[Translate] Exterior & interior shots of Humphry Slocombe and one of the proprietors Jake Godby I finally made it to the ice cream Holy Grail…Humphry Slocombe. Probably not everyone would understand the eccentricity behind the work of co-owners Jake Godby and Sean Vahey from the humoruous tongue-in-cheek names to the unusual flavor combinations for ice cream and sorbet. You can almost say they are the West Coast brothers of Big Gay Ice Cream except the latter does soft-serve ice cream. When you enter this ice cream parlor, it looks like a classic, retro ice cream shop – black-and-white tile floor,..
[Translate] Exterior of Tartine; Waiting on line inside and fresh pile of Morning buns Tartine Bakery is one of the most well known bakeries in San Francisco. This bakery focuses on using local, organic (if possible) ingredients, and made with love and care for great pastries. The co-owners of Tartine, Elisabeth Prueitt and Chad Robertson won the James Beard Award back in 2008 for Best National Pastry Chef. They also printed two excellent books (my personal favorite is Tartine Bread). Pastries seen… When I visited this bakery during my visit to San Francisco on a Tuesday morning, the place was..
[Translate] Piperade: Exterior, interior, menu Piperade is a rustic, comfortable, California-Basque restaurant that I would go out to eat on a weekly basis, if I were to live in San Francisco. It’s satisfying food that isn’t too fussy or complex and has a good value compared to other San Francisco restaurants. Appetizers: Serrano ham with a glass of Viña Cartín, Albariño, Dungeness crab salad, cold foie gras We had a glass of crisp, quaffable Viña Cartín Albariño 2010 ($10 per glass) to go with our appetizers. The paper-thin sliced serrano ham ($17) drizzled in Arrels olive oil was tasty. It’s..
[Translate] At the door to Atelier Crenn, interiors and the menu Atelier Crenn is a one-starred Michelin restaurant. This was one of my highly anticipated meals of my trip to San Francisco that I even made it as my first meal when I got off the plane from NYC. I have read many reviews from various newspapers and magazine (and was highly recommended by a palate I trust ChuckEats) that rhapsodize Chef Dominique Crenn’s food is creative, enchanting, beautiful food that tastes delicious. Chef Crenn earned her status over the years, especially her previous tenure at Luce at the InterContinental,..
[Translate] Exterior, interiors, open kitchen, view of bar, close up of the oyster bar, and the menu A relative hidden gem to have a calm, delicious, seafood lunch near Ferry Building Marketplace is Waterbar Restaurant. It’s about a half mile walk from tourist central. The Waterbar is a sprawling, two-level restaurant with exposed brick walls, lots of natural light flooding in from the windows, and two floor-to-ceiling fish tank columns. At the bar, features the day’s catch of various oysters. There’s even an outdoor patio to soak in some sun and a spectacular view of the Oakland Bay Bridge. (more…)
[Translate] At Craftsman & Wolves’ kitchen with Owner William Werner at Bayview District When I was planning my visit to San Francisco, I scour the Web and read food magazines for any new places I should visit. Interestingly enough, since my parents and I subscribe to Bon Apetit my mom casually mentioned about there’s a section about San Francisco and there was a small box on a corner of a page that mentioned Craftsman & Wolves insane “the Devil Inside” foie gras, caramel, chocolate muffin (here’s BA’s blog version of the said piece and that said muffin is from the..
[Translate] I rarely eat at a steakhouse. For the most part, I tend to think steakhouses are masculine, darkly lit places that just care about large slabs of well-marbled beef. Except when I visited Alexander’s Steakhouse in San Francisco with my family very recently, I will make an exception. Alexander’s Steakhouse is a contemporary, urban, handsome, upscale steakhouse and if you do look at their food menu, it has Asian touches. There’s exposed brick walls, booth tables and open kitchen that define the restaurant’s loft-like space. There is an upstairs dining area that is slightly more private dining area that..
[Translate] Hot Doug’s and the line…before opening For the past few years, I heard so many great things about Hot Doug’s. Besides my meal at Alinea, this was my other highly anticipated stop. I know that this place was popular and has a cult following but I didn’t expect a line that goes inside that restaurant and wrap outside about a third way down the block – and that was just opening time of 10:30 AM. Menus & Interior By the time my friend and I made it through the doors, this place was decorated in hot dog kitsch. Mainly..
[Translate] My copy of Alinea’s cookbook (without its slipcover) A friend of mine gave me a copy of Alinea‘s cookbook and it was part of my inspiration to head to Chicago earlier this month. The gorgeous, colorful photos and the food presentations looked very unique (though I can’t fathom of cooking from this book). Also hearing and reading many good things about this restaurant, I simply have to eat here. Booking a table for this restaurant is, to say the least, a relatively nerve raking telephone game, especially for those who want dine there in less than 2 months in..