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Ordinaire Wine Bar/Shop in Oakland

Go to the webpage and click on Events

Pupusas : SFBA Dish of the Month September 2014

Bocanova has a Pork Pupusa on their brunch menu for $13.

Menu description has fried egg, black beans, cole slaw, pickled onion, and tomatillo. I thought some things would come on the side, but everything came in a big stack, and unadvertised were some crumbled queso fresco and chopped cilantro.

Also, this was a cheese pupusa with the above toppings plus roasted pork under the over-easy egg, instead of having some chicharrón (Salvadoran shredded pork) inside the pupusa with the cheese.

There was a lot going on and the pupusa got lost except for a couple of bites of the edges that escaped the toppings, which I liked because some cheese had oozed out and crisped up on the griddle.

The curtido had visible red pepper flakes and oregano, but neither flavor was very prominent.

It satisfied for breakfast, but is not something I would order again.

Pho Saigon (Tenderloin, San Francisco)

their version was very close to what I got out of Google Translate

Impressing out-of-towners in the East Bay - discussion

sample Commis menu w/ wine pairings

Pupusas : SFBA Dish of the Month September 2014

i'm surprised everything tasted the same. what types did you get?

Lupita's is my favorite in Oakland. my "go-to" there is the loroco.

btw, Lupita's (or their truck in the parking lot) is where Bourdain ate at on the SF "No Reservations"

Keane aims to reopen Cyrus in Alexander Valley

Hi Melanie, your poll link isn't operational

"Hi there!
If this is your first time here you're probably wondering what this is.

As soon as your presenter displays a poll, we'll automatically update this area and give you the voting options.


Just hang tight, you're ready to go."

Khao Mun Gai


Pupusas : SFBA Dish of the Month September 2014

In Oakland, Casa Jimenez had a surprisingly tasty, grease-free loroco pupusa. Curtido is pretty average.

Further south in Hayward, Pupuseria las Cabanas has nice pupusas (corn & rice) and a curtido with a little kick.

There's a Planes de Renderos in Hayward too. I haven't tried it yet. Is it related to the SF one?

There's a place in Richmond I like whose name escapes me ATM.

Reply posts not allowed with Firefox?

This looks like a bad design decision.

So if you have additional commentary on an answer you have to add another, different response, which fragments the information?

Sep 01, 2014
drewskiSF in Site Talk

Okonomiyaki: SFBA Dish of the Month August 2014

PSA: Ramen Tomo in Oakland no longer serves the French Fry Okonomiyaki that's on their online menu.

They do have "French Fries with Ramen Spices" on the menu, which I didn't try.

Kainbigan Restaurant (Oakland)

website for the food festival

Kainbigan Restaurant (Oakland)

they have a pork adobo as well. i agree with ...tm... about the nice acidity / balance in the adobo here.

i see, from Zippo's menu link, they've added the "Garlic Noodle Special" (topped with crispy adobo) to the main menu; you used to have to know to ask.

i'm not a huge garlic noodle fan, in general, but that crispy adobo is like crack.

What's the best Thai (or any SE Asian) in Santa Rosa? In Sonoma County?

Nice report!

Datapoint about lettuce upcharging.

I noticed that Vung Tau in Newark charges $1 extra for lettuce & herbs with their Banh Khot while the mothership in San Jose does not (Not sure if they do this for Cha Gio)

Anyway, I asked about this and the waiter said that most people at the Newark location didn't touch the lettuce so it was thrown out. They now charge a lower base price and have the $1 charge for people who want the lettuce / herbs.

Banh Khot at the Newark location is $7.50 vs. $8.95 at the San Jose location.

Seoul Gom Tang review (Oakland)

I found this part of the SFGate article humorous:

"Bowls of a slightly milky looking beef broth come in several varieties. One, suk uh gom tang, is made substantial with a variety of beef cuts. It’s likely the most accessible for people who don’t eat a lot of Korean food."

Suk Uh Gom Tang is like the Pho Dac Biet of Gom Tang. The menu calls the proteins "Thoroughly Cooked Mixed Beef" but it comes with tripe, tendon, and small intestine along with thin slices of beef tongue to go with more standard brisket.

For a better introduction, I'd recommend the straight Brisket version, Chadolbaegi Gom Tang.

Seoul Gom Tang review (Oakland)

"jjin" refers to the cooking technique.

jjin mandu - steamed dumpling
gun mandu - fried (pan or deep fried)
mul mandu - boiled

i didn't know they had a compact version there. i only recall seeing the large steamed mandu which are on the menu in Korean (iirc) as "wang mandu" ("king" for the large size) which come out in a big steamer tray. those are jjin-mandu.

the ones you had were in the bean sprout soup? if so, you'd call them mul-mandu. sounds like they may have had some kimchi in them adding the sourness?

Dim Sum Club -- XLB worth seeking out? [San Francisco]

got it. i'll just go back to bemused lurking now . . .

Dim Sum Club -- XLB worth seeking out? [San Francisco]

i think folks are picking nits . . .

group hug? and an XLB Chowdown? :)

Sungari Dumpling house -- Northeastern chinese in Excelsior (SF)

the "multicolor lift" looks like a vegetarian take on Liang Zhang Pi / Yang Jiang Pi

Dim Sum Club (Russian Hill, San Francisco)

gotta be ShanghaiKid

Chowdown Report: SF Excelsior Food Crawl Part I (Aug 2014)

the pupusa with "regional spice" could be Loroco? it's a small green flower bud.

Jack's Oyster Bar & Fish House-Jack London [Oakland]

Stopped by for brunch. Cool mural of the Bay Bridge, SF, & Oakland along the dining room wall to the bathrooms.

Had half a dozen of the $1.50 oysters, squid ink "carbonara", and soft shell crab with black garlic sauce & kimchi.

The oysters were small, sweet & lightly briney. I can't remember the type, but wasn't one of the ones on the menu. Maybe the "Reach Island" that ShanghaiKid got.

The server didn't provide any sauce descriptions so the first oyster got way too much of habanero sauce (upper left sauce) The cocktail sauce was good, but the mignonette was kinda bland.

The "carbonara" was ordered with no bacon and looked interesting with the unbroken, slow cooked egg yolk on top. Mixing it in found an unexpected briney broth which completely diluted the rich egg yolk. It had thick squares of pasta which seemed odd. The dish, as a whole, was a little underseasoned, maybe accentuated / caused by the omission of the bacon.

The soft shell crab dish was the winner with two lightly battered and crisp crabs sliced in half. Both crabs had the tomalley. Nice umami from the black garlic sauce.

The kimchi was made from scallions and while looking like it might have a kick was completely tame in flavor.

Service was so-so which is hopefully because it was day 4 of operations.

Real Doner in Petaluma going veggie?

I can't comment on the signs / menu changes, but eggs in hummus sounds odd to me.

Okonomiyaki: SFBA Dish of the Month August 2014

Izakaya Restaurant in San Jose has four variations on the menu
-Okonomiyaki - Japanese pancake w/ octopus $10.75
-Okra okonomiyaki - pancake w/ okra $10.75
-Buta okonomiyaki - pancake w/ porkbelly $13.75
-Mochi okonomi - pancake /w rice cake, cod fish roe $13.75
+2.75 add tako/mochi/okra

I got the basic one. It's Osaka style, ~8" and 1/2" thick pancake on a cast iron pan and topped with sauce, mayo, shaved bonito, pickled ginger, and nori powder.

I liked their version. The moist inside of the pancake had a decent amount of octopus and also had some of the red pickled ginger. Not too much of the tart sauce. I ate about half and the bottom stayed reasonably crisp while I was eating it.

1335 N. 1st St.
San Jose, CA

Sujebi, Korean torn noodles?

I tried their version earlier this year. The Korean on the menu is Gamja (Potato) Sujebi.

There is a variety of interpretations of "Gamja Sujebi" ranging from regular wheat based noodles with potato chunks in the soup, to noodle dough with potato added, to more dumpling like dough balls vaguely similar to Italian gnocchi which is what I was expecting from the English translation.

This version was a hybrid of the first and second options with noodles made with potato flour along with potato chunks and while the noodles were nice and chewy and soaking in a tasty, thick egg-drop-y broth. I liked the noodles, but they did not fit the "gnocchi" description.

Yongewa Kitchen - Tibetan and Chinese in Cotati [Sonoma County]

If you liked the torn noodles you should keep an eye out for Korean Sujebi

Michael Warring- on I-80 corridor in Vallejo

Sounds interesting, but pricey for the area? Hopefully will get the business needed to keep that up.

Only set menu or can you do ala carte?

Tamashii ramen pacific east mall,richmond

Can't speak for Melanie (or to Ramen Underground, which I haven't tried), but with Bear's Ramen House in Berkeley's Asian Ghetto at the bottom (instant noodle blocks. powdered broth), it would be hard not to make the cut . . .

Ramen Street Festival part of J-Pop Summit, SF Japantown July 19-20, 2014!

LOL! really?

there are many types of ramen. different strokes for different folks ;-)

My Hunt for a California Burrito in the Bay Area.

Couldn't find it on y*lp. Google found it's Angelou's

I guess their search engine isn't that great and couldn't handle the missing 'u'


Angelou's Mexican Grill
21 N 2nd St
San Jose, CA 95113

you go away for a week, and the food you miss most is....

any specific restaurants?