Green Chile Kitchen

photo - Yelp, Katie M.

Green Chile Kitchen, Western Addition, Lunch
March 29, 2016

P:
NEW MEXICAN HOMESTYLE ENCHILADA
layered corn tortillas, jack cheese, chile, crema, rice & beans

SALSAS & CHIPS

roasted tomato, tomatillo avocado, citrus habanero & pico de gallo

AGUA FRESCA, watermelon

J:

GREEN CHILE STEW

chicken, crema & blue corn tortilla

GREEN CHILE LEMONADE


Notes:

We pass by a place called Chile Pies Baking Co. on a near regular basis.  It sits where Green Chile Kitchen once did, but the Kitchen moved up the hill (on a different corner of the same block) several years ago.  They're sister restaurants, with some crossover on their menus but generally very different, Southwest flavors being the common thread.  I've been wanting to try the Chile Pies place forever; you can only drive by a big neon "PIE" sign so many times.

On this particular afternoon, we parked close to Chile Pies, checked it out first, then walked up to Green Chile Kitchen and settled on that instead - I was looking for something more substantial than baked goods.  After perusing the lengthy menu, we both opted for the New Mexican Homestyle Enchilada.  So I ordered the Green Chile Stew (gotta try MORE!).  Patrick, appealing to my snack needs, ordered some chips to share.

The chips and salsa were very tasty - the four salsas, all delicious.  I had trouble picking a favorite, but I always tend to lean green; Patrick's fave was the citrus habanero.  The portion of chips seemed paltry, if we had any criticism, but in hindsight it was appropriate given the amount of food we had coming.

Patrick's plate looked fantastic - I have a real affection for this kind of food - such beautiful colors!  A stacked chicken enchilada smothered with green sauce and ribbons of sour cream was accompanied by plump grains of Spanish-style rice, refried beans, and a little pile of shredded romaine lettuce topped with pico de gallo.  It wasn't as perfect as it looked, but it was very good.  The enchilada was flavorful, but the corn tortillas inside, oily and tough.  The rice was tasty but butter overpowered some of the flavors.  And the beans, though delicious, didn't satisfy in the same way as those probably made with way more lard - if these even used lard at all (gasp!).

Mine was a little underwhelming.  The "stew" more closely resembled a straight-up bowl of roasted green chilies, in a little broth, with a few wayward pieces of tomato and corn kernels and some chopped rotisserie chicken on top.  Pretty unexciting, but no judgment, maybe the flavor would change everything.  Nope.  It tasted just as it looked.  It was fine, but it wasn't what it should have been.  I can say that, not because I know anything about green chile stew, but because I know something about cooking, and this dish didn't have anything going on; it felt as if no effort had been made.

The beverages were great; the agua fresca wasn't too sweet and neither was the green chile lemonade, and that touch of green chile spice was oh, so nice.

I was a little bummed that I steered us away from Chile Pie Baking Co.  It's not that Green Chile Kitchen was so bad, it just wasn't that good, especially for the price.  But we want to give it another shot, and we'll eventually try Chile Pies, too.

Luna Rossa

Luna Rossa, Outer Richmond, Dinner
March 26, 2016

P:
SPINACI, spinach potato dumplings, creamy tomato sauce
CHOCOLATE MOUSSE

J:
MELANZANE, grilled eggplant, house dressing
PAPPARDELLE, house made, chicken, prosciutto, mushrooms, tomato sauce


Notes:
After a full day of modern breakfasts, milk teas, and laundry, we were hungry (how?!) and decided to (finally!) try out Luna Rossa, one of the many neighborhood Italian restaurants situated within walking distance from our apartment.  We hadn't heard anything about this place, it was only ever in our minds when we'd pass by; the blacker-than-black exterior in stark contrast the once weathered peach paint of its well-loved predecessor, Mescolanza.  (More on that at the end.)

The restaurant is small and the clientele regular, or so it seemed; there was an air of familiarity between the guests and the staff.  Having not yet earned this distinction ourselves, we instead detected a scoff or two.  It didn't really matter, though, I suppose we weren't expecting much.

The bread was a nice crusty sourdough; the soft, salty butter wrapped in gold foil.  The wine, poured nearly to the rim of the glass, was decent.  The grilled eggplant looked promisingly simple: 1/4" thick slices of fresh eggplant were lightly grilled and brushed with an herb-y dressing.  Unfortunately, it was also exceedingly bitter and under-seasoned.  Not something I would order again.

The pasta and gnocchi turned out better than expected.  Patrick's spinach gnocchi were damn good, arguably not perfect for reasons I can't pinpoint, but not too far from it.  The creamy tomato sauce was just that, deliciously uncomplicated and not at all heavy.  It was an outstanding dish (the server did tell us "best in the city," but don't they all say that?).  The pappardelle (3/4" wide noodles of fresh pasta), was extraordinary.  The pasta itself had unbeatable flavor with a tender bite (a touch beyond al dente if I had to find any fault), each ribbon well coated by the rich tomato sauce.

Patrick wanted dessert, I wanted a bite.  He chose the chocolate mousse; we ordered a cappuccino (him) and an espresso (me).  The coffees were on the too-bitter side, Patrick's much more so than mine (curiously - the addition of milk should have tempered that bitterness).  The chocolate mousse turned out to be more of a chocolate mousse pie, as it had a crust and some ridiculous garnish characteristic of the pre-made pies and cakes some restaurants rely upon.  We were brought a complimentary glass of mediocre dessert wine after all was said and done.  We tried to wipe everything post-pasta from our memory.

If we return, and we probably will, we won't be messing around - we'll come here for the pasta (and gnocchi).

Just for fun:
I found this interesting tidbit on a local blog:

Mescolanza recently closed which saddened some fans, but a new, nearly identical concept called Luna Rossa opened in its place. It’s no accident – the owners of Luna Rossa were the original owners of Mescolanza back in the day and sold the lease, and the restaurant’s name, to an employee. But now they’re back, and after displacing their tenant, Mescolanza, have opened Luna Rossa.

"Displacing their tenant" sounds like a dick move, as it's called, but it also sounds like I've got HAY-mazing pasta dishes only blocks away from where I sleep.  Hmmm...perhaps a little pasta-off is in order with a future visit to Mescolanza in its new location?!  Yessss...

Sharetea

photo - Yelp, Hina M.

Sharetea, Inner Richmond, Snack
March 26, 2016

P:
Peach Green Milk Tea with Pearls

J:
Classic Green Milk Tea with Pearls


Notes:
I have a somewhat troubled history with bubble tea.  Bubble tea, aka boba tea, is a drink that originated in Taiwan and consists of tea and/or some other flavoring (from fruit juice to taro root to caramel, and more), often mixed with milk powder and sweetener and served over ice with large sweet black tapioca pearls and a fat straw.

The first time I heard of such a thing, I was so repulsed, I refused to even try it.  "Who wants to chew their beverage?  Disgusting," I thought.  The second time I was confronted with the drink, almost a decade later, the boss had a craving and there were enough of my colleagues on board with the idea that I'd be crazy not to try it (I work with people who know food).  Try it I did, and it was delicious.  Ice cold, sweet and milky with a strong green tea flavor and pleasantly chewy little balls of tapioca - how could I have ever thought so poorly of this concoction?

The third time, a few years later (obviously, I wasn't that in love with the drink), Patrick and I tried a place in our neighborhood.  It was awful.  The bubbles (tapioca) were hot, which melted the ice and watered down the drink, not to mention the mushy texture of the pearls, which I don't remember as pearls at all but instead little cubes of jelly.  Hot, mushy bits in my lukewarm milky tea drink?  Yuck.  P-tooey.  (Clearly, this continues to conjure a visceral reaction.)  So, needless to say, I never again got excited about bubble tea.  Patrick would suggest it from time to time, and I would simply change the subject, doing my best to avoid it altogether.

But on this beautiful Saturday afternoon, after a lovely breakfast, I had some laundry to do.  And not far from the laundromat, there is a bubble tea place that I've only ever seen packed with people since it opened about 2 years ago.  And earlier that day, Patrick had once again suggested bubble tea, heretofore unaware of my distaste for it.  And since he was tagging along while I did laundry (yeah, he's awesome), I decided it was time to stop the madness and just give it another try, already.

So try it, I did.  And it was delicious.  Ice cold, milky sweet with a strong tea flavor and slightly sweet, chewy tapioca pearls.  Patrick's was similar, but peach flavored.  YUM!

We're hooked and we want to try all the things (the "tea drink" world goes far beyond what I've described here).  This should make doing laundry much easier.

Réveille Coffee Co.

photo - www.reveillecoffee.com

Réveille Coffee Co., Mission Bay, Brunch

March 26, 2016

P:

Homestyle Breaky, 2 Cage Free Eggs Scrambled, Fingerling Potato, Bacon, Toast with Housemade Jam

Latte

Fizzy Izzy cocktail

J:

Potato Pancake, Sunny Up Egg, Bacon Jam, Applesauce, Creme Fraiche

Kenya pour over, black

Mimosa

Notes:

One beautiful Saturday, we found ourselves at this uber modern space after a quick visit to a restaurant supply store close by.  It occupies a sizable corner among a sea of "luxury" condos on the bay side of the city; adorable pink and gold tables lead the way into the otherwise nondescript storefront.

There was not a line of any sort when we walked in, and confusion took over.  The sleek interior does not allow for "Order Here"-type direction, and if the place was too cool for signs, maybe it was too cool for us.  I became panicked and annoyed all at once.  Thankfully, we were quietly directed into single file once several other similarly confused groups filled the open space around the counter.  (Funny, how we need lines.  Talk amongst yourselves.)

We ordered.  Coffee drinks you pickup at the counter; food is brought to you at the table.  Patrick's latte was ready long before my pour over; he collected it and scored us place to sit.  I found him at the bar on the other side of the cafe, where mimosas and pink sparkly drinks were being made.  At that moment, I wished we had ordered one - they looked fun and refreshing.  Several minutes later, the bartender set both a mimosa and a pink sparkly drink down in front of us, and smiled.  Patrick reads minds, you should know.

After a few sips of our cocktails, the food arrived.  Patrick's Breaky* was a full plate of goodness.  Tender scrambled eggs were piled high next to a heap of fingerling potatoes, sliced into flat ovals and fried - a new take on home fries - with a thick slice of toasted pain de mie and two little ramekins of what looked like softened butter and fruit compote.  Patrick likened the potatoes to chips, and I got the sense that he didn't love them as a breakfast potato; I thought they were delicious, but frankly it's hard to screw up a potato as far as I'm concerned.  The butter turned out not to be butter, but more of a (honey?) sweetened overly-whipped cream.  It was very good, but maybe more appropriate for a croissant on its own, rather than with toast and eggs.  But let's not pretend he didn't finish it off.

My dish: a pancake of thinly shredded potato topped with two picture-perfect sunny side up eggs and dollops of applesauce and creme fraiche on the side; a really nice breakfast.  Sweet and savory bacon jam hid beneath the runny eggs, and the accompaniments were just right.  Except for the unnecessary microgreen garnish, which served only to plant sticky yolk on my face with every bite.  Or maybe I just don't know how to eat.

The coffee was tasty, though not hot (for either of us).  I'm no aficionado, so I don't know if that's in service to the coffee itself, or simply not correct.  That didn't stop Patrick from considering a second latte, though.

We're pretty much never in this neighborhood, but if we were, we'd come back.  There are two other locations, also not convenient to us, so there's that.


*If you've never heard/seen "breaky" before, it is said thusly: /brˈākē/, as in, "wakey, wakey, eggs and breaky."  Except, it's actually "wakey, wakey, eggs and bakey", which I would guess is a reference to eggs and bacon, but I have no idea.  My culinary school roommate said this to me on so many occasions, and either she said it wrong every time, "breaky", or I'm just remembering it that way.  AND, full disclosure, I have NO idea if the person who used "breaky" on this menu truly wants it pronounced that way, but if s/he wants it pronounced differently, s/he is also mistaken.

Academy Bar & Kitchen

photo - Facebook, Academy Bar & Kitchen

Academy Bar & Kitchen, Fillmore, Dinner
March 25, 2016

P&J:
BEET SALAD, roasted beets, candied walnuts, organic mix greens, goat cheese, balsamic vinaigrette

MARGHERITA D.O.P pizza, San Marzano tomato sauce, Fior Di Latte (fresh mozzarella), basil, EVOO

Notes:
This space was once occupied by Pizza Inferno, a decent beer bar with decent pizza.  Now it's occupied by Academy, a decent beer bar with decent pizza.  Maybe I'm not being fair.  Maybe it was better than that.

We had just watched a not-so-good, not-so-bad movie (it depends on who you ask) at a nearby theater, where, aside from the cost of the movie, $24 were spent on two sodas, a sad bag of popcorn, and some cookies (don't judge - there were 4 of us).  Maybe nothing could have turned things around for me at that point - I already felt jilted.

The place was nearly empty at 10 pm on a Friday night; not a good sign, in my book.  The lone server was terribly friendly, the menu carefully considered, and the list of draft beers impressive.  But everything seemed expensive, or more accurately, more expensive than it should have been.  I think of this as the "neighborhood surcharge", where mostly you're just helping to pay rent (an unfortunate effect a place like San Francisco has on many restaurants).  This opinion was only reinforced by having received what felt like the smallest $12 glass of wine ever served in the history of all mankind.

The salad was well made but petite and not particularly imaginative.  Dressed spring mix laid over a beet puree with two slices of Laura Chenel (probably) goat cheese and a few wedges of roasted beets; candied walnuts added a nice crunch.  The Margherita was acceptable although slightly undercooked.  The tomato sauce was excellent, but the application heavy-handed, so the pizza was a little on the wet side.  It was tasty, but I've had better (for less dough - hell yes, pun intended).


Patrick was not as critical of this place, and maybe liked it much more than I did.  Come to think of it - that's how the movie turned out for us, too.  And seeing as how we frequent that nearby theater, there are lots of other restaurants in the area I'd like to try before coming back to this one.

Volcano Curry

photo - Yelp, Chena N.

Volcano Curry of Japan, Inner Richmond, Dinner
March 20, 2016

P:
Chicken Katsu Curry, Medium Spicy

J:
Chicken Katsu Curry, Medium Spicy
+ Zucchini and Fukujinzuke Pickles


Notes:

This place is a favorite of ours, and we've been here a number of times.  We both knew of it before we knew each other, and happily we continue to love it, together.  And, bonus: it's a short walk from our apartment.

We each tend to order the same thing - Chicken Katsu Curry, medium spicy, occasionally changing up the additions.  I sometimes add jalapeno or eggplant, Patrick sometimes adds a potato croquette or boiled egg.

The dish itself is chicken thigh, pounded thin, breaded with panko (Japanese bread crumbs, which have a very particular, super-crunchy texture) and deep fried, served over steamed white rice and Japanese curry sauce with boiled potato and carrot.  Veggie add-ons (e.g. zucchini, eggplant, etc.) are also thrown in the deep fryer until tender; a bit heavy, but still delicious, so no complaints.  The katsu is always perfectly crispy, the curry sauce is always flavorful, and the boiled potatoes and carrots always tender.  What's special about this is it's a consistently dependable, comforting meal.  If that's what we're in the mood for, it never fails to hit the spot.

I should mention that another favorite thing of mine here is the Spam katsu mini-sandwich.  I didn't have Spam for the first time until, I dunno, about 8 years ago, in the form of Spam musubi (which I highly recommend everyone try, at least once - it's amazingly good), and have since expanded my Spam vocabulary by only a few more preparations, this being one of them.  A 1/4" thick slab of Spam is breaded in panko, fried until crispy and served on a sweet, squishy, King's Hawaiian Roll with a touch (or more, wink wink) of katsu sauce.  It's one of the most perfect snacks, ever.  Feel free to disagree (ahem, Patrick), but you'd be wrong (ahem, Patrick).

Side note: I love katsu sauce, and I realized today that the reason I love katsu sauce is it's essentially Japanese A-1, and I LOVE A-1 Steak Sauce.  I spent the majority of my childhood looking for things to douse in A-1; that sweet-tangy flavor goes with everything (except for maybe a really good steak).

ilana Coffee

photo - Yelp, Nick A.

ilana Coffee, Outer Richmond, Breakfast

March 20, 2016

P:

Egg, Cheese & Ham Croissant Sandwich
Double Latte

J:
Double Latte


Notes:

This is through and through a neighborhood joint.  Nearly every seat, inside and out, seemed to be occupied by a regular on that drizzly Sunday morning.

I wasn't in the mood for anything, so I sat with my coffee, which was perfectly fine, while Patrick enjoyed his sandwich with the promise he'd share a little.  It was good breakfast sandwich, maybe better than I expected.

It's just a few blocks away, so we'll be back.  Next time, I'll try one of their Vietnamese Sandwiches.  I've read good things.

Black Bark BBQ

photo - blackbarkbbq.com

Black Bark BBQ, Fillmore, Dinner
March 19, 2016

P:
Pulled Pork Sandwich, served on a roll & topped with slaw
Baked Beans
Sweet Potato Fries
Southern Sweet Tea

J:
2 Meat Plate: Beef Brisket & Pulled Pork
Potato Salad
Coleslaw
Fresh Lemonade


Notes:

This place popped up recently on a "Best BBQ in SF"-list or some such thing.  I'm from Texas (pretty much), and Patrick is from Arkansas (kinda), and both of those states are no stranger to BBQ, but I think it's safe to say that California is (somewhat), not to mention San Francisco, so it was odd to me that there even exists a "Best BBQ in SF"-list in the first place.

Barbecue is one of those things - it's very personal.  You can't convince someone that just any barbecue is as good as their favorite barbecue.  And if you're into barbecue, you without a doubt have a favorite.  Back when barbecue was much less talked about around here, one of my faves was the now-shuttered B-Side BBQ in Oakland.  I confidently brought Patrick to B-Side when we were first dating, attempting to prove that you could actually find great barbecue in the Bay Area.  He was hesitant, but relented, a tiny bit - the beans were almost right, at least.

The scene has changed quite a bit since then, and Black Bark is the latest addition.  Modern and clean, it doesn't have that smoked-to-the-core aroma I've come to expect from barbecue joints.  I wonder if this will change over time; in a way, I hope it does.

I went for the brisket, because that's what I do.  And, because I can never stop at one (MORE!), I got the pulled pork, which I almost never do but wasn't in the mood for my usual second choice, ribs.  I was not disappointed.  First, the brisket was HAY-MAZING.  The bark was SO flavorful, and that flavor deeply penetrated the uber-moist brisket.  I almost didn't want to share (but I did - take it easy).  The pulled pork was succulent and delicious - if it was always this good, perhaps I wouldn't have such an aversion.  The meats here are not sauced, but sauces are offered on the side, which I do appreciate.  (I think it's a slippery slope when a restaurant tries dictate just how guests are allowed to enjoy their food.)  That said, the meat didn't need it, which was almost unfortunate because the sauces were delicious - the mustard sauce in particular won me over.  The potato salad was well-seasoned and dressed with a good mix of mashy and chunky texture.  The coleslaw was good, mayonnaise-based but not heavy and not sweet.  I don't have many food-biases (What the heck am I saying?  I have SO many!), but I just can't abide by sweet coleslaw.

Patrick didn't say much.  It could have been the basketball game on the tube (Go Warriors!), or it could have been the simple distraction of one delicious pulled pork sandwich.  A soft, but toasted, (brioche?) bun held together a mountain of moist, shredded pork, topped off with a little coleslaw.  Again, not sauced, but a little dip into their barbecue sauce here and there solved that.  He also thought the beans were good (and I would agree), which is important.

This place is definitely worth another go.  Question is, do I just get a half pound of brisket and call it a night, or..?

Beauty's Bagel Shop

photo - C+N Creative via Mohawk Connects

Beauty's Bagel Shop, Temescal, Lunch

March 19, 2016

P:

Cinnamon Raisin Bagel, toasted with cream cheese

J:

Classic, Open Face, on toasted Everything Bagel

Hand-sliced Lox, Cream Cheese, Red Onion & Capers

Notes:

This is a place I've been to a couple of times before, but this was Patrick's first visit.  A Beauty's bagel is of the Montreal Style, which is hand-rolled, boiled in honey-water and baked in a wood-fired oven.  The result is a more diminutive bagel, crisp on the outside and chewy on the inside.  For all of these reasons, I'm a fan.

On every occasion that I've been here, and any occasion in the future, I have and I will order the Classic.  One of my absolute favorite things is this - a bagel (preferably, Everything bagel)  with cream cheese, smoked salmon, thinly sliced red onion, capers, and a slice of fresh tomato.  That combination of flavors just does something for me.  (It gets me excited!!)  On this visit there was no tomato, since they're out of season - or at least I hope that's the reason - but I was still perfectly happy.  Next time, I'll try it un-toasted, I just found out that's a major thing.

Patrick was satisfied with his bagel and cream cheese.  It wasn't anything for him to scream and shout about, but it was all-in-all good.  The beauty of this place (ha!  I'm not changing it!) is their extensive menu, so you're bound to find something good, even if bagels don't ring your bell.  Trouble is, if a bagel is all you need, and you don't have a bagel obsession (see "that's a major thing", above), you might be just as happy at House of Bagels, which is only blocks away from our apartment.

I'll definitely return for the Classic, though.  Maybe when tomatoes are back in season.

Souvla

Photography by Kassie Borreson | kassie.info

Souvla, Hayes Valley, Lunch
March 13, 2016

P:
American Homestead Pork Shoulder Sandwich
Minted Greek Yogurt, Cherry Tomato, Pickled Red Onion, Cucumber, Feta Cheese

J:
Superior Farms Lamb Leg Salad
Harissa-Spiked Yogurt, Cucumber, Radish, Pickled Red Onion, Feta Cheese

P&J:
Greek Fries, Olive Oil, Lemon Juice, Parsley, Mizithra Cheese
Greek Iced Tea
Frozen Greek Yogurt, Baklava Crumbles, Syrup


Notes:
Here we are, in Hayes Valley for a late lunch, in the rain, and there are people everywhere.  Souvla was packed, but we were hungry, so we muscled our way into the crowd to take a seat.  After ordering, of course.

Souvla is a fast-casual Greek spot with a simple menu concept: spit-roasted proteins (pork, chicken, lamb) are offered in either sandwich (wrapped in pita bread) or salad (over chopped romaine lettuce and kale) form with a few sides to round out the menu.

Patrick opted for the pork shoulder sandwich.  It looked amazing, but was a little hard to eat; the pita bread was perhaps too-generously packed full of goodness.  Halfway through, pork fat dripped from the sandwich, pooled on the paper lining of the enameled metal tray below it and trickled down Patrick's hand.  The sound of this may or may not appeal to you, but I do not shy away from fats of any sort, and this was a little off-putting to me.  That said, the roasted pork was delicious, as were the soft pita and accompaniments.  Patrick, on the other hand, would have preferred a little more pork flavor, he felt the marinade(?) took over.

My lamb salad was delicious.  Coarsely chopped greens were coated with the fat and juices from the roasted lamb while tart Greek yogurt and tangy little crumbles of Feta cheese balanced the richness.  The meat was moist and flavorful, though not particularly "lamby".  Not a bad thing as far as I was concerned, but still, Patrick was looking for more of that "meat" flavor.

The Greek Fries were perfectly fine, but nothing more than plain ol' fries - the embellishments didn't stick around (literally) to add anything.  I might have preferred these more with a dipping sauce, but I somehow missed that as an option when we were ordering.  Next time we'll try the "Juicy Potatoes", bathed in rotisserie drippings.  (They looked delicious!)

Surprisingly, the frozen Greek yogurt was outstanding.  They have a soft serve machine hidden in plain sight at the front counter, quietly pumping out the most perfectly-not-too-sweet, rich and tangy frozen yogurt.  It was amazingly good and the perfect foil to such a rich lunch.  The baklava topping I didn't care for, however, it was cloying with entirely too much clove.  I left most of that behind for Patrick, he seemed to enjoy it.

We'd definitely like to go back and try more things on their menu.

Sweet Maple

photo - Yelp, Amy H.

Sweet Maple, Lower Pac Heights, Breakfast
March 5, 2016

P:
Big Hip (deep fried French Toast)
Scrambled Eggs, Millionaire's Bacon

J:
Hass Omelet, avocado, bacon (I had mine without), Monterey Jack cheese, pico de gallo served with potato medley and ciabatta toast
Millionaire's Bacon


Notes:
This has been on our brunch list for a while, and Millionaire's Bacon is what put it there.  We were up earlier than usual this one Saturday morning, and needed breakfast, so we decided to head to Sweet Maple, a seemingly very popular neighborhood spot (there was a line out the door by the time we left around 9am).

I tend not to get too adventurous when ordering breakfast/brunch foods, for fear that I'll end up with something that's just too something (heavy or greasy or sweet or some other unpleasantness).  So, I picked the avocado omelet, leaving out the bacon since the Millionaire's Bacon was required for me on this first visit.  The omelet was moist, tender, and full of diced avocado and Monterey Jack cheese with a little bit of very tart pico de gallo, a perfect offset to the rich flavors in the omelet.  Multicolored chunks of deep fried potatoes on the side were fine but nothing to get excited about, as was the ciabatta toast, it was cold and hard by the time I got to it.

Patrick went for the crispy french toast over their more traditional option.  This one is dipped in pancake batter and deep fried.  It wasn't discernibly "French Toast", but was sweet, crunchy, and more closely resembled funnel cake.  Good, but not a favorite.

The Millionaire's Bacon is what lands this place on every "Best Brunch"-type list in town.  It's been featured on TV shows, in magazines, newspapers, blogs (ahem), you name it.  Thick cut bacon is baked in brown sugar with cayenne, black pepper and red pepper flakes; it's spicy without overwhelming heat, and sticky sweet.  I liked this quite a bit, particularly the fattier parts of the bacon slice - that sweet heat worked wonders with pork fat - though I did find the leaner parts of the slice to be bordering on tough.  Patrick was not such a fan, he prefers his bacon thin and crispy, which this was not.

We weren't in love with this place, but if there is a next time, we'd probably try some other things on the menu.

Kitchen Istanbul

photo - kitchenistanbulsf.com

Kitchen Istanbul, Inner Richmond, Dinner
March 2, 2016

P&J:
Hummus, haydari, muhammara with pita bread
Crispy spiced brussels sprouts with aleppo aioli sauce
Grilled half moon bay sardines with walnut tarator sauce & house pickles
Turkish style beef stew with smoked eggplant puree "sultan's delight" & lebni
Kunefe, freshly baked shredded dough (kadayif), filled with sweet cheese & topped with pistachios
Turkish tea, coffee


Notes:
This was our second visit to this spot, the first being brunch on a whim after shopping the Clement Street Farmers Market.  Patrick lived some years in Turkey, so he has a fondness for Turkish Cuisine, and I simply have a fondness for delicious food.  Both are found here.

We started with a selection of three spreads served with triangles of thin pita bread.  It's hard to pick a favorite.  The hummus we've had before, which is why we asked for it again.  The flavor and texture is remarkably good, and different from what I've had before.  I could almost describe it as "toasty", but I'm not sure that's quite right.  The haydari is always a win for me: thick, rich, slightly sour yogurt.  I can eat it with a spoon, and did.  Muhammara is another favorite - I've been dying to make this at home, and haven't - an intensely flavored puree of roasted peppers and walnuts (I'm simplifying, of course).  All three of these spreads were delicious.  We promptly realized we had ordered too much food.

The Brussels sprouts are another menu favorite.  They were just as good this time as the last.  The sprouts are deep-fried to high heaven (= dark brown), well-seasoned seasoned with salt and oregano (?); the aleppo chile aioli is a nice accompaniment, but not altogether necessary; the sprouts alone are addictive.

I was particularly excited about the sardines, but they were a little disappointing.  I've had fresh sardines before, and love them, but these were a little stronger in flavor than I expected.  Perhaps not so fresh?  I don't know.  Everything was generally off - the pickles weren't pickled and the tarator sauce was an odd accompaniment; the flavor and texture didn't work with the rest of the dish.  I wouldn't order this again.

The stew was amazing: fork tender beef and carrots in a rich, meaty sauce over smoky eggplant, balanced with a cool dollop of tangy lebni (yogurt cheese, essentially; think sour cream).  So good, we wanted to devour it all, but we had to save ourselves.  We took home what was left.

So, what were we saving ourselves for?  Dessert, or the reason we were there that night (Patrick might not have known this, at the time), kunefe.  I swoon for this dish.  I've never had anything like it.  When Patrick saw it on the menu on our first visit, he was excited to order it.  I wasn't, so much.  It sounded odd to me, but I was happy to give it a try.  And try, I did; I think I may have eaten more than my fair share that day, just as I did this particular evening.  Mildly salty, stringy but soft cheese is wrapped in kadayif (phyllo dough, extruded into finer-than-angel-hair strands) and baked (?) until crispy, leaving the cheese inside appropriately warm and oozy, and all of it drenched in a thin sugar syrup, topped off with chopped pistachios.

We'll keep coming back here.  We'll keep trying new things.  And we'll keep having the kunefe.

Comal

photo - Comal, Facebook

Comal, Berkeley, Dinner
February 28, 2016

P: 
Produccion Chiquita Flight
A selection of three tequilas from small producers, showcasing blanco, reposado, and anejo.  Served with Sangrita Verde, Roja and Amarilla.
   Gran Devejo Blanco
   Calle 23 Reposado
   Siete Leguas Anejo
Pineapple, guava and coconut agua fresca
Berkshire pork al pastor, pineapple-morita chile sauce
Oaxacan chocolate budin, whipped cream

J:
Jack Satan, Partida Reposado, hibiscus, infierno tincture, lime, salt
Wood-grilled rock cod, spicy pickled cabbage, avocado aioli
Flan tradicional, candied kumquats

Shared:
Guacamole w/ chips & three salsas
Chile relleno, queso fresco, salsa ranchera, epazote
Rice and refried beans

Notes:
I've been here a couple of times before.  I do like this place, though it is a little pricey and there is a certain air about the place (snobbish? smug?) that raises an eyebrow.

We ordered drinks and guacamole to nosh on while we perused the menu.  The guacamole, chips and salsa arrived almost immediately.  Then the drinks (with no explanation of what was what on the tequila flight, unfortunately).  We made our next choices shortly thereafter and within minutes of that, the table was completely full.  Impressive on one hand, but a little perplexing on the other.  Was none of this cooked to order?  Arguably, none of it should/would have been except for the rock cod taco and the chile relleno - but even those came to the table a little too quickly.

The tequila flight was tasty, as were the accompanying fruity sangrita chasers.  The verde chaser was my favorite, the amarilla was Patrick's.  I'm not sure there was a favorite tequila, but they were fun to try.  My Jack Satan was not what I expected.  It was good, but words like "Satan" and "infierno [hell] tincture" led me to believe this would be a spicy cocktail (which I love, and that's why I ordered it) and it wasn't.  At all.

Chips and salsas are a must-have for me, here.  I love their chips.  They're fresh and crunchy and (very) salty - just right.  Their guacamole is surprisingly good - not a bunch of "stuff" in it - only salt, garlic, lime and cilantro, if I had to guess.  Just the way I like it.  Red, green and dark-dark red salsas were served alongside in little dishes with tiny spoons.  The dark red salsa had a smokey, deeply-toasted flavor; with considerable heat; this was Patrick's favorite.  I'm not sure which was mine, but I did think the toasty-hot (dark red) one was the most interesting.

The tacos were just okay.  I love fish tacos of the not-fried variety, so the grilled rock cod option was right up my alley - particularly when accompanied by "spicy pickled cabbage", and "avocado aioli" - all things I fancy.  I had forgotten these details by the time I was biting into the taco, however.  It was good, but the cabbage seemed neither pickled nor spicy, and it seemed to be tossed in a mayonnaise-based dressing - but was this the avocado aioli?  I'll never know.  Patrick gave it a thumbs up, though.  His al pastor taco I found much more flavorful, though he wasn't so impressed before he found the pineapple sauce, which he felt brought it together, but that came and went in one bite.  These tacos were not particularly well assembled, he noted.

Saving the best for last: the chile relleno was a favorite.  The sauce was plentiful and full of flavor, the poblano pepper was succulent, the queso fresco filling tender and lightly salty, and the handful of romaine lettuce strewn across the top kept everything light.  I wasn't interested in picking this dish apart (it was so good, I just wanted to eat it), so I can't say whether the chile was fried, though I think it was, albeit lightly.  The rice and porky, chunky-but-creamy refried beans on the side were a nice addition to the table.

Patrick, really saving the best for last, waited until the end to have most of his agua fresca.  He loved it, though was a little disappointed it had been watered down some by the ice in the glass.  He couldn't figure out how they packed so much coconut flavor into the drink; "Coconut milk," I insisted.  "But there wasn't any in there," he said.  "Sure there was," I replied.  "But it didn't taste creamy," he said.  "Yeah, it did," I shot back.  We debated the coconut milk idea for a while before he concludes: "We need to remember this."

I am a huge fan of flan, and I like theirs, so I had to have it again.  It did not disappoint, except for maybe the candied kumquats.  I had forgotten you would not get "just flan" here.  The kumquats were delicious, and I ate most of them (separately), but I wanted "just flan"; theirs is so very creamy, but still light, and less eggy than most I've had.  Patrick's chocolate pudding was also very good, very chocolaty, maybe a little grainy, but still a satisfying, full-flavored finish.

Overall, we had too much food.  It was good, some of it very good, but I'm not sure I would cross the Bay just for a meal here.  That said, we wouldn't veto an opportunity to visit again.