 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Style Asian |
TOQUE of San Francisco January 2014 By Carol & Joe Davis
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||
Signature Cocktails |
Baeril Siberian SturgeonCaviar |
It is always exciting to see a new sophisticated restaurant open in San Francisco especially a Steakhouse that features 4-6 week Dry Aged Prime Beef Bone-In (Osso) Steaks. Osso Steakhouse whichrecently opened on Nob Hill in Gramercy Towers has both an elegant Art Deco interior and a lovely view of Grace Cathedral and the California Street Cable Cars. The art is wonderful and the illuminated etched glass on the top of each booth is beautiful. There is a separate Bar Area with a lounge that has oversized chairs, exhibition kitchen, private dining room and the overall atmosphere is sophisticated but not stuffy.
We were seated in a comfortable booth and ordered Voss Sparkling Water while we looked over the menu and listened to light jazz. We enjoyed Signature Cocktails to start. They were shaken until icy tableside which was a nice touch. The Basil Martini made with Belvedere Vodka, fresh basil, lime and sugar and the Ginger Martini with made with Yazi Vodka, Canton ginger and cranberry were both quite refreshing.
We then ordered and enjoyed the Skillet Roasted Chorizo Cheese Bread which was fun and quite tasty. The Iron Skillet Roasted Shrimp was a delicious starter as the shrimp were extremely flavorful, nicely seasoned and somewhat decadent with lots of butter! We always like to try the soup and enjoyed their No Cream of Asparagus Soup. Our next course was the Baeril Siberian Sturgeon Caviar which was served with blinis, minced onion, chopped egg and crème fraiche. The presentation was beautiful. They have a variety of selections on the menu including a Caviar Trio. This was a fabulous luxury that sets Osso Steakhouse apart! We were told that some diners just come in for Caviar and Champagne which sounded like a good plan to us. We then had the fresh two pound whole Hot Dungeness Crab which we loved eating wearing our “bibs”. The crab was so fresh and luscious and the seasoning included fresh herbs and garlic which was amazing!
 |
||
Dungeness Crab |
Bone-In Osso Steak |
Desserts |
It was now time to see if Osso Steakhouse’s steaks lived up to their claim that they are the best you’ve ever tasted. We ordered the Dry Aged Big-Bone-In (Osso) Filet Mignon and the Dry Aged Bone-In New York. The steaks arrived rare as ordered in their natural juices with a hint of rosemary and garlic. The seasoning was fantastic, they were tender and juicy and the flavor was enhanced because they were Osso/Bone. These were as advertised.... the best steaks we had eaten in many years!
The Sides came in individual ramekins and were all fantastic! We loved the Twice Baked Potato with zucchini, chives, bacon and cheese, the fresh Creamed Corn, the Spinach with garlic and light cream and the delicate Sautéed Seaweed in soy-butter glaze. This was the perfect combination of sides for us and they also have a few additional ones to choose from.
The Wine List is well thought out and allows you to have something that fits both your palate and budget. We enjoyed wines by the glass including the Honig Napa Sauvignon Blanc and the Etude Carneros Pinot Gris which paired perfectly with our starters and Gary Farell Russian River Pinot Noir which paired perfectly with our steaks.
We were very impressed by the desserts as well. The Mango Panna Cotta was light and refreshing and the Anna Banana Kabob was sweet and warm. A Nespresso Espresso and Jaboulet Muscat de Baumes-Des-Venise French Dessert Wine were the perfect ending to our spectacular dining experience.
Osso Steakhouse has raised the bar for great steak dinners in San Francisco and is truly a destination restaurant. The Bone-In Dry Aged Steaks were just fabulous and the Crab and Caviar were spectacular! They are open nightly from 5PM-10PM and have Valet Parking which is always appreciated. We look forward to returning soon to enjoy the sophisticated Art Deco atmosphere for dinner or just cocktails and small plates.
Osso Steakhouse
1177 California Street (at Jones St.)
San Francisco, CA. 94108
415-771-6776
www.ossosteakhouse.com
Scoma’s Restaurant Fisherman’s Wharf
Traditional San Francisco Fresh Seafood and more
 |
|||
Cocktails |
Dungeness Crab Cakes |
We love to dine at trendy, upscale, nouvelle cuisine restaurants in San Francisco but we also have a soft spot in our hearts for the old school “tried and true” as well. Scoma’s Restaurant has been serving fresh right off the boat seafood for almost 50 years at Fisherman’s Wharf. Surely things have changed since 1965 but there are reasons that both Bay Area locals and tourists from around the world keep coming back including the fresh seafood, large portions, warm hospitality and the stiff cocktails. You drive down Al Scoma Way off of Jefferson Street and you return to yesteryear. The restaurant is wedged between commercial fishing boats right on the water and set away from the maddening crowds. There are views from their big windows of the fishing boats as well as Coit Tower, the Transamerica Pyramid and on the sunny day that we dined we could see some fog out toward the Golden Gate Bridge.
We were seated at a window table with a white linen table cloth, ordered cocktails and soon received a basket of authentic San Francisco Sourdough bread. You definitely get a “San Francisco” pour on the cocktails. The Cosmopolitan was excellent as was the Whaler’s Rum. We chatted with some of our neighboring diners as we looked at the menu. A San Francisco Firefighter and his family were enjoying Pasta Seafood dishes and a couple from Arkansas, who always make sure they dine at Scoma’s Restaurant every time they are in town, were happily sharing a bottle of Napa Valley Wine and the Lazy Man’s Cioppino.
 |
 |
|
Shrimp and Scallops alla Gannon |
Cracked Dungeness Crab |
Crème Caramel |
We stared out by tasting the Soups. Both the classic Clam Chowder and Lobster Bisque were just rich enough and very flavorful. A cup is not too filling and a great way to begin your meal! Next, we had their traditional Dungeness Crab Cakes. They were almost all crab, perfectly seasoned with fresh celery and nicely browned. The Oysters Rockefeller alla Scoma was another tasty appetizer. These hot oysters were served off shell and were healthier and lighter than most we’ve tasted.
Dungeness Crab is in season so we knew we needed to have the Cracked Crab which was roasted with herbs and olive oil. It was so much fun cracking the crab and digging out the crab meat. Our other entrée was the classic grilled Shrimp and Scallops alla Gannon. This was a mountain of food with shrimp and nicely sautéed scallops adjacent to mashed potatoes, rice, broccoli and cauliflower. This was easily enough food for two meals or lunch the next day. The Sides that we ordered were all large portions and absolutely delicious! We loved the Sautéed Mushrooms, classic Creamed Spinach and the Parmesan Polenta.
Wharf |
Scoma’s Restaurant has an Award Winning Wine List with quite a few wines offered by the glass. We enjoyed the 2011 MacMurray Ranch Sonoma Coast Pinot Gris with our appetizers and the 2009 Hitching Post Rita Hills Pinot Noir paired perfectly with our entrees. The Desserts were both excellent and exceeded our expectations...can’t wait to have them again! The Apple Crisp had a lot of brown sugar and reminded us of the Apple Betty our Mom’s used to make. The Crème Caramel was perfect also which is not that easy to find. A Mr. Espresso and a 2005 Taylor Fladgate Ruby Port were the perfect finish to our fabulous dinner.
Scoma's Restaurant is open daily serving fresh, sustainable seafood as well as steaks, salads and pasta dishes. Executive Chef Alan Fairhurst who graduated from the California Culinary Academy has led the kitchen since 1999 and the staff is friendly and professional. The portions are huge and everyone we talked to enjoyed their food and drinks. We loved our dinner, the Old School feeling, felt the family love and look forward to returning soon.
Scoma’s Restaurant Fisherman’s Wharf - PIER 47
1 Al Scoma Way (at Jefferson St.)
San Francisco, CA. 94133
415-771-4383
www.Scomas.com
Complimentary Valet Parking
Fog Harbor Fish House
Excellent Seafood and Fabulous Views
 |
 |
 |
Red Chili Garlic Shrimp |
Jumbo Shrimp Cocktail |
Fall is a great time of year to enjoy the best that San Francisco has to offer. The Summer crowds of cold tourists in shorts with recently purchased Alcatraz sweat shirts are gone, as are this year’s hard partying America’s Cup attendees. So we thought it was time to enjoy what the tourists have been enjoying! We hadn’t dined at PIERS 39 in years and decided it was time to try Fog Harbor Fish House. They recently revamped their seasonally fresh, locally sourced menu offerings to adhere to and comply with the Monterey Bay Aquarium Seafood Watch Guidelines of 100% Sustainability and support healthy abundant oceans www.SeafoodWatch.org.
We were offered a window table with a beautiful view but this evening we preferred to sit in the lively Bar area in an elevated comfortable booth. We still had great views of the bay and were able to watch the sun set over the glistening San Francisco Bay and Marin Headlands. We ordered San Pellegrino Sparkling Water and received some fresh, warm in-house baked Sourdough Bread and had some Signature Cocktails. We enjoyed both the Lipstick Lemondrop which was made with Grey Goose Citron Vodka, triple sec, fresh squeezed lemon then shaken and layered with black raspberry liqueur and the Organic Agave Margarita made with Maestro Dobel Tequila, Cointreau, fresh lime juice and organic agave nectar.
 |
 |
 |
Shellfish Platter |
Dessert Tray |
Tiramisu |
The Starters that we tried were all wonderful! Our favorite was the Red Chili Garlic Shrimp which had fabulous large shrimp in a sauce made with red chili paste, onions, peppers and garlic. It was quite spicy which we loved. The more traditional Jumbo Shrimp Cocktail served with cocktail sauce was so fresh and had plenty of horseradish in the cocktail sauce. Another very tasty appetizer was the Baked Scallops with Parmesan cheese, fresh herbs, butter and breadcrumbs which is served with salad and balsamic. This sounds rich but it was actually very light and healthy. You must try the Clam Chowder which had fresh clams and was thick and quite rich. We opted for a bowl but most other diners had the Fresh House Baked Sourdough Bread Bowl which is very San Francisco. Our entrée was the large Shellfish Platter which had Dungeness Crab, mussels, clams, shrimp, and corn and was oven roasted with butter, garlic and herbs. This was a wonderful combination, so attractive and an excellent value. The shellfish tasted especially fresh and the herb and garlic butter was just amazing. We can’t wait to have this again!
The International Wine List features reasonably priced wines by the bottle, glass or glass and a half (8 ounce pour) including a nice selection of California Wines. The 2012 Hill Family Estate Napa Valley Sauvignon Blanc was perfect with our seafood dinner. The Desserts were both made in house and just fabulous. The Apple Crisp ala Mode made with tart Granny Smith apples, walnuts and butter crumb was served warm in a ramekin with Vanilla Ice Cream. The Tiramisu made with Italian Lady Fingers dipped in a mixture of liqueurs and fine espresso, then layered with mascarpone cream and dusted with chocolate was actually the best we had ever tasted. It was so aromatic, light and truly wonderful. We ate it all which says a lot since we had already eaten heartily.
 |
PIER 39 |
We had a very delightful and delicious dinner at Fog Harbor Fish House which features excellent cuisine, generous portions and reasonable prices. There is something on the menu for everyone including great cocktails, Seafood, Salads, Burgers and Steaks. Before and after dinner we enjoyed walking around PIERS 39 which is a World Class destination and found higher end shops than we expected and Panoramic Views of the Golden Gate Bridge and Alcatraz that were really incredible. We look forward to returning soon.
Fog Harbor Fish House
PIER 39 #213
San Francisco, CA. 94133
415-421-2442
www.Fogharbor.com
San Francisco Chefs 2013 - Celebrating Bay Area Cuisine
 |
 |
 |
La Mar’s Diego Oka |
Dixie’s Joseph Humphrey |
It’s been quite interesting to see the evolution of SF Chefs, since it first began five years ago. It has always been well produced and allowed the “Foodie” Public to have access to great Chefs, Cuisine, Wine and Cocktails, as well as allowing the Food industry to celebrate the San Francisco Culinary scene. Now, there are many more events and dinners throughout the year but the highlight is still The Grand Tasting Tent on Union Square. It all starts with the Spring Dinner Party Project Series with local dinners showcasing San Francisco’s greatest Chefs. Next, there is a preview tasting at the Ferry Plaza Farmers Market and Food Industry Day Seminars. The weekend with the Grand Tasting Tent Events also features Cocktail Parties, After Parties, Classes and Demos. Then, later this year there will be the Fall Dinner Party Project Series in New York and Los Angeles featuring chefs from San Francisco.
 |
 |
 |
M Y China’s Martin Yan |
Culinary Institute of America’s Lars Kronmark |
Presidio Social Club’s Jay Abrams |
Featured Chefs this year included Boulevard’s Nancy Oakes, El Paseo’s Tyler Florence, M Y China’s Martin Yan, Incanto’s Chris Cosentino, Plumed Horse’s Peter Armellino, Waterbar’s Peter Ulrich, Copita’s Joanne Weir, Scomas’ Alan Fairhurst, La Mar Diego Oka , Fifth Floor’s David Bazirgan’s , Ozumo’s Yo Matsuzaki , Epic Roasthouse’s Jan Birnbaum , Dixie’s Joseph Humphrey , Culinary Institute of America’s Lars Kronmark, Nick’s Cove Austin Perkins , Presidio Social Club’s Jay Abrams , Ahwahnee’s Robert Anderson and Park Tavern’s Jennifer Puccio to name a few.
 |
 |
 |
Eggs Hollandaise |
Bloody Mary Oyster Shooters and Crab & Melon Gazpacho |
Suerte Tequila |
This year we went on Sunday for the “Brunch on the Bay” theme. We liked the fact that there were different themes for each of the Daily Tent Events, giving you a selection if you were going for just one day or the ability to enjoy more themes if you purchased the three day admission ticket. As always, we were thrilled by the abundant cuisine, wine and spirits.....as well as the overall ambience and excitement within the Tent! Some of our favorite tastes included Park Tavern’s Eggs Hollandaise, Nick’s Cove’s Bloody Mary Oyster Shooters and Crab & Melon Gazpacho, the Cuban Reuben, Brixton’s French Toast, Pizza Antica’s Porchetta and La Mar’s Causa. We particularly enjoyed the beverages including tastes of the 18 year old Highland Park Scotch http://www.highlandpark.co.uk/lda/, the Suerte Tequila Blanco www.DrinkSuerte.com, Longevity Wines www.longevitywines.com Rhone Style Blend debru-vee and the Lavazza Espresso. We also loved the Cooking Demonstration by Martin Yan hosted by Eye on The Bay’s Liam Mayclem. We polled quite a few attendees and the overwhelming sentiment was that they felt they truly got the chef access they expected , tasted fine cuisine and beverages and got their money’s worth.
 |
 |
Chocolate Dessert |
Happy Crowd |
We really enjoyed SF CHEFS 2013 which truly celebrated the San Francisco Bay Area’s love of food and plan to attend again next year.
Go to www.SFCHEFSFOODWINE.com to stay informed about the upcoming competitions, cooking demonstrations, educational seminars, special dinners and events.
Homestead
Fine Dining on Piedmont Avenue
 |
 |
 |
OwnersElizabeth Sassen and Executive Chef Fred Sassen |
Cured Lomo Charcuterie and Grilled Bread |
We love to hear that hard working ultra-talented chefs after honing their skills in great kitchens for many years finally get their chance to open their own restaurants. Homestead on Piedmont Avenue in Oakland was just opened by Co-Owners Elizabeth Sassen and Executive Chef Fred Sassen who both enhanced their culinary skills at fine restaurants including Farallon in San Francisco and Camino in Oakland. They have created a wonderful environment where you feel like you are surrounded by the warmth of home. Homestead is located in a 1920’s Julia Morgan building which has floor to ceiling windows and a high ceiling. The rustic interior features seating for 48, spot lighting, and an Exhibition Kitchen where you can watch the prepping, cooking and plating which creates a great show. There is also an Almond wood burning fire pit for cooking, roasting and smoking which adds to the warm and welcoming atmosphere. The upscale, farm to hearth to table, small focused menu features elegant comfort cuisine created using seasonal, locally sourced and mostly organic ingredients.
We were seated near the window directly across from the fire pit and ordered a large bottle of Hot Springs Arkansas Mountain Valley Sparkling Water and received warm homemade bread which was just perfect. We appreciated the lovely Vintage Silverware which was a unique touch.
 |
 |
Grilled Rib Eye Steak |
Horchata Ice Cream and Churros |
Our Starters were unique just delicious! We loved both the Baked Ricotta with Warren Pears, Cured Lomo Charcuterie and Grilled Bread and the Squid Escabeche with Avocado, lime, Corn and Cumin Cracker. Our second course was also fantastic. The Shrimp Agnolotti with Cherry tomatoes and Basil Pesto and the Grilled Quail with Roasted Brussels Sprouts and apples were both just amazing! The flavors melded beautifully and the presentation was very appealing. Our main courses were equally fabulous! The Spiced Slow Roasted Pork with creamed corn and cherry tomatoes and the Grilled Rib Eye Steak with baby carrots, endive gratin and parsley were both reasonably priced and truly delicious! We also enjoyed a side of Marrow Roasted potatoes with parsley.
The International Wine list is also small and focused. We enjoyed the 2012 Matthiasson Linda Vista Vineyard Napa Chardonnay and the 2011 Roditis, Tetramythos, Patras, Peloponnese Greece with our starters and the 2011 Ransom, Jigsaw, Pinot Noir, Willamette Valley which was bold and rich tasting and paired perfectly with our entrees.
The Desserts were delightful as well. We loved the Horchata Ice Cream and Churros which came with a small Hot Cocoa and the Cheddar Apple Pie which came topped with excellent Vanilla Ice Cream. Espressos and an Amoroso, El Maestro Sierra, 15 Anos Xeres, Spanish Sherry were the perfect finish to our relaxed, perfectly paced fabulous dinner.
We had a lovely dining experience at Homestead which is welcoming, charming and serves savory and superb cuisine! Best to make reservations as the word is out and the restaurant was packed on the Thursday night we were there. We get to dine at great restaurants and are so pleased that Homestead is in our neighborhood and would not be surprised to see them receive Michelin Stars in the near future.
Homestead
4029 Piedmont Avenue
Oakland, CA 94611
510-420-6962
www.HomesteadOakland.com
Bourbon & Beef
Latin Inspired Kitchen in Rockridge
 |
 |
 |
Sopa de Langosta |
Crispy Kobe Pork Belly |
Chef Munther’s Seafood Paella |
Bourbon & Beef is the newest restaurant in the Rockridge District in Oakland which has always been known for great food. They serve Latin inspired meat focused cuisine prepared with seasonal, locally sourced, sustainable and organic ingredients. Executive Chef/Restaurateur Munther Massarweh born in El Salvador to Jordanian parents and raised in San Francisco brings a lifetime of culinary experience to his stylish small 32 seat restaurant which is directly across the street from Market Hall and walking distance to BART.
We enjoyed hearing the lively Latin music as we entered and saw that there was an active bar scene and that almost all the seating areas were full. We were seated at a Butcher Block top table with very stylish and quite comfortable High Back Red Leather Chairs. Up front by the window there is a Communal Table which seats up to 20, which later was filled by a group celebrating a birthday enjoying the family style Seafood Paella Party. We ordered Cocktails from their full bar which features more than twenty types of Bourbon. We loved both our smooth Bourbon Negroni which is their 14 day in-house barrel aged white whiskey and the Some Like It Hot made with El Charro Tequila, Cilantro, Jalapeno, and fresh lime juice which tasted somewhat like a margarita but with a perfect kick!
 |
 |
Grilled Rib Eye Steak |
Stylish Dining |
We started out with Small Plates. The Sopa de Langosta was a piping hot delicious Lobster Bisque with Corn Flan, Lime Cream and Caviar. We also loved the Puerco con Curtido which was a fantastic Snake River Farms Crispy Kobe Pork Belly with jicama slaw and house made tortillas. We loved that the pork belly was crispy and not rich.
The Large Plates were especially excellent! You must have their signature dish which is Chef Munther’s Seafood Paella. It is a lovely presentation of Giant Tasmanian Prawns, Mussels, Crawdads, chicken, chorizo and saffron rice. The seafood was fresh and the rice was just delightful.... with the flavors of the all ingredients! Another excellent choice is the Carne de Res con Papas which is a spectacular tasting Grilled Rib Eye Steak with roasted Shishito Peppers, mixed field potatoes, spring onion and topped with Chimichurri sauce and Shallot Bourbon Demi Glaze. A better tasting steak preparation would be hard to find!
The Wine List features all Imported Wines. We enjoyed the 2012 Wither Hills New Zealand Sauvignon Blanc with our small plates and the 2010 Tramin Italian Lagrein Alto Adige with our steak and paella. We were quite full but did manage to save room for dessert. We enjoyed the Dolce de Leche and Marcona Almond Smores Sundae which was topped with Fresh Whipped Cream and Double Espressos which were served with cream on the side. Bourbon & Beef is both stylish and fun!! They serve excellent Latin inspired cuisine, have an active Bar Scene and are open for Weekday Lunch, Weekend Brunch and Dinner Nightly. We’ve already recommended it to friends and look forward to returning soon!
Bourbon & Beef
5634 College Avenue
Oakland, CA. 94618
510-788-4821
www.BourbonBeef.com
Desco – Italian Cuisine in Old Oakland
 |
 |
|
Executive Chef DonatoScotti |
Chef’s Small Bites |
Roasted Spring Chicken |
We love dining in Old Oakland as there are trendy Restaurants and Bars which draw a sophisticated crowd. The historic buildings and classic street lamps create a retro American city atmosphere which adds to the overall ambience. We were craving Italian Cuisine so we wanted to dine at Desco which just recently opened. It is located in a Historic 1876 building and is quite welcoming with its big D shingle above the entrance and 1940’s Italian Café feeling. The décor features 20 foot ceilings, brick walls, rustic wood furnishings and copper topped counter seating. There is a row of cozy booths along the back wall, a large communal or group table and outdoor sidewalk tables in warm weather. There are also large windows on both sides of the restaurant overlooking the sidewalk and the beautiful trees. It was a lovely night and quite a few people were sitting outside but we opted to have a window table inside overlooking the street and the stylish interior.
Desco serves seasonally fresh, ingredient driven regional Italian Cuisine created by Executive Chef Donato Scotti who also owns Donato Enoteca in Redwood City where we have dined many times. He grew up in Italy and attended the Instituto Alberghiero di San Pellegrino Culinary School and now has quite a following in the Bay Area. As we looked at the focused menu we ordered Lauretana Italian Alps Sparkling Water and received fresh made bread with a small dish of fantastic olive tapenade. Caleb, our extremely knowledgeable and friendly server, alerted us that it was still happy hour and with our drink order we would receive the Chef’s Small Bites which was a perfect way to ease into our dinner. We started with a Cosmo from their full bar and the Italian Americano Bianco Aperitivi served on the rocks with seltzer which was unique and quite refreshing.
 |
 |
Angus Loin Tagliata |
Traditional Italian Custard and Affogato |
We ordered Antipasti starters which were very tasty. The Crudo Sashimi Grade Ahi topped with fried capers with Carte Musica crackers was delicious and extremely fresh. The wood burning oven baked Salt Cod Baccala with olives and tomatoes was flavorful and a nice comfort dish. We also loved the Polipetti Crispy Baby Octopus with wild arugula Salad. The Octopus is freshly prepared and slightly warm and perfectly accented by the argugala.
Desco has a Wood Fired Pizza Oven where they make Pizze. They have both traditional and what they call Stretched which is more like Flat Bread. We enjoyed the Rustic style Stretched made with Speck, Smoked Prosciutto, Sweet Onion and light Gorgonzola. It was a great combination of flavors and the crust was great....just delicious. The Main Courses were both hearty portions and very reasonably priced. We loved both the Angus Loin Tagliata with grilled potatoes and aceto balsamico prepared rare as ordered and the Galletto Pan Roasted Spring Chicken with white wine reduction. We also enjoyed a side dish of cous cous style Sardinian Fregola Pasta with olives, garlic and Calabria peppers.
The Wine List is all Italian Varietals chosen by Wine Director Eric Lecours and available by the bottle, carafe or by the glass. We are not as well versed on Italian wines, so we relied on Desco’s very knowledgeable staff to advise us on what would pair with our food. We enjoyed the 2011 Colle Stefano Verdicchio Marche which was lively and fruity with our appetizers and the 2008 Tommaso Bussola Valpolicella Venato which was full bodied and delicious with our main courses.
The Desserts were delightful. We loved both the Vasetto di Crema which was a fabulous Traditional Italian Custard and their classic Italian Affogato with hazelnut Gelato. A Zucca Rabarbaro Digestivi after dinner drink and espressos were the perfect finish to our excellent dinner. We had a great time at Desco which is open for Lunch and Dinner daily. The modern Italian Cuisine was terrific, the service was excellent and the All Italian Wine List gave us a chance to try new wines. We look forward to returning soon.
Desco Restaurant
499 9th St.(at Washington St.)
Oakland, CA. 94607
510-663-9000
Palo Alto Grill- Modern Steakhouse Cuisine
 |
 |
 |
Executive Chef Ryan Shelton |
PA Grill Salmon Poke |
Avocado Corn Dogs |
We always have fun strolling down University Avenue in Palo Alto and popping in the interesting upscale shops and enjoying the diverse dining scene. We were pleased to hear that accomplished Executive Chef Ryan Shelton is now working with popular Restaurateur Bruce Schmidt at the his new restaurant on University Avenue, the Palo Alto Grill. Chef Shelton is originally from San Jose and has worked in Europe, Asia, Southern California and returned home to help Baume in Palo Alto earn it’s Michelin Stars. The Palo Alto Grill features ceiling to floor windows, exposed wood beams, brick accents, contemporary artwork, interesting lighting and a Black Granite Bar. There is also sidewalk seating weather permitting and two private dining rooms for mid-sized parties. We were seated at a cozy table near the front window and began reviewing the focused Seasonal Menu which offers locally sourced meats, seafood and produce. Steaks are the main attraction but the small plates are unique and fabulous! All breads and desserts are made in-house as well.
 |
 |
Turf and Turf |
Brioche Beignets |
Our first course was the delicious Hot-Cold Yellow Corn Soup with Bell Pepper, Popcorn and Chili. It was very light and just delightful. Next, we tried a few of the Small Plates. We loved the Avocado Corn Dogs with Chipotle Mustard and Cilantro. They were actually quite light and such a creative spin on the corndog of our youth. Just fabulous! Next, we had the Slow Poached Egg with English Pea, Mushroom and Shallot which was absolutely heavenly and one of the most unique dishes we have had in several years! Another excellent choice is the Grilled Japanese Octopus with fingerling potatoes, lemon and basil. The spicy PA Grill Salmon Poke with seaweed, avocado and gochujang is also a must. We could have easily made a meal from the ample sized small plates, however we knew we had to try the steaks. We loved their signature Turf and Turf which was an 11 ounce Ribeye Steak with pastrami, peppercorns and onion. It was a true carnivore’s delight. Another excellent choice is the Pan Seared Southern Gentleman which is an Angus Filet Mignon with bacon, bourbon and mustard greens. We ordered the 12 ounce which was cooked perfectly rare as ordered and came with a fabulous sauce. We always prefer the sauce on the side. There is great seafood as well....our neighbors had the Seared Scallops with Citrus, Butter and Trout Roe and were quite impressed. Our favorite side dish was the fantastic Fried Brussels Sprouts with brown sugar and butter pecans. It was like a sweet dessert.
The Wine List features mostly Northern California and Santa Cruz Mountains wines with 24 available by the glass. Wine Director Tim Augello paired wines for us and helped us find some new favorites. The 2012 Bishop’s Peak, Edna Valley Chardonnay and the 2012 Astrolabe, Marlborough, Sauvignon Blanc paired well with the small plates and the 2009 Cinnabar, Alexander Valley, Cabernet Sauvignon paired perfectly with our steaks.
The desserts prepared in house by Pastry Chef Yoomi Shelton were amazing! We loved both the decadent 64% Chocolate Torte with vanilla, peanut and gelato and the even more decadent Brioche Beignets with milk, strawberries and sugar. The Beignets were the best we’ve had since we were in NOLA. Illy Espressos and a Niepoort 10 year Tawny Port were the perfect ending to our very enjoyable dinner.
The Palo Alto Grill is not your father’s Steakhouse. The atmosphere is casual and relaxed, the service is professional and there is something for everyone including great Steaks, Burgers, Seafood and incredible Small Plates! We look forward to returning for lunch or dinner the next time we are on the Avenue.
Palo Alto Grill
140 University Avenue (at High St.)
Palo Alto, CA. 94301
650-321-3514
www.PaloAltoGrill.com
Celebrity Chef Interview
We had the pleasure to interview La Mar Cebichería Peruana’s founder Chef Gastón Acurio as we sipped Pisco Sours and dined on their fabulous Causas.
 |
La Mar Cebichería Peruana’s Chef Gastón Acurio |
He told us that he felt that cooking for others was an honor and that he was grateful that his Peruvian restaurants were so well received especially as it was their 5th Anniversary in San Francisco and that they had just opened locations in Chicago and Miami. After speaking with him for half an hour we could see that he was a great Ambassador for Peruvian Cuisine and Culture.
Dine About Town San Francisco Now Twice a Year Returns January 15-31, 2014 and June 1-15, 2014.
Dine About Town San Francisco allows diners the opportunity to select from more than 100 participating restaurants offering a two-course lunch menu for less than $20.00 and/or a three-course dinner menu for less than $40.00. This pricing can represent up to a 25 percent savings off regularly priced a la carte items. Dates and times of participation vary by restaurant. A la carte menus will also be available. Reservations are encouraged and may be made online through a partnership with www.OpenTable.com.
Fancy Food Show in San Francisco January 19-21, 2014
The 39th Annual Winter Fancy Food Show www.FancyFoodShows.com will be held at Moscone Center in San Francisco January 19-21, 2014. The show will feature over 1,200 companies from more than 30 countries showcasing over 75,000 specialty food and beverage items. They anticipate nearly 20,000 attendees from the Trade who will seek out new and interesting foods from around the world for their shops and restaurants. There is no way to taste everything even if you attend all three days but you can always try. A complete listing of the program and events is at http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/programs/
The SeventhAnnual Pebble Beach Food & Wine event will be held from April 10-13, 2014. This four-day celebration brings together more than 100 prominent chefs and over 250 acclaimed wineries and distinguished winemakers from around the world to Pebble Beach for a first-class display of epicurean splendor and unrivaled access. In addition to cooking demonstrations led by some of the most talented chefs and vertical tastings from the world's top wine producers, unique experiences are added each year making this a not-to-miss annual event for anyone serious about food and wine.To purchase tickets to Pebble Beach Food & Wine, or for more information on ticket packages, visit www.pbfw.com
Until we eat again…….
TOQUES (MORE REVIEWS)