rdean's Profile
Corned beef hash della casa @ Tiffany's?
Savor on 24th street in Noe Valley does a nice "rustic" corned beef hash with shredded corned beef over potatoes with eggs etc. It's always on the menu.
Brussels Sprouts on the Menu in SF?
I'll second the recommendation for Pasta Pomodoro. They do consistently great sprouts.
fancy lunch near SF MOMA?
Try Roy's. Great seafood with a Hawaiian flair (http://www.roysrestaurant.com/). It's right around the corner from MOMA.
Tell me about All-clad....
All Clad is never a wrong choice for all the reasons stated above. Great performance.
I have yet to find ANY pan that doesn't stain on the bottom. I have LTD (black exterior) and am always wrestling with keeping it clean. But the same is true for my other stainless steel pans too.
My suggestion is to purchase All Clad for pans that are your "performance" pans (saute, sauce, fry pans and the like). These are the pans that you need for precise control and heat distribution. For large pots (4 quart or more), I would suggest hitting a restaurant supply store and getting a commercial grade heavy-bottomed pan that is a workhorse and will cost much less. This is also true for non-stick. You can find great non-stick pans at any restaurant supply that are extremely durable, perform well and cost a lot less than a brand name pan.
I am also partial to cast iron pans (like Lodge). When they are properly seasoned and maintained, they are practically non-stick and do a great job of holding heat for things like frying chicken, latkes, etc. and go easily from stovetop to oven. I also have a large cast-iron griddle that spans two burners and is great for making pancakes, eggs, bacon or anything else that needs a lot of space. The flip side is a grill pan and (with raised ribs) that is great for making steaks and veggies with perfect grill marks.
So, did Bi-Rite Creamery open on Dec 1st as promised?
Stopped by this afternoon after lunch at Delfina pizza. 18th street between Dolores and Guererro is shaping up to be an almost perfect food block with Tartine, Delfina Pizza, Delfina, Bi Rite, Bi Rite creamery and Dolores Cafe, all excellent choices in their own way.
I tried the roasted banana ice cream which had a nice rich flavor. I am sure I will go back and try more flavors. They had an abundance of people working there (perhaps in training mode) but everyone was happy and friendly and the neighborhood certainly was turning out in support.
Looking forward to hearing experiences with other flavors, sundaes and they also had some homemade ice cream sandwiches which looked worth investigating.
Union Square Tips?
Try:
Cafe de la Presse at Grant and Bush for great, casual lunch.
Postrio does excellent lunch and dinner.
Farallon is fantastic but bring some extra cash.
Le Colonial has a great setting for drinks including some outside spaces and decent French Vietnamese food.
Cal Sushi different??
Perhaps the biggest asset of California is its location with same-day access to the freshest fish from the Atlantic and Pacific. Large fish, small fish and crustaceans of all kinds are readily available and often caught within a few miles of where it is eaten. There is rarely a need to ship in the most common staples (like tuna, crab, halibut etc.) because you (or the restaurant owner) can drive to the nearest harbor and buy fish right off the boats, moments after they arrive from sea.
Woodhouse Fish Co > first time
I had a lobster roll there a few months ago and was extremely disappointed. The lobster was overcooked and it came on a huge roll which took a lot away from the the taste of the lobster. I ended up eating lobster and leaving most of the roll. The sauce/dressing had very little taste and didn't do much for the overall experience.
I haven't been back or tried anything else on the menu.
Paulines, Pizzetta 221, and ... ?
Little Star is good but not nearly as good overall as Zach's. I have never had an "undercooked and gooey" pizza at Zach's and I have been there many, many times.
Paulines, Pizzetta 221, and ... ?
Zachary's in Berkeley and Albany is one of the greatest pizzas in our area. As a former New Yorker, deep dish pizza wasn't really my thing until I ate at Zachs. Their thin crust is quite good too (particularly the cornmeal crust) but the deep dish will rock your world. The tomato sauce is chunky and tangy and be sure to try the pesto. You can order ahead for pickup. They often have substantial waits in the restaurant and only take cash.
In San Francisco, try Marcello's on Castro (at Market) for outstanding, New York style pizza. Also, Haystack Pizza in Noe Valley (particularly the "New Yorker" -- AND you can order online) as well as Cybelle's which has several locations across the city. These pizzas have crispy, chewy and substantial end crusts (as opposed to rolled-out, super-thin crust pizza).
For all take-out pizza everywhere, my secret weapon is to never order anything bigger than a medium and ask them to cook it "well-done". The smaller size will mean that the pizza is less likely to be soggy or undercooked. The "well-done" request will ensure a crispier crust and at least some browning of the cheese (Don't worry, they won't send out a burnt pizza) and you will get much tastier and less soggy pizzas from wherever you get your take-out.
Pastrami in San Francisco
yes -- you have to overcome the 1st impression on this one. Great things don't always come in attractive packages...
Advice on various retaurants
Mina is overhyped and overpriced. Gary Danko is fantastic and a great experience but very pricey. The best all around choice is Boulevard. Great location close to the Embarcadero and the food is consistently excellent for a pretty reasonable price.
Pastrami in San Francisco
Try Moishes Pippic on Hayes Street in Hayes Valley. (http://www.fudcourt.com/moishes.html). It's the closest thing to a New York Deli that you will find in San Francisco. Excellent corned beef and pastrami (take it from this new Yorker).
It's not much to look at from the outside (or inside for that matter) but the meats and sandwiches are outstanding!
Salads w/o lettuce?
Quinoa is perhaps the most nutritious of all grains (full of vitamins and fiber), cooks in about 20 minutes and can be made into an excellent and delicious salad. Cook the quinoa as directed and then add some fresh cut herbs and your favorite vinaigrette and you will have an easy and nutritious salad that will get better overnight in the refrigerator.
Another excellent and healthy choice for salads are soy beans (edamame). You can buy them shelled in the produce section of most grocery stores. Add some other fresh cut veggies, a light vinaigrette and you will be in salad heaven!
carbonara question
Low and slow in skillet with a little water will definitely get you close. It's also really good eaten cold as a sandwich. Lightly heat a baguette, cut a block of carbonara and have it. Another idea is to make it into a panini (if you have a press). The panini press will nicely heat the cheese and you will have yourself a gourmet grilled cheese sandwich (of sorts).
Swan's Oyster Depot
Swans is great if you want Oysters. I never really like the look of their other seafood. Order in advance or grab what they have and take them home. Eating-in is a definite SF experience but it's not exactly a pick-of-the-litter location. Family run, these guys will tell you what's good and will also let you taste any oyster you are interested in buying. Skip the chowder.
Huevos Rancheros
Betty's Ocenview Diner on 4th street in Berkeley makes some good Huevos Rancheros. If you still have room afterwards, check out the banana cream pie!
DESPERATELY SEEKING FOR A GOOD RESTAURANT NEAR WESTFIELD CENTER
I would suggest dim sum at Yank Sing. There is a small location a few blocks from Westfields or you can go a little further to the larger location at Rincon Center. The food is excellent and groups are perfect for dim sum.
dungeness crab without the work?
Most places that have dungeness crab also sell the meat pre-picked for about 5x the price of live or un-picked crab. Mollie Stones, Whole Foods, Bi-Rite etc. all carry it.
If you want a well-priced alternative, go to Tower Market (Mollie Stones) or any decent fish market and ask them to cook and crack one for you. You still have to pick the meat but most of the hard work and mess is done for you. and usually it doesn't cost extra.
Dungeness Crab almost in season, best place to buy/prices?
When I have the time, I head to Pillar Point in Half Moon Bay. You can buy them off the boat fresh and kicking. The BEST timesaver however is to buy them at Princeton Seafood which is right at the entrance. They will cook, clean and crack them for you while you wait, then bag them and give you as much ice as you need (bring a cooler!!). The price is as cheap as buying them off the boat and you save plenty of time and mess. By the time you get home, the crab meat is nicely chilled for salads or pop the parts back in the oven to heat them up for a pick-your-own-crabmeat festival.
