20th Century Cafe, SF - Get the Russian Honey Cake & Chocolate Chip Cookie - So Good! with PICS
- hhc Aug 25, 2013 09:20 AM
I love 20th Century Cafe! It's so cute & desserts are Yummy! It's across the street from Rich Table on Gough & Oak.
i wanted one of everything, it looks great!
Peach leaf ice cream $3 scoop - it's a tiny scoop, but tasted pretty good.
Russian Honey Cake $6/slice - It's so good! Lots of layers, between 7-9 layers Michelle told me, it changes daily. Moist cake, frosting has lots of honey flavor. It's big enough for 2 people to share. She was making more when I was leaving for the next day.
Chocolate chip cookie $2 - small cookie, no nuts, but lots of melted chocolates in it w/ some sea salt! Delicious.
I bought one Potato Knish $3 - it's small, kinda flaky w/ a mash potato like filling. Just ok for me, not my favorite.
My total was about $15, charged it on my AmEx,
One unisex bathrooms up in the front.
20th Century Cafe
198 Gough St at Oak
SF, CA 94102
Hrs: Tues-Fri 7am-6pm
Sat & Sun 10am-6pm
I read Patricia Unterman's rave about this place, then by chance was able to check it out for a late breakfast. I had the granola with peaches and yogurt with an apple strudel and a cappuccino. Each one was to die for. And the choices were tough because everything looked great. Definitely need more reports from this front!
Thanks for starting a new thread. Glad to hear you like it so much, especially with your eye for value and the quality-price ratio. When I tried it last month, a few days after opening, as noted here, the QPR was border line.
No question that the quality was all there, but some of the prices were breathtaking. Good to see your photo of the saintly honey cake and your comment that it’s enough for two. Much as I loved the cake, the thin slice served to me was so stingy, it was not enough for even one person to be happy. Your slice is at least double assuming the height and diameter remain constant. I appreciated care (and expense) that went into the décor and the vintage tableware, but the prices were still out of line. I guess Ms. Polzine heard the criticism about pricing and made some adjustments. A much needed improvement and one I can get behind. Here’s the Russian honey cake,
This is indeed a marvelous cake and new must-order in San Francisco’s dessert pantheon. The cake part’s a moist spice cake. The frosting seems to be whipped cream based flecked with brittle-like honey bits that soften and diffuse their flavor into the frosting. I saw a container on the counter that was marked something like “honey crunch” or another candy-like term that’s probably a component. When you say it changes every day, do you mean the number of layers? Here’s a better angle on the cut edge and I count eight layers of cake the day I was there.
Also in the sweets arena we tried a slice of a gorgeous peach tart. The very rich crust tasted of browned butter. The sweetness level on the understated side was perfect for my taste.
I was not so taken with the one savory item, the chopped salad with Bulgarian feta. Besides not really being chopped, the greens were limp and overdressed.
More photos for 20th Century:
Will the price change according to how many layers the cake gets on any given day? As much as I love the concept, many of the items are miniature, and sold higher than full sized prices.
The cookies I saw were just barely the size of a dollar coin.
Ice cream sounds like the best value so far, but now I'm expecting a melon ball sized scoop.
We went here last week and I adored the honey cake. The mixture of subtle spice and not-too-sweet whipped cream combined with the expert texture of both crumb and cream...I could say more, but would only repeat what's already been said. Fantastic. Our slice was huge--we split it between two people and still left 1/3 untouched.
I will voice dissent on the peach leaf ice cream. The texture was slightly gummy, and I didn't like the herbal, bitter leaf flavor (which was surprising, because I generally favor herbal, bitter flavors in both food and drink--not sure why it didn't work for me in cream or dessert form). My DC apparently didn't like it either; he took one bite and no more.
So glad to hear that the portion size of the honey cake is growing. Mine was almost see-through and I remember the intense concentration of the counter lady trying to cut such a thin piece without it falling apart.
Interesting take on the peach leaf flavor. I detected some green herbalness and also astringency, like a tannic fuzziness, but not a bitter flavor. Since it's been nearly two months between our visits, I wonder if there's a change in the chemical composition of the leaves that explains the difference. Leaves are starting to fall now, autumn is here.
Has anyone tried another flavor of ice cream here?
Tue – Fri 8:00am–6:00pm
Sat – Sun 10:00am–6:00pm
Still in awe of her honey cake, I wondered if I'd neglected the layered honey cakes common in the Richmond District's Eastern European markets.
I started and finished at Royal Market, a place that has tons of great prepared foods. A $1.50 slice of their seven layered honey cake was stale and the only "honey" flavor came from sawdust-like graham cracker crumbs. If this is 20th century's best competition, they should charge a lot more than $6/ slice....
Royal Market's version has walnut chunks and a dry crumble on the outside, so that matches with your description. But the sponge of the cake wasn't "crumbly"--- it tasted like something that hadn't been prepared fresh that day, kind of like your average wedding cake. Do you have a recommendation for a good representation of Eastern European style layer cakes in the Richmond, honey cake or otherwise?
In any case, 20th Century seems to be going for a different style than what Royal Market serves. The "crumble" on the outside of her cake is made up of tiny fluffy bits and the fresh honey flavor withstood 12 hours in my fridge.
On a revisit, I had a chance to try the $2.50 knish. In size and preparation, this is far from the starch-bombs I've elsewhere had as knishes. It's small, but fantastic. The mashed potatoes are airy and tinted brown by caramelized onions. Caraway and some other spices add a slight crunch.
Here's my description of the Russian style layer cake with bits of meringue and nuts providing the crunch at a defunct restaurant.
I remember going looking for something similar at the Russian stores in the Richmond soon after. My vague recollection is that I learned that these cakes were made by a bakery in Los Angeles and shipped up here frozen. They were only sold whole and were quite expensive then, so my research stopped there.
Interesting....they lowered the price of the knish.
Next I'd suggest they try adult sized portions instead of the cocktail appetizer 2 bites they're peddling.
As for the layer cakes - just as you figured out; you're comparing two different style cakes, and what you perceived as staleness at Royal Market is pretty standard for Russian, and Eastern European cakes of this style. Same as what's sold up and down Brighton Beach. It can be off-putting if you're not familiar with the texture. When they go stale, the cream gets gummy and hardens, and you can't really cut into them but what your describing is also what a "fresh" cake might be sold as. It's hard to say if you got an abnormally old one, because these are sort of dried wafer like cakes, where the acceptability, and concept of freshness isn't like a wedding cake. These aren't always intended to be soft and pillowy.
I don't know who makes a softer Blum's style version of a Russian honey layered cake right now. The bakeries on Geary aren't really using the best ingredients anyway.
You're right about 20th Century having a different style of cake, but Royal Bakery also has a quality issue going on. I confirmed Melanie's info above-- Royal Bakery gets a delivery of honey cake from LA once a week, on Thursdays.
Curious what a better quality cake of this style would taste like, I went to Cinderella bakery. They make everything in house. Once it came to room temperature, their cake was denser than 20th Century's cake and didn't have as airy an icing. I probably wouldn't get it again, but it's a decent cake. The outer crumble was fluffy but a little dry and there were small chunks of walnuts throughout. Undissolved sugar gave an occasional grittiness. The honey's presence was detectable only if you concentrate real hard.
"You're right about 20th Century having a different style of cake"
I'm not sure I understand why you're still comparing them then?
Dryness, undissolved sugars...again, all standard.
I'm surprised Royal Bakery gets even a weekly delivery. Would a fresher cake be more palatable to western tastes, or someone looking for a cake closer to 20th Century's? Maybe a little, but these are cakes I've frequently seen left out, uncovered, seemingly until sold.