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New Yorkers Seeking the Good Stuff

The Ferry Building on Saturday offers various SF foods that hounds recommend, all in one place: 4505 meats, Namu, Wise Sons, Sightglass Coffee, Craftsman & Wolves, etc. There's also access to places tourists are less likely to travel to such as Primavera, Della Fatoria, etc. And of course Cowgirl Creamery and Humphrey Slocumbe.


about 6 hours ago
hyperbowler in San Francisco Bay Area

SFBA Dish of the Month Nominations (June to December 2015)

Roast duck is the July 2015 dish of the month http://chowhound.chow.com/topics/1018167

New Yorkers Seeking the Good Stuff

What's less interesting about today's Burmese scene? There are more restaurants than ever and not all places embed Burmese dishes within pan-Asian menus

SF Sourdough Revisited

Here's a list of some of their product. They don't have a dark bake: http://chowhound.chow.com/topics/7065...

Regional Chinese roundup 2.0

Shan Dong Best (Shandong, Shaanxi, some Xinjiang; SF inner Richmond ) replaces Xi'an gourmet http://chowhound.chow.com/topics/1014419

Xian Gourmet on Geary is now Sandong Best [San Francisco]

I picked up a menu. The server said that the only new items compared to Shandong Deluxe are "organic chicken stew with live fish hot pot" (costs $40 and serves four) and some Chinese American dishes.

The big plate chicken is listed as H2 "xinjiang chicken w/wide noodle" and is $20 for four people.

Green Pea Guacamole Recipe

I don't care about the violation of tradition, but a friend made the recipe and I didn't like the taste. Others might like, to quote Orson Welles, that its "full of country goodness and green peaness"

Jul 02, 2015
hyperbowler in Food Media & News

New Yorkers Seeking the Good Stuff

Note Molinari's is closed on Sundays

Richmond District Recommendations, Please

= Eastern European =
Cafe Europa
Cinderella Bakery
Royal Market for fresh bread & provisions

= Chinese =
Chili House
Shanghai House (for xiao long bao and Shanghai noodles, mixed experiences for other stuff)
Hakka Restaurant
Spicy Legend

= Southeast Asia =
Mandalay best dishes http://chowhound.chow.com/topics/868766
Cafe Bunn Mi

= Japanese =
Kappou Gomi

= Ice cream =

= Contemporary American =
Marla Baker (brunch, pastries, etc.)
Heartbaker (pastries)

On my radar : Grindz (Hawaiian), Clay Pot House, Dong Bei Mama, San Dong Best, Pizzetta 211, Cassava (Japanese brunch)

New Yorkers Seeking the Good Stuff

Thanks! That's what I get for trusting their signs :-)

Some more info on buche:

Here's some info on where suadero comes from : http://chowhound.chow.com/topics/21413

New Yorkers Seeking the Good Stuff

@ Ziggy41 , you should post on the California board for recommendations in Monterey, along the coast, and near Yosemite.

Follow your trip to La Taqueria for carnitas with a trip to Taqueria Vallarta for a different style of taco and opportunities to try pork neck (buche) and suadero (hip) tacos. Or, if earlier in the day, La Palma for huaraches, pupusas, gorditas or other fresh masa items.

SF hound summer 2015 trip report

That makes sense--- Valencia has tons of places that don't fit it's current mold, even ones from ten years ago (e.g., Udupi Palace).

BTW, just like they do at home at Bi-Rite, we learned that you can bypass the line at Salt & Straw if you get a pint from the freezer.

50 Licks' passionfruit sorbet could make for a doable, and rewarding, home project ...

Dangit ... Eater published an Ice Cream map the day after I planned out our itinerary! http://pdx.eater.com/maps/best-ice-cr...

Speaking of Pepper Box's savory sopapillas and Eater, there's a fry bread place opening soon: http://pdx.eater.com/2015/6/29/885362...

Jul 01, 2015
hyperbowler in Metro Portland

Regional Chinese roundup 2.0

Thanks for the tip. I'm not a big hot pot fan, but expect a report from me at some point--- the individual size and 10pm closing time fit are ideal for me

Any Shishito peppers sightings?

I would call them first-- I was surprised to see them there, and wasn't sure if it was a limited release item. Fried up nicely.

Any Shishito peppers sightings?

I got some a month ago at the SoMa Trader Joes.

Most underrated restaurants in San Francisco

I'd like to hear recent takes on Lolo too-- I had a mostly good meal when they opened on Valencia, but haven't been back. Lolo hasn't cooled to walk-ins (it was packed yesterday, a Monday, at 8pm), but reservations are easy during the week http://www.lolosf.com/

The high(est) yelp ratings are not for Parada 22, but their weekend brunch pop-up at Boogaloos in the Mission. The extra star is no doubt thanks to the brunch scene and the coolness factor of waiting in a long line on Valencia. You'd be better off going to Parada 22's Haight location during non-brunch hours. It's a good neighborhood spot, but I wouldn't recommend it to an OP who lives in NJ and would have better access to Puerto Rican food.

Are there any excellent (and authentic) Italian restaurant in the bay area?

This is a good recommendation. I ate here last week and was impressed by their focaccia, the housemade pastas (their signature sweet potato gnocchi; a squid ink linguini with crisp Monterey Bay squid), duck leg paprikas with fava beans, and a fig and strawberry tart. The servers were friendly, but their accessibility waned towards the end of the meal.

Homemade Sausages at Valley Ford Market [Bodega Bay]

I picked up some housemade polish sausages, pre-cooked, and ate them during a kayaking trip. Sliced and seared, they were the great camping food. I paired them with a bag of sauerkraut I'd also picked up at Valley Ford Market (drained it, and lightly browned it in the sausage juices).

Good sandwiches too. I don't know if they make it in house, but they have tasty kabanosy (little smokey sausages) at the register.

Most underrated restaurants in San Francisco

Off the top of my head, Katia's or Cafe Europa in the Richmond deserve more coverage. Here's a whole bunch of places underrated due partly to geography: http://chowhound.chow.com/topics/888067

@ seal, it would help if you could clarify what you hope to learn from this post. Are you looking for anything in particular cuisine-wise? Is the one Antarctican restaurant, notable more for its uniqueness than quality, what you want to learn about? Or the 90%ile burrito in the boonies when there are 95%ile burritos more accessible to tourists?

SF gets so much media coverage that few places stay off the radar completely, and those that do are often listed on Chowhound, often for single dishes, or on y*lp. Cheap eats on the peninsula, South Bay, and Fremont get little media coverage, and there aren't enough Chowhounds living there to pick up the slack. But if you're really into seeking out "obscure" non-touristy places, rent a car, eat, and enjoy the wealth of foods outside SF. Even if you limited yourself to Chinese food, you could hit about two dozen underrated places, without ever repeating the region of China from which the food originates http://chowhound.chow.com/topics/990749

Volunteers for SFBA Dish of the Month Coordinator (June to December 2015)

bump-- is anyone willing to be coordinator for July? Savory pastries, chow fun, roast duck, and croque monsieur are the highest voted dishes right now.

SF hound summer 2015 trip report

This was my first trip to Portland, and the three of us managed to cram in a lot of the more popular spots. We knew that the warm weather and evening plans at a friend's house would space out the gluttony, so we kept the foods on the heavy side. Next time I would like to delve deeper into the coffee and beer scene (grayelf, I bow to you).

We were glad to have rented a car – – everything seemed to be a 15 minute drive maximum and there is very little traffic and easy parking. That enabled us to get to the less popular locations of a few places and avoid lines. Division Street, which a friend compared to Valencia Street in San Francisco, seems like a densely packed food Mecca, but the long lines and low percentage of septum rings and tattoos made it a little bit less of a cultural experience.

= Friday =

Pine state biscuits, Alberta Street location : 'hounds didn't seem too fond of their biscuits, so we avoided the sandwiches. My favorite item was, to my surprise, cajun cheese fries with sausage gravy. Excellent gravy and fries, and the cheese stayed melted--- fries seemed popular in Portland, and this dish bested anything I've had around San Francisco. The andouille corn dog was great and I also liked the intense mushroom gravy with the biscuits. The Pine State Club was overwrought and the sauces mixed together in an unpleasant way. It's a trio of fried grit cakes topped with fried chicken and spiced honey, pimento cheese and fried green tomato, and country ham and white cheddar. The fried grit cakes with country ham was very good, and the the only successful one of the three.

Salt & straw ice cream, Alberta Street location : Olive oil and chocolate ice creams were delicious by themselves, even better paired together in the same cup. The playfulness of their flavors is also their downfall-- they have a nine dollar four item flight, and I think this is the way to go to avoid palate fatigue. A sample of the Blue cheese and pear, for example, exceeded the sum of its complimentary parts, but a whole scoop would have been overwhelming. Kim chi tasted great in the presence of sweet caramel, but the mixture of dairy with Kim chi was more weird than good and we tired of the scoop quickly.

Navarre: tasting menu was well rounded and satisfying. Every dish added value to the meal and I couldn't recommend this place highly enough. To give a sense of the menu, we had: mixed olives, bread, pate, radishes and salted butter, kohlrabi shreds with oil cured olives, Napa cabbage salad, trout with fennel pollen, crab cakes with big chunks of crab, chicken in almond and saffron(?) sauce, lamb stew in wine? sauce (nice acidity), roasted kohlrabi, charred spring onions with red pepper sauce, almond flour cake, chocolate mousse.

= Saturday =

Blue star doughnuts : the buttermilk poppy seed, with its tangy dough and crunchy exterior, was one of the best doughnuts I've eaten. The meyer lemon key lime was great too and had a generous amount of filling. Creme brûlée is a shadow of the version at NY's Doughnut plant--- brûlée layer was well executed, but too much dough, and not enough filling. The maple bacon, blueberry, and bourbon basil were too fussy for me-- that's been my experience with similar fancy glazed doughnuts at Dynamo in SF.

Tasty and alder : smoked trout plate had delicate and subtlety smoked trout, good beets, and a custardy egg. Baked beans were excellent and had generous amounts of meat. Eggs were a bit dry on the hangtown fry, but a good rendition overall with thick bacon slices and lightly battered oysters. Charred pardon peppers helped lighten up the meal.

Kargi Gogo food truck: the Georgian cousin of Xiao long bao, Kargi Gogo's kinkhali are huge juicy dumplings filled with a pork/beef mix. You hold them upside down, with your fingers on the pleated stem, and suck out the insides from the bottom before tossing away the (intentionally) inedible stem. The thick salty dough was sprinkled with black pepper and they gave extra seasoning to the meaty filling.

Cool moon ice cream : on paper, this looked interesting but the sweetness and texture of the ice cream is similar to Baskin Robbins and none of the six or so samples we got were very good. Fine for kids, but a waste of a trip.

Binh minh sandwiches : this small Banh Mi shop was next to where we stayed and piqued my curiosity. Cheap and good banh mi, but not worth a detour. It's next to Pacific Supermarket, perhaps why our Airbnb host advertised his place as being in the "Little Vietnam" neighborhood. Very little...

= Sunday =

Pepper box cafe : A New Mexican breakfast and lunch place that impressed. They had a savory sopapilla special that was stuffed with a meat of choice, beans, lettuce, tomatoes, and topped with cheese and green chile sauce. It's like an excellent cross between a Chana bhatura and a wet burrito. The breakfast taco was even better--- the scrambled eggs came with pastrami and a chipotle crema. The double dose of smokiness paired well with the grilled flavor of the handmade tortilla.

Olympia provisions : we picked up three types of chorizo while waiting for Cascade Brewery to open.

Cascade brewery : 16 sour beers? Holy crap... I was in heaven. We tried 12 and I found myself liking the berry ones less than others. YMMV. The full bodied, and high alcohol, sang royal was my favorite but the very sour noyaux was also a top choice.

Pok pok : no line at 4pm! Excellent as promised, even the pandan leaf flavored tap water, but one dish was a miss. I enjoyed the Khao soi and the sides of toasted chilies and crisp pickled mustard. Good body to the soup base, good noodles, and coconut was not overpowering. Fish sauce wings were salty, savory, spicy flavorbombs--- expertly fried, not sticky, and delicious. Smoked chicken was great by itself but came with two dipping sauces. The albacore in the albacore salad was too dry, and the dish reminded me of papaya salad crossed with canned tuna.

Fifty licks ice cream : inventive with great execution, and the flavors have enough subtlety that you don't experience palate fatigue. I also liked that they squirt warm raspberry sauce on the bottom of each housemade cone. Thai rice pudding was custardy and not too thick, with a bold rice pudding flavor. I liked where the Passion fruit with Sichuan peppercorn sorbet was going, and think green Sichuan peppercorns would be an even better pairing.

Jun 29, 2015
hyperbowler in Metro Portland

China's Famed Street Crepes Come to Portland

They use all purpose flour, instead of Mung bean flour, for the bing and a fried wonton for the filling. They looked good so I'll have to try it on my next trip (Georgian truck captured my attention first)

Jun 27, 2015
hyperbowler in Metro Portland

The Informational "i" on the L.A. Board

If you flag a thread, you can tell the mods to add or take down one of those "stickies." Not much point though... no one reads them.

But they read them in the past. The changing of the sticky format, which advertised the SFBA chowdown meet up list, coincided with a reduction in new members: http://chowhound.chow.com/topics/4586...

Jun 25, 2015
hyperbowler in Site Talk

More Information on Tags and Upcoming Beta

If I understand correctly, only the original poster can tag a thread, correct? If that's the case, a DOTM thread would conservatively be tagged as DOTM and SFBA but nothing else.

Let's say an Oakland resident's gateway to Chowhound is through the "Oakland" tag. Would that person never see any DOTM threads, despite them mentioning Oakland restaurants?

More Information on Tags and Upcoming Beta

Will tags be a requirement of all new posts?

If not, posts will be unreviewed since there's no (appropriate or inappropriate) community to read them. Lots of questions would be unanswered, and lots of spam would get through unnoticed.

Jun 24, 2015
hyperbowler in Site Talk

More Information on Tags and Upcoming Beta

What will be the interface for the new system? Will I be able to have a customizable homepage of tags I'm interested in that'll, say, give me every SF Bay Area, Oakland, peanuts, and goat cheese post when I log on every morning?

Jun 24, 2015
hyperbowler in Site Talk

More Information on Tags and Upcoming Beta

1) How are tags going to handle the repetition of city names in different states? There's gonna be a lot of user error with people mistaking Albany NY and Albany CA.

2) Will new posts tagged with city names automatically get tagged with their current board categories? So, will a new Oakland post automatically labeled with SF Bay Area? This is critical-- the community structure fosters exploration, both geographical and food-wise, and discussion. The SFBA Dish of the Month, for example, gets input from all over the Bay Area, and educates about places I'd never had known about had that community-based thread not existed.

3) If number 2 isn't happening, I hope I won't have to start pasting the following into the tag feature:

Alameda-CA, Albany-CA, American Canyon-CA, Antioch-CA, Atherton-CA, Belmont-CA, Belvedere-CA, Benicia-CA, Berkeley-CA, Brentwood-CA, Brisbane-CA, Burlingame-CA, Calistoga-CA, Campbell-CA, Clayton-CA, Cloverdale-CA, Colma-CA, Concord-CA, Contra Costa-CA, Corte Madera-CA, Cotati-CA, Cupertino-CA, Daly City-CA, Danville-CA, Dixon-CA, Dublin-CA, East Palo Alto-CA, El Cerrito-CA, Emeryville-CA, Fairfax-CA, Fairfield-CA, Foster City-CA, Francisco-CA, Fremont-CA, Gilroy-CA, Half Moon Bay-CA, Hayward-CA, Healdsburg-CA, Hercules-CA, Hillsborough-CA, Lafayette-CA, Larkspur-CA, Livermore-CA, Los Altos-CA, Los Altos Hills-CA, Los Gatos-CA, Marin-CA, Martinez-CA, Menlo Park-CA, Mill Valley-CA, Millbrae-CA, Milpitas-CA, Monte Sereno-CA, Moraga-CA, Morgan Hill-CA, Mountain View-CA, Napa-CA, Newark-CA, Novato-CA, Oakland-CA, Oakley-CA, Orinda-CA, Pacifica-CA, Palo Alto-CA, Petaluma-CA, Piedmont-CA, Pinole-CA, Pittsburg-CA, Pleasant Hill-CA, Pleasanton-CA, Portola Valley-CA, Redwood City-CA, Richmond-CA, Rio Vista-CA, Rohnert Park-CA, Ross-CA, San Anselmo-CA, San Bruno-CA, San Carlos-CA, San Francisco-CA, San Jose-CA, San Leandro-CA, San Mateo-CA, San Pablo-CA, San Rafael-CA, San Ramon-CA, Santa Clara-CA, Santa Rosa-CA, Saratoga-CA, Sausalito-CA, Sebastopol-CA, Solano-CA, Sonoma-CA, South San-CA, St. Helena-CA, Suisun City-CA, Sunnyvale-CA, Tiburon-CA, Union City-CA, Vacaville-CA, Vallejo-CA, Walnut Creek-CA, Windsor-CA, Woodside-CA, Yountville-CA

Bar Tartine Fall 2014 [San Francisco]

As I look back at a 14-dish tasting menu I ate last week at Bar Tartine, I see a few outstanding dishes. But the experience of the meal was disappointing and too saturated with fermented and sour flavors (think yogurt rather than citrus). I've enjoyed their techniques during more balanced brunches, but it was overwhelming as a full menu.

On the plus side, they did a good job with portion sizes and composition. Plates were easy to split without breaking up the gestalt of each dish, and, for the dishes I liked best, I felt satisfied with the quantity of food given. That made me happy-- my last tasting menu was at Progress, where I felt the portions of heavy dishes exceeded our desire to finish them, even if they were good.

= Favorites =
Three complex dishes, each with strong salt and umami components:
Porcini mushrooms on rye with bottarga and radish
Beef tartare on toast with tonnato sauce and dried beef
Padron peppers with feta and onion

= Very good =
Smoked potatoes with black garlic
Sprouted lentil croquettes with kefir and coriander : nicely done. similar profile as falafel

These might have been enjoyable in another context, but got lost in the fray:
Rainbow trout with morel mushrooms, sorrel, and brown butter (lovely texture to the morels, but oddly enough I couldn't perceive much flavor)
Preserved cucumber dip
Dill brine pickles
Spiced carrot dip with buttermilk
Cauliflower and green beans with sumac yogurt
Lamb sausage with sunflower tahini and chili oil
King salmon with squash and basil

They use a lot of sprouts and I wonder if that's a seasonal thing or if their alkalinity is supposed to offset the acidity of the meal.

I'm curious to hear other's take on Bar Tartine's desserts--- I tend toward sweet desserts, so I'm not their ideal audience. But even taking that into consideration, I didn't get what they were going for. The farmer cheesecake and strawberry topping was austere but enjoyable, and I liked one of the sesame tuiles (the 2nd one had a harsh taste). It was fine as is, but they gussied it up with "whey caramel," a unpleasantly tangy brown liquid that had neither the viscosity nor the sweetness of caramel. The buckwheat stuffed date was paired with bronze fennel (in some kind of whipped emulsion?). Unfortunately, the delicacy of the fennel could not compete with the buckwheat, and the effect was like eating kasha varnishkes in a chewy shell. It was a very dour dish to end a meal on.

Volunteers for SFBA Dish of the Month Coordinator (June to December 2015)

Hey folks, would someone like to volunteer for the July slot?

Also, a reminder to others to vote on dishes http://chowhound.chow.com/topics/1014340

More Information on Tags and Upcoming Beta

Here's a perk of tagging-- since content in the Photo Stories isn't captured by the search engine, tagging could be used as a band-aid to make Photo Stories worth making

Jun 22, 2015
hyperbowler in Site Talk