Taiwan Restaurant - Chinese, San Francisco

445 Clement St, San Francisco 94118
(415) 387-1789
Parking: street parking

Last Visited: January 2, 2011 (Most prices listed below are from November 2007)

Food: 3 to 4 stars
Atmosphere: 2 to 3 stars
Service: 3 stars
Price: $ to $$

Taiwan Restaurant has been around for a number of years. They also have a branch in Berkeley, but of the two, I like the one in San Francisco better. I’ve been going to this restaurant for a number of years. Their signature rich pink painted façade outside makes it easy to find. The décor inside is a little worn. They have light finished wood chairs and the walls could use a fresh coat of paint, but the interesting thing is the front of the restaurant. The front window and waiting area allows you to watch the master chefs at work making steam buns, dumplings, pot stickers, and whatever else. In the background, you’ll see them deep frying Chinese donuts and other goodies.

- Fried Chinese Doughnut – Chinese doughnuts come in both sweet and salty flavor. The salty doughnut (yau tiao) is a long bar that is split partway lengthwise so it can easily be separated into two pieces. The doughnut at the Taiwan Restaurant is good, but not as light as the restaurants in Hong Kong make it. This doughnut is typically eaten for breakfast or lunchtime, and is accompanied with soybean milk (see below). $1

- Soybean Milk – Soybean milk is available in both sweet and savory. At $1.00 a bowl, it’s a steal. It’s hard to go wrong with sweet soybean milk. Good.

- Hot and Sour soup – The hot and sour soup was excellent, especially on a cold, overcast day. It had just the right amount of hot and sour and the soup is filled with ingredients – bamboo shoots, black fungus, egg, chicken strips, and so much more, but none of the stuff that shouldn’t be there (at some restaurants, vegetables that aren’t typical of hot and sour soup are found, but here, it’s authentically made). A few pieces of cilantro add color to the reddish soup. With the temperature also very hot, it was delicious. It’s also helpful if you need to clear your sinuses – it cleared mine quite well. If you’re a fan of hot and sour soup, this one was a treat. Unfortunately, I had to update this review so that everything was in past tense since during a recent visit, I found that the chef had changed and that the soup no longer had the same qualities - something was lacking, but it's hard to place my finger on it. It just didn't have the same balance in flavors as it once did. $4.95

- Pot Stickers – Pot stickers are a great lunch item. It can be a little risky for dinner. During lunch, they make large quantities, so you know they will be fresh. Six pot stickers are served upside down with their golden brown bottom facing up. It’s a presentation that some people aren’t used to, but it’s the golden brown that shows the freshness of the pot sticker wrapper and the technique of the chef. The pot stickers are filled with a pork and cabbage filling. It’s a great balance of dry (though not overly dry) wrapper with a little crispness on the outside, and when you bite into the pot sticker, you find juicy filling in the center. It’s best if the filling inside is hot in temperature. Sometimes, they have been sitting for a bit, but most of the time, it’s quite good. Check out this photo taken in 2011. The wrapper is browned until crispy and the price is extraordinary - what a bargain! Still great quality. $3.95 (price is the same in 2011)

- Steamed Dumplings – Six dumplings are served in a metal or bamboo steamer. Each dumpling contains a pork and cabbage filling. It’s served with a small dish of sliced ginger strips - the thinner the ginger strips, the better. Typically, you add red wine vinegar to the ginger and let the ginger soak in the vinegar. Then, the dumplings are dipped in the ginger vinegar. When the steamed dumplings are cooked right, the wrapper swells from the liquid steamed out from the filling and the dumplings are served so hot that they typically burn your mouth. If they’re not made well, the wrapper has a hole which has caused the flavorful juices to leak out. The steamed dumplings at Taiwan Restaurant are typically good, but aren’t the best of the Bay Area. During my most recent visit, the ginger was not cut well and some of the dumplings had holes in them, but the flavor was still okay. $3.95

- Chinese Pan Cake (Green Onion Pancake) – Two pancakes are deep fried and cut into quarters. Inside the pancake are pieces of green onion which give a savory flavor to the dough. The outside is crisp and crunchy while the inside is al dente and soft. Today’s pancakes were perfectly golden brown, hot and delicious. Excellent. $1.95

- Dumplings with chives and shrimp – Shrimp, pork, and chives fill a dumpling that is boiled in hot water. The texture of the wrapper is thin and the meat is juicy and flavorful. It’s a great dish to try and it’s frequently one of the dumplings that you can see being made in the front kitchen. $4.50

- Fried rice cake with pork – Rice cake is made by creating a roll and cutting the roll into thin slices. The texture is best described as very al dente – it should never be tough, but always somewhat chewy while being soft. It’s typically cooked with pork and chopped snow cabbage along with some napa cabbage. During this last visit, there was a lot of large pieces of green onion too. Very good. $5.25

- Beef stew noodle soup – Noodles are served with cubes of beef in a five spice seasoned soup. The beef has been infused with the five spice flavor and the noodles are al dente. A few spinach leaves and a sprinkling of green onions typically also come in the soup. Very good. This photo taken in 2011 had two small servings of noodles already removed from it, so it actually comes larger than what is shown. Still as good as I remember it. $6.95 in 2011 (was $4.95)

- Beef tendon noodle soup – Like the Beef stew noodle soup, the bowl includes lots of noodles and some spinach leaves. However, in place of stew is tender beef tendon that has been stewed until smooth and soft. It breaks apart with ease. The texture is an acquired taste though. It’s a little less spicy and less flavorful than the noodle soup. $4.95

- Szechuan Hot Sauce Noodles – Room temperature noodles are topped with Szechuan hot sauce. This sauce is comprised of chopped everything – ground pork, waterchestnuts, bamboo shoots, chili flakes, green onion, preserved mustard green, and more. There’s a touch of peanut butter and sesame paste in the mix. You combine the noodles at the table yourself, and the marriage of flavors is perfect with just a little bit of spiciness. Very good. $4.50

The thing that might make you flinch at is the ceiling. When you’re in the waiting area, don’t stare too closely at the walls lest you be frightened by what you see. Same is true of the restroom. If you don’t have to go, then don’t. Since my last visit, it looks like Taiwan Restaurant has gotten a fresh coat of paint inside, so it’s much cleaner now. You can once again look at the ceiling and walls.

All of the food is reasonably priced. I’ve tried a lot of different dishes. Most of the time, they’re quite good. You just need to be a little daring. One of the best things about Taiwan Restaurant is their tea. By the end of the meal, the tea flavor has gotten stronger and it’s a nice way to end your meal. Taiwan Restaurant has a lot of typical Taiwan/Shanghai style cooking, so give it a try sometime. It’s an excellent value (and prices have remained stable over the last few years too)!

Mister McGoo's - Italian, Petaluma

Best: French fries

1375 Petaluma Blvd North
Petaluma CA 94952
(707) 763-4346
Parking: in parking lot
Hours: Open Wednesday through Saturday after 5pm. Open Sunday for brunch 10am to 1pm and after 5pm.

Last Visited: August 4, 2004

Food: 3 stars
Atmosphere: 4 stars
Service: 4 stars
Price: $$$

My uncle recommended Mister McGoo’s which has been owned and operated by the McGaughey Family since 1965. From what I hear, they serve a fantastic Sunday Champagne Buffet Brunch.

The atmosphere is definitely that of a classic Italian restaurant. You enter into a circular shaped lobby with two openings. Immediately facing you upon your entry is a picture of the family. To your right, the doorway opens toward the bar. To your left is the dining area.

The tables are covered with brown and white checkered table cloths. The floors are light brown and the walls are wood paneled with some brick between panels. There are three main dining areas. The ceilings are high, and the chairs are cushioned and comfortable. The restaurant definitely had a family owned feeling about it, and it was neat and clean. Silk flowers line the back counter.

Dinners include soup (minestrone or clam chowder), salad, garlic bread, vegetables, and a choice of ravioli, spaghetti, French fries, polenta, or a baked potato (baked potato only available Friday through Sunday). Pasta dinners include soup, salad, or garlic bread. The chef’s specials and daily specials are served with a choice of soup or salad and in some cases, French fries (check the menu to see what sides are served with which dish). Dinner prices range from $12 to $23.

- Garlic Bread – Garlic bread is served warm in a basket lined with a coffee filter (clever idea!). The garlic bread is crusty on the outside, soft on the inside, and crisp on top. Very nicely done. When one basket is finished, another arrives at your table. Three to four stars.

- Clam Chowder – The clam chowder was excellent. It’s creamy and rich with potatoes and meaty clams. Very nicely done and not watered down. It’s served in a cup with oyster crackers on the side. Great. Four stars.

- Salad – A small dinner salad comprised of iceberg lettuce, carrots, and red cabbage is topped with croutons and a slice of salami. Choice of dressing. The salad was fresh, but perhaps too much dressing making it slightly soggy.

- Sirloin Steak – Grilled sirloin steak is served with French fries and vegetables. The steak was large, but one side was more well done than the other even though the steak was ordered medium. There was a separation in the meat caused by a ligament, and the side with excess fat came out a perfect medium while the other side was overcooked. See a review of the French fries below. The side of vegetables were disappointing. The vegetables included green beans, carrots, broccoli, and peppers, so variety was good. The vegetables were lightly flavored by the peppers, but the disappointing part was that the broccoli had become especially soggy making it unpleasant to my tastes, though this style may be just right for somebody else.

- Breaded Veal – Two large pieces of veal are breaded and topped with brown gravy. See the review of vegetables above and the ravioli review below. The flavor is good, and the breading of the veal is crispy, but slightly it’s a bit too thick. I prefer the breading to be lighter. Veal parmigiana is virtually the same dish, but instead of brown gravy, the two pieces are topped with parmesan and tomato meat sauce.

- Raviolis – The raviolis have a meat filling and are topped with a tomato meat sauce and grated parmesan cheese. The ravioli wrappers were on the thick side, an indication of store bought raviolis. Average.

- French Fries – The French fries are cut thick and are the best fries I’ve had in a long time. It’s worth it just to come for the fries. They’re so hot that they might even burn your fingers. Fresh and crispy on the outside, soft on the inside. Excellent! Five star fries!
The food is okay, but the I found the sides (soup, garlic bread, and fries) were better than the main dish during my visit this evening. Portions are large and filling. Service is attentive, but not overbearing. Mister McGoo’s certainly serves homestyle Italian cooking. The French fries reign supreme here!