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Dende oil and frozen peeled Yucca in San Francisco...

Anyone know where I can find it in the city? I'm making this recipe that I saw on Gourmet Diary of Foodie: Brasil.

Crushpad Wines

The Bordeaux facility mentioned in the earlier comments just opened today. We're working with some very high profile names and vineyards in Bordeaux with winemaking taking place at Chateau Teyssier in St Emilion.

Apr 27, 2009
haonusa in Wine

Mini rant: Fish. in Sausalito's Wine List

Yeah that place confounds me. I really like the food but the prices seem soooo high. And I agree their wine list is kind of weak and uninspiring. that's why I normally get a pitcher of beer instead.

Santa Barbara Restaurants?

Looking for a couple of good restaurants in the Santa Barbara area. I'm a fairly spoiled diner in that I've eaten fairly extensively in Paris, San Francisco and New York. I don't want elegance but something more heavy on the soul, creativity and point of view. Casual but chic vibe. Or hell I'll eat in someone's garage if they're great. Who are the best chefs in town? Anybody have any recs?

Sep 10, 2008
haonusa in California

California Terroir

Not all French wine has somewhereness either. The French wines that I buy? Maybe. But there are millions of gallons there that taste as generic or worse, in fact, than what California produces.

In the grand scheme of things, and I'm a bit of a Francophile, France probably has just as large of a percentage of soul-less wine in ratio to sublime as California does.

Jun 12, 2008
haonusa in Features

Bar Jules Report [San Francisco]

We ate at the bar on Friday night. I really liked the idea of the place more than the actual food. It was pretty good but not great. The staff are friendly. The small daily changing menu is a nice concept. Great provenance for ingredients.
I found most of the dishes (I tried six) to be a little heavy handed. I think they could have laid off the butter, cream, oil just a touch and balanced things with a little better acidity.
The choices for an early June menu also seemed decidedly fall/winterish.
Shepard's Pie: good but enormous for an entree, let alone the appetizer it was billed as.
Pork Shoulder with roasted potatoes, carrots, spinach.: Very fall
Duck with roasted escarole, cinnamon: Also very fall

Didn't help that they were out of the Halibut. The only fish dish of the night.

I'll have to go back and try again since many trusted friends say they had great meals.

Looking for good Chacroute in SF

Just had a hankering for some good chacroute. Prefereably someplace that makes homemade saurkraut. Double bonus points if they have a good Alsatian/German/Austrian wine list.

Have a Barbera

Bologna's Ai Suma is one of my favorite wines. Both the Uccellone and the Ai Suma command prices above regular Barolo bottlings. 1997 and 1999 were both superb examples. In fact they are both drinking wildly well today. Still maintaining a the freshness but exhibiting stunning layers of complex fruit, minerals, and truffles.

Nov 13, 2006
haonusa in Features