Dinner – Page 3 – Virgo in Wonderland

Dinner, Events, Food, Lunch, Review, Shopping, Street Food, Travel

New York City: Work hard, shop hard, eat well

Posted on Monday, November 21, 2011Wednesday, November 30, 2011 by virgoinwonderland

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New York City has always been about three things for me: Work hard, shop hard, eat well. I was in town for only 3 nights on a business trip, so I had to pack a lot into just a little amount of free time. Fortunately, NYC is a good place for that.

I visited a few key restaurants and hit up a few key sales, deciding not to waste my time with stores that were even remotely touristy or similar to the ones I could find back in San Francisco. I was shopping with a purpose, no browsing here. And I wanted to hit up a few key eateries that were sure to please.

Here’s a recap (but by no means a “Best of” list):

Uniqlo – I arrived early enough in the evening to hit up their new 5th Avenue flagship store before closing time. The place opened less than a week ago and in the daytime, there were still plenty of people lining up just to get inside the 3 story building full of H&M-esque Japanese fashions. They were promoting a lot of cashmere (in 25 different colors), puffy jackets, and $10 jeans (on sale), but I was more interested in their undergarments and leggings. They’re a great deal and good quality.

Halal Cart http://53rdand6th.com (53^rd St. & 6^th Ave.) – Their famous Chicken and Rice platter with white sauce is frequently named as one of the best street food eats in town. I’m lucky because I usually end up staying at the Hilton which is right next to the cart. And after arriving in NYC just a few hours before, it was the perfect low-key meal to take up to the room and eat while unpacking. Although, I suspect this meal tastes much better after some club hopping and you’re looking for something hearty to suck up all the alcohol in your system.

Ess-A-Bagel http://www.ess-a-bagel.com (831 3rd Ave.) – Just like NYC pizza, you can’t get a bagel anywhere else like the kinds you find in the Big Apple, and Ess-A-Bagel is the perfect place to get the perfect bagel. It’s been around since 1976 and is a NYC institution. I went with the standard lox and cream cheese with some red onions and lettuce on a toasted everything bagel and it was the perfect breakfast. The bagel itself was perfectly crisp on the outside and chewy on the inside, just like you’d want it to be. Why is this so hard to find anywhere else?

Lupa http://www.luparestaurant.com (170 Thompson St.) – This Mario Batali eatery is the lower key version of his famous Babbo restaurant, though many think it’s actually better. It’s casual and low-key, which I liked.

My friend and I shared the Salumi Platter which included slices of Prosciutto Di Parma and house-made Coppa Cotta, Testa, Speck and Lingua, among others. It was the highlight of the meal. For entrees we ordered the Spaghetti Carbonara, which was solidly good, but nothing to write home about, and the Skate with Lentils and Greens, which had a bright citrusy flavor from the grapefruit in the dish. And it was perfectly cooked. For dessert, we splurged with the Lupa Tartufo which both looked and tasted like a huge Ferrero Rocher chocolate, except with a decadent ice cream filled center. There was hazelnut and chocolate all over this huge thing. It was delicious and definitely enough to serve two. The service was friendly, attentive and unpretentious.

The Jill Sander Sample Sale – This event happens twice a year in NYC from what I can tell, and it’s a popular sale with locals. Eventhough my pregnant self can’t fit into any of the clothes that were 85% off, I found handbags and shoes. You can’t beat getting a pair of patent leather flats and pair of neutral slingbacks for just $140, altogether (including tax). They originally retailed for over $400 a pair.

Prune http://www.prunerestaurant.com (54 East 1^st St.) – Before I talk about the food, I have to get my Jake Gyllenhaal sighting out of the way. The dude was waiting for a table just like anyone else, so that was refreshing to see. Unfortunately, I didn’t want to get all TMZ on him so I didn’t snap a picture.

Anyways, this famous restaurant is a favorite among chefs like Eric Rupert and Anthony Bourdain, and obviously, celebrities that like to wander in without an entourage. Chef Gabrielle Hamilton has become a bit of a celebrity herself in recent months with her culinary accolades, bestselling book, and personal life. All that aside, the food was surprisingly simple but beautifully executed.

We ordered the Rock Shrimp Roll with Old Bay Seasoned Fries and the Duck Breast with Beets. The shrimp was some of the freshest we’d ever tasted. They were so tender and sweet and tasted like they were just plucked from the water. The duck breast had just a touch of sweet smokiness and was cooked to a perfect medium rare. It was simplicity at its best.

Laduree (864 Madison Ave.) – I have been in love with this legendary Parisian macaron giant since my first bite at their Champs Elysees flagship store. Everything about it is over the top but their macarons stand up to the hype with their wonderfully delicate cookie (crisp on the outside and chewy on the inside) and their fragrant flavored fillings. I HAD to make the trek to their new outpost in NYC. This is their first and only store in North America. I’m happy to report that the macarons taste just as good as they did in Paris…except just a tad sweeter (to fit the American palate, unfortunately). They come in a myriad of flavors and colors, but my favorites will always be Cassis, Orange Blossom, and Salted Caramel. Yum…

Pizzarte http://www.pizzarteny.com (69 West 55^th St.) – It’s hard to find a distinctive place to eat in the heart of Midtown that’s not touristy, overpriced, or unimaginative. Enter Pizzarte. Though it wasn’t the New York-style pie I was craving, it didn’t disappoint. Their Neapolitan-style Margherita pie had that perfectly charred and chewy crust with a fresh and tangy tomato sauce. And the Warm Burratta with butternut squash and broccoli rabe appetizer my friend and I shared was creamy and comforting.

The interior was clean, stylish and contemporary, and the food was of surprisingly great quality and preparation, which was a great surprise given its kitschy location.

Botkier Sample Sale – My last present to myself came in the form of a beautiful plum handbag that retailed for $600 at Nordstrom, but ended up being only $200 at their company’s sample sale. There were clutches for less than $100, and many bags were only $150. Incredible steal for a designer leather bag. I’m glad I went.

Besides Jake Gyllenhaal (which frankly would’ve been enough), I shared space with Gayle King and the Reverend Al Sharpton earlier that same day. Craziness. I was hoping I’d bump into George Clooney by dinnertime, but no such luck. I think my luck was already pretty good, so I didn’t complain. 🙂

Dinner, Food, For Kids/Parent, Lunch, Peninsula, Review

Cuisinett: French Cuisine Gets Casual

Posted on Tuesday, October 25, 2011Monday, October 24, 2011 by virgoinwonderland

Cuisinett interior

French food tends to have the stereotype of being pretentious, formal, and expensive. But the owner of the newly opened Cuisinett in San Carlos, Geofforey Raby, and former Executive Chef of Menlo Park’s shuttered Marche, Guillaume Bienaime, want you to believe otherwise.

“The kind of food we serve here is the kind my Mom would make,” says Raby. “I’ve been working in restaurants since I was 15 in Lille, France. I’ve learned that there’s importance to making people happy. But there’s a fine line between being attentive and being annoying. I wanted to create a casual, family-friendly restaurant with beautiful, simple design and great quality French food at a good price.”

Coq au Vin with Buttery Peas, Carrots and Pearl Onions

They call it “French Comfort Food,” and their main focus is to change the common perception that French cuisine is stuffy and complex. Think Pasta Pomodoro or Crepevine. “We wanted things to be understandable and uncomplicated. We’re not doing extravagant plating here. We want you to have the food you order from cashier to table in 10 minutes without compromising quality and taste.”

Enter Chef Bienaime. The two met in May through a mutual contact in the restaurant industry. Chef Bienaime spent over seven years at the acclaimed Marche, two of those years heading up the kitchen before it closed earlier this year. So why would his next project involve a casual restaurant that doesn’t even have waiters?

“For me, it’s an opportunity to do something new. There are some very old school menu items like Coq Au Vin that are very difficult to cook quickly. So it was a challenge for me to do something more contemporary with these dishes while maintaining their classic quality. The more I got into it, the more I believed in the concept,” recalls the Chef.

“Marche went through a bunch of phases. It started as a casual concept and got more and more complicated through the years. So when it closed, I had the desire to approach more people with my food,” says Chef Bienaime. “What I love about cooking is how it makes people happy. I’d rather make more people happy than less.”

Despite being open for a relatively short amount of time, the Chef’s confidence in his dishes shows. They’re solidly delicious and are expertly, albeit simply, prepared.

Diners can chose from a variety of side dishes like french fries, sautéed spinach, or buttery peas and carrots. The specialty of the house is their Roasted Chicken, which you can have with a mushroom or mustard cream sauce, or in the style of Coq au Vin. It doesn’t disappoint with its moist meat and buttery flavor. The sauces are rich, distinct, and tasty without overpowering the chicken’s flavor.

Moules Frites w/White Wine, Shallots and Herbs

The most popular dish on my multiple visits, however, seemed to be the Moules Frites (Mussels with Fries) with shallots, white wine and herbs. The Chef uses Mediterranean mussels which are bigger, plumper, juicier and sweeter, and were cooked to perfection. There wasn’t a rubbery mussel in the bunch. And the accompanying french fries were perfectly golden crisp and tender inside. This was a straightforward yet wonderfully executed dish.

Ratatouille

For vegetarians, their Ratatouille is quite good and is served with a simple salad of mixed greens. The buttery Parmesan breadcrumbs on top contrast nicely with the nutty, toasty flavor and the mix of yellow and red bell peppers, various squash and eggplant make for a hearty dish.

“French food isn’t just centered in Paris bistros, so we’ve divided France up into 6 regions. Now people can see the different varieties of food there are in France,” says Raby.

With the restaurant now open and the menu developed, Chef Bienaime doesn’t plan on being in the kitchen on a daily basis. However he’s constantly adjusting the existing menu and plans to add more items for children. In the future, he will serve as culinary consultant and head of operations.

It’s their hope to create multiple locations over the next few years. And in the shorter term, Chef Bienaime is hoping to entertain the idea of having some special 6-course reservation only dinners for about $100 per person on Sundays, since they’re not usually open that day. They’ll also be offering a Family Meal for four people that’ll include a whole roasted chicken, choice of sauce, two sides and a baguette for under $30 that people can take to go.

“Guillaume is about serving fantastic food, I’m about helping to creating the experience,” says Raby. “It’s like Starbucks. There have always been coffeehouses, but Starbucks they worked on the experience. To a certain extent, that’s what I want to do with French food and make it and experience that’s accessible.”

And Chef Bienaime agrees. “I believe more and more in the concept every day.”

Cuisinett
1105 San Carlos Ave., San Carlos
(650) 453-3390
Mon-Sun, 11am-9pm, Lunch & Dinner Service
Dine-in or Takeout available
Facebook: Cuisinett
Twitter: @cuisinett

*Cross posted on KQED’s Bay Area Bites.

Dinner, Food, For Kids/Parent, Lunch, Review, San Francisco

No Frills Vietnamese Food That Stands Out

Posted on Tuesday, October 11, 2011Friday, October 7, 2011 by virgoinwonderland

IMG00011-20110704-2002 — Rare Beef Pho Noodle Soup from PPQ

You can take your 4-star rated, celebrity-visited, Michelin-starred Vietnamese restaurants in the city. My most memorable Vietnamese meals have always come from those mom and pop hole-in-the-wall joints.

But my favorite place to get some great pho (noodle soup) or a plate of bun (cold vermicelli plate) is Pho Phu Quoc (or “PPQ” for short).

Located in the heart of the Sunset District in San Francisco on Irving and 19th Avenue, I’ve been coming here since my college days…so it’s been a while. The food has never disappointed me in all that time. Never.

Their soup broth is exceptional. A good bowl of pho noodle soup has to start with a great broth that tastes like those beef bones have been simmering in that liquid all day. Theirs does. They also use Certified Angus Beef, which makes a huge difference. That alone makes the flavor and quality of the food here, stand out.

But aside from that, there are a few dishes here that are exceptional. I’ve ordered other items, but I always come back to these three.

IMG00008-20110704-1957 — Shrimp Rolls from PPQ

I love starting with their cold Shrimp Rolls with large poached shrimp, mint and lettuce leaves, vermicelli noodles all wrapped in soft rice paper. I’m usually not a fan of Shrimp Rolls. Most have a dry or rubbery wrapper, wilted greens or soggy shrimp. Their Shrimp Rolls, however, have no evidence of any of these issues. Their cool and soft on the outside the way they should be, and the shrimp and greens give it texture, crunch, and flavor. Love, love, love these.

For entrees, I have a hard time deviating from two dishes, the first being the Crispy Five-Spice Chicken. The boneless chicken thigh is always juicy and tender with a crisp and flavorful deep brown skin. It’s sweet, smokey and just out of this world. I don’t think I’ve ever tasted a better version of this dish anywhere, and I mean it.

IMG00015-20110704-2004 — Curry Chicken Pho from PPQ

But my all time favorite is their Curry Chicken Pho. The broth starts with a homemade chicken broth and then it just gets better. It’s got a creamy coconut milk base and is studded with Southeast Asian curry flavors, lemongrass being the most prominent. There’s tender, flavorful pieces of white meat chicken so juicy and moist, which is literally impossible to do with white meat chicken. Then there are beautifully soft, stewed pieces of potatoes and those chewy vermicelli noodles. This is a dish that is rich and full of depth with all of its spices and flavors. There’s simply no other bowl of noodle soup like it.

Now since it’s a neighborhood joint, there’s no atmosphere or attentive service to speak of. If you’re looking for that, go elsewhere. But if you want a thoroughly solid meal for cheap, you’ve found your place. It’s one of the best cheap eats in the city for the quality of food they put out.

So the next time Bill Clinton comes to town for his favorite Vietnamese meal at that swanky place in San Francisco, I’ll be secure in knowing that I got the better meal…and the better deal.

Dinner, Events, Food, For Kids/Parent, Lunch, Peninsula, Review, San Francisco, South Bay, Street Food, Travel

The Nom Nom Truck: SoCal Comes to NorCal

Posted on Monday, September 12, 2011Friday, September 9, 2011 by virgoinwonderland

It’s amazing what a reality show can do for your food truck.

Second place finishers on the Food Network’s “The Great Food Truck Race” and Los Angeles food truck staple, Nom Nom, have spread their love to the Bay Area.

Co-owners Jennifer Green and Misa Chien met during their time at UCLA. It was also during that time that they realized they could fill a niche in the growing food truck scene.

Nom Nom Truck owners: Jennifer Green and Misa Chien.

“It started in 2009 when we had a lot of Kogi BBQ trucks around the UCLA campus and their popularity grew out of nowhere,” says Jennifer. “I made a lot of Vietnamese food for my friends on a regular basis and I realized the lack of Vietnamese restaurants in the West LA area. Then it clicked.”

Green and Chien chose the classic Vietnamese baguette sandwich, banh mi, as their truck’s specialty not only because there was a lack of places that served it in their area, but because it’s easy to eat.

“It’s portable, it’s fast and has a fresh taste that you can’t get from a burrito or hamburger,” states Jennifer. “The great thing is that we can also put a little bit of our gourmet twist on it too. One of the most traditional banh mi ingredients is grilled pork and I grill it with honey, which is a little different than the traditional. We also have Lemongrass Chicken and Vietnamese tacos, which are like a banh mi in your hand.”

“We also work with Le Boulanger to have our bread baked especially for us from a recipe I worked really hard on.”

Deli Banh Mi sandwich.

Indeed, the perfectly crusty on the outside, pillowy on the inside French bread roll is key to a good banh mi, and it was the highlight of the sandwich when I got a chance to sample their Honey Grilled Pork version. The pickled carrots and daikon that topped the sandwich were flavored well and super fresh, but I wish I’d gotten more of them to create more of a textural and taste contrast to the sweet pork. And I missed the lack of fish sauce flavor that brings it all together.

All in all, it seemed like something similar enough to what I could get in a Vietnamese Mom and Pop shop. So what’s the big deal?

First, the size of this sandwich is double the size of one you’d get at a typical brick and mortar. Coming in at 12 inches long, it’s a torpedo of a dish. But more importantly, Nom Nom is obviously trying to appealing to those who have never had a banh mi before.

“It’s exciting to see how many people who have never had one before try it and see their reaction, says Misa. “It’s like an introduction to Vietnamese food for those who have never had it. We’re appealing to the American palate.”

Their popularity has grown steadily, peaking when they started showing up on the Food Network reality show.

“We went into it wanting an adventure and it was a great way to expose our truck to a larger audience. People totally embraced us and it was great to see that feedback,” says Misa. “To see a small town embrace a food dish they’d never tasted like banh mi was a great experience.”

“We were bummed we came in second, but deep down we had to tell each other it was just a reality show. And the great thing was that we won the chance to travel and it was amazing,” says Jennifer.

Nom Nom recently acquired their third food truck and their next move was up north…at least for Misa.

“We decided on San Francisco because it’s a real foodie town and it’s been a dream of mine, personally to live up here,” she says. “We have two trucks in LA and one in San Francisco, now. I’m not complaining that I had to move up here! And the response has been great. People up here come to the truck, whereas in LA, you have to go to the people. They’re a little lazier down there.”

For now, Green and Chien don’t have any other plans to expand. “We have three babies right now and we’re focused on them,” says Jennifer.

For two women fresh out of college, running several food trucks in two major cities can be a challenge, but their goals are clear.

Misa says, “At the end of the day, we want to make people happy through our food. And as employers we want to hire staff that will work together to create an amazing company and work environment. Plus I get to build a great business with my best friend!”

Nom Nom
Twitter: @nomnomtrucksf
Facebook: Nom Nom Truck SF
Various locations throughout the Bay Area (no regular schedule)

Dinner, Events, Food, Lunch, Review, Street Food, Travel

Eating in Atlanta + Quality Time With a Top Chef Master

Posted on Monday, July 11, 2011 by virgoinwonderland

Pulled Pork BBQ plate from Sweet Auburn BBQ truck

I’d never been to Atlanta, but I’ve always heard great things: the Southern hospitality, the quaint neighborhoods, and the fabulous food. After experiencing it for myself, I’m happy to say that all three points hold very true.

After traveling there for the BlogHer Food Conference in May, I got the opportunity during my brief downtime to hunt down a few raved about eateries. I got my barbecue fix from the Sweet Auburn BBQ food truck. After tasting their Asian Pear Coleslaw and Pulled Pork, I realized that, unfortunately, nothing in the Bay Area could possibly compare.

I visited a restaurant called, Wisteria, in the picturesque Inman Park area of town. They served classic yet modernized Southern dishes like Fried Catfish with Succotash, Crab Cakes, and some of the best Macaroni and Cheese I’ve ever had (with braised greens!).

Various doughnuts from “Sublime Doughnuts” in Atlanta

I also had my morning sugar rush thanks to the folks at Sublime Doughnuts. Their sugary varieties included red velvet, chocolate coconut, white chocolate peach, s’mores and mocha cream. Dunkin’ Donuts had nothin’ on these guys.

But my favorite eatery had to be Empire State South. With its bocce ball court outside, casual settings and service, and playful yet sophisticated take on Southern classics, it was the best meal I’d had in Atlanta.

They start your meal with some good old housemade yeast rolls and grilled sourdough (perhaps a nod to Top Chef Master and Owner, Hugh Acheson‘s time as a sous chef at Gary Danko in the late 90s?). The yeast rolls were so sweet, soft, and classically Southern. They were so good it took everything in me not to ask for more. I knew we had a lot of good eats to come so I was pacing myself.

Soft Poached Egg from “Empire State South” (Photo courtesy of Beth Lee of OMGYummy.net)

We ordered a variety of appetizers and entrees for the table, including the Soft Poached Egg with wild nettles and grits; Crisp Pork Belly with kimchi grits; Wild Ramps with corned beef tongue and field peas served in a mini cast iron skillet; and the Ramp Orecchiette with carrots, peas and some beautiful fiddlehead ferns.

Everything we had was exceptional. The whole “farm to table” movement is really gaining steam there, and the freshness and imaginative use of all that wonderful produce was proof of that. The eggs and grits were rich and creamy, and the pasta was fresh, light and bright. All the combinations on each plate were inventive, classically southern (plenty of butter and bold flavors), but sophisticated. There was even a touch of Asian fusion in some of the dishes (the pork belly definitely had some soy sauce flavors going on).

But boy were we glad we ordered an extra helping of those amazing Kimchi Rice Grits. It was simply one of the most memorable dishes I’ve ever tasted…anywhere. The texture was like a thicker rice porridge or congee, but with more flavor and less soupy. And the kimchi gave the dish so much punch and flavor but never overpowered. I wish someone would replicate it in the Bay Area!

Peanuts and Coke Soft Serve w/Funnel Cake from “Empire State South” (Photo courtesy of Beth Lee of OMGYummy.net)

Before we ordered our Peanuts and Coke Soft Serve with Funnel Cake for dessert, Owner and Top Chef Master contestant, Chef Hugh Acheson came over to pay our table a visit and even sat down for a nice long chat with us. After he realized I was from the Bay Area, he talked about his time working for the now shuttered Mecca restaurant, and as opening sous-chef for Gary Danko back in the 90s. “I learned a lot while I was there, but he was a tyrant. He’d be the first to admit it, though,” he said of Danko.

I also got to experience Chef Acheson’s wickedly dry sense of humor, which unfortunately didn’t get enough airtime on Top Chef Master. He’ll be the first to mention what he calls his “monobrow,” which he’s been getting known for since the show started. “Somebody on Twitter told me I should shave my monobrow. They don’t even know me! Maybe they should focus on my food.” But he’ll be the first to laugh at himself, even mentioning what he calls “The Monobrow Preservation Society” frequently on his Twitter account.

My experience meeting Chef Acheson was indicative of my time in Atlanta. People there are ready to sit down and chat, have a good time, and take pride in all their city has to offer. I love San Francisco and it’s always been home, but I miss my taste of Southern hospitality.

Sweet Auburn BBQ truck
Facebook: Sweet Auburn BBQ
Twitter: @SweetAuburnBBQ
Various hours & locations

Sublime Doughnuts
Address: 535 Tenth Street Northwest, Atlanta, GA 30318
Phone: (404) 897-1801
Facebook:Sublime Doughnuts
Twitter: @SublimeDoughnut

Wisteria
Address: 471 North Highland Ave., Atlanta, GA. 30307
Phone: (404) 525-3363
Facebook: Wisteria Restaurant
Twitter: @wisteriaatlanta

Empire State South
Address: 999 Peachtree Street, Atlanta, GA 30309
Phone: (404) 541-1105
Facebook: Empire State South
Twitter: @ESSouth

*Cross posted on Bay Area Bites.

Dinner, Events, Food, For Kids/Parent, Peninsula, Review, San Francisco, South Bay, Street Food

Move Over Off the Grid: Moveable Feast Comes to the Peninsula

Posted on Tuesday, July 5, 2011Tuesday, July 5, 2011 by virgoinwonderland

Three popular trucks at 5:45 = MoBowl, Babaloo, and House of Siam on Wheels

Moveable Feast is to the South Bay and Peninsula, what Off the Grid is to San Francisco. But the vibe is most certainly different.

Held this past Friday on July 1st, Moveable Feast felt way more like a county fair than OtG’s hipster foodie hotspot. The San Mateo Event Center location also had plenty of grassy areas for the suburbanite families in attendance to have a dinnertime picnic. There was also a pricier flat parking fee of $10 per vehicle, though that didn’t seem to deter most people from checking out the inaugural event.

Moveable Feast Operator, Ryan Sebastian in front of his truck “Treatbot”

Moveable Feast (formerly called “SJ Eats”) is the creation of Ryan Sebastian. This former transportation planner always had plans of creating community spaces, and he knew food was a great catalyst to make that happen.

“My family always had big gatherings growing up in San Jose and I loved it. And my wife has a culinary background, so it happened pretty naturally.”

It started this past April with their first food truck gathering in San Jose. Their first time out was huge, but not exactly a success.

“I own the Treatbot ice cream truck with my wife, so I knew a lot of other trucks in the area. I knew the San Pedro Square Market in San Jose had enough parking space, so we ended up there on a Saturday with about 10 trucks and spread the word through Facebook. The demand was so much higher than we ever expected and it got out of control. There was overcrowding, the wait times for food were ridiculous and we got slaughtered on Yelp, afterwards.”

Three months later, after a lot more planning and organization, the San Jose event goes off in the same place every Saturday, without a hitch.

Their success eventually caught the attention of the folks at the San Mateo Events Center, who actually called Ryan to ask if he’d be interested in doing a similar event for the Peninsula.

“This is the biggest food truck event on the Peninsula, ever. Twenty-five trucks is pretty big. We’re gonna be here the first Friday of every month from here on out.”

Lines are getting long in front of the “An The Go” truck at 5:45

And attendance was pretty big too. Though the event was supposed to start at 5:30, there were plenty of folks checking out the scene at 5:15. By the time I had left at 6:15, the lines for some of the more popular trucks had gotten about 20 people deep, and I estimated anywhere from 1000-2000 people total with many more streaming in. Add to that some local live music on-site, and you’ve got a huge suburban block party.

3 popular trucks at 5:45 = Mama’s Empanadas, Hiyaaa, Curry Up Now

The line-up of trucks is intentionally made up of mostly Peninsula and South Bay-based food trucks like Curry Up Now, Mama’s Empanadas, Hiyaaa Naked Chorizo and BBQ Kalbi. That’s the main difference between Moveable Feast and Off the Grid. OtG features trucks from all over the Bay Area.

But Off the Grid organizer, Matt Cohen had talked a few months ago ambitiously about starting an OtG on the Peninsula. Is there room for both of them?

I estimated at least 1000-1500 people by 6pm.

“People in the Peninsula know there’s a huge demand for this and that the food coming out of these trucks is fantastic. This is America and there’s room for both of us in a metropolis of seven million people. I have nothing but respect for Matt. OtG is awesome!”

And Ryan has faith that mass food truck events like his are here to stay. “Ultimately, the idea of informal eating is not a new concept and it’s not a fad. When we provide legitimate marketplaces for these entrepreneurs to do business, it helps all of us do better.”

Moveable Feast
San Pedro Square, San Jose, Every Saturday 5-9pm
San Mateo Events Center, First Friday of every month, 5:30-10pm

Facebook:MVBLfeast
Twitter: @MVBLfeast

*Cross posted on Bay Area Bites

Dinner, Food, Lunch, Review, San Francisco, Travel

Is Tyler Florence’s Wayfare Tavern Worth the Hype?

Posted on Monday, June 20, 2011Monday, June 20, 2011 by virgoinwonderland

Open kitchen at Wayfare Tavern

Okay, I’ll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he’s worth more than 50 million dollars, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he’s got THREE in less than two years! (Wayfare Tavern, Rotisserie and Wine, & El Paseo) He’s clearly cashing in on his television fame.

These days, he’s getting plenty of press attention, both good AND bad. And I haven’t taken the critic’s giddy reviews over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a spokesperson for Applebee’s for goodness sake. It must be his over 290,000 fans on Twitter making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for.

Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.

The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.

The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash.

Avocado and Hearts of Palm Salad

The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel’s Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.

Buttermilk Fried Chicken

Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show Tyler’s Ultimate, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.

Macaroni and Cheese

We paired the chicken with an order of Macaroni and Cheese, made with jack cheese and perfectly toasted garlic breadcrumbs; and fresh local Grilled Asparagus with chive blossoms.

The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.

Carrot Cake

Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake.

The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.

The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.

I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout.

Notecard signed personally by Tyler Florence

I didn’t want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.

Dinner, Food, For Kids/Parent, Lunch, Peninsula, South Bay

Ramen Roundup

Posted on Tuesday, June 7, 2011Monday, June 6, 2011 by virgoinwonderland

Many Americans tend to associate instant ramen with college dorm life, poverty and hangovers. And who hasn’t had a meal of Cup-O-Noodles born out of desperation and lack of resources?

But in Japan, ramen is comfort food. It’s what many consider their national dish. And after the recent Earthquake and Tsunami, ramen served as a sign of normalcy and nourishment. Ramen houses are everywhere in Japan, and it’s one of the most affordable and filling meals you can get there.

These days, especially in the Bay Area, ramen is becoming somewhat of a “trend“. Recently, I’ve also noticed more places serving up different variations of the dish, all of which are fairly common in Japan.

Here are a few ramen houses outside San Francisco that serve three distinctly different versions of these tasty soup noodles.

Santa Ramen – 1944 S. El Camino Real, San Mateo, 650-344-5918

This place serves up the classic bowl of Japanese ramen with the typical three broths to choose from: miso (soybean paste), shoyu (soy sauce), and pork. It used to be THE place for Japanese natives to get an authentic bowl of ramen, but since moving to their newer location in a strip mall, the quality has declined.

Their broth and pork slices used to both taste like they took hours to make. However, on my most recent visit, the pork was actually cold. The noodles still had their classic chewy texture, but lacked depth and flavor. I was glad I had decided to add a little corn and kimchi for extra texture and kick. It’s still a decent bowl of noodles, but the joint’s lost some of its luster.

Maru Ichi Kuro Ramen — Kuro (black garlic) Ramen from Maru Ichi

Maru Ichi – 368 Castro St, Mountain View, 650-564-9931

I chose this place for two reasons: 1) they make their own noodles in house, 2) they’re known for a specific kind of ramen called “kuro” ramen, or “black” ramen. The black color comes from the browned garlic and was a kind of ramen developed in Japan in the 1960’s, as the menu describes. The black garlic oil sits on top of the pork broth like an oil spill. It looks more like a film of dirt and soot floating on top of the bowl, but thankfully it doesn’t taste that way. The rich garlic flavor is distinct but didn’t completely overwhelm. You do, however, have to be a fan of garlic to enjoy the rich, hearty broth.

Their housemade noodles are thinner than most, but you can taste their freshness. It’s something you don’t usually get at other ramen houses. It’s worth trying just to compare the difference in texture and flavor. Overall, Maru Ichi’s kuro ramen definitely wasn’t your usual bowl of ramen, and it was a nice change from the usual.

Dojo Ramen – 805 South B St, San Mateo, 650-401-6568

This place is actually in the spot where the old Santa Ramen used to be, and is owned by the same folks. But the differences are vast.

They specialize in something called “sutamina” ramen, which literally means “stamina” ramen. I’d call it “extreme” ramen because of the loads of garlic, spice and heat (which you can request to be even spicier), amount of fixings, and sheer fattiness of the broth. It’s like ramen on steroids. Everything is bolder and richer. And don’t come here if you don’t like spicy food.

The meat that comes with the Garlic Pork broth variation is impressive. There were two big thick slices of pork belly that could serve as an appetizer at a four-star restaurant. I was kicking myself for not ordering extra. It was simply wonderful; fatty and meaty, just like the broth.

And the noodles were the most impressive of any of the other places I visited. Their texture was perfectly chewy without being too firm or too soggy, and had great flavor.

So even without the “sutamina” label, Dojo’s was my favorite bowl of ramen simply based on the strength of its noodles and broth, which is really the sign of a superior bowl of ramen no matter where you are.

*This article is cross-posted on KQED’s Bay Area Bites.

Dinner, Events, Food, For Kids/Parent, Lunch, Travel

Highlights from the BlogHer Food Conference’s “Food Blogging for Change” Panel

Posted on Friday, May 27, 2011Sunday, May 29, 2011 by virgoinwonderland

L to R: Me, Andrew Wilder, Bettina Luescher, Michelle Ferrier, Mrs. Q (anonymous)

I got the chance to moderate one of the most diverse panels of speakers I have ever encountered while I was at the BlogHer Food Conference in Atlanta, recently. The subject of the talk was “Food Blogging for Change”. It’s a lofty subject that can be slightly overwhelming.

I introduced Bettina Luescher, Chief Spokesperson for the United Nations’ World Food Programme, which distributes food to over 70 countries; Andrew Wilder of the blog Eating Rules in Southern California, which offers tips and information for eating healthier; Michelle Ferrier of Locally Grown News in North Carolina, who sees food as a pathway to community and social change; and anonymous blogger, Mrs. Q of the blog Fed Up With Lunch in Illinois, who gained fame by blogging about her year-long project eating the school lunches that were served to the kids at the school she works at (hence her anonymity).

They all work passionately in their chosen communities, be it globally, nationally or locally. What they have in common is that they’re all working to promote changes in food policy, food education and the way we see food. They’re also aware of the power of using your voice for change. Here are some highlights of what we discussed.

Elaine: I wanted to pose three words to the panel: budget, taste and health. Can all three values coexist? Can it be done and does it become overwhelming for the average person to achieve all three in their daily lives?

Andrew: Taste is the number one reason people choose something to eat. Folks know they need to eat healthy, but time is a factor for many of us. But change starts with knowledge and knowing what is healthy for you. With budget, a recent study showed that many local farmers markets can be cheaper than going to the big box grocery store. Good food is everybody’s right. And it’s important to focus on ‘better’, not ‘best’. There’s no such thing as a ‘superfood’.

Elaine: Is safe, healthy food hard to access for certain populations, and is it realistic to assume that everyone can get access to it? MF: The Food Environmental Atlas online now has information available to help people find safe, healthy food communities that are developing food hubs for gathering, processing and distribution of healthy foods, such as community gardens. And food trucks are now being used in different communities to deliver safe and healthy food to communities where they don’t have good access to it.

Bettina: On an international scale, we are using some of those same ideas and methods. As an aid organization, we have buying power to purchase from small scale farmers (generally women) and support the farmer to pool food from other farmers and produce larger scale distribution. And in Haiti, we are buying milk from local farmers so they have an income and then we give it to children in school meal programs, which keeps it local and makes a huge difference.

Elaine: We’ve heard over the Conference that change can start with a hashtag. Do you believe social media can have that big of an impact on the various food communities you work with?

Michelle: One person’s website or blog can lead to a Facebook page, which can then lead to a Twitter account. Social media can allow one person to communicate to different audiences with different content. Twitter can provide fast facts, Facebook can give more information, your website can give personal opinions.

Andrew: Change happens one person at a time.

Bettina: I appeal to everyone in this room to be a voice. It’s not a guilt trip, it’s a power trip. It starts with knowledge, how to share and tell stories and present solutions. There are simple tricks to use with huge rewards.

Michelle: We all have images of hunger that we get from television and the media. But we have to turn that story on its head and recognize that all of our children are starved for good food.

Elaine: If you could come up with a “wishlist” of three changes you could enact in this country’s food policy, what would they be?

Mrs. Q: There needs to be legislation changes to our school lunch programs. 1) I think French Fries should no longer be considered a vegetable (applause breaks out). 2) Chocolate milk needs to go. 3) We need to ban processed meats in schools.

Michelle: 1) Local governments need to recognize that food security and access to healthy food needs to be viewed as something just as important as every other issue. 2) We need to bring back Home Economics classes at the elementary school level. 3) We need to change school lunch policies to a “last child-first child” policy.

Andrew: 1) The ideas of “organic” and “conventional” labeling requirements need to be swapped (applause breaks out). 2) Take any marketing language off every food package. 3) Stop subsidizing corn and instead subsidize fresh fruits and vegetables.

Bettina: I have one big one: No funding cuts for child hunger programs…EVER.

*For notes from the entire session, please visit this link.

Dinner, Events, Food, For Kids/Parent, Lunch, Peninsula, San Francisco, Street Food

Toasty Melts Food Truck is Grilled Cheese Goodness

Posted on Saturday, May 14, 2011Monday, August 15, 2011 by virgoinwonderland

The mere mention of a grilled cheese food truck tends to evoke one of two responses:

1) How hard can it be to make a grilled cheese at home? Why do you have to find a truck to go get it?
2) Damn, that sounds good.

Sure, you can make it yourself at home. But can it be easier, not to mention tastier, if you get it from the folks at Toasty Melts.

Business partners, Tiffany Lam and Alex Rando, started the Toasty Melts food cart in 2009 after being inspired by other popular carts like The Magic Curry Cart and The Creme Brulee Man. They also figured they could donate a portion of their earnings to the San Francisco Food Bank, where they were frequent volunteers.

So why switch from part-time food cart hobby to full-fledged food truck? “Matt Cohen wanted us to come to Off the Grid, but we weren’t that ambitious because we both had day jobs,” says Lam. She was a project manager for Marin company, Republic of Tea, and has since quit to devote herself completely to Toasty Melts. Rando is still at his day job. “We heard rumblings last year that the permit process was going to change. So last September, we finally started looking for a food truck to transition to,” says Lam.

Just this past March, they finally debuted their shiny new bright red food truck, ready to take on the already crowded food truck space.

But here’s the kicker: neither of them have any professional culinary experience. None! And that’s exactly how they came upon the decision to focus solely on the simplistic grilled cheese sandwich. “There’s no way we could do something fancier. It was definitely something we could execute. If we could do it, anyone could do it! It was the most realistic food avenue for us to take. But it’s also very versatile. We could be creative with the grilled cheese sandwiches and blend quality ingredients to make different variations.”

This simple sandwich requires no special equipment. They make the sandwiches on the truck’s grill, cooking up evenly and to a perfect golden brown.

I tried their two signature sandwiches: The ABC, which has thin apple slices, bacon from Zoe’s Meats and cheddar cheese; and the 3 Cheese, made up of smoked gouda, jack and cheddar cheeses. Both were served on Panorama bread, made locally in San Francisco. Most of the cheeses they use are from Kerrygold.

Both had the perfect amount of toastiness with the right amount of crunch. But the interior of the bread was also soft and pillowy with just enough buttery goodness.

The 3 Cheese stood out because it was amazing to me how distinctive all three cheeses were even when melted together. The jack cheese was smooth and creamy, the cheddar gave it the classic flavor, and the smoked gouda provided a wonderfully sharp punch that made it stand out. I absolutely loved it.

I have to admit, though, that I wanted more from the ABC. The best thing about it was the thinly sliced apples, which gave the sandwich additional texture and a subtly sweet contrast in flavor. The bacon, unfortunately, was a bit dry and rubbery. I would’ve loved if it were more crunchy. And I longed for a cheese with a tad more flavor. The jack cheese just couldn’t hold its own.

Regardless, their sandwiches are still worth going back for, especially if you’ve got a hankering for a good grilled cheese. It’s fresh, perfectly toasty and gooey, affordable at $4-$6 a pop, and easier than making it yourself. “Who would want to shred and blend three different cheeses for one grilled cheese at home? We also provide the novelty and the convenience,” says Lam.

For now, you can find them at Off the Grid on alternating Mondays at Civic Center Plaza and on alternating Tuesdays at UN Plaza, along with possible regular stops in San Mateo and Brisbane. Lam wants to have a firm presence in San Francisco, though, despite the food truck permit drama that seems to happen frequently these days.

“We’re going to continue to pursue all our permits for various locations in San Francisco. And Alex and I would love to expand our menu at some point. For now, it’s just the one truck. My Dad owned a restaurant and I don’t know if I really want to own a brick and mortar restaurant. This one truck takes every ounce of my energy!”

Toasty Melts
Off the Grid Mondays and Tuesdays & other various locations pending
www.toastymelts.com
@ToastyMelts
Facebook.com/ToastyMelts

*Cross-posted on Bay Area Bites.