Small Bites for Big Appetites

Terzo

2009-11-22T20:57:00.000-08:00

Review of Terzo

In the Marina, is a wonderful hidden gem of a restaurant. A bit off the bustling union street is Terzo, serving fresh organic locally grown Pan-Mediterranean small plates with a menu that changes daily.

As their website explains "Terzo, “third” in Italian, derives its name from the concept of community spaces where people gather away from home or work...Spices and flavors of the coastal regions of Spain, Portugal, Morocco, Italy, France and the Middle East weave seamlessly with the best of Northern California seasonal ingredients to create unique dishes that both comfort and excite."

The ambiance of this place is modern with sleek tables, hanging lights and nice open spacing. I went on a Wednesday and they served the following dishes

Hummus - with House Made Pita & Za’atar. The pita bread is soft and well seasoned and some of the most delicious bread I have had. The waiter was kind enough to even get us a few extra pieces to finish of the left over hummus.

The Free Range Chicken Spiedini -with Bread, Cilantro, Chile & Onions was my favorite dish of the night. Tender pieces of succulent chicken with a nice accompient of seasonings and spices.

Potato Gnocchi with pesto genovese & pecorino was authentic and quite delicious

The ham Calzone was pretty good. Although it was bit cold inside and the sauce made it a bit soggier than I would have liked
Braised Moroccan Style Chicken-with Basmati Rice, Yogurt, Sultanas, Pistachios & Herbs. Another winner at our table with a great combination of ingredients
The hand cut noodles was another solid dish, although adding some spice would have been nice

To top a wonderful night we ended with a delicious array of ice creams, Vanilla, Mint, Raspberry and Burnt Caramel.
With half priced bottles for every 2 dishes per person on weekdays, an extremely friendly and accommodating staff this is a great spot to come again and again to find a new set of delicious small plates waiting.

Service 4.8 bites
Ambiance: 4.7 bites
Small Plates: 4.6 bites
Large Plates: 4.5 bites
Overall: 4.6 bites

TERZO
3011 Steiner Street (at Union)
San Francisco, CA 94123

Main: (415) 441-3200
Fax: (415) 441-1756

www.terzosf.com

Catch the Wave!

2009-11-22T20:26:00.000-08:00

Review of Pacific Catch

With 2 locations this a great spot to get some fresh and flavorful seafood for lunch or dinner.

You can come back here several times but here are some of my favorites

The Hawaiian Poke: Juicy sushi-grade ahi tuna in a sesame-soy marinade accompanied by wonton crisps.

The catch of the day is always a winner. A fresh fish in a lightly battered. You can choose 3, 4 or 5 piece and it comes with some jalapeño tartar and Thai sweet-chili sauces which add some nice zing, and some crispy sweet potato fries.

Spicy Mahi Mahi: with avocado, tomato, red onion & citrus aioli

Service: 3.8 bites
Ambiance: 3.5 bites
Food: 4.6
Overall: 4.4 bites

Pacific Catch San Francisco
2027 Chestnut Street
San Francisco, CA 94123

Phone: 415.440.1950
Fax: 415.440.1987

Pacific Catch San Francisco 9th Ave
1200 9th Avenue at Lincoln across from Golden Gate Park
San Francisco, CA 94122

Phone: 415.504.6905
Fax: 415.504.6954

Ceviche!

2009-10-26T21:53:00.000-07:00

Restaurant Review of Ceviche

In downtown San Mateo off the beaten path is a hole in the wall restaurant called Ceviche.

I was introduced to this place when a friend who lived in the area stumbled upon it.

It's a unassuming place with simple decor but don't judge a book by its cover because pretty much every dish on the menu rocks.

The classic teak tacos have a soft corn tortilla, with savory pieces of sliced steak, fresh tomatoes and salsa.

The tacos are small so I also recommend the fish tacos with fresh chilean sea bass.

Another great dish are the quesadilllas filled with sliced steak, tomatoes and cheese that oozes out with each bite. I also recommend adding a side of sour cream and guacamole.

Or go for it all and add some succulent lobster into the mix.

The owners are extremely hospitable and the ingredients are fresh and prepared with great care making this a place that I will come back to again and again.

Service: 4.8 bites
Ambiance: 4 bites
Food: 4.7 bites
Overall 4.6 bites

Ceviche

45 North B St
San Mateo, CA 94401

(650) 340-1139

Porcini Ravioli

2009-10-14T23:49:00.000-07:00

Ravioli Porcini - From Il Mulino,

If you would like bring the great taste of Il mulino back home then below is recipe to make Michele Mazza's famous Ravioli Porcini

Enjoy

Ingredients:

16		Porcini Stuffed Ravioli
1	Cup (237 ml)	Cream
2	Ounces (57 grams)	Unsalted Butter
1/8	Ounce (28 grams)	Black Truffle
1	Cup (237 ml)	Champagne
1	Cup (227 grams)	Parmigiano, grated
2	Teaspoons	Sea Salt, coarse
		Fresh Ground Black Pepper, to taste

Method: Boil the fresh ravioli in salted water for 4 minutes. Drain, and add cream sauce.

Cream Sauce Method: In a sauté pan, place 2 ounces of butter and 1 cup of champagne. Bring to a boil. Lower the heat, and stir continuously until sauce is reduced. Then add, 1 cup of cream and 1/8 ounce of black truffle and bring to a boil. When sauce begins to thicken, add the cooked ravioli. Mix together until creamy. Turn off heat, and add Parmigiano and black pepper. Toss to coat ravioli evenly.

Presentation: Serve

ravioli with the rounded sides facing up. Buon Appetito!

Courtesy of Luxury Experience

Il mulino is where you find real Italian Cooking

2009-10-06T21:13:00.000-07:00

Restaurant Review of Il Mulino - NY

Il Mulino an Italian restaurant which resides in the upbeat neighborhood of Greenwich Village has its aficionados and critics. Some praise it for its culinary mastery of Italian Cuisine while others feel its overpriced and not worth the hype. So I had to experience it for myself.

Il Mulino was founded by Fernando and Gino Masci in 1981 and is rated by Zagat the number 1 Italian restaurant in NY. Since its humble beginning they have expanded their franchise to several major cities including Miami, Chicago, Tokyo, Washington, D.C., Las Vegas and Atlanta The NY Chef, Michele Mazza comes from Sorento Italy region and changes the menu according to the season. He mentions he looks forward to the time of year when soft-shell crabs and zucchini flowers arrive, and in the winter, he likes to add venison recipes to the menu.

When I entered, I surprised by the quaintness. The restaurant had an intimate setting with very dim lighting. As you enter there is a traditional wooden bar with black trimming. Just behind it is a small group of tables with primly dressed tuxedo waiters bustling around and serving food.

We had made reservations for 10:00pm but we are not seated till 10:30. Nevertheless, customer hospitality was something Il Mulino founders take great pride in because as soon as we were seated the waiters appeared out of thin air bringing a basket delicious breads and rich blocks of cheese. I was told not to fill up as more dishes would come.

Out came the bruschetta which was not just a normal size helping but mounds of delicious bright red diced tomatoes, minced garlic and thin strips of basil covered in oil. It was fresh and packed a punch.

Not to far behind it came some of the most crispy and delicious garlic bread I have.

Then came the fresh burrata mozzarella. A generous helping sat in the center and was some of the softest most creamy cheese as it had arrived fresh from the dairy farm.

Next came the fresh Carpaccio, delicious pieces of thinly sliced tuscan style beef served with arugula, olive oil and lemon served with spicy dijon mustard sauce.

Last came the pepper fried zucchini basted in oil. The zucchini was sweet and cold, something I would have preferred to have warm but none the less delicious.

Then we ordered the entrees. Already quite satiated we chose two dishes.

First was the Costoletta Alla Parmigiana pounded breaded veal chop, served with marinara and topped with imported cheeses. I will admit it was a strong dish but after having all the delicious appetizers I really expected more from this dish. I felt as though all the sauce and cheese masked the flavor of the veal.

The last dish of the night was the Ravioli with Porcini Mushrooms in a white champagne sauce with truffles. The richness of this dish can not be described. I had half a ravioli piece and that was more than enough for my stomach to feel satiated. But while my stomach said no my mind craved more of this delectable dish.

Overall I was very pleased with my visit to Il Mulino. Almost all the dishes lived up to my expectations with a few surpassing them. The freshness of the ingredients allowed for dishes full of rich flavor and texture. The only thing I would be wary of is the extremely expensive entrees. However you get more than your fair share of delicious starters to hold you to one or two entrees.

Unfortunately my stomach was too exhausted to partake in the desserts but I have heard that they do no disappoint.

Service: 4.7 bites
Ambiance 4.4 bites
Starters: 4.8 bites
Entrees: 4.6 bites
Overall: 4.7 bites

Neighborhood: Greenwich Village
86 W 3rd St
(between Thompson St & Sullivan St)
New York, NY 10012

(212) 673-3783

www.ilmulino.com

The Utlimate Burger

2009-10-01T20:41:00.000-07:00

Review of Minetta Tavern
- home of the Black Label Burger

On my short trip to NY, I was given a whirlwind tour of some of elite restaurants that NY has to offer. One of them was Minetta Tavern.

The establishment has a long history and was opened in Greenwich Village in 1937. The Tavern was named after the Minetta Brook, which ran southwest from 23rd Street to the Hudson River. It was restored in 2008 by Keith McNally, Lee Hansen and Riad Nasr who already have a few star restaurants already established including Balthazar, Pastis and Schiller's.

The restaurant website notes that the Tavern was frequented by famous writers and poets including Ernest Hemingway and that night was no exception as the famous author Malcolm Gladwell, comedian Ben Stiller and producer Jerry Bruckheimer were patiently waiting for a table.

At 10:30 we entered to find a packed house brimming with people enjoying cocktails at the bar and digging into their delicious meals. The owners have done a fantastic job of restoring the place and maintaining its character. From the black and white checkered floor and old wooden bar with baristas wearing the traditional diner aprons, to the white table cloths and red cushion booths; you really felt as if you had been transported back to the 1940s.

We waited patiently at the bar for a table. A blood and sand and red devil ducky one of the many signature cocktails was a great way to start the night.

We were seated 15 min later. As we walked to our table you could see the walls covered with exaggerated cartoon sketches of people who looked to be famous but I was told in fact were not. Another nice addition.

As soon as we sat down we started ordering off the traditional diner style menus.

Starters

The Dressed Heirloom Tomatoes with avocado mouseline, shaved onion and basil was fresh and delicious. Nothing unique or special but just made right.

The "Tartare “Goûtez” neatly spread three different meats including a pastured veal with black truffle, a chervil, lamb with argan oil, olives, along with a classic beef with mustard and cornichons . This was colorful dish with a multitude of flavors and textures that left you begging for more. With so many ingredients so many things could go wrong but for this dish everything went right.

"Tartare “Goûtez”

The Oxtail and Foie Gras Terrine with poached leeks was another solid dish with succulent Foie Gras in the middle surrounded by the scrumptious oxtail. A delectable combination of sweet and salty flavors.

Entrees

Then it was on to piece de resistance, the infamous Black Label Burger. Some claim it to be the best burger in the US. With all the hype I was afraid it could not live up to its expectations.

I will tell you this is not a burger but an experience and yes it is in my opinion leaps and bounds over any burger I have ever had.

I can not do the description justice so I will let the experts take over. Here are some key quotes illustrating why this burger is the best by AHT. You can read the full details here

The Black Label Burger is a selection of prime dry-aged beef cuts. The meat is a mixture of dry aged ribeye along with skirt steak and brisket, the ratios of which are a closely guarded secret. All the beef is prime and sourced from Creekstone Farms, Kentucky. The ribeye used in the Black Label is the same cut that is on the menu at Minetta Tavern for $90 and worth every penny.

Clarified butter is drizzled on top of the patty and copious amounts of salt and pepper are added throughout the cooking process. This is one pampered burger.

"We have one of the top bakeries in America and we would foolish to not use it," states Nasr. The result of the collaboration was a brioche with a dark tan crust studded with sesame seeds—they add a pleasing "nuttiness," notes Nasr. It is baked a day in advance so the bun can harden slightly overnight, allowing it to become more robust. It is then cut ahead of time to allow the open face to become slightly stale and better stand up to the torrents of juice that the Black Label patty gushes.

The onions are sautéed ahead of time to the point where they just begin to caramelize but still retain a bit of snap.

The finished burger looks so simple, completely belying the rigorous preparation involved in bringing it to table. Although the bun might appear too large, it is so light and airy that as it compresses and conforms around the plump patty the beef-to-bun ratio is actually spot on. The acridity of the onions balances the subtle sweetness of the bun, allowing the flavor of the beef to be fully realized. The Black Label is simply ethereal—tender, succulent, and brimming with the flavor of dry aging: that musky, Roquefort-like tang that is so intoxicating.

- Compliments of AHT

That my friends is a burger that has been prepared with so much care that it oozes delciousness.

The Filet of Trout Meunière with jumbo lump crabmeat and brioche croutons was solid. But after the burger nothing seemed to matter.

We finished off the night with a Chocolate Souffle. The souffle was just brimming above the bowl and covered with powder. A fluffy and soft texture accopanied with rich and milky vanilla ice cream was a perfect end to a great night.

Minetta Tavern is booked usually for months but if you go early around 7:30 or after 11:30 you might be able to find yourself a spot. Happy Eating
-----

Ambiance: 4.6 bites
Starters: 4.6bites
Entrees: 4.8 bites
Dessert: 4.7 bites
Overall 4.7 bites

Neighborhood: Greenwich Village
113 MacDougal St
New York, NY 10012

(212) 475-3850

www.minettatavernny.com

A desitnation for carnivore and wine lovers

2009-08-04T19:33:00.000-07:00

Restaurant Review of Carnevino

When I was in Las Vegas I had the privilege to go to Mario Batalis restaurant Carnevino.

Carnevino is simple but elegant concept pairing some of the finest meats and wines. Located in Palazo Hotel on the strip. Carnevino serves rich Italian style dishes with an emphasis on dishes meant for carnivore lovers. This restaurant is not for the faint of heart. When you enter you know that this place has high standards from the decor to the ambiance. The restaurant has grandeur feel with lofting ceilings, dark wooden floor, tables and giant felt chairs.

We started off with cheese balls shrouded in a cloth napkin. They were nice warm morsels that were a strong indication of the type of meal we were going to have.

Starters

The thinly sliced pieces of BEEF CARPACCIO with warm lardo crostini was fantastic. Both plates were devoured by our table in a matter of minutes.

The LOBSTER 'CRUDO/COTTO a 2 pound lobster; tail served both sashimi fried in a light prosecco tempura was quite delicious. Not amazing but solid. The sashimi pieces had been basted into butter and was quite nice. The tempura was not as good as there was more batter than meat that made it over salty.

The DAY AGED BONE IN RIBEYE was a worthy piece of 32oz meat to share amongst two challengers. Before it arrived an emblematic Carnevino knife was set in front of everyone with a dipped blade. The steak came as one giant hunk of steak split into two with the bone given as cherry on the top. As you bite into these tender pieces of meat your eyes roll to the back of your head in pure bliss. This was some of highest quality beef I have tasted and was worlds apart from the standard pieces of steak you get at restaurants. Absolutely phenomenal.

At the end of it I was in a blissful food coma. The service was top notch and the food on another level. A highly recommended restaurant if you are in Sin City.

Ambiance: 4.5
Service: 4.8 bites
Appetizers: 4.6 bites
Entrees: 4.6 bites
Overall 4.7

The Palazzo
3325 Las Vegas Blvd S
Las Vegas, NV 89109

(702) 789-4141

carnevino.com/

A little piece of Mediteranean

2009-07-12T18:06:00.001-07:00

Restaurant Review of Frascati

Frascati is a Mediterranean style bistro located in Russian Hill. The space is quaint and popular so you need to make reservations beforehand. The restaurant is bi-level with walls painted in neutral color and artwork that looks to change seasonally. We entered to a warm and friendly staff who seated us promptly. The waiter was extremely nice and brought several wine samples before we chose one. After we had found the right wine to pair with our dishes it was on to the ordering.

Starters

The Foie Gras Torchon with apple-currant compote, sauterne gastrique and toast points was an excellently composed dish with a melody of sweet and savory flavors.

The Mixed Greens with persimmons, toasted almonds, goat cheese and coriander vinaigrette was a nice refreshing addition to the meal.

The Russet Potato Gnocchi with Butternut Squash, Black Trumpet Mushrooms, Melted Leeks and White Truffle Oil was absolutely fantastic. This dish had amazing texture, flavor and taste. It was practically a flawless dish packed with flavor.

Entreees

The Maple Leaf Duck Breast with Herb Spaetzle, Arugula, Hearts of Palm Salad, Scallions and Huckleberry Sauce was another winner. The succulent and juicy duck breasts were covered in a delicious sweet and tangy sauce that really heightened your senses.

Overall I was thoroughly impressed by my visit. This is a fantastic restaurant with a great waiting staff, and food that really will surprise your tastebuds. I will definitely be back in the near future to partake in a different set of dishes.

Service 4.7 bites
Ambiance: 4.2 bites
Appetizers: 4.6 bites
Entrees: 4.5 bites
Overall: 4.5 bites

1901 Hyde Street
(between Delgado Pl & Green St)
San Francisco, CA 94109
(415) 928-1406

www.frascatisf.com

A restaurant with celebrity status

2009-07-12T17:16:00.000-07:00

Burma Superstar

After months of finding the opportune time, I finally got to make my way to Burma Superstar.

Burma Superstar is a Burmese restaurant that serves dishes. Located in the inner richmond its a bit of a trek from the heart of the city. And the fact that it has received tv fame for a few of its dishes and does not allow reservations makes it an art to find the right time to get a table without waiting for hours. On a early Saturday evening after walking around in the Union Street Festival my friend and I decided to spontaneously venture out to experience this highly coveted menu.

We called in advance and got on the waiting list and arrived just in the nick of time to get ourselves a table. The wafting smell that permeated the air triggered my salivary glands and although I had eaten just an hour before my stomach was starting to feel a lot lighter.

Since there was only two of us we could not order too much. We started of with the very popular tea leaf salad, a salad prepared with imported Burmese tea leaves, tomatoes, lettuce, dried shrimp (or vegetarian), fried garlic, sesame seeds, peanuts, and split yellow peas. Initially it comes neatly compartamentalized on the plate in very artistic fashion. Then the waiter goes to town mixing everything. The final product is extraordianary. This dish is bursting with flavor and each bite has something different making this a wonderfully delectable and refreshing starter. You can find how to prepare a similar version of this dish here

The samusa soup is another highly regard dish but we decided to keep the meal light and skip it. However it is recommended if you do come here.

The Burmese Style Curry Shrimp, shrimps sitting in a Burmese specialty curry sauce was another spectacular dish. The shrimp had nicely soaked up the sauce giving each bite some nice zing.

Finally we had the spicy chicken with fresh basil, a stir fried chicken breast with lemongrass, basil, garlic and sweet peas. The chicken was good but was chopped thinner and smaller than the rest of the ingredients which threw off the composition but was still a solid dish.

After having these 3 dishes and seeing the other items on the menu, I definitely will be returning here for another visit. If you are looking for some adventurously spiced dishes from the South East this is highly recommended spot.

Ambiance: 3.5 bites
Service: 3.5 bites
Appetizers: 4.8 bites
Entrees: 4.5 bites
Overall: 4.4 bites

Burma Super Star Restaurant
309 Clement St
San Francisco, CA 94118

(415) 387-2147

www.burmasuperstar.com

Green Teal Leaf Salad Recipe

2009-07-11T17:57:00.000-07:00

Green Tea Leaf Salad Recipe

After my visit to Burma Superstar I ventured out to find a recipe for the green teal leaf salad. Although its not the same its comes pretty close. The recipe is courtesy of kitchencaravan.com

4 cups thinly sliced Napa cabbage (about 2/3 head)
2 T unsalted roasted peanuts
1 tsp toasted sesame seeds
6 medium shrimp, shell on
2 garlic cloves + 2 T oil for frying
3 T sesame oil
2 T green tea leaves
1 tsp fish sauce
1 juicy lime
2 T cilantro, finely chopped
½ tomato, seeded and diced (optional)

Shell and de-vein the shrimp.

Fill a medium sized saucepan with water and bring it to a simmer. Poach the shrimp until just cooked through, which only takes a matter of minutes.

Remove them from their poaching liquid as soon as they are done cooking, cool, and refrigerate.

Clean the shrimp shells under running water. Dry them well.

Heat up the sesame oil in a small pan, and add in the shrimp shells along with the tea leaves. Let them infuse in the oil on moderate heat for 5-10 minutes, then turn off the heat and continue to let them infuse while you prepare the rest of the salad.

Slice the poached shrimps in half lengthwise.

Heat up the 2 tablespoons of oil in a skillet, and fry the garlic until golden brown. Remove the garlic with a slotted spatula and set it on some paper towel to soak up some of the oil.

Combine the cabbage, peanuts, sesame seeds, shrimp, and tomato (if you are using) together in a bowl.

Drain the infusing oil of the shrimp shells and tea leaves, pressing hard on the solids, in order to extract all of the flavored oil.

Make the dressing by whisking together the infused oil, fish sauce, lime juice, some salt to taste, and the cilantro.

Pour the dressing over the salad and toss well.

Top the salad with the fried garlic.

Serves 2 as a main dish, 4 appetizer portions.

Here is the video that explains the preparation.

Food fit for the Gods

2009-07-06T22:10:00.000-07:00

Review of Kokkari Estiatorio

I had been wanting to come to this restaurant for a some time after going to the sister restaurant Evvia in Palo Alto.

Located in the financial district, Kokkari which is named after a small fishing village on the island of Samos in the Aegean Sea serves authentic Greek dishes. When you enter, it first seems like small confined space with only a few tables and chairs but just around the corner it opens up to a vast area with plenty of room. It makes the fact the restaurant is almost always fully booked days in advance all the more impressive.

After patiently waiting the whole day trying not to indulge in heavy meals, I had prepared myself for the feast fit for the gods. Having a 6 person party made it all the more easier to get bounty of different dishes.

The Spanakotiropita a traditional filo pies of spinach, feta, leeks & dill is a staple of greek starters and did not disappoint. A nice crisp flaky outside with a deliciously well seasoned ingredients.

A recipe for this dish can be found here

The Kolokithokeftethes a crispy zucchini cake with cucumber & mint-yogurt dressing was a big winner. The cake has perfect texture and composition that made it delightful.

The Saghanaki apan fried Kefalograviera (cheese) with lemon & oregano is another famous starter. I am usually a big fan of the dish but this one did seem to miss the mark. It was a lot tougher and drier than what I have had previously and one of the rare disappointments of the night .

The Grilled Meatballs with oregano, orange & tomato-green olive were pretty good. The meatballs could have been a bit more moist but the sauce was good.

The Psari Psito a traditional grilled whole fish with braised greens, lemon & Cretan olive oil or Plaki served with wood oven-roasted, with tomato, fennel & olives was an incredible dish that had rave reviews from our table. The fish was moist and well seasoned the only thing you had to be careful were for the stray bones.

Moussaka a traditional casserole of eggplant, lamb, potato & yogurt béchamel was a great composition of ingredients that worked right to make a rich and flavorful dish.

And no meal could be complete without the the aromatic braised lamb shank with orzo & myzithra. A tender piece of well seasoned meet that just fell off the bone with a delicate slice of your fork.

Overall this was a fantastic experience and one that will hopefully be revisited soon. The atmosphere was great and the service is on point. I would highly recommend this restaurant as must visit dining experience.

Ambiance: 4.2 bites
Service: 4.3 bites
Appetizers 4.6 bites
Entrees: 4.3 bites
Overall 4.5 bites

200 Jackson St
San Francisco, CA 94111-1806
(415) 981-0983
www.kokkari.com

The Richmond

2009-06-07T19:01:00.000-07:00

Restaurant Review of The Richmond

I recently ventured out late on a Friday night to check out the highly praised restaurant emphatically known as the "The Richmond" The restaurant is fairly isolated from the busy city and resides in none other than the Inner Richmond in San Francisco. The chef is from New York and prides himself on making euro influenced, organic California cuisine

When you enter there is a bit of formality and stuffiness to the place. The walls have neutral colors with, maroon curtains to balance the effect. There is nothing to excite the eye everything is prim and proper which makes you feel that this restaurant means business.

As we waited for appetizers we were served bread which came in 3 types of butter olive spreads, chive and sweet cream. The bread was warm and moist with the olive spread being the definite winner.

Then came a sampling of famous potato leak soup which was excellent. A great composition rich in flavor that disappeared as quickly as it came to the table.

Things looked promising but it turned out to be a hit or miss night for the reset of the dishes

The Flat Bread Sloppy Joe, a flat bread with whipped goat cheese, Italian Sausage, & watercress salad was a very mediocre dish. It fell apart before even reaching my plate and just did not have the zing I was hoping for. Although it was a creative idea on paper it did not come out so well on the plate. The ingredients were a mish-mash with not discernible flavor.

Then came our entrees.

The Roast Pork Tenderloin with Macaroni & Gruyere Cheese was another poorly executed dish. I had high hopes for a gourmet mac and cheese but it turned out to be very bland. What made it worse was the pork was placed on top of the mac and cheese and smothered in gravy. Everything mixed to together and became soggy leaving and unsatsifed taste in my mouth.

The Seared Alaskan Halibut with shrimp, butter, lemon & dill was the dish of the night. The fish was fresh with a subtle hint of seasoning and thin layer butter that just worked. I would highly recommend this dish.

Overall I had expected a lot more from this classy establishment. The dishes were just too ordinary and unflavorful for the price. The menu does change and there were other dishes that might have been better, however the consistency of dishes is something that will probably make me wait several months before I return here again.

Ambiance: 3.5 bites
Service: 3.5 bites
Appetizers: 3.1 bites
Entrees: 3.2 bites
Overall: 3.3 bites

Neighborhood: Inner Richmond
615 Balboa St
(between 7th Ave & 8th Ave)
San Francisco, CA 94118

(415) 379-8988

www.therichmondsf.com

Helmand Palace

2009-06-05T12:52:00.000-07:00

Review of Helmand Palace
Afghan cuisine

Hearing great things about Helmand Palace, I decided to give my palette a try.

The restaurant is small and unassuming, but very well decorated. They have done a great job of giving the restaurant traditional feel. From the red blood red carpeting and blue felt chairs, to soft yellow pastel walls that are adorned with ethnic Afghani. The vibe is very homely.

We sat in the far back and had a nice a view of everything that was going on around us. It was family style ordering and one of my friends who had already been here started ordering several dishes as we sat their salivating.

The Kaddo a unique dish was a pan fried and then baked baby pumpkin seasoned with sugar served on yogurt, garlic sauce, and topped with ground beef sauce. An interesting combination of ingredients but it worked pretty well. It was definitely the most interesting and exciting dish of the night. A sweet and savory combination that left your tastebuds asking for more.

The aushak, a ravioli filled with leeks and scallions served on a sauce of yogurt and topped with ground beef and mints, was a one of the more disappointing dishes. The composition was just a mess and you could not taste any unique flavors.

The Seek Kabab a half a rack of lamb marinated grilled was excellent. A nice set of seasonings and high quality meat.

The Bowlawni homemade pastry shells one filled with leeks and scallion and other with spice potates showed promise. The potato one was pretty solid but the leeks one had no discerning flavor. You had to douse it in the sauces to get some taste.

The Kourma Challow a lamb sauteed with Afghan seasonings was also another winner. Nice tender meat packed with flavor.

Overall. The experience was enjoyable. One notch was the service which was terrible. Being all the way in the corner it took forever to ask the waiter anything and to get the bill. I would encourage you to give this place a try. There seemed like a lot of other great dishes. I would stick to the meats and away from the vegetarian and pasta-like dishes.

Service 2 bites
Ambiance: 3.5 bites
Appetizers: 3.5 bites
Entrees: 3.5 bites
Overall 3.2 bites

2424 Van Ness Ave
San Francisco, CA 94109
(415) 345-0072

www.helmandpalace.com

Laiola

2009-05-10T21:02:00.000-07:00

Laiola Restaurants

On a Saturday evening we were walking on Chestnut street in the Marina looking to grab a quick bite. I was recommended by one of my friends to check out Laiola

As the website says, Laiola is an archaic Catalan word meaning small church and is inspired after Barcelona’s tapas bars.

Entering you are hit with a wave of excitement. The space is small and intimate and you get to your fellow diners well. We snaked our way to our table and squeezed into our seats.

The server handed our menus that consisted of several different savory small plates and recommended that we order 4-5 dishes to satiate our stomachs.

We started off with the bacon-wrapped medjool dates stuffed with house-made chorizo. This was the highlight of night that had a nice sweet and savory combination with excellent flavor and texture.

Then came the duroc pork meatballs onion confit, pork jus, wild arugula. While this plate had potential the meatballs were bit dry and did not have the spices I was hoping for.

The spicy roasted cauliflower fried capers, chili oil was average dish. It had some nice seasonings but I had similar dishes with a lot more kick.

The shrimp and green garlic arbol chilies & olive oil had some nice juices but the shrimp had not been infused with flavors and you really had to dunk them in the olive oil to give it life.

I closed the night by getting a bite of the gracious neighboring customer next to me who was recommended the Pan con chocolate, an odd pairing of sea salt, Sylverleaf "Foothills Blend" olive oil. Sea salt was sprinkled on top of the chocolate gelato which sat in small pool of olive oil. It was accompanied with small baguette pieces. The gelato along with the bread created wonderful palate of flavors.

Overall the meal was satisfactory. There was a lot of potential in the dishes but besides the bacon wrapped medjool datese the other small plates just missed the mark. I would still however come back to try some different dishes and see if my dining experience is any better.

Laiola Restaurant

Ambiance: 4 bites

Service: 3.5 bites

Appetizers: 3 bites

Overal: 3.2 bites

2031 Chestnut Street @ Fillmore Street
San Francisco, CA
415.346.5641

http://www.laiola.com/

Boqueria

2009-05-03T11:41:00.000-07:00

http://www.boquerianyc.com/

The Ambiance:

Set apart from the hustle and flow of New York city, this smaller Spanish restaurant in the heart of Chelsea provides a welcome retreat from the chilling East Coast winters. It's retro interior design and long wooden tables and modern deco chandeliers may you require that smaller parties share a table providing a more familial vibe to the scene.

Food:

Served in a Spanish Tapas style, the food is served in elegant Goldilocks type portions. There are a variety of different flavors and options on the menu, I would recommend simply chatting up the waiter and asking for the chef to prepare a selection of their specialities for the evening. The menu is seasonal, so as long as you're not going in more than a few times a month, you should encounter a new experience each time.

Drink:

The wine list is exclusively Spanish so if you're craving libations from another region of the world, bring your own (corkage is $15/$20). The Sangria is deliciously fruity and pleasantly refreshing ($30 for a pitcher). Boqueria also boasts a full bar, so if you fancy another alternative, those are also available. If you're feeling like living the high life, NY filtered tap ice water, as per usual, is free.

Cost:

Prix Fix 10 course - holidays - $60 per person

Prix Fix 10 course - non-holidays - $40-50 per person

Reservations:

Walk-in only on non-holidays as with most places in NYC.

Eating and drinking with the dead...The Grateful Dead

2009-04-06T22:29:00.000-07:00

Review of Magnolia Pub and Brewery

On a Sunday evening we headed to Magnolia Pub and Brewery. A place with charm and character at every turn. The plot of land has some rich history as it used to be a pharmacy in the 1970s and then a famous ice cream parlor. In 1997 it was re-opened by Dave Mclean who is a big fan of the Grateful dead, and you see this theme througout the restaurant from the the beers named after Grateful dead songs, to the the coasters with funny color creatures as if you were tripping on acid. Even the menus maintain the theme with Grateful Dead performance venues written into the menu and menu items taped inside like playbills.

Start

Apparently the glazed D U C K W I N G S with julienned celery root salad were a signature dish. I had pretty high expectations and these wings did not reach them. They had a pretty nice flavor but there was not a lot of meat on the wings. The caramel glaze was also bit chewy and got stuck in your teeth.

The B U T T E R M I L K - F R I E D S P R I N G O N I O N S in traditional rouille were delicious. A nice crispy batter outside with juicy onion inside. But what made the dish was the accompaniment sauce which was zesty and added a some amazing flavor to the dish. The sweet potato was also quite nice.

Sausages

The LAMB MERGUEZ piquillo peppers, coriander, cumin was the best dish of the night. Although it make not look as appetizing the meat was tender and delicious. A great set of spice and seasonings.

The BRATWURST kolsch, ground mace, lemon zest was decent. I felt the meat was not cooked properly. The meat was really mushy and fell apart as you cut it. It had some nice flavor but nothing like the lamb.

Overall not a bad place. The beers are great, appetizers are solid and there is a nice ambiance. If you are Grateful dead aficionado or just in the mood for something a bit quirkier I recommend checking out Magnolia Pub and Brewery

Ambiance: 4 bites
Service 4 bites
Starters: 3.5 bites
Entrees: 3.5 bites
Overall: 3.7 bites
http://www.magnoliapub.com/

Making a splash for seafood

2009-03-01T15:45:00.000-08:00

dRestaurant Review of Aqua

For my brother's birthday we headed to the 2 star Michelin restaurant Aqua that serves high-end sea food dishes.

The restaurant has a grand entrance. When you enter you see vaulting ceilings and gigantic mirrors that hang from the walls making the place feel deceivingly large.

We were sat down at a uniquely L-shaped booth with felted seats. The waiter immediately came over and to offer his greetings and tell us the specials of the night. Aqua's menu has two pre-fixed menus. There is the three course menu which includes an appetizer, entree and dessert and the 7 course citrus tasting menu for $130.

We decided to stick with the three courses menu.

These were following dishes we ordered.

Starters

To start off we were given a refreshing little starter compliments of the chef. It came in nice platter divided into 3 slots. One had a nice cup of candy orange soup. The soup was excellent with small pieces of orange rinds and candied syrup at the bottom. Then there was the turnip croquette which was moist and flavorful. Last but not least there was the Monterey anchovies drizzled with lime another flavorful composition.

Appetizers

The Hamachi with Tandoori Spices, Sea Vegetables, Grapefruit was the weakest appetizer. The ingredient combination was completely off as the tandoori spices did not jive well with the citrus flavors.

The Dungeness Crab with Meyer Lemon Cucumber Caviar, Curry Poppy Seed Vinaigrette was my favorite dish. A great composition of prepared crab salad neatly wrapped in a cucumber skin packed with lots of flavor.

The Kabocha Squash Soup with Maine Lobster, Vadouvan Cream, Squash “Couscous" had a nice smoky flavor and was a very filling soup.

Entrees

A special on the menu was the Wagyu Beef with glazed onions. The meat was tender and quite juicy but could have used a bit more flavor.

The Striped Sea Bass with Saffron Rice, Chorizo, Green Almond, Fruits de Mer was decent but nothing to brag about. Although somewhat flavorful, the fish could have been a bit more moist and tender.

The warm Scottish Salmon with Rye Gnocchi, was an excellent dish. The salmon was cooked to perfection and had some nice seasonings.

The Roasted Atlantic Cod & Pork Confit Under Smoked Chilies, Gigante Bean, Aged Garlic, Fennel Pollen & Meyer Lemon Jus, was nicely presented in a bed of red chilies. A nice dish with a some good zing.

Desserts

The Crepes "Dentelle" Apple Confit with Spiced Date Cream and Yogurt Sorbet was quite nice but was a bit to sweet for my liking.

The Tahitian Vanilla Bar Glace consisting of Walnut Cake and Pear & Lime Sorbet and Roasted Pear a delicious and elegant dessert that was this hit of the night. A nice bar of lime sorbet on top of crumbled walnut cake. The slightly bitter sorbet with the sweet cake paired perfectly.

Finally the Madagascar Chocolates consisting of Flourless Chocolate Cake, Milk Crémeux, Dark Mousse was also another amazingling scrumptios dessert.

Overall it was a decent visit, although it's hard to say it deserved 2 michelin stars. The appetizers were excellent but the entrees were not able to maintain the level of consistency. However, the night was saved with great dessert selection wich made this a experience memorable experience.

Service: 4 bites
Ambiance: 3.5 bites
Appetizers 4.3 bites
Entrees: 3 Bites
Desserts 4.8 bites
Overall: 3.8 Bites

AQUA
252 California Street,
San Francisco, California 94111
http://www.aqua-sf.com

Layer on the fun

2009-01-29T17:50:00.000-08:00

7 layer dip recipe

The superbowl is upon us and there is no better way to feed your hungry guests than a 7 layer dip.

Ingredients

1 lg. cans bean dip (vegetarian)
1 sm. tub of guacamole dip
1 sm. bottle of salsa
1 sm. can chopped black olives
8 oz. pkg. Mexican blend shredded cheese
1 cup sour cream (light)
1 sm. can chopped jalapenos
1 extra lg. bag tortilla chips

Preparation.

In a 9x13' baking dish evenly place these ingredients in this order. Depending on your preference you can reduce the amount of any of the ingredients.

1. Large can of bean dip
2. Small tub of guacamole
3. Cup of sour cream
4. Small bottle of salsa
5. Shredded Cheese
6. Chopped Olives
7. Chopped Jalapenos

Great bites in Goa

2009-01-14T22:19:00.000-08:00

Review of Goan dining

If you are feeling adventurous and looking for a get away the thenn Goa is a great vacation destination. Originally a Portuguese colony, Goa is known for its gorgeous beaches, delicious cuisine, and most of all for its New Years revelry.Here are a couple places to check out if you get a chance to make it here.

Zebop Beach Shack

If you are in South Goa, I recommend checking about Zebops. There are several great beach shacks, but this one is highly regarded by locals and tourists alike. Overlooking the beach this is an excellent place to get some amazingly flavorful Goan dishes; whether its in the afternoon to enjoy t he cool breeze or in the evening to watch the sunset over the ocean. You can't really go wrong with an order here but some of my favorite dishes on my two different visits included the goan red snapper, which brings a new meaning to fresh as it was brought to us raw before it was cooked. It was then de-boned and dipped into various masalas which soaked into the meat of the fish and provided some nice zing. The different types chicken tikka were all delicious. You could be bold and go for the chicken tikka stuffed with crab and shrimp or go with the basic chick tikka with a squirt of lemon. Finally the fried calamari was another big winner on the table.

The food is high quality and cooking area is clean for Indian standards. This is a great destination with very reasonably priced dishes and a wait staff that is extremely friendly and will go out of their way to make sure you enjoy your meal.

Zebops Beach Shack
South Goa ask a local or hotel concierge for the exact location

I-95

In North Goa, we were recommend a few restaurants for finer dining Reverie and I-95.

Starters

We first had some soup. I ordered a hearty rustic chicken soup as my stomach had taken a bit of beating from all the spicy dishes we had in previous days. The soup was excellent and sent me into a phase of nostalgia, thinking back to my mothers home cooking. For starter dishes we had the MarylandCrab Cakes, pan-fried with a hint of peppers and cilantro, set on an Asian slaw accompanied by a wasabi aioli. An excellent composition, that was so moist and flavorful the pieces of crab just melted in your mouth. Our other dishes included, the Baked goat cheese marinated roast beetroot walnut dressing along with Beef Carpaccio, lean tenderloin, rubbed in a herb marinade, which was thinly sliced and served with garlic crostinis. Placing the goat cheese along with the beef carpaccio on the crustini, created an amazing composition that invigorated my tastebuds with the multitude of flavors that were in each bite.

Entrees

For my entree I had a mushroom linguine pasta which was on par with most standard Italian restaurants. Another one of my friends had Bacon wrapped Blue Cheese Stuffed Beef Tornadoes accompanied with whipped potatoes & oven roasted tomatoes. This was a uniquely flavored dish as the bacon juices had seeped into the beef, making the meat taste more like bacon than beef. The disappointment of the night were the lamb chomps that were served well done. All the juices has been sucked dry leaving the meat flavorless. Overall, I must say this was a refreshing dining experience. I did not expect this quality of food and presentation in Goa, let alone India. However, this restaurant exceeded all my expectations and I highly recommend visiting it for
yourself.
Castello Vermelho
Behind the Art chamber
1/115 A Gauravado, Calangute 403516
Telephone: +91 832 2275213
Site: www.i95goa.com/

Dining destinations in Dubai

2009-01-13T20:08:00.000-08:00

Review of Dubai Appetizer hot spots

I had the pleasure to visit the city that is being built in front of your eyes. With 25% of world cranes in Dubai, everywhere you turn there is some new building that is being constructed. Each one trying to outdo the other.

As many of these commercial establishments are being built they are accompanied with high end restaurants some of which I had the privilege to try first hand. The one caveat I have to add to this review is that most of the places I suggest is for the experience rather than the food, although I was mildly surprised by a few of the dining establishment

Buddah Bar
Attached to Grosvenor House hotel is the highly regarded Buddha Bar. Buddha Bar is a chain owned by George V Restauration and located in some of the most popular destinations including London, Prague, and the orginal one Paris. The restaurants have similar Asian themes that include dim lighting and a signature giant 50ft Buddha that resides usually as the center piece in the restaurant.

For this particular restaurant the theme is consistent from the artistic wooden doors to the gold light fixtures fitted with dim litted red bulbs. As you enter through the hallway on the left and right are small private Japanese dojo rooms and as you move further down it opens up with several tables on the right and a nice long open table and bar to the left. In the center, sits patiently a giant golden budhha.

This was an interesting meal as we came at 1am to dine just before the kitchen was closing. We were able to convince the waiter to bring out some the signature starters at a discounted price. The place was bustling as this is a great spot to grab drinks and strike up a conversation with a diverse group of individuals.

Within 20 min 3 spectacular dishes were served

The fried tiger shrimp with a sweet sauce was done to perfection with a nice crispy texture complimented by a fat juicy shrimp inside. This dish was devoured within minutes.

We also had some vietnamese spring rolls another solid dish.

Finally we were served the rolls which included a sample of Dragon Rolls, Dynamite Rolls and the ever adventurous Rock n' Roll Roll nicely stacked on ceramic plates. All which were excellent.

Like all Buddha Bar establishments it is very expensive for dinner with dishes upward to $50. However If you come for appetizers and desserts prices are a bit more reasonable.

Buddha Bar
Grosvernor House Hotel,
Dubai Marina

Neos Bar located in The Address Hotel

Located near the top of a fairly new hotel called The Address is Neos. The bar is on the 63rd floor and offers spectacular panoramic views of dubai city including the famous Burj Tower which currently is 2,087 ft with the final height still shrouded in mystery to prevent competitors from beating it.

The Address is a beautifully designed hotel that does not gloss over any detail . From the high end furniture to the ornate lighting fixtures this hotel rightfully receives its 5 star acclamations. In order to go to Neos you need to take two different elevators. When you arrive at your destination you are introduced into a new ambiance that is from another galaxy as long silver tubes of light hang from the ceiling and the walls are covered in metallic shingles. There is a circular bar in the middle and one level down are several tables which provide you with awe inspiring views of the city. As you look up you are astounded that at 63 floors you are only a third way up of the Burj Tower.

We seat ourselves in nice isolated space at the far end of the bar. There is not much for food choices on the menu. So we order the appetizer spread which includes brusccetta, sashimi, wague beef, and a spring roll.

The food was pretty average but the ambiance and views were great. Personally I would recommend coming here for drinks.

However, I have heard that the other dining options located inside the hotel including Fazaris (cosmopolitan blend of Japanese, Asian, Indian, Arabic and Mediterranean cuisines) and Hukama (Chinese Cuisine) are excellent. So you might want to give them a try.

The Address Hotel
Burj Dubai Boulevard, Downtown Burj Dubai
P. O. Box 123234, Dubai, UAE

360
Adjacent to the famous El Burg Al Arab (The "Sail") and beautifully designed Jemeriah Beach hotel better know as "The Wave" is the restaurant 360. To get to restaurant you enter through the Wave hotel and take a nice walk along the pier or if you prefer you can take a cart. From here you can watch gorgeous sunsets as you enjoy a nice drink and some of their appetizers. Again there is nothing spectacular just some simple finger foods including chicken satay and potato wedges. But it's definitely a destination spot that you have to experience.

Jumeriah Beach Hotel
JUMEIRAH BEACH HOTEL
PO BOX 11416, DUBAI, UAE

The one and only Royal Mirage

The name says it all. Hidden from the main road, this large estate transports you to Arabia. From the marble floors, the lofting arches, the ornate decor and the antique style furniture there is nothing simplistic about this place. Our friend curently living in Dubai suggested visiting the Arabian Court, a quaint little courtyard, that has patio tables placed under tent canopies. The food here was excellent as we had the standard Lebanese meal including humus, pita, as well as different cuts of lamb, and chicken. This is a highly recommended destination to get away from chaos of Dubai and relax for a few hours while smoking some flavorful Shisha. Afterward head down to the bar that has litted pool and runs into the beach and enjoy a few more drinks.

One&Only Royal Mirage
Po box 37252
DUBAI, UAE

The Bur Al Arab

No trip can be complete without a visit to the famous 7 star hotel. It was built to resemble the sail of an Arabian vessel. making it a truly unique architectural piece of work. To increase the lure of the hotel, only hotel guests and people who have reservations can enter the hotel.

We decided to try and grab a quick bite without having our wallets chewed out. Once they were finally convinced that we had a reservation we entered through the gates up the long road to the hotel. From the outside this is a pretty intimidating looking hotel, but when you enter there is nothing that spectacular. An elaborate fountain display in front along with an escalator to the top. The atrium is one thing that is impressive as it vaults 590 ft to the very top of the hotel. We decided to dine in the Al Muntaha restaurant meaning "high" that extends out from the hotel to provide panoramic views of the Persian Gulf. Once we reached the top we entered through an odd archway of cpu like chips which through me off as I did not quite understand what the theme of this restaurant exactly was. As you look out the window you get a slight glimpse into the man-made islands "The World" made up of 300 islands which span 9 km in length and 6 km in width.

"The decoration of the place is odd as it straddles the persona of club and luxury dining, as there are there are glowing circular lights covering the ceilings but at the same time high class cutlery, felt chairs and well dressed tables. The themes are very inconsistent and can be confusing if you come for lunch when the circlar lights looks like colored globs across the ceiling.

Unfortuantatly like most places in Dubai service was terrible. The waiter tried to force us to order two courses which we finally convinced was not going to happen. There is pre-fixe menu option or a la carte all exorbitantly priced.

We each shared a few different starters. The jumbo prawns was an average dish that could be found at any standard restaurant. I do have to say the lobster bisque was creamy and excellent and the waguye beef caviar was definitely a memorable dish. However, for the prices upward to $50 for a starter, I would recommend trying to make reservations for drinks and saving your money where you will get more bang for your buck.

El Burj Al Arab
PO BOX 74147,
DUBAI, UAE

Trip to the Sand Dunes

If you want to be more adventurous, I recommend making a trip out to watch the sunset of over the Sand Dunes. Its a hairy ride to say the least as the driver takes you for a joy ride along the dunes. After 20 min of being jolted around you finally get to see the sun quickly set behind dunes. Afterward most trips include, a traditional meal in a nearby area, which also includes some local performers including a sultry belly dancer. If that is not your thing you have a chance to sit on a camel or smoke some shisha in the tents.

So that is my whirlwind tour of Dubai. There are so many other little places I probably missed and more that will be coming as these massive structures are being built. It will be interesting to visit in a couple of years and see what new eating establishments have opened.

Have you been to Dubai..What were your favorite destinations and places to eat?

Popeyes favorite snack - Spinach Brownies

2008-12-07T20:15:00.000-08:00

Spinach Brownies Recipe

If popeye was a real person then he would love these Spinach Brownies, and so to will you and your friends.

Ingredients

* 1 (10 ounce) package spinach, rinsed and chopped
* 1 cup all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking powder
* 2 eggs
* 1 cup milk
* 1/2 cup butter, melted
* 1 onion, chopped
* 1 (8 ounce) package shredded mozzarella cheese

Preparation

Spinach Preparation

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish. Place the spinach in a medium saucepan with enough water to submerge the spinach. Bring the spinach to a boil. Then lower the heat to a simmer and cook for about 3 minutes. Drain the soaked spinach.

Mixture

In a large bowl, mix the flour, salt and baking powder. Stir in the eggs, milk and butter.

Finally mix in spinach, onion and mozzarella cheese. Place the mixture into the prepared baking dish and bake in the oven for 30 to 35 minutes.

Let it cool and enjoy.

Courtesy of allrecipies.com

Oh how sweet it is - Sweet Potatoe Casserole

2008-11-28T15:25:00.000-08:00

Recipe for sweet sweet potato casserole

Thanksgiving is my favorite holiday because it revolves around socializing and eating.

There are plenty of great sides to go along with your turkey and one of my all time favorites is sweet potatoes. Although the orange mushy like substance may look unappetizing there is so much great flavor inside and with each bite you feel slightly warmer and joyous.

I have had many different variations of sweet potatoes, and the one element that I saw missing was a crispy top layer to combine with the soft sweet potatoes. I had seen pecans added to the top but I knew there were further possibilities such as a crispy baked topping. So in my hunt I found this recipe which was a big hit at our last Thanksgiving day party and highly recommend giving it a try.

Ingredients:

3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter

Topping:

1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans or walnuts
A small bag of marshmallows (optional)

Preparation
Mix the first 6 ingredients together. Pour the mix into a buttered 1 1/2 to 2-quart casserole dish. Now its time to make the baked topping. Mix the topping ingredients together and layer it over the sweet potatoes.

If you want to make it extra sweet and delicious, sprinkle some marshmallows on the top. Bake at 350° for 30 to 40 minutes, or until hot and browned. Let it cool and serve to your enthusiastic guests .

Serves 6 to 8.

Courtesy of about.com by Diana Rattray

Dining with Danko

2008-10-05T20:51:00.000-07:00

Restaurant Review of Gary Danko

On a cool Friday evening I was given the opportunity to dine at Gary Denko for my birthday. I had heard many great things about this restaurant and I was excited to finally experience it for myself.

Gary Danko is located in Fisherman's Wharf just a few blocks away from the famous Ghiradelli Chocolate factory. As you enter you are immediately hit with bustle of a small establishment. Everywhere you look people are busily engaged in discussions. It's so loud it is sometimes difficult to hear what the person across from you is saying. There seems to be so much chaos with waiter and waitresses running around trying to handle everyone orders and at the same time making sure not to run into ambling guests or other servers in this tight maze. However, they are professionals who deal with this everyday and so in an odd way it is controlled chaos.

The layout is cramped and Gary Danko tries to utilize every inch of space as efficiently as possible. As you enter to the left is the bar and to right is several tables and booths closely packed together. We were sat at a table sandwiched in between two others. It appeared that personal privacy was not on the menu tonight.

The staff was efficient and quickly brought us bread and took our drink and food orders. I was a bit disappointed that the bread was cold and dry one of my indicators of a quality restaurant.

My family and I partook in the 3 course meal.

However, before the courses we were brought a small portion of gazpacho soup. A nice refreshing dish to start the meal.

Then it was on to the 3 course meal.

I had the the Risotto with Lobster consisting of Laughing Bird Shrimp, Corn, Butternut Squash, Parmigiano-Reggiano and Basil Oil presented in a wonderfully seated bowl. The dish itself was solid but nothing extraordinary. Composition wise I felt that the corn overpowered the other great flavors such as the juicy lobster which should have been the central ingredient of the dish. I would also warn on getting this dish as it might fill you up before you even reach the entrees.

My brother had the Sweet Corn Soup with Dungeness Crab, Red Pepper, Creme Fraiche and Pancetta Biscuit. I had a bite which was a nice composition but had no excitement and mystery to it.

On the second course I had the herb Crusted Loin of Lamb with Tian of Vegetables and Polenta. This dish had great presentation as each of the lamb strips was neatly stacked on top of a bed vegetables. The lamb was fairly succulent and was lathered in a nice sauce. However, a few of the pieces were dryer than others and I had to try and ration the sauce in order to make the pieces of meat flavorful.

Then it was onto dessert. I had the Baked Chocolate Souffle with Two Sauces. Once the dish was brought out the waitress poked a hole adding in the second milk chocolate sauce. The two sauces hugged each other swirling around inside making a neat design. The souffle itself was extremely rich, almost too rich as I had to share with my family in order to finish it.

At then end of my meal I was fairly satisfied but not wowed. I had come to this restaurant with extremely high expectations and unfortunately it had missed it. The service was efficient by not as personal or friendly as I imagined it to be. I saw other tables with regular customers getting A+ treatment while we were considered just another slot on the reservation. I guess I was trying to compare the experience and meal to French Laundry which was on a completely different level for customer service and food quality.

Throughout the courses I was hoping for my tastebuds to be thrown a curve ball but there were no twists, turns, or memorable dishes. It was just quality food that you can find at several restaurants in San Francisco.

While the price is much less at Gary Danko, the overall experience just can not compare to French Laundry. Presentation was impressive, but the dishes lacked the flair and excitement I was anticipating after reading them off the menu. I do hope to return some day and have a better experience from a different menu which has exciting and inspiring dishes. However this time, I was not so lucky.

Ambiance: 3 bites
Appetizers: 3.5 Bites
Entrees: 4 bites
Overall: 3.7 bites

Gary Denko
Neighborhood: Fisherman's Wharf

800 N Point St
San Francisco, CA 94109

(415) 749-2060

www.garydanko.com

Raising the bar...on food

2008-09-01T21:30:00.000-07:00

Review of Harry's Bar

Sometimes I don't have time to enjoy a long dinner or lunch but still want a solid meal.

One great place to find this combination is Harry's Bar in Fillmore. Harry's is not your average bar as the food quality is a bit higher and so are the prices. But with a great staff and solid food selection it's one of my favorite bars to visit in the city and I frequent it quite often.

For appetizers I recommend the Golden Mozzarella Sticks with marinara. They have a nice crispy outside with a rich cheesy inside that that puts standard mozzarella sticks to shame.

Another great choice is the Crispy Calamari with spicy marinara, lemon creme, sage. This is a nice complement to your beer and bit lighter on the stomach.

If you are a bit more hungry, I recommend my favorite the Savory Steak Sandwich: a beautiful grilled bistro steak topped with blue cheese crumbles & grilled onions on a ciabatta roll. This sandwich packs mounds of flavor and is delicious to the last bite.

And if you are really letting go then then go all out with the Route 66 Burger which consists of bacon, cheddar & bbq sauce. A perfect combination of ingredients to satisfy your taste buds.

Harry's Bar

Atmosphere: 3 1/2 bites
Appetizers: 4 bites
Overall: 4 bites

2020 Fillmore St
(between California St & Pine St)
San Francisco, CA 94115 (415) 921-1000

In the eye of the glass holder

2008-08-24T22:08:00.000-07:00

Wine glass holder reviews

Have you ever been to a party or standing event trying to juggle your wine glass in one hand and your plate in another. You want to eat with your fork but you only have two hands so something has to be sacrificed and most of the time its your wine glass which has to be put down. It becomes such a hassle that you are distracted from the most important aspect which is tasting the food and socializing with friends.

Well...the other day I was at a party and saw there was finally a way to solve this dilemma with wine party clips.

Wine/party clips can attach on to your ceramic or hard plastic plate and hold your glass. They are fairly inexpensive running froom .50 to a $1.00 for a bit nicer ones.

Now its not a perfect solution. Especially with a full wine glass the plate becomes unbalanced and awkward, but its better than having your hands full. Unfortunately you can't use it on paperware or flimsy plates. They still have not found a solution for it.

However, I also was able to find some plates which have the wine holder built into it if you want to make your affair a bit more classy.

They can be a bit more expensive but definitely reusable with great designs.

So what does the future hold for wine clips and glass holders?

What would be interesting is if a plate was designed with a moving weight and depending on the heaviness of the glass you could move the weight to balance the plate. A bit excessive but quite handy.

Now they only have to find a way to make the plate float or be held up so that you can use both your fork and knife standing up.