http://www.chow.com/boards/1 Fri, 28 Mar 2008 05:47:21 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/503536#8083464 I had a fabulous dinner there tonight, starting with the wood-grilled squid with lotsa grains, fava beans, and yogurt. But the star was the entree of sand dabs with asparagus, snap peas, and spinach with a chive butter sauce. The only time I've had sand dabs this good was on a previous visit here! What a great springtime dish this was, full of ingredients that I don't like unless really top-notch quality, and they delivered superbly. The recommended txakolina went great; I think I may have had that in my previous sand dab meal here as well. While they do take reservations now, I believe they leave half the house open for walk-ins. Michael mdg Sun, 19 May 2013 06:00:56 GMT http://chowhound.chow.com/topics/503536#8083464 http://chowhound.chow.com/topics/902126#8083459 I bet the OP could get an early or late reservation at Cotogna on a weekday without too much pain. Love the pizza at Bao Necci too but I think that would have to be prior to the show as they don't stay open very late. grayelf Sun, 19 May 2013 05:54:43 GMT http://chowhound.chow.com/topics/902126#8083459 http://chowhound.chow.com/topics/902231#8083363 Shopping in SF Chinatown yesterday, the end caps displays at the grocery stores are packed with big bags of glutinous rice and bamboo leaves to get ready for Dragon boat season and zongzi (joong) time. Melanie Wong Sun, 19 May 2013 03:50:00 GMT http://chowhound.chow.com/topics/902231#8083363 http://chowhound.chow.com/topics/902441#8083333 Not sure since I can not post in Chinese but as I remember it land snails are Tien Law as in field snail. Hoi Law is sea snails. Had not seen them in years but I do remember them. yimster Sun, 19 May 2013 03:31:23 GMT http://chowhound.chow.com/topics/902441#8083333 http://chowhound.chow.com/topics/902471#8083297 Thursday was a fine evening to play tourist in North Beach. Shown here, the trio of Doggie Diner heads we spotted parked on Columbus Avenue in front of Vesuvio. http://www.flickr.com/photos/melaniewong/8746248886/ We caught happy hour and a light supper at Comstock Saloon making a res through Opentable. The area around the booths in the bar was too crowded to attempt with a wheelchair. Instead, our party of three scored the small round table in the front window of the dining room, the best seats in the house. The intersection of Columbus, Pacific and Kearney is a great crossroads for people-watching. My friend said in less than two hours he spotted more folks he knew from this perch than he’d see in more than a week in San Francisco. Happy Hour drink specials, $6, were the Derby cocktail – a refreshing rye-based drink with lime juice and mint - or combos of a shot + beer chaser. For Mom, a not-too-sweet fresh lemonade, $4. No discounts on food. http://www.flickr.com/photos/melaniewong/8750140444/ We ordered: BBQ chips and ranch dressing, $5 – Housemade chips, very thin and crackly making them not much different from Lay’s, somewhat less salty and oily. Very good ranch dressing with a pronounced zesty snap of buttermilk served up in overly generous portion, wish I’d taken the remainder home. http://www.flickr.com/photos/melaniewong/8750133248/ Hangtown toast, $10 – One of the signature appetizers here, a deconstructed homage to Hangtown fry. No pickling detected in the slices of pickled eggs layered on thin slices of burnt and overly hard toast, drizzled with oyster dressing and topped with slivers of bacon and served with a side of very finely shredded, tangy slaw. http://www.flickr.com/photos/melaniewong/8750134806/ Fava bean and chickpea hummus, $7 – Light and lemony with a whiff of mint and the rich tones of favas shining through, served with fresh snappy fennel, celery and carrot sticks, and again, burnt-to-black toast. Yet, we agreed this was the best dish of the meal. http://www.flickr.com/photos/melaniewong/8749012451/ Rabbit three-way, $18 – A lot of protein on this plate: lightly seasoned battered chicken-fried chunks of tender and moist loin, crispy browned rillettes on toast (not burnt) and a rubbery herb-y terrine served with a celery and fennel peppery-dressed salad. All so subdued, nothing really popped. http://www.flickr.com/photos/melaniewong/8750139252/ Duck pot pie, $18 – Subtle rather than hearty seasoning, runny gravy bathing diced roast duck and root veggies, rich buttery flaky pastry (bottom was underbaked and doughy) served with sautéed shoots of broccoli di ciccio. Our vote for second best dish of the night. http://www.flickr.com/photos/melaniewong/8749013919/ The dishes were all very fresh-tasting, and surprisingly not salty nor greasy pub-style. Tab for three, including lemonade and three happy hour drinks, tax, 4% “SF Health” charge, and tip came to $105. More than fair value for what we got. Perhaps if this had been more of a drinking night, the food offerings would have more appeal accompanied by extra rounds of Comstock’s fabled cocktails. http://www.comstocksaloon.com/pdf/DinnerMenu.pdf After Comstock we headed across the street to Tosca Café (cash only) for the signature coffee drinks and one last look before it changes hands on Monday. Have I been in here in the last decade? Not sure. This night I studied it with new eyes, from the gleaming coffee urns on the bar to the red booths with firm u-shaped seats held together with tape, filing away the visuals in the memory banks for ready recall and comparison with the future new reveal. http://www.flickr.com/photos/melaniewong/8751125172/ Tosca’s House Cappuccino: Ghirardelli chocolate, steamed milk and brandy, is only $6. I bet we won’t see that price again. http://www.flickr.com/photos/melaniewong/8751127164/ Then, one last lingering look at part of the jukebox’s unparalleled play list before we said “good night”. http://www.flickr.com/photos/melaniewong/8751141808/sizes/l/ http://www.toscacafesf.com/TOSCA.html * * * * Tosca bought by Spotted Pig (NY) team http://chowhound.chow.com/topics/885578 Melanie Wong Sun, 19 May 2013 03:07:55 GMT http://chowhound.chow.com/topics/902471#8083297 http://chowhound.chow.com/topics/900476#8083040 Also common are onions and mung beans drewskiSF Sat, 18 May 2013 23:51:40 GMT http://chowhound.chow.com/topics/900476#8083040 http://chowhound.chow.com/topics/690241#8082958 Euonymus, a big, belated thanks for your recommendation. I ordered the Hanoi style crispy noodles with beef. It is now #82. Unique! The crispy exterior and chewy interior are texture delight. Reminds me of mochi. The bowl of veggies and beef came in a broth. I thought this part was unexceptional, though nice to dip the noodles in (briefly, though, to retain their crispy, chewy nature). The separate back room is beautiful and the bathrooms very aesthetic as well. the back room would be a lovely place for a private party. I always enjoy Quan Bac because in addition to the excellent food, you get seated immediately, you can hear conversations, service is attentive, and tables are spaced out appropriately. It quietly excels. elise h Sat, 18 May 2013 22:54:06 GMT http://chowhound.chow.com/topics/690241#8082958 http://chowhound.chow.com/topics/902362#8082898 Hope their Berkeley store (same outfit?) has these chrisjuricich Sat, 18 May 2013 22:01:34 GMT http://chowhound.chow.com/topics/902362#8082898 http://chowhound.chow.com/topics/753498#8082806 The other night I had a great dish of grilled squid with farro, baby favas, almonds, and pesto ($13). To me that sounds overly complicated but the flavors and textures worked very well together. For the price I expected an appetizer portion but it was more entrée-sized. The house Grüner paired very nicely. Robert Lauriston Sat, 18 May 2013 20:54:46 GMT http://chowhound.chow.com/topics/753498#8082806 http://chowhound.chow.com/topics/875622#8082790 Almost all new dishes on the menu the other night. Green garlic chowder was delicious. A saladish squid dish had three kinds of sunflower (seeds, sprouts, and cooked sunchoke) and avocado, very nice. I ordered game hen with clams because I couldn't imagine how that would work, but the clams were not very briny and it was actually a very delicate sort of Italian-seeming dish. Drank a fantastic Forlorn Hope Semillon. Robert Lauriston Sat, 18 May 2013 20:49:23 GMT http://chowhound.chow.com/topics/875622#8082790 http://chowhound.chow.com/topics/901078#8082774 I was talking with somebody about BBQ yesterday and he recommended Elve's aka LV's. There are a few reports here, it has moved around a lot, current address is 3214 MLK in Oakland. He also said the 19th St. branch of Looney's was much better than the others, the chef was serious about the BBQ, but that closed (now Marrow). So if that guy's cooking somewhere else it might be worth checking out. Robert Lauriston Sat, 18 May 2013 20:36:34 GMT http://chowhound.chow.com/topics/901078#8082774 http://chowhound.chow.com/topics/861898#8082757 Very cool! It will be great to meet a poster I've been reading for a long time:-) karenfinan Sat, 18 May 2013 20:20:14 GMT http://chowhound.chow.com/topics/861898#8082757 http://chowhound.chow.com/topics/902287#8082745 There was a yoga studio upstairs from day one. I believe it's still open. Robert Lauriston Sat, 18 May 2013 20:15:35 GMT http://chowhound.chow.com/topics/902287#8082745 http://chowhound.chow.com/topics/902370#8082737 Hmmm. I recently had a pleasant lunch at Cafe Claude. You can pretend you're in a Parisian cafe sipping on Kronenbourg beer and eating moules frites. Cary Sat, 18 May 2013 20:09:46 GMT http://chowhound.chow.com/topics/902370#8082737 http://chowhound.chow.com/topics/902425#8082718 Huh, funny mix of American comfort food, Mexican, and Italian. Everything sounds good. Apparently they've been operating as a catering business for 15 years. First time I've seen wine from Wisconsin on a list. Robert Lauriston Sat, 18 May 2013 19:52:42 GMT http://chowhound.chow.com/topics/902425#8082718 http://chowhound.chow.com/topics/902052#8082709 House of Nanking has always had a menu, Peter Fang just didn't always show it to people. Ordering from the menu presented the danger of getting two almost identical dishes, which the waiters (after they expanded and had waiters) would not warn you about. Robert Lauriston Sat, 18 May 2013 19:43:17 GMT http://chowhound.chow.com/topics/902052#8082709 http://chowhound.chow.com/topics/902389#8082692 extraordinary flavors and presentation, creative, inventive, seasonal ingredients, not French, on a Sunday: Commis, AQ, Jai Yun, Aziza (maybe kind of Frenchy) Maybe Michael Mina, I haven't heard anything about it since Ron Siegel took over last year. Manresa's more than 30 minutes. For the most pleasant experience there I think it's essential to stay overnight in Los Gatos. Robert Lauriston Sat, 18 May 2013 19:31:31 GMT http://chowhound.chow.com/topics/902389#8082692 http://chowhound.chow.com/topics/902422#8082675 We are spending one night in downtown Napa and need a breakfast suggestion. We have an 11 am appointment at Far Niente, so anywhere in the downtown area or on our way to Far Niente would work. Thanks. brandygirl Sat, 18 May 2013 19:23:37 GMT http://chowhound.chow.com/topics/902422#8082675 http://chowhound.chow.com/topics/901168#8082563 I had a chili verde super burrito last week at El Farolito on International Blvd. very average... will probably never return. Mission Sat, 18 May 2013 18:15:27 GMT http://chowhound.chow.com/topics/901168#8082563 http://chowhound.chow.com/topics/902172#8082502 What is the brunch like at Cana? I like the sandwiches on the cafe side, but the regular restaurant has just never seemed very appealing to me. abstractpoet Sat, 18 May 2013 17:43:59 GMT http://chowhound.chow.com/topics/902172#8082502 http://chowhound.chow.com/topics/902262#8082361 adesso makes a great manhattan w michters rye which I haven't had anywhere else. i really like their program bc it's bitters focused. camino remains my fave cocktail place for their perfectly balanced drinks, but they are driven by local ingredients focus, which has its limits. rubadubgdub Sat, 18 May 2013 14:16:21 GMT http://chowhound.chow.com/topics/902262#8082361 http://chowhound.chow.com/topics/902371#8082172 http://chowhound.chow.com/topics/774993 Duck chins give your tongue a workout, sliding braised soy seasoned meat off the bones - loved this treat. Thank you to Melanie for organizing this return to Great Eastern and for gathering the 'hounds for their convivial company. It is a pleasure chowing with y'all. My favorites are the bitter melon with fish, turnip cake, and the deep fried taro - not for the boldness of flavor, these are my comfort foods. While the other dishes tickled my palate, these warmed my heart and made me smile. GE validates 2-hr parking at the Portsmouth Square Garage. Good for groups for reservations; excellent service, reliable+food. Cynsa Sat, 18 May 2013 08:55:14 GMT http://chowhound.chow.com/topics/902371#8082172 http://chowhound.chow.com/topics/901769#8082170 Koo is in the Inner Sunset, and the food is great. The service is very good as well. Worth checking out. Tripeler Sat, 18 May 2013 08:53:25 GMT http://chowhound.chow.com/topics/901769#8082170 http://chowhound.chow.com/topics/885578#8081748 I read that as 2:00 am Sunday, I guess she meant Monday. Robert Lauriston Sat, 18 May 2013 00:54:06 GMT http://chowhound.chow.com/topics/885578#8081748 http://chowhound.chow.com/topics/902062#8081588 Windy, MPTF is a favorite dish of mine ever since experiencing good versions from Chengdu-trained chefs many years ago. It's also, as I discovered after reading careful accounts and recipes from Chengdu, a fairly simple dish at heart and not hard to make well. (All the more disappointing that non-Sichuanese chefs often make unrecognizable and boring dishes under the same name - much as cooks all over Europe and elsewhere casually dub any random tomato-meat sauce "Bolognese" though no Emilia-Romagna native would perceive it as such.) As mentioned upthread, I too was surprised (given beef's relatively small role in Chinese cooking generally) that some generally fastidious writers, such as Fuchsia Dunlop who graduated as a chef there before writing cookbooks, stress the use of beef. Earlier sources even refer to practices during Mother Chen's original popularization of MPTF a century ago. But in even excellent US restaurant versions I've generally seen Ma Po Tofu made with pork (like most other dishes with meat) or meatless (I ask explicitly.) Note that in MPTF recipes from China, the meat is a minority ingredient compared to tofu. I've now made MPTF all three ways at home and to repeat from earlier, found the meat only a faint contributor to flavoring, compared to the other ingredients. eatzalot Fri, 17 May 2013 23:09:52 GMT http://chowhound.chow.com/topics/902062#8081588