Bay Area Farewell Tour
- Eat_Nopal Jul 10, 2008 02:32 PM
Fellow Chow friends... I am sorry to be leaving you... but the Nopales are moving to Oahu next month. Along those lines I have been running 60 minutes & lifting weights everyday to make up for the planned culinary debauchery... my intention is to pack my fat cells with Bay Area flavors that will not be easy to find in Oahu. My preliminary assessment is:
Easy to Find on the Islands
> "California Cuisine" which goes by "Hawaiian Fusion" there... I have found enough great examples & quality of ingredients to realize its going to be there, without any doubt.
> Japanese, Vietnamese, Thai... can be found in quality & in numbers. Hawaiian (goes without a doubt).
> Old School Cal-Mex... I have confirmed there are a couple of places that do your old school standards quite well.
I Am Not Sure If Its There
> Regional Chinese or Specialized Korean
> Straight Up American BBQ or Diner
> Regional Italian (there is a heavy Italian influence in Fusion places... but I am not sure if there are many pure Italian places)
Foods I Am Almost Certain Aren't Available
> Indian, Pakistani, Afghan
> Greek, Lebanese, Persian, Turkish,
> Ethiopian, Moroccan,
And of course... I will miss Mexican cuisine quite a bit.
So my mission over the next month is to soak up as much Near Eastern, Middle Eastern, Ethiopian, Mediterranean & Mexican cuisine that I can.
I will make several trips to S.F. & Oakland in the next month.... please advise me... where should I eat?
Turkish: Turkish Kitchen, Berkeley
Afghan: Helmand Palace, SF
Persian: Maykadeh, SF
Ethiopian: Cafe Colucci, Berkeley
Middle Eastern: Old Jerusalem, SF
In descending order of importance to hit, imo...
Helmand Palace (Afghani)
Taste of the Himalayas (the one in the Marina, Nepalese)
BTW: It is as inauthentic as it gets -- and deliberately so -- but try Maui Tacos once in Hawaii. I absolutely cannot get enough of them when I'm there. The pineapple/chipotle sauce is SO awesome!
There appears to be an opportunity to open a decent Mexican restaurant or taqueria in Oahu. I've been to a few pretty okay sit down places but the taquerias were lacking, not even mentioning Baja fish tacos. Baja fish tacos in a high traffic area, like downtown or Waikiki could do very well. Best of luck..enjoy the plate lunch.
I agree... I see Oahu being a great opportunity... I think there is so much ingredient cross pollination that I think Hawaiians would really dig regional Mexican like Yucatecan, Baja, Coastal Oaxacan & Guerrense etc.,.. but the job I am taking entails a 10 year commitment so don't expect anything from me in the near term. Although, once the baby is old enough to tend a cash register I might try to do the Farmer's Market food stand thing as a hobby.
I'm going through the same process right now - moving to Philly in one week and I've been eating those foods I will miss most before I leave. My priorities and preferences are a bit different than yours, but here's my list:
Italian - Dopo, Pizzaiolo, Incanto
Ethiopian - Cafe Colucci
Indian - Mint Leaf (*sigh* why did I discover the best Indian in town so late?)
Mexican (which we likely don't see eye to eye on) - Primavera Stand, Tacubaya (lengua tacos, churros and Mexican chocolate), Picante
Charcuterie - Fatted Calf, Boccalone,
Fresh Produce - Frog Hollow Cherries, Ram Das Apricots, Dry Farm Tomatoes
Local Cheese - Andante, Cowgirl
Local Beer - Trumer, Russian River, Rogue
Local Meat - Prather Ranch Beef, Marin Sun Farms Goat and Lamb
Dessert - Sketch Ice Cream, Recchiuti (fleur de sel caramels)
Brunch - Eccolo
Specific Dishes: Eel Banh Mi at Sea Salt, Fried Chicken at Ad Hoc, Tomato-Asiago Pizza at Cheeseboard, Fried Chicken and Waffles at 900 Grayson
re: Morton the Mousse
Hey, Morton! I just got back from a few days in Philly, and good cheese (although of course, not Andante) and good locally made chocolate are a couple of things you probably won't miss. I think the problem will be finding places that use the kind of humane/sustainable/organic ingredients you insist on.
re: Ruth Lafler
What ... not even a hint of where the wedding dinner was?
Anyway, no Ajanta in that list?
WIth other I agree
You might stop by the two Persian Deli's on Solano ... Zand and Saffron Gourmet.
There is Lebanese Mid-Eastern ... Wally's in Emeryville .. and you really should try their tamales.
If you find yourself near the Old Oakland Farmers Market on a Friday before 2pm, you might try Art of Falafel (no reports yet) washed down with a nopales aqua fresca from the aqua fresca stand ... and there is bolinin at East-West Afgan foods.
As much as I hate to say this, If you haven't tried the naan at Naan N' Curry, it is worthwhile ... just don't order another thing on the menu ... naan only.
Indus Village in Berkeley has some nice food.
Mint Leaf is better than Ajanta in every regard - better sauce, better meat, better paneer, better fry technique, better lassi. Without question, it's the best Indian food in Berkeley, and the best organic Indian food in the East Bay. The only thing Ajanta does better is the rice. I'm just bummed that I didn't try Mint Leaf until a couple of weeks before leaving. I've been meaning to write a report, but the moving van is coming this weekend, and I still have about 10,000 reports to post on the West Canada board from my honeymoon...
The wedding was held at a private estate. A chef from one of our favorite restaurants prepared the dinner. The meal lasted over four hours. You can probably guess where the dessert came from ;) Here's the menu:
I'm looking forward to the challenge of eating local/sustainable/humane food in Philly. It's so easy to preach the lifestyle in the Bay Area - this will really test our devotion.
From what I've heard... there is lots of good, sustainable stuff being produced by the Amish in rural PA... aside from the popular bashing of San Francisco / California's top quality Fruits & Nuts that some East Coasters like to indulge in... someone must be consuming it... and if demand isn't high... then it might even be cheap compared to the absolutely ridiculous prices here.
re: Morton the Mousse