Raduno

Photo by Jasmine

Raduno Brick Oven & Barroom, Brunch, Little Rock
July 30, 2016

P:
BISCUITS AND GRAVY - Housemade fennel sausage gravy over a fluffy buttermilk biscuit topped with two sunny-side up eggs
Honey rosemary iced tea

J:
TOMATO MAYO - Two pieces of Boulevard Bread Co. sourdough, a garlic aioli spread topped with heirloom tomato slices, two sunny-side eggs and goat cheese crumbles; served open face


Notes:
Our original destination, a restaurant with a reputation for some of my favorite buzzwords (local, sustainable, community, biscuits and gravy), turned out to be a nonstarter.  The line to order didn't budge in 20 minutes and most of the seating was outdoor, which normally I'd love except we're talking high noon in Arkansas, in July.  Uh-uh.  By this time, however, Patrick had his mind set on biscuits and gravy - thankfully there was a place nearby that could help with that.

Smokin' Buns

Photo by Jasmine

Smokin' Buns, Dinner, Jacksonville
July 29, 2016

P
Combo plate: pulled pork, brisket, beans, fried okra, toast
Peach fried pie

J:
Combo plate: catfish, ribs, potato salad, coleslaw, toast
Coconut fried pie


Notes:
We went to Smokin' Buns at the suggestion of our loving hostess in North Little Rock.  And, catfish!  Oh my gosh, why didn't I think if this before?!  Catfish is abundant in Arkansas, so why hadn't I sought it out?  Thankfully, someone had my back.

Istanbul Mediterranean Restaurant

photo - Yelp, Todd B.

Istanbul Mediterranean Restaurant, Lunch, Little Rock
July 29, 2016

P:
Iskender Kebab
A savory, smooth Turkish tomato-based sauce made with plenty of sweet cream butter and special Turkish herbs ladled over delicious doner meat and served with pita squares, fresh creamy yogurt, sliced tomatoes, and pepperoncini.

J:
Mediterranean Salad (Akdeniz Salatasi)
A classic mix of fresh chopped lettuce, cucumbers, tomatoes, kalamata olives, red onion, and feta cheese lightly dressed with lemon juice, olive oil and special Turkish spices.
Appetizer Trio (Meze Oclemesi), served with warm pita bread:
Babaganouj - Smoky roasted eggplant, fresh yogurt, and delicate Turkish spices are gently blended together to create this rich, creamy dip.
Cacik - A cool and refreshing blend of fresh yogurt, cucumbers, Turkish spices, and mint.
Roasted Pepper Hummus (Kavrulmus Kirmizi Biberli) - This tasty vegetarian dip is a healthy, creamy blend of garbanzo beans, tahini, lemon juice, olive oil, and savory Turkish spices.


Notes:
Patrick is no stranger to Istanbul Mediterranean, and this was a first for me.  Here in Little Rock, we were visiting family with whom Patrick lived in Turkey some time ago, and this place did well to satisfy some of those food memories, if only a little.

Gus's Fried Chicken

photo - Yelp, Gary S.

Gus's Fried Chicken, Dinner, Little Rock
July 28, 2016

P:
2 piece: Thigh and Leg
Some unknown side (greens?  baked beans?)

J:
2 piece: Breast and Wing
Mashed Potatoes and Gravy


Notes:
We arrived in Little Rock late on a Thursday evening.  (Well, late enough that our food options were limited.)  Gus's Fried Chicken is a "hot and spicy" chicken place (that's a thing), a growing chain born out of Mason, Tennessee.  After having some of New Orleans' best, we decided it couldn't hurt to give some Tennessee chicken a try.

Cotton Blues

photo by Patrick

Cotton Blues, Lunch, Hattiesburg
July 28, 2016

P:
Beet chips, bread and butter slices (complimentary, to share)
Fried Chicken Sandwich - Buttered bun, pimento cheese, tomato jam
Buttered lima beans, French fries

J:
Buttermilk Ranch Salad - Romaine, fried sweet onion rings, cucumbers, tomatoes, red onions, bacon
Blackened Redfish Tacos - Cilantro jalapeño sauce, sour cream, lettuce, fried jalapeños, black-eyed pea pico de gallo, served with pico de gallo & crab grits


Notes:
Crossing Mississippi on the way to Little Rock, we made an unplanned stop in Hattiesburg for a late lunch.  Originally, we intended to stop for BBQ but we hadn't left Silverhill in time and the chosen place would have been closed by the time we arrived.  For a short while, I agonized over the disruption to my food itinerary (I like to over think our food destinations when traveling), but hunger stepped in and provided some focus.  After combing the interwebs for a worthy spot nearby, we settled on Cotton Blues.

Moe's Original Bar B Que

photo - Yelp, Ashley H.

Moe's Original Bar B Que, Dinner, Daphne
July 27, 2016

P:
Pulled Pork and Brisket, Mac & Cheese, Baked Beans, Jalapeno Cornbread

J:
Brisket ('Bama Style), Broccoli Casserole, Potato Salad, Jalapeno Cornbread


Notes:
Silverhill, Alabama was our next stop along the way to Little Rock.  Though our time in Silverhill was short, we spent a lovely evening with family and made time for some BBQ just outside of town.  It turns out Moe's is a chain, and a big one at that (There's even one in California!  Who Knew?!), but it wasn't short on character, and the BBQ was pretty good to boot.

Hansen's Sno-Bliz

photo by Jasmine

Hansen's Sno-Bliz, Snack, New Orleans
July 27, 2016

P:
Cream of peach/Cream of coconut

J:
Cream of nectar/Satsuma


Notes:
This was our last stop during our stay in New Orleans.  Winner of a James Beard Foundation "America's Classics" award in 2014, this place was on our "must" list, and not just because it was late July in New Orleans.

Willie Mae's Scotch House

ptoho - Yelp, Alma C.

Willie Mae's Scotch House, Lunch, New Orleans
July 27, 2016

P&J:
America's Best Fried Chicken - Three pieces of chicken (wing, thigh, breast) served with your favorite choice of a side 
Sides - fried okra, seasoned green beans and rice, mashed potatoes and gravy
sweet tea (good)*
unsweetened tea (evil)*


Notes:
I've been wanting to come here for a long, long time.  I first heard about Willie Mae's in 2005 when the restaurant was recognized by the James Beard Foundation.  They have since become known as serving "America's Best Fried Chicken".  This is hotly debated no doubt, especially in New Orleans, but eleven years later...here we were.

Commander's Palace

photo - Yelp, Kelsey R.

Commander's Palace, Dinner, New Orleans

July, 26, 2016

P&J:

Shrimp and Tasso Henican

Wild Louisiana white shrimp, tasso ham, pickled okra, sweet onions, 5 pepper jelly and Crystal hot sauce beurre blanc

Foie Gras Beignet Au Lait

Molten foie gras and brandy soaked blackberry beignet lollipop with honeycomb, cocoa pecan butter, croquant, cinnamon swirls and praline milk

Soups 1-1-1

A demi serving of 3 soups: Gumbo, Turtle and Soup du Jour

Commander's Crisp Romaine Salad

Hearts of Romaine, grated parmesan, pressed egg, housemade bacon, French bread croutons, shaved Gruyere and black pepper dressing

P:

Filet of Black Angus Beef

Chargrilled 8 oz tenderloin of beef with roasted mushrooms, whiskey smoked onions, French potato puree and tasso marchands de vin

Southern Style Pecan Pie

Vanilla & sugarcane infused custard pie with roasted New Roads pecans, served with house-spun vanilla bean ice cream

J:

Crispy Soft Shell Crab

A jumbo Louisiana blue crab with grilled corn, tiny tomatoes, mirliton & ripped herbs with goat cheese stone ground grits and cebollita revigote

Ponchatoula Blueberry Shortcake

Sugarcane marinated blueberries, Chantilly cream & lemon curd

Notes:

Commander's Palace has been on my list for some time, probably since high school.  This place is a New Orleans institution and the former home to such chefs as Paul Prudhomme, Emeril Lagasse, and Jamie Shannon.  I even had the cookbook at one point, but I can't say I ever used it.  Clearly, I didn't know what I was missing.

Cafe Du Monde

photo - Yelp, Don S.

Cafe Du Monde, Snack, New Orleans
July 26, 2016

P&J:
Cafe au Lait
Iced Cafe au Lait
Beignets


Notes:
What's a trip to New Orleans without chicory coffee and beignets?  Our stay in New Orleans was very short, so we only had time to score this perfect any-time treat at one place (lots of great beignet shops to check out these days), and because we weren't sure where else to find chicory coffee, Cafe Du Monde was it.

The place is overly crowded and the wait is long.  But in the end, so worth it.  The beignets, rectangular, poofy pockets of fried dough, are fresh, piping hot and heaped with an excessive amount of just enough powdered sugar.  And the chicory coffee?  Delicious, just like I remembered.

Shortly after we received our coffee and beignets, the rain came.  We sat in the outdoor, but covered, cafe and watched as the downpour grayed the skies and flooded the streets.  Lightning flashed every now and again; the sound of the rain pummeling concrete and asphalt echoed through the patio.  The scent in the air was clean and satisfying.  Once the rain let up, just a bit, we scampered away from the cafe, in the direction of our next destination, completely drenched by the time we reached it.  This was one of Patrick's favorite days, ever.

I have a couple of significant memories* attached to this place, and with this experience, another.  I'd like to come back for more.

*When I was a teenager, I became truly obsessed with food.  My G'ma will tell you that's how it always was; she loves to tell stories about me as a kid, imitating Julia Child.  But it was the once-outstanding Food Network, which started up shortly before I graduated high school that solidified the way I thought about my future, and that future was food.  My parents, in what seemed to be an encouraging gesture, decided to take me on a road trip to New Orleans to visit a restaurant of one of my favorite TV chef personalities, Emeril Lagasse (this was well before we all tired of the "BAM!").  While impossible to get a reservation at his eponymous restaurant, his seemingly less formal NOLA was available to us that one summer.  It was then, over 20 years ago, when I had my first fine-dining experience, my first tasting menu, my first soft-shell crab.  And!!  My first beignets at Cafe Du Monde, where I also had the best coffee I'd tasted since I visited Paris with my Mom and G'ma, just a year or so before**.

**In seventh grade I had to choose a language class - French or Spanish.  My Dad told me he'd one day send me to whichever country spoke the language I chose to learn.  I knew he wasn't completely serious, but I foolishly chose French anyway (Spanish would have been entirely more useful).  Several years later, and a junior in High School, I had the opportunity to visit Paris with my Mom and G'ma.  (Though unassociated with my Dad's "offer" so many years prior, I always like to remember this story in this way.)  We stayed at a quaint little hotel which offered breakfast in a tiny room below the lobby serving fresh, crusty bread, sweet butter and jam with coffee or tea.  Each morning, on our way down the narrow steps to the very small, wood-paneled room, a gentleman behind the front desk would simply ask, "Cafe ou the?" [phonetically - "Cafe oo tay?"]  I didn't remember much French (my interest in the subject heavily waned in high school and I had dropped it by this time), but I loved saying "cafe" in my best French accent; I felt so grown up, so cosmopolitan.  And I didn't even like coffee.  But somehow, I fell in love with that French coffee, and that perfectly simple French breakfast.  I never could find coffee that tasted quite like it did at that hotel in Paris, until I found the chicory coffee at Cafe Du Monde.

Bacchanal

photo - Yelp, Ryan P.

Bacchanal, Dinner, New Orleans
July 25, 2016

P&J:

gazpacho - watermelon, peppers, vinho verde, cucumber

grilled hanger steak - yuca, chimichurri, tomato

poached shrimp - crema, grilled corn, masa cake espelette

Notes:
Bacchanal was our first stop for eats in New Orleans.  Listed as a "local favorite", Bacchanal is a tiny wine shop with a little kitchen and a sprawling outdoor seating area just out the back door.  You order and pay for your wine in the shop, then head out back, grab a menu and order food from a window in the kitchen.  There is live jazz nightly, a solo cellist played for us on this particular evening, and the place was packed.  It was a Monday night.

I held the table while Patrick approached the kitchen to place an order.  What he chose would come as a surprise to me, I only offered that I'd like one of everything (he has yet to indulge this request).

Patrick went with the gazpacho first, since I'm a big fan (especially on a sultry New Orleans eve), and he wants to understand why (generally, the cold vegetable soup doesn't excite him).  Here, finely textured, bright red soup redolent of watermelon and red bell pepper was garnished with a drizzle of fragrant olive oil. Small dice of red bells and a julienne (long, thin strips) of crisp cucumber appeared here and there, and while the cucumber added a nice accent in flavor, it was awkward on the spoon.  I found this to be a fine representation of gazpacho and particularly refreshing; Patrick remains unconvinced.

Next was poached shrimp over two round masa cakes with roasted corn cut off the cob and cherry tomatoes, all generously garnished with crema - lots of crema, and fresh herbs.  The shrimp were succulent and super tender, Patrick's favorite part of the dish.  The masa cakes (think tamale dough) were dense, but small enough that they didn't seem heavy.  The sweet, slightly charred corn with the juicy, sweet-tart cherry tomatoes, was summer in a bowl.  Delicious.

Our other entree was a smoky, grilled hanger steak, beautifully cooked to medium rare.  The accompanying chimichurri was a whole-leaf version, which I didn't much care for.  Chimichurri is an herb sauce pungent with fresh garlic and parsley, brightened with a touch of vinegar and amazing with grilled meats.  Here instead was essentially a parsley salad and it wasn't a great complement to the dish.  The yucca fries, however, with their fluffy interior and golden crust, served as a nice alternative to potatoes.

This was a nice way to start our stay in New Orleans.

Underbelly

photo by Patrick

Underbelly, Lunch, Houston
July 25, 2016

P&J:
Smoked UB Ham & Cheese, Mustard, Quick Pickles, Fries
Crispy Farmer’s Market Vegetables, Caramelized Fish Sauce
Roasted Chicken & Butter Biscuit, Local Vegetables, Gravy
House Made Root Beer and Cream Soda
House Made Shrub with Berries, Jalapeno, White Balsamic and Topo Chico (sparkling water)
Vinegar Pie, Salt Brittle


Notes:
And so begins our road trip from Austin to Little Rock, with lots of stops along the way.  We hit up Underbelly on our way to our first detour - New Orleans.  Underbelly is a James Beard award winning farm to table restaurant in Houston, TX.  It's in a seemingly nowhere part of town, tucked in amongst some run-down but still operating strip malls.  The restaurant itself is a large space with an open kitchen, soaring ceilings and an entire wall of bookshelves packed with Mason jars of various pickles, preserves, and sauces.

We started with some of their house-made beverage offerings.  Patrick couldn't decide between the cream soda or the root beer, so he had both.  The cream soda was first - reminiscent of cream soda, he said, but weak in flavor.  Same with the root beer, he later learned.  I rather enjoyed their subtlety.  The root beer was very rooty (for lack of a better word), and the cream soda tasted creamy and not overly sweet.  On the flip side, my shrub, aka drinking vinegar, was stronger than I anticipated.  Perhaps an acquired taste, the vinegary drink was particularly balanced and refreshing with food, but I can't say I much enjoyed it alone.  And while the berry notes were there, sadly I couldn't pick up any heat from the jalapeno, which is half the reason I ordered the drink (I love spicy, cold beverages). 

First to hit the table was the ham and cheese sandwich.  I'm not sure what I envisioned this would be, but this wasn't it, though it was incredibly delicious.  Perfectly round slices of chopped ham were pan seared and layered on a toasted egg bun with a melty slice of cheese and thinly sliced cucumber quick pickles.  The ham was well-seasoned and succulent; the pan sear lent a caramelized exterior with crispy edges.  The bun was soft and delicious; the pickles provided a nice, cool crunch, though weren't particularly pickle-y.  And the fries, with a light golden and craggy shell, certainly fresh cut, were remarkably good.

The market vegetableS turned out to be (just) okra, seemingly flash-fried and sauced a bit too heavily with a sweet-salty-sour sauce.  Very tasty, but nothing extraordinary.  The roasted chicken and butter biscuit, on the other hand, was a beautiful thing.  Shredded chicken, cauliflower, carrots, celery, onion, and broccoli soused in a velvety gravy accompanied by a giant biscuit split in half, its top crowning the dish.  Patrick thought the chicken was dry, but loved the biscuit and creamy chicken gravy.  The veggies were cooked through but still bright in flavor; I couldn't stop eating them.  And when I just couldn't eat anymore, I grabbed my spoon to help finish the sauce.

Almost incapable of consuming more, I just had to have the vinegar pie with salt brittle; it was too weird [sounding] to pass up.   Not so strange after all, the dessert was basically a firm custard pie flavored with vinegar instead of citrus (as we're all more familiar with).  The vinegar flavor itself was subtle, almost imperceptible save the tang.  The aroma, on the other hand, was very evident and a turn-off for Patrick.  The brittle, a sheet of sugar cooked to light amber and generously sprinkled with a coarse sea salt was too thick to enjoy alone, but shattered little bits eaten with the pie elevated them both.  This was just okay.

It was great to have the opportunity to try out a place far from home.  If we ever find ourselves in Houston again, we might come back.

Amy's Ice Cream

photo - Yelp, Michael B.

Amy's Ice Cream, Snack, Austin
July 24, 2016

P: Sweet Cream Hot Fudge Sundae

J: Chocolate Puddin'


Notes:
Amy's is an old favorite of mine.  It's quintessential Austin - weird.  I can't really put it any other way.  Their ice cream is dense, creamy and rich.  While I always knew Amy's for their wacky and inventive flavors, the menu board seems to be overwhelmingly tried-and-true these days.

Their Key Lime Pie ice cream is hands down my favorite, but I haven't seen it on the board in ages; I silently wonder if they still make it.  Every time I visit Amy's, and Key Lime Pie isn't there, I'm a little sad.  This time, I drowned my sorrows in Chocolate Puddin'.  It was intensely rich and chocolatey.  Woe is me!

Patrick, on this 90+ degree day, decided to beat the heat with a hot fudge sundae; thick and decadent fudge sauce over sweet cream ice cream (think vanilla without the vanilla).  He was very happy.  Well played, sir.


We'll be back.  Maybe next time, Patrick will let me take him to the Arboretum location so we can play with the cows.

Big Cat BBQ

photo - Yelp, Dan B.

Big Cat BBQ, Lunch, Cedar Park
July 24, 2016


P&J:

Sliced Brisket, Pulled Pork, Pork St. Louis Cut Spare Ribs

Pinto Beans, Potato Salad, Cole Slaw, Mac and Cheese

Notes:

Patrick and I loves the BBQ, so it's only fitting that we go for some when we visit Texas.

Big Cat is located in a strip mall in Cedar Park, an unlikely spot for good BBQ one might think, but this is Texas.  We got a smattering of just about everything they offered, and it was pretty good.  The brisket was flavorful but a little dry except for the fatty pieces, which were possibly too fatty for my taste (gasp!).  The spare ribs were moist and had a nice bark, though perhaps not the best I've ever had.  The pulled pork was the winner; the shredded meat was tender and moist with flavorful crispy bits here and there.

The pinto beans were tasty, and nearly received Patrick's seal of approval.  (The beans are one of his measures of good BBQ.)  The potato salad was a little mashy, but the flavor too strong on sweet pickle relish; the mac and cheese, predictably good.  Soggy cabbage and too much pepper made the cole slaw my least favorite.

Big Cat was good, sure, but there are so many BBQ places to try in the Austin area, this wouldn't be at the top of our list.

Contigo

Contigo, Drinks, Austin
July 23, 2016

P:
Moscow Mueller - vodka, pear, lemon, ginger

J:
El Pepino - tequila, cucumber, lime, mint
Frozen Churchill Cooler - bourbon, tea, mint, lemon


Notes:
We simply stopped by here for a drink.  I love this place, and I wanted Patrick to see it.  The drinks were good, though Patrick's take on the Moscow Mueller was a little too sweet.  The surprise winner was the Frozen Churchill Cooler - an adult slushee, if you will; ice cold, boozy yet refreshing, and fun.

I want to have a party here (not so subtle hint)!  At the very least, I want to come back for some food.  Did I tell you I love this place?

ThunderCloud Subs

ThunderCloud Subs, Lunch, Cedar Park
July 23, 2016

P:
California Club on wheat - turkey, avocado, bacon with everything except onions; chips and a sweet tea

J:
Turkey sub on white with everything, no cheese; chips and an iced tea


Notes:
I worked at ThunderCloud, way back when.  It was my third job ever, I worked there for 7 years and had a ton of fun doing it.  ThunderCloud holds a huge place in my heart.

The food is pretty damn good, too.  As an employee, I got 50% off.  Being a young, on-again-off-again college student working a slightly-above-minimum-wage job, 50% off = I lived on ThunderCloud, and it was awesome.  My "favorite" thing there morphed from one wacky thing to another, depending on my mood.  When I was feeling "healthy", I made a crispy, crunchy, all-veggie sandwich I insisted on chilling in the fridge for hours before consuming.  When I needed something "big", I went for a tuna salad sandwich with bacon, jalapenos, and avocado (I highly recommend you try this combination sometime).   And then there was that summer of exceptionally good tomatoes which required ham, mayonnaise, mustard and pickles (and nothing else) on wheat.

One thing I rarely ate, though, was the turkey sandwich.  By far the most popular thing on the menu, generally employees steered clear of it - too boring, or maybe we were just tired of it.  Now, whenever I go back, that's all I want.  Funny how that works.

Patrick humors me.  He's not so into sandwiches, but he knows I love ThunderCloud, so he comes along and orders something for himself.  He likes their sandwiches well enough, but he's just happy to watch me bounce up and down in my seat with my first (and second, and third...) bite.  It does that to me.


I love Thundercloud so much, I'll even eat it at the (Austin) airport on my way out of town if I didn't get my fix.

Cafe Java

Photo - Yelp, Anthony C.

Cafe Java, Breakfast, Austin
July 22, 2016

P:
1 breakfast taco with eggs, cheese, potato and chorizo, 1 breakfast taco with eggs, cheese, refried beans, bacon and avocado

J:
2 breakfast tacos with eggs, cheese, potato and avocado


Notes:
We love this spot in Austin for breakfast tacos.  It's a crowded, noisy, bustling breakfast & lunch place in a strip mall next to not much else.  They have a huge menu and a sizable specials board, but we always go for the tacos.  Steamy hot, soft flour tortillas are filled with scrambled eggs and whatever else you can think of (your choice!).  I like mine pretty basic, Patrick tends to go wild.  They're served with a simple tomato-y, slightly spicy pureed salsa, and they're a perfect little breakfast.  Not so little, I guess, if you go wild on those tacos.  Ahem, Patrick.

We heart Cafe Java.

Mel's Drive-In

Mel's Drive In, Dinner, Tenderloin
July 16, 2016

Mel's is not unlike any other diner you've been to before.  Interiors dripping with 50's nostalgia, servers in aprons and white paper hats, coin-operated jukeboxes at the table, cushy vinyl seats at the bar.  We usually go to Mel's for french fries and a chocolate malt, though on this particular day, we split a hot dog too.  It's not the best of anything, but the malts are pretty damn good, and the food hits the spot.

We'll be back; there's always the need for fries and a malt.

Crab House at Pier 39

Photo - Yelp, Liz D.

Crab House at Pier 39, Lunch, Fisherman's Wharf
July 16, 2016

P:
Crab Cakes
Garlic Noodles with crab, parsley, garlic, paprika butter sauce

J:
Crab Caesar


Notes:
I know I've talked alotta smack about the quality of restaurants (or lack thereof) at Fisherman's Wharf, but we have a couple of friends who love this place and so we met them at the Crab House for lunch.

It seems they specialize in steamy, roasted cast-iron platters of seafood, plastic bibs recommended.  I came close to indulging in one of their sizzling skillets myself, but I would have been alone, and this is not something you do alone.  Maybe next time (?).

Instead, I played it safe with the Crab Caesar, and I was not disappointed.  Whole leaves of baby romaine were generously coated with dressing and grated Parmigiano, a small mound of crabmeat laid in the center.  It wasn't a life-altering salad, but it was a really good salad; no complaints.  Okay, well, the 1/2 roll/slab-crouton might have broken my teeth, but I managed.

Patrick enjoyed his crab cakes, though they weren't mostly-crab, as we prefer crab cakes to be.  Again, nothing life altering, but good.  The garlic noodles were a different story, though.  While nicely flavored, they were swimming in oil.  Swimming!!  (There was about an inch of oil in the bottom of his bowl.)  It was a huge turnoff.

Will there be a next time?  Based on Patrick's experience alone, I'd say not, but my salad was perfectly good and our friend across the table had some fabulous shrimp and chips (garlic fries, really).  We won't give up on this place altogether, though you might not find us there on our own.

KINsmoke

photo by Patrick

KINsmoke, Lunch, Healdsburg
July 10, 2016

P:
"The Chopper" Sandwich - Pork shoulder & brisket, KIN BBQ Sauce, Costeaux plain white roll

J:
Smoked Chicken and White Sandwich - Thigh and leg meat, Alabama white sauce, sliced sweet pickle, Costeaux plain white roll

Sides to share:
Frickles & Buttermilk Ranch
Drunken Hush Puppies and Cajun Remoulade
Bourbon Baked Beans
Granny Smith Apple & Horseradish Slaw


Notes:
We ended up in Healdsburg with the intention of going to a New-Orleans-style place for brunch but it was closed by the time we got there.  Instead, we headed into town and picked a barbecue place for lunch.

KINsmoke is trying to be too many things to too many people, but the food was good, so I'll limit the following rant to three sentences.  This is one of those places where you walk in, order at the counter, they give you a number, you sit down and they bring your food to the table.  Except here, you don't pay until the end of the meal, in what seems a thinly-veiled attempt to get the guests to tip for full service at the end of the meal (even when they did not receive full-service), which in my conspiracy-theorist mind allows the business to pay their people less and somehow everybody is happy (except me).  Moving on.

I'd never had white barbecue sauce before, but I'd heard of it and they had it so I ordered it.  White barbecue sauce is mayonnaise based and flavored with vinegar and horseradish (among other things), and man, is it good.  When used as a basting sauce, the "white" melts away and you're left with a super-moist, zippy-flavored piece of meat.  In this case, the meat (being chicken) was also smoked, bordering on a little too heavily, but it was still good.  Juicy, smokey dark meat stacked on that buttery, toasted white bun with sweet pickles and extra white sauce made for a damn good sandwich.

Patrick's sandwich was a heap of brisket and pulled pork doused in their house barbecue sauce, tangy and a little sweet.  He liked it well enough, the meats were flavorful and moist, and proportions were right, though he added a little more sauce from time to time.

The sides were all pretty good.  Patrick liked the beans, despite them being favored with bourbon.  I really liked the cold slaw, it was crunchy, a little creamy, not too sweet, and that horseradish zing was pleasing.  The frickles (fried pickles) were nicely done; the cornmeal coating was thin but sturdy, perfect for dipping into freshly made buttermilk ranch.  The marble-sized hush puppies were savory and not overly dense; the remoulade was a delicious dip for these and the pickles.


As pleased as we were with the food, I'm not sure we'd go back.  The prices were reasonable (which stands to reason since they don't seem to use "happy" meat), but I was irritated by the whole payment/tipping thing, and there are so many more places to try in Healdsburg...

Nido Kitchen & Bar

photo by Jasmine

Nido Kitchen & Bar, Dinner, Waterfront (Oakland)
July 9, 2016

P&J:
TOTOPOS CON GUACAMOLE - guacamole with salsa & tortilla chips
ENSALADA “CESAR” DE COGOLLOS - salad of little gem, avocado, watermelon radish, breadcrumb, cotija de cabra, pepita & queso cotija dressing
TACOS - puerco adobado: braised pork in ancho chocolate sauce, avocado, onion, serrano & cilantro; muslito de pollo asado: chargrilled chicken thigh, chamoy glaze & citrus tomatillo salsa
COCONUT FLAN – strawberry, stone fruit
MARGARITA DE CASA - cimarrón blanco, lime, honey
LA PICOSA - cimarrón blanco, housemade spicy bitters, citrus, honey
AGUA FRESCA - strawberry, jamaica


Notes:
Never tiring of Mexican food, we decided to give this place a try before hitting up a comedy show in Oakland.  We arrived at around 4 pm, thinking we would enjoy a little food and drink from the Happy Hour menu, while killing time until the dinner menu became available at 5.  Instead, we ended up ordering most of what was offered during Happy Hour, and by the end of it I was in love with the place.

We started with a round of house margaritas and the chips, salsa and guacamole.  Everything was delicious and well made, the salsa was deeply flavored, tart and a little spicy.  The portion of chips and such was modest, but I'm one of those people who can just eat chips and salsa forever (at the expense of my comfort, if you know what I mean), so it wasn't a bad thing that I was forced to save room in my belly for something else.  The margaritas were delicious, perfectly balanced; who knew honey would work so well here.  Patrick was pleased with everything, especially the guacamole.

The "Cesar" salad was right up my alley.  Little gem lettuce is my favorite of the lettuces (yes, I have a favorite lettuce), it's super crispy yet delicate, and the mild flavor still comes through in a well-dressed salad.  And well-dressed this was.  Creamy, slightly tangy, dressing coated the little gem lettuce in perfect proportion; thin sliced watermelon radish (which tastes just like a regular radish, except it's prettier) and chunks of avocado throughout.  The salad was garnished with salty grated cheese and large, golden crumbles of bread.

The tacos were marvelous, well-proportioned and tasty.  First off: fresh tortillas.  In one, shredded pork in a roasty-rich slightly sweet sauce; the chicken (my favorite) was nicely charred and the spicy-tart flavor of the chamoy glaze was outstanding.

For dessert, we tried the coconut flan.  It was silky, rich and creamy; a thicker consistency and less eggy than I know flan to be, but no less delicious.  The strawberry and stone fruit garnish was jammy and almost too sweet, though; I didn't much care for it.

I also tried a spicy-type margarita, but I far preferred the house version (only on the Happy Hour menu).  Patrick's jamaica (hibiscus) and strawberry agua fresca was not particularly sweet and very refreshing; the two flavors played well with each other - we should try to make this one at home.


So why did I fall for this place?  Well, for Happy Hour, the food was great, the drinks were great, and the bill was more than reasonable, even after tipping the kitchen 10 bucks (I've seen this on a few different menus now, and I love it).  We would definitely like to go back, though knowing Happy Hour is such a steal, we may not go any other time.

Taco Trail, Addendum

Mezcal (not pictured), Dinner, San Jose
July 3, 2016

After finishing up our Taco Trail in Fresno, we decided to grab dinner in San Jose on the way back home.  I was craving a margarita, so we ended up at a place that was somehow known for making a good one.  Oh, and they make guacamole to order!

I'm not sure how much I want to say about this place; it was a remarkably disappointing finish to our fabulous 2-day taco excursion.  Watery, underwhelming moles (their specialty!) were served with chips in lieu of salsa (bad idea).  The margaritas tasted of sub-par sweet and sour mix.  The guacamole, the best part of the meal, was unhappily prepared tableside by a disgruntled server.  And our sampler of "Oaxacan Appetizers" turned out to be a sad platter of fried assorted things (this was not well-described on the menu - we would generally never order such a thing to begin with) served over browned, wilted lettuce.  Yuck!

We would never in a million years go back to this place.


Krispy Kreme, Snack, Daly City

What better way to erase the memory of a terrible meal than a Krispy Kreme donut.  As luck would have it, the "Hot Doughnuts Now" sign was aglow when we arrived.  Two Original Glazed, please.  It doesn't get much better than that.

We don't frequent Krispy Kreme, but sometimes it's called for.

Taco Trail, Day 2

Taco Trail, Day 2
Fresno, San Jose, Lunch
July 3, 2016

And here we are, Day 2 on the Taco Trail finds us in Fresno for our last three stops.

photo by Patrick

Don Pepe Taqueria, Fresno, spicy shrimp taco

With three stops in one city, we had to do our best to spread things out; thankfully, Don Pepe Taqueria opens early.  We arrived around late breakfast/early lunch, and the place was packed.  The line for the cashier weaved awkwardly through the seating area; we timidly took our spot.  I tried to talk Patrick into breaking the 2 taco rule (again), but he resisted.  We ordered the spicy shrimp taco and carne asada al pastor.  The spicy shrimp taco, served on a thin flour tortilla (a first for this trip), was stuffed with rice, cheese, guacamole, and plump shrimp tossed in a spicy sauce.  "Shrimp tacos aren't my thing," Patrick says, declaring he'd only have a single bite.  I didn't object - shrimp tacos are my thing, so I was happy to take one for the team.  He had a bite and he liked it.  "Not sure I taste the shrimp," he says, and takes another bite.  This was a shrimp taco even he could love.  For me, the taco bordered on a mini burrito, what with the flour tortilla and generous heap of rice inside, but the flavors worked well together, and I wanted another; this was a great taco.  The al pastor was less impressive.  Any virtues of the barbecued meat were lost under the helping of soft pinto beans, raw onion and salsa garnish.  It was good, but paled in comparison to the spicy shrimp taco of our dreams.

photo by Patrick

El Mercado Super, Fresno, al pastor + coconut aqua fresca

As the name may suggest to you, our next stop was part of a Mexican grocery.  The first thing you see walking in the door are clear plastic barrels of aguas frescas - melon (cantaloupe), watermelon, coconut, and horchata.  I had the coconut, Patrick again went for watermelon.  These were on the sweeter side, but still delicious; the coconut was ice cold and creamy, with little bits of shredded coconut.  For tacos, we chose the al pastor and carne asada; a steamer at the front of the counter filled with tamales tempted us to order one, chicken.  Sitting next to a flat top griddle behind the counter was a giant clear plastic bag of fresh masa dough, evidently the tortillas are made to order (omg, yes).  A salsa bar sat at the back of the small seating area; I perused the spread and selected red, green and avocado salsas and a little pico de gallo.  The tamal reminded Patrick of when he lived in Texas; he hasn't had one so good until this.  The masa was well seasoned, moist and amazingly light; the shredded chicken inside was mixed with savory green sauce.  The al pastor taco was easily the best I've had anywhere, ever.  Generously rubbed pork layered on a spit offered up piping hot roasted meat with crispy edges, and when folded inside that fresh corn tortila with a little white onion and cliantro, it needed nothing (which was too bad, the salsas were pretty delicious).  The carne asada was equally good; the garlicky, citrusy, peppery marinade made this grilled meat stand out, it was packed with flavor.  As we sat, finishing our desserts (aquas frescas), we looked up the next and final stop, also in Fresno.  We saw photos of giant tacos, packed with multiple ingredients and slathered with salsas.  "Should we just order more tacos here and skip the next place?"  "Yep."  So we did.  A third taco, the chile verde (tender cubes of pork stewed in a tangy green sauce) was added to the mix, but couldn't compete with the second round of al pastor and carne asada.  These were hands down the best tacos on the Trail.

And there we have it.  El Mercado Super won the prize - it was so good, we cut our trip short by one spot (we wanted to end on that high note).  The Viva Taco bus was a close second for Patrick, though for me it tied with that delicious shrimp taco-quasi-burrito at Don Pepe.  Would we do this again?!  Heck yeah!  Though, admittedly, we like the idea of just taking another, perhaps different, food-centric road trip adventure sometime in the future.  BUT!  If we ever end up in Fresno again, we know where to get tacos.

Taco Trail, Day 1

Taco Trail, Day 1

Sacramento, Modesto, Turlock

July 2, 2016

Not too long ago, Saveur magazine featured a taco-centric road trip, and it happened to take place in California.  With the 4th of July weekend coming up, we wanted to get out of town, and we decided to take the Taco Trail ourselves.  We started at the top of the trail and finished short of the end in Fresno (the original trail ended in Bakersfield, about 100 miles further).  In order to survive our Taco Trail (7 stops in a day and a half), we decided to order (and share) only two tacos at each establishment, and one of those tacos had to be the type mentioned in the article.

photo by Jasmine

Taqueria Mi Lindo Apatzingan, Rio Linda, chicken tacos

Our first stop was in Rio Linda, just outside of Sacramento.  As we neared our destination, the voices (Google Maps) took us from one little street to the next, and we began to wonder if we were heading to someone's house (Maybe they sold tacos out of the garage?).  Instead we landed at a run-down little strip mall in the middle of a neighborhood.  Before we even got there, we both declared our intention to violate the self-imposed 2-taco rule; we were simply too hungry.  SO, we each ordered a chicken taco (as mentioned in the article), I added a lengua (beef tongue) to my order, and Patrick the al pastor (barbecued pork); we both had rice and beans.  The chicken in the tacos was very good - dark meat, nicely marinated with charred little fatty bits - though the taco as a whole was lackluster.  Patrick's al pastor was okay, but my lengua was deliciously tender and packed with flavor.  The rice was average, and the refried beans were good but on the salty side.  The real winner here was the agua fresca.  If you don't already know agua fresca, it's a drink made of (not always, but in this case) fresh fruit blended with water and sugar.  It's magical - it tastes like the fruit itself, liquefied, as if nothing at all has been added.  We had watermelon.  Patrick got the large, which amounted to about a quart of watermelon juice.  It was so, so good.

photo by Jasmine

Chando's Tacos, Sacramento, cochinita pibil

Next up, Chando's Tacos in Sacramento.  Patrick, full of watermelon juice at this point, was sad to realize the 2nd stop was 10 minutes from the first.  He promptly reinstated the 2-taco rule.  Here, a small, stand-alone building across the street from a gas station in the middle of nowhere occupied a space half as large as the parking lot dedicated to it.  Just outside, close to the order window, a large grill filled with marinated chicken sent a delicious aroma into the air.  We ordered the cochinita pibil and carne asada.  (Damn the 2-taco rule!  I came up with that rule and already regretted it.  It should have been a 3-taco rule.)  The tortillas here were a little more rubbery than what we had at Taqueria Mi Lindo, it seemed unlikely they were freshly made.  I found the carne asada (marinated, grilled beef) to be bland and chewy, saved only by a generous dollop of avocado.  The cochinita pibil (pork braised in achiote marinade and shredded, to oversimplify things) was juicy, packed with flavor and a hint of spice - a delicious taco.  Patrick, living in an alternate universe, really liked the carne asada, especially the creamy guacamole against the spicy grilled meat.  He found the cochinita pibil to be bland, a nondescript stewed meat.  Clearly, we weren't eating the same two tacos.

photo by Patrick

Viva Taco, Turlock, carnitas

Silvestre Valencia, the gentleman who runs this truck bus in Turlock was the star of the Saveur article, and it's easy to see why.  He's a sweet, talkative man.  He asked us what we liked best (carnitas); I asked him how he made this and that, and he has no secrets.  Since it had been 2 hours since we last ate, I was able to talk Patrick into three tacos.  We had the carnitas (pork braised in lard and shredded, essentially), barbacoa (stewed beef), and chicken.  These were the type of tacos Patrick really loves - small corn tortillas with just enough filling and a barely there garnish of raw, diced white onion and chopped cilantro.  The chicken was unlike anything I'd had before: chunks of dark meat cooked in chicken base with salt and chili powder.  I can't say it was my favorite, the flavor was fine but the texture, mushy.  The barbacoa was tender and well seasoned but the carnitas stole the show.  The shredded pork shoulder was juicy and flavorful, complete with crispy porky bits; a little greasy, but so tasty it didn't matter.  The partly chunky, partly creamy pinto beans were surprisingly good for how simple they were, only salt and garlic added (as I said, no secrets).

photo by Patrick

El Mexicano C, Modesto, cabeza

It wasn't until we visited the taco bus that we realized we overshot the intended third stop.  This taco truck is so off the grid, Google couldn't find it by name and I mistakenly had us set to go off-trail.  So, back to Modesto we went for cabeza tacos at El Mexicano C.  We ordered cabeza (beef head), carne asada, and fried serrano peppers and onions.  The handmade tortillas were delicious, arguably the best part of the simple, ungarnished tacos.  The finely minced carne asada lacked flavor.  The cabeza, moist and sticky shredded meat, was delicious, but it needed a punch of acid or spice, more than the accompanying lime wedge could provide.  Both of these tacos would have benefitted from a little onion-cilantro garnish, or perhaps a touch of salsa.  The fried serrano peppers and onions were thrown straight into the deep fryer - no batter or coating; good, but the chilies were spicy as heck, the onions a little too oily.


Four places down, three more to go.  The Viva Taco bus was our winner, so far...