Best: Lasagna
9049 Sonoma Highway
Sonoma CA 95452
(707) 833-2690
Open daily: Lunch 11am to 3:30pm, Dinner: 5pm to 9pm
Parking: in front and adjacent lot
http://www.cafecitti.com/
Last Visited: February 8, 2009
Food: 4 stars
Atmosphere: 3 to 4 stars
Service: 3 to 4 stars
Price: $$ to $$$
Café Citti has become an institution in Kenwood for tourists and locals. Always open when you want a good pasta or rotisserie chicken, it’s a great place to enjoy some great food in beautiful wine country.
Located on Highway 12, you’ll find Café Citti in the heart of Kenwood. When you walk in, you might find that you’re not greeted right away, but what you need to know is you walk in, look at the menu above the counter located in the rear, and order. Selections include an array of salads, pastas, soups, salads, and specials, including dessert. The glass case features some of the salads with marinated olives and the like. Of course, their chicken is an extremely popular item on any night.
Before 2008, it had been more than five years since I had visited Café Citti. Back then, they served some breadsticks while you wait. I don’t know where the breadsticks have gone.
Nowadays, you order at the front counter, and if a table isn’t available, you sit in the chairs by the fireside until one becomes available. Upon being seated, you are brought water and drinks. The waitress will bring bread; sometimes the bread is warm, and other times, it’s not. Then you order is brought to the table. The check comes after dinner.
Tables are covered with white tablecloths and white paper. A tealight candle sits in the middle of
the table and the salt, pepper, and parmesan bottles are also familiar items. Your fork and knife sit on a paper napkin awaiting you. The fireplace is typically going during the water and the atmosphere is cozy.
- Garlicky Caesar Salad – The romaine lettuce leaves were fresh and the dressing is super garlicky. If you enjoy garlic, this is an excellent salad for you. Even the salad for one is rather large and for petite eaters, two people could probably enjoy the salad for one. Excellent. In fact, this probably ranks in the top for the Caesar’s I’ve had. Upon having this the third time, I noticed a couple of pieces of lettuce rusting, but consistently garlicky and good otherwise. $6.50 for one, $12.50 for two
- Marinated Calamari Salad – A large quantity of calamari, both rings and tentacles, is poached until tender and mixed with celery, herbs, peppers, and other vegetables. The bowl is filled to the brim and tastes flavorful and delicious. I was pleasantly surprised by the combination of flavors and textures. Very nicely done. $4.50
- Marinated Green Olive Salad – Even the small salad has a lot of olives and is enough for two to share. Very good. Small $4.50, Large Available
- Smoked Salmon Antipasto – Three slices of smoked salmon are drizzled with a lemon saffron aioli and topped with deep fried onion rings. Fresh chopped parsley is sprinkled on top to accent the dish. The onion rings are cut very thin and lightly breaded – light and crispy. The salmon is fresh and the aioli adds smoothness to each bite. Good. $9.95
- Lasagne – Layers of lasagna noodles are filled with Bolognese and béchamel sauce and topped with Parmigiano Reggiano. The noodles are so tender and delicious and thoroughly flavored with the two sauces. The Bolognese with its tomato, beef, and pork sausage mix is rich and scrumptious. This is one of my favorite dishes here. Four and a half stars. The only thing that could make it better is to have the top cheese crust be slightly less browned. Lovely. $13.50
- Gnocchi – A generous amount of gnocchi is served in your choice of sauce. The potato dumplings have a great consistency and are absolutely delicious in the Bolognese sauce. Very good. $12.50
- Pizza Al Fungi – The pizza is standard with a red sauce and about three types of mushrooms. Despite the freshness of the pizza dough and sauce, I was disappointed that the mushrooms were fairly standard and paired with cheese that didn’t emphasize the mushroom flavor. I found the pizza to be just okay and wouldn’t likely order it again. $16.50
- Arrosto di Aguello all’Agilo - Leg of Lamb Special – The leg of lamb was cooked just right and only makes you want more. The lamb is tender and every bite has wonderful flavor. It’s been a while since I had it, so I don’t remember the exact flavoring, but it was good enough that I would order it again. Garlic mashed potatoes and a seasonal vegetable are served with the lamb. Very good. $17.75
- Petrale Sole – Two lightly breaded fillets of petrale sole are cooked in a lemon, olive oil, white wine, and caper sauce. These are served with carrots and garlic mashed potatoes. The sole is almost boneless (I found one bone), and cooked just right. The sauce is great for caper lovers and the amount of lemon is just right so the sauce is not too heavy and almost velvety in consistency – just coating the sole. The carrots are a little underdone, but the mashed potatoes are great for garlic lovers. Four star fish. $16.50
- Raspberry Lemonade – Refreshing and delicious. $2.25
Service was good during my last three visits, though not perfect. The staff is professional, but on occasion, you’ll see that attention to detail could be improved. Overall, the restaurant is unpretentious and the food is very good. This is a terrific stop when you’re visiting wine country.
Thursday, December 3, 2009
Caffe Giostra - Italian, Petaluma
Best: Lasagna1390 N McDowell Blvd. #L
Petaluma CA 94954
(707) 664-9441
Parking: in shopping center
Last Visited: September 18, 2010
Food: 4 stars
Atmosphere: 2 to 3 stars
Service: 2 to 3 stars
Price: $$ to $$$
Caffe Giostra is located in the same shopping center as the OSH Hardware store. It’s a small place, but the food is excellent. In particular, I enjoy their lasagna of the day. You can’t go wrong, especially if it’s one that has meat in it.
The restaurant is small. Upon entering, to your right is a raised seating area. Further back are additional tables, and on the left is the open kitchen. Reservations are recommended since there is limited seating.
I was coming here a lot around 2003, and recently decided to make a trip back to see if Caffe Giostra was as good as I remember it. For things I had recently, you'll see a detailed account, otherwise, for the other items, I’ll write generally. In 2003, I found them to have four star food, and service and atmosphere were both between three and four stars. Since then though, I've had to downgrade their service. Repeated trips and my most recent visit revealed things I didn't like seeing. Too bad - I always am on the lookout for places with the best combination of food and service.White tablecloths cover red and white checkered table coverings. Each table also has one of those olive oil/vinegar glass containers shaped like a cylinder where there is another container shaped like grapes within. I don't want to think too much about how these things are cleaned, but aesthically, the balsamic in the grape cylinder and the olive oil outside with small corks to top off the spout for both is a cute addition to the table setting.
Upon our arrival, we were brought a nice basket of both loaf bread and focaccia (soft and with olive oil drizzled on it) along with a small ramekin filled with marinated olives.
- Carpaccio di Manzo - Thin slices of raw beef are topped with a drizzle of mustard, drizzle of olive oil, capers, shavings of parmesan, and served with a wedge of lemon. I really wanted to like this, but it lacked flavor. If it weren't for the toppings, I probably wouldn't have eaten it at all. While the beef is tender, it tastes like it's been frozen or refrigerated too long. The meat flavor is missing and it tasted a bit watered down (like when you have ham pumped with too much saltwater). I wouldn't get this again. Ever. $9.50- Pasta dishes – Pasta is freshly made and sure to please. I have tried a number of dishes and am always impressed by the sauce and the quality of pasta. If you’re looking for lighter fare, you may consider splitting dishes (I split a seafood pasta) which is allowed for an additional charge.
- Lasagna of the day – Upon entering the restaurant, you’ll see a specials board. Each day is a new lasagna. I have separated the lasagna from the pasta dishes because their lasagna is exquisite. Knowing that it’s so good, I always have a difficult time deciding whether to get the lasagna, or take the chance to try another item. The lasagna is hand rolled, making the layers so thin that the sauce is wonderfully absorbed in each layer. Excellent. Today's special (September 2010 visit) was Chicken Lasagna. While the sauce is still just a touch sweet (oh so good), the chicken reminded me a bit of eating an enchilada, so it wasn't as authentic as I hoped. It wasn't my favorite, but certainly not bad. The noodles are just as tender as I remember them to be though. $13.95- Profiteroles – These pastry puffs were filled with vanilla ice cream decorated with chocolate sauce. The presentation is great, but I didn’t find the profiteroles outstanding, though they were good.
- Osso Bucco - Osso bucco, in Italian, means bone with a hole (which refers to the marrow inside). Traditionally, it's made with veal. I was therefore expecting this dish to be made with veal, but instead, found out that it was pork after ordering (why the server didn't clarify with us that it was pork, I don't understand). Served on a bed of polenta, this large piece of meat was juicy initially, but began to dry out as the evening wore on. The polenta was standard as well. Okay. $18.75Service at Caffe Giostra varies depending on the server and the time you arrive at the restaurant. During peak hours, though the staff does a good job of checking on you, I did feel neglected several times. My most recent visit though was pretty pathetic in terms of service so I had to downgrade their rating. It started from the moment I was brought to a table - first we were brought to the rear, and then moved back to the center (not a big deal). Then, as we were waiting for the server to come and take our order, the manager came over to say our server was on her way. He then proceeded to take our order and then when the server came, he interrupted us abruptly and the server's tone then became a bit rude as she asked us 'are you going to drink anything?' I was a bit surprised that a seemingly seasoned server would ask this in a somewhat irritated tone and use that wording in this environment. Things didn't get a whole lot better after that. However, Caffe Giostra still makes a great lasagna which is certainly worth a try (maybe takeout is the way to go though).
Sunday, November 29, 2009
La Texanita - Mexican, Santa Rosa
Best: Chicken flautas
1667 Sebastopol Road, Santa Rosa CAParking: In parking lot
Last Visited: April 2011
Food: 4 stars
Atmosphere: 3 stars
Service: 3 stars
Price: $ to $$$
When I asked Leslie for suggestions for good Mexican restaurants in the area, she recommended La Texanita. Located on Sebastopol Road, the owners of this restaurant have expanded their taco truck business into a small, but cozy restaurant. The entrance is on the side, and the colors of the interior are bright yellow mixed with orange giving a sunny feeling all around. The sides of the arcs are painted with a brilliant purple. The tables are wood with flowers painted on them, and the chairs are simple. Colorful wall murals depict women with long flowing hair staring into the sea, portraits, flowers, and more. The room has a lot of character. Two flat screen televisions play the local Spanish station movies, soap operas, or sports depending on the time of day.
The decorations aren’t the only thing with character. The waitresses are pretty interesting too. It’s not your typical professional dress. The clothing ranges from tank tops, shorts, and more which normally wo
On each table is a selection of hot sauces – Tapatio, green hot sauce, and another type in a very large bottle. I never needed it, but in case you like hot sauce, you’ll be able to enjoy a few. On weekends, you’ll find oregano and a dried chili in a small ramekin for seasoning the weekend soup specials.
- Taco – These are made with tortillas about three to four inches in diameter. They are available with any kind of meat, so I selected carnitas. The carnitas is topped with chopped onions, cilantro, and a touch of salsa. Each taco is served with a few slices of radish and a pepper. For carnitas, a small piece of lime is served with the taco too. You can’t beat the price, and they taste very good. Fish tacos (seen in the photo) cost more, but they're really yummy too. $1- Taco con tortillas a mano – Similar in nature to the tacos above, these are made with handmade tortillas, so they have a larger diameter and a softer texture. When you eat it as soon as it’s served to you, as opposed to waiting a few minutes, you’ll enjoy the fresh flavor of the tortilla. There’s nothing like it, and it’s worth the extra dollar, though I wouldn’t have minded more meat, but it’s still extremely reasonable. $2
- Sopes o Carnes – If you’ve never had a sopes, think of those premade strawberry shortcake cakes that you buy at the store. It’s basically the same shape – fried masa shaped into an almost bowl like shape with a ridge or an indented platform. The diameter is about three inches. Sopes are made with the same ingredients as tortillas, but tend to be smaller and significantly thicker. This was one of Leslie’s top picks for La Texanita. Available with meat or vegetarian style, these sopes hold a little refried beans at the base (on top of the sopes), meat, shredded lettuce, crumbled cotija cheese, diced tomato, and salsa. I selected the meat version and small pieces of chopped carne asada topped my sopes. Lightly fried, the dough on the outer part of the sopes was crispy while the inside was tender, but not
too soft. Full flavored, this was a great little treat. $2.50
- Flautas de Pollo – Five deep fried taquitos/flautas are covered with tomatoes, lettuce, salsa, guacamole, cotija cheese, and sour cream and served with a side of beans and rice. Wow, this is my favorite dish of all the things I’ve tried here. I like the crispy texture of the flautas, the fact that it’s not overly fried until it’s dry, that the chicken inside is still recognizable and juicy, and the toppings don’t make the flautas soggy – instead, they add to the flavor. I’ve gotten this dish several times and I know I’ll get it several times more. Delicious. Four stars. $6 -> Price has gone up, but I still always get this.- Orden de Milaneza – Pork is breaded and cooked until the meat is done and golden brown. The dish is served with tortillas, rice, and a salad. If you like pork cutlet or chicken cutlet, you’ll enjoy this. The portion is huge and the flavor is quite good. There is so much that two people with small appetites could share. $8
- Super Burrito – The super burrito comes wrapped in foil and is accompanied by a small wedge of lime, slices of radish, and marinated jalapenos. The tortilla is warmed and inside comes your choice of meat, lettuce, rice, beans, salsa, cheese, tomatoes, guacamole, and sour cream. I selected carnitas and there was a nice mixture of tender pork along with a little bit of the fat. Delicious and filling. Although my tortilla wasn’t toasted until there were golden spots like that of my dining companion, it was still very good. $6
- Quesadilla Con Carne – Meat Quesadilla – Melted cheese and your choice of meat are cooked in a warm folded tortilla until the tortilla shows some browning. A small cup of hot sauce accompanies the quesadilla along with a bed of shredded lettuce topped with a slice of tomato that has been topped with some sour cream and guacamole. Good stuff. This quesadilla is also the right size – not too small and not too big. It’s just filling enough without being overwhelming. $5
- Chicken Enchiladas – Three enchiladas are served topped with cotija cheese, fresh tomatoes, and shredded lettuce. Beans and rice accompany the enchiladas. Like the flautas, the enchiladas are very meaty and have a great flavor. Very good. Was $6, now $7
- Agua Fresca – Available in small or large, you can try horchata, Jamaica, or tamarind agua fresca. The only issue with this is that I’ve tried to order the small one several times and I’ve chosen the wrong Spanish word. Be sure to say Chico if you want the little one because Poquito means nothing here. I like their Jamaica and horchata – the latter being less sweet than the Jamaica – surprisingly. Small $1.50, Large $2
All of my visits have been good in terms of food with service being better 
now that they have a staff member dedicated to focusing on service. The food is pleasant and flavorful, and the prices are more than reasonable. Service is friendly, though sometimes hit and miss if you don’t speak Spanish. Check out La Texanita for authentic flavor and fresh dishes. This last picture shows the seafood tostada.
now that they have a staff member dedicated to focusing on service. The food is pleasant and flavorful, and the prices are more than reasonable. Service is friendly, though sometimes hit and miss if you don’t speak Spanish. Check out La Texanita for authentic flavor and fresh dishes. This last picture shows the seafood tostada. Saturday, November 21, 2009
Esperpento - Tapas, San Francisco
3295 22nd Street, San Francisco CA 94110
(415) 282-8867
Parking: limited street parking
Hours: Mon-Thurs 11:30am - 2pm, 5pm-10pm; Fri - 11:30am - 2pm, 5pm - 10:30pm, Sat 11:30am - 10:30pm, Sun 12pm - 10pm
http://www.esperpentorestaurant.com/
Last Visited: October 4, 2009
Food: 2 to 3 stars
Atmosphere: 3 stars
Service: 1 star
I selected Esperpento for lunch after seeing an episode of Check Please! Bay Area where all three of the diners raved about the Spanish-style tapas, but found service to be initially good until the place got busy. From my own experience, if you're a person who wants prompt service and for your all of your waitstaff to look like waitstaff, this isn't the place for you. If you're interested in trying new dishes, then it might be okay.
- Patatas Bravas - The menu listed this as spicy potatoes with little other description. A plate of potatoes with a flavorful spicy sauce poured on top of it arrived at the table. It was a lot like breakfast potatoes, but the sauce was seasoned well. It came extremely fast, so I would guess that there is a tray of potatoes being warmed in the kitchen and the appropriate sauce, either spicy or garlic aioli, depending on what is ordered, is put on top of it. There is more than enough to share. Okay. $4.75
- Croquetas de Pollo - Chicken croquettes. Not much else is listed
about them on the menu, but if you remember those cans of chunky chicken spread, the texture is reminiscent of that but with a crispy outside. I liked the texture contrast and the mild flavor, and although I don't know for sure what the sauce is, I would guess it's the spinach bechamel that is listed on the menu in another location. The only thing I didn't like about this dish was the temperature. It came room temperature (and I like my fried foods to be hot and steaming on the inside) which seemed to keep the filling from having its maximum flavor. $5
At this point in the meal, we wondered where the bread that was listed on the menu as accompanying tapas had been delayed at. We saw another table that arrived later than us served bread, and now that the cheese had arrived, it seemed appropropriate to bring bread, but none was found until we asked for it. When it did arrive, the French bread was room temperature and served with butter.
Upon completing our meal, it took the server more than five minutes to bring us the check after asking for it and more than 15 minutes for them to pick up the bill, and the restaurant wasn't that busy. My credit card was declined (and for whatever reason, that wasn't a problem before or after this transaction), and they made me use another card. After that, it again took about ten minutes to complete the transaction.
When we left the restaurant, our server passed us without comment or even a smile. There are many tapas places in the Mission District. Considering how hectic it can be to find parking, the time it took for service, and the lukewarm temperature of the food, I will be trying out some of the other tapas places before considering returning.
(415) 282-8867
Parking: limited street parking
Hours: Mon-Thurs 11:30am - 2pm, 5pm-10pm; Fri - 11:30am - 2pm, 5pm - 10:30pm, Sat 11:30am - 10:30pm, Sun 12pm - 10pm
http://www.esperpentorestaurant.com/
Last Visited: October 4, 2009
Food: 2 to 3 stars
Atmosphere: 3 stars
Service: 1 star
Price: $$
Walk into Esperpento and you'll see some bright colors, not just in the decor, but in people's hair. It was bright and sunny outside during the day I visited, so when I sat down, the bright light from the windows at the front of the restaurant detracted from the colorful lavendar pillars inside and the decorative paper fans on the back wall. Small tables and colorful decorations give the restaurant a feeling of Spanish culture.
I selected Esperpento for lunch after seeing an episode of Check Please! Bay Area where all three of the diners raved about the Spanish-style tapas, but found service to be initially good until the place got busy. From my own experience, if you're a person who wants prompt service and for your all of your waitstaff to look like waitstaff, this isn't the place for you. If you're interested in trying new dishes, then it might be okay. Upon entering, we were quickly seated and given menus. My first glance at the menu found it to be a lot to absorb since everything was first in Spanish followed by its English description. However, that wasn't a deterrent to trying new foods. I asked the server for some recommendations since I rarely have tapas. She recommended the manchego cheese, potatoes of any sort, the oxtail stew, and some seafood. We started with glasses of water and waited for our food after ordering.
- Patatas Bravas - The menu listed this as spicy potatoes with little other description. A plate of potatoes with a flavorful spicy sauce poured on top of it arrived at the table. It was a lot like breakfast potatoes, but the sauce was seasoned well. It came extremely fast, so I would guess that there is a tray of potatoes being warmed in the kitchen and the appropriate sauce, either spicy or garlic aioli, depending on what is ordered, is put on top of it. There is more than enough to share. Okay. $4.75- Croquetas de Pollo - Chicken croquettes. Not much else is listed
about them on the menu, but if you remember those cans of chunky chicken spread, the texture is reminiscent of that but with a crispy outside. I liked the texture contrast and the mild flavor, and although I don't know for sure what the sauce is, I would guess it's the spinach bechamel that is listed on the menu in another location. The only thing I didn't like about this dish was the temperature. It came room temperature (and I like my fried foods to be hot and steaming on the inside) which seemed to keep the filling from having its maximum flavor. $5 - Queso Manchego - Spanish ewe's milk cheese. The menu didn't describe how it was prepared, and most of the time that I've seen 
manchego cheese on menus, it has been deep-fried. Bad assumption. What appeared were several small triangles of manchego cheese with oil cured red peppers and olives served with the slices. A drizzle of olive oil completes the dish. Although the server said this dish was smaller than others (and admittedly, we've already eaten a red pepper by the time this photo was taken, but all the cheese is there mind you), Esperpento could afford to give thicker slices of cheese! The pieces also seemed slightly on the dry side. $5
manchego cheese on menus, it has been deep-fried. Bad assumption. What appeared were several small triangles of manchego cheese with oil cured red peppers and olives served with the slices. A drizzle of olive oil completes the dish. Although the server said this dish was smaller than others (and admittedly, we've already eaten a red pepper by the time this photo was taken, but all the cheese is there mind you), Esperpento could afford to give thicker slices of cheese! The pieces also seemed slightly on the dry side. $5At this point in the meal, we wondered where the bread that was listed on the menu as accompanying tapas had been delayed at. We saw another table that arrived later than us served bread, and now that the cheese had arrived, it seemed appropropriate to bring bread, but none was found until we asked for it. When it did arrive, the French bread was room temperature and served with butter.
- Chorizo Salteado "Cantimpalitos" - Sauteed Spanish Sausage. Since the description in English was fairly minimal, I expected to receive slices of chorizo or larger pieces, but tiny sausages appeared. They were well-flavored, but slightly hard, likely due to the sauteeing. Okay. $5.25
- Rabo-Toro - Oxtail Stew. The meat fell off the bone of each of these pieces. The broth was flavorful with carrots and other 
vegetables. However, it came room temperature and that seemed
vegetables. However, it came room temperature and that seemed to result in a reduction of flavor. I'm not sure if tapas normally come cold, but I would have preferred this to come hot. Also, it apepars that there may have been a lunch special bargain available if you wanted to pay slightly more and get side dishes (potato or rice and other side selections) with it. I wish my server would have mentioned that option since I had told her I wanted to try more dishes. Good, but better if served hot. $7.50
- Jamon Serrano - Canapes of Spanish cured ham on toasted French bread served with ripe tomatoes and olive oil. This was probably one of the most 
comprehensive descriptions on the menu. From the photo, you can also see olives stuffed with pimentos as well as some sliced raw red onion on top. I liked the serrano ham - moist and with good flavor, it was also one of the better values considering the size of the tapa serving. $6
comprehensive descriptions on the menu. From the photo, you can also see olives stuffed with pimentos as well as some sliced raw red onion on top. I liked the serrano ham - moist and with good flavor, it was also one of the better values considering the size of the tapa serving. $6Overall, the food was okay - not the best value for what you're getting. The oxtail stew was good and the ham was a sizeable portion, but the rest was just okay and fairly unimpressive served at room temperature.
Upon completing our meal, it took the server more than five minutes to bring us the check after asking for it and more than 15 minutes for them to pick up the bill, and the restaurant wasn't that busy. My credit card was declined (and for whatever reason, that wasn't a problem before or after this transaction), and they made me use another card. After that, it again took about ten minutes to complete the transaction.
As mentioned earlier, some of the waitstaff have brightly colored neon pink hair along with a lot of piercings. For those of you whom may be concerned with that, be forewarned.
When we left the restaurant, our server passed us without comment or even a smile. There are many tapas places in the Mission District. Considering how hectic it can be to find parking, the time it took for service, and the lukewarm temperature of the food, I will be trying out some of the other tapas places before considering returning.
Friday, November 20, 2009
Kay Cheung - Chinese, San Francisco
Best: Deep Fried Shrimp wrapped in Tofu Skin
615 Jackson St, San Francisco CA 94133
(415) 989-6838
Parking: limited street parking, pay parking lot a few blocks away
Last Visited: December 12, 2004
Food: 3 to 4 stars
Atmosphere: 2 to 3 stars
Service: 2 to 3 stars
Price: $ to $$
Kay Cheung is a crowded restaurant with a lot of clientele. Enter the establishment and it looks littered with round and rectangular tables all throughout the room with little space in between, leaving it with a bit of a chaotic feel. The seating is often shared by multiple parties at individual tables.
The walls are light colored with wood panel from half of the wall to the floor. There are multiple glass chandeliers hanging from the ceiling, and along the walls are fans that have gathered a bit of dust. The front windows stream in a lot of light, and there is track lighting in the front. The walls are decorated with Chinese wall hangings, and two large red banners hang, one on each side wall, with the specials available. Three dishes available for $15 – an incredible value, but all of the dishes are written in Chinese, so if you can’t read, you’re out of luck.
The attraction at Kay Cheung is most definitely the price. The dim sum plates below were each about two dollars. Specialty dishes are available for a slightly higher price. Not every dish was superb, but they are definitely worth the price or are superb values. Each dim sum dish is only two dollars. Kitchen specialties are three dollars. Unbelievably inexpensive prices. Some of the food quality is superior to its higher priced competition, and it’s still only three dollars. Items below are $2 each.
- Beef balls (3) – Three beef balls mixed with cilantro are placed on top of a small bean curd. Good. The beef balls are soft and tender and slightly fluffy.
- Pork dumpling (4) – A pork mixture is stuffed inside a wrapper. The flavoring was nice and the mixture was the right consistency without being too dense. Good.
- Stuffed tofu (2) – Two tofu triangles are stuffed with shrimp paste and deep fried. The outer skin of the tofu was a bit soggy, but the overall flavor was good. The temperature of the dish was room temperature which probably meant it had been sitting out a bit, contributing to its softer texture.
- Deep fried Taro Dumplings (3) – Three deep fried taro dumplings are stuffed with minced pork. The dumplings had been sitting until they cooled to room temperature. This left the filling a bit cool, so some of its flavor had been lost. Otherwise, texture was good.
- Deep fried Shrimp Wrapped in Tofu Skin (3) – Whole salad shrimp mixed with celery pieces, waterchestnuts, cilantro, and bamboo shoots are wrapped inside a tofu skin and deep fried until puffy and lightly golden. The tofu skin is crispy and the quantity of shrimp mix is ample. It’s a delicious delight with the softness of shrimp and the crunchiness of the celery and waterchestnuts. The flavor is great. Think of a big puffy egg roll with shrimp inside. Not every place can make this well, and most places don’t have as much filling as Kay Cheung. Excellent. Five stars.
- Deep fried Sesame balls (3) – Deep fried rice balls are rolled in sesame and filled with lotus paste. The outside texture is slightly crispy while remaining soft which you bite into the shell. The lotus paste is warm and gooey without being too sweet. Excellent. Item below is $3 each (specialty dish).
- Beef stew with turnip. Beef and turnip are cut into small pieces and stewed until tender. The turnip is so tender that it just melts in your mouth. The beef gives the whole stew very rich flavor and the sauce is just ever so thick. The whole dish is served in a medium sized glass bowl. Perfect over rice. Very good.
Service varies. As the restaurant gets busier, it’s hard to get the attention of the wait staff. The hustle and bustle of all the people around is definitely felt in the air. Kay Cheung caters to a local crowd, so it helps if you’re flexible enough to share a table with people that you don’t know. Otherwise, you may be waiting a long time for seats. Also, it’s not the place to go if you’re looking for ambiance. There is little space in the waiting area, so move quickly or step aside.
The restrooms are located downstairs. It’s a bit messy with broken down boxes used as floor coverings. There is also often paper strewn within the stalls. You may also find that the place feels very ‘do it yourself’. During lunch, there isn’t a menu, so look for people bringing the food around. They may not stop at your table, so be ready to flag them down. The same is true about asking what they offer. They might bring it by, but if you don’t react, they’ll quickly move on. I also didn’t hear much English, so just be aware of that when you walk in. There is a really friendly guy that carries the kitchen specialties. You’ll recognize him by his constant smiling – what a great attitude. Most of the other people carrying dim sum are woman, so you should be able to tell the pricing based on who is carrying it.
The food is average and above average depending on what you get. During my most recent visit, I made a special request for dim sum that I hadn’t seen come out yet, and though there was a wait for it, they made it especially for us, so I appreciated their going the extra mile. Several other tables also experienced the same kindness. For Chinatown, Kay Cheung is one of the best. If you’re looking for a great deal, this is the place to go.
Cafe Europe - German, Santa Rosa
Best: German Food - anything
104 Calistoga Rd. (in St. Francis Shopping Center), Santa Rosa, CA 95409
(707) 538-5255
Hours: Closed Mondays. Lunch: 11:30a - 2:00p (Tues-Sat), Dinner: 4:30p - 9p (Tues-Sat),4:00p - 8p (Sun)
Parking: in shopping center
Last Visited: April 16, 2011
http://www.clickcafeeurope.com/
Food: 4 to 5 stars
Atmosphere: 4 stars
Service: 4 stars
Price: $$$
Don’t let the shopping center fool you. You walk into Café Europe greeted by Herbert Zacher in his black pants with white vertical stripes, and with the German almost polka type music on the speaker system and the beer mugs on the wall, it’s a whole other world. This quaint German restaurant will aid in soothing the senses. Note if you’re under 60, you’re probably going to be part of the younger crowd of patrons. Chef Robert Buchschachermair whips up a treat.
Reservations recommended for dinner. The earlier the better if you don’t have a reservation. Early patrons get more attention and the food comes faster. Go with an empty stomach and save room for the apple strudel which comes a la mode. The staff is friendly and know what they’re doing. They keep an eye on everything and make sure that the water glasses are filled. The staff also helps each other out so that if one person is busy, another will take your plates – they work well together.
The entrees include choice of salad or soup. These days, it’s a bargain to get salad or soup included at these prices. The house salad is mixed greens with tomatoes and cucumbers on the side. House dressing is great. Other dressings are available. Most dishes come with garden vegetables and some sort of sauerkraut. The great thing is that the garden vegetables aren’t overcooked. They’re done just right and have a nice natural flavor.
- Cream of Asparagus soup – A nice blend of asaparagus and potato, this soup is not overly rich, but just the right texture and flavor.
- Cream of Mushroom Soup – Shitake mushrooms and cream make up a delicious soup that has just the right texture and flavor. The scent of fresh herbs only add to the perfume of the soup. Wonderful.
- Potato pancakes are crispy and light, golden brown, served with applesauce. A yummy treat. Two pancakes $4.50
- Nuernberger Combo - Two veal and three pork Nuernbergers served with homemade mashed potatoes. They give you the mustard and all the accompaniments. It’s great for sampling different sausages. Warm and light – these are a far cry from what you would find packaged on a shelf. They’re delicious. $14.50
- Wiener Hackbraten/ Vienna Meatloaf - Lean ground beef and pork herb sausages mixed with other goodies served with a creamy mushroom sauce and mashed potatoes. More of that homemade taste the way it should be. $13.50
- Schweinelende mit Pilzen / Pork Tenderloin and Shitake Mushrooms – Grilled pork medallions with sautéed mushrooms and a potato pancake and red cabbage sauerkraut. More of the same of what is listed above and below. $15.95
- Lamb Loin Chops - One great thing is that you get really nice pieces of meat. Café Europe doesn’t skimp. You get nice cuts of meat, all tender and sweet. The chops are grilled to perfection and that little bit of mint jelly makes them taste even better. $18.50
- Bayrischer Sauerbraten – Top sirloin marinated in red wine and vinegar roasted and so tender it melts in your mouth. It comes with spaetzle which is oh so good. I hear that with Germans, sauerbraten is the dish of choice and they do a great job of it. $17.50
- Kalbs Wiener Schnitzel – Four pieces (or three pieces depending on the size) of veal are breaded and pan-fried and served with a potato pancake. Again, it’s those pieces of thin, tender, and juicy meat that hit the spot. They are served with a wedge of lemon and the lemon juice brings out the flavor even more. The pancake in the photo is a little darker than usual, but it still tasted delicious. $17.50
- Jaeger Schnitzel – Much like the Wiener Schnitzel, except this one is served with spaetzle instead of the potato pancake. This one
comes with that homemade creamy mushroom sauce with large white mushrooms cut thick and placed on top of the veal. The spaetzle, which has been ever so lightly browned on one side, soaks up the sauce and has a lightness about it. My side vegetables during this last visit included marinated carrots, marinated red cabbage, and a cauliflower floret. I love how the attention to detail is present in every dish. The veal contains light brown grill marks along the diagonal. Delicious and tender. $17.95
- Hungarian Goulash – This flavorful beef stew is served with wide egg noodles. It’s a treat because it’s on the specials menu and not always available. The second time I tried it, the noodles were replaced with seasonal vegetables – carrots, pureed spinach, and red cabbage. The pieces of beef are tender and can be broken apart with a fork. It still maintains its form and pairs well with the flavorful sauce. The many spices fuse together to create a rich dark red sauce that tastes delicious.
- Hassenpfeffer/Roasted Rabbit – The rabbit is deboned for the most part is topped with lingonberries and gravy. This dish is served with spaetzle and fresh vegetables. Out of all the dishes I’ve tried at Café Europe, I probably liked this one the least. If you like chicken breast, then you might find this one a favorite, but it was on the dry side for me.
Note: The salad was wilted once out of the six or seven times I’ve been there. Otherwise, it’s been pretty close to perfect. Unfortunately, the bread is cold, but it’s always soft. Don’t let this deter you, but the chain smoker out front is more than likely your host.
During the visit in 2007, the salad was very fresh and the house dressing, creamy dill, seemed a bit thicker than usual.
On Sundays, the rolls are warmed which make them absolutely delicious. Why they don’t do this the rest of the week, I don’t understand, but the just make the experience that much better. Café Europe is a great place to get an old world experience with first rate service and food that is hearty and delicious.
104 Calistoga Rd. (in St. Francis Shopping Center), Santa Rosa, CA 95409
(707) 538-5255
Hours: Closed Mondays. Lunch: 11:30a - 2:00p (Tues-Sat), Dinner: 4:30p - 9p (Tues-Sat),4:00p - 8p (Sun)
Parking: in shopping center
Last Visited: April 16, 2011
http://www.clickcafeeurope.com/
Food: 4 to 5 stars
Atmosphere: 4 stars
Service: 4 stars
Price: $$$
Don’t let the shopping center fool you. You walk into Café Europe greeted by Herbert Zacher in his black pants with white vertical stripes, and with the German almost polka type music on the speaker system and the beer mugs on the wall, it’s a whole other world. This quaint German restaurant will aid in soothing the senses. Note if you’re under 60, you’re probably going to be part of the younger crowd of patrons. Chef Robert Buchschachermair whips up a treat.
Reservations recommended for dinner. The earlier the better if you don’t have a reservation. Early patrons get more attention and the food comes faster. Go with an empty stomach and save room for the apple strudel which comes a la mode. The staff is friendly and know what they’re doing. They keep an eye on everything and make sure that the water glasses are filled. The staff also helps each other out so that if one person is busy, another will take your plates – they work well together.
The entrees include choice of salad or soup. These days, it’s a bargain to get salad or soup included at these prices. The house salad is mixed greens with tomatoes and cucumbers on the side. House dressing is great. Other dressings are available. Most dishes come with garden vegetables and some sort of sauerkraut. The great thing is that the garden vegetables aren’t overcooked. They’re done just right and have a nice natural flavor.
- Cream of Asparagus soup – A nice blend of asaparagus and potato, this soup is not overly rich, but just the right texture and flavor.
- Cream of Mushroom Soup – Shitake mushrooms and cream make up a delicious soup that has just the right texture and flavor. The scent of fresh herbs only add to the perfume of the soup. Wonderful.
- Potato pancakes are crispy and light, golden brown, served with applesauce. A yummy treat. Two pancakes $4.50
- Nuernberger Combo - Two veal and three pork Nuernbergers served with homemade mashed potatoes. They give you the mustard and all the accompaniments. It’s great for sampling different sausages. Warm and light – these are a far cry from what you would find packaged on a shelf. They’re delicious. $14.50
- Wiener Hackbraten/ Vienna Meatloaf - Lean ground beef and pork herb sausages mixed with other goodies served with a creamy mushroom sauce and mashed potatoes. More of that homemade taste the way it should be. $13.50
- Schweinelende mit Pilzen / Pork Tenderloin and Shitake Mushrooms – Grilled pork medallions with sautéed mushrooms and a potato pancake and red cabbage sauerkraut. More of the same of what is listed above and below. $15.95
- Lamb Loin Chops - One great thing is that you get really nice pieces of meat. Café Europe doesn’t skimp. You get nice cuts of meat, all tender and sweet. The chops are grilled to perfection and that little bit of mint jelly makes them taste even better. $18.50
- Bayrischer Sauerbraten – Top sirloin marinated in red wine and vinegar roasted and so tender it melts in your mouth. It comes with spaetzle which is oh so good. I hear that with Germans, sauerbraten is the dish of choice and they do a great job of it. $17.50
- Kalbs Wiener Schnitzel – Four pieces (or three pieces depending on the size) of veal are breaded and pan-fried and served with a potato pancake. Again, it’s those pieces of thin, tender, and juicy meat that hit the spot. They are served with a wedge of lemon and the lemon juice brings out the flavor even more. The pancake in the photo is a little darker than usual, but it still tasted delicious. $17.50
- Jaeger Schnitzel – Much like the Wiener Schnitzel, except this one is served with spaetzle instead of the potato pancake. This one
comes with that homemade creamy mushroom sauce with large white mushrooms cut thick and placed on top of the veal. The spaetzle, which has been ever so lightly browned on one side, soaks up the sauce and has a lightness about it. My side vegetables during this last visit included marinated carrots, marinated red cabbage, and a cauliflower floret. I love how the attention to detail is present in every dish. The veal contains light brown grill marks along the diagonal. Delicious and tender. $17.95- Hungarian Goulash – This flavorful beef stew is served with wide egg noodles. It’s a treat because it’s on the specials menu and not always available. The second time I tried it, the noodles were replaced with seasonal vegetables – carrots, pureed spinach, and red cabbage. The pieces of beef are tender and can be broken apart with a fork. It still maintains its form and pairs well with the flavorful sauce. The many spices fuse together to create a rich dark red sauce that tastes delicious.
- Hassenpfeffer/Roasted Rabbit – The rabbit is deboned for the most part is topped with lingonberries and gravy. This dish is served with spaetzle and fresh vegetables. Out of all the dishes I’ve tried at Café Europe, I probably liked this one the least. If you like chicken breast, then you might find this one a favorite, but it was on the dry side for me.
Note: The salad was wilted once out of the six or seven times I’ve been there. Otherwise, it’s been pretty close to perfect. Unfortunately, the bread is cold, but it’s always soft. Don’t let this deter you, but the chain smoker out front is more than likely your host.
During the visit in 2007, the salad was very fresh and the house dressing, creamy dill, seemed a bit thicker than usual.
On Sundays, the rolls are warmed which make them absolutely delicious. Why they don’t do this the rest of the week, I don’t understand, but the just make the experience that much better. Café Europe is a great place to get an old world experience with first rate service and food that is hearty and delicious.
Wednesday, October 21, 2009
Cheeseboard Pizza - Berkeley
Best Pizza - Vegetarian1512 Shattuck Ave, Berkeley, CA 94709
(510) 549-3055
Parking: street parking
Hours: Closed Mondays
http://cheeseboardcollective.coop/Pizza%20Collective/PizzaPage.html
Last Visited: May 14, 2010
Food: 4 stars
Atmosphere: 2 to 3 stars
Service: 3 stars
Price: $ to $$
Cheese Board is located in the Gourmet Ghetto in Berkeley. It’s a co-op that sells a variety of cheese, and right next door you’ll find Cheese Board Pizza. Though it isn’t open daily, it’s definitely worth going there to try their excellent pizza. Cheese Board only makes one type of pizza daily, but it’s always fresh and scrumptious. The pizza available is listed on the chalkboard near the counter. It’s always vegetarian, but don’t let this deter you. It’s absolutely delightful. You can buy the pie as a whole or by the slice.
It’s a small place, so don’t expect to take a big crowd and be able to fit everyone. The locals and college students go there for the amazing flavor – you can even smell its wondrous aroma when you enter. Their pizza is simple but creative. It’s not always going to have tomato sauce. Just try it – you’ll like it. They also bake fresh bread, so be sure to try that if you get the chance. If you are there before they close, they even offer starving college students the bread for free – isn’t that nice?
Since my initial visits in 2001, Cheese Board has gotten a major overhaul. They took over the adjacent shop and have expanded, so there is a lot more seating and the whole place is brighter.
There is even a live band during lunch time. There may be one for dinner too, but I haven’t been during dinner hours recently. They recently raised prices to $2.50 a slice, but it’s still extremely reasonable and the pizza is as good as I remember it. The lines are out the door, but they’re very efficient at their operation with two registers to serve you. It’s absolutely necessary to try a slice just out of the oven. Leave it in the foil for more than ten minutes and the steam will cause the crust to turn a little soft. Still good, but best eaten right away. For today’s visit, I waited until they opened right at noon and managed to have my pizza about two minutes after I got to the register. I was in and out within five minutes. This is great because the parking in front is for 30 minutes only.
To find out what pizza they’re serving that day, go to their website and click on pizza. Here are descriptions of pizzas from my recent visits.
- Cauliflower, caramelized onions, pistachios, mozzarella cheese, garlic olive oil, Italian parsley (there was another cheese, but I’ve since forgotten what it was)
- Red bell pepper, red onions, kalamata olives, mozzarella cheese, feta cheese, garlic olive oil, Italian parsley
Hot pizzas and light bake pizzas are available for ordering. In 2008, the prices are $2.50 per slice, $10 half a pizza, $20 whole pizza. Still yummy and oh so good. It’s a must try if you’re in Berkeley.
More about the co-op: The co-op offers a wide selection of cheeses and even allows tasting. It’s wholly owned by its members. The beginning of the cheese onion curry bread came about when they had to decide what to do with leftover cheese scraps. The original Cheese Board collective began and soon expanded to grow a Cheese Board Pizza Collective as well. More history can be found on their website.
From the cheese board side:
- Corn Cherry Scones – These scones are light in texture and large in size. Large cherries are baked into a corn scone. Topped with a little bit of sugar, they’re not too sweet and are quite good. $1.50
- Sourdough Cheese Rolls – The cheese is baked on top of these rolls, and the flavor is very good. They don’t keep for long, but are still worth a try if you eat them right away. $1.50
Cheese Board Pizza – you won’t be disappointed. It’s one of the best.
Monday, October 5, 2009
Luscious Dumplings - Chinese, San Gabriel
Best Noodles and Dumplings, Los Angeles
704 W. Las Tunas Drive #4
San Gabriel CA 91776
(626) 282-8695
Parking: in shopping center parking lot
Last Visited: February 22, 2004
Food: 4 to 5 stars
Atmosphere: 3 to 4 stars
Service: 3 stars
Price: $
Luscious Dumplings is located in a crowded shopping center, but is worth every effort and the wait. When The Lee’s brought us to Luscious Dumplings, there was already a crowd forming for lunch, and it’s no wonder. I would call them Scrumptious Dumplings if they let me name them.
The décor is simple with light colored faux wood panels and matching wood tables and chairs. The decorations are simple and the overall restaurant is bright with light streaming in from the windows. There is capacity for about 40 to 50 people at most.
The restaurant is run by a father and three sons. During my visit, I only caught a glimpse of the father, and the two sons were serving the guests. Service is not excellent, but you’re really visiting for the dumplings and noodles. The young men are fast and furious, but not sloppy - it’s just not the gentle service you might expect of a five star restaurant. You might even catch the brothers playfully do a kung foo fighting stance toward one another during off moments. It’s a family restaurant run by family and for family.
Tea is served in teacups for small tables and Styrofoam cups for larger tables. The servers fill your cups as they check on the tables. You get a sheet of paper with the menu choices written on it and you can select the quantity and size you want to have. Food arrives quickly after ordering. While waiting, you’ll receive a small appetizer dish that contains chopped celery, boiled peanuts, and other vegetables that have been marinated with a slightly spicy sauce.
- Sliced Beef Tripe with Chili Oil Flavor - Tripe is very very thinly sliced. More thin than I’ve ever seen tripe sliced before. This helps each piece to absorb the flavor of the chili oil and chili flakes as well as the chopped cilantro. A lovely presentation of tripe with red and green. It’s a great tasting dish. $3
- Flavors Stewed Bean Curd – Dried bean curd is stewed in a five spice marinade. The bean curd is warm and infused with so much flavor. It’s another great dish. $3
- Minced Pork Noodles with Mushrooms – This dish came without soup. Pork is minced and sautéed with mushrooms and poured over noodles. The flavor of the mushrooms is delicate and the combination goes well with the noodles. Good.
Noodles in Soup with small Bok Choy– Many flavors/choices were available. We tried four of the six. All the noodles are uniform in length and diameter. They’re absolutely positively fresh and you can taste the difference. All the noodles are made al dente to just the right texture. Noodle soup is available in large bowls ($5) or regular bowls ($3.50).
- Salted Pork Slices with Noodles in Soup – Pork is thickly sliced and marinated in a salt/fish sauce. It’s a simple recipe, but it’s difficult to keep the pork tender. Luscious Dumplings does an excellent job with this recipe. The pork is served with the noodles and bok choy in a light broth. The flavor of the pork is distinct, but it doesn’t engulf the delicate broth. Very good.
- Flavors Stewed Beef with Noodles in Soup/Stewed Beef Brisket with Noodles in Soup – Both of these two flavors seemed very similar to me. After trying one after another, I still couldn’t distinguish the two. Both are very good with tender beef and a savory broth. The beef is stewed in a strong five spice flavoring so that its completely infused. Again, the noodles are great as they absorb the flavor of the meat.
- Beef Tendon with Hot and Sour Sauce on Noodles, Soup Separate – Well, we never got the soup with this one, more than likely because we had so many soup dishes already. The beef tendons are tender and succulent. The hot part of the sauce is a dollop of Chinese chili sauce, and the sour is light. Since one of the people at our table couldn’t eat spicy food, we took out the chili sauce, but there’s still a subtle hint of spiciness which combined with the sour makes a unique flavor that combines well with the noodles.
Enough about everything else – now onto the dumplings. Each dish contains ten dumplings.
- Chive, Pork, and Shrimp Dumplings – The pork is ground and shrimp and chopped chives are added to create the dumpling filling. The flavor of the chives is strong, but it doesn’t overpower the dumplings. The meat in the filling is loose and tender (not dense like other places) and the filling is juicy. The wrapper is just the right thickness. The combination of ingredients creates wonderful dumplings.
- Cabbage, Pork, and Shrimp Dumplings – The flavor of the cabbage is less distinct than the chive as above. Otherwise everything else I said about the dumplings above applies here. Great.
- Fried Dumplings with Napa cabbage, pork and sole – These dumplings are a little different looking than what I expected. They’re pan fried until golden brown on one side. They’re so juicy inside and the heat from cooking the dumplings stays in the dumpling for a while. Excellent.
Luscious Dumplings also has combination meals available – dumplings and noodles together. They’re a great bargain at only $5 each.
The only thing I would change is having teapots at each table. This would be much more convenient. The other thing I would like is for Luscious Dumplings to offer more locations. The food is so excellent that I wish I could go more frequently. It’s oh so good – unforgettably fresh and wonderful – this is a must try!
Aperitif 2007-2009
I often get asked about new restaurants when people see me. With my increasingly busy schedule, I have less time to update the website, but there are always new places that I visit. After a little bit of house cleaning, I am realizing that I am still behind on a number of reviews, with over a hundred menus strewn around my desk in various piles - some from vacations and others from regular visits. The abundance of restaurants shows that despite the economical downturn, people still desire good food and variety. In recent weeks, the restaurants that I have frequented have been more than half full - revealing that there is always a market for good eats.
July 6, 2008
The style of serving dim sum in the San Francisco Bay Area has changed dramatically over the last two decades. As a kid, I remember those large stainless carts, about the size of a shopping cart, weaving through the aisles of restaurants as the waitstaff shouted out the dishes she was carting around. However, over time, the carts have reduced greatly, therefore maximizing the ratio of revenue to square footage of the facility as the aisles no longer need to accommodate the carts. Instead, now you have people carrying trays of steaming hot goodies, or items covered in plastic covers. Although it means more crowded restaurants in some cases, it usually means you won't get bumped by a steaming cart. This change has also translated into perhaps fresher food as the waitstaff now needs to make more frequent runs to the kitchen rather than maneuvering the same cart around the restaurant. The days of the cart haven't disappeared, but there are few carts for sure. And less challenges related to cart parking and bumper carts too.
February 18, 2008
I went and enjoyed some dim sum recently and saw a non-Asian couple come into the restaurant and sit down. There was nothing unusual about their arrival at first, but perhaps it's because I've been taking so many tests lately that I had exams on the brain. As they started looking at the dim sum menu, their face turned blank, their brows changed, and you could see the deer in the headlights expression come upon them. It's just how I feel each time I take an exam. Oh how I wanted to offer help, but you could see their tension lift as they picked up a cell phone and called a friend for help. The phone a friend option not only works for television games, but for dim sum menu assistance as well.
September 28, 2007
I was watching the Barefoot Contessa the other day and she was talking about how she made her husband a large shoebox of chocolate brownies when they first started dating. She called this gesture of giving away brownies the culinary equivalent of a low cut dress. I found this analogy terribly amusing :) and thought I would share it here in case you might be considering a romantic way to get someone's attention.
September 4, 2007
I've been reading articles about companies that have emotional requirements - for example, when you're at the Safeway checkout counter and the person thanks you for shopping by name with a smile. One article talked about two restaurant critic's view (don't try this at home - it's pretty rude and you don't want any retaliation, but it was interesting to read even though I don't agree with the approach). From Unterman & Sensor, 1984 - "Nothing can put a damper on a meal quicker than having a water bug you with "Hi, my name's Bruce" and continuing with "Is everything satisfactory?" about twenty times. When you see that sort of behavior going on at other tables, bring out a good put-down line. We've found one that works: as soon as the waiter walks up, stick out your hand and say in a cheerful a voice you can manage, "Hi, my name's Dave and I'm your customer tonight." That's guaranteed to stop them speechless. " I suppose that's one way of going about it...
July 1, 2007
Americans have had quite the influence on food. From fortune cookies that didn't exist in China to Greek salads that have lettuce, when they don't have lettuce in the authentic Greek salad in Greece, you can see how food changes once it travels. Food is customized to fit the palates of the customers in a specific region. Somehow, it's harder to find spicy Malaysian food in California while in Malaysia, it seems like everything is spicy. So think about what foods we know here that don't exist in the old country. You might be surprised to find out that it's an American creation.
March 5, 2007
Shocking service? Have I got a story for you. I recently went to a restaurant where it took about fifteen minutes for the server to come to the table, another half an hour for the salad we ordered to arrive, and another half an hour after that for the server to tell us they were out of one of the side dishes I ordered. If that's not enough to make you disturbed, we were served our BBQ ribs without the BBQ sauce. Now, is this the fault of the kitchen or the server? Well, some things you can forgive, but both have a hand in the situation. The business of running a kitchen is not an easy task. There is much to do including timing those 'to go' orders so you don't put them ahead of those placed by your customers sitting at tables. The unity plan - everyone has a job to do and the end goal is the same - make your customer delighted to have dined at your restaurant. Yet, some establishments still miss the point. Service - remember to treat your customer like royalty.
February 18, 2007
It was a bit of a late start this month due to some server problems, but trAde is back. This month, we feature some Chinese restaurants in honor of Chinese New Year's! This is the Year of the Pig. To share some Chinese tradition with you, the New Year's Day meals are traditionally comprised of vegetarian dishes. This avoids killing animals and so you won't have death involved on the first day of the new year. Today, the tradition for some has morphed into having a typical Chinese vegetarian dish served side by side with meat dishes. No matter what traditions you hold, if you are enjoying some eats, know that you are blessed. Happy New Year!
January 4, 2007
The number of new ethic restaurants in the North Bay seem to be growing at a faster pace than usual. As of late, more pupuserias have appeared along with more Vietnamese restaurants. It's a welcome change in Sonoma County and a great way for people to explore new cuisine. For the month of January, trAde will feature those ethic restaurants that are new to the Sonoma County scene.
July 6, 2008
The style of serving dim sum in the San Francisco Bay Area has changed dramatically over the last two decades. As a kid, I remember those large stainless carts, about the size of a shopping cart, weaving through the aisles of restaurants as the waitstaff shouted out the dishes she was carting around. However, over time, the carts have reduced greatly, therefore maximizing the ratio of revenue to square footage of the facility as the aisles no longer need to accommodate the carts. Instead, now you have people carrying trays of steaming hot goodies, or items covered in plastic covers. Although it means more crowded restaurants in some cases, it usually means you won't get bumped by a steaming cart. This change has also translated into perhaps fresher food as the waitstaff now needs to make more frequent runs to the kitchen rather than maneuvering the same cart around the restaurant. The days of the cart haven't disappeared, but there are few carts for sure. And less challenges related to cart parking and bumper carts too.
February 18, 2008
I went and enjoyed some dim sum recently and saw a non-Asian couple come into the restaurant and sit down. There was nothing unusual about their arrival at first, but perhaps it's because I've been taking so many tests lately that I had exams on the brain. As they started looking at the dim sum menu, their face turned blank, their brows changed, and you could see the deer in the headlights expression come upon them. It's just how I feel each time I take an exam. Oh how I wanted to offer help, but you could see their tension lift as they picked up a cell phone and called a friend for help. The phone a friend option not only works for television games, but for dim sum menu assistance as well.
September 28, 2007
I was watching the Barefoot Contessa the other day and she was talking about how she made her husband a large shoebox of chocolate brownies when they first started dating. She called this gesture of giving away brownies the culinary equivalent of a low cut dress. I found this analogy terribly amusing :) and thought I would share it here in case you might be considering a romantic way to get someone's attention.
September 4, 2007
I've been reading articles about companies that have emotional requirements - for example, when you're at the Safeway checkout counter and the person thanks you for shopping by name with a smile. One article talked about two restaurant critic's view (don't try this at home - it's pretty rude and you don't want any retaliation, but it was interesting to read even though I don't agree with the approach). From Unterman & Sensor, 1984 - "Nothing can put a damper on a meal quicker than having a water bug you with "Hi, my name's Bruce" and continuing with "Is everything satisfactory?" about twenty times. When you see that sort of behavior going on at other tables, bring out a good put-down line. We've found one that works: as soon as the waiter walks up, stick out your hand and say in a cheerful a voice you can manage, "Hi, my name's Dave and I'm your customer tonight." That's guaranteed to stop them speechless. " I suppose that's one way of going about it...
July 1, 2007
Americans have had quite the influence on food. From fortune cookies that didn't exist in China to Greek salads that have lettuce, when they don't have lettuce in the authentic Greek salad in Greece, you can see how food changes once it travels. Food is customized to fit the palates of the customers in a specific region. Somehow, it's harder to find spicy Malaysian food in California while in Malaysia, it seems like everything is spicy. So think about what foods we know here that don't exist in the old country. You might be surprised to find out that it's an American creation.
March 5, 2007
Shocking service? Have I got a story for you. I recently went to a restaurant where it took about fifteen minutes for the server to come to the table, another half an hour for the salad we ordered to arrive, and another half an hour after that for the server to tell us they were out of one of the side dishes I ordered. If that's not enough to make you disturbed, we were served our BBQ ribs without the BBQ sauce. Now, is this the fault of the kitchen or the server? Well, some things you can forgive, but both have a hand in the situation. The business of running a kitchen is not an easy task. There is much to do including timing those 'to go' orders so you don't put them ahead of those placed by your customers sitting at tables. The unity plan - everyone has a job to do and the end goal is the same - make your customer delighted to have dined at your restaurant. Yet, some establishments still miss the point. Service - remember to treat your customer like royalty.
February 18, 2007
It was a bit of a late start this month due to some server problems, but trAde is back. This month, we feature some Chinese restaurants in honor of Chinese New Year's! This is the Year of the Pig. To share some Chinese tradition with you, the New Year's Day meals are traditionally comprised of vegetarian dishes. This avoids killing animals and so you won't have death involved on the first day of the new year. Today, the tradition for some has morphed into having a typical Chinese vegetarian dish served side by side with meat dishes. No matter what traditions you hold, if you are enjoying some eats, know that you are blessed. Happy New Year!
January 4, 2007
The number of new ethic restaurants in the North Bay seem to be growing at a faster pace than usual. As of late, more pupuserias have appeared along with more Vietnamese restaurants. It's a welcome change in Sonoma County and a great way for people to explore new cuisine. For the month of January, trAde will feature those ethic restaurants that are new to the Sonoma County scene.
Aperitif 2005-2006
December 14, 2006
It's amazing to see how various Japanese restaurants showcase their sushi. For some, it's about rolls and hot concoctions. For the purist, it's about the fine quality of the sashimi and always, it's about the presentation. If only other Asian cuisine could develop the same quality of presentation at more everyday restaurants, as opposed to the beautiful decorations found only at the finest Chinese restaurants. I think people would pay for greater attention to atmosphere and to the china itself. For example, there are beautifully carved carrots, tomato roses, and squash, but these are rarely seen in Chinese restaurants. On the other hand, a number of Japanese places are using the dish itself as a point of presentation. Similarly, you don't see the emphasis on presentation at Thai or Vietnamese restaurants either, though both have become quite mainstream, at least in California. It's interesting to see how people think tempura should taste and look - certainly, some of the local restaurants in suburbia could use some improvement - their thick batters create a large and heavy coating. Hopefully there will be improvement as people continue to develop their taste for it and what it should really be like.
November 2, 2006
Japanese cuisine in California has managed to find a unique niche serving sushi, sashimi, hot dishes, and fusion cuisine. Unlike other Asian cuisine, Japanese cuisine has managed to elevate its presentation and style to the level of European restaurants and cuisine. Pricing, though still affordable in many sushi boat style restaurants, is naturally elevated because of decor, atmosphere, and presentation of dishes. It's admirable how Japanese food has been able to sustain its high quality and master the art of serving food in American and European flare. One of my favorites is fresh, clean flavored sushi. It's unmatched in quality of fish and the presentation is typically simple. Horseneck clam and other more exotic sushi is particularly inviting when the chef goes to the fish market daily and lets you know what is and is not fresh. This special attention is worthy of praise.
October 22, 2006
The more you eat out, the more likely you're going to see more foreign objects in your food. You're probably thinking - okay, but I never have foreign objects in my food. That may be the case, but that's because the rest of us are finding it in our food. So for almost three decades, I have been eating out at numerous restaurants. So far, I've seen band aids (that wasn't in mine, but I saw it in another person's soup), fragments of metal scrubbers, that little towel found underneath prepackaged raw meat, and a clothespin, amongst other things. Today, I heard about a nut (as in nuts and bolts) found in pasta. The list could go on and on. Be wary of the foreign object, but don't let it deter you from eating out.
September 5, 2006
Does the rate at which others around you eat affect the rate with which you eat your food too? I noticed in cafeteria style settings, if multiple people next to me eat quickly, I may also start to pick up the pace. It's an interesting phenomenon. If only one person around you eats fast, and the rest eat slower, does your own rate stay the same? It appears that if one person is eating faster or slower, I am able to control my pace. If multiple people eat faster, I somehow notice that I'm picking up the pace too, as though I too am in a hurry. I wonder if there are eating rate studies. Eating faster really bites into the time needed for chewing your food more to better digestion.
July 4, 2006
The inexperienced restaurant owner - there is a lot to learn. I went to a brand new restaurant this weekend. They had only been open for about three days. There were dishes at tables that had not been bussed, and the dishes remained there the entire time of my visit. It's not even that the people left a few minutes before. It's a bad first impression and a sign of lack of experience or laziness. The second item that caught my eye during this visit was the lack of equal proportions. We ordered two desserts - one came out quite larger than the other. This is great for the person who gets the bigger one, but it's part of uniformity - without it, you'll feel that one is a better deal while the other person is getting shorted. It's all part of experienced public serving.
May 22, 2006
The manager/owner - It's a pretty tough job to set expectations for an entire establishment. When it's a small place, it's definitely easier to control, since usually, it's only a handful of people, and though the atmosphere in the kitchen is almost frantic, the service is still under your control. As the number of employees and patrons grow, it becomes a more difficult job to monitor all that is taking place. It's also difficult to be in the position of visibly being the owner. What do I mean by this? Well, if people know you own the place, you will not only get showered with compliments, but also complaints. Furthermore, people will expect that you be nice. And rightfully so. There's a lot to be said about an owner who knows his or her customers and can build relationship with them. It's even better when they remember names. The owner can make or break the business in terms of how they train their staff, how they set the stage for responding to events, and how they conduct their business. To the great owners and managers out there, I salute you.
January 1, 2006
My coworker has been telling me about how his children have palates that are particularly sensitive to spicy food and flavorful food. Even items with too many spices or flavors is considered 'adult food' in their minds. I would encourage you to continue to challenge your children (and timid friends) to be adventurous. One dear friend told me about how her grandchild has been told that tofu is Chinese bubblegum. I suppose if you can allow children to believe in Santa, you can allow them to believe in Chinese bubblegum. Anyhow, he's eating the tofu, so if you have kids that are afraid of the word tofu, let them try out some Chinese bubblegum.July 18, 2005Quote of Note: "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf I could not agree more. A happy stomach makes everything else pretty happy :)
June 6, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
May 3, 2005
I noticed I seldom frequent buffets nowadays. I wonder if it was the experience of college dorm food that quenched the desire to go to buffets. At the time, it seemed like I could get so much food, and yet, I hardly wanted any of it. I know I stopped going to those all you can eat salad bars after my college dining commons experience. And it used to be that I could stuff myself silly. Maybe my stomach just can't take it anymore - gorging myself to no end. It's part of the shifting changes to our bodies as we age, or maybe just the change in mindset that less sometimes is enough.
March 14, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
February 22, 2005
California has completely spoiled me in terms of the dining experience. With the requirement that restaurants be non-smoking, I had forgotten how second hand smoke inhibits my senses. As the people at the table next to me chain smoked through their entire meal, I became obsessed with trying to block the smoke from entering my nostrils, and was entirely unsuccessful. I could no longer fully smell the aroma of the food I was eating, nor could I enjoy the meal without the taste of smoke in my mouth. Granted, there's good smoke and bad smoke. Smoke from a smoker containing salmon or chicken is one thing. For me, being a non-smoker, cigarette smoke just doesn't compliment a meal. Restaurants that think having a smoking and non-smoking section separated by a planter box is effective - well, I have more thoughts than I can write about. Being back home helps me appreciate the smoke free restaurant environments. Alas, to breathe clean air again (at least while dining).
February 4, 2005
Fun food is often some of the best food. Did you notice that when you have to build it yourself (build your own sundaes, mu shu pork, nachos, or whatever it may be) that you have a great time with those around you and the food just tastes better? I had some wonderful wraps recently. Not only was it a new experience in ethnic food, but it was a new way to see this dish served in a restaurant and a new cultural experience. I left the restaurant with my spirits lifted, not only because my stomach was full, but I had gained new insights into a different culture. I also gained a whole new meaning to the words 'food pyramid'.
It's amazing to see how various Japanese restaurants showcase their sushi. For some, it's about rolls and hot concoctions. For the purist, it's about the fine quality of the sashimi and always, it's about the presentation. If only other Asian cuisine could develop the same quality of presentation at more everyday restaurants, as opposed to the beautiful decorations found only at the finest Chinese restaurants. I think people would pay for greater attention to atmosphere and to the china itself. For example, there are beautifully carved carrots, tomato roses, and squash, but these are rarely seen in Chinese restaurants. On the other hand, a number of Japanese places are using the dish itself as a point of presentation. Similarly, you don't see the emphasis on presentation at Thai or Vietnamese restaurants either, though both have become quite mainstream, at least in California. It's interesting to see how people think tempura should taste and look - certainly, some of the local restaurants in suburbia could use some improvement - their thick batters create a large and heavy coating. Hopefully there will be improvement as people continue to develop their taste for it and what it should really be like.
November 2, 2006
Japanese cuisine in California has managed to find a unique niche serving sushi, sashimi, hot dishes, and fusion cuisine. Unlike other Asian cuisine, Japanese cuisine has managed to elevate its presentation and style to the level of European restaurants and cuisine. Pricing, though still affordable in many sushi boat style restaurants, is naturally elevated because of decor, atmosphere, and presentation of dishes. It's admirable how Japanese food has been able to sustain its high quality and master the art of serving food in American and European flare. One of my favorites is fresh, clean flavored sushi. It's unmatched in quality of fish and the presentation is typically simple. Horseneck clam and other more exotic sushi is particularly inviting when the chef goes to the fish market daily and lets you know what is and is not fresh. This special attention is worthy of praise.
October 22, 2006
The more you eat out, the more likely you're going to see more foreign objects in your food. You're probably thinking - okay, but I never have foreign objects in my food. That may be the case, but that's because the rest of us are finding it in our food. So for almost three decades, I have been eating out at numerous restaurants. So far, I've seen band aids (that wasn't in mine, but I saw it in another person's soup), fragments of metal scrubbers, that little towel found underneath prepackaged raw meat, and a clothespin, amongst other things. Today, I heard about a nut (as in nuts and bolts) found in pasta. The list could go on and on. Be wary of the foreign object, but don't let it deter you from eating out.
September 5, 2006
Does the rate at which others around you eat affect the rate with which you eat your food too? I noticed in cafeteria style settings, if multiple people next to me eat quickly, I may also start to pick up the pace. It's an interesting phenomenon. If only one person around you eats fast, and the rest eat slower, does your own rate stay the same? It appears that if one person is eating faster or slower, I am able to control my pace. If multiple people eat faster, I somehow notice that I'm picking up the pace too, as though I too am in a hurry. I wonder if there are eating rate studies. Eating faster really bites into the time needed for chewing your food more to better digestion.
July 4, 2006
The inexperienced restaurant owner - there is a lot to learn. I went to a brand new restaurant this weekend. They had only been open for about three days. There were dishes at tables that had not been bussed, and the dishes remained there the entire time of my visit. It's not even that the people left a few minutes before. It's a bad first impression and a sign of lack of experience or laziness. The second item that caught my eye during this visit was the lack of equal proportions. We ordered two desserts - one came out quite larger than the other. This is great for the person who gets the bigger one, but it's part of uniformity - without it, you'll feel that one is a better deal while the other person is getting shorted. It's all part of experienced public serving.
May 22, 2006
The manager/owner - It's a pretty tough job to set expectations for an entire establishment. When it's a small place, it's definitely easier to control, since usually, it's only a handful of people, and though the atmosphere in the kitchen is almost frantic, the service is still under your control. As the number of employees and patrons grow, it becomes a more difficult job to monitor all that is taking place. It's also difficult to be in the position of visibly being the owner. What do I mean by this? Well, if people know you own the place, you will not only get showered with compliments, but also complaints. Furthermore, people will expect that you be nice. And rightfully so. There's a lot to be said about an owner who knows his or her customers and can build relationship with them. It's even better when they remember names. The owner can make or break the business in terms of how they train their staff, how they set the stage for responding to events, and how they conduct their business. To the great owners and managers out there, I salute you.
January 1, 2006
My coworker has been telling me about how his children have palates that are particularly sensitive to spicy food and flavorful food. Even items with too many spices or flavors is considered 'adult food' in their minds. I would encourage you to continue to challenge your children (and timid friends) to be adventurous. One dear friend told me about how her grandchild has been told that tofu is Chinese bubblegum. I suppose if you can allow children to believe in Santa, you can allow them to believe in Chinese bubblegum. Anyhow, he's eating the tofu, so if you have kids that are afraid of the word tofu, let them try out some Chinese bubblegum.July 18, 2005Quote of Note: "One cannot think well, love well, sleep well, if one has not dined well." - Virginia Woolf I could not agree more. A happy stomach makes everything else pretty happy :)
June 6, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
May 3, 2005
I noticed I seldom frequent buffets nowadays. I wonder if it was the experience of college dorm food that quenched the desire to go to buffets. At the time, it seemed like I could get so much food, and yet, I hardly wanted any of it. I know I stopped going to those all you can eat salad bars after my college dining commons experience. And it used to be that I could stuff myself silly. Maybe my stomach just can't take it anymore - gorging myself to no end. It's part of the shifting changes to our bodies as we age, or maybe just the change in mindset that less sometimes is enough.
March 14, 2005
It's always interesting what stereotypes have been created and how they began. Food stereotypes continue to persist. Chinese food is associated with MSG, sweet and sour dishes, and wontons. Mexican food is often thought of as beans and burritos. Japanese food is sushi. Thai food is satay and curry. American food is meat loaf and fried chicken. In reality, there's just so much more. Many regions have large varieties of seafood. Asian countries especially China, Japan, Thailand, and the like have lots of seafood to offer. Mexico also offers a lot of seafood. Fortunately, people seem to be more savvy with ethnic food nowadays, and as more people become acquainted with different flavors, hopefully a better quality of food will appear.
February 22, 2005
California has completely spoiled me in terms of the dining experience. With the requirement that restaurants be non-smoking, I had forgotten how second hand smoke inhibits my senses. As the people at the table next to me chain smoked through their entire meal, I became obsessed with trying to block the smoke from entering my nostrils, and was entirely unsuccessful. I could no longer fully smell the aroma of the food I was eating, nor could I enjoy the meal without the taste of smoke in my mouth. Granted, there's good smoke and bad smoke. Smoke from a smoker containing salmon or chicken is one thing. For me, being a non-smoker, cigarette smoke just doesn't compliment a meal. Restaurants that think having a smoking and non-smoking section separated by a planter box is effective - well, I have more thoughts than I can write about. Being back home helps me appreciate the smoke free restaurant environments. Alas, to breathe clean air again (at least while dining).
February 4, 2005
Fun food is often some of the best food. Did you notice that when you have to build it yourself (build your own sundaes, mu shu pork, nachos, or whatever it may be) that you have a great time with those around you and the food just tastes better? I had some wonderful wraps recently. Not only was it a new experience in ethnic food, but it was a new way to see this dish served in a restaurant and a new cultural experience. I left the restaurant with my spirits lifted, not only because my stomach was full, but I had gained new insights into a different culture. I also gained a whole new meaning to the words 'food pyramid'.
Sunday, October 4, 2009
The scoop on Taki Sushi - El Cerrito
The Haas Culinary Club just shared the scoop on Taki Sushi, 10887 San Pablo, El Cerrito, CA.
Taki Sushi in El Cerrito is (just up San Pablo from Berkeley) considered one of the East Bay's "hidden gems," and is renown for its high-quality fish, fried oysters and generous portions.
Taki is run by Kaz, the son of the former owner of Yusan, one of the best pure sushi restaurants ever, and his former apprentice Thomas. Kaz's father sold Yusan about two years ago just before he passed away, but Kaz and Thomas have worked to "capture the soul" of Yusan in their new venture.
Taki Sushi in El Cerrito is (just up San Pablo from Berkeley) considered one of the East Bay's "hidden gems," and is renown for its high-quality fish, fried oysters and generous portions.
Taki is run by Kaz, the son of the former owner of Yusan, one of the best pure sushi restaurants ever, and his former apprentice Thomas. Kaz's father sold Yusan about two years ago just before he passed away, but Kaz and Thomas have worked to "capture the soul" of Yusan in their new venture.
Morty's Deli - San Francisco
Best Reuben Sandwich 
280 Golden Gate Ave
San Francisco CA 94102
(415) 567-3354
Parking: street parking, pay parking lot nearby
Hours: Monday - Thursday, 8am - 8pm; Friday 8am - 6pm
http://mortysdeli.com/
Food: 4 stars
Atmosphere: 3 stars
Service: 4 stars
Price: $ to $$
Last Visited: September 29, 2009
I had a meeting near the Civic Center and was surfing the web for a place to have lunch and happened upon Morty's Deli. There were many references to their reuben sandwich and I couldn't resist trying it.
Walking in the area, there are a number of options, particularly Vietnamese, and you might just pass by Morty's without a second thought. If it weren't for that yellow ring around that sweet face on the window, you might miss it entirely.
I arrived at 11:45 am just before the lunch crowd rushed in. Upon entering, things are a little on the brown side. There are higher tables with stools on the immediate right, booths next to the window and in the nook to your left, and several tables down the middle of the deli. It's cozy, clean, and the service is friendly. I looked at the blackboard behind the deli counter listing hot sandwiches, cold sandwiches, salads, soups, and a few other sides and although many things sounded delicious, I had to get the reuben and I was in for a treat.
The staff is efficient and know a newbie when they see one. That look in your eye as you try to navigate the chalkboard, but they're friendly and either help the next person if the place is busy or let you decide if there's nobody in line.
From an initial glance at the other patron's food, you can see that salads are fresh and good-sized and the cold sandwiches are also piled high with delicious meats. They also have vegetarian options available like the Soy Reuben and the Sloppy Soyrizo Joe.
- Reuben Sandwich - A scrumptious sandwich which if heaven had food and you wanted to know how a real sandwich could taste - this would be just perfect. Rye bread is buttered on the outside and grilled until just crisp. You get a choice of pastrami or corned beef, and I chose corned beef. The meat is sliced thin and piled on thick with warm sauerkraut, swiss cheese, and just the right amount of Russian dressing. Each bite melts in your mouth, and your hands get progressively wet from the drippings. I noticed that I kept eating faster and faster probably to just enjoy it in its state of perfection before it got soggy. Beautiful and the best reuben sandwich I've encountered. It also comes with a pickle spear. Just look at this goodness. $7.95
For my second visit, I went back to try some french fries and the 174, their other most popular sandwich.
- 174 Grilled Roast Beef - A toasted sub roll contains grilled roast beef, cheddar cheese, caramelized onions, chipotle aioli, and peppers. The combination of the onions, peppers, and aioli give a wonderfully sweet flavor combination that is subtely spicy and not overpowering. And of course, the toasted bread and juicy meat give those feelings of comfort and home that make you feel warm inside. It a great sandwich for people who want to try something new and love roast beef. Just like the reuben, the 174 is sure to fill your stomach. $7.95
- French Fries - Crispy and fried in fresh oil, the french fries were delicious too. A great accompaniment as long as you have room to eat it all. $2.35
Other delightful options include meatball sandwiches, and other treats named The Loin (after the area which they are located), Pop's Classic, Little Italy, and more. The website describes all of these.
280 Golden Gate Ave
San Francisco CA 94102
(415) 567-3354
Parking: street parking, pay parking lot nearby
Hours: Monday - Thursday, 8am - 8pm; Friday 8am - 6pm
http://mortysdeli.com/
Food: 4 stars
Atmosphere: 3 stars
Service: 4 stars
Price: $ to $$
Last Visited: September 29, 2009
I had a meeting near the Civic Center and was surfing the web for a place to have lunch and happened upon Morty's Deli. There were many references to their reuben sandwich and I couldn't resist trying it.
Walking in the area, there are a number of options, particularly Vietnamese, and you might just pass by Morty's without a second thought. If it weren't for that yellow ring around that sweet face on the window, you might miss it entirely.I arrived at 11:45 am just before the lunch crowd rushed in. Upon entering, things are a little on the brown side. There are higher tables with stools on the immediate right, booths next to the window and in the nook to your left, and several tables down the middle of the deli. It's cozy, clean, and the service is friendly. I looked at the blackboard behind the deli counter listing hot sandwiches, cold sandwiches, salads, soups, and a few other sides and although many things sounded delicious, I had to get the reuben and I was in for a treat.
The staff is efficient and know a newbie when they see one. That look in your eye as you try to navigate the chalkboard, but they're friendly and either help the next person if the place is busy or let you decide if there's nobody in line.
From an initial glance at the other patron's food, you can see that salads are fresh and good-sized and the cold sandwiches are also piled high with delicious meats. They also have vegetarian options available like the Soy Reuben and the Sloppy Soyrizo Joe.
- Reuben Sandwich - A scrumptious sandwich which if heaven had food and you wanted to know how a real sandwich could taste - this would be just perfect. Rye bread is buttered on the outside and grilled until just crisp. You get a choice of pastrami or corned beef, and I chose corned beef. The meat is sliced thin and piled on thick with warm sauerkraut, swiss cheese, and just the right amount of Russian dressing. Each bite melts in your mouth, and your hands get progressively wet from the drippings. I noticed that I kept eating faster and faster probably to just enjoy it in its state of perfection before it got soggy. Beautiful and the best reuben sandwich I've encountered. It also comes with a pickle spear. Just look at this goodness. $7.95
For my second visit, I went back to try some french fries and the 174, their other most popular sandwich.- 174 Grilled Roast Beef - A toasted sub roll contains grilled roast beef, cheddar cheese, caramelized onions, chipotle aioli, and peppers. The combination of the onions, peppers, and aioli give a wonderfully sweet flavor combination that is subtely spicy and not overpowering. And of course, the toasted bread and juicy meat give those feelings of comfort and home that make you feel warm inside. It a great sandwich for people who want to try something new and love roast beef. Just like the reuben, the 174 is sure to fill your stomach. $7.95
- French Fries - Crispy and fried in fresh oil, the french fries were delicious too. A great accompaniment as long as you have room to eat it all. $2.35
Other delightful options include meatball sandwiches, and other treats named The Loin (after the area which they are located), Pop's Classic, Little Italy, and more. The website describes all of these. I would definitely return to Morty's if I'm in San Francisco on a weekday. The reuben sandwich is incredible and certainly worth a try. Don't wait - it's one awesome melt in your mouth bite after another.
Sunday, September 27, 2009
Aperitif 2004
December 14, 2004
I had a mild taste of adventure this past weekend. I went to dinner and though the food was familiar, I had no idea what was being ordered. I started to lose track of all that arrived, and I couldn't recognize some of the ingredients. It's all a blur. Yet fear not, I was in trusted hands. What I ate was good. The unusual thing about this experience which seems to be a new trend is that the restaurant started getting pushy. Fifteen minutes after our arrival, they promptly told us that our table would be needed and that we had about an hour left to order and eat. When did this trend begin? I don't remember this being acceptable before. Where has good service gone? What if I kept eating during the entire time I was there and had intended to be there for several hours? Alas, corporate eating has now come down to limits imposed on our time. Will future experiences involve placing a timer at the table so that we'll know how much time is left? I protest.
November 12, 2004
It's interesting how certain regions only have certain ethnic foods available. In Sonoma County, you can find Chinese food, but it's not authentic Chinese food. In Malaysia, you can't find Mexican food. What's even more intriguing is that you can actually find decent Asian food in Sonoma County - in recent years, there has immerged several Vietnamese and several Thai restaurants, and they're actually pretty good. So why isn't there good Chinese food? Why is Japanese food in Sonoma County so high priced? How many Mexican/Spanish people live in Malaysia? Someday, we can hope to find authentic food all over the world, showing the true melting pot and migration of peoples.
October 19, 2004
I just saw the film Supersize Me. What an interesting film. I was especially fascinated with how children who eat freshly prepared foods in school behaved so differently from those that were eating reconstituted or frozen food. Psychologically, it's also interesting to think of the effects of knowing food is frozen versus freshly and lovingly prepared by another human being rather than a machine. Think about it - would your brain react differently to a meal you knew was made by a loved one versus something stamped out by a machine? An interesting topic to ponder.
August 14, 2004
Food nutrition. Food is just amazing. That the combination of lemon and honey can soothe a sore throat, or that a salsa made of tomatoes taste so much different with cilantro than without. And that cilantro can also soothe a sore throat if boiled with the correct ingredients. The scent of lavender and vanilla calms our minds. Food: natural medicine that affects mood, energy, and so much more. I am in awe of God's design. August 1, 2004 Why worry about it? If allergies is not a concern, the question is why worry about it? There seem to be a lot of folks who want to know the ingredients of a dish. Not because they don't recognize it, but there's just something about knowing. The worst experience I had happened long ago. After giving a friend some coconut custard to try out, she ate it and said it was terrific. After finding out it was made from coconut, she spit it out mid-bite - after chewing mind you. What a scene! I can understand the question when you have allergies or want to figure out what that mysterious or somewhat memorable flavor is, even if it's just curiosity, but sometimes it's just ridiculous. Why ask what? Just enjoy. Don't fret. Who knows. It could become your favorite food.
July 9, 2004
Service. It's amazing how the same restaurant can produce such different experiences depending on your server. A good server maximizes your dining experience. In both situations of excellent or poor service, you may have unforgettable memories. Excellent servers are to be greatly rewarded - just like the acronymn says - TIPS - to insure prompt service. I'm reminded of that Third Rock from the Sun episode where Dick, the head of the alien household, goes out on a date and puts money on the table. With each good thing the server does, he adds a dollar. With each point of dissatisfaction, he deducts a dollar. It's a hilarious episode, but it's actually pretty true...after the meal, we review the service and adjust accordingly. How television so often reflects our lives in a humorous manner.
June 12, 2004
Food balance is essential. If you have too much deep fried food, your body cries for balance - you start to cough, feel a sore throat coming on, or maybe feel indigestion. Food balance isn't just about health. It's about each individual dish. Flavors need to be paired such that they complement one another. Sometimes, it's about a seasoning bringing out the natural flavor of an ingredient (salt seems to be the simplest example - salt makes everything taste better), sometimes, it's helping to make a dish balanced on its own (an example is bok choy being cooked with a slice of ginger - the yin-yang theory), and other times it's just food pairing (lemon juice on any type of fish). Food balance and flavor balance - the foundation for excellent food.
May 15, 2004
If you haven't noticed, I try to stay away from writing about restaurant chains unless it's a local chain. The thing I do like about restaurant chains is that they provide that familiarity when you're far from home. You know you will see the same menu and virtually the same setup no matter where you go. The thing I don't like about chains - the food quality is standard, the variety is minimal with limited specials and changing food with seasons, and it deters people from trying local fare. That can be the biggest problem since you miss out on so much when you don't allow yourself to take that risk and be a little adventuresome. So the next time you're in an unfamiliar area, ask a local where you should go. Then maybe you'll discover something new and wonderful and maybe even local to the area.
May 2, 2004
You can be good at some things, but you can't be good at everything. Most restaurants fit in this category. A great example is top restaurants. They like to stay in a realm of cooking, and when they fuse it with something else, it turns out interesting, but reach too far outside the realm and the magic can be lost. A great example is cruise food - as in food on cruise ships. Large cruiselines typically have excellent European food, but when they attempt to do a sushi buffet, well, presentation can be lovely, but they just don't have the right touch. A gentle reminder to keep at what you do best, don't be afraid to stray outside of your normal arena, but if you reach outside and it doesn't work, don't use your customers as guinea pigs. Perfect it on your own time.
April 8, 2004
Family gatherings and events with friends typically are surrounded by food (at least that's the case in my life). It's interesting how across cultures, you can see family photos and general gatherings involve some sort of food. Examples include the Last Supper, Passover, Thanksgiving in America, Cinco de Mayo, and who can forget the feasts we see in movies like Soul Food, Martha, My Big Fat Greek Wedding, Eat Drink Man Woman, and many other movies. Food is a common bond that we have. Live to Eat.April 2, 2004Food Television is amazing. Remember the days when food tv was limited to PBS? It's a wonderful food revolution that we can have television shows talking about such a wide array of topics from food history to new creations. It's a welcome sight to see.
March 15, 2004
The news has been talking about potential lawsuits aimed at companies who sell food in portions that are particularly large. I shudder to think...when will people take responsibility for the food that they eat and the choices they make? Will this mean the end to ice cream parlors as we know them today? It's a scary thought for sure. Eat wisely.
March 9, 2004
Well, it was only a matter of time before this section appeared. The first topic of ranting is listing the grade of a restaurant in the window. What grade you may be asking? It's the health inspection grade. Los Angeles already has it. And it's being proposed in the San Francisco Bay Area. Imagine what a C rating would do to business. Or the fear of closure if your rating is worse than that. Certainly effective. I like it. What you don't know can hurt you, and at least this way, you would know. :)
Saturday, September 26, 2009
Vancouver Eats
Rob recommended the following sites if you're looking for food in Vancouver:
http://www.chowtimes.com
http://urbandiner.ca
http://www.chowtimes.com
http://urbandiner.ca
Sunday, September 13, 2009
Zanze's Cheesecake - San Francisco
Best Cheesecake2405 Ocean Ave, San Francisco CA 94127
(415) 334-2264
Parking: street parking
Hours: Open Wed – Fri 11-6, Sat 11-4, Closed Sunday through Tuesday and July through the second week of August
Last Visited: March 26, 2010
Food: 5 star cheesecakes
Atmosphere: N/A
Service: 4 stars
Price: $$
Zanze’s is a small family-owned shop. This quaint couple cook and sell all the different styles of cheesecake available. The front counter has a glass display showing the various sizes of cheesecake available and a sign on the wall shows the pricing and flavors.
The cheesecake comes in small, medium, or large sizes. A small
cheesecake can be cut into six generous slices or eight regular slices. The traditional plain flavor sells for slightly less than the flavored varieties which include mocha, chocolate, raspberry, and when in season, pumpkin. Small - $12 Traditional, $13 Flavored. Price varies by size and flavor.Zanze’s cheesecake is extremely light and fluffy. The amount of graham cracker crust used is minimal. The traditional plain cheesecake is topped with powdered sugar on top of its golden brown crust. The mocha cheesecake is topped with chocolate shavings and then a touch of powdered sugar. Oh so good.
If it’s your first visit, they will kindly teach you how to use the fishing wire to cut your cheesecake for the best results. I love how they take the time to explain this - it gives you an understanding of how much care goes into each cheesecake.
These cheesecakes are great for eating yourself, serving to guests, or as a gift. Calling ahead to order is recommended. If it’s your first visit, Zanze’s suggests you try a traditional cheesecake.
Excellent! Must try!
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