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.

Stuff yourself with Empanadas

2008-07-28T20:47:00.000-07:00

I love empanadas. They are a perfect combination of a nice crispy outside that can be filled with whatever your heart desires from beef, to chicken, to vegetables, and even fruit.

Below are a couple restaurants in San Francisco that I have found to have some delicious Empanadas along with other great appetizers which you can partake in with your friends.

Alegrias (Marina, SF)
Circolo (Mission, SF)

Send along any other restaurants you know of that have great empanadas.

And here are some great recipes you can try out at home.

Beef Empanadas

Ingredients

2 hard-boiled large eggs
1/2 medium onion, finely chopped
1 tablespoon olive oil
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 pound ground beef chuck
2 tablespoons raisins
1 1/2 tablespoons chopped pimiento-stuffed olives
1 (14-ounce) can whole tomatoes in juice, drained, reserving
2 tablespoons juice, and chopped
1 package frozen empanada pastry disks, thawed
About 4 cups vegetable oil

Preparation

1. Cut each egg crosswise into 10 thin slices.

2. Cook onions in olive oil in a heavy medium skillet over medium heat, stirring frequently, until softened. Add garlic, cumin, and oregano and cook, stirring, 1 minute. Stir in beef and cook, breaking up lumps with a fork, until no longer pink, about 4 minutes.

3. Add raisins, olives, 1/2 teaspoon salt, 1/4 teaspoon pepper, and tomatoes with reserved juice, then cook, stirring occasionally, until liquid is reduced but mixture is still moist, about 5 minutes. Spread on a plate to cool.

4. Preheat oven to 200°F with rack in middle.

5. Lay a large sheet of plastic wrap on a dampened work surface (to help keep plastic in place), then roll out an empanada disk on plastic wrap to measure about 6 inches. Place 3 tablespoons meat mixture on disk and top with 2 slices of egg. Moisten edges of disk with water and fold over to form a semicircle, then crimp with a fork. Make more empanadas in same manner.

6. Heat 3/4 inch vegetable oil in a deep 12-inch skillet over medium heat until it registers 360°F on thermometer. Fry empanadas, 2 or 3 at a time, turning once, until crisp and golden, 4 to 6 minutes per batch.

7. Transfer to a shallow baking pan and keep warm in oven. Return oil to 360°F between batches.

Courtesy of Epicurious.com

Vegetable Empanadas

Ingredients

3 medium carrots, scrub well
4 tablespoons butter
1 large chopped onion
1/2 lb coarsely sliced mushrooms
2 medium zucchini, sliced 1/2 inch
3 stalks celery, sliced 1/2 inch
1. green pepper, cut in 1/2 inch squares
2-3 smashed and minced garlic cloves
1 (1 lb) can tomatoes (do not drain)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
2 tablespoons flour
1/4 cup cold water
1 cup shredded monterey jack cheese
salt
3 1/2 cups sifted all-purpose-flour or whole wheat pastry flour
1 1/2 tablespoons baking powder
4 tablespoons chilled butter
4 tablespoons chilled vegetable shortening
2 teaspoons soy sauce
1 1/4 cups ice cold water
1 egg, mixed with
1 tablespoon water

Preparation

In a pot, cover carrots with water to cover.
Bring to a boil, then lower heat.
Simmer 10 minutes or until just tender
While simmering carrots, pour contents of can of tomatoes into a bowl and squish into little pieces with your hands.
Blend chili powder, cumin, oregano, and cayenne into tomatoes.
Take the 2 Tbs of flour and blend with 1/4 cup cold water in a small cup.
Pour this into tomato mixture and stir to blend.
Drain carrots, and cut into 3/4 in pieces
Melt butter on medium heat in a large frying pan.
Add onion, mushrooms, zucchini, celery, green pepper, and garlic and saute.
Stir continuously until onion is limp.
Stir tomato mixture into frying pan and bring to a simmer.
Cover and simmer for 2 or 3 minutes, then uncover and (stirring constantly) cook for about 5 minutes over med-high heat until liquid has evaporated.
Stir in carrots and cheese.
Salt to taste.
When cheese has melted put pan in refrigerator to quickly cool vegetables.19
Stir now and then to help cool faster
Now, begin empanada crust.
Resift flour with baking powder in a bowl.
Quickly cut butter and shortening into bowl until it looks like a coarse meal.
Make a well in the center.
Add soy sauce and cold water together.
Stir vigorously with a fork until dough follows the fork around bowl (about 30-40 seconds).
Turn dough onto a lightly floured surface and knead gently for about 10 folds (or 30 seconds) to remove stickyness.
Divide dough into 8 equal pieces.
Make into a ball and roll into an 8 inch circle.
Spoon about 3/4 cup vegetable filling onto center of circle.
Moisten edges of circle with water and bring together at top, pinching and fluting edges.
Lift empanada onto ungreased cookie sheet.
Repeat until done.
When done, prick the top of each empanada with a fork and brush with egg and water mixture.
If you are going to cook some of them right away, pre-heat oven to 400 and cook 25 to 30 minutes (until golden brown) on an ungreased cookie sheet.

Recipe Courtesy of Recipe Zaar

Fruit Empanadas

Ingredients

Basic Dough:

3 cups flour
1/2 teaspoon salt
2/3 cup shortening
1/2 cup cold water

Apricot Filling:

1 pound dried apricots
Approximately 3 cups water
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup roasted and shelled Pinon (pine-nuts) (optional)

Preparation

Dough Preparation

Mix flour and salt in large mixing bowl.
Add shortening
Blend flour and shortening into little pieces to look like tiny peas.
Add water all at once by sprinkling.
Stir with fork to incorporate water into mixture. Add more water if needed.
Flour your work surface and hands, scoop dough out of the bowl, place it onto your work surface and pat into a ball.
Divide into 3 or 4 smaller balls.

Filling Preparation

Place dried fruit in a large pan and cover with water.
Cook at medium heat until fruit is soft and almost mushy.
Drain excess water.
Mix sugar, cinnamon and nutmeg
(Pinon nuts are optional) into the fruit mixture, stirring until it is thick.
Set aside to cool.

Final Preparation

Preheat oven to 400 degrees F.
Roll dough to 1/8-inch thickness.
Cut into circles, 3 inches in diameter; a plastic lid from a 1 pound coffee can makes perfect circle cutter.
Dampen the outside edge of the circle with water.
Place 1 1/4 tablespoons of apricot filling in the center of each pastry circle.
Fold pastry in half over filling and pinch together to seal; can press with fork to seal.
Mix together sugar and cinnamon.
Sprinkle over each Empanada.
Place Empanadas on a baking tray and bake for 15 to 20 minutes.

Recipe Courtesy of Food Network

Do you know of any other good empanada recipes?

California Cuisine Lovin

2008-07-04T12:09:00.000-07:00

Restaurant Review of Circolo Restaurant

At the edge of the mission away from the heavy trafficked areas of the city is a restaurant called Circolo..and while it serves Californian style cuisine in a twist of irony it is situated on Florida st.

After hearing great reviews, on a cool Saturday evening, we decided to visit this isolated restaurant.

The restaurant had a nice modern industrial look with lots of open space, tall ceilings, several sized wooden tables, and an open kitchen area.

As we entered there was a long black bar with florescent blue lighting that illuminated the bottles that line the shelves.

My only complaint would be the odd mosaic tiling underneath the bar which did not seem to fit the theme of the restaurant.

We sat down and ordered some drinks and found the lychee martinis to be our favorite.

Now it was onto the food selection which focused heavily on appetizers.

My favorites

On the first round we started with the Pull Beef Empanadas, that contained melted queso Fresco. The sweet juices of the beef combined with the crispy outside texture made for an excellent combination. So delicious were these bit sized morsels that we ordered a second round.

Another favorite that asked for an encore was the Guava Glazed Baby Pork Ribs that had been roasted in a sweet guava sauce. Your taste buds had to be acute to taste the hint of guava flavor on the ribs but it was delightful. The meat quality was also excellent and I had no difficulty pulling the meat off the bone. With larger than normal portions it was a big hit at our table.

Lastly was the Wagyu Beef Tataki Roll which was more on the lighter side with sweet tofu pickled daikon wrapped in Nori Seaweed.
A nice refreshing and flavorful roll that truly speaks to the Californian lifestyle.

Other appetizers

Some other dishes included the local calamari covered in haas aoli and guacamole. An interesting choice of ingredient that worked fairly well, but did not have the wow factor that the previous dishes had. I would have preferred some more spice and zing to this dish.

We also had the kabocha squash ravioli stuffed with sweet japanese pumpkin and ponzu cream. While it looked good on paper, the fullness of these ingredients did not seem to come in play when tasting it. The pasta had become soggy and all the ingredients has become one melting pot of a awkward flavoring

Entree

We decided we would try one entree and were recommended the glazed sea bass in a sake miso reduction sauce served with coconut fried rice. The fish itself had great texture and taste, however the miso sauce like a strong cheese overempowered any taste.

Final thoughts

Overall I enjoyed my dining experience. There is a good vibe to this place with a nice variety of delicious and colorful appetizers and drinks.

It's a fairly pricy meal with meager portions so I would recommend coming for Happy Hour and getting more bang for your buck.

Ambiance: 3 1/2 bites
Appetizers: 4 bites
Entrees: 3 bites
Overall: 3 1/2 bites

CIRCOLO 500 Florida Street
San Francisco, CA 94110
http://www.circolosf.com/

Savory Japanese Cuisine

2008-05-31T14:56:00.000-07:00

Restaurant Review of Umami

While walking down the marina, I saw a Japanese designed house bustling with a crowd of people.

Intrigued, I went over to see what all the fuss was about to find a very inviting atmosphere.

While, it was not possible to make reservations this day, I knew I needed to return to this mysterious restaurant and try the cuisine.

Umami which was awarded the best new sushi restaurant of 2007 by "SF weekly", serves dishes which span across the Asian regions with a focus on Japanese and Vietnamese cuisine.

Umami a Japanese word means savory and today is acknowledged as a 5th taste receptor that detects natural amino acid, glutamic acid, or glutamates common in meats, cheese, broth, stock, and other protein-heavy foods. (Wikipedia)

As I entered the restaurant I felt as if I had been transported to a traditional Japanese home in the 15th century with dim lighting and shoji style screens that partitioned the communal eating areas. If you went left you would be greeted by a long bar where customers were enjoying some of the exotic cocktails this restaurant had to offer. If you veered right you could head up to the second level for additional seating. While a larger group was given the opportunity to sit in one of dojo style seating areas on the lower level. As we were only two people, we were seated in the middle of the restaurant.

We sat down and were given a menu which contained mostly small plate dishes and were suggested to order several to keep our stomachs happy.

The main menu is divided into "From the Sea" (seafood) and "From the Land" (meat & vegetable) dishes.

From the sea menu, we had the sansho sheared ahi tacos, a crispy wonton shell filled with crushed avocado, gingered cucumber & nori. The crunchy outside and sweet/spicy inside was a harmonious combination of textures and flavors that took your taste buds for a ride.

The miso -glazed cod, in a green tea-miso broth, with crispy rice “furikake” & sesame spinach and shaved bonito did not have the pizzaz I hoped it to have, however, the fish was fresh and had great texture.

From the "Land items", I thoroughly enjoyed the succulent Kobe beef bbq skewers a robata-style wagyu beef marinated in korean “bulgogi” sauce with scallions. The meat was savory and truly epitomized the "umami" definition.

The true surprise came from the "house rolls"

The "Dojo rolls" which were stuffed with snow crab & avocado/bbq eel, eel sauce, tempura cakes & scallions were bursting with delicious flavor.

However the Kari Kari rolls, were another level as the combination of spicy hamachi, bbq eel & cucumber/tempura cakes, wasabi tobiko & eel sauce packed a real punch.

Overall I was quite impressed with this restaurant. There was a good vibe with a friendly waiting staff and tasty dishes. The only thing that was off-putting was the exorbitant bill at the end for 5 small portioned dishes.

Ambiance: 4 bites
Small Plates: 4 bites
Service: 4 bites
Overall: 4 bites

2909 Webster St
San Francisco, CA 94123
Phone: (415) 346-7529
www.umamisf.com

Dining in Hong Kong from a different perspective

2008-04-20T21:51:00.000-07:00

When I visit a new country I always try and find the restaurant that stands above the rest. For Hong Kong this was both metaphorical and literal when I got the opportunity to dine at Zuma.

Zuma is actually located in 4 buzzing cities with the first location in London and two more in Istanbul and Dubai.

The Hong Kong Zuma opened in Spring of 07 and is located on the top floor of the beautiful Landmark building which provides some stunning views of the city below.

While Zuma serves Japanese cuisine, they do divert from the traditional style as the restaurant plays upon the izakaya style of informal eating and drinking by adding their own flair and presentation to the dishes and ambiance.

On a Thursday evening, we headed up the elevator to the 5th level of the Landmark building. As the doors opened there was an orange glow that shined through revealing the fiery emblazoned Zuma sign.

We entered the restaurant and were greeted by the concierge who ushered us to our table. As we walked to our seats, above us was an elegant spiraling stair case that led to a trendy bar. Further inward the walls widened opening up to show the restaurant in all its glory.

This is one of the best layouts and restaurant design concepts I have seen in awhile.

The restaurant has a spacious layout with an open kitchen, round tables with unique sofa like chairs, and ambient lighting that can only be described as something from outer space that all comes together to create an awe-inspiring display.

We were given the option to sit outside but we were put back by the humidity and instead decided to enjoy the comfort of the air conditioned indoors

We sat down and were introduced to a variety of delicious cocktail drinks. I was suggested the Rubabu cocktail - a Rhubarb infused sake shaken with Ketel One Vodka and fresh passion fruit; a very refreshing and invigorating beverage.

After selecting our drink parings it was on to the dishes. My friend had already been there so I gave him the ordering reigns throwing in some suggestions that had called out to me. The menu had a great dish selection and as portions were small we ordered several.

We started with some rolls

The dynamite rolls had the essential zing and were elegantly displayed the with crab leg sticking out.

The California rolls were stacked to perfection creating a structurally sound edifice. More importantly the crab meat was fresh and refreshing.

Finally were the tuna rolls. Simple but delicious.

Then came the more meaty dishes

The chicken dish which name slips my mind as it was not all that memorable had some good spices and flavor but was a bit too salty for my liking.

However the second dish, the wague beef was on the other end of the spectrum. One of the most succulent meat dishes I have had since French Laundry. Each chew released new juices and flavor. I was tempted to order a encore dish but was pulled back when I saw the price.

At the end the meal we got to partake in the sinful delight of the chocolate lava cakes that were not even on the menu. Despite a careful incision the chocolate syrup oozed out. The moist cake, chocolate syrup accompanied with a light vanilla ice cream came close to perfection. Within seconds both plates had been licked dry. This dessert was so heavenly, that we patiently waited another 15 minutes to have another around.

If there is one restaurant you should go to while you are in Hong Kong or any of the the other cities which it resides in for that matter, it would be Zuma.

With an amazing ambiance and dishes which demonstrate culinary mastery you are in for a treat.

If you want to prolong your night head up the spiraling stair case to enjoy a few more drinks. And once the weather has cooled down head outside to get some magnificent views of Central Hong Kong.

Ambiance: 5 bites
Appetizers:4 bites
Service: 4 bites
Overall 4 1/2 bites

15 Queens Road
www.zumarestaurant.com/

Fiending for some Calamari

2008-04-06T15:52:00.000-07:00

There are a lot of different ways to prepare a great Calamari appetizer.

Here is a simple recipe which includes a step by step video.

Ingredients:

1 pound squid
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoons dried oregano
1 teaspoons paprika
1/4 teaspoon ground black pepper
vegetable oil
1 lemon

Heat the Frying Oil
First pour the vegetable oil into a pot and heat to about 400 degrees.

Prepare the Squid
You can buy fresh squid in the fish counter at your supermarket. Or, you can buy it frozen and defrost it yourself. This is about 1 pound of squid.

The tentacles you can fry just as they are, but the rest we cut into tubes. Slice the squid into tubes about 1/4 inch thick. Rinse the rings and tentacles with cold water and pat dry with paper towels.

Coat the Calamari
In a shallow bowl combine the flour, salt, oregano, paprika, and black pepper. In batches, coat the squid in the flour mixture.
Fry the Calamari

Drop the squid into the oil, and fry the squid for about 1 minute. Remove the calamari with a slotted spoon, and drain on paper towels. Reheat the oil in between batches of cooking. Cut up some lemons, squeeze all over the calamari, and serve right away.

- food.about.com

Aix marks the spot for this Bistro

2008-03-26T22:31:00.000-07:00

Restaurant Review of Bistro Aix

Located in the Marina, Steiner St. hosts a plethora of restaurants.

Nestled in this row is a cozy little restaurant called Bistro Aix. The bistro serves a variety of great wines accompanied by fresh French culinary cuisine which changes seasonally.

On a cool Thursday evening we headed down to Bistro Aix. Ironically enough Aix does not mark the spot for all people as one of our restaurant goers drove passed the restaurant several times searching for Bistro X.

Once you do find the restaurant, there are nice large windows which showcase the inside. We entered and were greeted by a sleek bar which curves nicely around the restaurant. Around the bar were a few tables which had customers sipping on their wine and enjoying their conversations.

Bistro Aix prides itself in offering over 130 different wines and unless you're a wine conoseuir you need help on a suggestion or you could be there for hours.

As soon as we entered we were greeted by a someone at the bar and shown to the back of the restaurant. Through the narrow dim hallway it opened up into a nice homey backyard with several simple benches. On the right wall was a beautiful artistic mural of San Francisco which was a cleverly illustrated adaptation of Van Goh's Starry night.

We were seated at fairly large bench tables and given the wine menu. The waiter suggested a white, crisp sweet wine called Ajou from 2003 which was delicious.

Perusing the menu I saw colorfully described and savory dishes and knew I would look forward to this meal. Another unique aspect of this restaurant is the freshness of the food which is hand picked from the farmers market 3 times a week.

This attention to detail was definitely seen in the quality of the food.

The Fried Calamari with Red Curry Aioli, Asian Cabbage Salad & Cilantro
was crispy on the outside and bursting with flavor on the inside. A great combination of spices and a nice salad accompaniment to make a truly inspiring and tasty dish.

The burrata mozarella which the waiter noted was all the way from Italy, was still as fresh as the day it was produced.

Finally the Wild Arugula Salad With Clementines, Manchego, Toasted Almonds & Tuscan Olive Oil was a refreshing finish to our appetizers course

After cleansing our palette with more wine it was off to the main courses. I had Sole the fish which was fresh but did lack a bit of the flavor I had seen in the appetizers. I imagine the meat dishes were a lot more succulent.

Despite the poor entree, it was a great experience. With a seasonal menu there is always a reason to come back to this place for the great atmosphere, fresh food and kind and knowledgeable waiting staff.

Bistro Aix
Service: 4 bites
Ambiance: 4 bites
Appetizers: 4 bites
Entress 3 bites
Overall 3.75 bites

3340 Steiner
San Francisco, CA 94123
T: 415.202.0100
www.bistroaix.com

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A taste of Irish tradition

2008-03-08T11:02:00.000-08:00

St. Patrick's Day is a time for merriment and to let the out the little leprechaun in all of us.

As you heartily drink your green beer you are going to need some mouthwatering appetizers to complement your brew.

Here are some great and simple recipes you can make for your friends and family.

Mini Ruebens Sliders

Ingredients:

* 1 lb. corned beef
* 1⁄2 pound Swiss Cheese
* 2 sleeves mini rye toasts
* One bottle Thousand Island dressing
* 10 oz. sauerkraut
* butter

Preparation:

1. Thinly slice corned beef into 2 inch square pieces or smaller. Split cheese into four equal squares.
2. Load corned beef, one teaspoon sauerkraut, 1 teaspoon dressing and one slice of cheese onto a rye toast. Top with another rye toast to make sandwiches.
3. Grill sandwiches in lightly buttered pan or bake in oven on baking sheet for 10 minutes.
4. Serve immediately, or individually wrap sandwiches in foil if transporting or to keep warm. Once in foil, sandwiches can be kept warm in warm oven.

Suite101.com

St Patty’s Smiling dip

Ingredients:

-ounces softened cream cheese
- 4 tablespoons mayonnaise
- 1 to 2 tablespoons Horseradish
- 1/4 pound sliced corned beef from deli
- Dash of salt and pepper
- Chopped parsley (optional)

Preparation

1. Combine cream cheese, mayonnaise, and horseradish.
2. Slice or tear corned beef into small pieces (reserve 2 tablespoons out). Add rest to cream cheese mixture. Taste for salt and pepper.
3. Place in flat bowl. Sprinkle center with the 2 tablespoons of the corned beef. Ring the corned beef with chopped parsley if desired. Refrigerate till ready to serve. Let sit for 20 minutes before serving.
4. Serve with rye or caraway crackers.

Horseradish.org

Corn Beef Rye Puffs

Ingredients

-1/2 cup all-purpose flour
- 1/2 cup rye flour
- 2 teaspoons dried parsley flakes
- 1/2 teaspoon garlic powder
-1/4 teaspoon salt
- 1 cup water
- 1/2 cup butter OR margarine
- 4 large eggs, beaten
- Caraway seeds
- Corned Beef Filling:
- 2 (8-ounce) packages cream cheese, softened
- 2 (2 1/2-ounce) packages
thinly sliced cooked corned beef, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons minced chives
- 2 tablespoons diced onion
- 1 teaspoon spicy brown OR horseradish mustard
- 1/8 teaspoon garlic powder
10 green stuffed olives, chopped

Preparation

1. Preheat oven to 400*F (205*C).
2. In a small bowl combine flours, parsley, garlic powder and salt; set aside.
3. In a saucepan over medium heat, bring water and butter to a boil. Add flour mixture all at once; stir until a smooth ball forms. Remove from heat; beat in eggs all at one time, beating until smooth.
4. Drop batter by rounded teaspoonfuls 2-inches apart onto greased baking sheets. Sprinkle with caraway seeds. Bake for 18 to 20 minutes or until golden. Transfer to wire racks and immediately cut a slit in each puff to allow steam to escape; cool.
5. For filling, combine the first eight ingredients; mix well. Stir in olives. Split puffs; spoon in filling. Refrigerate.

Makes 4 1/2 dozen appetizers.

Cooksrecipes.com

Searching for good Thai in SF

2008-02-18T18:42:00.000-08:00

Restaurant review of Osha Thai

If you are in the mood for Thai in San Francisco there are plethora of choices but only a few stand above the rest. One of the more popular restaurants chains is Osha, which has 5 different locations.

I have only visited the one on Embarcadero but the menus and decor are usually the same.

The Embarcadero Osha is a well designed restaurant with a nice open layout, picturesque views from almost every angle and a nice center piece bar that is usually overflowing with people.

On this visit we had the following dishes.

Lamb & Chicken Satay Served with peanut sauce and cucumber salad

The satay sticks were savory and complemented by a nice set of spices and a peanut sauce. The lamb and chicken quality was excellent making this an overall great dish

Beef Wasabi Rolls Carrot, celery and mint wrapped in sliced grilled premium flank steak served with watercress salad

There was a very interesting combination of ingredients. For the most part the ingredients worked well with a lot of a different tastes and flavors in each bite. I did feel the mint at times was a bit overpowering. Less mint would have made this a dish great.

Volcanic Beef Wok-fried grilled premium flank steak with basil, black pepper in Lava sauce garnished with fried onion rings

Lots of great colors and smells coming from this dish that was presented in a grand fashion. While, the beef was well seasoned the meat quality was chewy and had lost a lot of the juices bringing this dish down a notch. Definitely had the potential to be an amazing dish.

Lemongrass Chicken Stir-fried chicken, coconut milk, lemongrass, green onion and green chili

This dish was a bit bland and the chicken was chewy. I did not enjoy this dish and felt that not enough effort has been put into the preparation.

Pad Thai Chicken, prawns, or crab stir-fried with egg, beansprouts, tofu and ground peanut, and choice of rice noodle, silver noodle, or fried wonton

Not a bad dish. It was bit sweeter than the many of the other Pad Thais I have had. But the ingredient combinations worked, with a lot of different textures and flavors fusing together.

Final thoughts

This is a well regarded restaurant chain with great ambiance and dish presentation which is artistic and creative. Most times the ingredients work well to create inspiring, tasty and spicy dishes. But I had certain quality and consistency expectations for this restaurant which at times did not reach the bar. This is also fairly pricy restaurant with your dinner upwards to $40 per person without drinks. If there was a bit more focus on the food than on the presentation it could be a great restaurant.

Ambiance: 4 ½ bites
Service: 4 bites
Appetizers: 3 1/2 bites
Entrees: 3 bites
Overall: 3 ½ bites

FOUR EMBARCADERO CENTER
Embarcadero SF, CA 94110
Phone: 415.788.6742 (OSHA)
Oshathai.com

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Waving the red cape for tapas

2008-01-27T14:18:00.000-08:00

Restaurant Review of Cobra and Matadors
Los Angeles

Last weekend I made a trip down to L.A. and because of my love for appetizers I was suggested to go to Cobra and Matadors an almost tapas exclusive restaurant.

So, on a Saturday night we headed out to Beverly blvd to visit this mysterious restaurant that was rumored to serve mind blowing tapas dishes.

From the outside, the restaurant seems like a small dingy bar/restaurant, but as you enter you are invited to a whole new world of color with a vibrant buzzing atmosphere.

Cobra and Matadors is a well suited name for this bold restaurant that has dimmed lighting, steel chairs, rough wooden tables and is splashed in the color of blood. From the impressive book cases with books in different shades of red to the unique hell themed paintings, you soon learn that this is not your everyday calm relaxing dinner experience; instead it’s in your face at every turn.

As we wait to be seated we maneuver our way through the cramped restaurant to the bar stacked with a variety of different wines. One great thing about this restaurant is they encourage you to bring your own wine or beer as there are no corkage fees. We decide to order a pitcher of their infamous sangria. The sangria is fruity and flavorful and definitely has a lot more kick than most sangrias I have had.

Once we are seated we are given a bowl with a medley of different cocktail snacks, which include green and black olives and almonds which have a hint of cinnamon on them.

We have already ordered 6 dishes from the long list of delectable appetizers and within minutes of ordering the plates are arriving furiously at our tables.

We start with the sweet potato fries which are crispy and delicious with nice tangy sauce to accompany it.

Then comes the lamb chops which are succulent and full of savory flavor.

Not a moment later, come the large fully intact jumbo shrimp. You pry open the shell which unleashes the juices. These shrimp are unusually meaty and very pleasing to your tastebuds.

Next come the mussels with chorizo. Probably the best dish of the night. The mussels are soft and not too chewy but even better are the chorizos which have been submerged in a seafood broth. You have to scavenge for them but when you find them there are delectable morsels that pack so much taste that you are taken aback when you take a bite. Definitely receives the coveted “wow” factor in my books.

Finally comes two other dishes which are bit more of let downs.

The skirt steak had potential but is ruined because of poor quality meat which is chewy and charred.

The baguette with mushroom and 3 cheeses is also a disappointment as it’s soggy and does not really have any unique tastes.

Only 45 minutes have gone by and we have cleaned 6 dishes and are completely stuffed and quite satisfied.

Overall taste bud verdict

The dishes can be a bit more on the pricy side, but definitely a restaurant that met and most often exceeded my expectations. The atmosphere is great and the unusual décor makes for a much more interesting experience. While there is not a solid consistency with quality of the tapas, there are some dishes that which are indeed mind blowing. However, this is a restaurant you really need to know what dishes to order beforehand or your restaurant going experience may not reach its full potential. I know there were other dishes I missed that would have tantalized my tastebuds and will someday be back to try them.

So if your in L.A. and craving some tapas, grab a bottle of a rich bold wine and head on over to Cobra and Matadors for a truly unique and flavorful dining experience.

Appetizers: 4 bites
Ambiance 4 ½ bites
Overall: 4 bites

Cobra and Matadors
7615 Beverly Blvd
Los Angeles, CA 90036
(323) 932-6178

Lights…Camera…Eating

2008-01-13T17:30:00.000-08:00

Restaurant Review of Foreign Cinema

Located in the Mission, is Foreign Cinema a restaurant that serves Californian/Mediterranean influenced dishes. What sets this restaurant apart from ordinary restaurants is the additional entertainment factor of enjoying a movie while you dine.

Entering the restaurant the mood is already set for a theater going experience with a long corridor of dimmed lights leading to a doorway into the restaurant. We are greeted by the concierge who asks if we would like to sit outside or inside. Of course to enjoy this unique experience we request a table outside. After a short wait, we are taken outside into a veranda area where there are several simplistic wooden tables each one hugged by a heat lamp to keep the customers warm and toasty. At the end of the veranda is a giant screen which is already playing a movie. On our visit they were showing The Garden of the Finzi-Continis. The movie is usually rotated every month.

We are seated on long wooden picnic bench as we are a fairly large group. Unfortunately we are placed right in front of the screen, requiring us to awkwardly tilt our heads upwards to view the movie.

The waiter brings us paper menus which have a moderate selection of dishes. The menu is broken down into 3 distinct types of cleverly named plates to continue the cinematic theme. Urban Picnic…small snack plates like olives. Premieres.. more complex appetizers and Features or main entrees.

On this visit I had the following dishes

Appetizer/ Premieres

Dungeness crab cakes, Champagne-Tangerine beurre blanc

The Dungeness crab cakes were decent. The texture was good but, it could have used a bit more flavor, maybe some more lemon perhaps. The dish was not bad but I was not impressed and have definitely had better crab cake renditions at other restaurants. Also, portions were a bit smaller than I expected which was inconvenient for our larger group.

Perppercorn duck breast, cress, fenel sauce, foie gras pate toast

There was a bit of inconsistency with this dish. Some of the pieces tasted overly peppered overpowering the taste of the duck, while other pieces had been well seasoned with just the right amount of pepper to allow you to taste the succulent juices of the duck adding with pepper adding a nice kick.

Grilled smoke masala quail, cranberry chutney, duck jus

My favorite appetizer of the night. The quail meat was tender and juicy and the cranberry chutney accompaniment was great addition adding some nice flavor to this dish.

Entrees/Features

Wild Steelhead salmon: pancetta, cranberry bean, escarole, Meyer lemon, roasted mushrooms

I was fairly pleased with my salmon. It was fresh, moist and melted in your mouth. I also enjoyed the tangy sauce and the spicy mushrooms.

Roast lamb loin rolled in Dijon and breadcrumbs, butternut, mache, sour cherry jus

I had a bite of my friend’s lamb, which was a solid dish with great texture and taste.

Lavender scented pork chop, truffled fontina risotto galette, carrots, chard, Chasseru sauce.

A very meaty dish packed with great flavor. Probably the best dish of the night with a great blend of ingredients infusing the pork chop.

Dessert

To top off my meal I had a poached pear that was doused in wine like syrup. The pear was soft, sweet and dissolved in my mouth. It was also accompanied by fresh juicy blackberries. A refreshing dessert that cleansed my palette after the heavy meat dishes. A great end to the night.

Overall

I was a bit disappointed with the appetizer quality. It seemed that there was too much going on in the dishes that you were not able to taste the main ingredient. While the starters were decent they just seemed to be missing something to make them memorable dishes. Also, the portion size was a bit disheartening for the price. On the other hand I thought the entrees were flavorful and ample portions. Each main entree had been seasoned with a nice blend of spices or sauce that had been carefully paired to its appropriate meat or fish selection. In addition, with the calm serene ambiance you almost felt as you had been transported to a Mediterranean villa, which made the dining experience all the more enjoyable.

If you were looking for different type of dining experience, I would recommend checking out Foreign Cinema. I would not get your hopes up about the appetizers, but I think you will be in a pleasant surprise for the entrees. Make sure the weather is nice to get the full enjoyment of this restaurant.

Appetizers: 2 ½ bites
Entrees: 4 bites
Ambiance: 4 bites
Overall: 3 ½ bites

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Foreign Cinema
2534 Mission St
(between 21st St & 22nd St)
San Francisco, CA 94110
(415) 648-7600
www.foreigncinema.com

Zesty Crab crisps

2007-12-25T18:09:00.000-08:00

Chipotle Lime Crab crisps,

This was an appetizer recipe I stumbled over in a magazine which I found to be creative, packs amazing taste, combines for great textures and most importantly will want your friends asking for second helpings.

Ingredients

8 baked tortilla chips
1/2 cup reduced-fat mayonnaise
1 teaspoon chopped canned chipotle chile in adobo sauce
1 tablespoon fresh lime juice
3/4 pound lump crabmeat, shell pieces removed
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons finely chopped peeled jicama
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped red bell pepper
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped celery
1 medium avocado, peeled and diced

Preparation

Preheat oven to 350°.
Arrange tortilla chips in a single layer on 2 baking sheets.
Combine mayonnaise, chile, and juice, stirring with a whisk.
Combine crab and next 6 ingredients (through celery) in a medium bowl. Add mayonnaise mixture, stirring until well combined. Spoon about 1 tablespoon crab mixture onto each chip.
Bake at 350° for 5 minutes or until thoroughly heated; top the chips evenly with avocado.

Serve and Enjoy

Enjoyment for Tapas

2007-12-25T17:38:00.000-08:00

Restaurant Review of Alegrias

Located in the Marina is a quaint little Tapas restaurant called Alegrias. Alegrias is another true appetizer restaurant that serves authentic Spanish tapa dishes.

In Spanish alegria means joy which is something I truly had with my dining experience at this restaurant.

As you open the door you are transported to Sevilla, Spain that is well illustrated throughout the restaurant. The walls are adorned with paintings and posters of bull fights, small metal bird cages, flowered trellises, and other antiques from this region. The only unusual aspect to the restaurant are the flowered upholstered chairs, which I am still a bit unsure about.

We are seated around a nice circular table as there are 7 of us. A waiter immediately arrives filling our glasses with water and giving us menus. I peruse the menu finding a variety of different tapas dishes all which seem exciting and are making my mouth water. We can’t really decide what to have so we try and order as many as possible.

On this visit none of the dishes disappointed and some even surpassed my expectations.

Hot Tapas

Bocadillos de Cangrejo Crab cakes served with a mild creamy jalapeño sauce

A delicious dish with great texture and flavor. The crab cakes were crispy on the outside and moist in the inside holding in all the juices of the crab. The jalapeño sauce accompaniment also added another kick.

Empanadillas de Carne Spanish style tumovers stuffed with beef, green onions, olives, raisins, and herbs & Empanadillas Vegetarianas Vegetarian spanish style turnovers stuffed with soy based vegi-meat, egg, green onions, olives, raisins, and herbs

The empanadas were my favorite tapas of the night. Each was carefully packed with the proper ingredients which fused in perfect harmony for savory pastry bites. I was truly impressed with the quality of empanadas, so much spice and great flavor that was really unexpected from my previous experiences with having this dish.

Manchego Flambeado* Spanish manchego cheese flambe with brandy

This dish was presented with tremendous flair as it arrived at your table with a picturesque blue ring of fire surrounding the cheese. The taste was also quite satisfying. Putting the cheese on top of the bread and adding a little vinegar gave it the perfect touch. I also experimented with lightly dipping the bread in some red wine and adding the cheese which also added some rich flavor.

Calamares Fritos Con Alioli Fried calamares served with aioli sauce

A solid dish. Calamari was crispy and juicy and came with a great sauce.

Platos Principales: Main Dishes

Zarzuela de Mariscos Shellfish in a tomato, garlic, saffron, and wine sauce

A great stew with delicious seafood and amazing sauce which when sipped was a whirlwind of flavors in your mouth.

Paella a La Marinera Classic saffron flavored spanish rice with seafood

Normally the paella I have is heavily rice based with an assortment of seafood on top. This was turned on its head as the seafood was the primary part of this dish with a small layer of rice on the bottom. The seafood was fresh and succulent and went well with the rice. I also added a bit of the sauce from the zarzuela which made a nice accompaniment.

Deserts

Thinking this meal could not be outdone, I was thrown for curve ball as every single dessert was presented in grand fashion and was amazingly delicious. It appeared the chef had taken extra care in each dessert to balance the ingredients making sure not any one would overpower the other.

Chocolate Mouse covered in a raspberry sauce

The sauce on chocolate mouse paired excellently giving some tangy flavor but allowing you to see taste the decadent rich chocolate.

Flan – caramel custard

The flan was sweet, creamy and just dissolved in your mouth like sugar crystals

Bread pudding with an orange zest

The bread pudding was moist and the orange zest adding a gave this dessert an extra kick.

Flambéed Caramelized apple crepe

The piece d' resistance was the caramelized apple crepe, another dish that was brought to you on fire. The soft crepe along with caramel glazed apples and the creamy vanilla ice cream was a delicious medley of flavors, textures and temperatures.

Final taste

I had not heard much about this restaurant and truly feel that it deserves a lot more recognition than it has received. All the dishes were solid and bursting with a tremendous amount of flavor. Adding a peaceful ambiance, amazing desserts, and a great waiting staff to the list makes this my favorite tapas restaurant which I will be visiting again quite soon.

Ambiance: 4 bites
Appetizers/Starters: 4 ½ bites
Overall: 4 bites

Alegrias
2018 Lombard St
San Francisco, CA 94123
Phone: (415) 929-8888

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On Route 16 to the Marina

2007-12-25T15:59:00.001-08:00

Restaurant Review of A 16

After 2 weeks of patient waiting, we were able to squeeze a reservation at the highly regarded A 16 restaurant in the Mariana area. The restaurant name is a clever reference to a motorway in Italy. I was not able to see this theme carried out in any way in the restaurant.

Although it was a 9pm reservation on a Sunday night, the place was still bustling with people. You enter into a narrow dim lighted like hallway where to the left is a black wooden bar. As you walk through, the place widens out a bit into an area with tables and an open kitchen.

Since there were 3 of us we were placed on a small table at the very back of the restaurant in a closed veranda area. This turned out to be an unfortunate situation as the waitress paid very little attention to us. It took almost 30 minutes to get drinks and hours to get a few dishes of food. What we found out much later that at the smaller tables dishes would only come one at a time; something that they should have let us know ahead of time.

While the service may have been lousy I hoped to the food would be better. Unfortunately, I was sadly let down. I apologize in advance for the quality and lack of pictures. The lighting prevented me from getting good photos with my camera phone.

Appetizer/ Starter

Mozzarella burrata with olive oil, sea salt and crostini

There was nothing exciting about this dish. It was bland and oily with an unsettling texture. What is even worse is that they skimped on the bread that accompanied it. So you were left with a glob of cheese and nothing to pair it with.

Pizzas

Margherita - tomato, mozzarella, basil, olive oil

The pizza was nice, but I expected it to have a bit more zing for the wait I had to endure. It was a solid pizza but I could have gone anywhere to have it.

Bianca - mozzarella, grana padano, chiles, garlic, green olives, basil, olive oil

This was the waiter’s selection which was a huge disappointment. The combination of ingredients did not mesh well. It made the pizza soggy and the garnish that was on top of it overpowered any other taste.

Pasta

Maccaronara with tomato ragu and house-made ricotta salata

Supposedly a signature dish looked nothing more that pasta and tomato sauce. I know plenty of housemade dishes that would have surpassed the quality of this dish. No effort had been put into the sauce to make it at all interesting. Even the pasta was bit too chewy for my liking.

Ricotta gnocchi in brodo with radicchio, red onions, pancetta and black pepper

The most highly anticipated dish was not even able to touch the bar. The gnocchi was completely tasteless. The gnocchi was dry and all I tasted was the black pepper and not the Ricotta filling.

Dessert

Chocolate budino tart with sea salt and extra virgin olive oil

The only highlight of this dull meal was this dish. There were some unusual ingredients added to this dish which in some bites paired well and other times the sea salt was a bit to overpowering. But, I commend the chef on taking a risk and trying something different. The chocolate by itself was smooth and delicious.

Final thoughts

At the end of this meal I was exhausted from the wait and extremely unsatisfied. While this is a fairly scathing review, I must admit that it could have been an off night. I however, can not attest to the many positive reviews this restaurant has received, and I caution any one who goes that the consistency and quality is lacking for this highly acclaimed restaurant. Even after giving some constructive criticism about the wait for food, our waitress pushed back saying this is how things are done. I would have to be strongly persuaded to ever return back to this restaurant. But I still recommend going to try it out for yourself.

Ambiance: 4 bites
Appetizers: 2 ½ bites
Overall: 2 ½ bites

2355 Chestnut Street
San Francisco, CA 94101
(415) 771-2216

www.a16sf.com

Do the Cha Cha Cha

2007-12-17T23:10:00.000-08:00

Review of Cha Cha Cha in the Mission

Known for its vibrant atmosphere and delicious tapas, Cha Cha Cha is a restaurant that serves Caribbean influenced dishes. This is a true appetizer restaurant as the menu is heavily sided towards small plates.

There are two locations in San Francisco one in the Mission and one in the Haight. Each which has its own unique charm but keeps the similar menu and lively atmosphere.

On my most recent visit I went to the one in the Mission. As you enter you are greeted by a long bar which is the main center piece of the restaurant. Around the bar are the tables with some customers already engrossed in their meal, and others patiently waiting while they sip the homemade sangria.

The menu boasts a variety of seafood, meat and vegetarian small plates and a few larger plates.
On this visit I sampled the following.

Fried Calamari with lemon garlic aioli

I enjoy fried calamari but personally I like a lot of flavor which I felt was lacking in this dish. Even after squeezing a whole lemon on it, it still seemed bland. However, dipping it into the Cajun Shrimp sauce did add some flavor.

Cajun Shrimp sautéed in creamy spicy sauce.

The shrimp was fresh and juicy and I really enjoyed the sauce accompaniment. The sauce generally worked well with several of the dishes. I used it as a dipping sauce with the potatoes and calamari.

BBQ chicken quesadilla with salsa, guacamole & sour cream

This was the most satisfying dish of the night. The shredded chicken had been submerged in BBQ sauce and each bite was bursting with savory flavor. Piling on the condiments led to a lot of different textures, tastes and a party in my mouth. It was a messy dish that needed to be eaten with fork and knife but highly recommended.

Fried new potatoes chile pasilla aioli

A great dish. The potatoes were crispy on the outside and soft in the inside. While they could be eaten by themselves, I also enjoyed dipping it into the sauces that accompanied it as well the sauce from the other dishes.

Fried platanos maduros - tropical banana with black bean and sour cream

The most surprising dish of the night, the banana had a mildly sweet and unique taste and texture which was very pleasing to my taste buds.

Ceviche del dia assorted seafood in a spicy lime vinaigrette over a bed of mixed greens

The seafood was fresh and was soaked in lime vinaigrette. Together the ingredients combined for a flavorful dish.

Taste bud verdict

Overall I was quite pleased with my experience. For the price, portions and gregarious environment it’s a nice place to go to especially with larger groups. In addition many of the dishes have been infused with a variety of interesting spice combinations that can surprise you at times. A recommendation is to try using the different sauces on your other dishes. You will be impressed with some the interesting taste combinations you can concoct.

Appetizers 3 ½ bites
Ambience 4 bites
Overall 3 ½ bites

1801 Haight St
San Francisco, CA, 94117
(415) 386-7670

2327 Mission Street
(between 19th St & 20th St)
San Francisco, CA 94110
(415) 648-0504

www.cha3.com

Going Greek

2007-12-16T17:27:00.000-08:00

Recipe for Spanakopita

The other day we were cooking Greek food and I got to partake in making Spanakopita a delicious appetizer which I would like to share with you.

Ingredients

2 pkgs. frozen, chopped spinach
1 chopped onion
1/2 lb. Feta cheese, crumbled
1 cup Ricotta cheese
1 cup melted butter
6 eggs, beaten
1 lb. phyllo dough

Preparation

Stuffing

Dethaw spinach for 2-3 hours before preparation
Wash the spinach and ring out the water
In the meantime sauté onions in 1/2 cup butter until golden.
Once onions are golden brown add the spinach.
Once the vegetable mix is cooked remove it from the heat
Place it in a large bowl, add the cheeses and slowly pour in the beaten eggs mixing evenly.
Do a taste test and see if it needs any more salt, pepper or other ingredients to spice it up.

Baking

Butter a 12 x 18 x 2 inch pan to make sure the dough does not stick.
On a separate plate begin to lay one phyllo sheet. You probably want to fold it a couple of times to make sure the contents wont fall out (It is also important to keep the other sheets moist so they don’t become hard and difficult to fold.
Butter the dough and place in the spinach mix.
Wrap the spinach mix in the dough in whichever shape you like and place it into the pan.
Bake in a preheated 375 oven for 45-60 minutes or until browned.

Allow to cool and serve to guests (Serves 8-10)

Reaching the pinnacle of human experience

2007-12-10T01:16:00.000-08:00

Review of French Laundry

It’s not everyday you are given the opportunity to go to a 3 star Michelin rated restaurant considered top three in the nation; let alone one which has a 3 month waiting list. So when the offer came knocking, I decided to put my frugality aside and go for the glory.

French laundry serves contemporary French Cuisine taking many commonly served dishes to a whole another level. Located in Yountville CA, it would definitely be considered a destination restaurant. Even when you are inches from the restaurant you could easily pass it by as it blends so well into the local surroundings.

The whole night was a wild ride to stay the least.

Leaving a bit later than scheduled from San Francisco we had to drive 55 miles. Reservations were at 6 and we had left at 5. The navigation told us it would take 1hr and 30 minutes. It looked grim in the beginning as we had been told reservations would be cancelled if we did not arrive within 15 minutes of our scheduled time. In a race against time, we deftly maneuvered ourselves around cars that did not have a date with destiny.

After fighting through traffic and making a few wrong turns due to a faulty gps system we finally reached our destination 30 minutes after our scheduled reservation.

We arrived sweaty palmed and hearts palpitating in fear of having lost our reservation to see a calmly demeanored gentleman looking at us from the concierge desk. Before we even said a word, he told us that everything was fine and that we would be seated shortly.

We sat down in the foyer area a bit jittery but now with a sense of relief. On the table were books of the most world renowned restaurants as well as a book of the sister restaurant Bouchon, which is now on my list to visit.

While I sat there trying to compose myself I began to wonder the origin of the peculiar name for this restaurant. Interestingly enough at one point in time this house used to be French Steam Laundry business, until it was converted into a restaurant in 1978.

The inside was pristine with every item having a particular place and purpose. The furniture had a French bourgeoisie look with ornate decoration showing distinction and high class. And as we entered the dining area we saw elegant dark blue upholstered chairs and decorative golden table cloth that told us this was not going to be a normal affair.

We were seated in a nice little nook which appeared as if we were enveloped inside a stony tower. Behind us was a small little wine cellar which contained well recognized wines from across the world. On the far side of the room were a few more tables with other dinner guests busily engaged in discussion most likely about the food. With a maximum capacity of 62, there are normally only 2 serving times per a day; a 6:00 and 8:00.

If you ventured upstairs you would find the bathrooms that had a much homelier touch then a typical restaurant bathroom. In addition, there were more tables and nooks. One nook contained a butler’s pantry where waiters came out carrying trays of food. The movement and rotation of the waiters was like a play that had been performed many times and things ran like clockwork.

Known for having a somewhat stuffy atmosphere, there were items that lightened the mood and kept with the theme of the restaurant. On the table were souvenir laundry pins emblazoned with the French Laundry insignia, and on the lamps were faded hieroglyphic-like characters. Each symbol illustrating a different action relating to washing your clothes “dry clean only, do not dry, handwash only” How clever and suitable. I wonder what other little hidden treasures I might have missed.

Once we sat down. One waiter immediately appeared at our table, handed us menus, and announced some of the specials; apparently “White Truffles” were in season. As I perused the menu I saw a series of ambiguous words and descriptions. Despite the fact that I did not know what each dish had, I could not find a single dish that did not seem intriguing or delectable. I was excited to try everything on the menu. However there were a few choices I had to make.

When we had selected our courses, we were suggested a couple bottles of wines. One white for the fish based courses and a red for the second portion of meat courses. The wines that were selected paired excellently with the food.

While I am unable to recall the names, the white was from 1994 and had a fruity and smooth taste while the red from 1992 was dark, bold and gave your mouth a pleasant surprise.

Starters
To whet our appetites we were served a few starters before the actual meal began.

The first starter was a small pastry puff with gruyère cheese which you could just eat in one bite. This morsel just melted in your mouth and the rich cheese that oozed out of the pastry was very pleasing to my taste buds

The second starter was presented in a very unique fashion as it was delivered in an ice cream cone like holder you see at ballparks but with much more class. The cornet was rolled and inside was stuffed salmon tartare and a sweet Red Onion Crème Fraiche. As you took a bite there was a slight nostalgia bringing you back to your childhood ice cream eating days. The crunchy cornet mixing with the soft tartare and creme was a delightful treat that disappeared all too fast.

The recipe for this starter can be found here

On to the courses….

The third dish was one of my favorites and really illustrated the mastery of the chef Thomas Keller. His signature dish was fittingly called “Oyster and Pearls,” where in a bed of creamy tapioca lay two oysters which were then dressed on top with caviar. A “rich” dish to say the least. Normally I am not a fan of caviar but the saltiness was dulled by the base making for a wonderful combination.

Looking to impress your guests and have some caviar lying around. Try you luck at making this dish

The fourth course was a pumpkin soup with miniscule rib cubes and chestnuts. The soup was creamy and delicious. It was accompanied by a warm soft roll and rich butters from Vermont; a great pairing. However, I have to say the soup at Chez TJ was a bit more flavorful. Still a nice soup.

The fifth course was not on the menu and was compliments of the chef. It was a truffle cornucopia in this small tiny shell. Delicately digging to the bottom not to crack the shell arose an almost oil like substance. I was hesitant at first to try it for fear of not even having a slight sense what it might taste like. It was an unusual taste at first but after a few bites my taste buds came into agreement. An extremely rich dish unlike any I have ever had before.

Then came the fish based dishes

I chose the sea bass. Which was tasty but I did expect a bit more from. It was too simple. After having all those rich dishes, my taste buds had been desensitized. I was raising the bar each course and wanted more.

Second dish choice

On the other hand the tuna was bold and had great flavor. In a bit of an unusual presentation the tuna was served on a long platter and cut into two long strips. A beautiful display that really surprised your taste buds.

Just the name itself makes my mouth weather. By far my favorite dish of the night, an exquisite display of lobster tail, leak purre and a potato chip that had an elegant design of palm etched into it. The contrasting colors and presentation made it too beautiful to eat. But taking a bite of the lobster tail sent my mouth into a flurry. The succulence of the lobster was indescribable. You could eat it by itself or you could even mix it with the decorated potato chip and leek puree. Either way it tasted astounding.

The pork was juicy and tender and the cranberry reduction sauce that it accompanied was thick and flavorful. Together they worked well testing different parts of your taste buds. Despite the small portions I was beginning to become stuffed.

Main Entree

It was now time for main entree. We had decided to go grand and ordered the Wagyue beef a $100 supplement to the base price. Thankfully, we were not disappointed. The meat was so tender it cut like butter. With each chew the different spices and juices burst out of the meat sending you into a state of euphoria. I slowly took bites and sips of the dark red wine further enhancing the flavor. I did not want this meal to end.

After a couple of meat dishes it was time to cleanse the palette. A delectable fig sorbet was delicately place on top of angel cake. I don’t know who Ed Barker is but kudos to him. The sorbet was refreshing and reinvigorated you from the 8 course comatose slumber.

Desserts

Then came the piece de resistance, “Smores.” Taking an old-time favorite and fashioning it into sinful piece of artistic work. The chocolate parfait block stood grounded on the plate. On top was placed a circular granola like bar and on the side was a Dali like puddle of marshmallow which had been torched creating a yellow tintish design on top. Last was a thin spiral piece of chocolate that lay against the chocolate brick. This surrealistic dessert was intimidating and I did not know where to begin afraid to damage the architecturally sound design.

With great care I sliced my fork through the granola and the chocolate parfait which cut with ease. Then I scooped up a bit of marshmallow and took a bite.

What I experienced next I can not really describe because it was a sensation I had never felt before. It was like all my troubles had disappeared and I had reached a place of calm tranquility. I honestly believe that if every political leader had this dish there would be a lot less violence in the world. A bold but honest statement. The dessert was truly spectacular.

When I thought the meal was over and I could not eat another bite, we were told there were still a few more dishes the chef would like us to try. It appeared this magnificent show must go on.

To begin chocolate covered caramelized macademia nuts and lemon custard.

Then an assortment of house made chocolates with different filling (caramel, expresso, peanut butter) And last but not least a tower of fruit candies that folded out. Not a single dessert disappointed.

17 different dishes and 4 hours later I was stuffed. This meal was an intense work out that tested my body both physically and mentally. I had never eaten for that long nor had my taste buds ever been so challenged.

Final Thoughts

I have come to the end of my review and run out of descriptive words. No synonym finder or dictionary can do justice. So what is left is to give you some of the quotes of the night. Bear in mind I was at the table with two friends, one who works as a consultant and the other in private equity.

"Nobody gets tired of Excellence"
"Professionalism and Consistent Execution"
"I have reached the pinnacle of human experience"
"The Vatican of food"

The funny thing is that these were quotes thought of during the meal. However at the end of our meal we were able enter the kitchen where these mythical creations were being concocted. The kitchen was as I expected it; clean and professional. As we turned around there on top of the door was a plaque which said.

“Excellence, Professionalism Artisanship and Execution” I could not say it better myself, as this restaurant truly lives up to this motto.

Finally I want to leave you with a quote from the chef Thomas Keller which I think explains or in fact does not explain my final thoughts about the food.

It is useful to divide cooking into two categories: "emotional cuisine," which "touches you inside because you have memories associated with those flavor profiles," and "intellectual cuisine," which is closer to molecular gastronomy.

Intellectual cuisine challenges your mind but can leave you confused because you have nothing similar in your memory to compare it with. "Was it good?" "Maybe not, maybe so -- you have no reference point because you've never tasted it before."

This my friends I guarantee will happen more than once on your visit.

Appetizers: 5 bites
Atmosphere: 5 bites
Overall: 5 bites

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French Laundry
6640 Washington Street
Yountville, CA 94599
707.944.2380
www.frenchlaundry.com

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Chez TJ Restaurant Review

2007-12-02T15:58:00.000-08:00

Chez TJ - French Temporary cuisine

Located in downtown Mountain View is the highly regarded 2 star Michelin rated restaurant Chez TJ.

While there are a lot of great restaurants in Mountain View this one stands above the rest and truly deserves its acclamations.

As the website describes it, Chez TJ restaurant is located in one of the most historic homes of Old Mountain View built circa 1894. As you enter you are taken back a few centuries to a restored Victorian house with old decorative paneling and very peculiar but well suited lamps.

The menu like most high class restaurants is a set course. We chose to go with the one below.

MENU GASTRONOMIQUE $80
Selected from each Course
With Wine Pairings $125

You can view the menu here. However, you have to sample them for yourself to truly understand the culinary mastery. The chef has created a fine balance by keeping dishes simple and artistic but more importantly behind the scenes great care has been taken to infuse each plate with extraordinary flavor which leaves your taste buds guessing to what sensation you will experience next.

I was thoroughly impressed with this evening. There was great attention kept to your comfort and enjoyment of your dining experience. We were welcomed by the senior maître d who gave us a bit of background on the menu made some changes to accommodate our vegetarian guests and also suggested wine pairing based on our choice of food; all of which were spot on. Even throughout new dishes not on the set menu were brought out based on our previous selections.

While we dined, each of 5 waiters rotated through serving us dishes and explaining with great detail each course never forgetting to make sure our waters and wine glasses were full at all times. It really felt like you had your own personal waiting staff.

Appetizers/Starters

The appetizers were above par with magnificent tastes and presentation.

Glazed Sweet Potato Veloute Vadouvan Marshmallow, Osmanthus Flowers, Lime
with 2005 Chateau Maynard, Bordeaux, France

The Glazed Sweet Potato Veloute was excellent and probably one of the best soups I have had. It started with two small marshmallows on your plate and then served around it was a thick and creamy soup.

Cold Smoked Kampachi Cranberry, Beet, Sutsumas
with Chateau de La Preuille, Muscadet Sur Lie, France

Presented on a long platter the kampachi along with the other items were arranged in a colorful and neat display. It also tasted delicious.

Final taste

At the end of your meal you sit there satisfied and pleased with your overall experience. There is not much you can be critical of as each dishes maintains its quality and excellence all throughout your dining experience.

If you are looking for special occasion this is a highly recommended restaurant.

Appetizers: 5 bites
Ambiance: 4 bites
Overall: 4 ½ bites

Chez TJ
938 Villa St.
Mountain View, California 94041
Telephone: 650.964.7466
www.cheztj.com

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Taking it to the House

2007-12-02T13:54:00.000-08:00

Restaurant review of The House

Located in North Beach is an Asian Fusion restaurant called the House

You could easily pass by this restaurant and miss it. The décor is simplistic with ordinary wooden tables and chairs, and the table mat is a plain white piece of paper with a small house emblem that has been cut out. This type of décor would be seen in a cafeteria.

While the decor is downplayed, there is a night and day difference with the dishes as they are complex with an elaborate presentation that is very impressive.

Appetizers

Ahi tuna tartare with roasted nori chips

The ahi tuna tartare was pretty tasty but I felt the dish at Ponzu was a bit tastier. Presentation was similar with the nori chips inserted into the tartare but the flavors were not as distinctive. I felt the ingredients blended too much and became a homogenous taste which was not as interesting.

White shrimp and chinese chive dumplings

The dumplings were probably the best appetizer of the night a simple rice wrap rolled with shrimp and vegetables. But what made this dish delicious was the Ponzu type sauce that accompanied it.

Blue lake bean tempura with pickled ginger soy

The dish was a simple bean tempura but I was intrigued by the presentation as the bean tempura was stacked like a log cabin keeping consistent with the house theme and another great sauce accompaniment.

Entrees

Specials of the night

Caramel cod overlaid with sushi rolls. Probably one of the top 5 dishes I have ever had. The cod was so soft it just melted in your mouth and had amazing flavor. The presentation was elaborate as the sushi rolls were dressed over the cod. Everyone agreed this was the best dish and definitely had the wow factor that I had not seen since the “Slanted Door” sashimi.

Tender Kobe beef

My friend’s Kobe beef had great texture and juices. Each chew unleashed new flavor which left you feeling euphoric.

Grilled ahi tuna (rare) with spicy mustard aioli

This was probably the weakest main entrée but still a solid dish. Spices were good but know wow factor.

Overall

The dishes were presented in grand artistic fashion and the waitresses were knowledgeable and very friendly making this an overall very enjoyable and satisfying meal. I was also very impressed with the quality and attention to the dishes. The chef has mastered pairing great sauces with the main ingredient to create flavorful dishes. While the appetizers could be stronger, this has definitely become one my top favorite restaurants in SF.

Appetizers – 3 bites
Ambiance – 4 bites
Overall – 4 bites

The House
1230 grant avenue

San Francisco

415 986-8612

http://www.thehse.com/

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Eating like a warrior in Japan Town

2007-12-02T12:16:00.000-08:00

Bushi Tei

Located in Japan Town is the highly acclaimed Bushi Tei. Bushi in Japanese means warrior which I was not able to see any association with this restaurant. However, the layout and decoration does illustrate strong Japanese themes with large black wooden tables and glass artwork. In the middle of the communal table are stone pebbles along with large cylindrical tubes filled with water and a floating candle.

We were seated at a communal table which meant that we shared our meal with other diners. Unfortunately, they were not as enthusiastic to converse.

While perusing the menu, you see an assortment of Japanese influenced dishes with leniency seafood based. The menu appears to change on a monthly basis but these were the following dishes I tried.

Appetizers

Lobster and Crab, Chrysanthemum leaf, papaya, bacon, ginger cream, curry oil

It was a solid dish but nothing special. It lacked that extra zest that really could have made this a great dish.

Wagyu carpaccio, fried caper, chive, Yuzu Aiol

These were thinly slice pieces of cured beef. They had quite a unique taste which I was not expecting but then again not necessarily that pleasing to my palette. If you added the blue cheese it overpowered any taste the beef had. I was also disappointed with the portions. Only 3 slices of meat.

Seared Ahi Tune in chili sauce

I was quite disappointed with this dish. There was no flavor and the sauce that accompanied it added fairly little value.

Seared lamb

My friend's lamb seemed rather off. It did not have the normal juices or flavor that you expect out of lamb.

Lobster gnocchi.

For such a highly anticipated dish this was a let down. There was just nothing spectacular about it. This dish was like any other gnocchi I have had. You were not even really able to taste the lobster that was stuffed inside it.

Dessert

Sorbet

By far the best part of my meal, I was able to choose from 6 different flavors but I was recommend the pear, peach and raspberry which all were delicious. The peach was extra spectacular with some amazing flavor and taste.

Final taste

I was left with a sour taste in my mouth at the end of the meal. While the atmosphere and presentation was great I had come to eat exciting food and was sadly let down. The food was bland and had no unique twists. For the exorbitant prices they were charging for dishes the food was just too simple. I have to note that maybe it was just the menu and choices and that if you go in a different month. You might have a totally different experience.

Appetizers: 3 bites
Ambiance: 3 bites
Overall: 3 bites

Bushi Tei
1638 Post Street
San Francisco, CA 94115
415.440.4959
www.bushi-tei.com

Time to Gobble Up Appetizers

2007-11-04T17:04:00.000-08:00

Thanksgiving Themed Appetizers

Thanksgiving is just around the corner and that means family feasts are plentiful.

If you are hosting a party here are some great appetizer recipe bites that I have found quite delectable

Artichoke Crostini

Ingredients

1 sourdough baguette (1 pound)
2 cups chopped seeded tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper

Preparation

Cut the baguette into 32 slices.
Place on an ungreased baking sheet; spritz bread with cooking spray.
Bake at 325° for 7-10 minutes or until crisp. Cool on a wire rack.
In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper.
Spoon onto bread slices.

Pumpkin Satay

Ingredients

1 cup solid pack pumpkin
2/3 cup milk
1/2 cup chunky peanut butter
1/3 cup chopped green onions
2 cloves garlic, minced
2 Tbsp. lemon juice
2 tsp. sugar
1/4 tsp. salt
dash white pepper
Cooked turkey, cut into 1" pieces
Green, yellow, and red pepper, cut into 1" pieces
Green onions, cut into 1" pieces
Whole button mushrooms

Preparation

1. Combine pumpkin, milk, peanut butter, chopped green onions, garlic, lemon juice, sugar, salt and pepper in a small bowl and mix well to blend.

2. Cover and refrigerate.

3. Thread cooked turkey, peppers, green onions, and mushrooms onto 4" skewers.

4. Heat for 350° oven for 10-12 minutes, or serve them cold.

5. Heat pumpkin mixture in a small saucepan until it begins to bubble, and serve with skewers.

Holiday Cranberry Spread with crackers

Ingredients

· 1 bag of cranberries

· 1 cup sugar

· 1 cup pecans, chopped

· 1 cup apricot preserves

· 8 oz. cream cheese

Preparation

1. Preheat oven to 350° F. Put a bag of fresh cranberries in a pan with sugar. Cover with foil.

2. Bake in preheated oven at 350ºF until cranberries burst, about 1 hr.

3. Take out of oven and stir in pecans and apricot preserves. Refrigerate.

4. Pour over a brick of cream cheese and serve with crackers.

Have a Happy Thanksgiving

A meat lovers dream – Espetus

2007-11-04T16:17:00.000-08:00

Restaurant review of Espetus Churrascaria.

If you enjoy feasting on meat, I suggest that you check out Espetus a Brazilian Bbq restaurant in Soma SF

Like many Brazilian bbqs it’s an all can you eat set menu. So this is the ultimate appetizeresque restaurant as you get to sample a bit of everything. The waiters will come around serving you a variety of different meats until you are so full you can no longer move.

You start out by getting a few condiments and side dishes from the buffet. But don’t be too greedy because you might fill yourself up even before the real meal begins

Not more than a few minutes go by when they begin serving some interesting but delectable starters such as corn based rolls and fried bananas which were delicious.

By turning the dial green, you give the go ahead for them to slice of different pieces of meat that have been rotisserized on skewers. Most of the mean is so tender is just slides off the skewer and into your tongs.

I was really impressed with the selection and succulence of most of the meat dishes. There was a medley of different meats including chicken, pork, beef, lamp, shrimp all cooked in a unique blend of spices. I would have to say my favorite was the top sirloin, and the garlic lamb however, there were so many other ones I had that I really can’t remember. My only complaint is that you are chewing so much your jaw gets tired and your mouth gets extremely dry.

And after you believe you can eat no more they tempt you with roasted pineapple which are slices of heaven. I think I ate more pineapple than meat. The pineapple is warm and juicy and just melts in your mouth. It definitely takes your taste buds for a ride.

Final taste verdict

It’s a bit pricy but definitely worth the experience and enjoyment of delicious food. I personally suggest you go with a large group of people to make the night more enjoyable.

Appetizers/Starters: 4 bites
Ambience 4 bites
Overall 4 bites

1686 Market St
(between Gough St & Valencia St)
San Francisco, CA 94102
(415) 552-8792
www.espetus.com

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A fresh look at Peruvian Cuisine

2007-10-28T18:40:00.000-07:00

Restaurant Review of Fresca

Nestled in the Fillmore landscape is my new favorite restaurant Fresca. Fresca is a Peruvian restaurant with an emphasis on seafood dishes and a perfect touch of Japanese influence.

Initially the restaurant is hidden to your eyes as a dark curtain creates a divider from the concierge desk and the restaurant.

You enter through the curtain to a bustling scene of happy people in conversation as well as the sizzling of food. The restaurant is fairly small and looks to have a maximum capacity around 50.

Within minutes of being seated you are served delicious warm bread rolls and asked what you would like to drink. We were recommended to have the sangria.

The Sangria was delicious with some unique ingredients including apples, brandy, cognac, and a secret ingredient that would not be revealed. This combination created a fruity yet very smooth taste. Another great aspect was that the sangria was served chilled without ice, which kept the taste consistent throughout your meal.

Of my 3 visits these are my favorite starters

Hamachi Tiradito

Ponzu sauce / jalapeño / White Truffle oil / Andean Corn salsa

On top of each piece are thin strip of jalapeño. As you take a bite you taste buds will tingle and with each chew you will get a taste of different ingredient fusing with one of the other ingredients.

Lobster & crab

coconut milk, jalapeño, chives yam, andean corn, seaweed salad, plantain chip.

A delicious composition of seafood meats with nice touch of spice and flavor.

Camarones Chicama

Coconut crusted Jumbo Tiger Praws, black bean salad, lucuma orange

Crispy, Succulent shrimp bursting with flavor

Entrees

Not to be outdone the entrees are also stellar.

Cordero

Pistachio crusted Colardo racof lamp, mint mojo, quinoa taboule, truffle mashed potatoes, demi-glaze

A divine dish that gives you a warm fuzzy feeling inside and takes away your worries

Dorado Andino

Grilled Mahi -Mahi / sweet Boniato Puree / Chicha-Tomato broth Blue Crab Salad / Plantain Chips

The presentation is grand with two banana plantain chips towering on each side. The mahi mahi is moist with a nice salsa on top. There can be a tad more spice in this dish but the combination of the salsa and fish pair well.

Lomo Saltado

Tenderloin Steak Strips / onion / tomato / cilantro / soy sauce French fries / steamed rice

A flavorful dish with quality tenderloin strip along with some nice fries. A solid dish

Lenguado & Risotto

Pan roasted Halibut / crispy Risotto cake / garlic spinach Andean corn / AjiPanca-lemon cream

Overall impression

This is a solid restaurant with a great waiting staff, and creative and flavorful dishes that are presented like pieces of art. Every time I come I am blown away. This restaurant comes near to perfection for me.

Appetizers -4 ½ bites
Ambience – 4 bites
Overall: 4 ½ bites

2114 Fillmore St.
San Francisco, CA 94115
415.447.2668
http://www.frescasf.com/

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Taking a taste trip to Italy

2007-10-20T15:03:00.000-07:00

Restaurant review of Delfina

In the heart of the mission is a nice little Italian restaurant called Delphina. For its modest décor, you would not believe that this is a well renowned known restaurant. The steel tables and simple wooden chairs illustrate the simplicity of the restaurant. Another unique aspect of this restaurant is a daily rotating menu. So each visit can be a unique experience. I also have to say, though this rarely happens the main entrees outclassed the appetizers. But since we shared all dishes and portions were so small, I have to say it felt like small plates.

Antipasti/ Appetizers

Grilled fresh calamari with warm white bean salad

The calamari was truly delicious. They appeared to be skewered and finished off with lemon zest. The only thing that was disappointing was the extremely small portions. Only 3 pieces of calamari were served.

Salt cod mantecato with walnut oil and fennel seed flatbread

This was a bit on the salty side. The salt unfortunately overpowered the taste of the fish.

Mystery Appetizer

I can’t remember the name of the last appetizer, I need to bring a notebook next time, but it was like breaded stuffing with a variety of different ingredients mixed in. It was quite tasty and I was all around pleased with this dish.

Entrees

Gnocchi al ragu

The gnocchi was delicious, great texture and taste. The sauce and ground up meat was also a great compliment.

Fulton valley range chicken with olive oil mashed potatoes and royal trumpet mushrooms

Some of the most succulent chicken I have ever had. Great flavor and taste and the chicken just melts in your mouth. The mashed potatoes side dish was also delicious and creamy.

Strawberry Mountain Ranch hangar steak and french fries

Great taste, not too chewy and lots of nice flavor, but, again they really skimped on the portions

Ahi tuna

This was a solid dish but not on par to other Ahi tuna dishes that I have had. It just lacked zest.

Taste buds final say

I was fairly pleased with my visit to Delphina. The main entrees lived up to their reputation, while the appetizers on this rare occasion took a back seat. What I will say is that for the price of some of the plates, I was disappointed with the portions. This would probably be the only reason I would hesitate coming back.

Appetizers 2 ½ bites
Ambiance 3 bites
Overall 3 ½ bites

Delfina Restaurant,
3621 18th Street, San Francisco,
CA, 415.552.4055
www.delfinasf.com

A double take on Vietnamese Fusion

2007-10-10T23:04:00.000-07:00

Restaurant review of Tamarine

A few days ago I went to Tamarine in Palo Alto.

Tamarine has a similar appetizeresque to Slanted Door but adds a new element by pairing cuisine with art. This theme is exhibited well throughout this restaurant with mood lighting, walls which are adorned with various contemporary pieces of artwork by Vietnamese artists to the smaller details such as the papyrus like menus supported by a chop stick. For a small restaurant they have also have done a great job of utilizing the space by placing a long table in the middle of the large wooden columns adding additional seating while at the same time acting as a divider for the bar area.

Before I begin my review I will have to preface with the fact that my experience might have been unique and to take my review with a grain of salt.

Overall I was quite disappointed on this visit and felt that so much time was taken into the decoration and setting the mood that there was not as much effort put into making flavorful unique dishes.

Appetizers

Shrimp Spring Rolls
Shrimp, pork, mint & lettuce soft rolls. Served w/ a Hoisin sauce & finished w/ peanuts.

Of the two appetizers, this was tastier. A simple soft roll with nice flavor and texture. The hoisin sauce that accompanied it went well with the roll. I also liked the creative presentation with the little drops of a spicy sauce surrounding the platter which you could dip the roll into for extra spice.

Lemongrass Beef Skewers
Sliced beef grilled w/lemongrass, sesame seeds & garlic. Served w/ a savory pork & soy bean sauce.

I was not as impressed with the beef skewers. The meat was a bit a chewy and was not as savory as I had hoped it would be. But the dipping sauce made up for it infusing the meat with some flavor.

Entrees

Lemongrass Bass
Lemongrass & garlic seared sea bass served w/ a cold mango noodle salad.

By far the best dish of the night and probably some of most flavorful sea bass I have ever had. The fish was so soft it just melted in your mouth allowing your tongue to really enjoy the savoryness of this dish. Moreover the cold mango noodle salad was a great addition and could have been a signature dish in itself.

Clay Pot Cod
Canadian Black Cod caramelized in garlic, fish sauce & black pepper.

This dish was no way near the level of sea bass but had a decent amount of flavor. I felt the sauce used was a bit overpowering and I was not able to taste the actual fish.

Wok Pho Noodles
Wok flashed rice noodles, tossed w/ Chinese broccoli, seasoned beef & eggs.

Unfortunately, there was something wrong with this dish, either there was too much egg or the beef had gone bad. The dish was not even edible so I am not sure how to review it. They were however kind enough to take it off the bill.

Lemongrass, kaffir lime, coconut & peas.

There are several selections of rice which are supposed to pair with the dishes and this was the suggestion given for sea bass. I think the waiter missed the ball on this one as I felt it did not pair very well with fish and again something just seemed off with the taste.

As I said before, I personally had a really bad experience. The food was just not up to par to the acclamations I had previously read about. In addition, there was not enough uniqueness in the dishes to other Vietnamese Fusion restaurant and no where the same amount of flavor or surprise element as Slanted Door. However, the night was not a total bust as the spring rolls and sea bass were definitely something to remember. It may have been the dishes we ordered or it could have been just been one time poorly made dishes but I had a pretty bad experience. One of my group members was allergic to shellfish which also limited our choices.

Appetizers: 3 ½ bites
Ambience: 4 ½ bites
Overall: 3 bites

Tamarine Restaurant
546 University Avenue
Palo Alto, CA 94301
www.tamarinerestaurant.com

Getting things straightened out at the slanted Door

2007-09-30T22:23:00.000-07:00

Slanted Door Restaurant Review - Vietnamese Fusion

Slanted Door is a Vietnamese fusion restaurant located in the beautiful Ferry Building in San Francisco. The restaurant is located on the pier and through the large bay windows you have picturesque views of the bay bridge which lights radiate the bay in the evening.

Entering the restaurant you are welcomed to a bar that neatly curves around the restaurant and partitions the lounge area from the rest of the restaurant. The glass design that adorns the wall fits well with the black sleek bar, black leather sofas and wooden tables. I was also impressed with modern design of the bathrooms.

What is a bit odd is that this theme is not continued with the rest of restaurant. There are red booths that give the diner type feel and unbecoming old wooded tables with chairs that are more suited for a cafeteria than a classy restaurant. They also don’t waste any space packing in people into close quarters and making it difficult to maneuver your way around the waiters and waitresses.

However, what may lack in décor snafus, is made up for with decadent dishes.

On this visit I was not able to have any officially labeled appetizer but since most portions were meant for sharing, it had a very appetizeresque feel as there was the ability to try a little bit of everything.

Raw Bar

Japanese yellowtail with fried shallot and thai basil

- By far the best dish that night was this sashimi platter, which had the elusive “wow” factor. The yellowtail was infused with a delicious thai marinade, which had a combination of bitter and spicy tastes. In addition extra texture was added with crispy flakes. All together it made for an amazing taste that is quite hard to describe unless your tried it.

Hawaiian ono with fresh ginger scallion oil

- This was a bit of a disappointment after the Japanese Yellowtail. I found it to be on the salty site and it did not have the zing that the yellowtail did.

Rolls

Slanted Door spring rolls with shrimp, pork, mint and peanut sauce

- My second favorite dish of the night was the signature slanted door spring rolls. There was definitely some creativity that was put into this dish. The best way to describe it would be a hybrid of normal fried spring roll and lettuce wraps. The fried spring roll was wrapped with noodles in a lettuce leaf and dipped into a sauce. This medley of different ingredients and textures made for an interesting taste. However, I preferred the spring roll by itself.

Alaskan black cod roll with roasted peanuts and rau ram leaf

- A nice roll but nothing really special. It definitely needed a sauce to accompany it.

Entrees

Stir-fried chicken with chinese dates, fresh ginko nut, walnuts and cashew nuts

- To me this was the weakest plate. It had no special spices or flavor which made it fairly sub par for an upscale restaurant.

Brick oven roasted whole fish with spicy gingered fish sauce

- This fish had some great flavor. But the texture was bit tougher than I had hoped.

Oven roasted Alaskan halibut with spicy ginger fish sauce

- Another great dish, with amazing texture and flavor. Highly recommended

Desserts

E. Guittard dark chocolate pot de crème

- One of the most smooth and decadent mousses I have ever had. It was complimented by ice coffee granules and crème which together made for a taste that tantalized your taste buds.

Overall feeling

For all the hype, I was fairly pleased with my experience. The service was great, atmosphere was lively, and most importantly several of the dishes were delicious. There was definitely some great creativity with the dishes and the spices used surprised my taste buds more than a few times.

Ratings out of 5 bites

Appetizers: 4 ½ bites
Ambience: 3 ½ bites
Overall: 4 bites

ADDRESS
1 Ferry Building #3
San Francisco, CA 94111
www.slanteddoor.com

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Ponzu – Fusing flavors

2007-09-04T23:39:00.000-07:00

- Appetizer Review of Ponzu

After a long hiatus the Appetizer blog is back. Now that I am living in San Francisco, I hope to have plenty of restaurant appetizers to review.

Today I would like to review Ponzu.

Ponzu as the site describes offers scrumptious dishes that bridge the gap between the exotic East and West. “It's Asia without a map. Chinese, Japanese, Thai and Vietnamese ingredients blend with contemporary presentations to create dishes that are perfect to share.”

Interestingly Ponzu [PON-zoo] as described by Epicurious is a Japanese sauce made with lemon juice or rice, vinegar, soy sauce, mirin and/or sake, kombu (SEAWEED) and dried bonito flakes (KATSUOBUSHI). Ponzu sauce is used as a dipping sauce with dishes like SASHIMI and with one-pot dishes like chirinabe.

On this visit I was able to try

1. SPICY AHI TUNA TARTARE (edamame, cucumber, avocado, ginger ponzu, black sesame crackers)

2. CHILE-SALT FRIED CALAMARI (roasted garlic-chile dipping sauce)

3. CHICKEN SPRING ROLLS (living butter lettuce wraps, sweet chile pepper sauce)

How did my taste buds feel?

My favorite small plate was the Spicy Ahi Tuna. It had an amazing mix of flavors and the sesame crackers added texture which paired well with tartare mix

The chile-salt fried calamari also had some great flavor but it was nothing unique as I had tried a similar dish at Betelnut.

The chicken spring rolls were the most disappointing and the sauce that accompanied it could do little do infuse flavor into these bland appetizers.

I also had one large plate

LEMONGRASS FLANK STEAK
(king oyster mushrooms, spring onions, grilled asparagus.)

I was quite impressed with this dish. The meat was deliciously juicy and tender.

Gut feeling

It was a decent restaurant but for the price of the dishes I did not feel like I was getting the best bang for the buck. More importantly the dishes did not have enough originality or distinct taste for me to come back again.

I have also added a new rating element. It’s out of 5 bites

Appetizers/Small Plates – 2 ½ bites
Ambiance – 3 bites
Overall – 2 ½ bites

But this is only my views and tastes. If you have tried any other small plates or had a different experience please let me know.

Ponzu
401 Taylor Street
San Francisco, California 94102
www.ponzurestaurant.com

The right season for Appetizers

2007-06-10T22:30:00.000-07:00

3 Seasons Restaurant Review

Downtown Palo Alto is home to a lot of great fusion restaurants. One I recently visited is 3 seasons a Vietnamese Fusion joint which offers a variety of delicious small plate appetizers.

If you get the chance to visit either the one in Palo Alto or San Francisco, these are some the appetizers I highly recommend trying. However, feel free to venture out and try some of the other great appetizers as well.

Malaysian Lamb
Grilled 5-spiced lamb loin with curry

Happy Buns
Peking duck with steamed buns, cucumber
and hoisin chili sauce

Duck Rolls
Peking-styled duck with mango, hoisin and chili sauce

San Francisco
3317 Steiner Street
T: (415) 567-9989

Palo Alto
518 Bryant Street
T: (650) 838-0353

www.threeseasonsrestaurant.com

And the chicken said… Open Sesame!

2007-05-20T23:26:00.001-07:00

Sesame Chicken Strips

Although preparation takes a bit longer, these sesame chicken appetizers are well worth the wait, and all your friends will love them.

Ingredients:

Sesame Chicken

3 whole chicken breasts skinned half-boned
1 cup of dairy sour cream
2 tbls lemon juice
2 tsp celery salt
2 tsp Worcester sauce
½ tsp salt
¼ tsp pepper
2 garlic cloves
1 cup dry bread crumbs
1/3 cup sesame seeds
¼ margarine or butter, melted

Mustard sauce

¼ cup dry mustard
2 tbls sugar
1/8 tsp salt
¼ cup cider vinegar
1 egg slightly beaten
½ cup mayonnaise or salad dressing.

Preparation:

Lightly grease a 15x10 pan
Cut chicken crosswise into ½ inch wide strips

In a large bowl combine the following ingredients: sour cream, lemon juice, celery salt, Worcester sauce salt pepper and garlic. Mix together all the ingredients well.
Coat the chicken strips in the sour cream mixture.
Cover and refrigerate at least 8 hrs or overnight
Once the mixture has set for about 8 hours, heat the oven to 350 degrees.
In the meantime in a medium bowl combine bread crumbs and sesame seeds.
Remove the chicken strips from sour cream mixture, and roll them in the crumb mixture coating evenly
Arrange all the chicken strips inside a prepared pan.
Spoon some margarine evenly over chicken.
Bake the chicken strips 350 degrees for 40-45 min or until chicken is golden brown

Now for the delicious dipping sauce:

In a small saucepan, combine the mustard, sugar and salt.
Add in the vinegar and egg and blend well.
Cook over a low heat 2-3 min or until thickened (Remember to stir constantly)
Refrigerate the sauce for about 10-15 min and then stir in the mayonnaise.
Store in the refrigerator until you are ready to serve with the chicken strips.

Serves 55 scrumptious chicken morsels

Presto-Pesto- Pie - Appetizer Recipe

2007-05-06T23:04:00.000-07:00

Pesto Pie Appetizer Recipe

Here is a quick and delicious pesto pie appetizer recipe.

Ingredients

One 15oz package of refrigerated unbaked crust
1 cup of monterey jack cheese with jalapeño peppers
½ cup prepared pesto
Milk
Paprika
2 tbsp of pine nuts

Preparation

Let pie crust stand at room temperature for at least 15 minutes
Put a pie crust on a 12’ pizza or baking sheet
Bake at 400 degrees for approximately 8 min or until light brown.

In the meantime...

Stir together the jalapeño cheese and pesto

Once the crust is ready...

Spread the mix evenly on the hot crust.

(Leave some space on the sides to seal the pie)

Place the second crust on the top and seal the sides
Cut slits in top to let steam escape.
Brush over the pie with a little milk
Sprinkle some pine nuts and paprika.
Gently press the pine nuts into the crust
Bake it in the oven at 400 degrees for 15-18 min
Let it stand for 10 min.
Place on serving tray and cut into 12 pieces.

And Presto! You have yourself a scrumptious pesto pie appetizer that can serve about 12 people.

Feeling Nutty in SF

2007-04-22T23:08:00.000-07:00

Review of Betelnut Restaurant
Marina, San Francisco

Located in the Marina is Betelnut, a fusion restaurant that is known for its fiery dishes. Betelnut is apparently named after the areca nut that's wrapped with betel leaf that is chewed sending you into a feeling of euphoria.

To go along with this theme, the décor of the restaurant is modeled after beer houses that are found throughout Southeast Asia where Betlenut is often eaten.

The restaurant is appropriately named as the atmosphere is buzzing with a diverse crowed of people, some who wait hours at the bar sipping on the exotic drinks as they anxiously await to get a taste of the unique and flavorful dishes that Betelenut has to offer

The menu is weighted heavily on appetizer like dishes with small portions allowing you to get a little taste of everything… just my style of eating.

I have been twice and I have tried the following dishes

Seductive Starters/ Appetizers

crispy tofu cakes with doc ong’s chilli sauce

- The tofu cakes are nice and moist and the chili sauce is a great accompaniment

curried potato & sweet pea samosas with mango chutney

- The samosas are crispy on the outside and pack the heat nicely inside. You have to wait a few minutes to let them cool. A simple solid dish.

chili crusted calamari

-This dish has lot of pizzazz. You need to be able to handle spice to enjoy this dish as it will definitely take your tastebuds for a ride.

seared salmon with serrano chilies, daikon sprouts & wasabi ponzu

- This dish left me a bit unsatisfied. I was disappointed with the thin portions. There was not enough meat to actually taste the salmon. I could only taste the wasabi ponzu. It could have been better if the slices of salmon were thicker.

firecracker shrimp, 5-spiced with sambal dip

- Similar flavor to the crusted calamari but instead its shrimp. But another solid dish.

satay-o-chicken with malaysian peanut sauce

This chicken is an usual bright orange color which has great texture and taste. It comes with a flavorful peanuts sauce which I prefer to many other peanut sauces I have tried.

Mongolian hoisin pork, hand pulled with grilled pancakes

- It has become my favorite dish. The pork is sweet and savory. A nice blend of textures and flavor as you place the meat inside the thin flour pancake and add the sauce. I also recommend adding other sauces like the one that comes with shrimp or tofu cakes. I also added shrimp which I thought added a nice crunch to it.

Dumplings & Rolls

“little dragon” dumplings of pork & shrimp with ginger vinegar

- Great dish. The dumpling are soft and packed with juicy pork and shrimp that pairs well with the ginger vinegar sauce.

Tempting Treasures/ Entrees

- Oven smoked seabass with ginger-cucumber namasu

A nice fish in a delicious honey-like sauce. Portions are a bit small and sometimes in some bites the cumber namasu is a bit overpowering that you lose the flavor of the seas bass.

“bein pow” firecracker chicken szechuan chilis, onions & almonds

One of Betenut's signature dishes. With each bite there a is medley of different flavors. What makes or breaks this dish is the quality of the chicken. On my second visit the chicken was not as tender which made the dish not as as enjoyable as my first visit.

Overall

The prices are pretty fair for a San Francisco restaurant and after multiple dishes your stomach will definitely be satisfied. Most dishes are quite flavorful and paired with great sauces. But I think it’s the atmosphere and signature dishes that really differentiate this restaurant from the rest of the crowd.

One last tip is that it’s tough to get reservations so book in advance. Come early for the drinks and move on to the large selection of different starters and dumplings.

Ambiance: 4 bites
Appetizers: 3 1/2 bites
Entrees: 3 bites
Overall: 3 1/2 bites

Betelnut Restaurant
2030 Union St.
San Francisco, CA 94123
415-929-8855 (phone)

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Asia SF: A unique flavor of San Francisco

2007-04-10T00:11:00.002-07:00

Located on 201 Ninth Street at Howard Street is Asia SF, a one of kind destination restaurant. Along with fascinating entertainment that involves bar dancing by the lovely ladies of Asia SF who have a secret of their own, this restaurant offers some of the most delicious appetizers that San Francisco has to offer.

While it might not necessarily be called an appetizer restaurant, the dishes are served through multiple courses in small portions for everyone to share making it very appetizersque.

The culinary efforts by Mathew Matcalfe are extraordinarily creative and flavorful. He has added unique seasoning and spices to normal dishes that take food to a new level.

Some of my favorite appetizers included

asia-dilla: described as quesadilla stuffed with smoked duck, jack cheese, fresno peppers and scallions, with sun-dried cherry creme fraiche, as well as the ahi burger freshly ground, pan seared ahi tuna with a teriyaki glaze, horseradish-Chinese cabbage slaw on a scallion focaccia roll.

Lastly, if you get a chance I highly recommend the “baby got back” ribs tender baby-back pork ribs with a honey-tamarind glaze, grilled to perfection, served with pickled carrots and sweet potato crisps.

Just thinking of these dishes makes my mouth water. While it can be considered a bit pricey, you definitely get great value for your money, including unique drinks to go along with your meals.

Asia SF is a great place for special events or just wanting a night out of the ordinary. It also hosts a dance floor below to keep the fun going till the early hours of the morning. So check out Asia SF for an entertaining night full of surprises and delectable appetizers.

For full menu and more information visit the Asia SF website

__________________________________________________

201 Ninth Street @ Howard Street
San Francisco, California 94103
Phone : 415-255-2742
Fax : 415-255-8887
Email : info@asiasf.com

Skewering things up

2007-03-24T01:29:00.000-07:00

Skewering things up

With a NCAA tournament coming around the corner, it will be great to have appetizers for your own little tournament party

One slam dunk appetizer is the Chicken Satay with Peanut Sauce; a recipe found I found an Appetizer Book by Christine Ingram

Serving size 24

Ingredients

Meat

450g/lb boneless, skinless chicken breasts

Sesame seed or vegetable oil (for brushing)

Sesame seeds (for sprinkling)

Red pepper (as a garnish)

Marinade

6 tbsp vegetable oil

4 tbsp soy sauce

1 piece of fresh root ginger (peeled and chopped)

3-4 garlic cloves

2 tbsp light brown sugar

1 tsp chili sauce or red chili pepper

2 tbsp of chopped fresh coriander

Peanut Sauce

2 tbsp smooth peanut butter

2 tbsp of soy sauce

1 tbsp sesame of vegetable oil

2 spring onions (chopped)

2 garlic cloves

1-2 tbsp of fresh lime or lime juice

1 tbsp of brown sugar

Preparation

1. Place all the ingredients into a blender and process until well blended (smooth). Pour this into a dish large enough to fit your chicken strips

2. Now do the same for the peanut sauce ingredients

3. Slice the chicken into reasonable strips (2 ¾ cm)

4. Toss the chicken strips into the marinade and let it sit for a few 3-4 hours

- make sure the chicken is soaking up the marinade. You may wish to use a brush as well as poke some holes in the meat

5. Preheat the grill, and while you’re waiting tear a piece of foil and lightly cover it with oil to prevent the meat from sticking

6. Thread 2-3 piece of marinate chicken onto the skewer. Feel free to add some vegetables as well. I personally recommendbell peppers and onion which offer great flavor

7. Grill the skewers until golden brown (4-5 minutes)

8. Sprinkle the sesame seed on top

9. Serve the chicken Satay skewers with peanut sauce.

Presto you have an appetizer all your friends will enjoy while watching the Big Game.

2007-01-28T22:42:00.000-08:00

Xahn Vietnamese Fusion

An up and coming area, Downtown Mountain View offers a plethora of eating and appetizer options. However, I was particularly surprised by Xahn a Vietnamese fusion restaurant.

With elegant and trendy décor the restaurant has a great ambiance which is exemplified by the blue lighting that adorns the walls. The menu is divided into several sections including Rolls, Greens, Small Platters Entrées, Soups and Noodles. What makes this restaurant great is its small but ample portions of unique dishes. Hence very appetizer like feel.

Food is served in a timely fashion with beautiful presentation including unique Asian style platters. Each dish is fused with spice and flavor. If you get a chance to visit, I would definitely recommend having the spicy ahi tuna rolls, the full moon wraps an interesting combination of vegetables and exotic fruits including mango, and the bun thit nuong noodles, a choice of meats, vegetables and noodles all blended together to make a delicious dish. Lastly, to top it off if you still have room, I would highly recommend the chocolate box for dessert, a name which speaks for it self a cube of mouse like chocolate with a cherry center.

While the restaurant is a bit on more on the pricy side, it definitely is a great value with a nice variety of appetizer like dishes.

185 Castro Street

Mountain View 940401

650 964 1888

http://www.xanhrestaurant.com/

Entertaining with Marc Silverstein, host of Food Network’s the Best Of

2007-01-14T17:56:00.001-08:00


Go from appetizers to dessert and skip the Entrees. I like the way this guy thinks. Some great and quick appetizer ideas

Bring holiday cheer to your stomach...appetizer style

2006-12-12T22:51:00.000-08:00

The holidays are around the corner and its time to prepare feasts of food for all your loved ones. But while the entrees are baking, here are some great appetizer recipes that will keep your families and guests satisfied.

Allrecipes.com has some great Christmas appetizer recipes for the holidays

You have the classic chestnuts roasting on an open fire, or you can be more creative and make an assortment of cheese balls with different ingredients.

I personally like the wide variety of different pastry assortments with readers’ reviews as well as other appetizers that you might be interested in.

Cook recipes also has a great assortment of Christmas appetizer options. I especially like the creative appetizer ideas such as the Ritz Snowman .

So make this holiday more than just about presents, make it also about the food…because there is more than one way to bring holiday cheer.