Give it a push to get it to the size you want. ... WATCH THE VIDEO
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Enssaro, which has been mentioned recently by a few hounds as a new favorite Ethiopian restaurant, "lived up to the hype," says Ruth Lafler after organizing a chowdown there. "When Ethiopian food is done poorly, the flavors get muddy and the dishes tend to taste the same. These dishes were all distinctive and complexly seasoned."
The vegetarian dishes are stellar, Ruth says, especially the gomen (collard greens), which have both sweetness and tang. Atakilt, a medley of slow-cooked vegetables, includes the unusual addition of beets.
Doro wat (chicken stew) was a hit, "an unforgettable, savory dish potent with rich flavor," says Antarctic Widow. Lamb banatu is another favorite, a tender and delicious tomatoey stew with pieces of soft injera bread mixed in. The beef dishes are forgettable, Ruth thinks, although the special kitfo, a kind of spiced steak tartare, has plenty of other fans among the hounds. "Very nice delicate flavors and tender beef," says roster.
Enssaro [East Bay]
366 Grand Avenue, Oakland
In a healthy twist on a classic dim sum offering, Wing Lee Bakery now has whole wheat bao, says Melanie Wong. They're "actually kind of mind-expanding after a lifetime of white buns," says indigirl. Melanie describes them as "soft and tender, just a slight bit coarser than the white flour would be, and the filling's just the same." For the record, that filling was chicken; a combo variation involves boneless chicken thigh meat, Chinese sausage (lop cheong), hard-cooked egg, scallions, and black mushroom. The whole-wheat bao are also available at sister restaurant Happy Bakery and likely also at Wei Lee, under the same ownership.
Speaking of Chinese sausage (a handy addition to noodle soup when you're at home), the lop cheong at Mow Lee Shing Kee & Co "is the best in San Francisco has to offer," says yimster. The Chinatown spot is the last one still making "waxed"/preserved meats in-house the old-fashioned way, he says. They also do a good duck liver lop cheung—monku always gets a few pounds of each kind for family back in LA when visiting SF.
gordon wing was pleased with the tender, flavorful lop cheung he got at Wycen Foods. They're a safe bet, concedes yimster, and the option of cut-up sausages is really convenient.
Wing Lee Bakery [Inner Richmond District]
503 Clement Street, San Francisco
Happy Bakery [Sunset]
2253 Irving Street, San Francisco
Wei Lee Chinese Food & Donut [Inner Richmond District]
700 Clement Street, San Francisco
Mow Lee Shing Kee & Co [Chinatown]
774 Commercial Street, San Francisco
Wycen Foods [Chinatown]
903 Washington Street, San Francisco
Canada Makes Magic Pigs: Canada has green-lighted the "limited production" of a genetically modified pig, dubbed the "Enviropig," which excretes less polluting poop. Up next: Golden-egg laying geese? Teenage Mutant Ninja Turtles? via Discover
Chicago Schools On the Food Revolution Bandwagon: Starting in June, Chicago Public schools will be serving healthier lunches with more whole grains, dark green and orange veggies, and leaving "'dessert or candy-type' ingredients off the breakfast menu." via Chicago Sun Times
"MB's palate is limited. Ethnic is generally out and if the place doesn't have a full bar, cute waiters, the slab of meat option and a twist, he won't give it a high review." – ML8000, in a discussion of San Francisco Chronicle critic Michael Bauer and his Top 100 Bay Area Restaurants list
"We just returned from dining at Hachi Ju Hachi in Saratoga, and it was an absolutely AMAZING experience!" – slydep, referring to the new upscale Japanese restaurant Hachi Ju Hachi, where the former chef of the kappo-style Hamon Washoku can now be found
"Mixed scoop of cardamom + dulce de leche for $2.95 = happiness." – bradluen, on the new location of Lush Gelato in Berkeley
In time for spring and summer harvests, Deborah Madison brings us Seasonal Fruit Desserts with recipes for things like Huckleberry Cream Tart, Apricot Fold-Over Pie, and fruit and cheese pairings. Madison has a way of packing lots of info into her cookbooks without making them dry, and finding classy flavor combos that inspire.