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What is the best place in Sausalito to get a quick lunch with good food?

Thanks for the F3 recommendations-- yesterday afternoon, the restaurants on the main strip of Sausalito all had waits so long it would have made more sense to take the ferry back and eat in SF. F3 was spacious and less chaotic.

F3's brussels sprout chips were excellent and the burger was solid.
Some other items were ok. Pommes Dauphines, deep fried mashed potato and choux pastry puffs, were kind of clunky and didn't have the appeal of the smaller ones at Gregoire. Mac & Cheese had lots of fancy ingredients, but tasted too much like alfredo sauce.

1 day ago
hyperbowler in San Francisco Bay Area

The Pot Sticker in Chinatown [San Francisco]

These guys have a pattern of changing the format of places and taking a long time to change the name.

The one in Newark is called "Newark Cafe" and it's in the same complex as 85°C Bakery Cafe. The menu in the window was identical to the one I saw at Hunan Cuisine in Chinatown. I don't who owned the place at the time, but I read that Newark Cafe was more a Hong Kong style eatery until a year ago.

1 day ago
hyperbowler in San Francisco Bay Area

Barbacco [SF]

Huh, I guess reservations always placed me at the bar or in the type of seating they still have in the back half of the restaurant.

The server told me that the chef changed. The chef de cuisine changed three years ago, and tableHopper reported this past April that they're advertising for a new one.

2 days ago
hyperbowler in San Francisco Bay Area

Barbacco [SF]

Barbacco was one of my favorite places a few years ago, certainly for its value. It's been well over a year since my last visit, and I was disappointed to see it go downhill.

Recommended:

Spring onion, ricotta, and almond bruschetta
Hen of the woods mushroom bruschetta
Sweet summer corn, cherry tomatoes, and basil
Roasted octopus, potato, celery
Chocolate polenta cake --- the desserts come from Perbacco's kitchen and this was a success. The grittiness of the polenta brought this flourless chocolate cake to life.

Wouldn't recommend:

Chicken liver bruschetta--- offal taste too strong

The chitarra pasta with meatballs had excellent juicy meatballs. The pasta was cut as thick as udon noodles and looked promising, but they were gummy.

They ran out of polenta by 6:30, so we got the brussels sprouts. In the past, they were bright green with black charred bits, a bit too oily but delicious. Tonight they were brown throughout, like dead leaves, with no flavor other than the anchovies in the sauce.

The experience has changed to some degree and I understand the chef has changed as well. The tables near the door have been converted to shared tables. The tables feel a lot less congested, and this is in part due to the replacement of those awful iPads with good old paper menus. There were lots of empty seats for being a Saturday night.

Jul 20, 2014
hyperbowler in San Francisco Bay Area

Biscuits and Gravy: SFBA Dish of the Month July 2014

Front porch in Bernal Heights has biscuits and gravy on their weekend brunch menu for $7. Gravy came nearly to the height of the two biscuits, and at no point saturated them. The smooth gravy and bits of sausage clung to the biscuits. Gravy was spicy with a meaty flavor. The biscuits were firm and held together. Any buttery flavor or tang was offset by the gravy.

Fun place to nurse a hangover. Dark overall, with a red lamp overlooking the repurposed auto seats we sat on.

Jul 19, 2014
hyperbowler in San Francisco Bay Area

Homemade Frozen Dumpling close to Palo Alto?

Town of dumpling had them as of a year ago

Jul 17, 2014
hyperbowler in San Francisco Bay Area

Sungari restaurant -- Northeastern chinese in Excelsior (SF)

The dip looks a bit reddish in the photo, but it didn't have any heat and was fully brown. The base is some kind of fermented soy product-the taste reminded me mostly of Chinese style zha jiang mian (yellow soybean paste?) and a bit of white fermented bean curd.

The dish is called Běifāng dà fēngshōu 北方大豐收 (Northern large bumper harvest). I'm certain I've seen something that translated to "bumper harvest" recently so another Bay Area restaurant may have this too.

The bulk of dishes from the "Specialties" section of the menu I listed above can be found elsewhere, at least by name, so I'll look at some other Dongbei menus over the weekend to see what dishes here might be unique. Based on some travel resources referencing Northeastern China, "I04 chicken cooked mushrooms" (Xiaoji dun mogu ) should be a specialty.

Jul 17, 2014
hyperbowler in San Francisco Bay Area

Sungari restaurant -- Northeastern chinese in Excelsior (SF)

Except for two people getting take out, I was the only one in there so service was fine :-) They've been open for a week and the one server hung out in the dining area the whole time.

Yeah, those are a mixture of their and my translations, so that's why there's no cultural/culinary context or floweriness --- I hope they can get someone good to finish translating their menu b/c the person they hired, to their chagrin, clearly used google translate.

Jul 17, 2014
hyperbowler in San Francisco Bay Area

Ny'ers 1st time itinerary. Feedback welcomed

Sounds like a fun day. Make sure to make reservations for Alcatraz and the brewery as soon as possible

Jul 16, 2014
hyperbowler in San Francisco Bay Area

2014 regional Chinese roundup

Two northeast China restaurants in SF:

China North Dumpling (Outer Sunset SF) chef from Shenyang
http://chowhound.chow.com/topics/981311

Sungari Restaurant (Excelsior SF) chef from somewhere in Liaoning : http://chowhound.chow.com/topics/982662

Also for the northeast, Made in China (Parkside, SF) has sections of the menu titled "Shenyang Tasty BBQ," "Dongbei Classic Dishes,""Northeast tasty hotspicy," and "Northeast tasty dishes."

Jul 16, 2014
hyperbowler in San Francisco Bay Area

Sungari restaurant -- Northeastern chinese in Excelsior (SF)

I caught a tip on Tablehopper about Sun Gari, a Chinese restaurant in Excelsior with a chef from Dongbei (i.e., the provinces in Northeastern China).

The name references the Songua River in Northeast China. The menu sports boiled dumplings, hand cut noodles (not hand pulled), clay pot items, cold appetizers, lots of vegetarian/tofu dishes, some Chinese American things, and the specialties below. I may have misunderstood, but I think the woman behind the counter said the chef is from Liaoning province, but not the capital Shenyang.

They indicated that the menu's English translations needed help, so I played amateur translator and used Pleco to help them with some editing for their next revision. I'm not familiar with a lot of these dishes, but here's a stab at translating their list of specialties:

K01 泡椒鳳爪 Pickled chile chicken feet
K02 蒜苗紅豆腐 Garlic greens red bean curd
K03 北方炸茄盒 Northern fried eggplant box
K04 北方溜肥腸 Northern sauteed intestines
K05 豆豉燒肥腸 Black bean stewed intestines
K06 醬爆泥鳅 Sauce fried loach
K07 酸菜炒腰片Sauerkraut fried kidney slices
K08 椒鹽腰塊 Salt and pepper kidney pieces
K09 乾蒸雞翅 Dry steamed chicken wings
K10 椒鹽鷄翅 Salt and pepper chicken wings
K11 漂香鷄翅 Piao chang chicken wings
K12涼瓜排骨 Bitter melon ribs
K13椒鹽排健 Salt and pepper ribs
K14北方溜排骨 Northern ribs
K15 孜然掌肉/半肉 Cumin lamb/beef
K16 葱爆眷肉/半肉 Scallions lamb /beef
K17 沙茶羊肉/半肉 Shacha lamb/beef
K18 北方鍋包肉 Northern pot package of meat
K19 北方糖醋肉段 Northern sweet and sour pork
K20 北方紅燒肉 Northern red braised pork
K21 蒜苗回鍋肉 Garlic greens twice cooked pork
K22 花溪牛肉乾 Huaxi beef jerky (Huaxi is a city in Jiangsu, not Dongbei)
K23 火爆腰花(雙花)Kidney flower
K24紅燒席眼獅子頭 Red braised tiger dress lion's head meatball
K25老湯毛血堆 Mao Xue Wang (blood soup)
K26私房紅燜鴨 Red braised duck
K27紅燒蹄筋 Red braised tendon

Northeastern specialities seem to be noted elsewhere on the menu with the English word "North" in them.

I don't know my way around a Northeast menu, so I got three unfamiliar dishes and Shanghai noodles to play it safe:

E07 Shanghai handmade noodles : These thick hand cut noodles were smooth. Their texture is closer to the thick and wide fresh fettuccine/tagliatelle ideal for soups. The noodles themselves were pretty good, but these are not the rougher surface, taller, and chewier textured udon-like noodles.

H08 North great harvest (literally bumper crop) : Lettuce, red radishes, and cucumber spears with a thick umami and salt heavy pork and egg sheet (maybe tofu skin) dip. Nice appetizer for a large group. Anyone know more about this dish?

K03 North fried eggplant box: deep-fried sandwich of eggplant with a center of ground pork, coated in a heavy tempura-like batter. The batter is seasoned with salt and black pepper.

K18 北方鍋包肉 Northern pot package of meat: scored boneless slices of pork deep fried and tossed with sweet and sour sauce.

It's located on Mission across from Goldilocks Bakery and Pissed off Pete's.
4543 Mission St, 94112
415-333-3681

Jul 16, 2014
hyperbowler in San Francisco Bay Area
3

Chad Robertson's influence on SF pizza scene

I'm missing something. Robert's description, which he identified as common throughout Northern California, doesn't differ much from doughy pizza I've eaten throughout the US and Northern California. Is it really any different than what you get in the US at places without a "regional style" or Papa John's for that matter?

Jul 15, 2014
hyperbowler in San Francisco Bay Area

authentic chinese restaurant with good ambience for a first date?

I haven't eaten at Grand Hotpot Lounge, but their menu contains photographs of dishes and that might make ordering less daunting. Of course, not everyone likes spicy and/or Sichuan food.

Kingdom of Dumpling and House of Pancakes aren't very different ambience-wise.

I like soupçon's suggestion of Terra Cotta Warrior. There are modern touches to the decor such as a piece of driftwood, the menu is short, you can balance the meal with cold small plates. Aside from the sourness and spiciness, there's not a lot on the menu to scare picky people off (e.g., minimal offal and seafoods), so it's safe for a first date, even if the food might be unfamiliar.

http://chowhound.chow.com/topics/968821

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Week in SF - Critique this list and suggest a meal

I've never thought of there being a "local style" for how corn tortillas are prepared, but I agree that crisp tacos are not common. Sometimes they're grilled in minimal oil, sometimes they're steamed.

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Chad Robertson's influence on SF pizza scene

This comment kind of got lost in the fray above, " nobody recognizes San Francisco even had an old local pizza style (now mostly extinct) to begin with."

Is/was there a local style and was it any good compared to what's available now?

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Week in SF - Critique this list and suggest a meal

I don't get the appeal of their "tacos" and "gamja fries" at Namu Gaji, but the okonomiyaki and korean fried chicken are dishes I return to.

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Ethiopian Injera Made Only with Teff in Oakland

Come to think of it, one of those places required 24 hour notice to guarantee a gluten-free injera. That may no longer be the case, but it's worth calling them in advance to ensure you get what you need.

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Week in SF - Critique this list and suggest a meal

If it makes any difference, I would categorize fog city as a hybrid between Zuni and Nopa. Are you traveling by yourself? If so, the overlap wouldn't make much of a difference since you be limited in how much you could order anyway(in terms of quantity, not Variety, but the chicken at Zuni is intended for two people). AQ is more experimental, expensive, and has more exotic ingredients.

What day of the week's day one? That might open/close certain restaurant possibilities throughout the week.

If you get a taco at La taqueria , make sure to ask them to make it crispy

Jul 14, 2014
hyperbowler in San Francisco Bay Area

Ethiopian Injera Made Only with Teff in Oakland

Be sure to specify to the server--- ensarro for example charges $1 extra for the 100% teff

Jul 13, 2014
hyperbowler in San Francisco Bay Area

Need Romanian pastrami fix

http://chowhound.chow.com/topics/981807

Can you clarify a bit how this differs from other types of pastrami?

Jul 12, 2014
hyperbowler in San Francisco Bay Area

Porcellino [San Francisco]

At about 1/3 capacity, it might have been the emptiest Noe restaurant at 8pm on a Friday.

The $10 Chef's selection salumi platter contained lonza and two other meats. Good stuff, but I wish I'd asked what would be on it--- we'd also ordered a board item, lonza on melon. Also costing $10, it contained the same quantity of lonza as on the salumi platter served with underripe melon.

Spaghettini amatriciana : the thick and spicy sauce clung to the al dente, almost unyielding pasta, making for a lovely textured dish. But the main draw was missing tonight--- for some reason they used pancetta instead of guanciale, so it lacked enough porkiness to compete with the tomato sauce and spiciness.

Porchetta plate : the porchetta, though tender, had all the fat rendered out and lacked a crisp skin. Fennel and arugula was very acidic, but well matched to the meat.

The casual format made for a rocky experience. The salad, salumi, pasta, and meat were all delivered at the same time. That might have worked with full sized dinner plates, but made for a mixing of dishes on the small bread plates provided.

Jul 12, 2014
hyperbowler in San Francisco Bay Area

Mixed Grain -- Korean in Walnut Creek

Nice catch! That seems to be true according to these California records. It's funny. I asked the server if the owner had any other restaurants and she told me no.

http://abc.ca.gov/datport/LQSdata.asp...
http://www.abc.ca.gov/datport/LQSdata...

It looks like there's also an ohgane in Dublin. That would make it seven restaurants total for the mother and daughter
http://www.abc.ca.gov/datport/LQSData...

Jul 11, 2014
hyperbowler in San Francisco Bay Area

Please Help Critique My San Fran Eating Itinerary

The OP's profile lists Alinea as their favorite restaurant. AQ is going to be more that side of things than Chez Panisse, but they might also consider pricier Atelier Crenn.

AQ's summer menu has lots of good bites. I preferred their cheese plate to the desserts, all of which marveled the eyes more than palate.

More about Chez Panisse: http://chowhound.chow.com/topics/9800...

Jul 10, 2014
hyperbowler in San Francisco Bay Area
2

Short day trip suggestions [San Francisco]

The Dogpatch and Mission suggestions are worth taking.

You should explore more of SF, but if you want to see North Beach or Chinatown from a different angle: http://chowhound.chow.com/topics/9221...

Jul 10, 2014
hyperbowler in San Francisco Bay Area

China Village (Albany) is open!

vulber reports on "fish head with chiles" at Made In China ( http://chowhound.chow.com/topics/9666... ). That dish is listed on their menu as "stunning double-pepper fish head" ( shuang jiao yu tou 雙椒魚頭 ) :

Ah... I knew these posts rang a bell---we tried to order "stunning double-pepper fish head" at a Made in China Chowdown but they were out of it. it sounds like what's at Grand Hot Pot Lounge. Could this be the origin of China Village's dish?

Here's a recipe
https://translate.google.com/translat...

That recipe lists the pickled peppers as "duo jiao:"

From Wikipedia:
"Duo jiao sauce (duo jiao 剁椒) originates from Hunan cuisine, which is reputed to be even spicier than Sichuan cuisine. Duo means chopped, and jiao means chili. Duo jiao is made of chopped red chilis pickled in a brine solution, and has a salty and sour pickled taste; it is the key flavoring in the signature Hunan dish duo jiao yu tou (剁椒鱼头), fish head steamed with chopped chili."

Jul 10, 2014
hyperbowler in San Francisco Bay Area

Beijing Resturant (the Alemany location) - what is recommended? [San Francisco]

davidg1, I see what you mean. I got some takeout tonight and tried to play if safe with dishes I've had before.

Noodles for the chao bing didn't have as much body as the last time I had this and overall the dish looked and tasted like cheap and greasy chow mein.

Cumin lamb was ok, but despite whole cumin seeds, lacked the aggressive spicing that made them a standout in the past.

House special steamed meat ball. There are identical to what I've had there before. The tennis ball sized pork meatballs are cut with rice and are lightly seasoned. These are blander than your average lion's head meatball, but they're tender and uniformly cooked/colored.

Well, at least they have a parking lot.

Jul 09, 2014
hyperbowler in San Francisco Bay Area

Mixed Grain -- Korean in Walnut Creek

Very good to know!

Mixed-Grain has a bunch of health-sounding jibba-jabba listed for their specials and the "Fire bird's nest" warnings are also a marketing move. That said, the Fire-bird's nest burned higher than 5/10.

Jul 09, 2014
hyperbowler in San Francisco Bay Area

Rye Project, Newish Delicatessen [SOMA, San Francisco]

Wow, that's a lot of meat!

I realize pastrami has roots in Romania, but does anyone know what "Romanian pastrami" refers to?

From some quick searches, it seems to be a term that distinguishes good quality pastrami from crap like Boar's head. Is that it, or is there a unifying spicing/technique/cut that's different from what something like Katz's, Carnegie Deli, or Langer's sells?

Jul 08, 2014
hyperbowler in San Francisco Bay Area

Unique to SF or Cal - Must eats for out-of towners

Some history of dutch crunch's availability in the US: http://chowhound.chow.com/topics/301445

Jul 08, 2014
hyperbowler in San Francisco Bay Area

Walnut creek / Dublin itinerary

Thanks for the additional rec's. I was thinking of returning to Cooperage, and sticking to the smaller plates and then getting dessert at Chow, but Rustic Tavern looks a nice alternative.

Jul 08, 2014
hyperbowler in San Francisco Bay Area