (mmmm), parmigiano, mashed potatoes, vidalia onions, chives

The Good Girl (J's choice) - taleggio ( mmm x 2), pork sausage, kale, garlic, chili flakes (which we omitted)

The Good Girl was the overall favorite at this hipster pizza palace. The texture of the mashed potatoes was fine for the first bite but got a little tiresome and grainy after you were done with a slice. Two pizzas was perfect to share between two people. I would like to try the simple pizza margherita next time. Perhaps a trip with the parents...

2 out of 5

The Harrison

It's the most wonderful time, of the year! That's right, it's restaurant week(s). My co-workers and I selected The Harrison as our location of choice. The beautifully decorated restaurant in Tribeca was empty when we first arrived at 6:30 but quickly filled up. We all decided to order off of the Restaurant Week menu and here is what I selected:

House Cured Salmon - Cage free egg, red onion, capers, toast
Almond crusted Bluefish - string beans, fingerlings (maybe one of the creepiest food words, besides baby artichoke hearts ever), leek puree
Banana Bread Ice Cream Sandwich - Buttermilk, toffee, chocolate

We also decided on two sides to share, the sauteed spinach and the truffled orzo. The truffled orzo was amazing!! B stated he would go back just to order those two items and I agree with him! I attempted to sneak little spoonfuls onto my plate while no one was looking but I failed. The first was good, the main was my favorite and surprisingly I do have a critique on the dessert. Don't faint but, there was too much ice cream. The whole thing is obviously prepared ahead of time and cut from a block. I would have liked to have seen the bread warm and melting the ice cream rather then have cold banana bread hugging a block of vanilla ice cream.

Our most favorite part of the meal was the crazy lady who sat next to us demanding the corner table, then a 4 top for her and her man friend/lawyer/we don't really know. She decided to keep her sunglasses on and read the menu with her summer dress screaming out of season in February. Ohh we love NY. I would recommend this place but have no need to return.

2 out of 5

San Francisco Treats

So sorry for the delay. Life has been a little crazy! After returning from San Francisco I promptly celebrated my birthday and then this past weekend unexpectedly went to Atlantic City. Let's get right to it. Where did I go, what did I eat, how much weight did I gain?

Blowfish Sushi

After going out for Burmese food the previous evening we wanted to try sushi for our next meal. We attempted to go to Sushi Zone first. I walk in as the elected representative of our group to sign out name on the board and see a long list of names. When I look around there are maybe 4 people waiting. I inquire with the hostess/waitress. 

"Oh there is a list with names on it, it will be a wait, maybe an hour"

I return to my hungry herd of two and explain. We are all confused and we enter, yet again to gain more information. We realize, no, we are not in NYC but in San Francisco. People wear Birkenstocks here, and walk slow, and have nice weather. They are not concerned with the ridged, militarized, world-clock-synchornized wait list system we have in the city. So we head to Blowfish. We are offered a bar seat and immediately take it. The restaurant is loud but the interesting people make up for it. Here is what we shared:

Ritsu Roll - maguro, bincyo, avocado, masago fl ash fried & served with citrus ponzu. Our signature roll! tempura shrimp, cucumber topped with unagi & avocado

Dragon Roll

Crunchy California Maki (my favorite)

Greedy Girl
Avacado Roll - eel, asparagus tempura, avocado
Scallop w/truffle Oil

3 out of 5

25 Lusk

I step out of the taxi. Heaven opens up and angels emerge singing praise and glory. Peter, is there to greet me at the pearly gates that is the hostess stand. OK it was a woman, but you get the idea. We were back. Back to the location of what my co-worker likes to call "The Cauliflower Incident". We are lead to the same table we sat at last year. I order the same cocktail and sip with delight. Then the waitress arrives and I tell her with the most certainty that I have ever in my soul that yes, I would like the Cauliflower Creme Brulee. 

Emotions flood my mind and heart. Will it be the same as last year? Will the truffle oil seep into my nostrils and set off an alarm of utter joy? Will the chef torch the top enough for that sweet/savory crunch leaving a layer of creaming cauliflower underneath? I begin sweating and shaking. I ignore all conversations swirling around me. What did I just say in response to my table mates? It matters not.Only that after I eat my gnocchi the pork belly and creme brulee will arrive simultaneously to take me on a culinary journey I have thought about every week, NAY every day since last year. What's that coming toward me? Could it be? It is! Both plates are placed in front of me. I take my spoon hesitantly, then with more courage and break the shell that so lovingly protects the delicious inside. 

Yes. It is the same. And yet...so...much...better.

SF Yacht Club vodka, grapefruit, cucumber, lemon, lime, mint
Malbec cedrus 2008 cahors france 

Yukon Gold Potato Gnocchi - grilled artichoke, parmesan, sunchoke, olive, lemon butter

Pork Belly Confit - kuri squash puree, thai basil, key lime, bitter chocolate reduction

Cauliflower Creme Brulee - sunchoke escabeche, white truffle oil

5 out of 5


Wayfare Tavern
Our group met a past co-worker here. It was nice to add a different dynamic to our very stale group. We sat in the booths across from the kitchen and I, as a 5'7" person felt very low to the table having to prop myself up with my foot under me to feel like I could reach my wine glass. Our goofy, San Francisco waiter was genuine and helpful. This doesn't happen often but I experience "Food Envy" or "Orderers Remorse" when I got my burger. I hate saying this but, I should have ordered the ravioli which if I can remember correctly had either butternut squash or pumpkin in it. My burger was good, but I felt uncomfortably full especially after I had to send it back because it was not medium rare but more medium done. I like it juicy! My favorite part was the deviled eggs, light and delicious.

Deviled Petaluma Eggs -  mustard yolks, capers, celery, crisp shallots

Baked Macaroni & Cheese - Vella dry jack, smoked olive oil

Wayfare Burger "Le Grand"- grass-fed proprietary grind, Marin brie, roasted onion, smoked bacon, brioche with sunny side up Petaluma egg 

2 out of 5

Commonwealth
This was everyone's favorite restaurant. Except mine. I think from reading an earlier restaurant review you can see where I wanted to be (see 25Lusk, if you needed the help). It was a hip restaurant with a very open kitchen. Literally. I drank a lot of water that evening attempting to rehydrate and balance myself so let's just say I had to visit the loo a few times. But I didn't mind because you literally walk right through the kitchen to get there. And as you sit on the pot you are faced with the most interesting art and narration accompanying it. Please do use the loo and check it out.

For a drink I elected to not have alcohol and have a house made soda of lemon and tarragon. Very, very interesting. Refreshing.
 Arancini - truffle cheese, lettuce cream
Pumpkin salad - asian pear, chicory, idiazabal cheese, almond tuile, cocoa nib
Petrale sole - wrapped in feuille de brik, nicoise olive, celery root, grape, spinach, verjus
Peanut butter semifreddo - chocolate ganache, frozen popcorn (my favorite)


3 out of 5

Flour & Water 
Our last evening we went to a no-frills, comfy place in the Mission district. 

Pasta
Radiatore with roasted hen, speck & parsnip --> literally tasted like chicken soup. But REALLY good chicken soup.
Rosemary pappardelle with wood over braised veal
Cirtrus & ricotta triangoli with olive & blood orange
Whole wheat paccheri with whey braised pork, meyer lemon & sage

Pizza
Prosciutto - garlic sausage, tomato, caper, olives, chili & smoked caciocavallo
Funghi - yellow foot & hedgehog mushroom, sunchokes, fior di latte & sage cream

Side
Root vegetable gratin with Parmesan & thyme


4 out of 5


Every meal was amazing regardless of the location. Good conversation and new experiences were had. I am so thankful to be able to try all of these amazing things. If you think you don't like something please, try everything at least once. You could be missing out on the next cauliflower creme brulee. Go outside your comfort zone and experiment with a mysterious combination as I did with the homemade soda at Commonwealth or the Ritsu Roll at Blowfish. San Francisco, thank you for having amazing food.

Pret Butternut Squash and Apple Soup

I just have to do a quick shout out to Pret A Manger for their Butternut Squash and Apple Soup. It is delicious and perfect with the little bun they give to you. At my location they only serve it on Tuesdays so call ahead and find out what day it's served. Enjoy!

Burma Superstar!

Welcome to San Francisco!
Last evening was the first of many dinners out this week. Let's hope my waistline can handle this. My best friend recommended a place that she likes here where I wrote to her panicked that I had to find a place for two of us to go. She excitedly suggest Burma Superstar! Here is what we had:

Lemon Mint Tea to drink

Tea Leaf Salad*
Featured on Food Network
Yes, we really do go to Burma to get the tea for this salad, and it's worth the trip. With textures from fried garlic, peanuts

Lettuce Cups
Crisp lettuce cups with a cured pork, pickled radish, carrots, and water chestnut stuffing

Pumpkin Shrimp*
Tender shrimp stew slow cooked with kabocha squash and ginger

Nan Gyi Dok*
(mild coconut chicken rice noodle curry, not available vegetarian)
Burmese rice noodles with a mild chicken coconut curry sauce, eggs, split yellow pea, and fried onion

Coconut Rice (per person)*
Aromatic jasmine rice cooked with coconut milk and topped with fried onions

Everything was very delicious. The Tea Leaf Salad was prepared table-side for us by a gentleman who explained each component that was in the dish. The textures of each ingredient was great. The lemon he squeezed on top added a refreshing element to it. This dish and the Coconut Rice were pushed strongly by my friend so I was sure to get both of those. I got the Nan Gyi Dok as my main and my dining partner shared the sauce from his dish which I put on the rice. I'm salivating just thinking about this. I left satisfied and full. This local place in a residential area is off the beaten path and is a must do if in the SF area.

4 out of 5

Pachenga Patterson

Last evening my friend and I had a date night at Pachanga Patterson in Astoria. Oh so delicious. Our gracious host greeted us and invited us to sit at the bar while we waited a few minutes for our table. With a rustic feel, lights webbed across the ceiling, and tables close I felt like I was in a little nook with friends and family. J and I settled on the half litre of Pachanga sangria (apples, oranges, mango juice, rum). Then after much more deliberation we decided to share the Cheese Quesadilla with oyster mushroom, roasted corn, and Monterey jack cheese. And after discovering that the Cider Braised Pork, ancho chili pork filled tamale was in fact not spicy we both picked that. Oh heavens. The pork fell right off into the pool of sauce sitting on the plate waiting to be absorbed into the tamales. The little salad made me feel super healthy. Of course we had so much room left in us that we needed dessert.  We decided on the El Diablito Cake which the blog We Heart Astoria describes so perfectly. I then proceeded to run 5 miles in an attempt to ever feel hungry again.

4 out of 5

Starbucks

I am very happy to report two things:

1. I have officially become a gold card member at Starbucks.

2. Regarding my previous post about becoming a 'regular' at a restaurant...today I walked in and the guy taking orders looked at me and said 'Ah, I can't remember it...'. Which means there was a spark of recognition. And I'm not that memorable. Sigh. So close!

Happy Friday Everyone!