amd43's Profile
Cocktails in Vancouver
thanks all, I had noted Chambar and Boneta as a food possibilities so it's good to know the drinks would be on form too. Market and Cascade look promising as well.
Cocktails in Vancouver
Hello,
I'm flying up to Vancouver this week and am keen to get some recommendations of the places which mix the best cocktails in the city. I'll be treating a good friend for her birthday and would like to find somewhere really good. I'm into the whole prohibition era/'artisan' short and strong, as opposed to fruity daiquiris etc. As a comparison, in San Francisco I'd go to the Alembic, Bourbon and Branch or Cantina.
Am happy to swap any SF food/drink advice in appreciation!
Thx, Andrea
Szechuan in SF?
We fancy spicy food tonight. Does anyone have any recommendations for good Szechuan food in San Francisco?
Please critique my wine country itinerary...
I tasted some really nice Pinots at the Dutton Estates a month or so ago on the same trip from Sonoma through Glen Ellen etc to RRV. They very much fit the family owned/small production/quality requirements. Definitely go to Iron Horse - the setting is idyllic and if you like sparklings, there's plenty to keep you happy (although I somehow came away with a truckload of a wonderful Merlot).
Would also commend the girl and the fig choice - had a very memorable meal there on that same trip.
Magnolia - new chef
Aha - this explains our dining experience on Friday. We were in the area and wanted a late-ish, casual dinner. We were (pleasantly) surprised by the menu - we've never eaten in Magnolia before but have had drinks there and spied on other people's food and the menu was fancier than we recalled.
Only one of us had an appetiser - the pea and pancetta soup - and it was delicious. Beautifully fresh and with a lovely color.
Then we had two burgers and the fish and chips for entrees. As Absonot says, the bun is spongy and described on the menu as something like "cake bun". One of our group is positively opposed to sweet burger buns so we did some questioning before ordering and were told that the cake refers to the spongy texture. It was nice and soft and not at all sweet.
The fish and chips came out as a selection of lightly battered fish pieces, including sand dabs (and something else I can't remember), accompanied with fries and tartar sauce. The fish was soft and not at all overcooked and the batter was light and crispy. I couldn't finish all the fish.
Then we finished with a porter chocolate cake with dulce de leche ice-cream which was absolutely delicious, very moist and a reasonable portion size (i.e. not too big); and a vanilla pot de creme with ginger snap biscuits. Again, very well balanced and the biscuits were right on - slightly chewy but light.
With 4 beers on top this all came to $90 pre tip, for 3 people.
Oh - and, as mentioned, complimentary sparkling water, which went down very well.
I actually quite liked this food in the setting as it is, so I hope it doesn't change too dramatically. But even if it does, on the basis of this experience I'll give it another go for sure.
My potential 3 day eating Itinerary
Sebo is wonderful. If there's two of you you should be able to get a seat at the bar and go for the omakase. You'll be able to converse with the chefs and they'll serve you things to your taste building on what you think of the dishes you've tried so far. Dining a la carte is good as well but I'd hold out for the bar seat if you can. If you arrive and it's full you can give them your number and go for a drink down the road and they'll call you when a spot is open.
Birthday dinner/Status of Myth?
Hmm I really like those places so we might have conflicting tastes! I haven't tried Jack Falstaff so can't comment. I'd second the bacar recommendation above though.
Range isn't noisy at all by the way. It's just small.
Cheesecake - sour cream or whipping cream
I'd use whipping cream for the main cheese mix, but what I usually do is bake the cheesecake until firm and then add a layer of sour cream on the top, return it to the oven for about 10 mins and you get a really nice two-tone effect when you cut through and also the contrast in taste with the slight tang of the sour cream.
I also bake my cheesecake in a water bath but I'm sure this stage would still work if you didn't want to go to those extremes.
Birthday dinner/Status of Myth?
I'd be concerned about all the changes and closings at Myth - http://www.tablehopper.com/newsletter/current.html Although good news here that chef Sean O'Brien will be going to Frisson after the remodel.
If other places are too seafood heavy, how about Incanto, Range, Zuni? I've had delicious desserts at all 3. I don't know if they are new to you though. And the mother of all great dessert selections has to be at Town Hall, though the reservation might be tough to come by and it isn't what I would describe as quiet.
