jrhsfcm's Profile
Perilla: What happened??
ml77: I don't think it was an issue due to RW. I had made the reservation through OpenTable. Only an hour before the reservation did I realize that I had changed my cell number since my last OT reservation and didn't update my contact information. When I called Perilla, they had not canceled my reservation even though they had not been able to confirm the reservation. If I managed a restaurant's reservations and it looked like it would be an incredibly busy Friday night, I would probably have deleted the reservation from the system to open up a table if I was not able to confirm.
One thing is for sure: It was certainly no busier last night than it had been during my three previous trips.
Perilla: What happened??
Having not been to Perilla in more than a year, I figured it was about time to head back for another visit. My partner and I originally intended to partake of the RW menu, but ultimately we decided to stick with the main menu. This was my fourth visit, so while I knew not to expect mind-blowing food, I figured I was in for a pleasant evening and solid food. *sigh*
We had the:
Spicy Duck Meatballs (mint cavatelli, water spinach & quail egg)
Pan Roasted Striped Bass (corned beef, wood ears, mustard greens & horseradish parsnip sauce)
Grilled Prime Creekstone Hanger Steak (sunchoke creamed spinach, hen of the woods, red shallot puree & natural jus)
Farro Risotto (artichoke confit, parmesan & chili-grape salad)
A special dessert -- a chocolate soufflé
I've seen a lot of reviews lately, particularly over on Yelp, that complain of over seasoning -- particularly over salting -- at Perilla. Frankly, put me in that camp, as I would prefer that to the alternative; unfortunately, the food was just bland.
The duck meatballs arrived to the table a bit on the lukewarm side, though it was nice that they split the order for the two of us. The quail egg on top, at least every time I've had this dish in the past, had been properly separated -- only the yolk had been served. This time, the entire egg had just been cracked on top. The yolk blended with the sauce as usual; the white, however, just remained slimy and I had to push it around in the bowl. There was absolutely no "spice" present. Not even a hint. No seasoning other than mint (which was sprinkled on top). If I didn't already know that the meatballs were made from duck, I honestly would not have been able to decipher what meat I was actually eating. The flavors were that flat. Meh.
I had the striped bass... and I got it because I had previously had their skate wing prepared in a similar manner. I remember quite liking it. This time, I received an overcooked piece of striped bass... that had not received any seasoning; there were two very small pieces of corned beef; the wood ears and mustard greens had been cooked to a similar mushy, under-seasoned mess; and the horseradish parsnip sauce was essentially non-existent (aside from the 90s "chocolate swipe" on the edge of the plate). Suffice it to say, without the presence of any real sauce, the dish was incredibly dry. Ugh.
My partner had the hangar steak, of which I had a bite. Again, no seasoning. No salt. No pepper. The only flavor that came from the beef was severe char (read: burned, not yummy caramelized flesh). And please don't tempt either one of us with the words "creamed spinach" -- as we both love a good creamed spinach -- when you are only going to serve straight-up sautéed spinach. Neither of us were impressed.
I've had the farro risotto before. I remember loving it. This time, no artichoke flavor. No parmesan flavor. Only this incredibly pungent flavor of creamed cheese. Unmistakably, creamed cheese. And it did not taste good... at all... and 3/4 of the dish was taken away when the table was cleared.
A preface: love a good chocolate soufflé. I make a pretty darned good one myself. So, when I have to commit to ordering it at the beginning of the meal, I assume that the kitchen should be able to put out a proper soufflé. What we received was a completely undercooked mess. It was hot chocolate soup. The soufflé had not begun to set at all. The incredibly thin crème anglaise sank straight to the bottom of the oversized teacup used to serve it. I don't think I had previously ever left a chocolate soufflé partially uneaten -- I guess there's a first for everything.
Service was ok-ish. The waitress seemed to perk up slightly when we said we weren't going with the RW menu (not a particularly good first impression), but never checked in with us to see how the food was. We had to track down a runner to get bread at the beginning of the meal, though our water classes were always full. The ok-ish cocktails we had when we sat down at the table were enough to convince us that we didn't really need another.
While I would never have claimed Perilla's food to be particularly memorable, I previously had found it to be a solid option in the mid-range. After last night's meal, I have no design to ever go back. What happened? Has the quality slid that much since the last time I was there? Did we happen to come in on an incredibly off night? I will say that, under normal circumstances, I probably would have spoken to a manager and mentioned my disappointment; however, the two of us had had a really unpleasant week and just needed to get out and enjoy some time together. Didn't want to "go there," a sentiment I'm sure some of you have felt in similar circumstances.
-----
Perilla
9 Jones Street, New York, NY 10014
Drinks before Mesa Grill
Rye House would be a good option. 17th/5th.
As for cocktails there, I recommend the Convivialist. ;)
-----
Rye House
11 W 17th St, New York, NY 10011
Momofuku Ko Lunch Very Disappointing
I'm one of those people who just doesn't deal with heat very well. The last time I went to Ko was last summer: my upper body was pretty toasty yet my legs wear chilly as they were blasting the A/C to compensate. The heat is one of those unavoidable issues when essentially seated in the kitchen.
However, if they were attitude-y, there's no excuse for that. I've been a couple of times and the staff has always been very pleasant. Sorry you didn't enjoy your experience.
Upper West Side Indian or Szechwan
Szechuan Gourmet would fit the bill: two locations... the first is slightly south of your target area (in the 30s, I think)... but there's a second location on 56th between 8th/Broadway.
Momofuku wedding cakes??
There's a reason why wedding cakes averaged $543 in 2006 -- they take a ridiculous amount of time and effort to make. Fondant, frosting, sugar work... it's all very labor intensive and takes a great deal of skill. What Momofuku is plopping out -- David Chang, culinary "darling" or not -- is pretty disgraceful looking and in no way is worth the price of admission. There is so much debate about "is it worth the $XX" when it comes to celebrated chef offerings -- this very much appears to be, without question, one of those moments to scream a resounding "no."
Momofuku wedding cakes??
http://www.momofuku.com/milkbar/weddingcakes.asp
I'm a David Chang fan, but I find this bordering on the offensive. $350 for a "we don't do fondant or frosting" wedding cake?? That thing looks like something a 10 year old could slap together in 5 minutes!
Seriously... what are they thinking?
Barnard College vicinity
As a current Columbia student, I couple of notes about your suggestions:
Ollie's is cheap and ridiculously quick. Definitely not the best Chinese you will come across, but it certainly edible. Can get ridiculously busy as it's a staple for a lot of students in the area.
Milano Market has become a go-to spot. The fresh-to-order salads and sandwiches (they also have pre-made if you're in a hurry) are very good: the salads are particularly reasonable, the sandwiches are just a touch on the pricier side for sandwiches in the area but are worth it in my book.
Amir's has been closed by the Health Department. Don't know when they'll reopen, but given the fact that I didn't feel particularly well after my one meal there.... and they were shut down a week later... it's completely off my radar.
Eleven Madison Park goes off the rails
I'm very sorry to hear about your less-than-stellar evening at EMP. I think most of us generally assume that a high-end restaurant will deliver on those special occasions. Unfortunately, even a high-end restaurant is still just a restaurant; although one would think that such gaffes are unacceptable at such high prices, even the best restaurants (and people, for that matter) have off nights. It's unfortunate that this occurred during your special night out, however, I will say that the manager's attempts to try to make amends were about as generous as possible. It doesn't salvage your evening, but this fact is worth noting.
I hope you managed to try and celebrate again... but with better results!
Cyrus - tasting menu?
So, you intend to be blown away at The French Laundry but not at Cyrus? I'm not sure if you're talking about financially or about the quality of the experience/food. If it's the latter, at least based on my experiences, you just might find that the reverse is true. My first outing to TFL was quite wonderful; the second, a severe disappointment. I've had multiple AMAZING trips to Cyrus.
If you just don't want to shell out the cash (and trust me, I can completely appreciate that), you can certainly have a wonderful time at Cyrus regardless if you go a la carte or you do the tasting menu. Caviar and champagne are fun, of course, but they certainly are not requirements in order to enjoy yourself.
Regardless of what you decide, I'm sure you'll be in for a wonderful meal.
Bouchon Slips
Ironically, the second bathroom at TFL would technically qualify as an outhouse - albeit a rather chicly designed one. ;)
Sorry to hear about your experience. The complaints seem to be mounting against Bouchon - the negative (or indifferent) posts seem to outweigh the positive ones these days.
Posts by people who have not eaten the food
I appreciate your example, limster - I think we could all easily say that $100K for an appetizer would be overpriced. However, the questions with Ubuntu, and other restaurants for that matter is: does the restaurant charge a reasonable amount of money for the given product and, in turn, is this in line with market value? The market would not support $100K for an appetizer or, for that matter, an entire meal. The prices at Ubuntu are certainly in line in comparison to restaurants in the same caliber as it pertains to quality of the ingredients, portioning, labor costs, services, etc. In fact, I'd be willing to argue that it is more affordable than most restaurants in the same class (whether they serve meat or not).
In general, I say, If you don't agree with the restaurants philosophies, fine - don't eat there. But certainly don't claim that you have any insight regarding the chow-related aspects of the place... because, well, you don't.
May I wear jeans to Ame?
This is a matter of "what do you feel comfortable wearing?" Remember, this is a hotel restaurant, so they're used to seeing people in a little bit of everything. I ended up at Ame last night with my boyfriend and a friend... completely last minute, and I was wearing jeans and a casual zip-up sweatshirt. It wasn't exactly the attire I would have preferred to have been wearing; however, I was treated very well regardless. If you'd prefer to wear something other than jeans, wear said outfit. If you WANT to wear jeans, well, they certainly won't throw you out.
Oh, Ubuntu... how I love thee.
I'm to the point that I'm willing to give Chez Panisse another chance but, as the adage goes, "Fool me once, shame on you. Fool me twice, shame on me." Hopefully I'll be able to whistle another tune after the next visit. :)
Oh, Ubuntu... how I love thee.
After all the hype, I couldn’t stand it any longer – I had to try Ubuntu. I made reservations and planned for a day of wine and food. We made our way to Napa this past Saturday and, after what turned out to be an absolutely amazing meal, I am certain that there will be many more trips to come.
The four of us chose to have the evening’s tasting menu. We also included 3 supplemental courses which were served family style. We had:
chilled GREEN GARLIC vichyssoise
fingerling potato, aged black garlic
*chickpeas with manchego
red pepper quenelles with mint, olive vinaigrette
RADISHES with local chevre and nori
banyuls vinaigrette, smoked salt, HONG VIT
CARROTS and TANGELO
“crumble” of dried carrot, almond and mace
cauliflower in a cast-iron pot with our vadouvan
roast-puree-shoots-“couscous”, CORIANDER SPROUTS
*pizza with slow-cooked KALES and garlic
chili oil, parmesan, & RED RUSSIAN KALE pesto and fried local farm egg
smoked anson mills grits with a slow farm egg
blue bottle “red eye” gravy, BORDEAUX SPINACH
*mushroom pizza bianco
puree of the trimmings, bellwether ricotta
scharffen berger chocolate souffle
ROSEMARY ice cream and candied hazelnuts
*supplemental
We also had two bottles of wine, a South African white (I wasn’t paying much attention when this was ordered) and a bottle of Groth Cabernet Sauvignon. The Groth was incredibly closed (which left me a little worried) and they were happy to decent the wine for us. Fortunately, it opened up wonderfully – every sip was better than the last. I’ll be certainly to get myself on their mailing list.
Put plainly, the food was phenomenal. Some dishes were beyond that, providing a glimpse of the type of eye-opening cuisine I had hoped for at other Bay Area restaurants.
Chez Panisse was one of those restaurants. More or less the birthplace of California cuisine, I read all the accolades about how their simple preparations were absolutely revelatory: “THIS is what *insert item* is supposed to taste like!” I can’t say how incredibly disappointed I was when I actually dined there for the first time. While the food was “good,” nothing was awe-inspiring and left me with the impression that I could make the vast majority of their dishes at home as well or better than what I had that evening (albeit not dishes that require a wood-burning oven, etc., though I felt other restaurants with the same equipment resources could have done as well or better). I suffered the pain of an experience not living up to expectations.
Well, certain dishes at Ubuntu proved to be revelatory, the eye-openers I had hoped for at Chez Panisse. The radish dish was absolutely incredible. THIS is what radishes should taste like! The combination of chevre and nori was lovely. Even my “I don’t like radishes” friend loved it making this a 4 for 4 “wow” dish. The cauliflower was a close second – once the toasted bread was gone, we attacked the cast ion pot with our forks. The scent of the vadouvan was practically intoxicating. Yet another 4 for 4 “wow” dish. Mind you, the vichyssoise and carrot dish were not far behind.
We did not have a single complaint about the food. The service had a few bobbles here and there; however, given the more casual nature of the restaurant, we barely noticed. The staff seemed a bit reserved at the beginning, though this was probably our own fault. We needed to try two tables before finally being seated at a third: our 6:30PM reservation meant that the blinding sun was perfectly angled at these first two tables. I’m sure the thoughts of “ugh, high maintenance” went through their minds, though they quickly proved to be incredibly warm and friendly.
One of my friends checked his watch when we received our bill – we had been there for 2.5 hours. It certainly didn’t feel that long… I suppose time really does fly when you’re having fun! The bill came with an assortment of mignardise: gelees, cookies, madeleines, caramels, and saffron lollies. With about a 25% tip, our individual financial contribution to the evening was $115 (the wine alone was around $120 of the total bill). Although we were very full as we made our exit, we couldn’t help but get caught up by the scent of the cauliflower dish being whisked to other tables. Oh. My. God.
Count me among the impressed!
Candybar (desserts & wine), SF - anyone try it yet?
Went with a friend to Candybar after work yesterday.
A very minimalist space. A limited number of tables are available in the back of the restaurant, while most of the available seating is bench-style that encircles the front of the space. Tables in the front are limited to sparsely spaced end tables - I can see a lot of people trying to hold their plates while eating when the place gets full. The "bar" is very small and does not have seating, so it's certainly not a place to congregate.
They have a selection of savory courses, though we knew this was not going to be our focus. We started with a cheese plate (guilt because we had yet to have dinner?), which I believe was the same as the one maoliu had. Not mind-blowing, but was a decent cheese plate. I believe it was about $10.
We had 4 desserts total as we wanted to try an assortment, though I suppose we could have done the $14 dessert tasting menu had we wanted to save some calories. We had their blood orange Baked Alaska, the chocolate parfait, the chocolate brioche, and the warm vanilla cake.
The first three were lovely, with the Baked Alaska ranking as probably my favorite. The warm vanilla cake was probably my least favorite. The cake itself was ok, however, it was accompanied with pickled mango. The pickling completely overwhelmed the rather subtle dish - I was glad the component was on the side of the plate, as after the first bite, that's where it remained.
Their wine list was nice, however, their dessert wine selection was filled with particularly pricey options. Most of the Madeiras, for example, were over $20/glass - the most expensive at $50/glass. I had a glass of a '99 Royal Tokaji Betsek, at $19/glass. I like RTs, yet knew I'd start running up the bill if I continued with this wine. I followed that up with two glasses of '97 Fontanel Rivesaltes Ambre, a fortified grenache, which was priced at $5.50/glass (the bottle retails for about $25 (not sure of wholesale price) - they were marked at 2X retail). I quite enjoyed that and will be sure to pick some up for home consumption.
I would hope that as they continue to build their wine list that they chose to build upon their affordable selection. People often view dessert wines as overly pricey, yet they don't have to be, and I'd hate to see them scare off dessert wine novices.
I love the concept and appreciate what they're trying to do. The place was basically empty when we arrived - it was becoming quite crowded when we left. They have some kinks to work out, but Candybar is off to a nice start. I'm sure I'll be back.
Top Ten Tastes - 2007
Never got around to doing this but had to once it resurfaced. I didn’t realize this until I was done, but wow… my list is really “egg” heavy. And I don’t normally really “love” eggs. haha
10. Slow Egg & Abalone (Manresa)
9. Crispy Shrimp (Salt House)
8. Pork Belly sandwich with Squid and Egg Salad (Bar Tartine)
7. Anson Mills grits with pork soffrito and Fried Eggs (SPQR) – must throw in a side order of homemade sausage, too.
6. Raviolo (Quince)
5. Salted Caramel ice cream (Bi-Rite Creamery)
4. Chorizo encrusted scallop with Manilla clams, mirepoix (Cyrus) – perfect paired with a Spanish sherry
3. Truffled Egg with chive chip (French Laundry)
2. Pork Trio (Redd – nightly special and not a standard menu item): I can’t remember too many specifics about this dish as it was early in 2007… but I remember sitting there and fawning over every bite.
1. Almond-milk granita and espresso crema (SPQR)
What do you think of our Bay Area plans?
Ubuntu, by almost all accounts, is the new "must hit" spot for vegetarians and non-vegetarians alike. I have not been; however, it is among the restaurants that top my personal "must hit" list.
My one venture to Greens was less than inspired, though I have heard positive reviews.
Please keep in mind that you very well may come across fish-based sauces or other flavor enhancers in many Asian cuisines. Depends on how strict you are, but you'll definitely want to press the staff to verify (and reverify) truly vegetarian options. Apply that to Yank Sing and other dim sum places as well as Thai House Express (which many proclaim to be the best Thai in SF). It's amazing how dishes listed as vegetarian aren't always vegetarian. :)
Millennium has ups and downs - I've been a few times, though I haven't been in years. One trip was very, very good. The following two times were not pleasant.
Kokkari is good, but it's definitely geared to a more meat-eating customer... that is, unless you want to focus mainly on mezethes and share many small plates.
Fleur de Lys is pretty universally getting panned these days. Given the recent track record, I'd probably save your money for elsewhere.
As for Cyrus, they are very VERY willing to accommodate food restrictions. When making a reservation, explain you are ovo-lacto and what you do and won't eat (including the exclusion of stocks, etc. if this applies, as I assume it does). A friend of mine had a rather long list of "can't eat" ingredients during my first visit: no mushrooms, cheese, shellfish, fish, etc. Absolutely no problems.
This was actually fun to think about this response. I was a ovo-lacto for 6 years, but it has been some time since I've really taken a close look at a restaurant based on those guidelines. Ironically, I started eating meat again once I moved to SF (too many wonderful meat options): a city that readily accommodates a veggie crowd. :)
Cyrus: insufferable (but tasty)
Ya know, this isn't the first report of awkward/bizarre service in the bar area. I have no idea if this behavior is that of Cocktail God Scott Beattie. I would be very sad if this is the case. The cocktails are fantastic... lackluster bar service is inexcusable. Particularly if it's coming from someone with that much talent at what they do. If it ISN'T him, then I think he needs to examine his bar staff.
I absolutely love Cyrus - I've had a number of stellar meals there, though I've never sat at the bar. I honestly can't sing enough praises for this place. Should you return, please (PLEASE) do yourself a favor and make a reservation for the dining room. You deserve to experience the best this place can produce. After many high end Bay Area dining experiences, this place still holds the top rung in my book.
SPQR since Daniel's departure - Not up to snuff?
Another dinner, another very successful evening. Clearly we're talking about a matter of taste. Our party of 4 dove in: chicory salad, fresh ricotta with crostini, brussels sprouts, calamari, cellini beans with pork soffritto, sausage with fennel, bocconcini, and the sweetbreads. Not a single miss. For what it's worth, we happen to love the sprouts, btw: wonderfully caramelized, perfectly soft centers with enough super crispy leaves, the hint of lemon, and salty like a potato chip. Some people like salt... some people don't: it's a personal choice. I think they're divine... and I can guarantee I'd have been eating my veggies had I had sprouts like that as a child.
For mains, there was a carbonara *did not try, though I've had the dish numerous times in the past*, two lamb burgers (very tasty), and the fried young chicken. The chicken is a new dish and it seems like they're still working on making it a consistent dish. It initially came out and I immediately noted the chicken was underdone - it was whisked away with apologies abundant. When it came back the second time, the meat was juicy, the skin very crispy (a non-coated fry), a lil' salt and a hit of fresh lemon juice. I'll forgive the initial "oops": the final result was tasty.
I also had the new chocolate/pepper parfait/mousse: it is definitely my new favorite SPQR dessert. A must try if you love the pairing of chocolate and spice.
Add in two carafes of wine (I couldn't drink, I'm on an antibiotic), a glass of dessert wine, a rice pudding, and two sodas... and the total was $190 plus tip. It's hard to get that much food, that big of a bang for the buck, at many other SF restaurants. Yet another reason why I love this place.
Harris' Steak
Maybe the OP should have qualified that statement: "... a serious shortage of QUALITY steak places." San Francisco does a lot of things amazingly well; however, steak usually is not one of them.
SPQR since Daniel's departure - Not up to snuff?
Carrie, I’ve always appreciated your articulate and insightful posts; however, I feel very strongly that in this situation you’re putting more weight on circumstance than reality. All restaurants have the occasional off night. This is certainly unfortunate for you, but this is the unfortunate truth of the restaurant world. The restaurant is filled with extremely competent employees - one person leaving is certainly not going to cause this place to go downhill. Quite to the contrary, I have had nothing but absolutely positive experiences every time I have been to SPQR: I have been many times since its opening, and certainly a number of times since Daniel’s departure. My meals at SQPR have been incredibly consistent.
I would definitely agree with Amy G’s comments about the mood of the staff. Everyone seems happier and more focused. Perhaps this is purely circumstantial as well; however, if the antics Amy witnessed were at all common place, Daniel’s departure could actually be a positive for the future of the restaurant. Just food for thought.
I would definitely give SPQR another chance. I’m particularly partial to their brunch – I believe it to be one of the best in the city.
TFL wine list?
Mind you, we didn't do "wine pairings," but we did rely on their recommendations for half bottles and affordable full bottles for our lunch-time party of four. Sorry if that was confusing.
TFL wine list?
Incidentally, I dined at Per Se in Nov. 2006, and I did write a letter to the restaurant in response to a particular incident. Zero response.
I've dined at TFL twice since. The first meal was absolutely fantastic. The second was rather disappointing EXCEPT for the wine service. The sommelier (a younger gentleman) was particularly enthusiastic. We sampled 8 or 9 different wines over the course of the extended menu and managed to come in under our wine budget (which was fairly modest). I was very impressed... and I was certain to pull him aside before we left to tell him so.
Unfortunately, it seems you got one of the TFL bad eggs. Sorry that happened! :(
Visiting SF with infant -- great dining recs?
I would definitely avoid Coi on a with-baby outing. Aside from my feelings about the food (which I've posted about in the past), the dining room is quite cave-like and can have a very hushed atmosphere. Any fussing would definitely draw the ire of other patrons... at 6 weeks, it's pretty impossible to predict.
Slanted Door is much more boisterous, and it's also easier to slip out temporarily if need be. Would be more baby friendly, me thinks... unless the baby gets spooked by too much noise.
Also, while not on your list, I will say that each time (and I've been there a lot) I've been to SPQR for brunch on the weekends, I, 1) haven't had to wait, and 2) have noticed many, many babies. In fact, it seems a bit of a baby magnet in the neighborhood. The food is great, and you certainly won't be out of place.
Advice: Wisdom Tooth Extraction, what to eat?
I had my wisdom teeth taken out about 8 years ago and had issues with severe bleeding. My oral surgeon also suggested lightly biting down on black tea bags, as black tea apparently has properties that aid in coagulation. The advice worked; however, to this day, I cringe at even the scent of Earl Grey!
Need a REALLY amazing, young, trendy restaurant to host 22nd birthday for a gorgeous girl!!
Assuming A16 has availability for that date, there's no reason they couldn't host a party of that size in the atrium.
Best enameled cast iron cookware?
Just as a note of interest, LC now offers replacement nobs in stainless steel.
What cookware is essential? Help me build my kitchen..
Just as a side note, Le Creuset actually DOES manufacture stainless steel cookware... though I have no experience with it.
Everyone is different and has different needs/opinions; however, I would recommend the following as a good starting point consisting of quality pieces:
8" non-stick free pan (for eggs and delicate cooking). This could be Teflon or cast iron. I would recommend NOT spending a great deal in this department, particularly if you get Teflon... as you'll need to replace this from time to time.
12" saute pan. I would go with stainless steel (for ease of cleaning and maintenance). You will be able to both sear and create pan sauces in this piece. All-Clad is my personal preference, though Viking and others produce high quality SS.
4/4.5 qt saucier or saucepan. Stainless. Again, All-Clad is what I use.
12+ qt. stockpot. I have a couple large stainless stockpots and I truly believe that bigger is better for a stockpot. I would avoid all aluminum anything, even in a stockpot.
5.5 qt dutch oven. I'd go Le Creuset or Staub. Good for braising, etc.
As for knives, I echo the chef/serrated/pairing that others have recommended. You can always add others if you feel the need, but these will probably be your kitchen workhorses. Knives are VERY personal, and I recommend going to a store and checking the feel before you consider brands.
I would also have a few quality pieces of bakeware, starting with 2 commercial-quality half sheet pans. I personally avoid the non-stick and "gold tone" stuff that's on the market... and just go the traditional route - aluminum coated steel. You can use them for cookies, etc... but you could also roast veggies, etc. with them. Also, I'd pick up a Silpat.
Any comments on Supper Club on Harrison St?
The company I work for held a party there last year - suffice it to say, I plan to never return. The food was mediocre at best, and the staff was excessively rude. If you're just interested in something "different," well, it might fit the bill. However, with only 2 nights in SF, I think you could spend your time more wisely.
