Insights, tips, and restaurant reports from CHOW editors and Chowhound.
Cecelia has been going to Palo Alto Sol for ten years. She likes the mole fine, but the thing that really floats her boat is their pure pollo al guajillo. The chicken itself is variable in quality, but the sauce is always fabulous–mellow, complex, and deeply chile, without being spicy. That guajillo always satisfies, in all the dishes that use it.
The salsas are showstoppers, too–a fresh, chunky tomatillo, and a smoky salsa of roasted peppers.
Palo Alto Sol Restaurant [Peninsula]
408 S California Ave., Palo Alto
Board Links: Palo Del Sol (Palo Alto, CA) —wonderful mole and guajillo sauces
Hime is it, says chaddict. If he didn’t live so far away, he’d be there constantly.
Hamachi sashimi with jalapeno and soy-garlic sauce ($11.20) is one of the best dishes. It’s got just the right amount of jalapeno and very light saucing. You have to get this one.
Kobe beef lettuce cups ($9.50) are not super Japanese, but taste seriously good nonetheless, filled with a warm, savory beef mixture. A dish called “Japanese Garden” ($12) is a terrific example of kaiseki cuisine: eight cold vegetable preparations, all distinct. The textures of the vegetables are sublime; even the yam tastes different, with an utterly unique texture. This is a huge dish–split it, or it’ll be most of your dinner (by no means a bad prospect).
Sashimi moriawase ($19.50) is quite a lot of stuff–fish, scallop, amaebi, and tempura prawn heads–served in a lit bowl filled with ice. Baked black cod with saikyomiso ($18.50) is cooked to absolute perfection–silky delicate, yet boldly flavored. It’s even better than the black cod at Ame.
Forty bucks a person before tip will get you enough food for a lunch’s worth of leftovers.
The place has a great vibe, and exceedingly friendly staff.
Hours: from 5:30 p.m. to 10 p.m.
5:30 p.m. to midnight Fridays and Saturdays.
Formerly Market Place Cafe
2353 Lombard St., San Francisco
Board Links: Hime’s menu
"In a world where there's so much bad food even at the high level, I'd much rather eat at a restaurant that at least is taking care." READ MORE
Rule #1: don’t ever bring anyone a $2 bottle. Ever. READ MORE
You know, it's just not a party until somebody busts out the illegal substance. That somebody can be you. READ MORE
The perfect brown-bag lunch would be part store-bought, part easy-home-made, it wouldn’t take long to assemble the night before. Just like childhood lunch-box spreads, it would have multiple pieces, including snack and cookies. READ MORE
We don't guarantee these methods, but we know people who swear by them. READ MORE
Someone spilled a whole glass on us and you'd never know. READ MORE
Entertain in an instant with these 12 staples. READ MORE
We go for the real meat, the sustainably farmed, humanely raised and slaughtered, heritage, no-hormone, quality product, and for guys behind the counter knowledgeable enough to tell us where the meat came from and how to cook it. READ MORE