This Sunday stay cool with free scoops from Milk for National Ice Cream Day. Just say the secret code phrase "I scream, you scream, we all scream for ice cream" (embarrassing, I know) for one scoop of their delicious banana dulce de leche or other homemade ice creams. Sweet deal!
My friend David made this last weekend and it blew my mind. Tangy, fresh, tender and incredibly flavorful! My mouth waters every time I think about it!
David's Lemon Caper Chicken Salad makes 3-4 servings
2 chicken breasts 1 small jar capers (3.5 oz) 1/2 cup crushed almonds 1/2 cup fresh dill, chopped 1 cup mayonnaise 1 1/2 lemons 1 clove garlic 2 bay leaves butter salt & pepper
Preheat oven to 400 degrees. Trim chicken breast and season with salt & pepper. Lay in a baking dish and squeeze the juice of a whole lemon over both breasts. Set a bay leaf on each, then a pat of butter over the bay leaves. Bake for 35-40 minutes. Cool cooked chicken breasts. Chop coarsely and mix with capers, dill, almonds, garlic, mayonnaise and juice of 1/2 lemon. Combine thoroughly. Season to taste with salt & pepper.
Serve with crackers, toasts, or croissants. Also delicious in a halved apricot.
Hidden in the depths below Nob Hill's palace hotel the Fairmont, a relic housed comfortably for decades may just be heading off to the pawn shop. Behold the endangered Tonga Room, San Francisco's prized jewel of the Tiki underground. Let me take a few steps back and start off by saying that I have a mega soft spot for all things Tiki. Classic grog recipes in the Beachcomber and Vic styles, kitschy Polynesian dens that skate the line between novelty and dive, Easter Island aesthetic, pu-pu platters and a year-round celebration of Summer love... Spawning among many things a contemporary cult California art movement, Tiki is for many a lifestyle, and practically a state of mind. I enjoy my nights at Los Feliz's Tiki Ti, Tucson's Kon Tiki, and Portland's Alibi, have a renewed appreciation for fruity cocktails and bartend my parent's annual summer Tiki parties, but stop just short of the Hawaiin shirt. Despite its popular resurgence in recent years however, Tiki has suffered significant decline, especially in the closing of many Tiki [bar] institutions, such as the close of the original Trader Vic's in the Beverly Hills Hilton. Most of those kooky old Tiki themed bars and hotels in the coffee table books you see are now generic motor hotels and Chinese restaurants - or flat out gone, bulldozed for a contemporary neighborhood makeover. Just now when it seems popularity could save this species, reality proves it may in fact be time for a Tiki historical society. OK, so back to San Francisco. Sitting in Dolores Park on a sunny Sunday, I hear some of the folks I'm hanging with are going to the Tonga Room that evening. Sounds Tiki, so I inquire further. They explain that the Tonga Room is a must (especially since it is going to be closing soon) and is the Granddaddy of the bay's Tiki set, situated in the basement of the historic Fairmont Hotel where it's existed since the late 1940s (the hotel's history overall really is quite interesting). The large room which once housed the 'Fairmont Plunge' pool debuted in 1945 as the S.S. Tonga, featuring a live band-carrying boat in the middle of a pool and a dance floor made from the actual deck of the S.S. Forrester ("one of the last of the tall ships that plied the route between San Francisco and the South Sea Islands").
The Tonga's swinging early days post WWII.
Mid-century Tonga!
The Tonga today.
Naturally I was game, and excited to expand my Tiki repertoire. I have to admit though that following my deck sunning and champagne drinking at Medjool earlier in the day and a quick stop to slug a gimlet and see a friend sing at Martuni's, I was not altogether sober arriving to the Tonga Room (hmm, blurry photos). But boy did I gasp walking from the elevator and the sterile hotel hallway into this dark and lush Tiki behemoth. As I ordered a Scorpion (to share? I may have had this on my own...), the live band's boat floated toward the back wall and the lights dimmed. Thunder boomed from invisible speakers and Disneyland lightning cracked through the dark. Holy crap, a storm was hitting - And it was suddenly downpouring inside the freakin' bar!Before I knew it, the boat and band were back in the water, a friend and I were ballroom dancing on the deck of the S.S. Forrester, and either I misplaced my Scorpion, or I drank two... But it really was the most amazing time!Back in LA, I did a little research on the rumors about the Tonga Room closing soon. Laughing Squid and Tiki Central Forums confirmed the rumor, citing that a new hotel construction plan would replace the existing Fairmont Hotel Tower with a new residential condo tower. The Tonga Room, at the base of the existing tower is missing in the envisioned building plan... replaced by a new grand ballroom. Hotel officials have claimed that no construction will commence until 2012, but the Tonga's devout followers have already started to rally to save it. A New York Times article brought the issue national, with pages like Save the Tonga Room popping up online garnering surprising support. The city has yet to get involved, and for now it looks like the Tonga's days may be numbered. As I sat that night and took in the grandeur of the room, my sentimentality kicked. This was one of the most impressive bars PERIOD. While the idea of this piece of cultural history disappearing is distressing, I felt very grateful to be experiencing it, and as the cap to a really perfect San Francisco weekend. Fitting it is, I thought, that Aloha means both hello and goodbye..
Tonga Room at the Fairmont Hotel 950 Mason St. San Francisco, CA 94108; 415.772.5000
It was my last day in San Francisco and after a intriguing "fusion" breakfast of a macaroni-corn pancake with fried egg then a leisurely afternoon sunning in Dolores Park, I was off on foot to meet some friends at Medjool's Sky Terrace on Mission. Hardly the hood for a rooftop bar, I wandered past congested storefronts and closed-down theatres looking for a clue proving I wasn't totally lost. Sure enough, among the run-down shops appeared a glossy restaurant entrance, with a side hallway leading to an elevator. "Penthouse is my guess," I said to the woman looking at the pad of numbered buttons with apprehension. At the top, the elevator opened to sunlight, a crisp breeze and a stunning view of downtown San Francisco beyond a deck full of white-clothed tables. A gorgeous sight. I spotted my friends, a bottle of sparkling wine being opened as I approached. Perfect timing! We toasted with our glasses of Bortolomiol Prosecco and breathed in the fresh bay air. The table let me know that some noshes were on the way and hoped I didn't mind they went ahead. Seeing the plates the servers brought, I absolutely did not!In front of me was a delightful Spanish cheese plate (with Garrotxa, La Leyenda, Manchego, Pata Cabra, & Idialzabal) with marcona almonds, quince paste and olives. Like colors of the rainbow, there was something for everyone here, and all were delicious.The charcuterie plate was also lovely, with a divine prosciutto and sopressata, salami, a shaved hard Italian cheese (a Piave or Parmigiano Reggiano), olives and toasted baguette.A little later we shared a flight of house made hamburger sliders with caramelized onions and cheddar, which helped mellow the buzz from the second bottle of bubbly.As the sun began to set and the breeze turned chilly, we headed downstairs to Medjool's main bar and had one last drink before departing. Segueing from our current conversation about espresso cocktails, the charming bartender introduced us to Patron XO Café coffee-infused tequila -and Patron Citronge Liqueur- whilst whipping us up a round of flawless espresso cocktails. A perfect cap on an evening... that was not quite over! But we did bid adieu to Medjool, and the best view in town.
Medjool 2522 Mission St @ 21st St. San Francisco, CA 94110; 415.550.9055 medjoolsf.com
Following a very late night, my first morning in San Francisco was greeted by a hankering for a BIG bay-style brunch. The sun was shining, the birds were singing, and my host knew exactly where we should go. Just off Potrero in the Central East neighborhood, Slow Club appeared among loft and warehouse buildings like a glittering star, a bustling sidewalk scene and inviting interior.Our waitress was an adorable spunky thing, immediately winning me over with a wink and a glowing smile. She brought us biscuits and jam right away, a lovely brunch detail. I heard amazing things about their Sweet Risotto (raisins, toasted walnuts & maple syrup), but it was a burger and bloody kind of morning for me.Our bloody marys were thick with horseradish and hit the spot. The burger, made with quality Prather Ranch dry aged ground beef was piled with cheddar, greens, a jewel of a tomato, balsamic onions, dijon mustard & aioli on a toasted brioche-like bun, with light and crispy french fries. The presentation may have been standard, but the ingredients made themselves known upon first bite. A tasty, juicy, quality burger! Slow Club is the kind of relaxed haunt you wish you could take home and keep on your own corner.
2501 Mariposa St. San Francisco, CA 94110; 415.241.9390 www.slowclub.com
Summer weather may have just hit LA, but in the past several weeks I've already begun concocting a handful of cocktails that sure do quench a hot afternoon thirst. Here are my current favorites:
Kumquat Drop (or, Fallen Fruit Cocktail) 1 1/2 ounces Crater Lake Vodka 1 ounce fresh-picked-lemon juice 3/4 ounce Tuaca 1/2 ounce agave nectar dash blood orange bitters 1 fresh-picked kumquat, halved Combine all ingredients in a cocktail shaker. Shake. Strain into a martini glass.
Limongroni 1 ounce Campari 1 ounce Hendricks Gin 1 ounce Lemon Grove Limoncello splash of sparkling mineral water orange slice Combine all ingredients except mineral water in a mixing glass with ice. Stir. Strain into a double old-fashioned over cracked ice. Top with mineral water. Garnish with orange slice.Coconut Lime Rickey 1 1/2 ounces Mount Gay white rum 1 ounce fresh coconut juice 3/4 ounce Velvet Falernum 1/2 ounce fresh lime juice 1/2 ounce agave nectar 1 lime wedge Using a large drill bit, twist holes into 2 of the coconut's "eyes." Drain liquid through a fine sieve. In a cocktail shaker, combine coconut juice, lime juice, Velvet Falernum, agave and rum. Shake. Strain into a tumbler over ice. Garnish with lime wedge.
Downtown 1 ounce rye 1 ounce Laird's Applejack 3/4 ounce fresh meyer lemon juice 1/2 ounce pure maple syrup 1/4 ounce sweet vermouth dash Fee Brothers Whiskey Barrel-Aged bitters orange peel Combine all ingredients in a mixing glass with ice. Stir. Strain into a coupe. Garnish with flamed orange peel (learn how here).
Strega Margarita 1 ounce tequila 1 ounce Strega 1 ounce fresh lemon juice pinch of salt splash of Tuaca Combine all ingredients except Tuaca in a cocktail shaker. Shake, and strain into a high ball over ice. Float with the Tuaca.
Kids in a candy store. That was me and Nicole when we stepped inside of Wurstküche in downtown Los Angeles, steps from Little Tokyo in the historic Arts District. Purveyors of exotic sausages with Belgian-style frites and 24 imported biers on tap, Wurstküche basically nailed the way to impress me with a business plan. Simple, to the point, flawless. The case of sausages at the ordering counter made my mouth water as much at the cooler case at Scoops. Behind the counter a fire grill roasted a heaping pan of spicy peppers, several sausages popping softly over the flames nearby. We painstakingly selected from the long list categorized by Classics (brawtwurst, knockwurst..), Gourmet (Filipino Marharlica, Louisiana Hot Link..), and Exotic (alligator andouille, rattlesnake & rabbit..). Picking condiments for the fries was almost as difficult. When we got stuck on the beer list, the very patient man at the counter gently let us know we could get our drinks at the bar in the dining area, and seeing the lunch time line mounting behind us, smiled sheepishly and paid him for our food. Down a hall and around a corner is a large dining area with communal picnic table style seating and some small tables along the windows. An open door leads to sidewalk seating outside. The brick space is breezy and open, minimal and comfortable. A long bar with architectural stools has little behind it but a long row of stainless draught spouts and a line of Chimay Blue magnums. The amiable bartender helped us through the list of Belgian and German specialty ales, letting us taste several before we selected. I enjoyed the rich St. Bernardus - ABT 12, Nicole a lighter Belgian. The hazy sun filled the room through factory windows. I could see myself sitting here often, I thought. By the time our food arrived, the high alchohol beer had already started away at my early afternoon head, and sausage never looked so good. We got two varieties to share, the first a no-brainer: duck & bacon with jalapeño peppers, topped with spicy peppers and sauerkraut. Say what?? Yeah. Rich and fatty in flavor, juicy and satisfying with a hint of good spice. we also got the rabbit, veal & pork with white wine, topped with caramelized onions and sweet peppers. Softer and elegant, this was a tasty sausage, but the indulgent duck & bacon took the cake. The Belgian fries were thick and crispy, with spicy chipotle ketchup & pesto aioli. The chipotle ketchup was so good and seemingly simple, I immediately began to think about making it when I got home. Probably the most satisfying overall lunch experience in quite some time, Wurstküche easily slid into my Summer Top 10. Check it out right away, but if you get lost trying to find it and need to stop for directions (it's a little tricky) just don't pronounce it phonetically, you may end up in a different part of downtown.
Raised in the Southwest on Sonoran Mexican food and coming of age working in the dining rooms of some of the Slow Food Movement's finest Northwest institutions, this [now] Angeleno has some sharp opinions about how food is supposed to be done. With a fast-paced lifestyle in the City of Angels and a thirst for finer spirits, this is his LA hedonistic cosmopolitan food culture.
J'adore la bouffe!
Buvare'A Drink'; what to, and how Croquer'To munch, to crunch'; dining reviews En Vitesse'Quickly'; a quickie Gala Parfait 'Perfect party'; on entertaining Recettes Secrètes'secret recipes' Super Bon!'Extra good!'; items I adore! Voyager Bien 'Travel well'; where to go and what to eat
Bona Mangarie 'Good food' Amis Brillants'Brilliant friends' Autre Bonaroo! 'Other excellence'
What language(s) am I bastardizing??
A mix of French gastronomy slang and Polari, a form of cant slang dating back to the 19th century, revived in the 1950s by British gay subculture, more contemporarily referenced regularly by Morrissey.
This Sunday stay cool with free scoops from Milk for National Ice Cream Day. Just say the secret code phrase "I scream, you scream, we all scream for ice cream" (embarrassing, I know) for one scoop of their delicious banana dulce de leche or other homemade ice creams. Sweet deal!
My friend David made this last weekend and it blew my mind. Tangy, fresh, tender and incredibly flavorful! My mouth waters every time I think about it!
Bake for 35-40 minutes.
Hidden in the depths below Nob Hill's palace hotel the Fairmont, a relic housed comfortably for decades may just be heading off to the pawn shop. Behold the endangered Tonga Room, San Francisco's prized jewel of the Tiki underground.
The Tonga's swinging early days post WWII.
Mid-century Tonga!
The Tonga today.
Back in LA, I did a little research on the rumors about the Tonga Room closing soon. Laughing Squid and Tiki Central Forums confirmed the rumor, citing that a new hotel construction plan would replace the existing Fairmont Hotel Tower with a new residential condo tower. The Tonga Room, at the base of the existing tower is missing in the envisioned building plan... replaced by a new grand ballroom. Hotel officials have claimed that no construction will commence until 2012, but the Tonga's devout followers have already started to rally to save it. A New York Times article brought the issue national, with pages like Save the Tonga Room popping up online garnering surprising support. The city has yet to get involved, and for now it looks like the Tonga's days may be numbered.
It was my last day in San Francisco and after a intriguing "fusion" breakfast of a macaroni-corn pancake with fried egg then a leisurely afternoon sunning in Dolores Park, I was off on foot to meet some friends at Medjool's Sky Terrace on Mission. Hardly the hood for a rooftop bar, I wandered past congested storefronts and closed-down theatres looking for a clue proving I wasn't totally lost. Sure enough, among the run-down shops appeared a glossy restaurant entrance, with a side hallway leading to an elevator.
In front of me was a delightful Spanish cheese plate (with Garrotxa, La Leyenda, Manchego, Pata Cabra, & Idialzabal) with marcona almonds, quince paste and olives. Like colors of the rainbow, there was something for everyone here, and all were delicious.
The charcuterie plate was also lovely, with a divine prosciutto and sopressata, salami, a shaved hard Italian cheese (a Piave or Parmigiano Reggiano), olives and toasted baguette.
A little later we shared a flight of house made hamburger sliders with caramelized onions and cheddar, which helped mellow the buzz from the second bottle of bubbly.
As the sun began to set and the breeze turned chilly, we headed downstairs to Medjool's main bar and had one last drink before departing. Segueing from our current conversation about espresso cocktails, the charming bartender introduced us to Patron XO Café coffee-infused tequila -and Patron Citronge Liqueur- whilst whipping us up a round of flawless espresso cocktails. A perfect cap on an evening... that was not quite over!
Following a very late night, my first morning in San Francisco was greeted by a hankering for a BIG bay-style brunch. The sun was shining, the birds were singing, and my host knew exactly where we should go.
Our waitress was an adorable spunky thing, immediately winning me over with a wink and a glowing smile. She brought us biscuits and jam right away, a lovely brunch detail. I heard amazing things about their Sweet Risotto (raisins, toasted walnuts & maple syrup), but it was a burger and bloody kind of morning for me.
Our bloody marys were thick with horseradish and hit the spot. The burger, made with quality Prather Ranch dry aged ground beef was piled with cheddar, greens, a jewel of a tomato, balsamic onions, dijon mustard & aioli on a toasted brioche-like bun, with light and crispy french fries. The presentation may have been standard, but the ingredients made themselves known upon first bite. A tasty, juicy, quality burger!
Summer weather may have just hit LA, but in the past several weeks I've already begun concocting a handful of cocktails that sure do quench a hot afternoon thirst. Here are my current favorites:
Coconut Lime Rickey
Kids in a candy store. That was me and Nicole when we stepped inside of Wurstküche in downtown Los Angeles, steps from Little Tokyo in the historic Arts District. Purveyors of exotic sausages with Belgian-style frites and 24 imported biers on tap, Wurstküche basically nailed the way to impress me with a business plan. Simple, to the point, flawless. The case of sausages at the ordering counter made my mouth water as much at the cooler case at Scoops. Behind the counter a fire grill roasted a heaping pan of spicy peppers, several sausages popping softly over the flames nearby. We painstakingly selected from the long list categorized by Classics (brawtwurst, knockwurst..), Gourmet (Filipino Marharlica, Louisiana Hot Link..), and Exotic (alligator andouille, rattlesnake & rabbit..). Picking condiments for the fries was almost as difficult. When we got stuck on the beer list, the very patient man at the counter gently let us know we could get our drinks at the bar in the dining area, and seeing the lunch time line mounting behind us, smiled sheepishly and paid him for our food.
Down a hall and around a corner is a large dining area with communal picnic table style seating and some small tables along the windows. An open door leads to sidewalk seating outside. The brick space is breezy and open, minimal and comfortable. A long bar with architectural stools has little behind it but a long row of stainless draught spouts and a line of Chimay Blue magnums. The amiable bartender helped us through the list of Belgian and German specialty ales, letting us taste several before we selected. I enjoyed the rich St. Bernardus - ABT 12, Nicole a lighter Belgian. The hazy sun filled the room through factory windows. I could see myself sitting here often, I thought.
By the time our food arrived, the high alchohol beer had already started away at my early afternoon head, and sausage never looked so good.
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