18636 Sonoma Highway, Sonoma CA 95476, (707) 938-3600
535 Summerfield Road, Santa Rosa CA 95405, (707) 538-1888
121 San Marin Dr, Novato, CA 94945, (415) 897-6266
Parking: in parking lot
http://www.maryspizzashack.com/
Last Visited: June 16, 2011
Food: 3 stars
Service: 2 to 3 stars
Atmosphere: 3 stars
Price: $$ to $$$
Mary’s has been around for a long time. I remember them being in Sonoma for more than 20 years and their history goes back even further to 1959. Mary Fazio leaves the legacy of fine homemade food, and now has 15 locations in Sonoma County and nearby areas. The Boyes Springs restaurant is large with two dining areas inside and outside dining is also available. The kitchen is open and you can watch the pizzas being tossed. The excess crust is used to make breadsticks that anyone can enjoy. The atmosphere of the restaurant is casual.
The food at Mary’s is good, but it used to be even better. The salad quality can vary, but most of the time, its fresh - sometimes I think that is the best thing. The next best thing is of course the pizzas, though they do offer a variety of pasta dishes. All of the entrees are served with soup or salad and iced tea, coffee, or hot tea. In Sonoma, Mary’s serves warm sourdough bread from the local Basque Café with each meal (at least in Sonoma).
- Mary’s Salad – Iceberg lettuce is dressed and topped with one slice of salami, shredded carrots, sliced mushrooms, three bean salad, a slice of egg, and mozzarella. When its fresh, it’s great. Simple and good. House $3.95, Large $7.10
- Spaghetti and Meatball – Spaghetti in tomato sauce is topped with a gigantic meatball. Sometimes the pasta is not al dente, but the flavors are always consistent. The meatball is always large and hearty. Good. $10.65
- Mary’s Combination Pizza – This is my favorite pizza of all the combinations available. It’s topped with cheese, salami, pepperoni, cotto salami, sausage, and mushrooms. It’s a great combination of flavors and a sure flavor parade.
- Meat Lasagna – Another one of my favorites. A good portion - the lasagna noodles are layered with ricotta and meat sauce. Always hearty, it’s topped with more mozzarella, and it’s always good. $11.95
Sandwiches are also available for those who prefer them over pizza and pasta dishes.
The service is sometimes inconsistent at Mary’s. Depending on your server, your dining experience can vary widely. Sometimes, it’s excellent and up to 5 stars, and other times, it can be as low as 2 stars. The pizza quality is probably the most consistent thing of all. While the food quality may vary, I still think Mary's offers a good value to larger crowds - I've had a few larger group lunches with people from work at the various Mary's. Hopefully, they can step up the quality of both food and service, but in general, it's still got reliably good options.
Thursday, September 29, 2011
Wednesday, September 28, 2011
Morimoto Napa - Japanese
610 Main St, Napa CA 94559(707) 252-1600
Parking: parking lot across the street
Hours: Lunch Wed-Fri 11:30am-2:30pm, Dinner Sun-Thurs 5pm-10pm, Fri-Sat 5pm-11pm
Last Visited: September 24, 2011
Atmosphere: 3 to 4 stars
Service: 1 star (was 3 stars)
Price: $$$ to $$$$$ 
Enter Morimoto Napa and you're greeted by high ceilings and an almost cafe-like atmosphere. The blackboard shown in the picture features sushi combos and salads to raw meat offerings. We arrived a few minutes before 5pm and after checking in, we heard the rumble of the staff meeting that was going on. The staff gathers in a circle near the kitchen, and at the end of their staff meeting, they shout loudly in unison. While I don't know what they said, it definitely reminded me of the operating style of a Japanese manufacturing plant. Table by table, we were steadly seated by the hostesses, although it was past the actual reservation and opening time. The group waiting to be seated didn't seem perturbed by this though. The decor is minimalist with lots of clean lines. It's modern, but I wouldn't describe it as warm. I did however appreciate the pillows placed along the bench seating against the wall.
If you've ever watched American Idol, you know how the judges tell the contestant to put their unique twist on a classic song and 'make it their own.' This is exactly what Chef Masaharu Morimoto has done to various ethnic dishes - he put his spin on cultural classics. If you've ever watched Iron Chef (the original or the American version), you've seen Morimoto's amazing skill and precision. Too bad that it's not quite so evident here - once one deviates from the norm, you can start to see the flaws.
The menu boasts a number of appetizers - hot and cold, in addition to nigiri sushi, and a number of interesting entrees. Since I was hoping for a delightful and memorable occasion, we opted to order the omakase and really see what Morimoto was capable of doing. As the evening wore on, we learned that some of the omakase items are not available a la carte, which seemed to only add to the mystique of it all.
Omakase $120 per person
As each dish arrived, the person serving, which is not necessarily the server assigned to your table, gives a detailed description of the item and how to eat it. It's a great foodie experience, but a bit of sensory overload if you want to try to remember it all.
- Toro Tartare - If you've watched the Iron Chef series, you'll know that Morimoto had these trays especially made for him for toro tartare. The tender toro is served with a dashi soy on the side, and the instructions are to take the paddle and scoop some of the toro. Then dip the toro into the dashi soy and if desired, enjoy it with one of six condiments - nori paste (slightly bitter aftertaste), grated wasabi (very strong, but refreshing), sour cream, chives, Morimoto guacamole (like an avocado mousse), and fried rice balls (super crunchy). I enjoyed the lovely presentation in this ice cold bowl, with a leaf behind it. These were personal sized as opposed to the basically the same sized tray filled with toro and a separate side dish tray. It's a fun experience to eat this, and of all of the dishes, this was probably the best of the bunch for me. My favorite was the fried rice balls which have a roasted rice flavor. When your palate is clean, you can really taste the roasted part of it and the contrast in textures between the tender toro and crunch of the rice ball is really nice. The red ball is a peach with a pit, grown in a specific region of Japan. We were instructed to enjoy that if we liked as a palate cleanser when we were finished. While the flavor the little peach was okay (it wasn't very sweet), the texture was soggy. 
- Kampachi Carpaccio - The second dish was three pieces of kampachi. This white fish sashimi is actually cooked Chinese style. Hot oil and soy are poured over the fish to cook it. and microgreens top the fish. In Hong Kong, you would find pieces of fish that were raw placed in hot congee to cook it and leave it with a tender texture, just barely cooked through. The portion of this was mighty small, and while it was fresh tasting, I wouldn't necessarily order it on its own. At this point, we were waiting for our third course for some time. A nearby table had also ordered the omakase, and the server, a different one than that whom took our order and that whom brought the kampachi, came with another kampachi. The waiter of the table next to us caught her eye, and the gal left without a word. This was the first flaw in service. While minor, we thought she should have apologized at this point, but we decided to just consider her point of view - perhaps she was too stunned that the error occured. As the next plate was brought to us by the gal whom just erred, she promptly apologized and launched into the explanation of the bagna cauda. Things were righted again, and we felt it was just a small slip in service.
- Bagna Cauda (Italian for Warm Bath) - Morimoto's interpretation of fondue with vegetables is beautifully presented. The spices on the left accent the plate. The center container is much prettier when further away and it looks like a tealight candle in a candleholder. The warm olive oil on top contains a garlic and anchovy paste. While friends said they noticed a difference in flavor as it was heated, I couldn't tell any difference. The skewered item is chicken tempura. Toasted bread sticks and a variety of blanched vegetables (including purple cauliflower, radishes, baby turnips, asparagus, and half of a baby orange bell pepper) make this a fun dish to eat. The garlic paste is mild and doesn't overwhelm your palate.
- Foie Gras Chuwan Mushi - Chuwan Mushi literally translates into "tea cup steam", or "steamed in a tea bowl." Egg Custard is topped with a miso-based gravy and two small slices of duck breast. Of all of the dishes, this was the richest, but also my least favorite. To taste the egg in the custard, you need to push away the sauce and scoop a big piece out. The dish is extremely rich, and while I'm not sure if the original Japanese dish is this rich, I felt this one to be lacking in texture contrasts. A small dot of wasabi (you can sort of see it on the plate) is served with this to help cut the richness.
- Intermezzo - Watermelon Wasabi Sorbet - This was a delicious and refreshing palate cleanser. The quinelle of sorbet is topped with pickled watermelon rind and another microgreen. I could eat a full scoop of this without any issue. We later learned, after recommending it to a neighboring table, that it's not available on the regular menu, but if you ask for it specifically, you can still get it.
- Nigiri Sushi - Tako (Octopus), Sake (Salmon), Shimaaji (Striped Jack), Toro (Fatty Tuna), Hamaichi (Yellowtail) Belly - I love fresh sushi, and started eating this dish from left to right. The octopus was okay, but not the best that I've had. The salmon was delicious and ranks high on the list for some of the best sushi I've had. It had been lightly sprinkled with seasoning. The compressed grapefruit on the striped jack, eaten as one bite with the sushi gave a really nice aftertaste and flavor contrast to the fish. Then things went south from here. As I pulled the toro out of the lineup, I noticed a black hair sandwiched in between the fish and the rice. This is the reason for the downgraded food rating. 
While finding hair in my food is becoming more common as I eat out, mostly because the number of times I eat out is just really high, it becomes less about the hair (although you never want to find hair) and more about the way that the issue is handled. I had a hard time flagging someone down, but finally caught the busboy's attention. He immediately took the remaining fish and my plate away and told me he would notify my server. After five minutes, perhaps longer, the server came back into the room and spotted me looking for him. He came over to apologize and then said that the kitchen was preparing another plate for me. Fortunately, my dining companion's plate was fine. When the new dish arrived, the presentation was not the same. I'm not sure if it was intentional to give me seared toro and seared hamaichi to demonstrate that the pieces of fish were not the same, but I felt like it was a bit odd that they would change it from what was being served in the omakase. At this point, my countenance had changed from delight to disappointment. It didn't seem to get any better as the evening continued. I thought the manager might come over to acknowledge the problem and apologize, but that was the end of the apologies for the evening. No discounts, no comping, nothing. As soon as my replacement nigiri arrived, the entree was served. I'm not sure how this happened. Why hadn't our server asked the kitchen to hold on firing the next dish? What was going on behind the scenes? Why pay over $100 per person and feel like service isn't perfection?
- Entree Trio - Unagi Toro Wellington contains unagi, toro, and tofu, wrapped in rice paper. Then, it's deep fried. Then the roll is cut to show the colorful cross section of the roll. Wagyu Beef Steak that is served medium was in the center of the plate. It seemed rather boring and didn't have any distinct flavors or textures. It could have been a Sizzler steak, and I wouldn't have known the difference. Veal Cheek Tempura is more like a braised short rib in texture. Beautifully moist and succulent with a slight crust, this was my favorite of the three items on the plate.
At this point, the waiter came and told us everything was going well - he asked, but never waited for an answer, which basically is just telling us. I suspect he didn't want to know the answer.
- Peach and Soymilk Sorbet with Five Spice Churros - The sorbet is served over pureed peach and topped with a peach slice. A piece of sugar is placed on the sorbet to add crunch. The sorbet seemed a bit too mild and the peach flavor wasn't really coming out. On a clean palate, it might have been fine, but it could have been stronger. The churros were hot and fresh, but one of my two churros was still a little soft inside and could have been fried just a touch longer.
- Chocolate Petit Fours - Sesame Caramel and Green Tea Rice Puff - Two squares were given to us, each with their own intense and unique flavors. Both were enjoyable.
The bill arrived at full price, and that was the end of our meal.
Notice that the prices shown the menu featured on their website are no longer valid. Prices have increased by 10 to 15% for most items.
Since those serving plates are rarely the actual server, there is a lack of cohesiveness about the way the food is presented. Sure, they all say the same words, but it feels robotic and lacks warmth. The failure to hold the final entree until after the new nigiri had been eaten seems to offset the suggestion for the entire table to order the omakase. The lack of effort to invite your customer back and address the issue by apologizing once shows an opportunity to change Morimoto's restaurant policy. This explains the downgraded service rating.
After paying, I requested to speak with the manager and met Ms.Cristine Merrigan. While she apologized for the mishap and gave me a card with her name and contact info, as well as invited me to come again and contact her when I did so, I've seen how issues like hair in your food addressed better by other restaurants and let her know that. It's unclear whether or not she has the authority to comp or discount, but if she does, neither was offered. Sadly, despite the creativity and beautiful presentation of the food, I won't be returning.
Tuesday, September 27, 2011
The Villa - Italian, Santa Rosa
3901 Montgomery Drive, Santa Rosa, CA 95405
(707) 525-7755
Parking: in parking lot
Last Visited: December 26, 2005
Food: 2 to 3 stars
Atmosphere: 3 to 4 stars
Service: 2 to 3 stars
Price: $$ to $$$
The Villa has been around for a long time. It’s known for its excellent views of Santa Rosa, the multiple dining areas, and the reasonably priced food. Set atop a hill, the restaurant offers a view of the city lights which are particularly nice on clear evenings. Parking is ample.
The dining areas are spacious and work well for small tables and groups. There is a separate dining room that is ideal for larger parties. The setting is pleasant and in winter, there’s a cozy feeling about the place. Most of the rooms have large windows bringing in lots of natural light during the day. In the evening, the mirrors placed along the large columns create a nice effect while making the room brighter by reflecting light from the lamps above. The high ceilings give the restaurant a nice elegance.
There is also a bar featuring sports programming. Multiple dining areas are available.
White tablecloths adorn the tables. Upon arrival, you’ll receive bread and butter. All entrees include choice of salad or soup which seems less common these days, so that’s certainly part of the appeal.
The dishes at The Villa vary. The fish of the day is usually a safe bet. It’s typically salmon or a mild fish and served with a lemon butter sauce. The pasta is not as good. It’s usually gone past the al dente stage and is too soft. The sauce also gets watered down by the pasta water and the pasta dishes I have tried are typically disappointing. The cuts of meat are average, but I think the fish is their specialty.
The Villa is great for those seeking a bargain, but food quality can vary. Atmosphere is nice, and service is good, but not outstanding. Also if you plan to eat here and are on a budget, the local newspaper offers a 2 for 1 deal every week.
After my most recent visit, I revised the comment about the meat. Both the prime rib and lamb were very nicely done. See comments below.
I selected the salad today, and the salad was very fresh. Fresh romaine, a cherry tomato (although one of the salads didn’t have any tomato), and cucumber slices were part of the salad. Great. The only down side was that as our salads were presented, some waiters offered freshly ground pepper, but ours did not (and I like fresh cracked pepper on my salad).
- Prime Rib – A prime rib is cooked to your taste and served with a small cup of au jus. A baked potato and vegetables accompany the meat. The potato and prime rib were just about perfect. I asked for medium and got between medium and medium well. The vegetables weren’t very good though, at least not to my taste. The broccoli was overcooked. The portion was quite satisfactory, and great for the price. ~$14
- Roasted Rack of Lamb – Three lamb chops are served with penne pasta and vegetables. See vegetables comments above. The lamb was very nicely done, not overcooked, but juicy. Mint jelly accompanies the lamb. The penne would be better on its own rather than accompanying the dish (in fact, I ate it the next day and preferred it this way since it didn’t detract from the lamb). I would have preferred a baked potato over the penne. Another great bargain. ~ $15
Both of the dishes I tried this evening were good value and the meats were good quality. I’m not sure of the pizzas and pastas, but I would still recommend the fish since multiple visits have proven that safe. Service this evening was fair. There was a narrow walking area behind one of our seats, and the staff continued to use it despite other routes being available. This was distracting as you could feel them brushing against the seat each time they passed by. I observed the bussing staff having good rapport with one another and working well together in general, but the waiters were fair in their service. See salad comment above. Also, my steak knife was not clean, and it took a while to grab the attention of the staff to get a replacement. Our water glasses were not checked frequently and the check took a long time to come to the table. Service was downgraded from three stars to the two to three star range. The food this evening was better than past experiences, and the specials menu is a great value since they come with soup or salad. Fortunately, the setting is nice in the evening. The Villa has a lot of room for improvement, but it’s a good bargain overall.
(707) 525-7755
Parking: in parking lot
Last Visited: December 26, 2005
Food: 2 to 3 stars
Atmosphere: 3 to 4 stars
Service: 2 to 3 stars
Price: $$ to $$$
The Villa has been around for a long time. It’s known for its excellent views of Santa Rosa, the multiple dining areas, and the reasonably priced food. Set atop a hill, the restaurant offers a view of the city lights which are particularly nice on clear evenings. Parking is ample.
The dining areas are spacious and work well for small tables and groups. There is a separate dining room that is ideal for larger parties. The setting is pleasant and in winter, there’s a cozy feeling about the place. Most of the rooms have large windows bringing in lots of natural light during the day. In the evening, the mirrors placed along the large columns create a nice effect while making the room brighter by reflecting light from the lamps above. The high ceilings give the restaurant a nice elegance.
There is also a bar featuring sports programming. Multiple dining areas are available.
White tablecloths adorn the tables. Upon arrival, you’ll receive bread and butter. All entrees include choice of salad or soup which seems less common these days, so that’s certainly part of the appeal.
The dishes at The Villa vary. The fish of the day is usually a safe bet. It’s typically salmon or a mild fish and served with a lemon butter sauce. The pasta is not as good. It’s usually gone past the al dente stage and is too soft. The sauce also gets watered down by the pasta water and the pasta dishes I have tried are typically disappointing. The cuts of meat are average, but I think the fish is their specialty.
The Villa is great for those seeking a bargain, but food quality can vary. Atmosphere is nice, and service is good, but not outstanding. Also if you plan to eat here and are on a budget, the local newspaper offers a 2 for 1 deal every week.
After my most recent visit, I revised the comment about the meat. Both the prime rib and lamb were very nicely done. See comments below.
I selected the salad today, and the salad was very fresh. Fresh romaine, a cherry tomato (although one of the salads didn’t have any tomato), and cucumber slices were part of the salad. Great. The only down side was that as our salads were presented, some waiters offered freshly ground pepper, but ours did not (and I like fresh cracked pepper on my salad).
- Prime Rib – A prime rib is cooked to your taste and served with a small cup of au jus. A baked potato and vegetables accompany the meat. The potato and prime rib were just about perfect. I asked for medium and got between medium and medium well. The vegetables weren’t very good though, at least not to my taste. The broccoli was overcooked. The portion was quite satisfactory, and great for the price. ~$14
- Roasted Rack of Lamb – Three lamb chops are served with penne pasta and vegetables. See vegetables comments above. The lamb was very nicely done, not overcooked, but juicy. Mint jelly accompanies the lamb. The penne would be better on its own rather than accompanying the dish (in fact, I ate it the next day and preferred it this way since it didn’t detract from the lamb). I would have preferred a baked potato over the penne. Another great bargain. ~ $15
Both of the dishes I tried this evening were good value and the meats were good quality. I’m not sure of the pizzas and pastas, but I would still recommend the fish since multiple visits have proven that safe. Service this evening was fair. There was a narrow walking area behind one of our seats, and the staff continued to use it despite other routes being available. This was distracting as you could feel them brushing against the seat each time they passed by. I observed the bussing staff having good rapport with one another and working well together in general, but the waiters were fair in their service. See salad comment above. Also, my steak knife was not clean, and it took a while to grab the attention of the staff to get a replacement. Our water glasses were not checked frequently and the check took a long time to come to the table. Service was downgraded from three stars to the two to three star range. The food this evening was better than past experiences, and the specials menu is a great value since they come with soup or salad. Fortunately, the setting is nice in the evening. The Villa has a lot of room for improvement, but it’s a good bargain overall.
Sunday, September 25, 2011
Foreign Objects in My Food - Yikes!
No matter how many times I go out to eat, I am still shocked when I find foreign objects in my food. Hair and bugs are commonly found, but a live worm and even a clothespin - those are not so normal.
However, it's not the discovery of foreign material that is so bad, although it's definitely not a good thing. It's how the restaurant handles it upon notification that shows you the quality of the restaurant and it's service. So far, I've seen staff be defensive, like the time I was told that the salad that I found the worm in had been washed three times (apparently, that's not enough). At other times, they just remove the item and move on, like the time the waiter removed the dirty clothespin from the soup and acted like nothing happened (gross!).
An apology and an offer to replace the food is a must. Comping the dish is certainly great and comping the meal, at least for the person whom had the contaminated food, if not for the whole table is even better. However, the best response I've experienced came from Kyoto in Rohnert Park. To be honest, I can't remember if the snafu was related to food or service. The owner came and apologized, and then gave me a gift certificate towards my next purchase. While nothing was comped this meal, I felt this gesture went a long way to keeping me a customer and getting me to come back. Since I don't even recall what happened, I think her response worked. If only more restaurants would consider a policy like this. Hair tangled within the dish or bugs dressed in salad dressing are obviously not the customer's fault.
However, it's not the discovery of foreign material that is so bad, although it's definitely not a good thing. It's how the restaurant handles it upon notification that shows you the quality of the restaurant and it's service. So far, I've seen staff be defensive, like the time I was told that the salad that I found the worm in had been washed three times (apparently, that's not enough). At other times, they just remove the item and move on, like the time the waiter removed the dirty clothespin from the soup and acted like nothing happened (gross!).
An apology and an offer to replace the food is a must. Comping the dish is certainly great and comping the meal, at least for the person whom had the contaminated food, if not for the whole table is even better. However, the best response I've experienced came from Kyoto in Rohnert Park. To be honest, I can't remember if the snafu was related to food or service. The owner came and apologized, and then gave me a gift certificate towards my next purchase. While nothing was comped this meal, I felt this gesture went a long way to keeping me a customer and getting me to come back. Since I don't even recall what happened, I think her response worked. If only more restaurants would consider a policy like this. Hair tangled within the dish or bugs dressed in salad dressing are obviously not the customer's fault.
Simply Vietnam - Pho, Vietnamese, Santa Rosa
966 North Dutton Ave, Santa Rosa CA 95401
(707) 566-8910
Parking: in parking lot
Hours: Mon to Sat 10am to 9pm, Sun 11am to 5pm
Last Visited: June 21, 2007
Food: 3 stars
Service: 3 stars
Atmosphere: 3 stars
Price: $ to $$
Formerly the home of Cam Ranh Bay, Simply Vietnam has added some finishing touches to the restaurant along with a fresh coat of paint. Although the fare remains the same, the fresh earthy colors, new furniture, and unique décor has made Simply Vietnam stand out from its predecessors. The rooms are painted with a color brighter than terra cotta, but not orange. There is a tree and other leafy metal sculptures decorating the facility that are unique and interesting to look at. The ceiling fan looks like large leaves.
During the three times I have visited, twice for lunch and once for dinner, the restaurant has been fairly busy. Twice there have been only two younger women on the wait staff, and once it appeared to be two brothers.
On each table is a black basket containing the usual pho seasonings (sricha chili sauce, fish sauce, soy sauce, regular chili sauce, and more) and a chrome container holding fork and knives as well as chopsticks. A napkin holder is also set on each table.
During the first visit, the place was bustling. Everything moved at a fast pace. During my second visit, the floors were rather dirty, and the table we were seated at was wet. I downgraded the rating for atmosphere from three stars to two to three stars. The third visit was a little slower in pace, and it seemed like they had finally found the groove in which they fit. Things ran smoothly without a rushed feeling and I upgraded them back to three stars for atmosphere.
- Egg rolls (3) – The egg rolls contain minced pork, prawns, and mixed vegetables. They were plated and cut before served. The egg rolls were served with a sweet vinaigrette sauce. I found them to be a little darker than I prefer, okay in flavor, but also lacking the juiciness I like. Okay. $4.25
- Combination Beef Noodle Soup – This noodle soup contains rare sliced steak, well done brisket, meatballs, and tripe. Each pho comes with a side dish of bean sprouts, Thai basil, jalapeno, and lime. The menu says mint comes with it also, but mine came with cilantro instead. During my first two visits, I found the pho to be very good. During my most recent visit, the well done brisket had some soft bones on them, and I found them difficult to eat. Overall, good, but the last time left a bad impression because of the brisket alone. Flavor was still good. Small $5.25, Large $5.75, Extra Large $6.75
- Coconut Juice – Refreshing, coconut juice is a standard. $2
Overall, I found that Simply Vietnam is a good stop for lunch or dinner, reasonably priced, and friendly. The presentation is nicer than some of the other Vietnamese restaurants, and the tables themselves are spaciously placed, offering more personal space. They offer typical Vietnamese dishes such as bun, pho, or rice dishes with grilled meat. The new décor has added sparkle to the place, and I would certainly return.
(707) 566-8910
Parking: in parking lot
Hours: Mon to Sat 10am to 9pm, Sun 11am to 5pm
Last Visited: June 21, 2007
Food: 3 stars
Service: 3 stars
Atmosphere: 3 stars
Price: $ to $$
Formerly the home of Cam Ranh Bay, Simply Vietnam has added some finishing touches to the restaurant along with a fresh coat of paint. Although the fare remains the same, the fresh earthy colors, new furniture, and unique décor has made Simply Vietnam stand out from its predecessors. The rooms are painted with a color brighter than terra cotta, but not orange. There is a tree and other leafy metal sculptures decorating the facility that are unique and interesting to look at. The ceiling fan looks like large leaves.
During the three times I have visited, twice for lunch and once for dinner, the restaurant has been fairly busy. Twice there have been only two younger women on the wait staff, and once it appeared to be two brothers.
On each table is a black basket containing the usual pho seasonings (sricha chili sauce, fish sauce, soy sauce, regular chili sauce, and more) and a chrome container holding fork and knives as well as chopsticks. A napkin holder is also set on each table.
During the first visit, the place was bustling. Everything moved at a fast pace. During my second visit, the floors were rather dirty, and the table we were seated at was wet. I downgraded the rating for atmosphere from three stars to two to three stars. The third visit was a little slower in pace, and it seemed like they had finally found the groove in which they fit. Things ran smoothly without a rushed feeling and I upgraded them back to three stars for atmosphere.
- Egg rolls (3) – The egg rolls contain minced pork, prawns, and mixed vegetables. They were plated and cut before served. The egg rolls were served with a sweet vinaigrette sauce. I found them to be a little darker than I prefer, okay in flavor, but also lacking the juiciness I like. Okay. $4.25
- Combination Beef Noodle Soup – This noodle soup contains rare sliced steak, well done brisket, meatballs, and tripe. Each pho comes with a side dish of bean sprouts, Thai basil, jalapeno, and lime. The menu says mint comes with it also, but mine came with cilantro instead. During my first two visits, I found the pho to be very good. During my most recent visit, the well done brisket had some soft bones on them, and I found them difficult to eat. Overall, good, but the last time left a bad impression because of the brisket alone. Flavor was still good. Small $5.25, Large $5.75, Extra Large $6.75
- Coconut Juice – Refreshing, coconut juice is a standard. $2
Overall, I found that Simply Vietnam is a good stop for lunch or dinner, reasonably priced, and friendly. The presentation is nicer than some of the other Vietnamese restaurants, and the tables themselves are spaciously placed, offering more personal space. They offer typical Vietnamese dishes such as bun, pho, or rice dishes with grilled meat. The new décor has added sparkle to the place, and I would certainly return.
Friday, September 23, 2011
Eat Real 2011
It's that time again - food trucks galore!
Many favorites will be there including: Blue Bottle Coffee, Chairman Bao, Curry Up Now and lots of newbies too.
Eat Real is taking place at Jack London Square in Oakland September 23 to September 25. More details available here: http://eatrealfest.com/event/Oakland/California/2011/festival-details
Many favorites will be there including: Blue Bottle Coffee, Chairman Bao, Curry Up Now and lots of newbies too.
Eat Real is taking place at Jack London Square in Oakland September 23 to September 25. More details available here: http://eatrealfest.com/event/Oakland/California/2011/festival-details
Wednesday, September 14, 2011
Old Chicago - Pizza/Italian, Petaluma
41 Petaluma Blvd North, Petaluma, CA 94952
(707) 763-3897
Parking: street parking
Last Visited: January 4, 2004
Food: 3 to 4 stars
Atmosphere: 3 stars
Service: 4 stars
Price: $$ to $$$
Old Chicago Pizza is known for its deep dish Chicago style pizza, just as the name says. It is located upstairs and the aromas from the kitchen are absolutely inviting. Just follow your nose. Upon entering, you face the bar and see the brick walls and lots of dark wood chairs and tables.
The staff is attentive and ready for any questions you may have. It’s a casual and informal atmosphere, and on a cold evening, the heater is on inside, so you’ll feel comfortable and at home.
The menu is simple – multiple sizes available and deep dish or thin crust are your options. They have basic toppings – pepperoni, sausage, mushrooms, olives, and tomatoes, but you won’t find salami. They also have the “gourmet” toppings available such are artichokes.
Our dinner was basic, but very filling.
- Dinner salad – A basic green salad with a few types of lettuce and greens and red onions. Your choice of dressing is available. Simple and a decent portion – enough for one person without the quantity being too dainty or overwhelming. $3.75
Deep dish pizza with pepperoni and chopped olives – Basic cheese pizza is available, but we went for two toppings. Flavorful pizza and thick crust with crispy outer crust. It was great. I wasn’t expecting the olives to be chopped, and I typically like the olives on pizza to be sliced, so it would be nice for that to be clarified on the menu. Other than that, a very satisfying deep dish pizza.
Double crust pizza is also available, but note that it will take around 30 minutes for preparation and cooking. It’s a nice place to go if you’re looking for some deep dish pizza in the area, but don't compare it to real deep dish or Zachary's in Berkeley - it just isn't the same. Thin crust is also available for sizes small and up.
(707) 763-3897
Parking: street parking
Last Visited: January 4, 2004
Food: 3 to 4 stars
Atmosphere: 3 stars
Service: 4 stars
Price: $$ to $$$
Old Chicago Pizza is known for its deep dish Chicago style pizza, just as the name says. It is located upstairs and the aromas from the kitchen are absolutely inviting. Just follow your nose. Upon entering, you face the bar and see the brick walls and lots of dark wood chairs and tables.
The staff is attentive and ready for any questions you may have. It’s a casual and informal atmosphere, and on a cold evening, the heater is on inside, so you’ll feel comfortable and at home.
The menu is simple – multiple sizes available and deep dish or thin crust are your options. They have basic toppings – pepperoni, sausage, mushrooms, olives, and tomatoes, but you won’t find salami. They also have the “gourmet” toppings available such are artichokes.
Our dinner was basic, but very filling.
- Dinner salad – A basic green salad with a few types of lettuce and greens and red onions. Your choice of dressing is available. Simple and a decent portion – enough for one person without the quantity being too dainty or overwhelming. $3.75
Deep dish pizza with pepperoni and chopped olives – Basic cheese pizza is available, but we went for two toppings. Flavorful pizza and thick crust with crispy outer crust. It was great. I wasn’t expecting the olives to be chopped, and I typically like the olives on pizza to be sliced, so it would be nice for that to be clarified on the menu. Other than that, a very satisfying deep dish pizza.
Double crust pizza is also available, but note that it will take around 30 minutes for preparation and cooking. It’s a nice place to go if you’re looking for some deep dish pizza in the area, but don't compare it to real deep dish or Zachary's in Berkeley - it just isn't the same. Thin crust is also available for sizes small and up.
Monday, September 12, 2011
Modern China Restaurant - Chinese, Hong Kong
Best: Tan-Tan Noodles1 Matheson Street, Shop 1002, 10/F, Food Forum, Times Square,Causeway Bay, Hong Kong
2506 2525
Last Visited: November 21, 2010
2506 2525
Last Visited: November 21, 2010
Food: 4 stars
Atmosphere: 4 to 5 stars
Service: 2 to 3 starsPrice: $$ to $$$$
One of Modern China's main features is their tea selection. Today, they offered two set menus, each at a different price with different choices available on each menu. Both menus feature a pot of tea and two courses each. The first course is usually an appetizer such as spareribs and drunken chicken, while the second course includes choices like Shanghai noodles, dumplings, and fried rice.
As we sat down, we appreciated the nice atmosphere, but our impression of service was tainted from an experience earlier in the day. With their doors wide open, we entered the restaurant before lunch, and even though staff was in the rear, they never came out to tell us that they weren't open yet. We sat around for twenty minutes, and finally learned they weren't open for another hour. We decided to have a lighter lunch so we could come back and try the tan-tan noodles which my aunt had raved about after returning from her most recent visit to Hong Kong.
We ordered two variations from the same set menu.
- Seasoned Noodles with Chicken - Also known as 'fun pei,' you're basically getting fun (think crepe, but rice flour is the base of the batter) that has been cut into thin strips. Served with the fun is shredded chicken that squash, bean sprouts, and sesame seeds, all with a peanut sauce. The different strips of ingredients create an interesting mouth feel - both soft and slightly crunchy. Good. It's a small plate, so you definitely will have room for more.
- Tan Tan Noodles - My aunt raved about these noodles. The noodles are rolled very nicely and served just a little softer than al dente. The bowl is topped with fresh peanuts, ground pork, preserved greens, and fresh scallions. While it's a completely different style than the other tan-tan noodles I tried at another famous local spot, it was still really good. I enjoyed it quite a bit, especially with the addition of the peanuts.From the second menu, we ordered the following:
- Deep Fried Chicken Wings - Three chicken wings are marinated in a salt and pepper batter, fried until golden brown, and served with five spice salt and a sweet sauce. These came out very hot in temperature and had a lot of good flavor - very delicious and worth getting again. I wouldn't have minded a double portion.
- Dumplings in Soup - While the presentation of the egg omelette strips made the five dumplings in soup look quite lovely - those beautiful yellow ribbons floating in the soup were pretty much the highlight of the dish. The dumpling wrapper leaned on the thick side and the meat filling was pretty standard. The broth was nicely flavored and light. Considering what's available at other Hong Kong establishments, you could do better elsewhere.The tea was nicely brewed and well-labeled. The pots are fairly small which equates to calling on the server more frequently if they're not paying attention.
When I visited, the two menus were $42HKD and $52HKD which equates to about $6 to $8 depending on the exchange rate.
When I visited, the two menus were $42HKD and $52HKD which equates to about $6 to $8 depending on the exchange rate.
Modern China offers an enjoyable experience for trying different types of tea in a westernized setting. The table arrangements are fairly spacious and the English menu makes it easier to make selections if you're unfamiliar with the food and language. The service is pretty slow and could us some improvement; we had to flag down the server several times, but if you're going to try the tan-tan noodles, doing so during the afternoon tea time offers you the best value.
Thursday, September 8, 2011
Thang Long - Vietnamese, Petaluma
175 N McDowell Blvd, Petaluma, CA 94954
(707) 778-8851
Parking: in shopping center
Closed for lunch on Sundays
Last Visited: November 12, 2005
Food: 3 stars
Atmosphere: 3 stars
Service: 2 to 3 stars
Price: $ to $$
When you enter Thang Long, you are immediately drawn to look at the aqua blue walls which have a mural of fine detail. You might be able to get lost in the wall mural. It’s different than what you would typically expect. The water is beautiful and there’s a little row boat in the water as well as a gazebo on one of the walls. The main façade has three new large panel windows which bring in a lot of light.
Thang Long is typical in that the chopsticks, spoons, and typical pho condiments are all on the table self serve style. They have the usual offerings of pho, vermicelli, and the like. Tables are spaciously placed.
On our most recent visit, we had the following items, but most visits consist of some form of beef pho.
- Cha gao - There are three fried spring rolls per orderwith pork inside the Vietnamese rice wrapper. Served with fish sauce dipping sauce. I found the minced pork inside to be a bit dry, but it was a crispy wrapper and fried to a nice golden brown. $4.25
- Combination Beef Pho – available in many sizes. This time we tried the extra large to see how large it really was. There is definitely enough to serve two in an extra large bowl. Soup seasoned with lots of flavor – garlic salt, beef broth base etc containing the well done beef brisket, rare eye round steak, and beef balls. I would have liked more tendons and tripe. As always, it was filling, and had good flavor. The pho deserves three to four stars. Small $4.95 Large $5.95 XL $6.95
- Shrimp Fried Rice – The flavor behind the shrimp fried rice is good, and there is an abundance of small shrimp, but I found the texture to be a little on the dry side. The rice kernels are intact and separated, so the consistency was good, but a little dry for me. $5.95
- Grilled Marinated Pork served with steamed rice – Pork slices are grilled and topped with chopped peanuts and chopped green onions. All of the meat is placed on a large lettuce leaf. Chopped lettuce, carrots, cucumber slices, and daikon accompany the meat. Steamed rice is served on the side. A small bowl of fish vinaigrette (fish sauce mixture) is served on the side. I enjoyed this dish a lot – the flavors were good and the meat was very tender. $6.50
- Coconut Juice – You can start to see a pattern that I enjoy young coconut juice.The price of the juice went up by 25% since my last visit, which seemed a bit of a high increase to me. $1.95
Overall, it’s a good place to go, especially if you want Pho in the Sonoma County area. It’s not as crowded as the Pho place on Sebastopol Road in Santa Rosa, and it offers almost as good flavor (it’s almost as good, but you won’t walk out of this place as thirsty which equals less MSG). I wasn’t as pleased with the non-pho dishes, but there pho is their specialty, and with that, they do excel. Note that prices have increased by about ten percent this year.
It was a while since my last visit in late 2003. This time, I had the large size combination beef pho and was quite satisfied with the food. Service was a whole other matter. It appeared to be the dinner time of the servers because they disappeared. For fifteen minutes or more at a time, it seemed you couldn’t find anyone for anything.
The additional item tried this evening –
- Sugarcane Shrimpstick – Three pieces of fresh sugarcane are wrapped with shrimp paste and grilled. The shrimp sticks are accompanied with vermicelli noodles, lettuce leaves, cilantro, cucumber slices, and dipping sauce. The sweet flavor of the sugarcane infuses into the shrimp paste, and the shrimp was grilled nicely. The dipping sauce works well with the shrimp. One method of eating this dish is to remove the shrimp paste from the sugarcane and wrap it with vermicelli, cilantro, and cucumber in the lettuce leaves. However, the lettuce leaves we were served weren’t fresh - they were wilted and starting to discolor. The sugarcane is very fresh, and that was the redeeming factor in this dish. The shrimpsticks with the sugarcane is good, but the length of time it took to receive this dish and the lack of freshness of the accompanying vegetables were disappointing. $8.95
I stand by my earlier statement – stick to the pho and you’ll be satisfied.
(707) 778-8851
Parking: in shopping center
Closed for lunch on Sundays
Last Visited: November 12, 2005
Food: 3 stars
Atmosphere: 3 stars
Service: 2 to 3 stars
Price: $ to $$
When you enter Thang Long, you are immediately drawn to look at the aqua blue walls which have a mural of fine detail. You might be able to get lost in the wall mural. It’s different than what you would typically expect. The water is beautiful and there’s a little row boat in the water as well as a gazebo on one of the walls. The main façade has three new large panel windows which bring in a lot of light.
Thang Long is typical in that the chopsticks, spoons, and typical pho condiments are all on the table self serve style. They have the usual offerings of pho, vermicelli, and the like. Tables are spaciously placed.
On our most recent visit, we had the following items, but most visits consist of some form of beef pho.
- Cha gao - There are three fried spring rolls per orderwith pork inside the Vietnamese rice wrapper. Served with fish sauce dipping sauce. I found the minced pork inside to be a bit dry, but it was a crispy wrapper and fried to a nice golden brown. $4.25
- Combination Beef Pho – available in many sizes. This time we tried the extra large to see how large it really was. There is definitely enough to serve two in an extra large bowl. Soup seasoned with lots of flavor – garlic salt, beef broth base etc containing the well done beef brisket, rare eye round steak, and beef balls. I would have liked more tendons and tripe. As always, it was filling, and had good flavor. The pho deserves three to four stars. Small $4.95 Large $5.95 XL $6.95
- Shrimp Fried Rice – The flavor behind the shrimp fried rice is good, and there is an abundance of small shrimp, but I found the texture to be a little on the dry side. The rice kernels are intact and separated, so the consistency was good, but a little dry for me. $5.95
- Grilled Marinated Pork served with steamed rice – Pork slices are grilled and topped with chopped peanuts and chopped green onions. All of the meat is placed on a large lettuce leaf. Chopped lettuce, carrots, cucumber slices, and daikon accompany the meat. Steamed rice is served on the side. A small bowl of fish vinaigrette (fish sauce mixture) is served on the side. I enjoyed this dish a lot – the flavors were good and the meat was very tender. $6.50
- Coconut Juice – You can start to see a pattern that I enjoy young coconut juice.The price of the juice went up by 25% since my last visit, which seemed a bit of a high increase to me. $1.95
Overall, it’s a good place to go, especially if you want Pho in the Sonoma County area. It’s not as crowded as the Pho place on Sebastopol Road in Santa Rosa, and it offers almost as good flavor (it’s almost as good, but you won’t walk out of this place as thirsty which equals less MSG). I wasn’t as pleased with the non-pho dishes, but there pho is their specialty, and with that, they do excel. Note that prices have increased by about ten percent this year.
It was a while since my last visit in late 2003. This time, I had the large size combination beef pho and was quite satisfied with the food. Service was a whole other matter. It appeared to be the dinner time of the servers because they disappeared. For fifteen minutes or more at a time, it seemed you couldn’t find anyone for anything.
The additional item tried this evening –
- Sugarcane Shrimpstick – Three pieces of fresh sugarcane are wrapped with shrimp paste and grilled. The shrimp sticks are accompanied with vermicelli noodles, lettuce leaves, cilantro, cucumber slices, and dipping sauce. The sweet flavor of the sugarcane infuses into the shrimp paste, and the shrimp was grilled nicely. The dipping sauce works well with the shrimp. One method of eating this dish is to remove the shrimp paste from the sugarcane and wrap it with vermicelli, cilantro, and cucumber in the lettuce leaves. However, the lettuce leaves we were served weren’t fresh - they were wilted and starting to discolor. The sugarcane is very fresh, and that was the redeeming factor in this dish. The shrimpsticks with the sugarcane is good, but the length of time it took to receive this dish and the lack of freshness of the accompanying vegetables were disappointing. $8.95
I stand by my earlier statement – stick to the pho and you’ll be satisfied.
Wednesday, September 7, 2011
Kani Kosen Japanese Restaurant - Sushi/Japanese, Pacifica
Best: Sushi
580 Crespi Dr, Pacifica CA 94044
(650) 355-1281
Parking: in strip mall parking lotHours: Tues - Sun 5pm-10pm
Last Visited: September 3, 2011
Food: 4 to 5 stars
Atmosphere: 3 stars
Service: 3 stars
Price: $$ to $$$$
So I first heard about Kani Kosen while checking out one of Wilma's food photos. The fact that there was a fish head in the photo of sashimi caught my eye, and ever since, it's been on my list of places to try.
When we drove to Pacifica and saw the location of Kani Kosen in a strip mall, we were surprised at how many people would come to a place in this seemingly remote location. While we were early for dinner on this Saturday night, the restaurant soon filled up and there was only one large table left. As we entered, we were promptly greeted by Keiko with a warm welcome. A husband and wife team, Kazuo works in the kitchen while his wife Keiko and another person manage the front of the house.
Articles talking about how Keiko and Kazuo have been residents of Pacifica since the late 1960s are framed on the wall and other Japanese style decorations including a large banner marking their tenth anniversary celebration line the wall too. The restaurant has been open for many years and awards for best sushi in the area are also hung on the walls. These decorations make what would seem to be a rather bland decor a little more comfortable and inviting.
Menu items include sukiyaki, made fresh at your table, a large variety of rolls, and lots of sushi. Entrees such as tonkatsu, rib eye, and chicken teriyaki are also available. Prices tend to be higher than some Japanese restaurants for entrees, but very reasonable for sushi considering quantity and value.
Tonight, we had a very long wait, and while service is quite slow, they are still very friendly. I give them three stars because of their demeanor and apologetic response for the wait due to the take out order that took them much longer than anticipated. One table decided to order a rather large take out order, and that left all of us waiting - from the time we got into the restaurant to the time we received our main dish was probably about forty to fifty minutes.
While I'm not sure if edamame is part of the meal or not, we were served edamame while we waited and along with the apology for the additional wait. This came between the miso soup and main dish.
Overall, I felt that Kani Kosen serves top quality sushi with generous quantities, high authenticity, and high value. The service is slow, and exceptionally so this evening, but very friendly and warm. I think I've found my new place to go for sushi dinners. Go to Kani Kosen for great sushi, but make sure to leave plenty of time for dining.
Friday, September 2, 2011
Pepe's - Mexican, Santa Rosa
1510 Sebastopol Road, Santa Rosa CA 95407
(707) 545-7425
Parking: in parking lot
http://pepesmexrestaurant.com/
Last Visited: December 22, 2005
Food: 2 to 3 stars
Atmosphere: 3 stars
Service: 3 stars
Price: $ to $$$
This visit was to the Fourth Street location (the corner of Fourth Street and college) – which has since closed, but the review may or may not apply to the other location. The parking is a bit awkward, since it meets at this intersection in an unusual space. The parking lot and restaurant are both shaped like a L – very angular.
Enter the restaurant and see the counter immediately with a sign above the counter showing the menu. The counter extends for stool seating, and ceramic vegetables hang from the ceiling. There are red and white vinyl booths located on both sides of the restaurant. Some of the spaces are a bit cramped, so be prepared to get cozy. Above the booths on the side near the wall are small pieces of fabric shaped like a Mexican blanket with ceramic vegetables glued to the fabric. There are also various pieces of art. On each table is a colorful painted napkin holder containing the good kind of napkins (the type where you’ll probably only need one). There are a number of windows that bring in lots of light.
On each side of the restaurant, there is a salsa bar with tomatillo salsa – red and green. There is also fresh salsa available mild and hot. At one of the bars, you’ll also find some vegetables – carrots and potatoes. When you have completed ordering at the counter, you are given a tray with a number, a bowl of chips, and two plastic cups for salsa.
- Burrito – A regular burrito contains your choice of meat, rice, beans, and fresh salsa. The menu specifically states that that the salsa is not hot. The tortilla is fresh and comes warm. The meat selection is fairly extensive – including grilled steak, grilled chicken, chile verde, chicken, chorizo, carnitas, and chile Colorado. I selected carnitas. The meat was well flavored and came in large chunks, but the burrito seemed dry. In my mind, a burrito should taste good without making it super (additional ingredients), and when the super toppings are added, it just gets better. I didn’t have time to read the menu thoroughly upon ordering and was disappointed to find that I needed to order a super to have lettuce in the burrito. Although it’s my error for not reading thoroughly, it was still disappointing, and left me with a dry burrito. Although I supplemented with fresh salsa (which was pretty good, but not the best I’ve had), my burrito still didn’t seem moist enough for my tastes. The portion was quite healthy though. $5.75
- Super burrito - A super burrito contains the same thing as a regular burrito with the additions of lettuce, guacamole, cheese, and sour cream for a dollar more. For my second visit, I ordered a grilled steak super burrito. The steak was plentiful, but despite the additional ingredients, I still found my burrito a bit dry. It was much better than my initial experience with the regular burrito, but much drier than I prefer. $6.75
My fellow dining companions ordered soft tacos and enchiladas. Both contained an abundance of meat, but from the looks of it, the meat was still on the dry side. The enchiladas come with a lot of enchilada sauce, so perhaps that would be a good thing to try next time. The portions of the quesadillas are also large.
The restaurant is clean, and the food arrived very quickly. Just after getting seated and getting my salsa, the food came. The chips vary in freshness – some are better than others, but overall, they’re still good. Other menu items include seafood, and on weekends, they offer menudo.
Pepe’s is voted one of the best burritos in town by readers of the local newspaper (and this is also stated on the menu), but you’ll have to decide for yourself.
(707) 545-7425
Parking: in parking lot
http://pepesmexrestaurant.com/
Last Visited: December 22, 2005
Food: 2 to 3 stars
Atmosphere: 3 stars
Service: 3 stars
Price: $ to $$$
This visit was to the Fourth Street location (the corner of Fourth Street and college) – which has since closed, but the review may or may not apply to the other location. The parking is a bit awkward, since it meets at this intersection in an unusual space. The parking lot and restaurant are both shaped like a L – very angular.
Enter the restaurant and see the counter immediately with a sign above the counter showing the menu. The counter extends for stool seating, and ceramic vegetables hang from the ceiling. There are red and white vinyl booths located on both sides of the restaurant. Some of the spaces are a bit cramped, so be prepared to get cozy. Above the booths on the side near the wall are small pieces of fabric shaped like a Mexican blanket with ceramic vegetables glued to the fabric. There are also various pieces of art. On each table is a colorful painted napkin holder containing the good kind of napkins (the type where you’ll probably only need one). There are a number of windows that bring in lots of light.
On each side of the restaurant, there is a salsa bar with tomatillo salsa – red and green. There is also fresh salsa available mild and hot. At one of the bars, you’ll also find some vegetables – carrots and potatoes. When you have completed ordering at the counter, you are given a tray with a number, a bowl of chips, and two plastic cups for salsa.
- Burrito – A regular burrito contains your choice of meat, rice, beans, and fresh salsa. The menu specifically states that that the salsa is not hot. The tortilla is fresh and comes warm. The meat selection is fairly extensive – including grilled steak, grilled chicken, chile verde, chicken, chorizo, carnitas, and chile Colorado. I selected carnitas. The meat was well flavored and came in large chunks, but the burrito seemed dry. In my mind, a burrito should taste good without making it super (additional ingredients), and when the super toppings are added, it just gets better. I didn’t have time to read the menu thoroughly upon ordering and was disappointed to find that I needed to order a super to have lettuce in the burrito. Although it’s my error for not reading thoroughly, it was still disappointing, and left me with a dry burrito. Although I supplemented with fresh salsa (which was pretty good, but not the best I’ve had), my burrito still didn’t seem moist enough for my tastes. The portion was quite healthy though. $5.75
- Super burrito - A super burrito contains the same thing as a regular burrito with the additions of lettuce, guacamole, cheese, and sour cream for a dollar more. For my second visit, I ordered a grilled steak super burrito. The steak was plentiful, but despite the additional ingredients, I still found my burrito a bit dry. It was much better than my initial experience with the regular burrito, but much drier than I prefer. $6.75
My fellow dining companions ordered soft tacos and enchiladas. Both contained an abundance of meat, but from the looks of it, the meat was still on the dry side. The enchiladas come with a lot of enchilada sauce, so perhaps that would be a good thing to try next time. The portions of the quesadillas are also large.
The restaurant is clean, and the food arrived very quickly. Just after getting seated and getting my salsa, the food came. The chips vary in freshness – some are better than others, but overall, they’re still good. Other menu items include seafood, and on weekends, they offer menudo.
Pepe’s is voted one of the best burritos in town by readers of the local newspaper (and this is also stated on the menu), but you’ll have to decide for yourself.
Thursday, September 1, 2011
Cookies Quartet - Causeway Bay, Hong Kong
Shop 1B G/F, Central Mansion, 8-14 Cannon Street, Causeway Bay, Hong Kong, 2382-2827G/F Fuk Lo Tsun Road, Kowloon City, Kowloon, Hong Kong, 2382-2817
Shop 1A, G/F, Shing Ping House, 62 Sing Woo Road, Happy Valley, Hong Kong, 2575-2282
Hours: 11am - 8pmhttp://www.cookiesquartet.com/
Last Visited: November 2010Atmosphere: 4 stars
Service: 4 stars
Price: $$ to $$$
Eating is for Energy, Health, Beauty, and Pleasure. That's the motto at Cookies Quartet.
The packaging is fancy which makes for a great gift and certainly, their presentation such as smiley faces on the almond butter crisp and devil chocolate cookies are adorable. Fancy glass jars house golden cookies and samples are also available in the store. Their prices match in fanciness as well.
Their offerings show their creativity - hazelnut pepper cookies, five grain cookes, and coffee & walnut are just a few of their more unique offerings. I would love to try their macadia cookies - yum!
This is worth a stop if you're in the neighborhood!
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