Rating restaurants by food/service? Been there, done that. Rating clubs by music/ambiance? Boring! Rating every place by the number of cute guys there? YES!! I gotta watch out for my girlfriends right?! It also makes my adventures much more interesting! Please join me in my musings about food, men, and random things...
Staircase leading to the Pyramid entrance at the Louvre
My Current Favorite Things
Gaudi in Barcelona
Zanin in Venice
Air Conditioned Restaurants
Statue of David
Orange Juice in Marrakech
Epicurious Entertains NYC
Sunday, October 4, 2009
Epicurious Entertains NYC is "a one-of-a-kind event with daytime demonstrations and celebrity chef dinners in a homey pop-up space" that took place from Sep 30-Oct 4, 2009 in a cute loft near Union Square in NYC. I was fortunate enough to be invited to a couple of the events, including the Opening Day "Ultimate NYC Lunch Break" on 9/30 and "Cutting-Edge Cuisine: A Paul Liebrandt Dinner" event on 10/1.
For the "Ultimate NYC Lunch Break," Epicurious assembled some of New York's best lunch spots and food vendors to come together under one roof. I sampled everything from lobster rolls from The Mermaid Inn to chicken wraps from Tabla to brownies and other desserts from The Treats Truck, all well-known local favorites. I was impressed that many of the chefs were cooking and manning their own stations, including Seamus Mullen from Boqueria, who is currently competing on Food Network's Next Iron Chef. The highlight for me was meeting Anita Lo, who became quite popular after her appearances on Top Chef Masters, who was making chicken dumplings for her Rickshaw Dumpling outlet (she also owns Annisa, which is a great restaurant). Being the chef groupie that I am, I promptly introduced myself to her and got my picture taken with her. She was very nice and gracious about it.
At the dinner event with Chef Paul Liebrandt the next night, we started off with a cocktail hour with tasty canapes including "Egg Yolk Creme Bagel" (mini, and I mean mini, bagels with a tiny egg yolk) and "Gougère Spiced with Harissa" (a small pastry with cheese and harissa, which is a North African hot sauce). While we were munching and drinking away, they showcased a very cool demo video conferencing Paul directly into his kitchen at his restaurant Corton to talk with his staff and pastry chef. All of this was made possible by Intel technologies of course (who was the sponsor of the dinner). His pastry chef then showed us how he makes a really nifty dessert with alcohol in liquid nitrogen. (As he explained it, alcohol doesn't normally freeze so you can only do it with liquid nitrogen.) The demo made us all very hungry and we were really looking forward to dinner.
Paul certainly did not disappoint. We started off with an amuse bouche of "Pumpkin Velouté, Pecorino, Shiso." We were told by the serving staff that this was pumpkin soup, but that did not do it justice at all. It was creamy with complex layers of flavors, and you can clearly taste the pumpkin, the pecorino cheese, and many more herbs and spices. They only brought out a small cup (since it was an amuse) but I would drink the whole pot! The first course was a "Pressé of Duck Leg and Foie Gras Sphere," which was basically a pate made with duck leg meat but the star is really the foie gras sphere. Anybody who knows me knows that I'm a huge fan of foie gras, but typically I like seared whole foie gras versus foie gras mousse or terrine. The foie gras sphere (sometimes called foie gras "cherries" at Paul's restaurant Corton) was basically foie gras mousse covered in a thin layer of cherry-flavored coating, where the sweetness offsets the fattiness of the foie gras. There is actually a video on Food Network that shows how Paul makes this and it's pretty cool (select Paul Liebrandt when the video player comes up).
So far everything was really good and I was impressed, since I've often experienced that for large events such as this, the food usually would not be as good since they were made in large quantities. But Paul obviously knows how to manage all of that and still deliver flawlessly - a true sign of a top chef. Our main course was Braised Veal Cheeks and it was so tender that I liked it more than any of the Kobe beef, Wagu beef, etc. that I've had. The veal cheek was very well-seasoned, and a harmony of different flavors danced in my mouth. Again, I would have licked the plate and eaten every veal cheek in Paul's kitchen if I could! I will have to go to Corton the next time I'm back in NYC.
Epicurious did an amazing job putting together the events and getting some of the best chefs from NYC. I really hope that they'll bring this to SF next year!
Kat was visiting for the weekend and it just happened that Foodbuzz (where she is a featured publisher) was having an Open House on Friday, so we decided to stop by and meet some of the folks at Foodbuzz as well as other bloggers. I saw from the invitation that they were going to bring in sandwiches from Naked Lunch, which I've never been to before, but I figured that Foodbuzz people must know their food. Sure enough, neither disappointed. We met a lot of fun people who are true foodies, and we chatted about our favorite restaurants over delicious sandwiches. Kat and I split two different sandwiches so we could sample both - one was the Grilled Cheese and Tomato Sandwich and the other was a Chorizo Sandwich. We tried the Grilled Cheese first. The sandwich didn't quite look like a typical grilled cheese, i.e. with melted cheese oozing out, but it was very flavorful and light. I was surprised to find that it was filled with chevre cheese, which is a type of goat cheese so it gave the sandwich a stronger flavor. Combined with oven roasted tomato, pesto, and spinach, the sandwich was refreshing and I probably could have eaten another one!
Then we moved onto the Chorize Sandwich. The Chorizo Sandwich was good but it paled in comparison to the Grilled Cheese. I was expecting the chorizo to be a little spicy but it didn't really have the kick I was looking for. Nonetheless, based on the quality of the sandwiches, Kat and I figured that it would be worth it to check out Naked Lunch, which is not too far from the Foodbuzz offices. We had heard that Naked Lunch has this foie gras sandwich that is finger-lickin'-good, and we can never say no to foie gras. Unfortunately though, we were having so much fun chatting with the people at Foodbuzz that by the time we left their offices, Naked Lunch had run out of the foie gras sandwich. Oh well, I'll try again next time.
Thanks Foodbuzz for a fun open house and introducing me to a delicious lunch spot!
When I heard that Michael Minna opened a new wine bar and restaurant in SOMA, I thought that it would be fun to go check it out. The name RN74 refers to a national road ("Route Nationale") in France and the restaurant is located at the Millenium Tower (301 Mission St). It was a Tuesday night, and it was completely packed when we arrived. Fortunately we had reservations and got seated immediately.
I started off with the Foie Gras Terrine with grilled peaches and toasted brioche. I usually prefer seared foie gras than terrine, but it seems to be harder and harder to find "real" foie gras in SF these days so any foie gras is better than no foie gras! The terrine was actually quite good and very smooth. The fatiness of the terrine was nicely complemented by the grilled peaches.
For entree, I got the Grilled Prime Beef, which came with fingerling potatoes, bacon, haricots verts, and black truffle. The beef was cooked nicely, but it didn't really stand out and you can probably find more flavorful beef/steak elsewhere. And for $28, the portion was quite small (only two pieces of beef). We got Warm Beignets for dessert because I've been in love with beignets ever since going to New Orleans. The were nice and crispy, but it's always hard to find beignets as good as Cafe du Monde in New Orleans...
Of course since this place is a wine bar, we had to try some wine. RN74 has a nice selection of wines by the glass, and I started with a glass of riesling to go with the foie gras terrine and a glass of cab with the beef. The bar was very happening all throughout the night and there were plenty of good-looking professionals getting their fill of after-work stress relievers (aka alcohol). Since it has been a while since I found a good place worthy of a "Q," I'll have to come back soon to enjoy some glasses of wine at the bar!
If you are hungry and love meat, then you need to check out Shabu House. "Shabu shabu" is basically the Japanese version of fondue where you cook meats and vegetables in some sort of broth. Shabu House offers an All-You-Can-Eat option after 8PM everyday. I don't believe they take reservations for parties under 4 so be sure to show up early before it gets busy. There is usually a line on weekends, but it's definitely worth the wait. Besides, the longer you wait, the hungrier you get and you can eat to your heart's content! Prices have changed but it's still around $30 per person and there is also an All-You-Can-Eat & Drink option for a little bit more.
There is 3 broths to choose from. You can have either the traditional shabu of plain water, a ginger chicken soup, or spicy miso base. For me, I always pick spicy miso because it gives the meat and vegetables the most flavor! Once I have had the spicy miso broth here, it has spoiled me for other shabu places. This is one of the main reasons that makes Shabu House stand out. There are containers of garlic, daikon, and green onion on the table for you to mix with the sauces. Traditionally they give you a ponzu sauce and a sesame sauce. You can season, taste, or create the sauce to your own liking with the 3 accompaniments. With your meal, you get the traditional vegetable plates and udon noodles to add into the shabu. Of course this is unlimited as well, so feel free to ask for any particular vegetable but don't forget to save room for the meat!
The best part of the whole deal is the meat that they offer. You can choose either lamb or American Kobe beef or a combination of both! Personally I get both to start so I can see what meat is good that night. Most of the time I prefer the lamb. All the meat is freshly shaved to order so it may take some time for it to come out if they are busy. It might be a good idea to order the next plate of meat a little early if it's busy. The meat is usually pretty good and goes great with the spicy miso broth. To top things off, they serve you a scoop of ice cream at the end, which is a great way to cool off after a hot meal.
The SF Chefs. Food. Wine. event brings together some of the best restaurants and wineries that the Bay Area has to offer. What better way to enjoy all the delicious dishes and tasty wines from the area than attending this event? With everything under one tent, it is truly a foodie's paradise. In addition to food and wine sampling, there were also cooking demonstrations, chef book signings, and educational seminars.
I went on both Saturday and Sunday, and since different restaurants/chefs were featured on each day, I got to try many dishes. It's wonderful that everyday I got to enjoy something different. I also learned by the second day to pace myself and not to get any drinks until I consumed some food (because I still have not mastered the challenge of holding a drink and eating off a plate at the same time). The strategy worked out brilliantly and I got to sample pretty much every restaurant showcased.
The cool factor about the event is that many of the executive chefs and/or sous chefs were actually at their own station preparing the food so one could actually meet and chat with them. Many of the table displays were also gorgeous, such as the one from Luce featuring heirloom tomatoes. Even though I've been to many of the restaurants showcased at the event, I also discovered a number of new ones that I can't wait to try.
After we filled ourselves with plenty of food and wine, we waited in line to get our French Laundry cookbook signed by Thomas Keller. He was extremely nice and gracious. I had remembered to bring my menu from when I dined at French Laundry for him to sign, but my sister forgot hers. He told her simply to mail it in and he would be happy to sign and send back. We also went to his seminar in the afternoon, where he, Charles Phan from Slanted Door, and Douglas Keane from Cyrus discussed what it takes to create a successful restaurant. It was a splendid event filled with wonderful food and wine and unique opportunities to meet some of the top chefs in the country.
One of the reasons I love living in SF is there are always plenty of events on any given weekend. Another reason is the rich diversity of cultures in the city. This weekend was a great example. I had already made plans to attend the SF Chefs. Food. Wine. event in Union Square (see post), but I also saw signs all over the city advertising the Filipino American Jazz Festival taking place at the Yerba Buena Gardens. A smile came across my face when I saw that they were heavily promoting the fact that the festival had no entrance fee (as compared to the SF Chefs. Food. Wine. event, where the passes cost $150 per day). Given the economy, this was a great way to attract people who don't want to spend a small fortune. Of course the food and shopping was not free, but the prices were reasonable.
When I had passed the Yerba Buena Gardens earlier in the day, delicious smells of food from various booths tempted my nose so I really wanted to come back to check out the festival. While I had a break from the main events at Chefs. Food. Wine., I made my way down to the Filipino Festival. Even though there were many things that I would have loved to try, such as lumpia (Filipine egg rolls), BBQ skewers etc., I was quite stuffed from Chefs. Food. Wine. Instead, I settled on a nice cool drink/dessert since it was such a hot day. The Halo Halo, which is a mixture of crushed ice, coconut milk, and red beans among other items, was calling out to me from the stands. Most stands were very crowded but I was able to get it without any problems. The Halo Halo wasn't very sweet and was a bit watered down, but it served its purpose of cooling me down from the sun. We couldn't stay too long because we had to go back to Chefs. Food. Wine. for our afternoon seminar, but at least I got to check out the Filipino Festival for a bit. I'll definitely come back next year on an empty stomach!
Bi-Rite Creamery is definitely one of my favorite places for ice cream in SF. I'm very addicted to their ice cream, and I would go even more often if the lines aren't so long most of the time, especially when the weather is nice. To avoid long waits, the best times to go would be when it is raining, which I have been. You can get in and out within minutes. Understandably, most people want to go on a sunny or warm day, and one can expect to stand in line for over 1/2 hour. Still, it is definitely worth the wait. They change their flavors constantly, but my favorite flavors: Salted Caramel, Honey Lavendar, and the Ginger Caramel, are usually available. The flavor that I often buy for my freezer is the Salted Caramel because it has that delicious slightly burnt flavor while the salt offsets the sweetness of the caramel nicely. Recently I went on a warm day and the ice cream was a bit melted but it still tasted great. Feel free to ask for samples so that you can find the right flavor for you. Keep in mind though that sometimes when it gets too busy they may forgo sampling. Don't forget to get the frequent buyer card!
Vitrine is located on the fourth floor of the St. Regis Hotel (125 3rd Street) and has a nice, airy feel. I'm always looking for a nice lunch place in SF since many of the higher-end restaurants tend to have only dinner service. Vitrine, on the other hand, is only open for breakfast and lunch/brunch (one can go to Ame on the ground floor, which is only open for dinner). The lunch menu changes daily, but the one thing they always have is their Organic Beef Burger, which came highly recommended.
After starting with a light salad, I decided that I have to try the burger, which one could get with or without a fried egg on top. I opted to get it with the fried egg, which I knew was going to get messy, but hey, as long as the food is good I don't mind a little mess. The burger came with all the usual fixings, including lettuce, tomato, cheese, onion, and pickle. It also came with fried potato chips, which is Vitrine's version of french fries. The burger was juicy and the fried egg added a different texture. It was a good burger but not quite a "I must come back and have it again soon" burger. My companion got a seared tuna salad, which was beautifully presented and she said it was quite flavorful. Overall, Vitrine delivers solid food and has potential to be a good lunch spot, but the restaurant may have a tough time expanding their clientele beyond hotel guests since there are many other options in the area.
I've been wanting to try Spruce ever since it made it into Esquire's annual 20 best new restaurants list. I've always trusted Esquire's list, as it has introduced me to many great new restaurants in the past. In fact, I had just gone to Luce, another of this year's 20 best new restaurants, the weekend before and had a fabulous meal (I'll have to post that one later), so I was eager for another culinary experience.
When I first entered Spruce, I immediately noticed the bar. It seemed mellow but a good place to grab a cocktail before dinner. Since I was there for an event, the hostess led me through the main dining hall to the private room in the back. The dining room was extremely dark, but I supposed that lends itself to a romantic atmosphere. As I weaved through the packed dining room, I saw couples after couples enjoying their dinner in candlelight, although I don't know how they can see what they are eating.
The private room was a little brighter, albeit not by much, but at least I was able to make out the faces of people I knew. The private room was reasonably big and held two long tables that seated ten each. Since it was a big party, we got to pick from a pre-selected menu. I chose the beet salad for appetizer, which came beautifully arranged. It looked like beef carpaccio to me, but again you can't really tell the difference in that light. The salad was refreshing and had a good balance between flavors and the textures of the beets and greens. I chose duck for my entree because the menu said it came with foie gras (and I can never turn down foie gras), and it did not disappoint. My eyes lit up as a generous cut of fatty foie gras atop of my duck materialized in front of me. The duck was flavorful and tender and the foie gras... hmmm, foie gras needs no description. The dessert was the most forgettable part of the meal - it was a trio of mini desserts: chocolate cake, some sort of cream with pomegranate seeds on top, and some other cake. (As you can see, it was truly forgettable.) Overall, the dinner was good and the food was solid. I would probably come back more often if I lived in Laurel Heights.
The best part is... (drum roll please) I think Spruce deserves a Q! I know it may sometimes seem that I've forgotten the these of my blog, but trust me, I haven't! I'm always looking out for high-Q places but they can really be hard to find sometime. As I passed the bar and dining room it looked like there were quite a few sophisticated and well-dressed men there, and the atmosphere is certainly romantic. My perception may also be skewed because there were a number of cute men at the event that I attended. Nonetheless, Spruce deserves a solid Q and I hope to find more places soon!
My search for best crab cakes in Baltimore continues...
One of the places I tried was Phillips, which someone had told me was an institution in Baltimore. I'm not sure how true that is, but the location was convenient and close to where my meeting was so we came in here for lunch. Despite having had crab cakes the night before, I chose to have crab cakes again - I figured, when in Baltimore... eat lots of crab! You can choose grilled or fried and everyone told me that grilled was better. The crab cakes were pretty good - I thought they were similar to the ones at McCormick & Schmick's - except the ones at Phillips were a little smaller. They were decent but nothing extraordinary.
So where is the best crab cakes in Baltimore (at least on this trip)? Drum roll please...
After three straight meals of crab cakes, G & M was going to be the last place to try before I left town. It was a bit out of the way (close to Baltimore airport though) but good food is always worth traveling for. I was late for a meeting so I knew I wouldn't have time for a sit-down meal so I called ahead and ordered crab cakes for pick-up.
I walked through the restaurant side to get to the pick-up counter and the restaurant was packed at lunchtime. My order was already waiting by the time I got to the counter and the service was prompt. I couldn't wait to start eating them! When I opened up the carton I was shocked by how big the crab cakes were - they were the size of a baseball each! Whoever said size doesn't matter obviously wasn't talking about crab cakes! The crab cakes were full of lumps of crab and rightly flavored. It came with no sauce but none was needed. I wolfed down one and I was already getting full, but who was I kidding, I can never turn down a good crab cake.
So this concludes my search for best crab cake in Baltimore. My quest was fulfilled and I can't wait to come back to G & M again.
