roster's Profile
Ike's Place.....Over Rated, Over Rated
Before they moved I had a Paul Reubens at their old place. So good, with tender knife-cut chunks of cornbeef, and house made purple slaw. Wen back and it totally changed at the new location. Their quality slipped from amazing to average. Now the lines are just tourist traffic based on the tv show hype.
Good sandwiches to go in Marin
Viking Submarine Sandwich makes nice sandwiches.
1121 Francisco Blvd E
San Rafael, CA 94901
(415) 485-1948
What's looking good, in season for May?
are the baby artichokes still in or are they past?
We just braised our first round of them from last weeks Berk market.
If I had known how good they were, would have bought a 10 LB bag.
Hope they are still available this week!!!
In SD fromSF: Need the "Visiting SD for Weekend" and "Top Picks" discussion links
Thanks All, I am making a list and checking it twice.
Looks like there is some real gold to mine here.
When I get back I'll post what I made it to.
In SD fromSF: Need the "Visiting SD for Weekend" and "Top Picks" discussion links
Coming down from SF this next week. 3 days and nights in town.
I need your picks, but cannot find the visitor recommendation posts in my searches so far....
Have a car, staying near the convention center
(most food around there is not so impressive, but please prove me wrong)
Looking for:
Weekend Brunch Suggestion
Ultimate SD Mex Pick (Autentico lo mejor!)
A good high end Italian, French, Japanese or Cal Cuisine place.
Real Tiger Nut Horchata in the Mission?
Horchata de chufa is delicious, and Matiz products are some of the best available.
It is too bad that the cost is so high through La Tienda. For 25 dollars, the concentrate makes 3 quarts. When I was in Spain last year, Carrefour had a range of brands available in the cooler section for 1.50 Euro per liter. All were tiger nut, with varying levels of sugar and other additives.
The best brands (high Chufa nut) were 2-3 euro per liter.
I suppose if you have a craving that cannot be satisfied any other way...
Grocery Outlet April 2010
San Pablo GO:
Ille de France Double Cream Brie
Kane Thai Peanut Sauce ( This stuff is terrific!)
Niman Ranch Uncured Gouda and Herb Sausages
Vee Tee Dal Makani
What would you add or subtract from the Chron Top 100 List? 2010
I second and third that comment.
Ethiopian Chowdown at Enssaro, Oakland
Thanks for putting this together Ruth.
Easy favorite for us was the Kitfo. Very nice delicate flavors and tender beef.
It was also great to meet you hounds. Great conversation had by all, and tips exchanged.
Seriously the best breakfast in SF
I think this explains it. The Haight location is the original. I ate at the mission location once and was disappointed, never went back.
Seriously the best breakfast in SF
I would agree that pork store is the least refined of the list I gave above, but I disagree that everything tastes like a dirty grill. I sit at the counter and watch my breakfast cooked every time I go, and I think that considering the volume of breakfasts they pump out they do an amazing job.
The portions are like a tranquilizer dart for the office bound set, but they do remind me of breakfasts in Eastern Wash farm country I had in diners as a kid.
Seriously the best breakfast in SF
Chow, the best breakfast in SF.
A pretty bold claim. I have had breakfast there a few times and found it to be good, but not a destination.
The best breakfasts I have had in SF would put Chow to the test. They include the old faves:
Mama's
Canteen
Pork Store
Brunch at Top of the Mark
Now that I make better breakfast than most of these on my own, I am no longer willing stand in line or pay 50 buck at the Mark for breakfast.
Flay, smoked by the Manresa guy on Iron Chef
Thanks for the link. I guess the chow board nerds got me on that one. I was a year ago.
This is the problem with repeat programming.
Sigh, the shame I feel is just unbearable.
Drowning in fruit, looking for local canning suppliers; are vintage jars a no-no?
That should have said, "Berkeley Bowl", whoops..
Flay, smoked by the Manresa guy on Iron Chef
I think Flay is cocky.
I was glad to see him get schooled last night by David Kinch from Manresa.
The score, 42 to 52, showed that it was not a narrow victory, it was a savage beating
Source for *real* Canadian bacon (back bacon) or Irish bacon in San Francisco?
Check Mi Tierra, I think you will be surprised and impressed if you are in the hood.
"Back bacon" as you described, is a smoked/cured cut from the 'back' of the animal, correct?
What they have at Mi Tierra is basically a smoked/cured "standing rib" cut. You ask them to cut the thickness you like, but you get are these ham-porterhouse style cuts. Very tender, very little fat, terrific smoky flavor.
Source for *real* Canadian bacon (back bacon) or Irish bacon in San Francisco?
Based on Grayself's definition above, the Mi Tierra Market in the Mission has smoked cured, bone-in pork lion. They call it "Chuleta de Jamon" but I think it is what you are looking for. Not sure who their supplier is, but this stuff is very high quality. Hard to beat at 4.50 a pound.
Mi Tierra Market
16th and Misssion, SF
Drowning in fruit, looking for local canning suppliers; are vintage jars a no-no?
Berkeley has them. Just bought two flats to put up lemon curd a month ago. Don't think these have been moved due to seasonality, but not certain.
Echo cakebaker on the domed lid jars. You could wind up like the dinner party at the end of Monthy Python's 'Meaning of Life'
Papalote Mexican Grill, SF - go or avoid?
You can go to any of these places and get a no rice burrito by just asking for it.
It will not have the girth of a sequoia, but it will be as large as a regular burrito if you order the supreme.
Reminds me of the burritos you get in SD.
My personal favorite is to go to Farolito or Canun, and order the Al Pastor Supreme, no rice or beans.
Tommaso's Restaurant, Any Good Dishes Other Than Pizza?
a second or third for the clams. They are always good there
Dirty Beef Returns?
Dirty beef, or gravy with "debris" Neither sound delicious. Someone please tell us why this is good news.
Recipe Needed: "Coca Cola Chicken"
Had a Japanese roomate in college that used to make a stewed chicken dish made with coke, soy sauce, other stuff.
Usually it was legs, thighs slow cooked to be fall off the bone tender.
Great over rice or potatoes.
Anyone got a recipe?
Kokkari has indeed gone down hill
Agree completely. See my comment on Bauer near the top.
But all the discussion here has focused on authentic or not, rather than recently downhill or not.
I just got done tracking down good eats with the Micheline Guide on a road trip through Spain. Anything listed as a "Bib Gourmand" was listed as a place that was consistently excellent with a good value for money (relative, I know). Kokkari is listed as a Bib here in SF. -So someone did a consistency check on this place before they went to print....I trust this more than Bauer.
Best baked BBQ Pork Bun in SF
The other one is at Stockton and Pacific I think, no?
Not in the different locations for You's.
Huge difference between other bakeries though. Some have no pork at all.
I like the BBQ pork pastries at Golden Gate too, but they are not really buns, they are more like some kind of flaky chinese croissant roll....good, but slightly different.
Best baked BBQ Pork Bun in SF
I was trying to remember the name of the other place on Broadway that was good. I think it is You's actually. Thanks for reminding me. I will go back to double check though...
Best baked BBQ Pork Bun in SF
My long standing fav is Red A Bakery on Clement in the Inner Richmond.
A while back they converted into a Hawaiian BBQ place, but seem to sell the same pork buns and coconut buns they had when I lived nearby.
My thought is that the bun should have a lot of shredded pork and good sauce, but that the sauce should not be too sweet, which is common.
Will travel for a good one. Whose are the best?
Kokkari has indeed gone down hill
Based on my most recent experience a few weeks ago, I would disagree.
On my last visit I felt that the food was consistently as good as it ever was. The friends we took loved it, and if Kokkari has lost any mystery and amazement for me, it is only because of the number of times I have eaten there. -Even then, there is always something succulent and delicious which I am inspired to re-create at home.
I read Bauer's review. He got poor service mostly. This may sound harsh, but with these boards, yelp etc, Bauer does not sound much more qualified than a chowhound or yelper. That said, if his criticism makes them step up their game to stay on top, I am for it, as I really like this place.
New To Bay. Need to find wholesaler of specialty foods
Specialty food stores abound here. It really depends on what you are looking for and how much you need to buy. Your link looks like it goes to a specialty distributor, or are they a retailer?
If you search this site you'll find lots of posts. One to get you started on specialty foods could be the specialty foods post here: http://chowhound.chow.com/topics/669948
Poulsbo
Yes, the family gathering is large, that said, people are not bent on sitting around the same table together and can easily split up to different tables. People may even break off to different restaurants. This is why I did not mention as a key factor earlier. I wish our folks were better at planning in advance...few but me will have considered options.
That is why I wanted to be at-the-ready with a couple good picks.
Poulsbo
Thanks all, these recommendations will be used. We are going to a family gathering which will take place over the weekend. There will be a lot of us from SF, San Diego, Portland, etc. The breakfast and dinner recs will definitely be used. Likely the two determinants at this point will be who can accommodate large parties (when needed) and which names seem to come up most consistently. Right now that sounds like Burrata Bistro and Mor Mor.
Agate pass cafe sounds terrific, but don't know who will make it up that way. Hope I do but who knows.
Thanks again!
