Food and Drink

Appetite: 12 reasons to love Nevada City and Grass Valley

-
22

Imagine if the Wild West collided with a European village. There might be winding, narrow streets through neighboring towns, plotting through pine trees. Old West saloons, wood sidewalks and columns, classic homes in walkable small towns. Not far from Lake Tahoe, at the foothills of the Sierra Mountains, there are two such tiny towns. The Gold Country towns of Grass Valley, a charming, relaxed Old West town, and its sister merely four miles away, Nevada City, the smaller, more funky-artsy and visually striking of the two. Historically, I’d trek 30 minutes off the 80 on the way back from Lake Tahoe to spend an afternoon in these towns, particularly when fall leaves are at their peak. This fall, I decided to spend the weekend here instead of Tahoe – and a restorative weekend it was.

While you’re in Grass Valley, foodies and cooks don’t miss Tess’ Kitchen Store, three floors of every cooking accoutrement you can think of, and Back Porch Market, a small but well-curated gourmet deli of cheese, salumi, wine and gourmet foods (P.S. inhaling the house pasta sauce cooking as you enter is intoxicating).


In Grass Valley, Big A Drive In may look a little forlorn, a historic drive-in serving freezes, malts, burgers and hot dogs, but their cheeseburger is unexpectedly classic and satisfying – some even say the best in the area. If there in the fall, take the slower but lovely drive along Colfax Highway at least one way to and from the 80 freeway so you can stop off at Bierwagen’s Donner Trail Fruit & Farm Market, an idyllic apple farm selling jams, pies, an array of seasonal produce, and, yes, apples.

Between nature, architecture, food, and even unexpected nightlife, here are just a few reasons to love these Gold Country towns.

1. NEW ENGLAND VIBRANT FALL COLORS AND CHRISTMAS CELEBRATIONS – When friends from New England told me this was THE spot they’d go for equally radiant fall colors, I was skeptical. But from my first visit in November years past, I walked through neighborhoods of old Victorians and 1800s homes, awash in the brilliant reds, yellows and oranges of my favorite season, dramatically cast against the green of mountain pines.

Besides warm fall days, crisp mountain nights and stunning fall colors, winter is a festive time in these two towns that pull out all the stops for Christmas. There’s a Victorian Christmas street festival complete with horse-drawn carriages and wandering carolers, and the Sierra Foothills Christmas Festival, known locally as Cornish Christmas, as the early, late 1800s population of Grass Valley was predominantly Cornish. Now just wish for snow for added magic.

2. ROADHOUSE EXTRAORDINAIRE: THE WILLO – The Willo has been around for decades, a roadhouse on Highway 49, about 15 minutes drive from Grass Valley. Part redneck party in the rowdy bar, part retro dream with neon sign shining like a beacon from a dark, two-lane road in the middle of the pines, it is easily my favorite restaurant in the region.

Locavores and dainty eaters beware. This place is about thick cuts of NY steak (you cook or they cook on the big grill between the restaurant and bar) and local character. For less than $20, one can pig out on hearty, old school fare. Although requested “cheese” with a $1.85 baked potato is a deli slice, taste does not suffer here. When you ask for medium rare steak, you get it: juicy, delicious.

In fact, after numerous meals at more modern restaurants in the area, even those with local ingredients and attention to produce and meat sources, most were highly inconsistent and well behind  even average big city standards. With The Willo, I felt like I got exactly what I came for: local flair, delicious food appropriate for bracing mountain air. We brought our own bottle of wine ($10 corkage), well worth it considering what was on offer, although the festive bar was doing just fine with big name liquor brands and country on the jukebox.

The dated, wood-paneled dining room is lined with Elvis, The Duke (John Wayne), and scripture verse clocks, while a Friday night only special of BBQ pulled pork sandwich ($12) is surprisingly good ‘que, and hard-working waitresses ensure you’re right at home with a “hon” and a smile. Dining at this packed roadhouse felt like the kind of meal my grandparents would have enjoyed, of the celebratory, unfussy kind in my childhood.

3. UNEXPECTED NIGHTLIFE AND MUSIC SCENE – Though I struggled to find strong restaurants outside of The Willo or Sushi in the Raw, Nevada City nightlife, though not in the same breath as a big city, can get surprisingly rowdy. Being here days before Halloween meant Day of the Dead parties, concerts at historic Miners Foundry with everyone in costume, revelers wandering the streets, reminiscent of raucous nights in party towns like Savannah and New Orleans.

There wasn’t an evening I didn’t catch street musicians singing along the streets, a few of them exceptional, like a girl with a soulful, R&B voice belting along to one guy beatboxing, the other with a guitar. On sleepier nights, the historic Mine Shaft Saloon is the dive bar in town. Crusty bartenders, chatty locals, plenty of personality, and bowls of hot and sour soup arrive through the swinging door at next door’s Fred’s Szechuan Chinese Restaurant.

4. WINE COUNTRY – As with many parts of California, the Sierra Foothills is home to a strong community of wineries. The best afternoon of my recent weekend was spent driving around local vineyards, off scenic country roads, tucked in between valleys and mountain views. My other afternoon highlight was an hour tasting wine with Alex Szabo of Szabo Vineyards in his downtown Nevada City tasting room. With big personality and opinionated passion for wine, he’s lived in Europe and San Francisco, now winemaking here. He knew every local who came through the door, his friendly repartee and stories of his Hungarian family with winemaking roots back to 1780 particularly engaging – he grew up taking “a few pulls of wine from the jug” in his Grandpa’s basement.

His tasting room is full of hand-crafted pieces like a striking bar made from red gum eucalyptus trees salvaged in Berkeley’s Tilden Park after a fire. Launching Szabo in 2003 with 40 acres (15 of them vines, the rest sustainable forest), Szabo’s winemaking style is “balanced wines that you can still grab onto.” He mentioned being the only winemaker in area growing all his own grapes on premises, and his wines do represent balance rather than merely bold fruit. Tasting through a flight ($6), I noted the pleasant funkiness of a 2010 Grenache ($23 a bottle) which he describes as a “dusty Spanish road”, but was surprised to find I preferred the Zinfandel, a varietal I rarely gravitate towards ($18 a bottle). Though there are intense blackberry notes, there’s no residual sugar and the berry is balanced by tannins and an earthiness. Balance is also found in a sweet dessert wine, an off-dry 2011 Muscat redolent of orange blossom with a creamy mouthfeel. Best of all, his Voila, at $28 a bottle, is the highest priced of any of Szabo wine.

5. GOURMET ICE CREAM – Every time I’m in Nevada City, I don’t miss ice cream at Treats. Gourmet flavors hit the mark, like plum shiso or saffron rose pistachio. Childhood favorites like Swiss orange chip, and a handful of daily gelatos (such as chocolate cherry), are made with big city-quality and standards.

6. CORNISH HISTORY – With over 60% of Grass Valley’s population being Cornish in the late 1800’s, the influence of Cornwall, England, can be felt in the fact that this small town has more than one pasty shop. But there is only one you need to visit: Marshall’s. These flaky, filled pastries are certainly old school – even the tiny shop evokes 1970’s. Marshall’s has been churning them out for decades, with your choice of vinegar or ketchup alongside a classic beef and potato or sweet, spiced apple in sugary vanilla sauce.

7. CAFFEINE FIX – Hipsterization has even reached this small foothills town, but it’s a pleasure at Curly Wolf, an espresso house with Victorian wallpaper and couches on Nevada City’s main street. This form of retro/Old World hipster feels right home off wood sidewalks, serving properly prepared cappuccinos, coffees, cold brew iced coffee, even a chocolate orange espresso reminiscent of a Caffe Nico at LA’s Caffe Luxxe.

In Grass Valley, Caroline’s Coffee Roasters is a roaster and shop of the old school kind, not necessarily a coffee geek’s dream. But when in Grass Valley, it’s where locals congregate on a Saturday morning talking arts and sports (the SF Giants, naturally) over bracing cups of coffee.

8. SUSHI HOTSPOT – One doesn’t expect to find a sushi haven in towns this small. In fact, I’ve been to bigger towns around the country that lack a sushi restaurant as good as Sushi in the Raw. The fish is fresh and pristine and the environment in a converted Victorian boasts quirky charm, feeling like a hidden big city gem.

That being said, sushi aficionados and purists, while delighting at house pickled ginger and only sustainable fish will also notice an excess of sauce on or with most sushi, a “no-no” many a hardcore sushi master from Japan has warned us against. Though wishing I could taste the cleanness of fish apart from muddles of sauce (and this is coming from a sauce fanatic), Sushi in the Raw is still one of the better meals to be found in the area, though good luck getting a reservation. You MUST call ahead no matter the night of the week – they book weeks in advance. Husband/wife owners, Susan Frizzle and Executive Chef Kaoru “Ru” Suzuki, have created that small town rarity: a coveted hot spot everyone seems dying to get into.

Octopus/tako salad ($11.50), though thoughtfully presented, was surprisingly bland  drowning in spicy sauce with kelp, carrots and shredded nori, and the popular black truffled sashimi ($10/17), made with “best fish of the day” (each piece was different: salmon, yellowtail, kanpachi, albacore, trout) was overwhelmed by Italian black truffle, truffle salt, soy vinaigrette and French black truffle oil (tasting a number of truffle sashimi dishes over the years, a light hand is needed). While a sashimi platter arrives with five different bright cuts of fish, again, one is served a generous side of three sauces… with sashimi! So the drowning continues.

Rolls/maki are solid, like the Susan Roll ($14.50) of avocado, mango, smelt roe, crab mix, green onion, ginger, while scallop shooters ($3 each or $4 “drunken”) are vividly fresh with green mussel, mango and quail egg, particularly fun ordered drunken with a shot of shochu. On the drink side, a plum refresher ($4) is a lovely way to go with organic plum wine, lightened but not diluted by lemon, ice and sparkling water. “Ru’s pick” for sake, Kikusui KaraKuchi Dry ($5.50 glass/$33 bottle) is a crisp, pleasant accompaniment.

9. JUICE CENTRAL – As with a number of small California towns, you’ll find a healthy dose of hippies and back-to-the-earth folk. In Nevada City, Fudenjuce is a blissed out roadside hut with outdoor picnic tables, serving wraps, salads and rice bowls – but go for the juice. Though you may reek afterwards, a garlic heavy Immune Enhancer is an eye-opener with carrot, apple, parsley, spinach, ginger, while Planet Favorite is tart with lots of lemon, carrot, apple. Unlike most juice shops, everything, even 24 oz. pours, are affordably under $7. Only downside is that wheatgrass shots tasted sickly sweet – I like wheatgrass for that fresh-cut grass taste and wished it had been noted that it was sweetened so I could opt out. http://www.fudenjuce.com

Flour Garden Bakery is mainly a bakery but also whips up a few fresh (and a couple thankfully green) juices in the Neal Street shopping center location of downtown Grass Valley.

10. GRAB A PINT – Though far from my top California brewery, Ol’ Republic Brewery is the first local brewery in town. The sterile, low ceiling space does have a front patio and Saturday nights draw live bands and crowds. The IPA English Ale strikes a fine balance of hoppy notes, and their range includes Bavarian Black Lager, Dead Canary (German lager), Celtic Red, Schwarzbier and Export Stout. Pretty much across the street from Ol’ Republic, Jernigan’s Tap House & Grill has a rotating draft selection of beers from around California.

11. AND ONE MORE ROADHOUSE: THE OLD 5 MILE HOUSE – Just follow the bikers (motorcycles parked out front) who congregate at The Old 5 Mile House, an 1890 roadhouse and former stagecoach stop off forested Highway 20 just 5 miles out of Nevada City. You’ll find a cozy, dark wood respite with fireplace, bocce area and back patio under massive trees. It’s a bar with decent beer selection and surprisingly tart, tasty margaritas, and a restaurant with far better-than-expected food. Recommended dishes: Piadine (aka pizza crust topped with salad) – the arugula version with tender skirt steak, chimichurri sauce, red onions and blue cheese ($14.99), the pizzas (some are better than others), and hearty 5 Mile Corned Beef Hash ‘n Eggs ($10.99).

12. HOT TUBBING UNDER THE STARS – Though my room felt a bit cavelike on the bottom floor with only one small window and minimal light at Grass Valley Courtyard Suites (ask for an upstairs room with more windows), the room was otherwise comfortable, the owners and service exceptionally friendly, with an unexpectedly pleasant hotel breakfast in a cozy dining room, a day spa and comfortable gym,  easily walkable in old town Grass Valley, and best of all, the hot tub next to the pool was the ideal way to unwind every night. The stars appeared in all their glory and crisp foothill air invigorated as I relaxed in soothing, hot waters. http://www.gvcourtyardsuites.com

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

Capo’s

-
9
Capo’s

virginia@bayguardian.com

APPETITE Tony’s Pizza Napoletana reigns for my favorite all-around pizza experience, because of its range of impeccable pies, from New York to Neapolitan. I’m no stranger to these categories, especially after years of living in what’s become a damn great pizza town. As an 11-time world pizza champion, Tony Gemignani has done the impossible: win 2007’s World Champion Pizza Maker prize at Italy’s World Pizza Cup, the only American and non-Neapolitan to do so. What makes Tony’s special is painstaking detail to which each style is prepared, right down to flour and ovens used, whether authentic versions of Detroit pizza cooked in a 550 degree gas oven, or a Jersey tomato pie that could make one weep with its garlic and tomato purity.

Enter Capo’s (“boss” in Italian), Gemignani’s new Chicago pizza endeavor. Consulting four scions of Chicago’s legendary pizza families (Marc Malnati of Lou Malnati’s, Leo Spitziri of Giordano’s, Jeff Stolfe from Connie’s, Tony Troiano of JB Alberto’s), he chose three ovens — one wood-fired and two brick, heated to different degrees depending on recipe — and is the only West Coast restaurant using Ceresota flour from one of Illinois’ oldest mills, a staple of Chicago’s most revered pizzerias.

Capo’s Prohibition-era setting (pressed tin ceiling included) is entirely my scene. From the doorman to a stylish host, it evokes a decades-old North Beach haunt, not a newcomer. Red leather booths named after Chicago mobsters, a functioning 1930’s telephone booth, a restored, 1960’s panoramic painting (found in the floor boards) of Adolf Restaurant once housed in the space… Capo’s is an ode to Chicago and San Francisco’s rich Italian-American immigrant history.

Sweet-spicy house Calabrese sausage ($18) in roasted peppers, caramelized onions, and light tomato cream sauce is dreamy. An antipasti platter ($12) feels sparse compared to antipasti “salads” of my New Jersey youth, dense with meat and cheese, but meats here are hand-sliced daily on an antique slicer in Capo’s front window. I rarely seeing Chicago specialties mostaccioli or conchiglie ($12 in pesto or tomato sauce, $13.50 in meat sauce) on West Coast menus; Tony’s mostaccioli is a beaut. Appropriately cheesy, baked in a wood-fired oven, red meat sauce seals the deal. Capo’s signature dish, quattro forni ($13), is limited to 20 a day due to the preparation required and well worth ordering. Like a glorified garlic bread, or as a waitress described it, doughnut, puffed bread is cooked four times in different ovens, doused in tomato sauce, mozzarella, garlic. If you have room and a warm whiskey crisp is available for dessert, get it.

Then there’s the pizza. While I’ve savored excellent thin crust in Chicago, even after multiple tries at original locations of legendary chains or solo favorites, I’ve yet to find deep dish remotely comparable to Capo’s or Bay Area deep dish havens, Zachary’s and Little Star. I won’t give up the hunt, but thus far for me eating deep dish here is better than going to Chicago (though I’d happily eat my way through Chicago any day).

Appropriate for a Chicago-influenced spot, there are four types of pies: deep dish, cast iron pan, stuffed, and cracker-thin ($17-35). You can’t go wrong. Meat blissfully dominates most pies (unless you build your own), whether folds of Italian beef, thinly shaved in authentic Chi-town fashion, or house Calabrese, fennel, or Italian sausages, shown off in the likes of the Sam Giancana or Old Chicago pies. Italian Stallion pizza, which I prefer in cracker-thin form, showcases Italian beef, heightened by a drizzle of horseradish cream and insanely good sweet-hot peppers you’ll find on a number of Capo’s pies. Flour-based crust gets texture and complexity from a dusting of cornmeal, while Tony reveals a key to its perfection: European butter and a bit of lard. Fresh cheese oozes, unlike chewy wads of low-quality mozzarella I’m faced with in some of Chicago’s venerable deep dish houses.

Elmer Mejicanos heads up a whiskey-centric bar program, housing over 100 American-dominant whiskies, while Tony mentions finding a few antique whiskey bottles dating back to the 1920s in the basement (when are we pouring?) Building your own Old Fashioned is a key menu focus, alongside a short-but-sweet cocktail list ($12). After trying every one on the menu, I’ve re-ordered only The Silencer. Carpano Antica takes the form of ice cubes melting in Campari, Seltzer Sister Soda and crystals of brandy — an ideally bitter, bright aperitif. A glass of Chianti or Montepulciano is well-suited to all that red sauce: Tony’s longtime business partner Marni McKirahan runs the wine program, also highlighting rare Midwest wineries.

If I seem to be gushing, perhaps I am. Visiting three times in the first month alone, I’ve sampled almost every listed pizza and cocktail. Some new openings are exciting, fresh, visionary. A spare few respect the past, even perfect it.

641 Vallejo, SF. (415) 986-8998, www.sfcapos.com

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

 

Wait!

-
1

le.chicken.farmer@gmail.com

CHEAP EATS Anna Yamo has been trying to catch me for it seems like a year now. When she calls it says Restricted Number and that’s how I know it is her, but I am always in New Orleans or Seattle or the bathroom.

“Restricted Number,” it said.

I was sitting on my couch. San Francisco!

“Hello?” I said. This time.

“Danielle!” she said, with her characteristically loaded laugh, which tells me I’m a hard person to catch hold of. And in her characteristic accent, which is, of course, Thai: “When we have lunch?”

“Sunday?”

“Where you want to eat?” she said, then (also characteristically) she told me where: at this crepe place on Valencia, across from City College. News to me.

“It’s a date,” I said, thinking that — who knows — maybe there’d be a check for $3,300 in my mailbox, and I’d be going back to work. Stranger things have happened, although admittedly they usually involve badgers.

Anna and I hadn’t seen each other in over a year and there were so many things I wanted to talk to her about: her son’s restaurant and did she think we could shoot a short movie there … would she teach me how to make duck noodle soup … and why doesn’t she move to Youngstown, Ohio, the town of my birth and the last US city of any size to not have a Thai restaurant in it.

Let the record also show: I love crepes, and these ones were very very very

 

CHEAP SPORTS

by Hedgehog

The rain. That’s all I have to say about sports this week. Jesus H. Christ is in a mother fucking raft, as my mother always proclaimed He would be. And even He is standing in line for Tartine. Or floating. I know what you’re thinking: He doesn’t need the raft, for He can walk on water, but even our Lord and savior likes a good sit-down now and again (see the Book of Mark, 16:19. Also, the Book of Eames, 12:34).

Neverminding the weather, I’m sick of the line at Tartine. I never go in because I refuse to stand in it. I stood in it once. (Once!)

And not for the stupid goddamn morning rolls (which have too much orange zest in them), but for a sandwich. This was back when I ate things like sandwiches, so you know; it was awhile ago.

Anyway, Chicken Farmer had introduced me to the Tartine pastrami sandwich without making me stand in that god-awful line and I wanted to repay the favor by going and getting them the next time. So I “queued up” (as they would say on Downton Abbey) and 30 minutes later, it was finally my turn to exchange money for goods. But the peopleperson behind the counter cut me off, mid-order, to inform me that they don’t take sandwich orders until 11:30.

It was 11:17.

It was a Five Easy Pieces moment if ever I’ve had one, and I’m all for making a scene, but the 30 minutes of anticipation and herd-member-like treatment backfired and the rage shut down my brain. We got takeout from Pakwan instead.

So when I say “I’m sick of the line at Tartine” (like I just did, up there somewhere), what I mean is, “I’m sick of looking at the line at Tartine.”

We have big windows. And a lovely window seat. Overlooking the line at Tartine.

On Christmas day, after we blew the candles out on the pot roast and dished up the traditional Brussels sprouts, our rag-tag group of holiday orphans were entertained for hours by the comings and nose-pressings and then forlorn goings of a steady stream of Tartinian acolytes. Behold: even Thine Holier Than Thou Bakery is closed on this day.

But the day after, it was busy-ness, as usual. Can you see us in the windows, looking down judgmentically at you from our ellipticating albatross?

Well, enough about what’s-their-faces. We got a Christmas tree! And it nearly caused us to divorce before we could even marry. But that’s neither eats nor sports, so…

R.A. Dickey is now a Toronto Blue Jay.

 

CHEAP EATS CONTINUED

Wait a minute! I like Tartine, and — being a people peopleperson, love looking at the line. Though I agree their morning buns are overrated. 

DOWNTON ABBEY

www.pbs.org

We go together

-
0
We go together

APPETITE A celebratory or comforting drink is just what we crave at this time of year. When it comes with an excellent bite, even better. Here are a few of the most noteworthy drinks, winter cocktail menus, and dishes in SF as 2012 passes into 2013.

 

AME

It’s not a cocktail, and its blowfish base has long been known as dangerous… but in skilled hands, is entirely safe. Ame Restaurant in The St. Regis serves this fugu (blowfish) fin sake, the most adventurous drink on order this winter. Yes, it’s infused with an actual toasted fugu fin resting in the bottom of a ceramic mug ($15 for 6 oz.), filled with warm Honjozo-style “Karatamba” sake from Japan’s Hyogo prefecture. In Japan, this torafugu is considered to be of the highest quality, the fins traditionally roasted and steeped in warm sake. I couldn’t miss a chance to taste the rarity when it came on the menu a few weeks ago — and it will be available through February 2013. On a brisk, clear winter’s night, it warmed me from within with rich, layered, funky, even umami notes.

Eat with: Sit at Ame’s small bar with a mug of blowfish fin sake accompanied by Ame’s now classic Lissa’s Staff Meal ($16.50), an artful bowl of cuttlefish noodles, appropriate soft and muscled, tossed with brightly fresh sea urchin and quail egg in soy and wasabi.

In the St. Regis Hotel, 689 Mission, SF. (415) 284-4040, www.amerestaurant.com

 

BLACKBIRD

Launched on December 17, Blackbird’s winter menu offers the most sophisticated, satisfying cocktails in the Castro. Owner Shawn Vergara has been filling this needed niche on Market Street since opening Blackbird in 2009. This brand-new menu features some of Blackbird’s best drinks yet. I adore Italy’s sexy, sparkling red wine, Lambrusco. Here it’s a vibrant aperitif with pear-infused gin in the Poached Pear ($8), balanced by honey and lemon. Crimson King ($9) is another rosy, cool sipper of hibiscus-infused brandy, house pistachio orgeat, cranberry, and lemon. My tops on the new menu just might be Harvest Moon ($10). It’s a Bols Genever and Nocino (green walnut liqueur) base, sweetened with maple and pumpkin butter, balanced by lemon and Angostura bitters, softened with egg whites.

Eat with: Blackbird’s six different bar jars smeared on crispy crackers make for playful snacks, whether you opt for the smoked trout or deviled ham jars. I lean towards the pimento cheese jar laden with piquillo peppers and cheddar.

2124 Market, SF. (415) 503-0630, www.blackbirdbar.com

 

15 ROMOLO

Running through the first week of January, 15 Romolo’s Sherry Christmas! explores the wonders of sherry in cocktails that don’t taste merely of sherry. The impressive range is no surprise from what has consistently remained one of the best cocktail menus in San Francisco — with damn great food, too. The menu features all sherry styles from fino to oloroso, which act as shining stars or subtle unifiers. Manzanilla sherry subtly backs gin in Gardner’s Delight ($10) next to celery bitters, Dolin blanc vermouth, lemon, and a house thyme shrub — a lively “delight”. White Elephant ($9) illumines white port, sherry vinegar. and spiced liqueur with manzanilla sherry, a dash of absinthe tying this refresher together. Typically when I see rye whiskey, Cynar, and amontillado sherry together, I expect a musky, fall-spiced drink. In the case of a Solstice Sour ($10), these elements are mixed with a light hand, touched with lemon and cinnamon syrup, a cocktail that manages to capture winter in an almost spring-like way. Here’s hoping these sherry beauties stay on past January.

Eat with: Chef Justin Deering added on a few Spanish inspired dishes to accompany sherry cocktails or half bottles of sherry, like gambas a la plancha (shrimp in garlic and lemon), juicy albondigas (beef-pork meatballs), and sherried mushrooms ($5-8).

5 Romolo Place, SF. (415) 398-1359, www.15romolo.com

 

JASPER’S CORNER TAP

Bar manager Kevin Diedrich and crew produced another all-star cocktail menu this season at Jasper’s Corner Tap. One of the most unusual, savory drinks you’ll run into anywhere is Diedrich’s Genki ($13), inspired by a dish he recently had at Makoto in DC. With a base of Del Maguey Vida mezcal balanced by Partida Blanco tequila and Combier orange liqueur, Diedrich adds Togarashi syrup, lime, egg white and Matcha salt. Genki is simultaneously spicy, perky, refreshing.

Though there’s many a joy (don’t miss the creamy-but-light, floral Rum Shaker, seamlessly mixing Bacardi 8 Rum, Shipyard Pumpkin Ale, lime, pumpkin syrup, cream, egg white, orange flower water), one of the most playful drinks is a bottled Here Comes the Fuzz! ($11). Charred peach is infused in Jasper’s house bourbon, bottled with Manzanilla sherry (sherry dominates this season!), honey, lemon, pomegranate molasses, peach bitters and Angostura Bitters. Fizzy and vivacious, charred peaches and sherry imbue a gorgeous, nutty hue.

Eat with: With the invigorating drinks above, a trio of deviled eggs ($8 or $4 each) is appropriately light but satisfying. Though deviled eggs seem to be everywhere the last couple years, this trio stays fun with heirloom tomato caprese, “Caesar salad”, chipotle-romesco.

401 Taylor, SF. (415) 775-7979, www.jasperscornertap.com

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

 

Dishing 2012

-
12
Dishing 2012

virginia@bayguardian.com

APPETITE The past year saw a number of openings I hope will be around for years to come — here is my list, in order, of my favorites. As ever, my goal is to include more affordable spots alongside midrange or upscale openings, considering range and uniqueness. It being December, I cannot strictly cover the calendar year so, with each choice open at least two months, the opening date range goes back to October 2011 for a full year.

 

1. AQ

The one California restaurant nominated for Best New Restaurant in the US at this year’s James Beard Awards, AQ is my top selection for “the whole package.” While I find the food at the next two restaurants listed below equally inspiring, AQ combines food from talented young chef Mark Liberman, reinvented in delightfully surprising ways (think flavors of a pastrami sandwich turned on its head as shaved lamb heart “pastrami” with zucchini bread and house Thousand Island dressing), alongside an inventive cocktail list and accomplished bar staff. I’m still dreaming of this summer’s Maeklong Market Cocktail with a base of peanut-infused mekhong — a sugar cane, molasses, and rice-based Thai spirit — creamy with coconut milk, lime and kaffir lime leaves. As if this weren’t enough, the wine list shines and decor is the crowning touch in a two-level space with sexy downstairs lounge for private parties, plus greenery, glassware, and a bar top that changes with the season. When I’m asked (constantly) where to go by locals and visitors, AQ easily fits the bill for delicious, forward-thinking cuisine with warm service: a destination for both food and drink, with thoughtful attention to the environs.

1085 Mission, SF. (415) 341-9000, www.aq-sf.com

 

2. STATE BIRD PROVISIONS

Since Bon Appetit named State Bird Provisions best new restaurant in America this year, none of us can get a reservation in the small, modest space with pegboard and stone walls (like dining in a funky family garage). What makes State Bird so special, besides efficient, engaging service and husband-wife team Stuart Brioza and Nicole Krasinski’s genuine welcome (they often greet diners themselves as they pass by the kitchen in the entrance), is that it’s something truly different. Affordable, unique, and imaginative plates flowing out dim sum-style on carts and trays, ever playful and satisfying — a prime example of what makes SF’s dining scene so exciting right now.

1529 Fillmore, SF. (415) 795-1272, www.statebirdsf.com

 

3. RICH TABLE

From another husband-wife duo, Evan and Sarah Rich’s Rich Table could easily be number one for food alongside State Bird and AQ. All three restaurants boast an uncommon vision in their cooking — Rich Table’s is one of an upscale nature in comfort food garb. Presentation can be exquisite, but the dishes gratify and assuage rather than feel fussy. Getting past the (worthy) din about those sardine-laced potato chips to start, pastas are unexpectedly one of the restaurant’s highlights, a duck lasagne layered with braised duck, light béchamel, and tart Santa Rosa plums, easily standing out as one of the best dishes of the year. Though short and sweet, the 4-5 cocktails on offer (now being updated by brand new bar manager Jason “Buffalo” LoGrasso from Cotogna) are clean, simple-yet-vivid stars in their own right.

199 Gough, SF. (415) 355-9085, www.richtablesf.com

 

4. ICE CREAM BAR

A neighborhood diner and soda fountain, Ice Cream Bar deserves accolades for bringing us the kind of soda fountain menu unmatched in the country, yet sure to be copied. Recipes and practices date back to the 1800s with modern sensibility, showcased in drinks like the Bonne Vie No. 2, a citrus-garden delight of basil leaves, basil ice cream, and pink grapefruit, its sour-fresh qualities glorified with citric acid. There are boozy fountain drinks (like a perfect Angostura Phosphate), ice cream (the tart cherry remains my favorite), and darn good sandwiches (egg salad and tuna) on house brioche, with the soda fountain manned by gifted, friendly soda jerks who live and breathe the history of the craft.

815 Cole, SF. (415) 742-4932, www.theicecreambarsf.com

 

5. PLÄJ SCANDINAVIAN RESTAURANT AND BAR

With the food world in Scandinavian mode the last few years (the cuisine to take over where the El Bulli world of Spain ruled for so long), it’s a shame we haven’t had much Scandinavian food to speak of here, particularly of the nouveau wave à la Fäviken or Noma. Pläj (pronounced “play”) is gourmet-traditional Scandinavian fare with modern sensibilities from chef-owner Roberth Sundell, a Stockholm native. In the mellow Inn at the Opera, it’s a respite of a dinner with sincere service, shining particularly bright with seafood in the menu’s Fjord section. Herring trios, Swedish meatballs, Norwegian salmon belly gravlax and rounds of aquavit… I’ve been waiting for this one and hope it opens the door for more.

333 Fulton, SF. (415) 294-8925, www.plajrestaurant.com

 

6. CRAFTSMAN AND WOLVES

Don’t just call it a bakery. Craftsman & Wolves is a heightened sort of cafe where baked goods push boundaries and desserts are works of art. William Werner’s artistic eats, alongside sandwiches and salads, Sightglass Coffee, Naivetea, and dreamy drinking caramel made with salted butter, ensure this is an extraordinary addition to the SF food scene, standing apart from other cafes. Skylights, brick and clean lines make for a modern cafe setting, while items like the Rebel Within, an herb, cheese, sausage-studded muffin with a sous vide egg hidden inside, are already cult classics.

746 Valencia, SF. (415) 913-7713, www.craftsman-wolves.com

 

7. AND 8. TIE: SARU SUSHI AND ELEPHANT SUSHI

This sushi duo isn’t perfect, nor will either be the best sushi meal of your life. But in their infancy, they both represent the ideal neighborhood sushi outposts: friendly, laid back, almost hip, with spanking fresh fish and consistently interesting maki, nigiri, sashimi, tasting spoons (at Saru), and sizzling mango seabass (at Elephant). With a glass of sake, try firm-yet-silky squid in yuzu juice at Saru or bananas draped beautifully over Elephant’s Boom Box roll with scallop, avocado, and cucumber. Those lucky souls who live near either restaurant have themselves exemplary neighborhood sushi bars at which to unwind.

Saru: 3856 24th St., SF. (415) 440-4510

Elephant: 1916 Hyde, SF. (415) 440-1905, www.elephantsushi.com

 

9. MISSION BOWLING CLUB

Mission Bowling Club (MBC) is significant: until now no bowling alley served food this good. Hipster, even upscale for a bowling alley, the open, industrial space, large front patio, and downstairs and upstairs dining rooms (the latter oversees the action) add up to a striking setting for Anthony Myint — he of Mission Chinese Food and Mission St. Food, no less — to unleash his beloved Mission Burger, a rich, granulated patty, lathered in caper aioli. Entrees like blackened salmon on a potato latke marked by salmon roe, cucumber, and horseradish are listed alongside a juicy sausage corn dog dipped in habanero crema. Bowling never tasted this sublime.

3176 17th St., SF. (415) 863-2695, www.missionbowlingclub.com

 

10. FUSEBOX

Despite being open only three days a week for lunch, with just-added Saturday night dinner service (reserve ahead!), FuseBOX is my favorite East Bay addition this year because of its unique approach to Asian cuisine. Such limited hours in a remote West Oakland block makes it a meal you have to work to get to, but the fusion of Korean and izakaya-style Japanese from Sunhui and Ellen Sebastian Chang is a welcoming, tiny haven (with large front patio) for creative Asian fare often in bite-size format allowing ample tasting. There are rotating robata bites or kimchee from bok choy to kale, interesting panchan/banchan (mini-dishes often accompanying a Korean meal), hamachi tartare topped with lime caviar, Tokyo po boys, and an unforgettable bacon mochi. And who else offers kimchee and coffee service with Korean beignets?

2311A Magnolia, Oakl., (510) 444-3100, www.fuseboxoakland.com

 

HONORABLE MENTION

Gioia Pizzeria (2240 Polk, SF. (415) 359-0971, www.gioiapizzeria.com) for bringing Berkeley’s best NY pizza to SF; CatHead’s BBQ (1665 Folsom, SF. (415) 861-4242, www.catheadbbq.com) for some of the better BBQ in our city (“real deal” Southern BBQ being difficult to come by outside of the South); Abbott’s Cellar (742 Valencia, SF. (415) 626-8700, www.abbotscellar.com) for one of the best beer menus anywhere and elevated food to accompany it in a sleek-rustic dining room; Orexi (243 West Portal, SF. (415) 664-6739, www.orexisf.com) for daring to bring satisfying Greek food to our Greek-deficient dining scene; St. Vincent (1270 Valencia, SF. (415) 285-1200, www.stvincentsf.com) for a wine and beer geek’s dream menu partnered with forward-thinking interpretations of regional American dishes; Machka (584 Washington, SF. (415) 391-8228, www.machkasf.com) for a chic take on Turkish food.

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

Appetite: 10 best spirits launched in 2012

-
0
Appetite: 10 best spirits launched in 2012

Each year holds a range of interesting spirits released from around the globe. As the craft spirit industry continues to explode, there were many exciting newcomers this year. Here are some of the best of what’s crossed my desk in 2012.

FORD’s GIN ($27) –  The 86 Company is a new venture from spirits and cocktail world stars Simon Ford (former International Brand Ambassador for Plymouth Gin), Jason Kosmas and Dushan Zaric (owners of New York’s Employees Only bar, authors of Speakeasy). Just last month, they released Caña Brava Rum (a Panama rum, aged 3 years), Aylesbury Duck Vodka, and Ford’s Gin. It’s the gin I’ve been mixing with at home in every kind of cocktail from a basic gin and tonic to complex Ramos Gin Fizz.

The gin’s bright citrus-juniper properties shine in each – and the price is right. Master Distiller Charles Maxwell, of Thames Distillers, worked with Ford to develop Ford’s Gin, made with nine botanicals, including juniper, coriander, cassia, jasmine, bitter orange, grapefruit peel. A nice, local connection (and environmental plus): distilled gin is shipped in bulk to and bottled by our own Charbay in Napa, cut with fresh Mendocino County water.

HIGH WEST CAMPIRE WHISKEY ($54) – Though I’ve been partial to Balcones Brimstone when it comes to a wild and wooly American smoked whiskey (in Balcones’ case, a corn whiskey smoked with Texas scrub oak), High West’s new Campfire continues in that rugged vein,  smoky with Old West charm. Bourbon, rye and smoky single malt are blended together in a spicy, woody, sweet, floral whole that makes me crave BBQ.

IMBUE PETAL & THORN Vermouth ($27) – From Portland and the creators of bittersweet vermouth Imbue (Derek Einberger, Neil Kopplin, and Jennifer Kilfoil), Imbue’s Petal & Thorn is a gorgeously bitter gentian liqueur using homegrown beets for color, alongside cinnamon and menthol – a truly unique elixir that’s lovely with soda on the rocks, in twists on classic cocktails like the Negroni, and on its own.

TEMPUS FUGIT KINA L’AVION D’OR ($35) – Fresh off the heels of its unparalleled Crème de Menthe and Crème de Cacao last year, Tempus Fugit does it again with Kina L’Avion D’or. Reminiscent of Lillet and Cocchi Americano but with a more intense flavor punch and elegant bitter quotient, it’s made from a hundred year old recipe from a Swiss distillery… a shining beauty in the quinquina family of aperitifs, distinct with quinine bite. http://www.tempusfugitspirits.com

1512 SPIRITS Poitín ($39) – Poitín is a rare Irish spirit made in this case from potatoes and barley (the word poteen refers to small pot stills in which the liquor is historically made). Clear, bold and light, it evokes cucumber and summer, with the spirit of an eau de vie and robustness of a white whiskey. There’s nothing quite like it.

WAHAKA MADRE CUISHE MEZCAL ($80) – New to the US this year, Wahaka Mezcals are solid across the line, from an affordable Espadin Joven ($30) to an award winning Tobala ($80). I especially appreciate the earthier Madre Cuishe ($80), made from the wild agave plant of the same name, evoking fresh earth, cigar ash, citrus even fresh, green vegetables. If you get a taste of their Real Matlatl Tobala Mezcal ($125), it’s blissfully like sucking on a stone, intensely earthy, fascinating – for the mezcal aficionado.

CHATEAU de LAUBADE BLANCE ARMAGNAC ($55) – From a Gascon, family-run Armagnac house established in 1870, this clear, refined Armagnac has more in common with an elegant grappa or pisco than beautifully rough and ready Armagnacs. Airy yet substantial with pear and floral notes, the lack of color is due to it being an unaged Armagnac. The purity of the base, made from 100% Folle Blanche grapes, shines. Consider it the cleaner, lighter side of brandy.

LEOPOLD BROTHERS FERNET ($35) – First tasting Leopold Brothers’ Fernet straight from the vat as it was fermenting when I visited their family-run Denver distillery in Sept. 2011, its release this year yielded a lighter, layered fernet-style amaro, where ginger, mint, cacao and floral notes peek out alongside the menthol bitterness Fernet is known for – the brothers (Todd and Scott) added sarsparilla root and molasses for a distinctly American touch.

GLENFIDDICH MASTER MALT Edition ($90) – This limited-edition whisky was released in September from the classic distillery, one of only four in Scotland still owned and run by the same family since the 1800′s. At 18,000 bottles, it’s small production for Glenfiddich, celebrating their 125th anniversary. Malt Master Brian Kinsman crafted this double-matured whisky, which spent roughly 6 to 8 years in used Bourbon barrels, then 4 to 6 years in sherry casks. Sherry characteristics hit first but don’t overpower, with accompanying brine and spice.

FOUR ROSES 2012 Limited Edition SINGLE BARREL BOURBON ($90)  – A bracing bourbon at 100-114 proof, depending on the barrel, with only 3600 bottles released, Master Distiller Jim Rutledge has personally selected these uncut, unfiltered 12 year bourbon barrels for special release this year, among the more noteworthy whiskey tastes of 2012.
 
Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

Boy Howdy

-
0

le.chicken.farmer@gmail.com

CHEAP EATS This.

CHEAP SPORTS


by Hedgehog


I love my editor/column hostess. And not just because I’m domestically partnered to her (though that helps).

My loyalty running as deep as it does in her general direction, when I see her overworked, I want to unburden her. Tonight, she made pork chops. They were delicious: on a bed of leftover basmati rice from an unfortunate delivery job earlier in the week, with a side of sauteed string beans. Best dinner of the day, hands down. And then she says to me, she says "Confound it, Hedgehog. My column’s due again."

"Has it been a week already? Well don’t fret," says I (we always speak like old-timey prospectors after dinner), "it’s still early. You can write your column aftern you do the dishes."

"No," she says. "By the time I finish doing all of these here dishes — dishes which, mind you, were dirtied in service of a meal you specifically requestered — I’ll be too tired to type let alone think of some other meal I ate somewheres else and review it."

So here I am, writing her review for her while she does the dishes. And to make sure my editor’s editors know I mean business, I’ll give you not one but two reviews for the price of none this week.

First there was this Vietnamese place we went to called Oriental Something or Other. That’s not really the name but I’m not really a food reviewer so I forgot to grab a menu and I can’t rightly bother the actual food reviewer while she’s elbows-deep in lemon-scented bubbles. Anyway, it was in Berkeley. You can find it on Yelp, I’m sure.

And when youse’re done reading everyone else’s uneducated opinion there, here’s one more: it was really good pho. And a really disappointing shrimp spring roll. Mostly rice noodles, one little shrimp splayed open like that dude Hannibal Lector hung from the rafters (not Pembry, mind you; the other one), and a little wilted lettuce.

But the pho — woah. And cheap, too. So that’s a good place. You should eat pho there. But not rolls.

Second, Chicken Farmer was very impressed by a place I took her to in Los Angeles the other week. It was the meal we had before we went to win our award. Place called Sabina’s European Restaurant, on the corner of Vine and Fountain in one of those strip mall things that constitute 90% of Los Angeles.

The other 10% being Joel Silver’s ego.

Anyway, Sabina’s does not actually represent all of Europe, cuisine-wise. It’s exclusively Romanian.

So exclusively, in fact, that they don’t even know what pierogis are. What they do know is how to stuff a cabbage and paprika up some chicken. And dumplings! Boy Howdy do they ever!

And get this: everything on the menu is $5.75 or cheaper. Yes, it is still 2012! Huge portions, too! Just ask Kayday. We couldn’t finish everything and still fit into our red carpet gowns, so we took it to go and left it in her rental car while we went in to the event and achieved everlasting fame and glory.

And man, did that car smell funky when we got back in it.

CHEAP EATS continued

Whoa, Hedgehog. Whoa! Do you really want to drag Hannibal Lector into this? Not to mention Boy Howdy.

Still, it’s your best Cheap Sports yet, in that you didn’t say Word One about anything sporty. If I didn’t know better, I might think you were finally making your play for my job.

Wait … Are you?

If so, next time focus on the jalapenos. I would have said how we only needed one little slice to spice up the whole big bowl of pho to a sweat-inducing, sinus-scouring, head-spinning pitch. How often are jalapenos even hot at all, let alone rip-roaringly hot. So hurray for Oriental for knowing how to pick out a good one.

But, really, Berkeley be damned, my new favorite restaurant is Sabina’s, in Hollywood. So let’s make another movie. Quick.

SABINA’S EUROPEAN RESTAURANT

Tue-Thu, Sat-Sun 11am-8pm; Fri 11am-7pm, closed Mon

1253 Vine, Ste 12, LA

(323) 469 9522

No alcohol

Cash only

Orexi

Jesse Hawthorne Ficks
-
8
Orexi

virginia@bayguardian.com

APPETITE West Portal has long warmed my heart. Maybe it’s the removed setting, tucked in the shadow of Twin Peaks where T line ends and the M emerges. Or it’s a sense of stepping back in time to a 1970s San Francisco, a sleepy area unfazed by trends and hipsterization. It’s a family neighborhood, residential and small town in feel — and like any corner of our city, has its food gems, like old school blue cheese buffalo burgers at charmingly dated Bulls Head, or vividly fresh sandwiches and salads at the original location of Market and Rye.

For the past couple months, West Portal residents have been flocking to Orexi, which has quickly made a name for itself and is bustling even on weeknights. It’s Greek… sadly a rarity in the Bay Area despite a plethora of Mediterranean eateries. The upscale Kokkari has long been the Greek queen of San Francisco (sister restaurant Evvia rules Palo Alto) and it has no equal. Downtown’s Ayola also offers Greek favorites, but on the cheaper side. Yet I find myself longing for restaurants like Taverna Kyclades in Astoria, Queens, a mid-range, family-style seafood Greek restaurant typical of New York City’s famed Greek neighborhood, convivial with families, rounds of crisp, Greek white wines, and platters of octopus and grilled fish.

Orexi is a step in the right direction — a comfortable, mid-range neighborhood Greek restaurant using quality ingredients. Owners John and Effie Loufas have created an approachable dining experience — I ate here a couple weeks after opening, returning again one month later to the same waiter who remembered a wine I ordered the month before and a busser who recalled the shirt my husband was wearing last visit. No wonder they’re securing repeat diners.

The understated dining room is chic rather than rustic, warm with a honeycomb-like wall hanging and mirrors reflecting the room’s glow. As for the food, first the bad news: grilled octopus ($11 — there’s also an octopus salad for $12.50), typically a favorite of mine, is a bit rubbery over arugula, while gigantes ($7) baked white beans, suffer from blandness but for a dousing of appropriately sweet-savory tomato sauce and crumbled feta on top.

My appetite (the meaning of the Greek word “orexi”) is satiated in unexpected places. House pita bread arrives humbly from the oven, belying its addictive nature, gratifying with small scoops of house dips ($6 each), my favorite being a salty taramosalata, a creamy, fish roe spread laden with olive oil and lemon. The eggplant dip, melitzanosalata, is a balanced expression of the vegetable’s smoky notes, while I wish tyrokafteri, a spicy feta spread dotted with jalapeno, was actually spicy.

Zucchini fritters ($7) with tzatziki (a tangy cucumber yoghurt dip) are a solid starter. Lamb riblets ($9) or lamb carpaccio ($10.75) step it up in tenderness and meaty (not gamey) flavor. In terms of entrees, I’m smitten with homey moussaka ($17). Layers of ground lamb and beef meld with allspice and stewed eggplant under creamy bechamel sauce, reminiscent of the melty, homemade lasagna of my childhood. Simple and also enticing, the “signature” rotisserie chicken ($17) is a generous half-bird (free range, thank you very much), over greens and unremarkable potatoes, marinated in lemon, oil, and spices, tender inside, with slightly crispy, oregano-laced skin.

In the mix with zippy Greek whites and California wines, the wine list holds a rare treat (and I always head straight for the unusual): retsina. Retsina ($6 a glass at Orexi) is a thousands year old Greek tradition of white or rose wine aromatized with pine resin (used to seal ancient wine vessels from excess oxygen). As you might imagine, pine resin gives the wine a foresty flavor, which some describe as turpentine or sap: “Not for everyone,” our waiter clarifies. Its herbal green notes work beautifully with the roasted chicken.

Orexi’s amiable welcome and candelit glow is comfortably gratifying, like slipping on a pair of slippers by the fire. Thankfully not about “the scene” or the next hot trend, the restaurant is about well-executed comfort food in a neglected category with effortless service paramount.

OREXI

Tue.-Thu., 5-9:30pm; Fri.-Sat. 5pm-10:30pm, Sun. 5pm-9:30pm, closed Mon.

243 W. Portal Ave.

415-664-6739

www.orexisf.com

MC, V

Wine

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

SFBG TV: Dinner with Cassava

Andrew Lam
-
0

“This place just sort of fell into our lap” says Yuka Ioroi, who opened the Richmond neighborhood’s Cassava Cafe and Restaurant earlier this year with husband Kristoffer. “We always wanted to have our own restaurant, but also wanted to start small with a cafe. So we thought, why not just serve a limited-seating dinner?”With Kris’s culinary knowledge, and Yuka’s eye for aesthetics, this small space in the Richmond is a treat, embellished with flowers, delectable foods. It’s a great space for community — you feel right at home here.

I was lucky enough to film a recent, one-off dinner the couple put together. The footage gives you a taste of their culinary chops, and will probably make you hungry regardless of any recently-finished holiday meal.

Not in the mood for dinner? During the day the cafe offers Ritual coffee, toasted sandwiches, pastries, and dishes that showcase Kris’s range of culinary talents. All ingredients either home-made or local.

Cassava Cafe and Restaurant

3519 Balboa, SF

(415) 640-8990

www.cassavasf.com

Appetite: Learning from the best, eating like royalty at Flavor! Napa

Andrew Lam
-
0

All photos by Virginia Miller

Flavor! Napa is a five-day food and wine festival that took place last weekend in its second annual incarnation, potentially the definitive event representing the wines of the region, and the chefs and cooking that make this grouping of small towns and countryside one of the great culinary and wine destinations in the world.

Despite some nasty rainstorms hitting the area for part of the week, festivities were many and varied, classes and demos, dinners and galas. Here are a few highlights in photos, including sessions with two of the biggest chefs in the world: Thomas Keller and Masaharu Morimoto. 

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot

 

Sattdown strike

Andrew Lam
-
0

le.chicken.farmer@gmail.com

CHEAP EATS Dang it, my sports writer has gone on strike. Over something really stupid, too. Really really stupid. How stupid? A couple columns ago, I changed her spelling of youse to yous. Why?

Oh, you escape my meaning entirely, don’t you?

Youse. Yous. The former preferred by Hedgehog, whereas I like the latter.

Understand, dear reader, if you dare (for it’s bad luck, allegedly, to stand under latters): either word, according to expert wordstress Miriam Webster, is an acceptable misspelling of y’all. But before you leap to inclusions, let me tell you for a Cheap Eats fact that yous is better.

“No!” insisteth Hedgehog. “You don’t understand. I researched this. In Central Pennsylvania, where ‘yous’ is said, I asked a lot of people how to spell yous, and they all said yous: y-o-u-s-e.”

“That’s great, but wait’ll you read how I write what you just said!” I said. “Besides, this isn’t Central Pennsylvania. It’s Cheap Eats. And Cheap Eats has its own Manual of Style, just like Chicago.”

“Then I’m going on strike.”

“You can’t!” I screamed. I kicked, bucked, clucked, and sputtered to this end and that one — the crux of my argument being that Cheap Eats was already on strike, and that, Cheap Sports being my sophisticatedly subversive and top-secret way of being on strike and still getting paid, going on strike from the very strike of which she was, in effect, the expression, would create a profoundly dense expressionlessness on this page, which blank hole, if it fell into the wrong hands, could (for example) wipe Austin, Texas off the map.

And do you know what she said?

“Mwa-ha-ha,” she said, the evil and cuddly animal, “ha!”

And she walked out. Just like that. Over one lousy letter, albeit a pretty popular one, Cheap Sports walked out on my walkout, engendering an all-out word stoppage the likes of which this column has never known.

Thus the ramble. Because I can’t exactly bring you a relevant restaurant, can I? Under the circumstances.

Lucky thing, I am in Los Angeles. Eating hot dogs and hot dogs at Pink’s, and other things at other Bay Irrelevant places.

Tomorrow night a short film which I catered is up for an award down here. Oh, and I’ll bet Hedgehog would have loved to have written that last sentence instead of me, since she was also peripherally involved in the project — writing, directing, videographing, editing, mixing, and just generally producing it.

If we win (as I understand it) we will be awarded $60,000 worth of whisks, pans, and Brillo and things, so please keep your fingers crossed for me. Us, technically. Or “use,” as Hedgehog would have it.

In fact, had she not walked out on my walkout, over e, my everloving life partner and future ex-sportswriter (if she doesn’t come off strike soon) would have by now told you all about her first ever real live baseball game. That she played in, I mean.

Since there’s no sports section this week, however, how will you know whether she ripped her first fastball down the right field line for a triple or dribbled a grounder back to the pitcher? How will you know whether she made diving catches in the outfield or merely got the ball back into the infield in a timely and generally athletic manner?

I wish I could just publish a picture I took instead of all this gobble-de-gravy, Happy Thanksgiving, but if you want to see how friggin’ hot Hedgehog looked in her baseball uniform, stepping up to the plate for her first time ever, with a cheekful of sunflower spits, you will just have to ax/axe. (Hint: pretty friggin’ hot.)

My knee was monked, or I’d of been out there on the field with her — maybe even throwing her big slow curves — instead of standing behind the fence with her camera, photographering.

BTW, my new favorite restaurant in Los Angeles is not Pink’s famous hot dog stand, which I loved, but the Jamaican joint on Ventura where I had curry goat with roti for the first time in a long time and it was awesome.

Does anybody know? Where is Penny? She could end this madness. She could.

SATTDOWN

Tue.-Thu., 11am-8pm; Fri.-Sat., 11am-9pm; Sun. 4-8pm; Closed Mon.

11320 Ventura Boulevard, Studio City

(818) 766-3696

AE,MC,V

No alcohol

www.sattdownjamaicangrill.com

 

Put some cream on it: Warming up the holiday kitchen with Studio of Good Living

Andrew Lam
-
0

Five yogis walk into a kitchen and prepare seven dishes made with heavy cream.

This sounds like the beginning of a ridiculous and hilarious joke, but in all honesty, it’s pretty much how Saturday morning started out, with the very first recipe being homemade Irish cream (note: it was 11am). Things were off to an awesome start at the Studio of Good Living, Phoebe Schilla’s school of experiential cooking.

After introducing ourselves in chef Schilla’s beautiful home kitchen (and finding out that we’re all yoga fanatics), we got down to the business of preparing a variety of holiday sides and desserts, excited to master a few new recipes before this weeks holiday cooking bonanza begins.

Our chef, who trained at the Cordon Bleu and the Culinary Institute of America, is a personal chef and cooking instructor whose goal is to teach people how to cook simple, delicious food — and also eat it. Phoebe teaches out of her home, combing cooking with a yoga session and trips to the spa or the Ferry Building Farmers Market for her “signature experiences” offerings. She usually keeps class size under five students, so the experience is intimate, informative, and very hands-on. We not only learned new recipes, but we also got instructions on how to properly hold a knife, the perfect way to dice an onion, and how to crack an egg with one hand (more practice at home may be required on this last item!)

For our holiday cooking class, our lessons included the art of the perfect pie crust, two delectable stuffing recipes (one made with chestnut, another with wild mushroom), a chocolate truffle tart that would make an chocaholic beg for more, and a creamy vegetable soup that came with the option of increased richness with the addition of some heavy cream.

Overall, it was extremely fun — and a wonderful way to explore your kitchen and feel confident for the holidaze.

To add something wonderful to your Thanksgiving table this year, consider baking up a pan of Phoebe’s wild mushroom bread pudding

STUDIO OF GOOD LIVING WILD MUSHROOM BREAD PUDDING

Ingredients (serves 10-12):

1 (1-pound) loaf crusty-style white bread

¼ cup olive oil

1 ½ tsp. dried thyme

2 garlic cloves, chopped

4 TBS. butter

1 pound assorted fresh mushrooms

2 oz. dried porcini mushrooms, rehydrated in 1 cup boiling water, strain, and chop.

Reserve the liquid.

3 cups heavy whipping cream

8 large eggs

2 tsp. salt

1 tsp. freshly ground black pepper

1/3 cup finely grated aged parmesan, pecorino or gouda.

Instructions:

Preheat over to 375 degrees F. Butter a 13x9x2-inch glass baking dish. Cut the crust and short ends off the bread. Cut remaining bread with crust into ½ inch cubes. Place cubes in very large bowl. Add oil, thyme, 1 tsp of salt and ½ tsp of pepper; toss to coat. Spread cubes out on large rimmed baking sheet. Bake until golden brown, about 15-20 minutes. Transfer the toasted cubes to a large bowl.

Melt butter in large skillet over medium-high heat. Add sliced fresh mushrooms. Saute until golden and juices have evaporated, about 15 minutes. Continue cooking and allow to brown – about 10 additional minutes. Deglaze the pan with the porcini mushroom soaking liquid. Add chopped porcini mushrooms and reduce the liquid until it is almost dry. Whisk heavy cream, eggs, salt and ground pepper in large bowl. Pour egg and cream mixture over the bread. Let the custard soak into the bread for 15 minutes. Fold in the mushrooms and grated cheese. Transfer stuffing to prepared baking dish. Bake stuffing uncovered until set and top is golden, about 45 minutes to 1 hour.

 

 

Popping up

Jesse Hawthorne Ficks
-
0

le.chicken.farmer@gmail.com

CHEAP EATS Another new restaurant has sprung up at the corner of Castro and 18th St. across from Walgreens. Korean, this time.

CHEAP SPORTS

by Hedgehog

There are several problems inherent with writing a pirate sports column embedded within a “food” column in any free weekly paper, even when the “food” column isn’t written by your domesticated partner. Which mine is. And don’t think I haven’t suspected that’s how I landed the gig in the first place.

In the second place, local politics is what passes for sport in this paper. You all don’t really care about rec center racquetball, pickup soccer, baseball, or women’s flag football. And that list pretty near completes the length and breadth of my sports experience around here. It’s enough to make me want to hang up my cleats and walk out on Chicken Farmer’s strike. But enough about me. And you. And the Bay Area sports scene.

Last week, while I was in Los Angeles, Kristy Kreme told me about something I’d never heard of or ever even imagined possible:

Trampoline dodge ball.

For the uninitiated, I’ll elucidate: I’m talking about dodge ball, but played on a trampoline.

What?

Yes. It really happens! Kristy played it in the Valley but it can occur anywhere there is a trampoline park. These are giant rooms of interconnected trampolines, so that you have a basketball court-sized bouncing surface. On which to play dodge ball. How brilliant is that?

Here is where I leave the purview of underappreciated so-called sports writer and offer up my opinion in the civic arena, editorialist-style: Can we get some of that there Prop B money allocated to convert the now-dormant Mission playground swimming pool into a trampoline park? Now? It would be one sure way to silence your detractors who cried “fiscal irresponsibility” and so forth.

Trampoline dodgeball.

Pretty please?

Cheap Eats continued …

Yeah! A free one, because the House of Air in the Presidio costs like 15, 16 clams an hour. Per person! Most people I know can’t afford those kinds of clams-per-hour, not to mention per person.

But speaking of the metric system, my friend the Maze has moved to Palo Alto and I had the honor of helping him pack his kitchen. Not to mention pick up lunch.

And that is how I knew that there was a new Korean restaurant called Kpop at the corner of Castro and 18th, where that stupid soup place used to be, and before that I forget what.

Well, so I grabbed an order of kimchee fried rice and an order of bulgogi on my way to the Maze’s box-strewn mess of an ex-place, and we had us a little mid-afternoon lunch break.

OK.

The place wraps its takeout orders like microwave hospital cafeteria food: in plastic containers with plastic wrap stuck over the top, which is weird and hard to open.

And pointless.

What are you trying to prove, Kpop?

The sausage in the kimchi fried rice was pretty weak. It kind of seemed like little pieces of hot dogs, only not as yummy. And the fried egg on top of the fried rice … somehow it managed to be both overdone and underdone at the same time. There wasn’t hardly any juice at all left to the yolk, yet the sunny side was still slimy.

The bulgogi was alright. Nothing special.

Gasp, it’s not my new favorite restaurant; but I will give it another chance, because it’s only been open for a couple weeks. And I love the idea of Korean food a short walk from home.

I just wish this one had bigger portions, or at least better portions. Or, hell, the same size and quality of portions for a slightly smaller price. I would settle for that.

KPOP

Mon-Thu, Sun 11am-11pm; Fri-Sat 11am-2am

499 Castro St., SF

(415) 252-9500

MC,V

No alcohol

 

If on a winter’s night …

-
0

virginia@bayguardian.com

Chef Magnus Nilsson of lauded restaurant Fäviken Magasinet in the furthest reaches of northern Sweden recently sledded into town to cook up a cutting-edge rustic 12-course meal with Chef Daniel Patterson at Coi, Patterson’s Michelin two-star Mecca of California cuisine. Nilsson’s new book Fäviken (Phaidon) lavishly illustrates why food editors and writers trek hours to his secluded spot for elemental yet exquisite dishes utilizing ingredients like lichen, moss, and open-fired meats. The unique tastes and earthy experiences — conjured with Bay Area ingredients that Nilsson and Patterson foraged for themselves the morning of the showcase meal — were unreal. Here are some highlights.

All photos by Virgina Miller, www.theperfectspotsf.com

Appetite: Latest in New Orleans dining

-
7

Returning to my beloved New Orleans, a city I’ve explored extensively via a path laden with jazz, Dixieland, Zydeco, Ramos Gin Fizzes, Sazeracs, Cajun and Creole food, there were ever more finds, both new and classic. The sweltering humid heat of July during Tales of the Cocktail is not ideal weather to fill up on po boys and boudin, but I managed, and in so doing, savored more of the soul of this most soulful of places.

Though I returned to modern day favorites like Cochon (rabbit and dumplings, boudin and fried alligator, thank you) or ordered appetizers and drinks at the bar at brand new Criollo in the Hotel Monteleone, following are restaurants I’d add to my already long, Nola neighborhood lists – and only one real disappointment.


Best New Restaurant: Maurepas Foods

Visiting six new hot openings this trip, Maurepas Foods, open since the beginning of the year, was easily the best. I approached the restaurant in the midst of a warm, sultry downpour of summer rain in the mellow, ruggedly hip Bywater neighborhood. Maurepas offers high value (everything is $3-17) in gourmet, quality food prepared with care – of the caliber I’m used to at home in SF. It’s also more playful and forward-thinking than higher priced restaurants around town. Salvaged chandeliers, reclaimed woods, the rustic look of a former printing house, all fit in the neighborhood, while the space is colorful, bright with windows, peaceful during late afternoon. Cocktails shine, artisan but affordable – more on that next issue when I cover the latest in Nola cocktails.

Chef-owner Michael Doyle (formerly of Uptown’s Dante’s Kitchen), keeps the food as funky and fun as the artwork lining the walls with his already beloved goat tacos ($8) accompanied by pickled green tomatoes and cilantro harissa on housemade tortillas. I get good goat tacos at home in Cali. and these are winners. A special of the day, lightly fried soft shell crab, feels nearly decadent in creamy curry, while Summer is glorified in peaches and peppers ($8) tossed in lemon balm with mint and coriander. A green onion sausage ($8) from Mid-City deli favorite Terranova is grilled, served alongside arancini (fried Italian rice balls) and figs with black pepper mustard.

I left Maurepas aglow from the hospitable service, confident I’d eaten at what is not just the Crescent City’s best new restaurant, but one of Nola’s best overall, downhome as it is refreshingly current.

Best Po Boy: Parkway Bakery and Tavern

Like any great regional dish, few agree on who makes it best. Which is why, when it comes to po boy sandwiches in New Orleans, I have to a try a few each visit, checking off the long list of those commonly deemed “best” (past favorites include Domilise’s). This trip, I learned from a local while riding the St. Charles streetcar that longtime Parasol’s owners had moved nearby to Tracey’s Irish Restaurant due to a rent hike, the local said. I rerouted there for a hearty (if a bit dry, despite being “dressed”) beef po boy. Nearby, I also visited the adorable Grocery (not to be confused with legendary Central Grocery in the Quarter) known for their “pressed po boys”, or basically panini. Though I loved the friendly sandwich shop, I couldn’t help but wish for a real Cubano when trying their Cuban sandwich.

But the top po boy thus far – of any of my New Orleans visits – may be obvious: I finally made it to Mid-City’s Parkway Bakery & Tavern. A classic since 1911, po boys have been served here since 1929. Lines are long (and slow) with plenty of menu items. But it’s the Parkway Surf & Turf ($8.10/11.30), slow cooked roast beef and fried shrimp in gravy, that’s a game changer. A local tipped me off to this one, rightly affirming there’s no reason to choose beef or shrimp po boys when you can have both. Adding remoulade and horseradish from the condiments table, I avoided the dryness that seems to plague many a beloved po boy. I could not stop sighing in ecstatic glee with each meaty, shrimp-y bite.

Church Brunch: Redemption

Setting outshines the food, at least at Sunday brunch, but sweet service and friendly locals who chatted with me as I dined solo with a book, a bourbon milk punch and chicory coffee, made my meal at the new Redemption in Mid-City a rewarding excursion via streetcar.

The striking, converted church setting is certainly the main attraction. High ceilings, wood rafters, and a stained glass glow imparted a lasting impression, although alligator sausage on waffles ($9 starter) could be amazing if perfected. Pricier dinner entrees ($22-$33) run the seafood to steak gamut with New Orleans influence.

Classic Ice Cream Parlor: Angelo Brocato

If you’re hitting up Parkway Tavern or Redemption in Mid-City, classic ice cream parlor, Angelo Brocato, is not a far trek from either.

Though I find flavors more interesting at La Divinia Gelateria, Creole Creamery or Sucre, I love Angelo Brocato’s history as a family-run, Sicilian sweets outpost since 1906. Refreshing mint ice cream soothes on an oppressive Summer day.

Best New French Quarter Watering Hole: SoBou

Even if the name SoBou (refering to South of Bourbon Street) feels forced, this newcomer (opened in July just a couple weeks before I twice visited) from New Orleans’ restaurant legends (Commander’s Palace Family of Restaurants) shows promise of succeeding on numerous fronts. Though the place can get obnoxiously loud, it’s multi-roomed, casual, festive, whether at individual or communal tables. A friendly bar staff, run by bar chef Abigail Gullo from NYC, beer taps actually at individual tables in the front room (dangerous!), and a menu from executive chef/partner Tory McPhail and Juan Carols Gonzalez are all reasons to go.

I’ll highlight cocktails next issue, but on the food front, playfulness reigns with blessedly local touches, like a Cajun queso ($5), essentially a pimento cheese fondue with pork cracklins’ to dip, and crispy oyster tacos ($7), a delight of fried oysters, compressed pineapple ceviche, mirliton (aka chayote or pear squash, the poster child of Southern vegetables), and Cajun ghost pepper caviar. The best bite of all?  Butternut duck “debris” beignets in chicory coffee ganache with foie gras fondue. Ridiculous.

My initial take is SoBou works best as a bar hangout (cocktails or beer) with crowd-pleasing bites and with its convenient locale and all day hours it’s just what the Quarter needed.

Sustainable Louisiana Seafood: Borgne

Obviously all of John Besh’s restaurants can’t be August http://www.theperfectspotsf.com/wp02/2010/09/15/wandering-traveler-34/… nor would I want them to be. The great New Orleans’ chef‘s latest is Borgne, with Executive Chef Brian Landry in the kitchen. It’s a bustling, almost cafeteria-like ode to Louisiana seafood, sustainable whenever possible. While the place feels short of greatness and a couple dishes disappointed, it’s a fine lunch outpost for a beer or a solid cocktail and the likes of three deviled blue crabs ($20), hollowed out and stuffed with their own meat, or skewered duck (misleadingly called poppers – $9), wrapped in jalapeno and bacon.

After-Hours Hangout: Delachaise

For late night goose fat fries ($6) with satay peanut sauce for dipping, smoked salmon johnny cakes ($13), and flank steak bruschetta ($10), alongside a bar-length chalkboard marked with an array of beer, wine and spirits (Campari-based aperitifs are a good way to go here, like a Negroni or Americano), Delachaise, with its magical, white light-draped front patio, is a couple steps above a dive and an ideal nighttime hangout with friends in the Garden District.

Business District Coffee Break: Merchant

Though I must be honest and say dry, bland crepes were a letdown, the clean, white design of 2011 newcomer Merchant in the CBD (Central Business District) makes for an inviting breakfast hangout. Serving Illy coffee, the space feels half chic Rome cafe, half Bay Area, as the design was, in fact, inspired by Apple in Silicon Valley.

Though Illy would be far from the most respected bean choice where I come from (more classic Italian chain than modern day coffee haven), what makes Merchant special as a coffee stop is that there’s nothing else around like it. Third Wave coffee hasn’t really hit New Orleans and though there is something strong to be said for a New Orleans iced coffee laced with chicory even from chains like PJs and Community Coffee, there’s a massive gap when it comes to sources for hardcore coffee aficionados. At least Merchant is trying to narrow the gap on the Italian side with a custom-build XP1 espresso machine and appropriately robust coffee.

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com 

Don’t take the knee

Andrew Lam
-
1

le.chicken.farmer@gmail.com

CHEAP EATS And then one day my left foot stuck to the planet and my left knee, under the influence of the opposing team’s cornerback, bent backwards. First, two of my teammates tried to help me off the field, and both of them are med students but one is much shorter than me and the other much taller, so the refs tapped us all on the shoulder and said “here. Let us.”

They made a kind of a chairlift out of their arms and carted me away. “The fireman’s carry,” they called this, but I knew that it was not.

“You realize,” I said, with an arm around each of these tall dudes’ shoulders, “how embarrassing this is going to be when I come running back on the field two plays later.”

“That’s okay,” they said, depositing me on the sideline, and they mentioned a famous basketball player who famously did the same.

I pretended I knew what they were talking about, but basketball is not my sport.

Anyway, it took more than two plays; it took 10 plays, and all of halftime, but I did make it back onto the field, and played the whole second half. Adrenalin is like this.

On the last play of the game, which sealed our victory, I intercepted a pass over the middle, and very foolishly tried to run it back.

Well, there was one woman between me and six (unnecessary) points, and when I made my cut: boom. That same damn knee wasn’t there for me. Strangely, it didn’t hurt; it just wasn’t exactly there.

So I went about my business as usual, give or take ice and Ibuprofen, and a hot bath asizzle with Epsom salts.

I drove to Berkeley, played with the Chunks de la Cooter, helped Crawdad hang some lights over their patio, smoked a slab of ribs, made a homemade barbecue sauce for them, coleslaw like I like it, and played with the kids some more.

Hedgehog, Sal the Pork Chop, and the Jungle Boy were on their way. What was special about this night: Hedgehog’s cowrote episode of Treme was coming on, and the de la Cooters have HBO.

Now, I’m not a TV reviewer. I’m a sportswriter reviewer, and I think someone owes us a retraction. Or . . .

CHEAP SPORTS

by Hedgehog

So the Giants done got their shit together in the 25th hour of the NLCS and pulled a trip to the World Series out of their collective ass. Anything to make me look bad, huh?

I admit it was fun to watch them win those last three games — over pork tacos and natchez at Southpaw (with Long Tall Philip), in the Lost Weekend basement cave (on my way to barbecued ribs with Chicken Farmer and the Family de la Cooter), and again at Southpaw, over smoked goat and fry bread (with the Chicken Farmer herself.)

Despite South Paw winning my NLCS comeback mini-series 2-1, I’m going to declare my post-season MVP to be Lost Weekend’s basement cave by a landslide. Here’s why: movie theater seating for about 30 and the baseball projected on the wall with the sound — all for the price of a suggested donation. There’s no waitperson in your face trying to guilt you into drinking more empty calories or giving you the stink-eye.

In the cave, you just sit and cheer. And clap and high five. And listen to baseball nerds wax rhapsodic about who’s breaking ball is on and which sportscaster needs to retire already. It’s a done deal — they are sweeping my World Series viewing this year.

And since by the time you read this it will be too late for you to join me, fear not: I will donate early and often, so that the tradition will be in place next year, in time for us to watch the A’s go all the way together.

Cheap Eats continued

You should of seen her episode! I was never more proud of my sportswriter truly, until last night when she played soccer for the first time since sixth grade. And all I could do was watch. Medically, the news had been good, considering: nothing torn, two weeks.

New favorite restaurant? Trust the name, go for the pho, and avoid lunch specials:

GOOD NOODLE RESTAURANT

Open daily: 10 am-10 pm

239 Clement, SF

(415) 379-9008

MC, V

Beer and wine

 

Hakka in the home: An autumn side dish from one of our fave cookbooks

Andrew Lam
-
0

I’ve read few cookbooks as interesting as The Hakka Cookbook, Sunset Magazine recipe editor and food writer Linda Anusasananan’s exploration of her Hakka Chinese roots through the cuisine that the culture’s global diaspora has developed. Check out my interview with her in this week’s food and drink issue Feast for more on Hakka bites, and the journey that led her to write what may be the first cookbook that shares them with the rest of the world. Better yet, do that and then make the recipe below, an easily-prepared vegetarian dish that works as a fab autumn side dish. Spinach is in-season through the end of November here in the Bay Area.

Stir-Fried Spinach and Peanuts

At Lao Hanzi, in Beijing, we ate a platter of stir-fried spinach laced with peanuts. The nuts lend substance, texture, and a heartier flavor to the greens.

Makes 4 servings as part of a multi-course meal

10 to 12 ounces spinach

2 tablespoons vegetable oil

1/3 cup roasted, salted peanuts

1 tablespoon minced garlic

1/4 teaspoon salt, or to taste

1 tablespoon black vinegar or balsamic vinegar

1. Trim and discard the yellow leaves, tough stems and roots off the spinach. Wash the spinach thoroughly and drain well to make 8 to 10 cups.

2. Set a 14-inch wok or 12-inch frying pan over medium-high heat. When the pan is hot, about 1 minute, add the oil and rotate the pan to spread. Add the peanuts, garlic, and salt. Stir-fry until the peanuts are lightly browned, 30 seconds to 1 minute. Increase the heat to high and add the spinach. (If all the spinach doesn’t fit the frying pan, add about half and turn just until it slightly wilts and shrinks, then add the remainder.)  Stir-fry until the spinach is barely wilted, 1 to 2 minutes, then stir in the vinegar. Transfer to a serving dish.

 

Appetite: Portland cocktailing

-
5
Appetite: Portland cocktailing

More than 50 places in one week…  I may not have covered all of Portland this May, but I certainly made a dent. So much so that my Portland reviews are broken up in a four part series. Soaking wet half the week, I biked out to neighborhoods East, West, and North with my usual (if grumpy, cold, and irritable) tenacity to dig in and taste the soul and breadth of a place rather than its veneer. Join me as I drink, and eat, my way through the rainy town up north.

As cocktail bars are required to serve food in Portland, cocktails and food are intertwined – and strong – at many a locale. Though I separate out cocktails and restaurants, there are numerous places where both are worth making your way to so you’ll see some restaurants listed here and in next issue’s Portland restaurant article.

Brendan Wise of Beaker & Flask filled me in on a couple cocktail projects launching just after my visit: Corazon from Chris Israel (chef-owner at Gruner, which I review next issue), and the Beaker & Flask team created a drink menu for popular PIX Patisserie http://www.pixpatisserie.com/ featuring cocktails and sherries to go with their sweets.

RIFFLE NW

Visiting Riffle NW in its opening week, I was struck immediately with fresh seafood, friendly service and some of the best drinks of my Portland week. It was opened by Dave Shenaut (former president of the Oregon Bartender’s Guild) with bartenders Emily Baker (formerly of Rum Club), and Ricky Gomez (formerly of Teardrop Lounge) – SF bartender Brandon Josie of Bloodhound recently moved to Portland to take over as bar manager for Gomez who is moving on to a new project. Riffle’s spare, modern decor displays seafaring inspiration in wood ceiling panels made of reclaimed shipping docks, while the name refers to a rocky shoal or sandbar below the surface of a waterway.

I came for the drinks but was not disappointed in the food. Black bass tartare ($10) is punctuated with dill, squid Carbonara ($17) is meaty with guanciale, while an overflowing, fresh crab roll ($21), and a huge cut of rare Copper River sockeye salmon ($32) is grilled, its salty skin subtly sweet with a bourbon maple glaze.

Emily Baker offered the best service of my entire time in Portland. After I was there a couple hours, we began talking industry connections and drink, but long before she knew I was a writer, she went out of her way to ascertain our taste preferences and make sure we were comfortable at the bar.

On the menu, a Riffle Collins ($11), made of gin, lemon, lime, celery, absinthe, salt, is the perfect starter, garden bright, light and appropriately savory with celery and salt. Room D ($9) delighted with rye whiskey, the spice of Becherovka, while quinine and citrus imparted punch.

Off menu, Baker suggested and created just what I was craving: Art of Choke (a Violet Hour creation by Kyle Davidson), mixing Cynar, mint, Bacardi white rum, and Green Chartreuse. Herbaceous, bitter, and vibrant, it hit all the right notes. Similarly, a Self Starter (a Jamie Boudreau drink) balanced Lillet with Old Tom gin, absinthe and Orchard apricot. Not too musky but crisp, sweet, boozy. All around, hand cut ice perfects each drink.

It was a treat sampling Jack Rudy Tonic from Charleston, a bottle I noticed on ice behind the bar and had to inquire about. A small batch syrup (available in SF at Bi-Rite Market), it makes a lovely tonic, set apart with lemongrass and orange peel.

CLYDE COMMON

So much has been said about Clyde Common and Jeffrey Morgenthaler since opening that it’s almost needless to point it out as a Portland “best”. In fact, for one who almost never repeats places in the same trip (ever with an aggressive agenda), I returned to Clyde Common three times in one week. Morgenthaler was only there one of three stops, offering cheeky, impeccable service. But service was warm and accommodating both evenings I dropped in – only during a weekday visit did I experience lackluster, abrupt service from one bartender.

Cocktails are a reasonable $7-9. Morgenthaler’s famed barrel aged cocktails ($10)  – his Negroni and one of my all time favorite cocktails, an Old Pal – rotate but were completely out all three visits. What pleased most were his bottled and carbonated cocktails ($8).

Though I’ve seen a lot of these the past year  – one was a basic Americano (Campari, Dolin Sweet vermouth, water and orange oil) – the Broken Bike was possibly my top drink on the menu, fizzy and vivaciously bitter with Cynar, white wine, water, lemon oil. Both were well balanced, refreshing and more importantly, fun.

Elsewhere on the menu, a Kingston Club exhibited subtle balance of fruit and herbaceous notes with Drambuie, pineapple, lime, Fernet, Angostura, and orange peel. The Nasturtium cocktail was unexpectedly too sweet for me, Domaine de Canton ginger liqueur hitting heavier than the Dolin Blanc vermouth and Bonal. A Spiced Dark & Stormy is a brilliant idea – and went down all too easy. Rum (Gosling’s dark, in this case) infused with Chinese five-spice, a spicy, house-brewed ginger beer, finished with lime, made for another winning drink.

Clyde Common was the Portland bar that for me most upheld its reputation: centrally located, serving understated drinks, strong on precision.

BEAKER & FLASK

It goes without saying that Beaker & Flask, opened by Kevin Ludwig of Park Kitchen, has been one of Portland’s hottest cocktail bars since debuting in 2009. Despite large groups in the spacious restaurant, bar seats free up often, even on a weekend, and we were able to chat, unhurried, with the bartenders, lingering over drinks.

Menu cocktails ($9) like a soft, woody Walk in the Woods (Old Tom Gin, Stone Pine liqueur, lemon, sage syrup, egg white) and elegant Cricket Club (Pimm’s, rose port, Bonal, amargo bitters, cucumber soda) please but going off menu in the hands of talented Chicago transplant Brandon Wise (now President of Oregon Bartenders Guild) and Neil Kopplin, who also makes Imbue Vermouth, is where the real action is.

Wise mixed a Rose Americano cocktail, bright with Martin Miller’s Westbourne Gin and grapefruit, earthy-sweet with Amontillado sherry. Kopplin goes with a recipe from neighboring Rum Club, the Begonia, utilizing his Imbue vermouth, aged Novo Fogo cachaca, Benedictine and velvet falernum. Sweet, spiced apple notes hit first, with a beautifully subtle bitter on the finish.

Seek out Neil’s new product, Petal & Thorn, a gorgeous gentian liqueur using homegrown beets for Campari color, cinnamon, menthol, and other intriguing elements.

RUM CLUB

Depending on which direction you’re approaching, enter Rum Club either on the front or back side of Beaker & Flask. The cozy bar is roughly one year old, conceived by Beaker & Flask’s Kevin Ludwig and Michael Shea of Doug Fir. Affordable $5-10 cocktails, chic wallpaper, low wood ceiling, the bar in the center, and a small patio you can smoke in if you’re nowhere near the door, make it an appealing place to gather with friends until the wee hours.

Though packed and noisy, I was won over by well-crafted drinks like the Hi-Lo Split ($8), vivid with Old Grand-Dad Bonded whiskey, Cynar, lemon, passion fruit syrup, grapefruit bitters – a stunner, actually. Also by Road to Ruin ($8), with a rye whiskey base, dry vermouth and bitters, set apart by cardamom notes from Cardamaro Amaro and texture from lemon oil.

TEARDROP LOUNGE

Despite the widespread respect garnered for this chic, centrally located bar in downtown Portland, Teardrop Lounge was the one disappointment of my bar excursions. It’s long hyped as being one of PDX’s best, and depending on the bartender, I’m sure it could be. The space centers around a dramatic round bar, open air windows ushering in a gentle breeze on a nice day. Even with well-prepared drinks, I found touristy clientele and disinterested bartenders during my visit soured the experience.

The menu reads well, including a glossary of terms educating non-cocktail geeks on terms like oleo-saccharum (a traditional punch base of lemon peels macerated in sugar to extract oils) and Batavia Arrack (an early 16th century, palm sugar-distilled spirit tasting of spice, citrus, anise – often used in punches).

There’s sections of House Cocktails, Classics (like Sky Rocket from 1919 or a Morning Glory Fizz – from the Savoy Cocktail Book, 1933), and one called Friends highlighting bartenders’ drinks from other cities, including SF locals: Kevin Diedrich’s Whiskey Wallbanger and Ryan Fitzgerald’s Rodriguez).

Though intriguing, a Wanderlust ($12), made of Banks white rum, a house sherry blend, Marolo chamomile grappa, medjool date bitters, orange bitters, and flamed absinthe was musky sweet without the hoped-for layers jumping out. However, Of Praise for Tulips ($9), was a brightly elegant aperitif, floral with Clear Creek pear brandy, dry and bitter with Cocchi Americano, Dolin Dry vermouth, Barenjager, Boston bitters and Pacifique absinthe.

THE DRIFTWOOD ROOM

They had me at ’70s wood-paneled walls, cocktails ($9-12) named after classic actors (e.g. Sydney Poitier, Elizabeth Taylor), and old school, Rat Pack bar vibe. When asking bartenders at “mixology” havens around Portland where they liked to drink off hours, more than one of them said The Driftwood Room. Granted, it’s in Hotel deLuxe (opened in 1912 – the bar opened in the ‘50s) and forget catching a cab from the hotel any time after 11:30pm when the train isn’t running (apparently, neither are cabs), but for a mellow, retro vibe with boozy-but-crafted drinks, Driftwood is a welcome respite.

Both Bittersweet Symphony ($10 – Temperance bourbon, Punt e Mes vermouth, Pelinkovac http://www.wineglobe.com/13047.html, Peychaud’s and Angostura bitters) and Old Tom Cocktail ($11 – Ransom gin, Agwa de Bolivia coca leaf liqueur, Krogstad Aquavit, lime juice, barrel aged bitters) pack a punch while maintaining balance.

CIRCA 33

Another bartender off-hours favorite is Circa 33 in Southeast Portland. For me, flat screens and sports interfered with a vaguely retro, laid back vibe. A library-like wall of American whiskey and bottles line the back wall with wood ladder for easy access. Easy-going bartenders can create cocktail classics, even if they don’t know them. I requested a simple but perfectly classic Old Pal, executed solidly per instruction. It’s the hidden back bar that draws industry folk, an intimate space ideal for conversation.

KASK

Though not overwhelmed with creative vision at Kask, the newer sister bar to neighboring Austrian restaurant Gruner, I enjoyed the corner casual chic in a small space with welcoming bartenders. Here can linger with friends, actually hear each other, and savor solid cocktails ($9-12).

Though my favorite drink was an off menu Del Maguey mezcal/citrus creation, I tasted the gamut, from Rabo de Galo, utilizing Novo Fogo’s barrel aged cachaca (a spirit popping up often on Portland menus), Gran Classico, Carpano Antica sweet vermouth, and Brazilian coffee bitters. The Black Lodge covered the whiskey/vermouth/bitter side with Wild Turkey Rye, Punt E Mes sweet vermouth, Combier Rouge, Cynar, Regan’s orange bitters, while another off menu creation, Leather Canary (a Chevy Chase reference), mixed up that profile with tart/sour: Combier Pamplemousse  – a grapefruit liqueur, rye whiskey, Gran Classico, Punt E Mes vermouth.

Kask’s service and relaxed vibe make it one of the better hangouts for cocktailians in my downtown Portland explorations.

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot

Appetite: Tasting spirits

-
0
Appetite: Tasting spirits

An array of new liquor tastes, and a Whiskyfest recap

NAVY STRENGTH GIN REACHES US SHORES

Unforgettable: my journey to the south of England town of Plymouth and its legendary distillery with Master Distiller Sean Harrison. Possibly the most beautiful distillery I’ve yet visited. I relished drinking Plymouth Navy Strength ($34.99) while in the UK, a bracing version of their classic gin at 57% ABV/114 proof, the preferred gin of the British Royal Navy.

Though still smooth like Plymouth gin, Navy Strength packs a greater botanical punch, enlivening cocktails. The good news is it finally arrived to the US merely weeks ago in September so drink up.

It’s radiant in a classic Pink Gin (2 parts Plymouth Navy Strength, 3-4 dashes of Angostura bitters, lemon twist to garnish), which I enjoyed in the hills above Plymouth made by Harrison using fresh drops of reservoir water from the reservoir we enjoyed tea alongside.

www.plymouthgin.com

RECAPPING WHISKYFEST 2012

This year’s WhiskyFest was another memorable one. The hilarious Martin Daraz of Highland Park and the uber cool Beer Chicks, Christina Perozzi and Hallie Beaune (their book, The Naked Brewer, just released), killed it with their laughter-packed seminar. There wasn’t enough room for all who wanted to attend their tasting pairing Highland Park whiskies, all the way up to the glorious 30 year, with well-chosen craft beers selected by the Beer Chicks – a number of pairings went shockingly well together. This seminar should definitely return next year, giving all those who missed it a chance to partake of the joys.

Digging further into the independent distillery line of BenRiach whiskies with international Brand Ambassador Stewart Buchanan was a highlight, whether the affordable steal of 10 year Curiositas, a robust, elegant 1995 Pedro Ximenez Cask #7165 (at cask strength, 52.3%) or the otherworldly, perfectly balanced 25 yr. The BenRiach line is a nuanced alternative to an Islay Scotch. Though peaty, these whiskies corner balance, letting the peat shine alongside other layers.

On the American side, the standout was St. George’s 30th Anniversary XXX Single Malt Blend, a layered blend of whiskies from three generations of St. George distillers, Jörg Rupf, Lance Winters, Dave Smith. This new release (only 715 bottles) is a rare blend of whiskies: Winters’ first single malt distillation, his 1999 single malt aged in Rupf’s pear brandy barrels, a small portion of Lot 12 whiskey, and a whiskey distilled in 2007, aged in a port cask made of French oak. Pear notes shine in this bright whiskey as does ginger, butter, banana, hazelnut and orange peel.

Another Scotch standout was Classic Malts’ Glen Spey 21 year, a limited edition whisky maintaining a lively profile in spite of age from bourbon casks with notes of coconut, caramel, toffee.

THE FIRST SF CRAFT SPIRITS CARNIVAL

Held this past weekend in the massive Fort Mason, the first SF Craft Spirits Carnival was yet another opportunity for the consumer and industry to sample a wide range of international spirits. Though burlesque felt off in the middle of the vast space, acrobatics were more in line as we explored a US craft spirits-heavy selection with a good mix of Scotch, tequila, rum and the like from around the globe surrounded by gorgeous Bay and Golden Gate Bridge views.

While a number of my usual favorites were there (Highland Park, St. George, Old World Spirits, Charbay, Rhum Clement), there were quite a few new releases to taste. Charbay started importing beloved Tapatio tequila earlier this year, one of the best values out there for quality tequila, and at the Carnival, poured Tapatio’s just-imported Reposado and Anejo tequilas. Finally in the States, both are green, bright beauties thankfully allowing the agave to dominate over barrel wood.

Local distiller Don Pilar just released a refined Extra Anejo (aged a minimum of three years). Though I am typically not a big Extra Anejo – or sometimes even Anejo – fan when it masks agave properties with too much oak, Don Pilar manages complexity with agave liveliness.

Greenbar Collective’s http://www.greenbar.biz/ (aka Modern Spirits) spiced rum ($30) from downtown Los Angeles could have been too sweet – as their fruit liqueurs were for me – but the spiced rum is subtle, nearly dry, aromatic with allspice, clove, cinnamon, vanilla, and orange zest, redolent of fall.

Michter’s from Kentucky (I’ve long appreciated their 10 year bourbon and their rye) poured their two brand new releases out this month, a decent Sour Mash (86.6%) aged over 4 years, mixable more than sippable, and a robust, cask strength (114.2%) 20 year single barrel bourbon, aged over 20 years with a definite rye spice, although they can’t disclose any information whatsoever on the grain make-up or distilling location.

The tasting highlight of the weekend belonged to Rhum Clément. Already a fan of their elegant rhum agricoles from Martinique, I was pleased to see they just released a fresh, smoky 6 year old ($56), and a cinnamon, wood, vanilla-inflected 10 year old ($73), both aged in virgin and re-charred oak.

In addition, Rhum Cément Cuvee Homere is aged in French Limousin barriques and re-charred bourbon barrels, smooth with tastes of biscuits, almond butter, hazelnut, chocolate, black pepper, while the stately, pricey Clément XO Rhum, is a Cognac-reminiscent treat blending rhums from highly regarded vintages, like 1952, 1970, 1976, complex with fruitcake, toffee, tobacco, leather. My favorite ended up being a cask strength (though still reasonable under 100 proof) 10 year old Rhum J.M. Millesime 1997, unfolding with toasted nut, lemon, sage, passion fruit, white pepper, cinnamon.

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot, www.theperfectspotsf.com

Bat-hurt

Jesse Hawthorne Ficks
-
10

le.chicken.farmer@gmail.com

CHEAP EATS After the game we went to the Pilsner Inn to drink with the other team and watch the 49ers. Who, btw, ended up winning that Sunday by twice as much as we did.

Our relatively new li’l football team, like the big ol’ San Francisco one, is developing an identity as a defensive powerhouse. I like this. It was the talk of the opposition, down the bar: how we had befuddled the bejesus out of them, to the tune of four interceptions, two returned by Stringbean for touchdowns, and a fumble recovery.

Their quarterback, who sat next to me at the bar with a gigantic oozing turfburn on her leg, revisited these frustrations smilingly, and with compliments all-around. I doubt the Bills were so gracious, bellying up to the bar with the Niners later that afternoon, but I imagine they oozed too. Football is a tough sport, even when you play it with flags.

But baseball hurts more.

How I know is the next day I was at the Mission Playground with Hedgehog playing one-on-one baseball on the basketball court, and she lined one off my arm, then another one into my stomach, and then a third off the top of my knee.

Now that she’s been cleared to swing a bat, she just won’t leave me alone. She’s making up for lost time, baseballwise. But gets bored easily with soft toss, which is a shame, because really that’s the safest way to perfect your swing in an outdoor basketball court.

So now I am blacker and bluer than ever. And I am soaking in the tub with a package of frozen edamame on my knee, listening to postseason baseball and reading Great Expectations. Re-reading. Technically, if you must know: re-re-re-re-reading.

CHEAP SPORTS

by Hedgehog

I missed Chicken Farmer’s FMOIBWFIOBPFFL (female, male, or otherwise-identified bio-women and female-identified other-bodied persons flag football league) game on Sunday because I had a pre-production meeting with Pork Chop Sal, my right hand gal (Chicken Farmer gets the left because she broke it. And because I’m left-handed so, you know…) We’re in pre-production on the next short movie.

Yes: already.

And no, you’re not working on it.

Why not? You really should be. Chicken Farmer caters, I boss people around … It’s just like any other day in the Chicken Farmer/Hedgehog household except there’s a camera rolling and Earl Butter sits on our couch more, often with the Maze, cracking wise.

Anyways, Sugoi Sushi popped up at Hill and Valencia back in July-uary, around about the same time we popped back into town. Like us, they decided to stay. Which is good because it took us a while to get there. It took us until Monday, when the sushi mood struck. And then again on Wednesday, because Bikkets and her mister were in town and the sushi mood struck them, too.

I’m no food writer but both times the sushi was fresh, the ramen was firm, the waitstaff was friendly, and they brought little treats to the table. For free! Can’t get cheaper than free. The things with prices attached aren’t overly pricey, either. It’s Chicken Farmer’s new favorite restaurant. But be warned: spicy doesn’t mean the same thing to Sugoi as it does to the rest of the world. So don’t expect much heat out of the spicy sausage.

It’s more like smoky, teeny kielbasa.

Cheap Eats continued

But delicious nonetheless. It reminded me a little of longanisa, those little Filipino sausages I so love.

It was the treats I took issue with. A mayonnaise-having dynamite roll one night, and mushrooms the other. And if there are two things that start with m that I don’t like, those are them.

But Hedgehog is right: You can’t argue with free.

As for her over-acronymization of the SFWFFL, I can argue … but won’t.

SUGOI SUSHI

Mon-Thu 5:30-10:30pm; Fri-Sat 5:30-11pm; Sun 5-9:30pm

1058 Valencia, SF

(415) 401-8442

AE,D,MC,V

Beer & wine

 

Appetite: What’s new at Anchor? A lot.

-
0
Appetite: What’s new at Anchor? A lot.

Inside scoop from Anchor Distilling: A new clear hops spirit, line of Japanese whiskies, rooftop bar, world’s most extensive cocktail book library, and more

Anchor Distilling is a local treasure. Fritz Maytag pioneered craft beer and craft spirits in America long before most were even thinking about it. Tracing back Fritz’ brewing days to the 1960s puts San Francisco squarely on the map as a leader and trendsetter in beer, while in spirits Fritz — alongside Jorg Rupf at St. George, and Hubert Germain-Robin of Germain-Robin — were all pioneering American craft spirits here in Northern California decades before the current renaissance.

Though I was sad to see Fritz retire and sell Anchor in 2010, I’ve been encouraged to witness the care invested by the new owners. Conversing with Anchor President David King is a pleasure. He came from London and Berry Bros. & Rudd (BBR), an iconic name in spirits and wine, now partnered with Anchor Distilling, with a historic shop in London’s posh St. James’s district (which I visited last year in my London explorations). King oversees all imports in their growing portfolio and Anchor’s spirits catalogue, maintaining a humble yet visionary mindset behind the company’s growth.

In keeping with Anchor and Fritz’s legacy, he’s been working to create a spirit different from any before it.

It will be the first Anchor spirit to be releases since Genevieve years back: a hops-based spirit, appropriately named HopHead. Though King and Anchor brewmaster (of 41 years) Mark Carpenter long ago passed the conceptual stages, there’s still the waiting game of TTB approvals, including classification of the spirit. As King explains to me, HopHead is made in Anchor’s alembic still used to craft their whiskies, but it is produced like a gin, though made solely with hops in neutral grain spirit vs. gin botanicals.

Because it defies typical classification, it may even end up being categorized as vodka, which would be a mental hurdle for countless of us cocktail geeks and industry folk who have helped spur on the cocktail renaissance of the past decade plus. But HopHead is not flavored vodka. I’ve tasted numerous hoppy whiskies (a shining example being Charbay’s R5 made from Bear Republic Beer), but this is quite different. As King expressed, the goal is to have the taste of fresh hops without the bitter finish. It’s unexpectedly clean, smooth, vibrantly hoppy but with no lingering bitterness. Granted, IPA lovers and hops fanatics crave the bitter, but I find this a fascinating expression of hops, illuminated from other angles when chilled – unique cocktail creations are waiting to be made from this one. The HopHead label is designed by the same Sausalito houseboat artist who has designed Anchor’s Christmas beer labels for years.

Months back I visited Anchor’s new rooftop bar, a window-heavy respite with chic yellow couch, wood bar, and striking views of downtown San Francisco and the Bay Bridge. They are close to finishing a deck which will function as a beer garden of sorts, surrounded by herbs and hops. They’ve recently acquired bartending legend Brian Rea‘s cocktail library, considered to be the most extensive in the world. King says they plan to have a library room on the top floor of Anchor near the bar where industry folk can peruse vintage books (cozy on the couch with those views) and try them out at the bar with the extensive collection of Anchor spirits and imports. It will be one-of-a-kind as an industry space.

On top of this, Anchor Distilling continues to sell a number of exciting imports in an ever-growing catalogue, like Glenrothes’ brand new release of the first in a line of Extraordinary Casks from the 1960s and ’70’s, and elegant, refined Hine Cognac, the standout being Hine Antique XO poured at this year’s WhiskyFest. Especially exciting is the import of Nikka whiskies from Japan. We have had to stick to Nikka when overseas and in general, there’s not close to enough Japanese whiskies being imported into the US compared to what is available in Japan. King says he’s hoping in to soon have five or six Japanese whiskies from the Nikka portfolio here in the States, including Yoichi and Taketsuru. We sipped the latter while I learned of the compelling story of its namesake, Masataka Taketsuru. He worked in various distilleries in Scotland, married a Scottish woman, Rita, eventually returning to Japan and founding Nikka as a company (initially named Dai Nippon Kaju K.K.)

We ended our chat with a pour of 16 year Hotaling’s single malt whiskey, Anchor’s crowning beauty (and rarity – this release at only 274 bottles), which I have been privileged to taste a few times. With the view of San Francisco before us, it seems our city’s entrepreneurial, visionary spirit continues to inform Anchor’s direction, just as it has with Fritz Maytag since the 1960’s.

Subscribe to Virgina’s twice-monthly newsletter, The Perfect Spot

1...678...22Page 7 of 22

48hills.org is the official publication of the non-profit San Francisco Progressive Media Center.
Contact us: info@48hills.org