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Archive for San Francisco

Eating San Fran – Ernest

Dec08

Restaurant: Ernest

Location: 1890 Bryant St Suite 100, San Francisco, CA 94110. (415) 829-2961

Date: June 20, 2024

Cuisine: New American Tapas

Rating: Good

_

Another very quick preview of one of my San Francisco work meals.


Ceviche and crackers.

Beef and Salmon Egg Tartar

Croquettes

A Hamachi Crudo.

Nori for the hamachi.

Squid and broccolini

Sardines.

Rolls.

Tomato salad.

Steak.

Duck meatballs (Japanese style).

Leek version.

Japanese sweet soy and egg sauce for the meat.

Onion rings.

Sauce for onion rings.

Veggie.

Basque Cheesecake.


Softserve with chocolate sauce.


Shave ice with mochi.

For more LA dining reviews click here.

Related posts:

  1. Eating San Fran – Lily
  2. Eating San Fran – Mister Jius
  3. Eating San Fran – Delfina
  4. Eating San Fran – Che Fico
  5. San Fran – Starbelly
By: agavin
Comments (0)
Posted in: Food
Tagged as: Ernest, San Francisco

Eating San Fran – Mister Jius

Nov08

Restaurant: Mister Jiu’s

Location: 28 Waverly Pl, San Francisco, CA 94108. (415) 857-9688

Date: April 2, 2024

Cuisine: Chinese Fusion

Rating: Hybrid modern Chinese

_

Always gottta try the interesting Chinese, even if it’s a bit fusion.



Here we go.

The tasting menu.

Amuse of caviar and nori.

big eye tuna, beets, blood orange, lanzhou chili. Sweet and tangy.

grilled mackerel, snap peas, green farro, black bean, pistachio.

dungeness crab, asparagus, tofu skin, chicken consommé.

chicken, shrimp and pig trotter dumpling, preserved yuzu, black truffle.

Liberty Farms ‘Peking Style’ Whole Duck. Smoked, but otherwise fairly peking duck like.

The spring pancakes were a bit thick but the peanut hoison was excellent.

Duck foie and some fruity bit. Tasty!

mandarin custard pie, ricotta, walnut, rose geranium.

Sesame balls.

Fun evening and tasty food. A bit too fusion, although quite refined. It didn’t taste “that” Chinese — except for the Peking duck which was the best dish.

For more LA dining reviews click here.

Related posts:

  1. Eating San Fran – Lily
  2. Eating San Fran – Delfina
  3. Eating San Fran – Che Fico
  4. Eating San Fran – State Bird
  5. San Fran – Nopalito
By: agavin
Comments (0)
Posted in: Food
Tagged as: Chinese Fusion, Mister Jius, Peking Duck, San Francisco

Eating San Fran – Che Fico

Nov06

Restaurant: Che Fico

Location: 838 Divisadero St, San Francisco, CA 94117. (415) 416-6959

Date: April 1, 2024

Cuisine: Italian

Rating: Very tasty

_

Another work trip to San Francisco.


Some modern Italian — so much better than the old red sauces.

Pretty interior.

Kitchen.

The menu.

Insalata Caesar. Little Gem Lettuce, Green Garlic, Cantabrian Anchovy, Pangratttato, 24 Month Parmesan.

Carne Cruda. Dry aged Flannery Beef, Burgundy Truffle, 24 month Parmigiano Reggiano, Aioli.

“Pizza puffs.”

Margherita Pizza. San Marzano, Che Fico Mozzarella, Garlic, Basil.

Agnolotti dal plin. Braised short rib, Stracchino Fonduta. Delicious.


Gnocchetti. Lamb sausage, broccoli rabe, preserved meyer lemon, chili flake, pecorino sardo.

Asparago Arrosto. Zuckerman Farms Asparagus, Meyer Lemon, Sicilian Olive Oil.

Agnello arrosto. Wood oven roasted lamb loin, Zuckerman Farm Potato, Watercress, Salsa Verde. Delicious and filling.

Very nice modern Italian.

Some freebee spiced mandarins.

For more LA dining reviews click here.

Related posts:

  1. Eating San Fran – Delfina
  2. Eating San Fran – Lily
  3. Eating San Fran – State Bird
  4. San Fran – Starbelly
  5. San Fran – Kokkari
By: agavin
Comments (0)
Posted in: Food
Tagged as: Che Fico, Italian Cusine, pasta, San Francisco

Eating San Fran – Delfina

Sep15

Restaurant: Delfina SF

Location: 3621 18th St, San Francisco, CA 94110. (415) 437-6800

Date: January 16, 2024

Cuisine: Italian

Rating: Modern Rustic Italian

_

Second work dinner of this January SF trip.

Delfina, San Francisco’s beloved James Beard Award-winning trattoria, has been pioneering Cal-Italian cuisine for over 20 years. Owners Craig and Annie Stoll opened the classic eatery in 1998 to immediate success, with Food & Wine naming Craig Stoll Best New Chef in 2001. Over the years, Delfina has earned a James Beard Award and expanded operations to include Pizzeria Delfina, serving up some of the best Neapolitan-inspired pizza and seasonal dishes with four locations across the Bay Area. With warm hospitality, excellent service, and memorable dishes that are rooted in Italian flavors and driven by the Bay Area’s seasonal bounty, Delfina has solidified its reputation as a true San Francisco classic. In October 2022, Delfina reopened with a gorgeous renovation by Fucinaro Architects and Roy Hospitality, reimagining the restaurant’s interior.

The menu.

Fryer Creek Deviled Eggs. smoked whitefish mantecato, horseradish.

Mortadella. Rovagnati.

Warm Castelvetrano Olives.

Insalata di Campo. chicories and greens, Delfina pancetta, walnuts, parmigiano, balsamico.

Parm on the side.

Fryer Creek Squash Sformato. parmigiano fonduta, chestnuts, aceto balsamico tradizionale.

Mezzalune Val d’Aosta. fontina, almonds, white truffle butter.

Kuri Squash Tortelloni. sage-brown butter, cavolo nero.

Spaghetti Pomodoro.

Bistecca alla Fiorentina. 2lb dry-aged prime.

Umpqua Valley Lamb Leg Marocchino. spiced yogurt, olivata, butter beans da Delfina.

Fryer Creek Tokyo Turnips. bagna cauda, breadcrumbs.

Butter Beans da Delfina. garlic, sage, xvoo.

Buttermilk Panna Cotta. passion fruit. A touch sour.

Cocoa Nib Pavlova. caramel gelato, warm chocolate sauce, hazelnuts.

Very solid semi rustic Italian.

For more LA dining reviews click here.

Related posts:

  1. San Fran – Starbelly
  2. Eating San Fran – Lily
  3. San Fran – Jardinere
  4. San Fran – RN74
  5. San Fran – Kokkari
By: agavin
Comments (0)
Posted in: Food
Tagged as: Delfina, italian, pasta, Pizza, San Francisco, Wine

Eating San Fran – Lily

Sep13

Restaurant: Lily

Location: 225 Clement St, San Francisco, CA 94118. (415) 742-5285

Date: January 15, 2024

Cuisine: Vietnamese Fusion

Rating: Tasty!

_

One of the quick meals I hit on my recent SF trips.

This was some very tasty 70/30 Vietnamese/modern fusion food.

The fusion menu.

Jackfruit “Pizza” BANH TRANG NUONG MIT– gf/v. Banana Rice Paper, Rodriquez Farms Onions and Peppers, Vietnamese Herbs Pesto, Sambal, Shallot Aioli. Very bright sweet and sour flavors — delicous!

Market Vegetable Stir Fry -gf/v. Garlic and Ginger, Maggi Sauce, Sesame. Tasty but basic.

Braised Oxtail in the Hue Style. Bo Kho Hue. Fermented Shrimp Paste and Tomato Bolognese, Cilantro Fat Noodles, Five Spice Buttered Carrots. Very tasty, although lots of bone as usual with Oxtail.

Classic Turmeric Fried Catfish CHA CA LA VONG – gf. Banh Hoi Rice Noodles, Heirloom Organics Dill and Onions, Fermented Shrimp and Pineapple Sauce, Shrimp Chips. Very soft fry.

The add ons and mix-ins.

For more LA dining reviews click here.

Related posts:

  1. San Fran – Nopalito
  2. San Fran – Starbelly
  3. San Fran – Feng Nian
  4. San Fran – Jardinere
  5. San Fran – RN74
By: agavin
Comments (0)
Posted in: Food
Tagged as: Lily, San Francisco, vietnamese

Liholiho Yacht Club

Jul05

Restaurant: Liholiho Yacht Club

Location: 871 Sutter St, San Francisco, CA 94109.

Date: September 6, 2023

Cuisine: vaguely southeast Asian fusion

Rating: Solid

_

Because of my new company, I’m spending more time in San Francisco, so there will be a bunch of quick reports on these work dinners. So as to be non-intrusive, they are generally shot on the mobile phone and I’m not focusing on the food factor.
IMG_9230
The menu.
IMG_9231
The wine bottle at a distance.
IMG_9233
Tuna Poke. Nori cracker, sesame, tamari, spicy aioli. Yummy!
IMG_9234
Duck Liver Mousse. Banana bread, li hing strawberry, pink peppercorn, celery.
IMG_9235
Empanada. Weakest dish.
IMG_9237
Poppyseed Steam Bun. Beef tongue, tare glaze, LYC kimchi, miso aioli.
IMG_9239
Red Endive. Brokaw avocado, cucumber salsa, forbidden rice, chili crisp, coconut crunch.
IMG_9240
Fried veggies. Pretty tasty, if very fried.
IMG_9242
Gulf shrimp. Longanisa, corn, pepita pesto, nectarine, crispy sorana beans, pickled fresno.
IMG_9244
Curried fish cakes.
IMG_9247
Spam! Really good spam too.
IMG_9249
Grassfed Ribeye. Shiitake chimi, tentsu-jus, horseradhish, carrots, hot mustard, sesame. Delicious.
IMG_9251
Rendang Curry. Eggplant, daikon, tumeric, butter naan, sweet potato and anderson valley lamb. Not the rendang I was looking for.
IMG_9253
Baked Hawaii. Orange Chiffon cake, coconut POG sorbet.
IMG_9255
Mom’s Butter Mochi. Coconut custard. Delicious.
IMG_9256
Yum again!
IMG_9258
This vaguely southeast Asian fusion was pretty solid. Some dishes were great but there were a couple misses. The overall style didn’t super blow me away but it was a very enjoyable meal nonetheless.

For more LA dining reviews click here.

Related posts:

  1. Alsace at the Cal Club
  2. Amphai – Northern Thai Food Club
By: agavin
Comments (0)
Posted in: Food
Tagged as: Liholiho Yacht Club, San Francisco, Work dinner

Eating San Francisco – Absinthe

Mar30

Restaurant: Absinthe

Location: 398 Hayes St at Gough, San Francisco, CA. 415-551-1590

Date: January 18, 2015

Cuisine: French American

Rating: Solid neighborhood French

_

After five Michelin stars in just three nights, we wanted something more casual for our last San Francisco dinner. Hayes Valley’s Absinthe seemed about just right.


The menu.

A martini-like variation on a pimms cup.


This smoky Mexcal based drink was actually pretty spicy (see that chili around the rim?).


Soft garlic pretzels. Vermont cheddar mornay. Pretty much what they look like, pretzel garlic bread with a cheese dip!


Butternut squash soup. Fall spices, brioche croutons, maple-whipped creme fraiche. I’m always a fan of this kind of soup, and this one didn’t disappoint.


Hearts of romaine. Garlic croutons, parmesan, Caesar dressing.


Coke farm baby greens. Barrel-aged feta, brioche crisps, poached apples, cardamon walnuts, champagne vinaigrette. Everything has an adjective before it!


Roasted beet salad. Mixed chicories, whipped fromage blanc, port-poached Asian pears, pistachios.


Lamb fritters. Breaded & fried lamb breast, lemon-caper aioli, chili-lime vinegar. The lamb version of chicken tenders!


Beef tartare. Violet mustard, green apple, red onion, cornichons, quail egg yolk, crostini. Solid tartar. The cornichons stood in as the texture and pickled bit much like capers often do.


Kid’s pizza.


Potato crusted salmon. Little gem lettuce salad, kohlrabi, watermelon radish, soft-cooked egg, nicoise olives.


Black angus bistro filet. Vadouvan-whipped potatoes, swiss chard, cremini mushrooms, black garlic jus.


Coffee-crusted duck breast. Wild rice hash, duck confit, bloomsdale spinach, orange-huckleberry jus.


Fries!

Absinthe is a good place. Everything tastes pretty much like it looks, with solid execution. It isn’t mind blowing or unique, but it does offer a tasty slate of contemporary French/American comfort food.

For more San Fran dining reviews click here.

Related posts:

  1. Eating San Francisco – Zuni Cafe
  2. Eating Hanoi – Madame Hien
  3. San Fran – RN74
  4. San Fran – Jardinere
By: agavin
Comments (0)
Posted in: Food
Tagged as: Absinthe, San Francisco

Smitten by Smitten

Mar14

Restaurant: Smitten Ice Cream

Location: 432 Octavia Street #1a, San Francisco, CA 94102. (415) 863-1518

Date: January 2015

Cuisine: Ice Cream

Rating: Deep frozen goodness

_

Smitten is a new take on ice cream, cooled with liquid nitrogen instead of ice. This results in smaller ice crystals and a creamier confection.



The daily menu.


Smitten ice cream is made using a special custom nitro mixer.


Chocolate.


Salted caramel with spicy caramel. The spicy was actually genuinely spicy!


Chocolate with chocolate sauce.


Classic vanilla with regular caramel.


Cone of chocolate.


Cone of chocolate with chocolate.


Chocolate ice cream bar.

Smitten is excellent, although it only has four flavors and the production process is a bit slow, which limits volume.

For more San Fran dining reviews click here.

Related posts:

  1. Ghirardelli Ice Cream
  2. Ice Cream & Coffee
  3. The Bourbon Caramel Bacon Sundae
  4. La Cachette Bistro part deux et trois
By: agavin
Comments (1)
Posted in: Food
Tagged as: Ice cream, liquid nitrogen, San Francisco, Smitten

Food as Art – Saison

Jan26

Restaurant: Saison

Location: 178 Townsend Street, San Francisco, CA 94107. (415) 828-7990

Date: January 17, 2015

Cuisine: Modern American

Rating: Awesome!

_

Saison is helmed by Joshua Skenes and began just a few short years ago (2009) as a popup. Wow, from popup to three michelin stars in just 5 years! And I wanted to go even when it had only two, so heading up to San Francisco this month, visiting became an imperative.


Thankfully I have friends in the right places, because Saison is one hell of a reservation to get.


The sleek space has a kind of rustic elegance that pairs with the food like champagne pairs with caviar.


Tonight’s menu. Saison has only a single tasting menu that varies slightly from table to table and from night to night. The emphasis is, you guessed it, on seasonal ingredients.


A cocktail.


The Saison master sommelier, my friend, and our host tonight, Max Coane — in his lair.


Champagne, courtesy of Max.


Tea. Infusion of some herbs from our garden.


Peppers preserved in the wood burning oven, buttermilk. This had an intense smoked pepper quality, really quite good.

All wines from my cellar:

2003 Weingut Graben-Gritsch Grüner Veltliner Smaragd Schön. 89 points. Nose of lychee pineapple lemon, creamy lemon and peach on the palate. Bright acidity medium finish. Happy to have two more.

agavin: this is really a very good food wine, particularly with this kind of subtle cuisine.


Caviar with lardo. Absolutely delicious. Quite the pork fat zing too.


Black cod, pine bouillon, young pine cones. A very nice succulent fish and mushrooms, with a soft aromatic broth.


1991 Etienne Sauzet Bâtard-Montrachet. 91 points. Dry and subdued, but very clean and nice. A bit rounded, but delicious.


Battle creek trout, its skin & roe. Crispy and unctuous. The broth was a bit sweet and absolutely stunning, particularly with the Gruner.


Abalone with bacon. Some of the most tender abalone I’ve had. The sauce was made from monkfish liver!


A vegetarian version, radishes, butter from our cows.


2000 Domaine Ramonet Bienvenues-Bâtard-Montrachet. Burghound 93. Surprisingly open and expressive with wonderfully complex and nuanced aromas that reveal a dazzling array of floral and fruit elements followed by rich, ripe and somewhat more full-bodied flavors than usual but the additional weight is more than buffered by the racy finishing acidity and almost painfully intense back end. This is presently a good deal more forward than the ’00 Bâtard though there is clearly enough material to suggest that this will benefit from another 3 to perhaps 5 years in the cellar.


Uni on sour bread. Wow. Soft infused bread and a pure uni umph.


Avocado on sour bread.


Salad. This was a bunch of greens.


Brussels & cabbages blistered in the fire. Some very nice brussels sprouts with a charred flavor.


Fire in the sky beet. Like a beet foie gras or something.


Beer to go with the foie.


Toffee, milk, foie, and beer. And speaking of foie gras, this dessert-like confection was totally to die for.


1985 Domaine Jean Grivot Echezeaux. 94 points. Great wine in great shape.


Duck and cheese stuffed cabbage.


With the jus. Some delicious duck, very tender, with a fabulous jus. The cheesy cabbage was believe it or not, actually even better.


Naple long pumpkin, hung over the fire for 3 days, a bouillon of aged kelp.


Greens. Whatever.


Poultry broth. Quite nice.


1996 Domaine Comte Georges de Vogüé Bonnes Mares. Burghound 91. Dense and intense black fruit with plenty of character is followed by rich, big, tannic flavors that are robust, indeed almost rustic. This displays lots of backbone if not much finesse with a nice note of finishing complexity. In short, the ’96 Bonnes Mares delivers solid if not truly exceptional quality in a package that will age for many years to come.

agavin: our bottle was elegant and amazing.


Beignets.


Red hawk mousseline, yali pears. Scrumptious smeared over the fried pastry.


Ice cream…


and caramel cooked in the fire. Great stuff, but tiny.


Buckwheat Tea. What’s with the whole tea thing? I’m more of a coffee person (and not with dinner).


A final surprise.


Over-ripe persimmon. I’m not a persimmon fan, but this one was great.


The damage.

And some tea to take home. They sure like tea.


The larder. This place smelled incredible. A mixture of aging meat and fabulous fruits and vegetables. The Saison team believes in curing and aging things to their proper ripeness, and in ensuring the absolute best ingredients. These ducks, for example, are from their own special farm.

The open kitchen is where the magic happens.

Overall, Saison was stellar, with really focused dishes that hit with a precise little wallop. Service was an 11 too, thanks Max and Mathew team up! My only beef would be that somehow we felt we needed about two more dishes, maybe a meat savory and definitely another dessert. Oh and mignardises. We really wanted a nice plate of those!

As a note, there was a fire and smoke vibe going on. Skenes calls the flame the “heart” of the restaurant, and its predominant use, in contrast to modern cooking’s sous vide, nitro, and other flameless techniques that yield’s Saison’s peculiar “modern rustic” style. But Skenes also has a very crafty and subtle knack for flavors. They are potent and focused, but not over the top or whacky. This isn’t cerebral food either like Atelier Crenn. Nor is it the unexpected symphony of CR8. This is a sort of primal thing. The sauces are also stunning. Mostly broths, very Japanese inspired, they are generally less fat and diary driven then the classic French canon. They tended to mix sweet and tangy in a way influenced by Asia. Subtle and elegant.

It should also be noted that while Saison’s atmosphere is amazing, its food stellar, and its service flawless, there are some caveats: it’s expensive (no duh, this is a 3 star michelin). They don’t accommodate dietary restrictions as flexibly as many top restaurants (no vegetarian). Although they did handle us, and we had four distinct rule sets with six diners. Mark Bright’s wine list, while filled with great juice, will set back your plans to upgrade the private jet, but I brought my own. Max’s wine service, too, is perfect. There is only a giant ever-changing tasting menu (the way I like it — no small menu means no one can wus out), so picky eaters are out of luck.

Was it worth all this? As a priest of Dionysus and a devotee of the art of food… hell yes!

For more San Fran dining reviews click here.

Related posts:

  1. Food as Art: Melisse
  2. Mosaic of Food – Byzantine Cuisine
  3. Food as Art: Ludobites 7.0
  4. Food as Art – Atelier Crenn
  5. Food as Art: Ludobites 6.0
By: agavin
Comments (1)
Posted in: Food
Tagged as: Foodie Club, Joshua Skenes, Saison, San Francisco

Eating San Francisco – Zuni Cafe

Jan23

Restaurant: Zuni Cafe

Location: 1658 Market Street, San Francisco, CA 94102. (415) 552-2522

Date: January 16, 2015

Cuisine: Mediterranean

Rating: Tasty!

_

Zuni is a bit of a San Francisco institution (in a recent sort of way).


The busy downstairs.


The current menu.


From my cellar: 2007 Simon Bize Savigny-lès-Beaune 1er Cru Aux Vergelesses. Burghound 90. As would reasonably be expected, there is just more here in every dimension with a more complex and more elegant nose that is layered and very fresh and this refinement continues onto the nicely concentrated middle weight flavors that display evident minerality on the sappy, intense and mouth coating finish that lingers and lingers. This is a terrific Savigny blanc and recommended.


Deep-fried Monterey rock cod with cabbage slaw, pickled onions, red jalapeno, and lime vinaigrette. Tiny, tasty, but more mild then I would have thought.


Vegetable tagine, saffron couscous, flowering purple broccoli, cardoons, carrots, yougurt, and charmoula.


Moro and Sanguinelli blood oranges with marinated beets, wild arugula, and farmers cheese.


House-cured anchovies with celery, Parmigiano-Reggiano, and Coquillo olives.


From my cellar: 2007 Alvaro Palacios Priorat Finca Dofí. IWC 92+. Opaque ruby. Expansive aromas of dark cherry, blackberry, iron, tobacco and cedar. Very rich but lively, offering sweet red and dark berry flavors and a hint of licorice. Packs serious punch and shows a chewy, youthfully tannic quality on the long, penetrating finish. Unevolved right now and in need of at least another few years in bottle, but this is very promising.


Cavatelli with hedgehog mushrooms and arugula pesto.


Grilled Paine Farm squab with sweet potato puree, braised red cabbage, roasted brussels sprouts, and Charteuse-mustard sauce.


Whole Passmore Ranch trout roasted in the brick oven with curly endive, fennel, Satsuma mandarins, toasted hazelnuts, and brown butter.


Llano Seco Ranch pork simmered with Marsala and sage; soft polenta, spinach, black trumpet mushrooms, and caramelized onions.

Zuni food was bright and tasty, good stuff, although the appetizer portions were a tad on the small size.

For more San Fran dining reviews click here.

Related posts:

  1. Eating Hoi An – Brothers Cafe
  2. San Fran – Starbelly
  3. Friday Night Feast 2014
  4. Eating Tuscany – Villa Dinner
  5. Eating Milano Marittima – Notte E Di’
By: agavin
Comments (0)
Posted in: Food
Tagged as: Parmigiano-Reggiano, San Francisco, Wine

The Big Break

Apr12

Accidents are by their very nature accidental. And you never know when something that might change your life is around the corner. Our vacation was almost over, our flight back home from San Francisco to Los Angeles just hours away. After visiting the cable car museum, we drifted down to nearby Chinatown.

It was about noon, February 13.

For some reason, my 3-year-old son was fascinated by the Peking ducks hanging in the windows. It had just rained, and the sidewalk was wet and gritty. My son darted back toward the butcher shop and it made me nervous, him running like that a few feet ahead near the busy street. I turned to go after.

The minimal treads of my Prada sneakers flew out from under me on the slick cement. I went down hard on my butt, instinctively, I put my left hand out to break my fall. The slightly loose stainless steel band of my watch slid down to my wrist. I felt it bite into the skin on impact.

Hard. Real hard.

“Shit!” I say, a wave of pain ripples up my arm. That was hard.

Clutching my wrist, I look.

Damn! wrists aren’t supposed to do that. Thoughts flash through my head. “That has to be broken. I’ve never broken anything, but that has to be broken. That means hospital. The car is like a blocks away. Uphill. Will I make it? Do I hail a cab and have my wife and son meet me? Will we miss our flight?”

We start walking. I’m holding my wrist. The pain isn’t that bad yet, but I feel funny. There are no cabs. I don’t know how long I’ll last. I pound up the steep hill. The car is near the top, on Nob hill. Our son is lagging. He’s not one to hurry and I’m shouting back. “Pick him up!”

As we reach the car, the pain really mounts. Getting the kid buckled into the car seat takes an eternity. My wife fumbles and drops the GPS. There are like 30 hospitals. We call a friend, a bay area radiologist, she tells us to go to UCSF. The pleasantries are like stabs of agony. We key the GPS. 3.2 miles.

It takes 30 minutes. Agonizing minutes.

I don’t wait  to deal with the car, but stagger into the emergency room. My wife follows after. They triage me fast through the paperwork stage. Spelling out your name and address is never fun — 1000x less so at pain level 8 and rising. The guy helps me get the watch over my hand and my Mark Jacob slate leather jacket off. This makes me feel better. I wouldn’t want them to cut it.

I’m in a room within 15-20 min. And waiting. Maybe another 30 before someone authorized to prescribe something takes a look. “Broken arm,” I say.

“We can’t know that until the x-ray. Distorted left wrist,” she says.

My sister-in-law and son find us. I rattle off instructions about making sure the camera is in the trunk. Anything to keep my mind off the rats gnawing on my bones.

The nurse fits me with an IV and gives me a shot of morphine. It takes the edge off, but less than I would’ve thought.

By about an hour and a half in, they wheel me to xray. This only takes 10 minutes. 3 images. Flat, 45 degrees, and sideways. The latter two hurt more.

We wait. I think about what I did wrong. Nothing really. I pushed to walk around Chinatown. My wife didn’t really want to (Chinese food isn’t her thing). Was that stupid? I chose to turn on the street where it happened. I almost look a different watch on the trip, one with a leather band. We almost went to Muir Woods instead, but it was raining. I’d have preferred the mud!

It’s clear the 4pm flight is a bust. We call the airline. They want $250 a ticket (x4) to change it. LOL. We can write a letter and ask for a refund.

Someone is coding in the hall. Staff swarm. I hear “clear!” and the beepy noise. It could be worse.

A doctor finally shows. She looks at the wrist for 3 minutes. “We have to wait for ortho,” she says.

“You saw the x-ray? It’s broken?” I ask. You’d think she’d volunteer.

“It’s broken.” She does up my pain meds. IV Dilaudid. It works better, I start spinning and feel queasy. They give me a shot for that too.

Ortho takes about four hours to show. The staff apologizes. He’s in surgery. By the time he arrives, with a plastic surgeon in tow, I’ve had time to practice my story so it goes fast. They want to try a “reduction” which is doctor code for setting the bone. First they have to numb me up.

Plastics does that. Lidocaine. He explains to an intern as he does. “Wait until you feel the needle slide along the bone.”

Actually, it doesn’t hurt that bad, and after, even when they hang my hand in traction, I’m in the least pain since this started. But I am very hungry and thirsty and they don’t let me have a thing in case they need to operate.

Ortho finally tries to set it at around 8pm. The good news is that he’s a Harvard/MIT MD/PhD. We bond. The bad is that he wrenches my shattered wrist around for 20 minutes. Then he takes a break to get someone “stronger” to help. I take him up on the offer of a shot of Fentanyl in between. Good thing too. That stuff hits hard and fast but I actually hear the bone snap as he works.

And he can’t get it back in place, so surgery for me. No flying either, so we have to drive back LA in the morning and find a surgeon there. In the meanwhile he throws on a cast the size and shape of Massachusetts.

It takes until 11pm to get discharged and another hour to pick up the pain meds (Vicodin). My sister-in-law had taken the boy back to our hotel a few hours earlier. We eat some room service, and I pop two pain pills. Five minutes later I’m breaking my 21 year “no puke” record. But you get used to the narcotics and that was the only time.

Surprisingly, with my throbbing arm floating on a mountain of pillows, I do sleep.

TO BE CONTINUED…

By: agavin
Comments (13)
Posted in: Uncategorized
Tagged as: Chinatown, GPS, Health, Hydromorphone, Los Angeles, Muir Woods, Prada, San Francisco, Wrist

San Fran – Starbelly

Mar27

Restaurant: Starbelly

Location: 3583 16th street, san francisco, ca 94114. p 415.252.7500

Date: February 11, 2012

Cuisine: Pizza

Rating: Great pizzeria +

_

We needed to seat a party of 13 including two young children in San Francisco at the last minute and so we ended up in this castro new-style pizza joint. This is the kind of reinvented American pizza that came out of New York 7-8 years ago. Fusing Cal pizza back with Neapolitan influences. I have to say it’s a good movement and Starbelly did a great job.


The menu.

An inexpensive Rosso from the list.


“house made chicken liver pâté, buttered bread, sweet onion marmalade & grain mustard.”


“house cut fries with three dips.”


“warm calamari, giant butter beans, onions, cilantro & citrus caviar.”


“butternut squash dumplings, sage, brown butter & shaved bucheret.”


“burrata di stefano, grilled bread, prosciutto and basil.”


“grilled lamb meatballs., dried cherries & pistachio, minted greek yogurt.”


“Pizza margherita – no basil”


“Pizza margherita”


“Pt reyes blue cheese, market pears, roasted onion & arugula.”


“house made chorizo, sunny eggs & cilantro pizza.”


“Pt reyes blue cheese, market pears, roasted onion & arugula with added prosciutto and salami.”


“Prather Ranch burger, house cut fries & pickle, grilled sesame bun.”


The dessert menu.

This meal was straightforward, but immensely enjoyable.

For more San Francisco dining reviews click here.

Related posts:

  1. San Fran – Jardinere
  2. San Fran – Kokkari
  3. San Fran – Nopalito
  4. San Fran – RN74
  5. Eating Milano Marittima – Notte E Di’
By: agavin
Comments (1)
Posted in: Food
Tagged as: castro, Italian cuisine, New York, Pizza, San Francisco, San Francisco Bay Area, Starbelly

San Fran – Nopalito

Mar18

Restaurant: Nopalito

Location: 306 Broderick Street. San Francisco, CA 94117. 415-437-0303

Date: February 11, 2012

Cuisine: Mexican

Rating: Best Mexican I’ve been too since I was in Mexico

_

Continuing our San Francisco adventures, we met up with my college roommate and his family at a Mexican place in his neighborhood. This trendy — and hence crowded — little spot served up some of the best Mexican I’ve had since my wife and I used to frequent a favorite high end resort in Cabo.

The bustling kitchen.


The lunch menu.

“Hibiscus-Valencia Orange.”


“Ginger-Lemonade.” I love good lemonade and this one was pretty awesome, with a spicy ginger finish like Jamaican ginger beer.


My son got the straight up cheese quesadilla. Notice the small hand grab.


“Totopos con Chile. Tortilla chips, salsa de arbol, cotija cheese, crema and lime.” Thick homemade chips with a good bit of spice and tangy limeness. Real good. Not real light.


“Naranjas con Chile, limón y Queso. Salad of cara cara oranges, blood oranges, grapefruit, pickled red onions, chile, lime and queso fresco.” Very nice zesty fresh flavors.


“Ceviche verde de Pescado. Marinated fish, lime, tomatillo, jalapeño, cilantro, avocado and tortilla chips.” Again, reminiscent of my Cabo vacations.


“Taquitos de Papas adobadas. Crispy rolled tortillas, potatoes in New Mexico chile adobo, onion, guacamole, crema, queso fresco and salsa brava.” Yum yum. Fried is always tasty. As straightforward as the toppings are, they were incredibly fresh.


“Tamal empipianado rojo con Puerco. Corn masa, pork stewed in dried chilies, sunflower & seasame seeds, tomato, spices and queso cotija.” I’m a sucker for the sweet corny taste of a good tamale.


“Quesadilla roja con Chicharrón. Mulato chile-corn tortilla, crispy pork belly, salsa cascabel, jack cheese, queso fresco, onion and cilantro.” Very interesting jazzed up quesadilla.


“Quesadilla de Primavera. Corn tortilla, asparagus, mushroom, spinach, quesillo, queso fresco, spring onion, cilantro, and salsa de chile puya.” Good, but not as good as the pork one.


“Empanada con Deshebrada de res. Fried masa pastry, grass-fed beef, tomato, jalapeño, cabbage, avocado, queso fresco and salsa frita de guajillo.” Also really tasty.


Some almond balls to finish things off.

While not light, this was a very zesty meal — and despite the large number of Mexican places in LA I don’t know any that use ingredients this fresh or bring to bear such a modern and sophisticated palette.

For more San Francisco dining reviews click here.

Related posts:

  1. Quick Eats: La Serenata
  2. San Fran – Kokkari
  3. La Sandia
  4. San Fran – Jardinere
  5. San Fran – RN74
By: agavin
Comments (2)
Posted in: Food
Tagged as: Broderick Street, Chicharrón, Mexican, Mexican cuisine, Mexico, Nopalito, Queso blanco, Salsa, San Francisco

San Fran – RN74

Mar12

Restaurant: RN74

Location: 301 Mission Street, San Francisco, CA 94105 Tel: 415.543.7474

Date: February 10, 2012

Cuisine: American

Rating: Good, but not spectacular

_

I really wanted to go to Michael Mina‘s front line restaurant but given the presence of my three year-old son his more casual bistro seemed a wiser choice.


The decor is casual, chic, and modern. This is part of the new wave of post recession more “pubby” fine dining.


Le menu.


“Cauliflower and sea urchin soup. Crispy-poached egg, fava beans, parsley root, tarragon.”


In French style, in soup is poured in table-side.


“Ahi Tuna Cru. Fallot mustard, french pickle relish, breakfast radishes, watercress.”


“Roasted beets. Hawaiian hearts of palm, winter citrus, savory almond brittle.”


“Cascade mountain artic char. Spatzle, black trumpet mushrooms, brussels sprouts, whole grain mustard.”


“brussels sprouts.”


“Grilled mediterranean sea bass. Steamed mussels, prawns, chickpea panisse, lobster-blood orange bouillabaisse.”


The sauce is added after. This is really a form of deconstructed bouillabaisse, not being a proper soup. Personally, I prefer le classique. This was fine but it tasted rather of “grill” and I prefer tomato and garlic!


Some pleasant complementary cookies. Almond cakey things.

Overall, this was a solid meal, but nothing blew me away. Execution was fine, and call me jaded (a word coming from the Norse for a broken-down old nag), but I was a little bored.

For more San Francisco dining reviews click here.

Related posts:

  1. San Fran – Jardinere
  2. San Fran – Kokkari
  3. San Fran – Feng Nian
By: agavin
Comments (2)
Posted in: Food
Tagged as: California, Cooking, Michael Mina, Restaurants and Bars, RN74, San Francisco

San Fran – Feng Nian

Mar01

Restaurant: Feng Nian

Location: 2650 Bridgeway, Sausalito Ca.94965. 415 331-5300

Date: February 10, 2012

Cuisine: Chinese

Rating: Solid

_

Something tells you nothing on the Westside of Los Angeles is decent regular Chinese food. While in the Bay Area I try to take advantage of the bounty provided by Northern California’s Chinese-American population.


A friend of ours from Hong Kong who lives in the area recommended this place for lunch.

The menu big as usual.


“Vegetarian egg rolls.”


Straight up garlic noodles for my picky son.


Sauces.

I can never get enough peeking duck.


Rolled into the usual pancake.


“Vegetarian’s delight.”


House specialty: “honey glazed prawns.” I’ve always had a weakness for this decadent dish.


“Szechwan crispy fish.” Tasty chunks of fried fish. Catering to American pallets this wasn’t exactly spicy, but it was pretty good.

Overall, this is a satisfying if not terribly exotic lunch.

For more San Fran dining reviews click here.

Related posts:

  1. San Fran – Jardinere
  2. San Fran – Kokkari
By: agavin
Comments (2)
Posted in: Food
Tagged as: Chinese American, Feng Nian, Hong Kong, Northern California, peeking duck, San Francisco, San Francisco Bay Area, Sausalito

Ghirardelli Ice Cream

Feb26

My son’s first visit to San Francisco would not have been complete without a visit to Ghirardelli‘s world-famous chocolate and ice cream factory.


The former chocolate factory looms over the old port.


How can anyone resist that kind of advertising?


Inside, we have all sorts of old timey machinery churning chocolate.


This all pretty much all for show but it looks cool anyway.


Yum. Vat of chocolate. And they hand out free Ghirardelli squares randomly too.


Some of the good stuff coming off the assembly line.


My son is a purist.  He wanted chocolate ice cream with chocolate waffle cone.


I went for this peanut butter sundae. Vanilla ice cream, peanut butter sauce,  chocolate sauce,  chocolate peanut butter square.  It was darn good, although not as decadent as the bacon sundae.


Classic hot fudge sundae  with one scoop vanilla, one scoop chocolate.

At the next table they had  this ape-stopper kind of thing. 6 or 8 scoops at least and lots of sauces.
All in all, some darn good stuff that pretty much killed our appetite for dinner — although we managed anyway. Plus we were well fortified for the two-hour cable car line.
_

For more San Fran dining reviews click here.

Related posts:

  1. Ice Cream & Coffee
  2. The Bourbon Caramel Bacon Sundae
  3. Eating Florence – Gelateria Santa Trinita
By: agavin
Comments (0)
Posted in: Food
Tagged as: chocolate, Food and Related Products, Frozen, Ghirardelli, Ghirardelli Chocolate Company, Ice cream, Ice cream cone, Peanut butter, San Francisco, Sundae

San Fran – Jardinere

Feb24

Restaurant: Jardinere

Location: 300 Grove St. San Francisco, CA 94102. (415) 861-5555

Date: February  9, 2012

Cuisine: California French

Rating: Solid flavors

_

We left the reservation aspect  of our  San Francisco trip to a bit late. S.F. diners, it seems, make their reservations early. Besides, we were traveling with my 3-year-old, so long involved tasting menus were not an option. Sigh. Coi  even had availability. In any case, we ended up at this overpriced but tasty California French. Although not pictured, the dining room is lovely in one of those ornate between  the wars styles.


“Pierre Gelin, Gevrey-Chambertin “Clos de Meixvelle” 2007.” This turned out to be an excellent example of young Burgundy. Bright notes of berries I soft round charm.


The menu changes frequently.


“Roasted Butternut Squash Soap, herb goat cheese, prosciutto and spiced pepitas.” The specific soup pictured did not  include  the ham.


“mushroom cappuccino.”  One of our diners did not order  the 1st course and  received this as a free substitute.


“Venison Tartare, cara cara orange, celery root and mustard seed.” I’m totally becoming a Tartar addict.


“Carnaroli Risotto, Delta Asparagus, English Peas and Parmiggiano-Reggiano.”


“Liberty Farms Duck Breast, Savoy Cabbage, Preserved Kumquats and Farro.”  Perfectly rare.


Homemade pasta with tomatoes for my son.


And the all-important cheese.


The dessert menu.


“Bonne Bouche Platter. Crème Brûlée, Opera Cake, Petite Tarts, Cookies, Fruit Jellies, Chocolate Truffles and Candies.”  A bit of everything — and in a good way.


“Bearss Lime Cake. Coconut Crème, Margarita Sorbet and Salt Air.”  Basically deconstructed piña colada.

Overall, this was a good meal. The price tag reflected the location near the theater and the ornate dining room. The food was not stunningly guard, but it was on point.

For more San Fran dining reviews click here.

Related posts:

  1. San Fran – Kokkari
By: agavin
Comments (0)
Posted in: Food
Tagged as: California, Chocolate truffle, Crème Brûlée, Food, Gevrey-Chambertin, San Francisco, San Francisco Bay Area

San Fran – Kokkari

Feb21

Restaurant: Kokkari

Location: 200 Jackson Street (at Front) San Francisco, CA 94111. 415.981.0983

Date: February 9, 2012

Cuisine: Greek

Rating: Really fresh – transported me back to Greece

_

Yelp pointed me to this excellent San Francisco Greek place — that and I recognized it from the Zagat guide.


Close to Embarcadero.


Inside this is the modern Greek equivalent of a classy reinterpreted Mexican space like Las Ventanas in Cabo. Things don’t really look like this in Greece, but maybe they ought too.


Case in point.

The menu. It’s mostly traditional fare, but the Greek names have been dropped.


Pretty plates that match the decor conceptually.


“Cheese Pies – traditional feta cheese filo pies.” SPANAKOPETA, but particularly artisanal versions.


And same goes for this “Tzatziki.” Not only was it great, tasting of fresh dill and garlic, but the bread was superb and very very Greek. The marinated vegetables were also a nice touch.


“Saghanaki- pan fried Kefalograviera with lemon & oregano.” Melted cheese! I was just bummed it didn’t come out on fire!


“Kokkari Salad – mixed baby lettuces with shaved apples, beets & candied walnuts.”


“Moussaka – traditional casserole of spiced lamb, eggplant, potato & yogurt béchamel.” I love this traditional dish.


And this was easily the best I’ve had in the states (I’ve spent months in Greece). You can see the meat there and it had that lovely cinnamon / nutmeg thing going on which pairs with the rich béchamel.


And on the plate.

Kokkari was a great “find.” In truth flavors are rarely even this pure in Greece, although there was this one restaurant I ate at on Rhodos that was very similar.

For more San Francisco dining reviews click here.

Related posts:

  1. Quick Eats: Taverna Tony
  2. Zaytinya – East made Easy
By: agavin
Comments (1)
Posted in: Food
Tagged as: Greece, Greek, Jackson Street, Kokkari, San Francisco, Tzatziki, Zagat

The Maltese Falcon

Jun02

Title: The Maltese Falcon

Author: Dashiell Hammett

Genre: Detective Noir

Length: 217 pages

Read: May 25-26, 2011

Summary: Pure awesomeness.

ANY CHARACTER HERE

There are so many reasons why this is the archetypal detective novel. It’s pure pleasure from start to finish.

Let’s start with the writing. The prose is lean, but it has a way of sparing with the reader, a delightful economy and turn of phrase. Things are handled in a straightforward sequential manner. Simultaneously spartan and luxurious. There’s actually a surprising amount of description. Nearly every character is detailed on first meet, often with a good full two paragraphs. But they’re worth it (more on that later). Spade‘s actions are spelled out in exquisite and exhaustive detail — there must be at least fifty cigarettes rolled and smoked in this tiny book and countless details of dressing, moving from place to place, etc. Somehow these don’t drag, not at all. Action too, is quick, but handled in a kind of cold clear detail. What there isn’t, is one whit of interior monologue. The closest we get is the occasional, “Sam’s expression contained a hint of smugness” or “her hands twisted in her lap.” And more than anything, the prose is fun to read.

Plotting. The story is byzantine, and involves no one knowing exactly what’s going on, but Sam being a damn good judge of what’s likely to happen. There’s perhaps a bit too much action happening off screen, and a little too many coincidences or startling reverses. And for a book with so many shootings and double crosses, it’s mostly filled with dialogue scenes. But that isn’t a problem because…

The dialogue rules! Oblique, snappy, it crackles back and forth like a gunfight. The rules for writing quality dialogue could have been modled on this novel alone. Characters interrupt, they’re impatient, they lie (and lie again), they argue, they betray. They do a lot of talking. I enjoyed every minute of it.

Characters. Hammett really shines here. The villains are a bit over the top, but I adored them. The sinister (and limp wristed — oh so pre-politically-correct) Cairo, the fatman, the kid. The author uses a combination of amusing descriptive characterization (Gutman’s bulbs of fat — “He waved his palm like a fat pink starfish!” — or Cairo’s effete details — “when slapped he screamed like a woman”) and highly distinctive dialogue. Gutman’s is a real riot. Overblown, threatening and complementary at the same time. Sam himself is an interesting figure. Tough, incredibly competent, but also prideful, belligerent, and self interested.

Atmosphere. This is nailed, nailed cold and hard like a corpse left out in January. It oozes late 20s San Francisco. The dangerous dames, the cartoony gangsters, the police always one step behind. The tension in the way that the backstabbing moxie Brigid uses her feminine wiles eerily foreshadows basic instinct and countless followups.

The book’s been a classic for 80 years, and with good reason.

For more book reviews, click here.

Related posts:

  1. The Postman Always Rings Twice
  2. Before I Fall
By: agavin
Comments (5)
Posted in: Books
Tagged as: Art, Book Review, Book Reviews, books, Cairo, Dashiell Hammett, Detective, Fiction, Maltese Falcon, Novel, Sam Spade, San Francisco

Paulette Macarons

Apr02

Store: Paulette Macarons

Location: 9466 Charleville Boulevard at Beverly Drive, Beverly Hills, CA 90212 310. 275 0023

Date: March 30, 2011

Cuisine: French Macarons

Rating: Very niche, but some of the best macarons I’ve tasted

Only major metropoli like LA, NY, and San Francisco can support places like this. A dedicated French macaroon bakery! I’m not exactly sure why it is that macarons have taken off (at least in LA) during the last year or two, but they have. Not that I mind, I’ve always been a fan of french baking and macarons specifically. I enjoy the some texture and intense flavors. Previously I would only get them in the petite fours courses at very high end resteraunts, now I can have them with the incomparable Cafe Luxxe coffee — or here.

They had 13 flavors on display when I went in. I tried 11 of them. These are decadent little treats, but not exactly “good value” at $19 for 12!

You can get little towers of them if you are so inclined.

Here is my little $19 worth. General notes: the texture was nicely soft, and the fillings distinct and generous. These were a bit firmer and less spongy than some macarons, but still marvelous, probably 8/10 on texture, 10/10 on flavor. The really great thing about these macarons is how intense the flavor is.

Left to right:

1. Peanut – Like a little nutter butter.

2. Colombian Coffee – one of the weaker flavors. Good, but I would have preferred more intense.

3. Sicilian Pistachio – also a little mild, but certainly pistachio flavored, like one of the bands of spumoni ice cream.

4. Carmel and Salt – Amazing, although perhaps Tavern (SEE HERE) makes a slightly punchier variant. The carmel itself was wonderful.

5. Sweet Wedding Almond – Amazing too. This had that perfect marzipan almond taste. Not something everyone might love, but I certainly did.

6. Coffee again

7. Violet Cassis – Really yummy, intense, and interesting. Flowery and fruity all at once.

8. Passion fruit – 9/10 for intensity (more is more with passion fruit).

9. Caribbean Chocolate – The middle was delectable, the outside merely good.

10. Lemon – intense and nice, like a lemon tart.

11. Rose – wow. I loved this one. Like the almond, not for everyone, but tasted like Turkish Delight or Persian wedding treats.

12. Coconut – very nice fresh toasted coconut flavor.

By: agavin
Comments (13)
Posted in: Food
Tagged as: Almond, Bakery, Cake, coffee, Cookie, Cooking, Dessert, Food, Home, macaroon, Passion Fruit, Rose, San Francisco, Turkish Delight
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