goldangl95's Profile

Title Last Reply

New Yorkers Seeking the Good Stuff

In this era of globalization, you can find a basic, good enough version of practically anything in any major city. What's the point of food exploration at all?

There is more to South Indian cuisine than one dish - dosa (just like there's more to Italian cuisine than one dish - pizza).

I just find it insulting to break down Italian cuisine into its particulars and regions and have a genuine interesting chow-ish conversation about where there could be differences between NYC and SF. The discussion is educational and informative. There is genuine joy about trying different variations and different takes of similar dishes.

And then turn to the rest of the world and make sweeping generalizations. Burmese? (meh a whole rich country's cuisine, not worth trying). South Indian? (meh you can readily get this one dish in NYC so I'd pass). Empanadas? (meh there's a suitable version all over the place in NYC - what's the point of trying variations or different producers?)

What's the point? That's what chowhounders are supposed to be doing! Trying different versions and variations of foods and ranking them, and dissecting them, and debating them. Not being satisfied with this good enough version you can get down the street at home.

What's the point of going to the ferry building farmers market? You can get fruit and vegetables in NYC.

New Yorkers Seeking the Good Stuff

It's much more than the name they have a lot of interesting South Indian curries and seafood dishes that are hard to find. They also unearthed a lot of interesting meat dishes that are not available at the typical South Indian Veg places. That's on top of using a much more interesting array of herbs and vegetables than other places.

It's frankly insulting to insinuate that all South Indian cuisine is dosas and curries using cheap vegetables and that you are puzzled why anyone would want to try the rest.

New Yorkers Seeking the Good Stuff

We've had this disagreement before I will just say there is no high end Sourh Indian in NYC

New Yorkers Seeking the Good Stuff

Kin Khao for an interesting take on Thai and Dosa on Fillmore for South Indian.

Aziza or Mourad for Cal-Mediterranean

Nopa, Frances, Zuni, Rich Table, Stones Throw, State Bird Provisions are among the most cal cal.

Make sure to stop by the Ferry Building!

Best Chinese available for takeout in the Menlo Park area

Second Da Sichuan. Emphasize that you want it Sichuan spicy. They do tasty, satisfying renditions - not particularly complex in the layering of flavors.

Guest from Hong Kong recommendation?

Second Flea Street Cafe.

Also Village Pub (though my last visit wasn't as on point as previous) or Donato Enoteca. The Restaurant at Rosewood isn't bad if they are more atmosphere people.

old-school high-end for celebratory dinner

I find Jardinière lackluster for the $$$$ but other people love it and it meets your other requirements. Same for Spruce.

Two Best AVAs for Napa/Sonoma Trip (Group with Varied Palates)

Sparkling Wine around Napa:

Schramsberg is the wine lovers favorite, followed by either Domaine Carneros or Mumm


If you want a smaller winery experience in Napa you'll have to make appointments. I would check out either the Spring Mountain AVA or the Howell Mountain AVA. There's lots of threads on both of these AVAs.

Also, Trespass is great small (doesn't have a bathroom I believe) with excellent reds.

White wines will be an issue - they are often considered throw aways in Napa. Many only make one good Chard and that's it. Darioush for all its flamboyance makes a good varied set of whites. Chateau Montelena is another.

Top 5 restaurants in San Francisco...?

I enjoy Quince as well for a slightly more traditional tasting menu with an excellent wine list.

Vegan friendly San Francisco restaurant

I apologize if my comment insinuated I thought this was limited to a $$$ or type of cuisine - it's not. I was just saying something that everyone with dietary restrictions knows including yourself. Someone who doesn't have dietary restrictions may not be aware just how often mistakes/mix-ups happen. I've witnessed mistakes, mix-ups, and active resentments to dietary restrictions at all pricepoints and at a whole variety of cuisines.

Most, if not all, restaurants prep components before hand and use pre-made condiments/sauces. It requires money, time and resources to supervise this process to accommodate vegans in a kitchen that actively also serves non-vegan dishes.

Unless a restaurant explicitly makes the effort (e.g. has an explicitly vegan menu or vegan options), asking restaurants to modify on the fly does lead all the time to mix-ups. There's a greater likelihood of mistakes, and there is also a greater likelihood that either the server or the kitchen will have a communications or process mix-up that results in you violating your dietary restriction because it takes too much time and effort to re-do processes on the fly.

The kitchen/service by nature often resents this disruption to their flow in an already busy time unless the restaurants explicitly embraces the challenge.

It's also awkward for the vegan guests while they try to explain things to the server, don't eat or have to send back mistakes, and there's a tenseness that can develop that can easily be avoided by going to places that have a proven track record of accommodating restrictions - which there are plenty of in SF - of many different types of cuisines.

Vegan friendly San Francisco restaurant

I would be careful about generalizing - if we're talking about vegans that would be horrified by mistakes (if not than yeah most Chinese restaurants have some options that are in theory vegan). Dosa on Fillmore goes out of its way to accommodate vegans and is pretty darn careful about making sure non-vegan ingredients don't end up in vegan meals.

And while both South Indian Food and Chinese food have a lot of dishes that can be made vegan, if the kitchen isn't careful ghee or a condiment derived from animals of some sort can end up in the dishes. You want to stick to restaurants that are trying to respect dietary restrictions - not ones that are rolling their eyes in the back.

Vegan friendly San Francisco restaurant

Of course! Do report back. Also, when you go to Dosa, they used to have a "cheat sheet" for vegans (not sure if they still have) - which will list all the menu options that are vegan or can be modified to be vegan.

Vegan friendly San Francisco restaurant

Dosa (South Indian) on Fillmore has a fun atmosphere and has plenty of vegan options. South Indian dishes tend to not use, butter cream or paneer as much (a frequent feature in N. Indian dishes) and Dosa is used to handling vegans and has good meat options as well.

Places like Zuni, Nopa or Bar Tartine will have a few vegan options. If they're not obvious from looking at the menu, you could call ahead.

Recs for late lunch near sfo?

the traffic will be super intense starting at 4:00 pm or so if you are landing on a weekday (sometimes it starts earlier sometimes later). I would highly advise just grabbing a quick bite at the airport and continuing on your way. Here's a thread where bbuklow talks about various eats at the airport:


If you do want to eat out, I'd do it near the airport, so that if Waze (which I prefer) or Google maps decides on a different route due to traffic you can be flexible and adjust.

Mingalaba is OK for burmese

There's two solid pizza places:
Delfina (for a cal-italian thin style) or Blue Line (for deep dish)

Recommendations For San Fran Restos? - bringing my "foodie" son....

If we're talking about fresh oysters, it's the sourcing that matters I agree with either Hog Island or Waterbar - no need to go to Swan's.

superb restaurant near chinatown [San Francisco]

There's nothing superb within easy walking distance that I can think of (Cafe Claude and Gitane are both fine).

Cotogna (casual cal-italian) and Quince (formal cal-italian) are a long walk or very short cab/uber ride away and are both excellent.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

Maybe. You have a problem where most people in the world mismanage their nutrition due to lack of time and/or resources and either end up under nourished or grossly obese. We have school lunches that are a complete nutritional disaster.

This may not be the right answer but it's better than just insisting people have more willpower and that they just need to try harder and make time - that clearly has not helped.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

Maybe you enjoyed grocery shopping and meal planning? Or maybe you had a So that helped with that. Maybe there were good options for lunch around you. Maybe you had an office door. Maybe your commute was short/you could run errands on your commute.

It is not BS to feel like you don't have time to figure out healthy nutritious meals 3x a day 7 days a week. That's a hard job. Clearly studies on our population show most people fail at this.

Some people feel like they don't have time to clean and organize their homes - Is that BS too?

Soylent: the protein powder Silicon Valley's techies just can't get enough of

Yeah this is aiming to be the opposite of those - that's the whole point of the company. They're trying to figure out how to get your full nutritional needs into a long shelf life, instant product. Not just some protein and carbs to keep you going (which is what the current protein bar/plumpy nut genre is for).

I mean they may not succeed - but considering their whole pitch/concept/investors idea is to NOT be plumpynut - it's not the same thing.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

The goal is to make it cost effective. The original versions were pricey due to lack of scale/still figuring stuff out, but the goal is to have a palatable true meal replacement that's cheaper and better for you than other instant alternatives.

I'm not sure they're quite there yet but I am behind trying to figure this out - it's an important problem that if they can find a solution that's adequately nutritious and cheap could really change the food landscape in a very good way - especially for people who are low on time/resources.

Of course the beta testers/first generation adopters are all tech nerds because price/taste issues. But ultimately it could be a big boon to a lot of the more disadvantaged populations in the US and around the world.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

I imagine this demographic (of which i'm a part of) runs around like a mad person (not necessarily a good thing) - and so if you are approaching 9 pm on a weekday and all you've had for the day is yogurt and a turkey sandwich consisting of the cold cuts, pickle, and bread - you've missed most of your nutrition for the day. Or more likely (as Robert said below) running around on some combination of coffee, energy drinks, protein bars and instant noodles.

We're talking about the people who wake up and run out the door 15 mins later, regularly forget/miss lunch because of work, and arrive home exhausted at ~9:30 pm with 3/4 of the restaurants on their way to closing. Because of their schedules, meal planning/groceries is really hard to do and results in a lot of food waste. They go out to eat ~2 to 3 times a week or do a big cooking project on the weekends -but they find day to day nutritious calorie intake hard to figure out.

I can't imagine I'm the only one who feels this way on this board. I know a lot of tech companies now cater in food because of this exact problem - but there's still a lot of smaller companies and people outside tech who have to figure out their own lunch with not very many time efficient options.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

Well yes more convenient than a turkey sandwich or yogurt. Figuring out lunch everyday is a real pain. The product solves numerous problems:

1. Open offices are very intolerant of smells. Most hot foods give off a scent.
2. Of acceptable open office lunches, sandwiches, protein bars, salads etc. - many either use lots of expensive ingredients that rot easily and require a certain amount of knife skills to prepare properly (salad) or provide a really sad/narrow amount of nutrition (protein bar, 2% yogurt). None of these options "sparks joy."
3. I would welcome a good tasting alternative to a protein bar that provide the full spectrum of nutrition for work lunches. Figuring out lunch everyday for work is a chore - not a joy.

I'm not sure if this product is it, but when they figure this ideal out I'm all for it. I have no energy/ability to chowhound it up for every meal. We cook satisfying meals ~2- 3x a week and we go out to eat food we enjoy ~2x a week - but that's still a lot of meals left to have to make do . .

One date-night, two solo lunches, one solo dinner, mid-July - go!

SBP is really not worth it unless you want the bragging rights so bad as to plan your whole evening around it and perhaps not get in anyway.

On weekdays tables/counter space can open up around 10 pm.

It's fun for locals - mildly experimental, low key not too expensive. Sometimes you get a cool bite most of the time the bites taste like any above average new American place.

One date-night, two solo lunches, one solo dinner, mid-July - go!

Re Benu

What about Masa, ichimura, jungsik, momofuko ko, and soto?

Recommendations For San Fran Restos? - bringing my "foodie" son....

Trendy restaurants in LA don't have anything to do with the food. Trendy restaurants in SF do. SF has better access to produce and proteins at the high end for western ingredients.

Otherwise LA food is far more diverse and far cheaper. It's just so much fun down there - and you don't need to make reservations weeks in advance.

Noodle Talk (Hunan) - Sunnyvale

Stopped by here the other day. Their specialties are noodle soups or noodle bowls though they do have some stir fries and other specialties.

The basic soup broth is salty with chili paste, then depending what you order they add noodles, sour vegetables, some fresh greens and red chilis. It's hearty and has good flavor - I would say it wasn't revelatory or particularly complex in flavors.

Worth a try if you are in the area. They were busy when we went, but there wasn't too much of a wait.

One date-night, two solo lunches, one solo dinner, mid-July - go!

Check out the bar at Trou Normand or Hard Water when you are solo.

Benu is Michelin 3 starred. It's backbones are cal-french the same as French Laundry, but they don't limit themselves to french/italian ingredients. It makes the flavors more exciting. It's a very stark modern bright space everything is clean and effortless and beautifully presented. It's not particularly cozy or warm or SF. I really love Benu precisely because it's so different from the rest of the restaurants here, but it doesn't scream SF to me - if a visitor was coming from out of town - I wouldn't recommend it as THE meal.

Californios, Cotogna, Frances, Nopa, Lolinda, Dosa, or Kin Khao are all places that I think I'd recommend to a visitor. They're different and interesting and locals go often. Zuni is the traditional long standing favorite.

Staying near theater district on Geary [San Francisco]

Interesting I hadn't looked at Gitane's description in awhile. Did this change? Or was it always southern French?

Staying near theater district on Geary [San Francisco]

I assume you mean by the Curran (which unfortunately is right smack where many locals don't eat - reducing the good food options):

Kin Khao is great for upscale not your normal thai fare (funkier and less sweet - doesn't necessarily mean more chili hot). It's in the Parc 55 hotel.

After that, you're getting decently far though it's either a very long walk or a very very short uber/taxi. These all have solid reputations but are not necessarily in my regular rotation:

LihoLiho Yacht Club (Cal-Hawaiian)
Hopwater Distribution (pub w/ solid food)
Swan Oyster Depot (classic seafood)
Hogwash (pub w/ solid food)
R & G Lounge (chinese)
Wayfare Tavern (New American)
Zero Zero (Cal-Italian)
Cafe Claude (decent French in a cute alley)
Gitane (Basque food in the same cute alley)
Perbacco (white tablecloth Italian)

Acquerello vs. Quince vs. Benu [San Francisco]

Quince, for you both, then would be the best bet between the two.

Quince is more in the French Laundry/Manresa vein. There's some modern techniques - foam etc. but not a ton. Dishes come as you would expect: if it says fish + vegetables - it will be morsels of fish with accompanied vegetables (instead of surprise! Vegetables in fish broth or fish gelee etc). Quince sticks to the cal/french/italian ingredient list.

The service is friendly and very competent. The space is quiet but not stifling. Sommelier is great. It's a place where you can dress up and not feel out of place - it somewhat feels like you are at a private dinner party in one of the nearby homes.

Benu is bright, stark and quiet. Service is incredibly well coordinated, very unobtrusive. Dishes borrow flavors from all over the world though the backbones of it all is still the same as the French Laundry. I appreciate Benu a bit more for doing different flavor profiles than almost all the other tasting menu places and so it edges into the favorite for me - but it's very different in presentation/service/style than Quince. Somelier is great.