tag:blogger.com,1999:blog-85844932024-03-06T19:53:36.744-08:00Confessions of a Restaurant WhoreA San Francisco Girl's
Down and Dirty Adventures in the
Culinary PlaygroundJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.comBlogger318125tag:blogger.com,1999:blog-8584493.post-32976827462237952022013-12-03T10:40:00.002-08:002013-12-03T10:40:58.811-08:00RIP Judy RodgersI haven't written here in, quite literally, years. Two young kids and all that goes with that makes it challenging. But I could not let today pass without saying a few words about Judy Rodgers, who died last night. Judy was the chef/owner of <a href="http://www.restaurantwhore.com/2004/11/zuni-story-zuni-cafe-san-francisco-ca.html">Zuni Cafe</a>, a cornerstone of San Francisco. <br />
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Judy changed everything for me, and for so many other people. I loved going there, always, because it was a place that always felt special, but comfortable. It was what I turned to for impromptu celebrations and afternoon dates with Jon. Eating there always sort of felt like being on holiday. I remember the first time I ate there, at 22 years old, and what I thought during the meal: "Holy shit, I am a grown up." It opened my eyes. <br />
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More than that, her influence was felt far and wide, and you could see it in restaurants all over the city, all over the country, all over the world. When we visited <a href="http://www.restaurantwhore.com/2004/12/my-one-true-love-delfina-san-francisco.html">Da Delfina</a> in Italy, the chef told us that one of his sous chefs was staging at "not Zuni, but the other one." He meant Chez Panisse. Judy's restaurant was the kind of place that chefs went to to learn, because she did what she did so well. <br />
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I admired Judy so much for never really changing Zuni. The perfect Caesar, the oysters, the roast chicken, the burger -- they stayed because they were the best possible versions of what they were and that meant they were timeless. She stayed true. <br />
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Judy, thank you, thank you, thank you for the gifts you gave to this world while you were here. You were an inspiration to so many. You have left an amazing legacy, and sometime, soon, I know I will find myself at Zuni, raising a glass in your honor. Rest in Peace.<br />
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xoxo<br />
Joy<br />
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<br />Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com1tag:blogger.com,1999:blog-8584493.post-14450909708253872562010-09-09T15:19:00.000-07:002010-09-09T15:20:02.738-07:00If I Had Known The Outcome, I Would Have Posted Sooner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcDrjI0Wuvz2QVmMqglVShAtGl3PsJkpYd_wnpzZ_O5AoEBIU0oANvhjxl_UfTQQBDaQslhvKIiD8K9IJ78fGNiscaxOOUhF4vYBxjkeqPWheIQ9VyVz26pjP7NfRkP9RfvT_cQ/s1600/oliver+%26+eden.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOcDrjI0Wuvz2QVmMqglVShAtGl3PsJkpYd_wnpzZ_O5AoEBIU0oANvhjxl_UfTQQBDaQslhvKIiD8K9IJ78fGNiscaxOOUhF4vYBxjkeqPWheIQ9VyVz26pjP7NfRkP9RfvT_cQ/s320/oliver+%26+eden.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5515016960049355538" /></a><br />Apparently the fates wanted me to blog again because a mere 5 hours after that last post, I went into labor with Diner #4. She's fucking awesome so far, and is already fitting right into our family in that she is an eater. She is also punctual -- she arrived on her due date.<div><br /></div><div>In the 2.5 weeks that she's been on the outside, she's visited <a href="http://www.restaurantwhore.com/2010/07/sardines-and-cocas-and-churros-oh-my.html">Contigo</a>, <a href="http://www.restaurantwhore.com/2004/12/my-one-true-love-delfina-san-francisco.html">Delfina</a>, <a href="http://www.restaurantwhore.com/2007/03/this-is-how-good-sebo-is-i-have-been-so.html">Sebo</a>, <a href="http://www.restaurantwhore.com/2004/11/dim-yum-ton-kiang-san-francisco-ca.html">Ton Kiang</a>, Yank Sing, <a href="http://www.restaurantwhore.com/2006/08/enchilada-mama-pastores-san-francisco.html">Los Pastores</a>, <a href="http://www.restaurantwhore.com/2004/10/just-for-me-mabels-just-for-you-cafe.html">Just for You</a>, <a href="http://www.restaurantwhore.com/2004/10/slow-and-steady-slow-club-san.html">Slow Club</a> and <a href="http://www.restaurantwhore.com/2006/04/love-shack-old-port-lobster-shack.html">Old Port Lobster Shack</a>. I think she'll do just fine.</div><div><br /></div><div>xoxo</div><div>Joy</div><div><br /></div><div>"To eat is a necessity. To eat intelligently is an art."</div><div>-- La Rochefoucauld</div><div><br /></div><div><br /></div>Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-22095071675599937372010-08-18T18:18:00.000-07:002010-09-01T16:42:21.703-07:00Sardines and Cocas and Churros, Oh My! -- Contigo (San Francisco, CA)Oh, hey, how's it going? What's that now? You thought I was dead? Yeah, sorry, no such luck.<div><br /></div><div>So when we last spoke in October, we were getting settled in the new house, I was getting my blogging mojo back (a little) and things were starting to return to normal around here.</div><div><br /></div><div>A month later, I done got knocked up again. That's right. And man, this kid meant business. I was so fucking sick for 3 months that I was on chemo meds, and even then I was still spending more facetime with my loo than I wanted to. Throw in applying to preschools for Diner #3 (something WAY more stressful than it had any right to be), potty training (for #3, not me) and the general exhaustion that comes with having a bun in the oven and I could barely write my NAME, much less a blog post. Diner #4 (a girl if you must know) is due Friday, but I've pretty much concluded that she's never coming out and I'm going to be pregnant forever. I figured there wasn't much to do now other than sit my fat fucking ass down and write you a little somethin' somethin' before she gets here. (P.S. Once she finally pops out we are done with the babymaking because once you get beyond a four-top, restaurant seating gets problematic. Not to mention the fact that the raging bitch I have become in my final days is not someone I ever want to be reaquainted with.)</div><div><br /></div><div>So anyway, there's this restaurant that's been open more than a year. You've probably been there and I'm probably not telling you anything you don't already know, but when has that ever stopped me? And if you haven't yet been to Contigo, then you should really get off your ass (I'm pregnant, what's your excuse?) and go NOW.</div><div><br /></div><div>Full disclosure: I am good friends with the chef/owner from his <a href="http://www.inpraiseofsardines.com/">blogging</a> days. Brett, and his wife Elan are very dear to us and I would even stop swearing for them if they wanted. That's how much I love them. Fortunately they don't require such things. Anyway, because of our relationship, we get free stuff sometimes. There are some newish blogging rules that require me to tell you that. Rest assured, though, that if their restaurant sucked (it doesn't), I simply wouldn't write about it. There is nothing at all about <a href="http://www.contigosf.com/">Contigo</a> that contains the suck.</div><div><br /></div><div>Contigo is a place that our whole family adores. Some of our best family memories are from there, as Diner #3 has discovered some of his very favorite foods in their dining room. He had his first clams there (14 months) and sopped them up in all their sherry goodness. Jon and I had to order a 2nd order for ourselves. These days, he clamors for the sardines. Three orders worth at a time. Like most 2 year olds, he's gotten more picky in his 2nd year. Except my son's pickiness manifests in him ordering the grilled sardines plain, because God forbid he ruin his palate with the avocado toasts or pickled onions that come with them. Freak.</div><div><br /></div><div>The staff is rockstar. I love them. They are always smiling, which I think says a lot about the kind of restaurant Brett and Elan are running. They bring us extra napkins, chit chat with Diner #3 and refill our (free, house filtrated) sparkling water before the carafe even dares to get low. I've often wanted to take several of them home with me, but I don't think Brett and Elan would like that. Come to think of it, Jon might not either.</div><div><br /></div><div>Oh you want to hear about the food?</div><div><br /></div><div>Holy fucking deliciousness. The food. First, Contigo has filled such a void in this city. Authentic Catalan food is a difficult thing to find in this cold ass city (seriously, I'm so beyond over this freezing summer). If you do find it, it's usually not so great. Never fear, Contigo is here.</div><div><br /></div><div>I've told you about the sardines and clams, but that's just the tip of the iceberg. I loves me some squid, and there is almost always a dish of calamares on the menu. Lately it's been grilled with padron peppers and romesco, which is rub-your-face-in-it-good, but last fall they were stuffed with lobster mushrooms and I loved that dish so much that I still have wet dreams about it.</div><div><br /></div><div>My most recent favorite tasty plate is the cazuela. This is a ramekin filled with all of my favorite things in the world. Big fat white beans, pimenton breadcrumbs, chard and a fried Soul Food Farms egg on top. Jon's comment was "I could be vegetarian if I could eat like this all the time." This, from a man who eats <a href="http://www.restaurantwhore.com/2007/10/part-3-taking-one-for-team-el-bulli.html">lamb brains</a>. </div><div><br /></div><div>Speaking of meat, Tigo (as Diner #3 likes to call it), has a selection of Spanish hams that melt in your mouth (but not in your hand, just so we're clear). The most glorious of these is the Jamon Iberico "pata negra." You have never tasted anything like this in your life. It is smooth, it is silky, you can taste the acorns that these sweet little piggies fed on before giving up their lives to this noble cause. It is also fucking expensive. And fucking worth it. </div><div><br /></div><div>The menu changes every day, but the patatas bravas are always there (the best I've had), and you can almost always find the pork albondigas studded with Iberico that our family orders on every single visit. Here are some other highlights, when they have them:</div><div><br /></div><div><ul><li>Oxtail croquetas -- I mean, really, need I say more?</li><li>A different "coca" every night -- Catalan flatbread/pizza that is always covered in something delish, and always has the option to add an egg, anchovies, bacon or txistorra sausage. We almost always order one.</li><li>Fried Soul Food Farms chicken -- DO NOT pass go. Order this if you see it.</li><li>Seasonal salads with sherry vinaigrette -- Contigo uses the freshest, finest ingredients so it's worth ordering whatever salad you see on whatever night you are there.</li></ul><div>For getting your drink on, there is a most excellent wine list which includes several Cavas. I'm a Cava girl, so I rarely go beyond the top of the list. There are also usually two tasty non-alcoholic housemade sodas and/or teas, which I've become well acquainted with while gestating Diner #4. </div><div><br /></div><div>I will personally come down and punch you in the nuts if you don't order dessert. Candace, the pastry chef, knows her shit. We can never escape a visit to Contigo without the chocolate and churros, which is exactly what it sounds like. Thick, European hot chocolate with crunchy churros. If you only have room for one dessert, though, and the caramel flam happens to be on the menu, screw the churros. This is one of the most delicious custard based desserts I've ever had. Because Diner #3 also has a tendency to bogart the churros, Jon and I usually order whatever fruit based dessert is on the menu that evening. These almost always include a flaky, buttery crust of some sort and I don't know about you, but I find fruit to be much more fun when it includes shitloads of butter. </div><div><br /></div><div>While I may be friends with the Contigo folk, I swear I ain't tellin' you no lies. If you haven't been, go. If you have, keep going. And if you don't? Oh well -- just means more for me. </div><div><br /></div><div>xoxo</div><div>Joy</div><div><br /></div><div>"To eat is a necessity. To eat intelligently is an art."</div><div>-- La Rochefoucauld</div><div><br /></div></div>Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com7tag:blogger.com,1999:blog-8584493.post-8920137366871731952009-10-08T14:17:00.000-07:002009-10-08T14:25:50.696-07:005475 meals laterSo I know it's overreaching to even claim to have a blog anymore but since I still stop in from time to time, I'm still pretending it exists.<br /><br />Anyway, this Saturday, 10/3, I was thinking "Why does this date seem important?" But between touring a preschool, playing with my kid, cleaning up my house and (miraculously) going to see a movie, I just didn't have the brain space to figure out what the fuck it was that I was forgetting.<br /><br />It was this blog's 5th anniversary. And holy christcakes, a whole lot has occurred, and changed, in those 5 years.<br /><br />Though I don't post very often (if you can believe it, there are 1/2 written posts about both Anchor and Hope and Per Se just waiting for me to get off my ass and finish them), I don't ever for a second discount what this blog has meant for my life. I have made amazing friends and I have had incredible opportunities because of this little corner of the web.<br /><br />If you still stop in to read, thank you. I hope that someday (soon), I can again make it worth your while. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com5tag:blogger.com,1999:blog-8584493.post-89282981191741025342009-08-14T20:42:00.000-07:002009-08-14T20:57:11.836-07:00He's Clearly My KidDiner #3 is 21 months now. It's obvious he's my kid.<br /><br /><span style="font-weight: bold;">Exhibit A</span>: I came into his room after naptime, to find him reading <a href="http://www.amazon.com/Jalapeno-World-Snacks-Wilson-Sanger/dp/1582460728">"Hola, Jalapeno"</a> in his crib and saying "<a href="http://www.nopalitosf.com/">Nobwito*</a>."<br /><br /><span style="font-weight: bold;">Exhibit B</span>: We take him to dim sum every weekend. He eats more than we do. And whenever I drive the route we take to dim sum, whether that's our actual destination or not, he sits in the backseat exclaiming "Sum! Buns! Soup Dump**!" He also pulls out a teapot and our bamboo steamers and regularly throws dim sum parties on the coffee table.<br /><br /><span style="font-weight: bold;">Exhibit C</span>: After a visit to <a href="http://www.biritemarket.com/">Bi-Rite</a>, we got in the car. As we drove by <a href="http://www.restaurantwhore.com/2004/12/my-one-true-love-delfina-san-francisco.html">Delfina</a>, he shouted "Home!" and as we drove by <a href="http://www.restaurantwhore.com/2004/12/sweet-tart-tartine-san-francisco-ca.html">Tartine</a>, I heard "Tine? Sant?***"<br /><br /><span style="font-weight: bold;">Exhibit D</span>: We were in the car, on our way to the Fillmore and the following took place:<br /><br /><span style="font-weight: bold;">Jon</span>: Diner #3, do you want to go to <a href="http://www.restaurantwhore.com/2007/09/my-new-favorite-place-to-rome.html">SPQR</a> or <a href="http://www.restaurantwhore.com/2005/07/baby-girl-pizzeria-delfina-san.html">Pizzeria Delfina</a>?<br /><br /><span style="font-weight: bold;">Diner #3</span>: R<br /><br /><span style="font-weight: bold;">Me</span>: SPQR, honey? Is that what you meant?<br /><br /><span style="font-weight: bold;">Diner #3</span>: K<br /><br /><span style="font-weight: bold;"> Jon (not believing Diner #3 has any idea what we're talking about)</span>: OK, Diner #3, do you want pizza or pasta?<br /><br /><span style="font-weight: bold;">Diner #3</span>: Pasta<br /><br /><span style="font-weight: bold;">Jon</span>: Pizzeria Delfina or SPQR<br /><br /><span style="font-weight: bold;">Diner #3</span>: R<br /><br /><span style="font-weight: bold;">Jon</span>: OK, well, I guess he knows what he wants.<br /><br />We then went on to eat dinner at SPQR, where I had to ask the kitchen to fire me another set of clams for my linguine con vongole because my kid ate all the ones that came in the pasta. We said we'd pay, and apologized. They said if our toddler eats clams, they were free.<br /><br />I fucking love my life.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />Glossary:<br />* Nopalito<br />** Soup Dumplings, or Shanghai Dumplings<br />***CroissantJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com10tag:blogger.com,1999:blog-8584493.post-82820535990147162009-07-27T14:55:00.001-07:002009-07-27T15:01:34.070-07:00My Intentions Are GoodI started a post about Anchor & Hope and never finished it. Honestly, I've reached a new level of suckitude. I'll get to it. Not before you've grown grey pubes and accidentally flushed your teeth, but I'll get to it. <br /><br />I'm racing against the nap clock, so here's where I think you should eat RIGHT NOW: Contigo. I know I've said it before but that's because I REALLY MEAN IT. I will write about it for reals at some point but if you haven't been yet, just go. I don't know anyone who doesn't love it. <br /><br />Heading to NYC at the end of the month, and spending most of Diner #3's sleeping hours figuring out where to eat there because he will be staying with the grandparents. Fuck yeah, that's 3 days of New York gluttony without any responsibility to wake up to in the morning. The only reservation I have on the books is Per Se. I'm working on the rest. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-570449353787280252009-04-08T20:24:00.000-07:002009-04-08T20:44:51.946-07:00For Anonymous, Who Misses Me Even Though I Continue to SuckSweet, sweet <a href="http://www.restaurantwhore.com/2009/03/tease.html">Anonymous</a>, I know I suck. I know. Really I do. But you see since that last post my entire world has exploded into a clusterfuck of real estate transactions. Not complaining -- I waited a long time for this shit.<br /><br />We are buying a house. After a year of looking. I spent a motherfucking YEAR looking for a house in this city because I would not leave my restaurants. 6 offers later, we are in escrow.<br /><br />Also. We are selling our condo. Again -- in escrow. Let's all say a silent prayer that the wheels don't come off on this one, shall we?<br /><br />Additionally. Moving. With a 17 month old. There is not enough liquor in the world. <br /><br />So, you see, the problem is really that I have no fucking time (or money) to eat out. Trust me, this leaves a much bigger void in my soul than lack of my writing could ever possibly leave in yours. (Nyah nyah nyah nyah nyah my pain is worse than yours! I mean, honestly, why do you even put up with this crap?)<br /><br />The best I can do right now is this: I got to hang out in the kitchen with my boy Scott during the re-opening of his bar, 15 Romolo. They have food now, and it is dee-lish. Even if it wasn't, the drinks (and the movie nights and gong show karaoke) are worth the trek over there. <br /><br />And scene.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-82611845809673599782009-03-01T12:15:00.000-08:002009-03-01T12:24:26.173-08:00TeaseI am using all of my willpower not to write a gushing post about <a href="http://www.contigosf.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Contigo</span></a>, the new restaurant <span class="blsp-spelling-error" id="SPELLING_ERROR_1">helmed</span> by <a href="http://www.inpraiseofsardines.com/">Brett</a>. They don't open until Tuesday, but I had the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">privilege</span> of attending one of their <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span>-opening dinners and holy <span class="blsp-spelling-error" id="SPELLING_ERROR_4">fuckballs</span> is it good. Now Brett is a friend of mine, and so you might be skeptical but I promise you, it is THAT good. I wouldn't be writing this at all if it wasn't.<br /><br />I knew it would be, but I was wholly unprepared to be quite so blown away. Usually <span class="blsp-spelling-error" id="SPELLING_ERROR_5">pre</span>-opening dinners are a way to work out the kinks as it were, but I could see nary a kink in the 2+ hours I was there. That's something, considering our party of four tried 13 (yes, thirteen) different dishes. <br /><br />I will save my real post for after they *really* open, which is this coming Tuesday. In the meantime, just go.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6">xoxo</span><br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Rochefoucauld</span>Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-65105147404309217382009-02-21T11:01:00.000-08:002009-02-21T11:15:39.637-08:00Yeah, Yeah, I KnowSo some of you have noticed that the links in my <a href="http://restaurantwhore.blogspot.com">dining guide</a> aren't working so well. That's because they still route to the Mesh urls, which are now defunct. The posts still exist but I've just been too busy (lazy?) to go through and update all of them. I'm hoping to get this done by the end of the month, but in Restaurant Whore time that may mean 2012. I'll do my best.<br /><br />In the meantime, I'd also like to get up something about <a href="http://www.anchorandhopesf.com">Anchor and Hope</a>. Because I just had such a great fucking meal there that it would really be inexcusable for me not to do so. While I'm at it, I should write about their sister restaurants (Salt House, Town Hall) because I've never gotten off (on?) my ass to do that either. <br /><br />And, P.S., the cocktails at <a href="http://www.opentable.com/rest_profile.aspx?rid=28249">Heaven's Dog</a> are boss, but the food is nothing more than meh. You can find much, much better Chinese food in this city for 1/8 the price. You all know <a href="http://www.restaurantwhore.com/2005/06/redemption-song-update-on-slanted-door.html">my sordid history with the Slanted Door empire</a>, and I was hoping their new outpost (which is the closest to my house of all their houses of eats) would impress. Sadly, it is not so Phan-tastic as the sign heralding their opening proclaimed it would be. I guess I hope to expand on this, too, although I'm not sure it's worth the effort. <br /><br />There's my Saturday morning cock tease. Hope your weekend is fab, and that the blue balls wear off quickly.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com1tag:blogger.com,1999:blog-8584493.post-87204040570100886782009-02-12T20:47:00.000-08:002009-02-12T21:44:47.411-08:00Hit Me With Your Best Shot -- Beretta (San Francisco, CA)Holy shit. I am the blogging equivalent of the married person in an illicit affair. Why you trust a single word on this blog is a mystery to me, what with me breaking promises to you and all.<br /><br />But please, baby, please. Take me back just this one time. I've got some sweet, sweet lovin' for you tonight. I won't call the wife, I won't check the blackberry, it's just you and me and some sexytime.<br /><br /><a href="http://www.berettasf.com">Beretta</a>. Have you had the good fortune of dining there? Because if not, you need to stop reading this piece of shit blog right now and head there. I'm honestly getting turned on just thinking about that damn place.<br /><br />What's the big deal, right? We've got 7 trillion great Italian places in SF, and half of them are in the Mission. Still, Beretta's got a good thing going. I will list them for you now.<br /><br />1. Space. Last Supper Club was dark and stuffy. Now that Beretta has taken over the location, it's been opened up a bit and has a much warmer feel. It's crazy loud, but that's only because everyone is having such a good time. Plus there are pretty doves all over the place and instead of looking creepy (which, honestly, they should, because fake dead birds ARE creepy, yo), they look lovely and sweet. In an edgy, hip sort of way. OK, I'll just shut up now before I start sounding like an even bigger tool. <br /><br />2. Cocktails. Yeah, yeah, all the kids are about the cocktails these days. Seasonal, artisanal, local, blah, blah, blah. Yet. Beretta is doing all of this and still keeping it interesting which is getting more and more difficult in this town. The cocktails on the menu are sublime to be sure, but I asked them to make me a surprise (a tequila based surprise) on my last visit and was delivered a beverage that I am sure would be served by virgins in heaven, if such a place existed. Tequila, Cassis, ginger beer and some other stuff (fairy dust? crack?) had me sucking them back as fast as I could manage. Of course that was when I wasn't busy spilling them, but that's another story for another drunkcapade.<br /><br />3. Service. The hostesses are friendly, despite being crushed by throngs of the hipper-than-thou night after night. The servers are even better. They hit that all important triumverate of nice-knowledgable-efficient. Our most recent server was such a doll that I had to resist the urge to hug her upon leaving (because that would be weird, right?). <br /><br />4. Food. Food, food, food. Let's first acknowledge the brilliance that is having an Italian menu with NO PASTA. Sounds cuckoo bananas, yes, but it is mensa worthy, folks. Starters, pizza, risotto. Awesome. My faves? The margherita pizza with burrata (instead of, not in addition to, the mozzerella), The proscuitto pizza, the sausage pizza (really, if there's pig on it then you can't go wrong with me). The pizza crust is thin and crispy, the toppings are well-proportioned and the options for embellishment are more than awesome (proscuitto, arugula, burrata, egg, anchovy, you get the idea). <br /><br />In the starters category I cannot live without the white bean crostini with pancetta. It's the kind of thing where if I dropped one side down on the restaurant floor and then someone stepped on it, I'd still pick it up and eat it because I couldn't bear to lose one. Yes, I'm gross, but that is beside the point.<br /><br />I'm also partial to the fritto misto, when they have it (seafood, lemons, green beans). My <a href="http://www.gastronomie-sf.com">part-time lover</a> loves the meatballs so much that she used to plan her schedule around the Mondays on which they were served. They are now on the menu all the time, so clearly she wasn't the only one clamoring for those meaty balls. <br /><br />If you are going risotto style, I'd go with the barbera and porcini mushroom. Risotto with booze in it? Yes, please. The saffron with osso bucco is pretty fucking good, too. OK, so they are all good -- to-MAY-to, to-MAH-to, whatever.<br /><br />I'm a little bit in love with Beretta right now. I feel instantly relaxed when I'm eating there, which is no small feat after my typical day of playing June Cleaver, if June Cleaver didn't cook and had an attitude problem. The only thing I can seem to find fault with is the dessert menu -- nothing ever sounds that interesting and the few things I've had did not impress. But screw dessert -- <a href="http://www.humphryslocombe.com">Humphry Slocombe</a> is only, what? 5 blocks away? -- Beretta hits the target. And with that cheesy pun, I bid you goodnight.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com7tag:blogger.com,1999:blog-8584493.post-88020571373615687122009-01-02T20:12:00.000-08:002009-01-02T20:22:34.703-08:00Oh, Hey, Look! I Have a Blog.It's not that I don't love you. Or food. Or that I haven't been dining out. Or that I haven't been dining out at new places. It's just that...well, I just don't know. <br /><br />Something has made me lax in the writing dept. I could blame it all on Diner #3, but the kid goes to sleep at 7 p.m. so it can't be that fucking simple now, can it? <br /><br />I've been a whole slew of places that I have yet to write about: Spruce, Beretta, Zinnia, etc., etc. and though I've enjoyed them all, I just haven't been *inspired.* Sometimes I get inspired, and then I think "gee, I should throw in another load of never-fucking-ending laundry, or sleep, or shower, or think about auditioning again, or call that friend, or gouge my eye out with a red hot poker because Diner #3 won't take a fucking nap."<br /><br />So I made a New Year's Resolution: to visit this little corner of the web more often in 2009, whether anyone is still reading or not. And if <a href="http://www.davidlebovitz.com">David</a> and <a href="http://www.foodmusings.com">Catherine</a> get their way, I just might start one of those shitty mommy blogs too. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com9tag:blogger.com,1999:blog-8584493.post-52047792094156475162008-12-11T19:56:00.000-08:002008-12-11T20:00:13.409-08:00Rest In Peace, BobHot truck has helped many a student survive the turbulent college years. It certainly kept my sorry ass well-fed through quite a few late night study sessions. <br /><br /><a href="http://www.legacy.com/theithacajournal/Obituaries.asp?Page=Lifestory&PersonId=121193650">Bob</a>, you will be missed.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com0tag:blogger.com,1999:blog-8584493.post-52055396297390001012008-11-19T14:19:00.000-08:002008-11-19T19:47:16.148-08:00Happy 10th Anniversary Delfina - A Love LetterIt's no secret <a href="http://www.restaurantwhore.com/2004/12/my-one-true-love-delfina-san-francisco.html">how I feel about Delfina</a>. I've been known to forsake all others for her company, and sock anyone who dare speak ill of her.<br /><br />Today is Delfina's 10th anniversary.<br /><br />Ten years ago, when I was young, poor and hungry, Jon and I wandered into the new restaurant around the corner. From my first bite of ribollita I was smitten. I knew this would be a place that I would spend quite a few hours and dollars. At the time I had no idea what the future held: 6 week waits for reservations, James Beard awards and magazine covers.<br /><br />Which makes it all the more amazing that after ten years I am always greeted with a hug, and there is always a place at the table for me. I'm not bragging. This isn't a testament to me so much as it is to Craig and Annie and the folks that run the restaurant. They are fiercely loyal to their regulars, something I feel truly sets them apart from many of SF's most acclaimed restaurants.<br /><br />I have run to Delfina with exclamations of joy upon getting great news, such as the first time I heard Diner #3's heartbeat. And I have showed up at their door in tears, not knowing where else to go in a time of true darkness. Many of my fondest memories of both happy times and healing times were formed inside their four walls.<br /><br />What is always astounding to me is that in addition to producing delicious food --food I could eat every day, food that inspires as well as comforts-- Delfina takes such good care of the folks that walk through their door.<br /><br />Happy Anniversary, Delfina. You have always nourished my heart and soul as well as my belly. May you always enjoy the well-earned success that you have today.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com2tag:blogger.com,1999:blog-8584493.post-78718479092057280072008-11-13T14:16:00.000-08:002008-11-13T14:21:35.546-08:00Baby BitesI'm truly hoping that in this case, absence makes the heart grow fonder. My apologies for being MIA for, well, ever. I went to Hawaii (poor me), Diner #3 got the plague and I spent a good amount of time screaming and jumping up and down with glee for our new President-Elect (and cursing and smacking bitches down over the current Prop.8 situation). <br /><br />As I was busy reorganizing and prioritizing my life (chocolate-yes, laundry-no), I realized that while I have often written about <a href="http://www.restaurantwhore.com/2004/11/restaurant-behavior-101.html">how to behave in a restaurant</a> (really, folks, it's not that hard), I have yet to write about how to take children to a restaurant and still be welcomed back. This is because, until recently, I have not been in the practice of taking children to a restaurant. (I'm talking about real restaurants, folks, not the chain establishments that work very hard at getting our children addicted to their trans fats and high fructose corn syrup as early as possible. Go diabetes!)<br /><br />Now Diner #3 gets his chow on just about everywhere. There are exceptions -- I wouldn't take him to, say, Quince, or the French Laundry because it would be hard to practice Rule #4. Otherwise, most places are fair game. And, honestly, if you've got an older child that understands the things you say to them, you may just be able to visit either one of those places without any qualms. <br /><br />I cannot count the number of times in the past year (yes, he turns one tomorrow -- how the hell did that happen?) someone has come up to us in a dining establishment and cooed "He's so GOOD!" with the shock and awe of someone who has been hit one too many times with an errant chicken nugget. My husband and I usually smile and nod and wipe the sweat from our brows because, let's face it: dining out with children is hard work. Hard work that makes you want to stick a fork in your eye sometimes. That said, it pays in dividends. <br /><br />Rule #1: All children are not created equal. Some kids just won't behave in a restaurant no matter what you do. You have my sympathy.<br /><br />Rule #2: Don't be so quick to assume that you have the child described in Rule #1. See below.<br /><br />Rule #3: Start early, and often. True story: my child was at Delfina at 5 days old. At this age, they sleep through everything, so go out. A lot. I know the whole "sleep when the baby sleeps" thing is drummed into you ad nauseam but I honestly don't know a soul who does, so as long as you are awake, go out. Bring a nursing cover, or a bottle and you are set. I nursed my son incognito at many a restaurant and learned very quickly how to hold him with one arm and eat with the other (PSA: Avoid soups, coffee and other hot liquids). It may not be day 5, but try and get out by week 2...the earlier you can manage it, the better off you will be. Yes, not all restaurants have changing tables, but a changing pad and the floor will do just fine. One of my fondest memories of Diner #3 is changing him on the floor of the Citizen Cake bathroom while singing "Changing your diaper at Citizen Cake" to his wild peals of laughter. Yes, I know, I need help. <br /><br />Rule #4: If your child is unhappy, do not make everyone else unhappy too. Your choices are as follows: go for a walk around the restaurant and point out exciting things: "Look! A kitchen! They are making salads! There's a mirror! " If that's not doing it, and screaming/hollering/wailing are imminent, go OUTSIDE. Make sure you are prepared to go outside. Bring outerwear. A dining room full of people should not be subjected to the shrieking of a howler monkey because you forgot a blanket or a coat. When my son was teething and I didn't know it (I mean, honestly, who gets teeth at 4 months old???), I spent a good deal of time on the sidewalk during meals. My husband and I would take turns eating. Sounds miserable, I know, but again, it pays off. Even during the times when we had to actively practice this rule -- and I'm talking 2-3 months of this -- we still continued to take him out. As a result, he is now just as comfortable in a restaurant high chair as he is in his own. Suffer now so that you don't suffer later. It will pass. <br /><br />Rule #5: Bring a survival kit. Toys, books, sippy cups, bibs, utensils, wipes for cleanup, finger foods (to hold them over until the real food arrives), baby food if they are not ready to eat off the menu. If your child is in a high chair, bring some of those thingys that will allow you to strap a toy to it. It's not a bad idea to have a booster seat of some sort in your car in the case that a restaurant doesn't have a high chair/booster seat/whatever you might need. <br /><br />Rule #6: Teach your children about the cuisine they are eating. Read to them -- without bothering the adjacent diners -- while you wait for your food(the <a href="http://www.amazon.com/s/?ie=UTF8&keywords=world+snacks&tag=googhydr-20&index=stripbooks&hvadid=1151901641&ref=pd_sl_800bk7l33y_e">World Snacks</a> series is great for this). If you are still the one feeding them, use the utensils of the cuisine whether it's forks, chopsticks or fingers. Feed them off the menu as soon as possible. Even babies can eat rice porridge and the insides of postickers at dim sum, polenta and meatballs when eating Italian, mashed up rice and beans when eating Mexican. Their palates are developing, and if you want any hope of continuing to bring them out this will help you. <br /><br />Rule #7: Improvise. Napkins are great for peek-a-boo. With older children you can give them a menu and ask them to see if they can match the dishes on other tables to the name of the dish on the menu (without pointing). You get the idea.<br /><br />Rule #8: Clean up your mess. This is where the wipes come in. Wipe the table, and the floor beneath your child's chair. I did this recently at Zuni, and as I was mopping up some bits of cereal and bread crust, our server said "Oh no, we can take care of that." My response? "Yes, I know, but we'd like to be invited back." <br /><br />Rule #9: When ordering, see if the items you've ordered for your child can be brought out first. It will take them longer to eat and they generally want to eat NOW. <br /><br />Rule #10: If your child has a tendency to stick forks in their eyes or tear up paper, remove those temptations from their general area as soon as you sit down. <br /><br />Rule #11: Teach them to say "please" when ordering, and "thank you" when being served. A special thank you to the host/hostess and kitchen when leaving isn't the worst idea in the world either. (Side note: This rule applies to adults, too.)<br /><br />Rule #12: Encourage them to try new things, but don't force them to eat it all if they don't like it (this goes for all eating). Go beyond the usual suspects and give them a bite of your foie gras (lots of iron). At the end of the meal quiz them on what they liked best, what they didn't like at all, and what they are still on the fence about. You'll know what you can get away with next time. <br /><br />Rule #13: Know your limits. Don't go out if your child is overtired or sick or possessed by Satan for the day. <br /><br />Rule #14: If at first you don't succeed, try, try again.<br /><br />After a year of practicing the above rules, we are now able to go out with our son without breaking out into a cold sweat at the thought of it. And guess what? He LOVES it. He bounces in his chair in anticipation of a bite of sweet corn soup and opens wider than the Grand Canyon when he sees some chopsticks coming at him. He will happily sit through a two hour meal* (in 9 out of 10 cases), especially if it's something he loves. That's my boy.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br /><br />*Those of you that hate me for this, let me assure you that he's never been a great sleeper so we've got our own purgatory going on.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com17tag:blogger.com,1999:blog-8584493.post-64949034500272539182008-10-03T09:39:00.001-07:002008-10-10T21:29:20.227-07:004380 Meals LaterThat's right, it's our 4th anniversary here in Restaurant Whore land. Actually, it was a week ago and to my credit I did, in fact, start this post a week ago. I know I have been the shittiest blogger on record this past year, but I had a kid and lived in sleep deprived hell for several months (all I can say about that is that those of you with family in the area and friends who are willing to hang with your kid while you nap are the luckiest bastards alive and I secretly want to dismember you slowly). I tend to get out quite a bit these days but can't seem to find the time to do both the going out and the writing and the spending loads of quality time with Diner #3 (who is fucking rad in case I haven't mentioned).<br /><br />I got sneak peek of the <a href="http://www.themossroom.com/">Moss Room</a> last week and will hopefully be able to make a deal with the time fairy in order to have some free minutes to write about it. In the meantime, I present you with our Restaurant Whore anniversary tradition:<br /><br /><span style="font-weight: bold;">Total Number of Posts:</span> 307, including this one (34 this year -- which is more than I expected, actually)<br /><br /><span style="font-weight: bold;">Most Disturbing Search Term:</span> "aunt confession fuck hard"<br /><br /><span style="font-weight: bold;">Most Unexpected and Welcome Bonus: </span>Lots of free chocolate.<br /><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Biggest "You've Got to be Kidding Me" Bonus: </span></span><span><span>The folks from New York who were at the cupcake stand because they read about it on my blog.</span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;">Most Unlikely Reader Demographic: </span></span></span></span></span><span><span><span><span><span>The folks from New York who were at the cupcake stand because they read about it on my blog.<span style="font-weight: bold;"> </span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Best Meal(s):</span></span></span></span><span><span><span><span> </span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span>The delivery that Delfina sent to the hospital when Diner #3 was born.</span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Best Food I Ate Outside of the County this Year: </span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>Nothing, because my ass didn't leave the USA since last October. Lame, right?</span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span> </span></span></span></span></span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Pieces of Hate Mail for the Michael Mina Post:</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>0 (2nd year running)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Pieces of Fan Mail for the Michael Mina Post:</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>2</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span> <span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Number of Chefs/Restaurant Owners Who Have Posted On the Blog/E-mailed Me: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>3</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Number of Oysters Eaten:</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>Somewhere in the 50-70 range.</span></span></span></span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Number of Burritos Eaten:</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>36 -- It keeps going down because Jon eats burritos at work a lot. Bastard.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Number of Times My Grandma Has Asked Why I Have to Swear So Much In the Blog:</span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>None -- she's focused on the book now (you know, the one I haven't been paid for?)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><span style="font-weight: bold;">Thing That Makes Me Happiest: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>When a stranger tells me how good Diner #3 is in a restaurant. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /><br /><span style="font-weight: bold;">Thing I'm Most Proud Of: </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>Next verse, same as the first -- Staying true to myself and not compromising my style or ethics to please anyone else. I still don't write anything down, I still make friends with my servers, bussers, chefs and bartenders and I still own my opinions, popular or not. Fuck, yeah!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /><br /><span style="font-weight: bold;">And, finally, my blog birthday wish for this year:</span><span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>That I will finally get paid for freakin' book. And that I'll write more often. Fuck, that was two -- now they won't come true. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br />If you are still reading after 4 years despite the fact that I am arguably a quite shitty blogger then you are more loyal than I deserve. I want to hump you all for your unflappable dedication to my little corner of the web. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span>xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><span><br /></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com7tag:blogger.com,1999:blog-8584493.post-79719860679769962762008-10-01T13:37:00.000-07:002008-10-01T13:42:47.644-07:00You Know the Economy Is In The Shitter When......there was no line whatsoever at <a href="http://www.meshsf.com/blogs/2004/12/sweet-tart-tartine-san-francisco-ca.html">Tartine</a> when I was there 20 minutes ago. It's like Night of the Living Dead in there. I could hardly believe it. <a href="http://www.meshsf.com/blogs/2005/07/baby-girl-pizzeria-delfina-san.html">Pizzeria Delfina</a> had space at lunch time, too (although that could be attributed to the new rocktastic location on the other side of town). <a href="http://www.meshsf.com/blogs/2007/05/rite-stuff-bi-rite-creamery-san.html">Bi-Rite Creamery</a> was a ghost town. This sitch right here is creepier than Uncle Fred. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com5tag:blogger.com,1999:blog-8584493.post-37733845880238971312008-09-25T13:12:00.001-07:002008-09-25T13:13:52.462-07:00You've Got To Be KiddingYet <a href="http://www.sfexaminer.com/opinion/The_Examiner_endorses_McCain-Palin.html">another reason</a> I am so glad I quit writing for the examiner network. That shiz is fucked up, yo.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-45586229506599249272008-09-16T14:31:00.000-07:002008-09-16T15:05:32.166-07:00Tidbits<ul><li>I quit writing for <a href="http://www.examiner.com">examiner.com</a>. I may be a whore, but I'm nobody's slut, and the pay just could not justify the amount of stress it was creating. I found I'd want to write for the blog, because it's a labor of love, but felt like I couldn't because I should be writing for my "paid" outlet (yes, "paid" is in quotations for a reason). So then I would procrastinate and not write at all. Shitacular all around.</li><li>I have a new respect for chefs. Feeding yourself is one thing, but creating a menu for other people, especially if that menu changes every day? It blows. I know, because I'm now making 47 course meals for Diner #3 every day, 3x a day. Kid can eat. If anyone has any creative ideas for a ravenous 10 month old, I'll take 'em (as long as they are not processed pieces of Satan, of course). <br /></li><li>Debbie Phelps moment: Diner #3 sat through a 2 hour meal at <a href="http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html">A16</a>, ate off the menu and didn't fuss despite it being past bedtime. For all my bitching and moaning about what a shitty sleeper he is, I lucked out in the food department. Thank God, because otherwise I might have lost the will to live. True story.<br /></li><li>Also? Lunchables are every single thing that is wrong with America. Everything. Can someone please help me make that shit illegal? (See: Processed pieces of Satan.)<br /></li><li>I love <a href="http://www.restaurantwhore.com/2008/07/sometimes-you-feel-like-nut-dynamo.html">Dynamo Donut</a>, but I swear they are NEVER open. No Sundays, and when we tried to go yesterday at 7:35 (they supposedly open at 7), also very closed. Why, God, WHY???</li><li>Friday night I had <a href="http://www.tartinebakery.com">passionfruit bavarian</a> for dinner. Oh yes I did. </li><li>I've barely gotten paid for <a href="http://www.amazon.com/GrassRoutes-Travel-Guide-San-Francisco/dp/0979146224/ref=sr_1_1?ie=UTF8&s=books&qid=1221602071&sr=8-1">my book</a> so far. I'm trying to be patient, but my patience is giving out. It is an error of organization as opposed to anything shady, but still, folks, still. I mean that shit came out almost a year ago, yo.<br /></li><li><a href="http://www.waterbarsf.com/">Waterbar</a> sucks. Bleh. (Maybe more to come, but don't even know that it's worth the effort.)<br /></li><li><a href="http://www.serpentinsf.com">Serpentine</a> is doing brunch now -- Hooray!</li><li><a href="http://www.southfwb.com/">South</a> had great food, but the service sucked so bad that even though I want to, I don't think I can go back (more to come on that). </li><li>We're considering having Diner #3's 1st birthday party in <a href="http://www.yelp.com/biz/15-romolo-san-francisco">a bar</a>. Is that cool or is that CPS worthy?<br /></li><li>I'm thinking about posting about dining out with children, and how not to be the fucktard that everyone hates because their snot-nosed brat is terrorizing the joint -- interested?</li><li>Please vote. For Obama. Please. If you care about anything decent and fair (including food), you will do this. If you are not registered to vote, you can do that <a href="http://www.rockthevote.com/">here</a>. <br /></li><li>I missed you even if you didn't miss me.</li></ul>xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com16tag:blogger.com,1999:blog-8584493.post-13124286316315604072008-08-18T16:24:00.000-07:002008-08-30T21:10:51.558-07:00The Ominvore's Hundred (a.k.a. Coolest Meme Ever)Now here's a meme I can do. In-laws, Diner #3, a head cold and <a href="http://www.slowfoodnation.org">Slow Food Nation</a> have kept me away from you, but I can rally for this. A meme where you tally your adventures in eating? What a cool fucking idea, no? Here's the rules, and my list:<br /><br /><p>1) Copy this list into your blog or journal, including these instructions.<br />2) Bold all the items you’ve eaten.<br />3) Cross out any items that you would never consider eating.<br />4) Optional extra: Post a comment here at <a href="http://www.verygoodtaste.co.uk/">www.verygoodtaste.co.uk</a> linking to your results.</p> <p><strong>The VGT Omnivore’s Hundred:</strong></p> <p>1. <span style="font-weight: bold;">Venison</span><br />2. <span style="font-weight: bold;">Nettle tea</span><br />3. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Huevos_rancheros">Huevos rancheros</a><br />4. <a href="http://en.wikipedia.org/wiki/Steak_tartare">Steak tartare</a><br />5. Crocodile<br />6. <del>Black pudding</del><br />7. <span style="font-weight: bold;">Cheese fondue</span><br />8. <span style="font-weight: bold;">Carp</span><br />9. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Borscht">Borscht</a><br />10. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Baba_ghanoush">Baba ghanoush</a><br />11. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Calamari">Calamari</a><br />12. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Pho">Pho</a><br />13.<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich">PB&J sandwich</a><br />14. <a href="http://en.wikipedia.org/wiki/Aloo_gobi">Aloo gobi</a><br />15. <span style="font-weight: bold;">Hot dog from a street cart</span><br />16. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_%28cheese%29">Epoisses</a><br />17. <span style="font-weight: bold;">Black truffle</span><br />18. <span style="font-weight: bold;">Fruit wine made from something other than grapes</span><br />19. <span style="font-weight: bold;">Steamed pork buns</span><br />20. <span style="font-weight: bold;">Pistachio ice cream</span><br />21. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Heirloom_tomato">Heirloom tomatoes</a><br />22. <span style="font-weight: bold;">Fresh wild berries</span><br />23. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Foie_gras">Foie gras</a><br />24. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Rice_and_beans">Rice and beans</a><br />25. <a href="http://en.wikipedia.org/wiki/Brawn/">Brawn</a>, or head cheese<br />26. <span style="font-weight: bold;">Raw Scotch Bonnet pepper</span><br />27. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Dulce_de_leche">Dulce de leche</a><br />28. <span style="font-weight: bold;">Oysters</span><br />29. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Baklava">Baklava</a><br />30. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Bagna_cauda">Bagna cauda</a><br />31. <span style="font-weight: bold;">Wasabi peas</span><br />32. <span style="font-weight: bold;">Clam chowder in a sourdough bowl</span><br />33. Salted <a href="http://en.wikipedia.org/wiki/Lassi">lassi</a><br />34. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Sauerkraut">Sauerkraut</a><br />35. <span style="font-weight: bold;">Root beer float</span><br />36. Cognac with a fat cigar<br />37. <span style="font-weight: bold;">Clotted </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Cream_tea">cream tea</a><br />38. <span style="font-weight: bold;">Vodka jelly/Jell-O</span><br />39. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Gumbo">Gumbo</a><br />40. <span style="font-weight: bold;">Oxtail</span><br />41. Curried goat<br />42. Whole insects<br />43. <a href="http://en.wikipedia.org/wiki/Phaal">Phaal</a><br />44. <span style="font-weight: bold;">Goat’s milk</span><br />45. <span style="font-weight: bold;">Malt whisky from a bottle worth £60/$120 or more</span><br />46. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Fugu">Fugu</a><br />47. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Chicken_tikka_masala">Chicken tikka masala</a><br />48. <span style="font-weight: bold;">Eel</span><br />49. <span style="font-weight: bold;">Krispy Kreme original glazed doughnut</span><br />50. <span style="font-weight: bold;">Sea urchin</span><br />51. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Prickly_pear">Prickly pear</a><br />52.<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Umeboshi">Umeboshi</a><br />53. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Abalone">Abalone</a><br />54. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Paneer">Paneer</a><br />55.<del>McDonald’s Big Mac Meal</del> (If it came to blows I could do the fries and the coke, but no way no how on the Mac)<br />56. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Spaetzle">Spaetzle</a><br />57. <span style="font-weight: bold;">Dirty gin </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Martini_%28cocktail%29">martini</a><br />58. <span style="font-weight: bold;">Beer above 8% ABV</span><br />59. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Poutine">Poutine</a><br />60.<del> <a href="http://en.wikipedia.org/wiki/Carob">Carob</a> chips</del> Really, this stuff should be illegal -- I mean if it's not real chocolate, what's the fucking point?<br />61.<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/S%27mores">S’mores</a><br />62. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Sweetbreads">Sweetbreads</a><br />63. <a href="http://en.wikipedia.org/wiki/Geophagy">Kaolin</a><br />64. <a href="http://en.wikipedia.org/wiki/Currywurst">Currywurst</a><br />65. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Durian">Durian</a><br />66. <span style="font-weight: bold;">Frogs’ legs</span><br />67. <span style="font-weight: bold;">Beignets, churros, elephant ears or funnel cake</span><br />68. <del><a href="http://en.wikipedia.org/wiki/Haggis">Haggis</a></del><br />69. <span style="font-weight: bold;">Fried </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Plantain">plantain</a><br />70. <a href="http://en.wikipedia.org/wiki/Chitterlings">Chitterlings</a>, or andouillette<br />71. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Gazpacho">Gazpacho</a><br />72. <span style="font-weight: bold;">Caviar and </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Blinis">blini</a><br />73. <span style="font-weight: bold;">Louche </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Absinthe">absinthe</a><br />74. <a href="http://en.wikipedia.org/wiki/Gjetost">Gjetost</a>, or brunost<br />75. Roadkill (I won't strike this, but it would really depend on what type of roadkill we're talkin' bout here)<br />76. <a href="http://en.wikipedia.org/wiki/Baijiu">Baijiu</a><br />77. <span style="font-weight: bold;">Hostess Fruit Pie</span> (I'm not proud of it)<br />78. <span style="font-weight: bold;">Snail</span><br />79.<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Lapsang_souchong">Lapsang souchong</a><br />80. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Bellini_%28cocktail%29">Bellini</a><br />81. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Tom_yum">Tom yum</a><br />82. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Eggs_Benedict">Eggs Benedict</a><br />83. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Pocky">Pocky</a><br />84. <span style="font-weight: bold;">Tasting menu at a three-</span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Michelin_Guide">Michelin</a><span style="font-weight: bold;">-star restaurant.</span><br />85. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Kobe_beef">Kobe beef</a><br />86. <span style="font-weight: bold;">Hare</span><br />87. <a href="http://en.wikipedia.org/wiki/Goulash">Goulash</a><br />88. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Edible_flowers">Flowers</a><br />89. Horse<br />90. Criollo chocolate<br />91. Spam<br />92.<span style="font-weight: bold;"> </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Soft_shell_crab">Soft shell crab</a><br />93. <span style="font-weight: bold;">Rose </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Harissa">harissa</a><br />94. <span style="font-weight: bold;">Catfish</span><br />95. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Mole_%28sauce%29">Mole</a><span style="font-weight: bold;"> poblano</span><br />96. <span style="font-weight: bold;">Bagel and </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Lox">lox</a><br />97. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Lobster_Thermidor">Lobster Thermidor</a><br />98. <a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Polenta">Polenta</a><br />99. <a href="http://en.wikipedia.org/wiki/Jamaican_Blue_Mountain_Coffee">Jamaican Blue Mountain coffee</a><br />100. Snake</p><p>So that puts me at 77 items eaten from this list. Some of the stuff I haven't eaten but would be willing to eat (like Horse for one) would have to be offered to me in life-or-death type situations, or as a challenge on the Amazing Race in order for me to actually eat it. I'm not that badass. The problem here? I have a little bit of a list obsession -- making them like a maniac and then experiencing orgasmic nirvana when I can cross something off (seriously, folks, I just about threw a party when Omnifocus became available for the iPhone). So you just know I'm going to end up chowing on some Spam just to say I did it (I think I just threw up in my mouth a bit). Some call it OCD, I just call it thorough.</p><p> xoxo<br />Joy</p><p>"To eat is a necessity. To eat intelligently is an art"<br />-- La Rochefoulcauld</p><p>P.S. Attend the <a href="http://www.slowfoodnation.org">Slow Food Nation</a> stuff this weekend. From what I've seen so far it's more fun than a barrel of monkeys on crack.<br /></p>Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com1tag:blogger.com,1999:blog-8584493.post-17164114055481287292008-07-28T14:05:00.000-07:002008-07-31T07:14:39.937-07:00Sometimes You Feel Like a 'Nut (Dynamo Donuts -- San Francisco, CA)When I was in 10th grade, I stopped eating donuts because I found out how they were made, ie, deep frying. My, how things have changed.<br /><br />I grew up in the land o' <a href="http://www.dunkindonuts.com/">Dunkin' Donuts</a>, and until this day I had not found a superior donut. I was supremely disappointed the first time I ate a <a href="http://www.krispykreme.com/">Krispy Kreme</a> and promptly fell into a diabetic coma. The "donut shops" that pepper the city always have the same lame offerings, and I was beginning to feel as if the only way to get a decent donut would be to eat some beignets or enjoy a fancy donut on some dessert menu somewhere.<br /><br />But wait! It's <a href="http://www.yelp.com/biz/dynamo-donuts-and-coffee-san-francisco">Dynamo Donut</a> to the rescue! I high-tailed it there as soon as I heard they had opened last week.<br /><br />Awww, yeah, bitches -- that's what I'm talking about. Like <a href="http://www.meshsf.com/blogs/2004/11/highway-to-heaven-a16-san-francisco-ca.html">A16,</a> and like <a href="http://www.barjules.com">Bar Jules</a>, I went to Dynamo Donut one day and promptly returned the next. Dynamo lives in a little storefront on 24th St. -- if you didn't know it was there, you might miss it. In fact, I shouldn't even tell you it's there because then you might never find it and there would be more donuts for me.<br /><br />Sara Spearin, who bakes the goodies and owns the spot with her hubby, Jonny Raglin (<a href="http://www.properpotion.com/">you may have heard of him</a>) was sweeter than the donuts and made a fast buddy of Diner #3. She also got her pedigree at <a href="http://www.thelibertycafe.com/">Liberty Cafe</a> and <a href="http://www.meshsf.com/blogs/2007/05/rite-stuff-bi-rite-creamery-san.html">Bi-Rite Creamery</a>, and it doesn't really get much better than that in the baked goods department. (Can I get a 'what what, hey yo, what what in here?) I just about got down on my knees and asked her to marry me, except there's the aforementioned problem of Jonny, and, well, Jon.<br /><br />But the donuts!<br /><br />OH. GOD. The donuts!<br /><br />Give me a minute here.<br /><br />OK, I'm ready.<br /><br />Day 1: Chocolate chocolate star anise and maple apple bacon. OK, hold up right here: Bacon on my donut?!! Are you the goddess of all artery-clogging goodness? You must be, because that shiz is so delicious that I'll gladly snip a few years off my life for another heavenly bite. This donut is not greasy and it doesn't sit in your belly like a lead sack. On the contrary, this donut with it's springy, yeasty dough and rich maple apple glaze is dangerous in it's consumability. And it has BACON on it. Bacon sprinkles. Made from really good bacon. I tried four different donuts in two days and this was definitely my favorite. This says a lot, considering all the donuts are so finger lickin' good that I am damn glad that I don't quite live in walking distance to this joint.<br /><br />Now I pretty much have to tie Jon down to get him to agree to a chocolate option over something else. As he laid on the couch on Friday afternoon after a particularly ass-kicking week at work, I shoved a cake-y piece of the double chocolate anise in his mouth as he grimaced. The grimace melted away as he declared: "Oh! Oh! Wow. Oh. Wow. That's good. That's really good. Holy crap. Wow. I love how it's not too sweet. Where are they again?"<br /><br />And that, my friends, is how we ended up there the following day on our way down to our annual <a href="http://swantonberryfarm.com">berry</a> <a href="http://http://www.meshsf.com/blogs/2006/07/berry-good.html">picking</a> <a href="http://www.meshsf.com/blogs/2007/06/hes-so-pretty-and-some-other-stuff.html">adventure</a>.<br /><br />Jon lapped up some of the Four Barrel Coffee ("very good," he says -- and have I ever mentioned that I don't really drink coffee except in Italy? Consider this the moment...). Then we proceeded to inhale the fleur de sel caramel donuts. Surprisingly, these are my least favorite. Don't get me wrong, they still kick the average donut's ass, but it didn't make me want to run away with it like the others did.<br /><br />The lemon pistachio on the other hand is fucking amazing. These bitches had a slightly sour dough, bright lemon glaze and fresh little pistachio bits. It sounds simple enough but it was truly extraordinary.<br /><br />The Dynamo folks really have something going with this 2-3 flavors a day shit because I will keep returning for my favorites and keep finding more delicious tasties and then I will have tried everything and liked everything and I will weigh 382 pounds and need a forklift to get out of bed. Come to think of it, staying in bed all the time doesn't sound so bad these days.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />P.S. Here's what I have to say about <a href="http://www.examiner.com/x-419-SF-Restaurants-Examiner%7Ey2008m7d31-Bar-Jules-a-true-jewel">Bar Jules</a>. Mostly, it's fucking awesome.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com5tag:blogger.com,1999:blog-8584493.post-34472760510931945002008-07-09T13:33:00.001-07:002008-07-09T13:47:48.084-07:00Civic Center Farmer's Market, I Think I Love YouI went to the Civic Center Farmer's Market today. While I am now doing the hardest job I've ever had (raising Diner #3), it has the side benefit of being able to take a walk on a sunny day to SF's finest neighborhood for the Civic Center Farmer's Market. <br /><br />A friend told me about "A Little Piece of Cake." Well, fuck me, why the hell isn't everybody talking about these folks? <br /><br />I am a sucker for red velvet cake. Despite my love of baking, I've never made one (I don't know why, it's really just stupid at this point). So when I see the velvety redness anywhere, I'll give it a shot. ALPoC has red velvet cupcakes, 2 to a box, for $5. So I bought some. <br /><br />Unfuckingbelievable.<br /><br />These tiny cakes are so delicious that I had to physically restrain myself from eating both in one sitting. May I remind you that I have not been pregnant for, oh, a good 7.75 months now, so this really shouldn't be that hard. Emphasis on shouldn't. I'm very much considering locking the other one in a cabinet and making Jon hold on to the key until tomorrow (an acceptable time lapse from cupcake #1). <br /><br />These cakes of the cup make <a href="http://www.karascupcakes.com">Kara's</a> look like dog food on cowpies. And I like Kara's. ALPoC's cake itself is moist and fluffy and totally yummers and the icing is a perfectly spread, 1/4" thick layer of cream cheese goodness (one of my peeves about Kara's is the 14 lbs. of frosting on those bitches -- it's like a cupcake with a side of diabetes). <br /><br />Find a way to get the fuck over to cracktown so's you can get some of this action. I'm thinking I'll just start camping out there on Wednesdays. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />P.S. Click the pretty Examiner link on the sidebar so I can have more money for more cupcakes. Please.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com4tag:blogger.com,1999:blog-8584493.post-72496136233367505112008-07-05T19:27:00.000-07:002008-07-05T19:43:48.050-07:00I ScreamIt was a nice day. It is a holiday weekend. Everyone wants some ice cream.<br /><br />Now I loves me some <a href="http://www.biritecreamery.com">Bi-Rite Creamery</a>. You <a href="http://www.meshsf.com/blogs/2007/05/rite-stuff-bi-rite-creamery-san.html">know</a> I do. And I really wanted some ice cream today. However, when I saw the line at Bi-Rite that stretched into the next block, I wanted to stick one of their compostable spoons in my eye at the sheer thought of waiting in it. The ice cream is really fucking great, don't get me wrong. It's just that I don't see how one could justify waiting in a line of that sort for anything short of...oh, I don't know, war rations perhaps?<br /><br />If you are a masochist with some serious PMS this weekend that decides you HAVE to go there, get a cone with the brown butter pecan and toasted coconut. The combo is positively magical. <br /><br />Jon and I picked up some fancy ice cream novelties from our neighborhood bodega instead. Good times. <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />P.S. We were at the Ferry Building at 7:00 a.m. this morning (ah, the things you do when you've been awake since 4:45) when we witnessed, nay almost became a part of, a huge police foot chase. As we were unloading Diner #3 from the car, we saw/heard several cop cars and watched at least half a dozen cops going after a man who was calmly walking away from them, coffee cup in hand, canvas shopping bag on shoulder. The cops kept ordering him to stop, guns drawn even getting close enough to beat his legs with their batons, and the man KEPT WALKING (let me tell you how thrilled I was when they started yelling "everybody get down" as my son was smack in the middle of it all in his stroller). Seriously, the dude just looked like a slightly disheveled college professor out for his morning coffee. The cops even fired shots from what we assume was an air gun, and another bystander said she heard an ambulance shortly thereafter. Neither we nor the other folks who witnessed what we saw had any fucking idea what it was all about. If you happen to have the deets, please fill us in. We're dying to know.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com2tag:blogger.com,1999:blog-8584493.post-78001181060957811502008-07-01T12:51:00.000-07:002008-07-01T13:05:00.444-07:00ExcusesYeah, so, um, since our trip I've been busy. I got a new little <a href="http://www.examiner.com/x-419-SF-Restaurants-Examiner">gig</a>. Please click on that pretty little link right there, as I get paid by the page view. I know, I'm shameless. <br /><br />Quick rundown of what I was able to snack on in NYC: <br /><ul><li><a href="http://www.blueribbonrestaurants.com/restaurants.asp?nav=ln_rests_sushiBarGrill&content=rests_sushiBarGrill_main">Blue Ribbon Sushi</a> -- Pretty good but not amazing. Clever menu items and decent cocktails but doesn't hold a candle to <a href="http://www.meshsf.com/blogs/2007/03/this-is-how-good-sebo-is-i-have-been-so.html">Sebo</a>.</li><li><a href="http://www.bouchonbakery.com/">Bouchon Bakery</a> -- Home away from home. Dependable and good and convenient since we were staying in the Time Warner Center. Diner #3 experienced his first pate whilst dining there, and my lobster BLT was more than worth the $19 price (a veritable bargain for NYC).</li><li><a href="http://www.le-bernardin.com/">Le Bernadin</a> -- hopefully more to come on this one, but the short of it is that I wouldn't go back. The food was truly excellent, but the rest of the package was enough of a clusterfuck that I don't feel a need to eat there again.</li><li><a href="http://masanyc.com/">BarMasa</a> -- Holy fuckballs. Amazing. Will be booking a table at Masa proper the next time I am in NYC (bonus: Diner #3 had first truffles there).</li></ul>I also finally got a chance to check out <a href="http://www.sprucesf.com">Spruce</a> once we were home. Re-read the paragraph about Le Bernadin and that should sum up Spruce as well (well, sort of -- I'd be more likely to return to Spruce). <br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La RochefoucauldJoyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com1tag:blogger.com,1999:blog-8584493.post-68062589852114350042008-06-09T13:56:00.000-07:002008-06-09T14:00:02.834-07:00Hey Now, You're A RockstarSo freaking happy. The James Beard folks finally <a href="http://www.jbfawards.com/content/2008-nominees#chef">got</a> it <a href="http://www.meshsf.com/blogs/2004/12/my-one-true-love-delfina-san-francisco.html">right</a>.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />P.S. In NYC -- so far: Blue Ribbon Sushi. Verdict? Great, though doesn't hold a candle to Sebo.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com2tag:blogger.com,1999:blog-8584493.post-79186410644486635852008-06-03T16:29:00.001-07:002008-06-05T06:35:51.089-07:00Eating My Weight in CrapAnd it feels SO good.<br /><br />So far, since hitting the east coast I have consumed all manner of local delicacies. We are in New Jersey right now, and since arriving three days ago, I have experienced the following:<br /><br /><ul><li><a href="https://www.dunkindonuts.com/">Dunkin' Donuts</a></li><li><a href="http://www.carvel.com/">Carvel</a> Ice Cream cake (although they were out of <a href="http://www.carvel.com/products/signature.htm">Fudgie the Whale</a>)</li><li><a href="http://maps.google.com/maps?ie=UTF-8&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&q=de+marco%27s,&near=Holmdel,+NJ&fb=1&view=text&latlng=18034292677112204695">Subs</a> (the real kind, not the shit that passes for them in SF)</li><li>Delicious, succulent, sweet, fresh Lobster with nothing but butter and lemon</li><li>Soft serve ice cream and lemon Italian ice at the Jersey Shore</li><li>Old school Italian </li><li>Real New York Cheesecake</li></ul>...and I'm just getting started. We've still got Ithaca and NYC to come, which means there are still bagels, pretzels, hot dogs and, of course, <a href="http://www.restaurantwhore.com/2008/05/exactly-one-week-from-now.html">Hot Truck</a> to be had.<br /><br />I feel so dirty. In a good way.<br /><br />xoxo<br />Joy<br /><br />"To eat is a necessity. To eat intelligently is an art."<br />-- La Rochefoucauld<br /><br />P.S. My friend Brian just went to Michael Mina and posted a comment on <a href="http://www.restaurantwhore.com/2005/02/seasick-michael-mina-san-francisco-ca.html">the post</a> I did almost 3 years ago. Clearly nothing has changed. He can't say I didn't warn him.Joyhttp://www.blogger.com/profile/04748355538825811136noreply@blogger.com6