http://www.chow.com/boards/1 Thu, 13 Dec 2007 20:02:31 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/665526#5164541 Let me preface what I have to say here with a caveat: I have always been deeply skeptical about all aspects French cuisine. Although my first restaurant line cook's job was in a "Continental" dinner house back in the day, some seed of doubt – a deep-seated native San Franciscan inferiority complex that stretches back probably to the Gold Rush era (ref: "La Poul de Or") -- still resides in me. It's this pericious notion that the French really know the art of eating dinner and that by comparison we're all just a bunch of unwashed dogs at the table, gauche and feckless, that has put me off setting foot in a French restaurant for a long time. So many other great places to eat without the unordered side dish of attitude, no? Well, brothers and sisters, I got over it tonight at Gamine. Oh boy did I ever get over. This bistro, on a stretch of Union Street best known as the Valley of the Last White People in San Francisco (2223 Union St. X Fillmore, 415 771-7771), is the size of your average suburban living room. Depending on the configuration, it's between five and eight tables. In other words: Tight. And loud as bombs. Tonight, a Saturday night, was *real* tight. Because of a large birthday party group along one wall, the entire room was five tables. (There's also a very nice private room in back, which was probably too small to accommodate the birthday party.) My family – four adults and a six-year-old – rarely agrees on anything. And we never agree on food. Yet we were unanimous in our take on Gamine: Great food, great wine, great service. The total experience. Grand slam memory. The $264 tab (including 20 percent tip, and a sufficient amount of quality wine) represented a very good value, by any measure. When we walked (waddled) out of there, we were *completely* satisfied. All was right with the world. For starters: The excellent thin fries with garlic aioli; mussels in wine, garlic and butter; calamari with spicy aioli. Three home runs and we're just getting warmed up. (Figure two or two-and-a-half hours for dinner. So be sure you are in the company of people you actually like.) Of course, sopping up the sauce from the PEI mussels with the decent bread at the table was a highlight in itself. The PEI mussels aren't nearly as intense as the feral mussels we gather right off the San Mateo County coast, but they were delicious in their own right. As good as restaurant mussels get. The entrees: My wife had the basic burger (served on a baguette that was just right, not too thick, not too chewy) with blue cheese. (On the burger – beef, fish or vegetarian -- there are four decadent cheese options, plus the option for bacon AND a poached egg, because so many people in the region don't get enough cholesterol.) Her take on it: Orgasmic. My mom's mussel entree (same prep, plus cream, shallots, etc.) also two thumbs up. My mom's boyfriend (one tough customer) proclaimed his salmon among the best ever. And my marinated lamb, heavy on the garlic and thyme, was perfect as well. The little girl had the spaghetti carbonara, old-school, with raw egg, and pronounced it delicious. (She was so stuffed with mussels, calimari, carbonara, etc. that she even passed on dessert, which is extremely rare for a six-year-old who has never met a cheese plate or chocolate mousse she didn't love.) There is no great secret secret to what these folks are doing right. It's called a cow. There is cream. There is butter. There is a LOT of cream and butter in everything. Not rocket science. This stuff makes you feel good. Duh. Have another glass of wine. It's excellent, too. To finish, Grandma and her boyfriend had a decadent creme brulee which they proclaimed "best ever" (both having spent substantial time in France). I finished by telling the owner, "just pick me out a nice glass of sparking wine." By this point, my trust in him on calling wines was 100 percent. When the guy who built the menu and the wine list is serving you, how much better can it get? Gamine is a smart operation: These guys figured exactly what they wanted to achieve, then scaled everything to the milliimeter to make sure they executed perfectly. There is no way in the world that this level of service could be delivered if they had 12, 15, 18 tables. It just doesn't scale up. The owner seated us. He chatted with our daughter and thoroughly charmed her. (This is not a place to bring little kids, by the way.) He called the wines exactly. (PLEASE do yourself a favor and let your server drive on wine selection. The owner's picks – a bottle of French sauvignon blanc for our first course, plus by-the-glass picks tailored for each of our entrees – were dead-on. And there's no way in the world we could have done as well navigating the list on our own.) In short, regardless how you feel about the French, if service matters to you, this is someplace you will appreciate. It's just a flat-out pleasure to see people who are so far beyond merely competent. The service at Gamine was masterful. Nits to pick? Zero. Gamine was the total experience. And a good value to boot. No reservations for parties smaller than six. So be prepared to cool your heels up to 45 minutes on the weekend. Don't worry. Once you're inside, you're in very good hands and there's nothing to do but roll up your sleeves, loosen your tie, tip back in your chair, drink a glass of beautiful wine and thank God you live in a city that could support a little restaurant that's this good. Everything is going to work out just fine. Sushi Monster www.emeraldlake.com/sushilist.html Sun, 08 Nov 2009 07:45:28 GMT http://www.chow.com/topics/665526#5164541 http://www.chow.com/topics/463813#5164521 KTSF 26 (comcast cable channel 8) 9:15 pm Sundays has a Japanese (locally produced) show called Hello Restaurant. About 3 weeks ago they showcased Sushi Ran in Sausalito. Zaru soba was shown and made from scratch (maybe not the buckwheat seed milling...but definitely the dough making, kneading, shaping, cutting of the dough into noodles, cooking, straining, and plating). Sun, 08 Nov 2009 07:05:50 GMT http://www.chow.com/topics/463813#5164521 http://www.chow.com/topics/46006#5164494 I know this is an old thread but.... Yu Shang really was the best around.. when Henry was there. I lived in that area for 7 yrs and once I was inroduced to them - really HIM - we went there once a month plus special celebrations like birthdays. I've never found anyone I loved as much and he was not just our chef but a dear and treasured friend that I miss tremendously to this day. He went to a place in Petaluma I think it was, and we found him there... but then after that, gone again. I'd like to know where he went too if u ever found out. Last time I went to Yu Shang it was still very good.. just not the same with him gone though. Second to that, King of the Roll was better than most others right in that area. I wonder if they still are, it's been so long... or if they are even still there. Sun, 08 Nov 2009 06:26:39 GMT http://www.chow.com/topics/46006#5164494 http://www.chow.com/topics/664573#5164365 Cendol doesn't appear to be on the menu at Penang Garden or Singapore Malaysian, but I'm guessing that at least one of them will make it on request. Penang Garden makes Ais Batu Kacang and Singapore Malaysian makes a similar-sounding dessert with green beans, so maybe they have stock most of the cendol ingredients already? Sun, 08 Nov 2009 04:11:02 GMT http://www.chow.com/topics/664573#5164365 http://www.chow.com/topics/665395#5164337 Haven't been there in years, but I do remember the ice cream AND the crab sandwiches were delish. I hope the crab sandos are still available and taste as good as I remember them. I agree that everything else non-ice cream is very lacking there. But the crab sandos were good.... Sun, 08 Nov 2009 03:56:44 GMT http://www.chow.com/topics/665395#5164337 http://www.chow.com/topics/664481#5164298 That's definitely why I like Berkeley Bowl - the one-offs make it much easier to go out on a limb. The Buffalo Bill Orange Blossom ale (spring) was far too sweet and heavy on the orange last season, so if you feel their Pumpkin's improving, I hope that will be refined as well. Sun, 08 Nov 2009 03:31:41 GMT http://www.chow.com/topics/664481#5164298 http://www.chow.com/topics/665490#5164282 Hey, Thanks for the reply... We are just going out for dinner NYE ( unless you can recommend anything) as we are out of town and thought a couple of bottles of wine and amazing food would be nice.. Maybe even some life music in the back ground... We do not mind spending money on a good night anywhere from $100 pp to $250pp given the right environment. Not sure if this is good money for America on NYE for dinner or not. Thanks for the feedback on La Mar... Sun, 08 Nov 2009 03:20:01 GMT http://www.chow.com/topics/665490#5164282 http://www.chow.com/topics/585850#5164172 Welcome back! Relatively new in Santa Clara is Beque, a terrific Korean place. Be sure to order 2 entrees so they'll fire up the table burner for you. I like Dosa Place, too. Just 6 miles down the road in Campbell is Aqui for Southwestern fare, and in-between is a very good new Texas BBQ joint, The Line Shack (better than Andy's, Sam's, and Frank's). http://www.bequekoreangrill.com/ http://www.aquicalmex.com/home/index.php http://www.thelineshackbbq.com/ Sun, 08 Nov 2009 02:15:08 GMT http://www.chow.com/topics/585850#5164172 http://www.chow.com/topics/606096#5164134 Does anyone know where they are moving to? I had heard that some of the partners were going to leave, but today, there was a moving truck taking barrels out and a for lease sign on the building. The website is still operating. Sun, 08 Nov 2009 01:55:39 GMT http://www.chow.com/topics/606096#5164134 http://www.chow.com/topics/665437#5164123 Yeah, Happy Quail definitely had it just a few weeks ago, so it's probably not that far out of season. Though I think it's over now, but you could check. For frozen, I'd check places like Whole Foods. Sun, 08 Nov 2009 01:50:16 GMT http://www.chow.com/topics/665437#5164123 http://www.chow.com/topics/600098#5164105 I hope it doesn't turn into an ego conflict thing - I really enjoy Lalime's as it is and hope it stays similar in style and price Sun, 08 Nov 2009 01:38:09 GMT http://www.chow.com/topics/600098#5164105 http://www.chow.com/topics/504007#5164098 I have been using Marash a lot over the past couple of years. Currently buying from Whole Spice via Pasta Shop. Sun, 08 Nov 2009 01:35:25 GMT http://www.chow.com/topics/504007#5164098 http://www.chow.com/topics/665473#5164097 Didn't burn down just had a little fire and was back on line within a day or so. http://www.scsextra.com/story.php?sid=79580 Sun, 08 Nov 2009 01:34:48 GMT http://www.chow.com/topics/665473#5164097 http://www.chow.com/topics/665443#5164075 I like First St. Cafe for brunch. Great sandwiches, salads, soups and dessert. They use Acme bread and most everything is made from scratch. My fave is the hot crab artichoke open face sandwich, very filling and big enough to share. The sandwich was featured in Bon Appetit magazine 2005. Also worth mentioning on First St.- Randy's, Issy's and Sandoval if you like Mexican. Matsuri for Japanese Sala Thai for Thai food Sun, 08 Nov 2009 01:19:52 GMT http://www.chow.com/topics/665443#5164075 http://www.chow.com/topics/665471#5164016 Strolled into Roland's (in the Lower Haight) today and to get my 2X weekly bagel fix. Yes, the bagels are as good as people say they are. But today he had a few pies up top. My partner said she wanted to try them, and I wasn't arguing. She's gone for the day but I just snaked a piece. The pie is amazing. Roland really knows how to bake. Perfect crust, fresh apples, good sweetness (some will find it too sweet)… did I mention the crust? Definitely worth a try. At $14, cheaper than the crappy pecan pie I picked up from the corner market last week. So… where else in SF can I get a pie that will make me as happy as this one? Sun, 08 Nov 2009 00:37:01 GMT http://www.chow.com/topics/665471#5164016 http://www.chow.com/topics/665469#5164000 This weekend at the SF Design Center. The website doesn't give much detail (the schedule of demos and events didn't get posted): http://www.pacificexpositions.com/FabFoodFest/index.html Anyone go today? Worth going tomorrow? Sun, 08 Nov 2009 00:30:47 GMT http://www.chow.com/topics/665469#5164000 http://www.chow.com/topics/665277#5163981 Partly depends on time of day and budget (though Taylor's is now pushes $15 per person with a cheeseburger, drink and fries or onion rings) but a local favorite is Mary's Pizza on Summerfield, best burgers in town (and better than Taylor's by a few notches) are at Superburger on Fourth though not sure everyone will fit, it's a tiny spot and not open late. A step up in budget is Flavor on Courthouse Square which is open late and seems to keep lots of people happy with a wide variety of food from decent-enough pastas to burgers and fresh fish. (Plus a good wine by the glass selection.) Sun, 08 Nov 2009 00:22:52 GMT http://www.chow.com/topics/665277#5163981 http://www.chow.com/topics/665462#5163929 Was in the area, stopped in. Shanghai. I thought the XLB were seriously tolerable. The skins were very thin, nice sense of ginger, piping hot soup, fairly rich broth, decent price. I had another dish that was spicy meat meat mixture or something. More of a szchuan dish than a shangahi dish. Maybe a little salty. Reasonably spicy, good kick, not actually spicy. The menu's a little short, a real mom and pop. Sat, 07 Nov 2009 23:48:31 GMT http://www.chow.com/topics/665462#5163929 http://www.chow.com/topics/657912#5163874 +1 in a big way - Gizdich in Watsonville's the real deal. Their juice changes through the year as you might expect - now's the time. A pleasant trip from San Francisco -- South on Rt 1. Only eats to consider in town: Green Valley Grill, lunch weekdays only; dinner Mon-Sat. But - no New England cider here. Is there anything better? As a kid near Philadelphia, was fascinated with cider fermentation in the sun - sure miss it. The apple press everyone went to in the fall's no longer there...too bad we didn't get the operator's secret apple mix formula. If you can get the tour of Martinelli's in Watsonville, old plant, you can sample fresh pressed, unfiltered juice. That'll light your fire.... Sat, 07 Nov 2009 23:19:55 GMT http://www.chow.com/topics/657912#5163874 http://www.chow.com/topics/664271#5163740 me, too... I went out at Pillar Point Harbor - but not this season :^( Sat, 07 Nov 2009 21:49:20 GMT http://www.chow.com/topics/664271#5163740 http://www.chow.com/topics/664915#5163709 Ordered last night. All in all it was probably the best BBQ we've had in the area. The chicken was perfect - tender and juicy with nice kick. The ribs were nice and meaty, almost fall-off-the-bone. Collards were amazing, much like Robert said. They also gave me a sample of their SPICY sauce, which is new. It was super hot but the taste was great. I think there's habaneros in it. We'll be ordering again. And I think they're the only BBQ place in the area that uses real quality meats - all-natural pork and free-range chickens. Sat, 07 Nov 2009 21:35:19 GMT http://www.chow.com/topics/664915#5163709 http://www.chow.com/topics/665331#5163578 We went to Amarena for the first time last Saturday and liked it a lot. I don't understand why it doesn't get mentioned more often. Maybe I'm glad it doesn't get mentioned more often. Friendly staff and owner and kind of a romantic little place. We'll definitely return. Sat, 07 Nov 2009 20:23:16 GMT http://www.chow.com/topics/665331#5163578 http://www.chow.com/topics/665332#5163519 Importing the cream is a clever idea. A16 gets its burrata from Gioia, so you've probably had it elsewhere. They fly theirs in daily for maximum freshness. Sat, 07 Nov 2009 19:52:27 GMT http://www.chow.com/topics/665332#5163519 http://www.chow.com/topics/665333#5163375 The robata and the butterfish are the main draws for me. For sushi I prefer Uzen. Sat, 07 Nov 2009 18:21:44 GMT http://www.chow.com/topics/665333#5163375 http://www.chow.com/topics/665388#5163360 Imperial Tea has a few daily specials and currently both the SF and Berkeley locations are offering the pumpkin shao mai. There are four shao mai stuffed with pork and pumpkin ($5). They were tasty but the pumpkin flavor didn't really pop out. There was a little visual appeal with bits of orange pumpkin. The texture was a little softer than most shao mai. I probably should have ordered the regular for comparison. The Berkeley shop is located in the Epicurious food court, has a large menu of tea and an open kitchen where a dozen or so dishes are made to order such as dumplings, green onion pancakes, salads, soups, entrees and hand-pulled noodles. The dishes use organic ingredients. The menu on the website states "! We use Niman Ranch & organic Prather Ranch meats, Giusto organic flour, organic brown rice, and local produce. We cook exclusively in organic tea seed oil that we import" I haven't been here since Epicurious opened a few years back and then I just walked in to see what it looked like. There have been a few positive reports on Chowhound. Yelp currently has almost 70 reviews giving Imperial Tea. a four star rating. I agree. It is really a pleasant peaceful stop. Nothing more is required than to order a pot of tea which are mostly $5. They have a number of tea snacks as well. Sit either at one of the rosewood tables inside or in the pretty patio area outside. Today the Caucasian servers wearing black Chinese jackets and hats were very knowledgeable about the tea. I was hesitant about some of the tea and my server brought out three for me to smell to make a selection. This must be a great place to work. In the lull of the afternoon, the two Chinese ladies who do the cooking made lunch for themselves and the two servers. There were onion pancakes a bowl of braised greens and noodles that were added to a soup. When I got the bill I asked if a dish I saw on the menu was what they had. It turned out the ladies just whipped up something they liked themselves. On the rainy day it was homey and almost ceremonial the way they set the table. Anyway, I definitely will be back to try more of the menu and when I need a place to relax and have some tea. Sat, 07 Nov 2009 18:10:49 GMT http://www.chow.com/topics/665388#5163360 http://www.chow.com/topics/665265#5163092 Thanks all. Very helpful. Well, the recipe is more of assembly instructions involving olives, carrots and Frischkäse; sort of crudité than anything else. It sounds like Philly Cream Cheese or Ricotta may do the trick. Thanks again! Sat, 07 Nov 2009 15:35:32 GMT http://www.chow.com/topics/665265#5163092 http://www.chow.com/topics/665347#5162794 If they are not Harry and David pears, they are grown in the same area. Of course, they aren't getting the care of those picture perfect unblemished pears http://www.goodfruit.com/issues.php?article=1565&issue=37 Dificult to say if they will taste the same as they need to ripen a bit. Sat, 07 Nov 2009 07:38:21 GMT http://www.chow.com/topics/665347#5162794 http://www.chow.com/topics/664208#5162764 Good trip report. You covered a whole spectrum of places in a short time. I will say that Alfred's has passed its prime. While it does have its charm and nostalgia, the food doesn't make up for it. My last steak there was overcooked and tougher than my pair of Nikes. Sat, 07 Nov 2009 06:43:44 GMT http://www.chow.com/topics/664208#5162764 http://www.chow.com/topics/544774#5162690 We were planning to go to Athena Grill tonight, but the city of Santa Clara took away some of their space and the line to get in was really long. So we headed to Zafran for a long-overdue return visit. The goat biryani was as awesomely delicious as ever, with the ginger and other fresh herbs and spices. We also had the chicken karahi which was a delicious curry - whole chicken pieces with some chicken dissolved in the sauce as well. Strangely enough they are now offering some Mediterranean / Persian dishes in addition to the Pakastani and Indian food. Most people seemed to be sticking to the Pakistani specialties. They weren't doing as much business as on previous visits, so please support one of the finest Pakistani place in Silicon Valley. Michael Sat, 07 Nov 2009 05:19:06 GMT http://www.chow.com/topics/544774#5162690 http://www.chow.com/topics/662894#5162583 Okay...I originally suggested the challah at Canyon Market which is certainly adequate. But today I tried the Challah from Destination Bakery because of Kmanlove's recommendation. This blows the socks of Canyon's and is the best I've had so far in the city (okay, I haven't had that many, but still). A truly beautiful loaf! Sat, 07 Nov 2009 03:46:42 GMT http://www.chow.com/topics/662894#5162583 http://www.chow.com/topics/665167#5162559 Just to clarify: Left Bank in Larkspur is still open. [In opposite direction of your drive, OP, so not suggesting it for you.] Actually, not suggesting it for others either. Just to clarify. Sat, 07 Nov 2009 03:31:21 GMT http://www.chow.com/topics/665167#5162559 http://www.chow.com/topics/655163#5162514 I needed to go out early this morning so I stopped by and got the $2.99 breakfast - 2 eggs any style, potatoes or grits, chicken basil sausage or turkey bacon, slice of Texas toast. While waiting I had a glass of sorrel which was nice, very gingery. With Jamaican joints I've never had carbonated ginger beer, it is always non-carbonated. Anyway, looking closer at the menu, I noticed the Jamaican breakfast option after the fact. I asked about that. He said he was planning to start that on Sunday. He is also adding Jamaican soups to the menu next Friday. Seems like the prices which seem reasonable are a little high for the local Jamaicans, so he is adding the soup so they can have a low cost filling meal. The Jamaican breakfast will have greens, fish, festivals and mashed plaintans. It seems he was really into plaintains today. He talked lovingly about how the juices of the other items mix with the mashed plaintains and it was so good. Ackee and Salt cod will be available. He said that Jaimacan breakfasts are not as protein packed as American breakfast. One other breakfast dish he mentioned was pickled mackarel. That's a new one to me. He talked a little about how the food evolved from when Jamaicans were slaves and how they made delicious food out of very little. Anyway, as to the breakfast, He did ask if I wanted a soft scramble ... I don't. He did an excellent job of the eggs. They were very creamy and mixed with bits of chopped onion and pepper. I enjoyed those a lot. As to the potatoes and sausage ... my advice is to choose the grits and bacon instead.The potatoes were overcooked and rewarmed. The sausage were a bit dry as chicken sausage sometimes is. One of these days, I'll give his pancakes a try ... right after I have that Jamaican breakfast. Sat, 07 Nov 2009 02:55:47 GMT http://www.chow.com/topics/655163#5162514 http://www.chow.com/topics/664799#5162437 Nancy Berry posted a link to Thai vegetables last year including some morning glories. http://www.simply-thai.com/Thai-Market_Fresh_Vegetables_eng.htm Sat, 07 Nov 2009 02:11:58 GMT http://www.chow.com/topics/664799#5162437 http://www.chow.com/topics/665278#5162423 Here are a few places with beer pitchers, how special they are is a mystery to me. Milano Pizzeria and Italian Restaurant Cybelle's Front Room Pizza Orgasmica & Brewing Company Golden Boy Pizza Goat Hill Pizza Dino's Pizza Sat, 07 Nov 2009 01:57:24 GMT http://www.chow.com/topics/665278#5162423 http://www.chow.com/topics/599880#5162317 Interesting. I was there for dinner this week as well and noticed the food was a little off. The trout wasn't as cripy as I had before and the Pad Thai was too sweet and sticky. We went pretty early so there was no wait, but I did notice it was filling up pretty quickly. Sat, 07 Nov 2009 00:43:38 GMT http://www.chow.com/topics/599880#5162317 http://www.chow.com/topics/606860#5162094 Thank you....how are the prices? Fri, 06 Nov 2009 23:02:27 GMT http://www.chow.com/topics/606860#5162094 http://www.chow.com/topics/665091#5161798 Vanessa's. Yes. I couldn't remember the name. Fri, 06 Nov 2009 21:33:26 GMT http://www.chow.com/topics/665091#5161798 http://www.chow.com/topics/665256#5161786 Here's a link to reports fr the one in aug 2008. http://chowhound.chow.com/topics/548743 Fri, 06 Nov 2009 21:30:47 GMT http://www.chow.com/topics/665256#5161786 http://www.chow.com/topics/646501#5161677 I had lunch over Labor Day at Flying Fish. The fish and chips were excellent, crisp, not greasy and reasonably priced (3 pieces $8 bucks). The menu says they use tempura batter and rice bran oil to fry. Best I've had in a long, long time. Friends had the fish tacos and it looked like the same fish or at least fried the same way. I didn't sample (didn't ask about the cabbage or sauce) any but the fish was excellent. Fri, 06 Nov 2009 20:54:53 GMT http://www.chow.com/topics/646501#5161677 http://www.chow.com/topics/660952#5161649 We were there on a Monday a few weeks ago (Oct. 5) Fri, 06 Nov 2009 20:45:37 GMT http://www.chow.com/topics/660952#5161649 http://www.chow.com/topics/652022#5161513 Cool! Congrats on the new gig.... and look forward to checking out the Kenyan. Fri, 06 Nov 2009 20:10:56 GMT http://www.chow.com/topics/652022#5161513 http://www.chow.com/topics/665004#5161478 Ooh, I plan on being in SF for my birthday this weekend as well! And I think I'll be at Tartine for lunch Sunday too, unless I get a craving for a burrito or something. I'm as overwhelmed and inundated with choices as you are, natalie. Hope you have a fun weekend! Fri, 06 Nov 2009 20:00:02 GMT http://www.chow.com/topics/665004#5161478 http://www.chow.com/topics/665191#5161432 Thanks Robert - checked out SPQR's brunch - looks faboo! Thanks for taking the time to recommend something new to me! I'm in HMB, and am not all that familiar with SF restaurants. Fri, 06 Nov 2009 19:41:54 GMT http://www.chow.com/topics/665191#5161432 http://www.chow.com/topics/630279#5161331 So Seafood City off of Diamond Blvd. in Concord (where Circuit City used to be) opened yesterday. Only the market is open for now, though. The restaurants (Chowking, Jollibee, Tokyo Tokyo) and other businesses aren't open yet. The market itself is nice and bright, and most importantly, clean! A lot of your favorite Filipino/Asian items can be found here. I noticed a lot of the workers from the Vallejo market are also working at this new place. One of my favorite things is that you can get your fish fried for free. My friend paid $2 for a whole tilapia and had them fry it. The parking lot is of decent size, but I'm sure it can get pretty busy. I can't wait until the restaurants open, though. I work just down the street from here, so I'm going to be visiting a lot during my lunch break. =) Fri, 06 Nov 2009 19:10:19 GMT http://www.chow.com/topics/630279#5161331 http://www.chow.com/topics/665101#5161180 That's the smallest of Berkeley's three markets, since it's limited to organic vendors, maybe half the size of the Saturday and Tuesday markets. Phan Farm is great and Thursdays only. Two of my other favorite produce vendors are there, Catalan and Lucero. I like the Saturday one best as Tercera, Fatted Calf (charcuterie), and Ludwig Avenue (chickens and eggs) are there. Avalos, my other favorite for produce, does Tuesdays and Saturdays only. Fri, 06 Nov 2009 18:25:57 GMT http://www.chow.com/topics/665101#5161180 http://www.chow.com/topics/661730#5161105 I thought the portions were fine. Bill seemed reasonable for the quality. Fri, 06 Nov 2009 18:02:04 GMT http://www.chow.com/topics/661730#5161105 http://www.chow.com/topics/665189#5160945 http://www.oaklandmagazine.com/media/Oakland-Magazine/November-2009/Too-Many-Cooks/ I thought you all might find this article interesting. It focuses on restaurants with female chef/owners. I love many of the restaurants on the list and look forward to trying more. This issue also has a review of Pican as well as an article on area restaurants serving brunch. The whole issue is available on line. Enjoy. Fri, 06 Nov 2009 17:03:29 GMT http://www.chow.com/topics/665189#5160945 http://www.chow.com/topics/596822#5160157 Yes, both lambsquarters and purslane grow around here, it is just that in an Iowa garden you will end up involuntarily "harvesting" at least as many of these plants as the crops you've planted. Fri, 06 Nov 2009 08:04:18 GMT http://www.chow.com/topics/596822#5160157 http://www.chow.com/topics/657849#5160139 I went back Sunday and it seems like the funky tomatoes may have been something that cross-bred. It wasn't on purpose Speaking of cross-breeding and mystery produce, I bought a lot of the different varietis pf eggplant which included a bright yellow one. I ate the mutant yellow eggplant http://chowhound.chow.com/topics/665097 I made a final run of the seasonal farmstands. Many had tomatoes, but they looked pale ... .like the ghosts of summer tomatoes past The only exceptions were Tomato Heaven and Tierra. Tierra only had one variety, but Tomato Heaven still had quite a few varieties. As far as, cherry tomatoes, the favorites of the owner were the Rose Quartz. They were good but whatever the orange cherry tomatoes were they were my favorite. The eggplant, all five varieties, and mutant yellow eggplant were quite good. The peppers were really beautiful as well but I haven't tried them yet. Fri, 06 Nov 2009 07:40:55 GMT http://www.chow.com/topics/657849#5160139