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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And pass it on.\u003c/p>\n\n",
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"excerpt": "Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\r\n\r\nAnd who can blame them?\r\n\r\nIn a city that prides itself on it food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\r\n\r\nAs a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/penny-pinching.jpg\" alt=\"penny-pinching\" width=\"336\" height=\"350\" class=\"alignleft size-full wp-image-2087\">Things are tough all over. This isn't exactly news. I can't think of a single person I know who hasn't been hit on some level by the mess our economy is in. Everyone, it seems, is scaling back on spending.\u003c/p>\n\u003cp>And who can blame them?\u003c/p>\n\u003cp>In a city that prides itself on its food scene, San Francisco's restaurants have taken a very hard hit. With fewer people lunching and dining out these days, many places in the city have either laid off staff or cut their hours. Some once-favored haunts have decided to close their doors for lunch, some have chosen to to hang out the \"Now Open for Sunday Brunch\" sign (which is usually an indicator of fiscal desperation), some have been forced to shut down permanently.\u003c/p>\n\u003cp>As a professional waiter, I consider myself very lucky to be working in a popular and (blessedly) busy restaurant. Hell, I consider myself lucky to have a job. Period.\u003c/p>\n\u003cp>\u003cstrong>Tipping Down\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The current trend in dining these days seems to be downsizing-- from the price tag of the wine purchase to the amount of food ordered. Perfectly understandable. Not a single server I have talked to about the situation was unsympathetic to the current, collective economic plight. People are ordering fewer bottles of wine, and more are going for what some refer to as \"non'trées\"-- the ordering of appetizers in lieu of main courses. It's a hit to our wallets, of course (I have personally seen an average 30% decrease in my own sales), but we know were not the only ones. It's been openly discussed at our staff meetings that the guests who were dining with us in the fat times are still here with us in the lean ones, and we should be ever mindful of that. Which, for the most part, we are. The goal is to keep them coming back. We are making less money, of course, but we are working harder for it.\u003c/p>\n\u003cp>And that's fine.\u003c/p>\n\u003cp>What isn't fine is the much more alarming trend that seems to be running apace with the downsizing of dine-out meals-- the downsizing of tips. Along with decreased sales, servers are seeing a general lowering of their gratuity's percentage. And this is not okay. Not at all.\u003c/p>\n\u003cp>\u003cstrong>Tipping Out\u003c/strong>\u003c/p>\n\u003cp>I've always wondered if people who have never worked in the service industry know how restaurant tipping actually operates. It's a subject that most people probably don't give much thought to. You tip your server, she pockets the money, and goes home with it at the end of the shift.\u003c/p>\n\u003cp>But that's not how it works.\u003c/p>\n\u003cp>In a recent phone interview with a reporter from a major national newspaper, I was asked about the current economic situation and how it was affecting San Francisco restaurants. In relating my own experience, I told her roughly what I sell on an average night and what my tips are like. When I told her where exactly that money went, how I am taxed on my sales, and what I actually walk out the door with, she was surprised. She explained to me that, in all the years she had been covering restaurants, she had never even thought to ask about the process of tipping out. I respected her for that admission. And it dawned on me that, if she didn't know, how many diners do?\u003c/p>\n\u003cp>If I am given a $50 tip, on a $250 bill, that's wonderful, but it's not exactly all mine to keep. In most restaurants, especially high-end places, a server is not simply working for his own tips. In my place of business, the gratuity I receive from any given table goes towards supporting nine other employees. Ten, including myself.\u003c/p>\n\u003cp>Here's an illustration of what is occurring with ever-increasing frequency in our restaurants. Possibly just a bad turn of luck, but it illustrates what really happens when a good server receives a bad tip:\u003c/p>\n\u003cp>I'll use the example of a fellow waiter who took care of some regular guests and four of their friends. The waiter in question is extremely professional-- fun and chatty at the right moments, formal and efficient at other times, or any combination of the above-mentioned, as each case necessitates. And, above all, he actually cares about what he's doing. He puts his heart into his work.\u003c/p>\n\u003cp>The regulars and their guests were treated to a few complimentary appetizers and were well taken care of, as usual. When the bill arrived, it was not the regular guests who paid, but one of their tablemates. On a $500 check, the guest left the waiter a $20 tip. Needless to say, the waiter was upset, but could say nothing, except to his co-workers and manager. Vent it, shrug it, face it, let it go. Hopefully do not repeat-- that is often our sanity-saving mantra.\u003c/p>\n\u003cp>His tip may have been $20, which is insult enough, given his high level of care and service. The financial damage, however, is far worse in such cases.\u003c/p>\n\u003cp>\u003cstrong>The Break Down\u003c/strong>\u003c/p>\n\u003cp>Granted, the \"tip out\" (what a server tips out to his support staff) varies from restaurant to restaurant. Some houses pool tips, others ensure that the kitchen staff receives a percentage. The permutations are endless, but all enacted with the goal of supporting the other, no-less-important members of the service team. This is how it works at our place of business:\u003c/p>\n\u003cp>\u003cstrong>Tip outs are often based on sales, not the total amount of gratuity.\u003c/strong>\u003c/p>\n\u003cp>On a $500 sale, the waiter must give, at the very minimum:\u003c/p>\n\u003cp>Busser: $15 (3% but usually closer to 4% since a busser is a server's chiefest ally)\u003c/p>\n\u003cp>Food Runner: $5 (1%)\u003c/p>\n\u003cp>Hostess: $5 (1%)\u003c/p>\n\u003cp>Bartender: $6.25 (1.25%)\u003c/p>\n\u003cp>Our stocker receives $5 per waiter as a flat fee every shift, our barista receives $10.\u003c/p>\n\u003cp>We do not ever decrease the amounts given to our support staff.\u003c/p>\n\u003cp>Having been given $20 for his services, the waiter actually lost about $12 taking care of these guests. And that's just on the surface. The IRS calculates roughly 8% of a server's sales as taxable income, owing to the variability of tipping. 8%, in this instance is $40-- more than twice what the waiter was paid.\u003c/p>\n\u003cp>Clearly, I am biased. I have a vested interest in people tipping properly. And by properly, I mean 15% at the very minimum for basic service. Good service deserves 20%. That is our custom.\u003c/p>\n\u003cp>The goal of this post isn't to shame people into tipping more. My readers are, by and large, pretty savvy in these matters. I just have the feeling that, if more people understood where that tip money goes and what the consequences are to those who bear the double brunt of lowered sales and lowered tips, they might think twice about saving that extra few dollars by leaving less money to the people who take care of them.\u003c/p>\n\u003cp>If you are well taken care of, take care of your caretakers.\u003c/p>\n\u003cp>Amen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Indian Dining fit for a Sultan",
"title": "Indian Dining fit for a Sultan",
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"content": "\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n",
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"excerpt": "We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We all have our go-to, dirt cheap, hole-in-the-wall Indian spot. This is not it. And thank goodness for that. No, Sultan is doing something different here -- something exciting yet familiar. Step inside and hardwood floors, sleek tableware, flattering dimmed lighting, and soothing earth-toned walls meet the eye. Meanwhile, the nose is met with scintillating aromas of spice and good things to come. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/sultan1.jpg\" alt=\"Sultan\">\u003cbr>\n\u003cem>Sultan interior\u003c/em>\u003c/p>\n\u003cp>This family-run Indian restaurant differentiates itself from neighboring competitors with its classed-up ambiance and presentation, and continues the theme through its menu of updated classics. Sultan has taken traditional recipes (some passed down for generations, some inspired from street food favorites) and given them a contemporary twist, serving them up with style and finesse. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/trio1.jpg\" alt=\"Trio of Dishes from Sultan\">\u003cbr>\n\u003cem>Trio of Dishes from Sultan \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/papadam1.jpg\" alt=\"Papadum with Mango Chutney\">\u003cbr>\n\u003cem>Papadum with Mango Chutney\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Khadija, the matriarch of the restaurant, was formally trained in Mumbai. She uses organic ingredients whenever possible, including free-range chicken and New Zealand lamb, and freshly grinds all her spices, regularly shipped in from India. While this focus on fresh ingredients has placed Sultan into a higher price range than your typical Indian restaurant, the extra few dollars is well worth it. The quality of products and made-from-scratch effort shines through in each dish, and you are left feeling like you are eating at mom's table... when mom is a professional chef. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-tikka-masala1.jpg\" alt=\"Chicken Tikka Masala\">\u003cbr>\n\u003cem>Chicken Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Sultan's Murgh Tawa Masala (their version of Butter Chicken, or Chicken Tikka Masala as many know this popular dish by) is the best I've tasted yet in the city. Incredibly rich without being too heavy, the chicken is smoky and spiced with just the right amount of heat, and the thick velvet tomato and yogurt sauce melts luxuriously in your mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/garlic-naan1.jpg\" alt=\"Garlic Naan\">\u003cbr>\n\u003cem>Garlic Naan \u003c/em>\u003c/p>\n\u003cp>With every great sauce comes a need for a great sauce receptacle. Fired to order, the fluffy, fresh naan here fits the bill. The Garlic Naan is scattered with lots of fresh garlic and cilantro, and baked in a clay oven until crispy and slightly blistered on the outside, warm and chewy on the inside. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/kheema-naan1.jpg\" alt=\"Kheema Naan\">\u003cbr>\n\u003cem>Kheema Naan\u003c/em>\u003c/p>\n\u003cp>The Kheema Naan, stuffed with minced lamb meat, garlic, red onions, and fresh herbs, was savory, hearty, and would have made an excellent appetizer on its own.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/chicken-korma-and-tikka-masala1.jpg\" alt=\"Chicken Korma and Tikka Masala\">\u003cbr>\n\u003cem>Chicken Korma and Tikka Masala\u003c/em>\u003c/p>\n\u003cp>Looking hindsight, it probably wasn’t the wisest decision to invite my spice-intolerant friend to this particular dinner. Nevertheless, Sultan rose to the occasion when posed with the challenge of creating a dish with no heat. That’s right, an Indian dish with no heat, but still full of flavor, is indeed possible. Our special needs Chicken Korma was created, a mild curry fragrant with turmeric, cashews and saffron, gentle enough for a baby’s palate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/okra1.jpg\" alt=\"Stir Fried Okra\">\u003cbr>\n\u003cem>Stir Fried Okra \u003c/em>\u003c/p>\n\u003cp>The Stir Fried Okra (Bhindi Masala) was colorful and fresh. Cut into even bite-sized pieces and appetizingly bright green, the okra was sautéed with ripe tomatoes and caramelized onions. The stickiness of the okra was pleasantly present but not too pronounced. The tomatoes were heavily spiced and seasoned, and cooked down to create some intensely concentrated flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mint-chicken-tikka1.jpg\" alt=\"Mint Chicken Tikka\">\u003cbr>\n\u003cem>Mint Chicken Tikka\u003c/em>\u003c/p>\n\u003cp>The Mint Chicken Tikka featured two skewers of smoky chicken, rubbed full of mint, yogurt, and aromatic spices. Grilled so you get all those delicious bits of charred crunch, this was the best reinvention of street food I’ve seen in a long time.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/veg-samosa1.jpg\" alt=\"Vegetarian Samosas\">\u003cbr>\n\u003cem>Vegetarian Samosas \u003c/em>\u003c/p>\n\u003cp>For their take on Samosas, Sultan uses a light, crispy shell similar to eggroll wrappers rather than the traditional heavier pastry shell. Their vegetarian version is filled with a puree of potatoes and peas, and attractively presented with mint and tamarind chutneys. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/mango-lassi1.jpg\" alt=\"Mango Lassi\">\u003cbr>\n\u003cem>Mango Lassi \u003c/em>\u003c/p>\n\u003cp>If the spice is heating up a bit too much, cool down with a Mango Lassi, a smoothie made with tangy thick yogurt and ripe mango. Served in a large milkshake glass, this creamy, sweet treat was the perfect balance to all the heat from the meal.\u003c/p>\n\u003cp>Casual enough for a family dinner, yet classy enough for date night, Sultan's winning combination of authentic Indian fare, dressed up presentation, and attentive service make this an oasis in a neighborhood that diners typically walk briskly by. And with lunch buffet for a mere $10.95, you can feast and still count your riches on the way out.\u003c/p>\n\u003cp>\u003cstrong>Sultan\u003c/strong>\u003cbr>\n340 O'Farrell St\u003cbr>\n(between Mason St & Taylor St)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n415-775-1709\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Sunday, 11:30 am-2:30 pm; 5:00 pm-10:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Perfect Pairings: Bar Drake + Bar Crudo",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3240319782/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/bardrake-redux450.jpg\" alt=\"Bar Drake, redux\"> \u003c/a>\u003cbr>\n \u003cem>Bar Drake, redux\u003c/em>\u003c/p>\n\u003cp>One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\u003c/p>\n\u003cp>Some perfect pairings are across town. For instance, I happen to think that dinner at SPQR preceded by a drink at The Alembic is a perfect, if high maintenance, pairing. But that pairing usually involves a cab ride in between as The Alembic is in the Haight and SPQR is in Pacific Heights.\u003c/p>\n\u003cp>However, some pairings are not quite as far flung. And some have proven to be perfect time and again.\u003c/p>\n\u003cp>A new \"perfect pairing\" for me is close to Union Square and therefore perfect for entertaining out-of-town visitors who are already downtown and looking to meet for dinner. I've done it several times recently, and have complete confidence whenever meeting visitors and friends alike for this outing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\u003c/p>\n\n",
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"excerpt": "One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3240319782/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/bardrake-redux450.jpg\" alt=\"Bar Drake, redux\"> \u003c/a>\u003cbr>\n \u003cem>Bar Drake, redux\u003c/em>\u003c/p>\n\u003cp>One of the great things about living in San Francisco is that perfect pairings are available in all parts of town. Let me explain what I mean by this term: often, an evening out for me will involve dinner and drinks before or after at a location that is in the general vicinity of dinner. When the food and the drinks combine to make for a perfect dining experience, I consider this to be a \"perfect pairing.\"\u003c/p>\n\u003cp>Some perfect pairings are across town. For instance, I happen to think that dinner at SPQR preceded by a drink at The Alembic is a perfect, if high maintenance, pairing. But that pairing usually involves a cab ride in between as The Alembic is in the Haight and SPQR is in Pacific Heights.\u003c/p>\n\u003cp>However, some pairings are not quite as far flung. And some have proven to be perfect time and again.\u003c/p>\n\u003cp>A new \"perfect pairing\" for me is close to Union Square and therefore perfect for entertaining out-of-town visitors who are already downtown and looking to meet for dinner. I've done it several times recently, and have complete confidence whenever meeting visitors and friends alike for this outing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My perfect pairing suggestion is \u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a> and \u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>.\u003c/p>\n\u003cp>Bar Drake is a lovely bar that is located in the downstairs lobby of the Sir Francis Drake hotel. The drinks are delicious, the setting is intimate and usually pretty mellow, and the service is fantastic. Customers can choose to sit at the five-person bar, or can relax on couches and comfortable chairs throughout the lobby. I usually have the Bar Drake Manhattan that is made with Woodford Reserve Bourbon, Port, Angostura bitters and maple syrup and is served with delicious brandied cherries. If you'd like a snack, Bar Drake serves snacks and entrees from \u003ca href=\"http://www.scalasbistro.com/\">Scala's\u003c/a> next door (where \u003ca href=\"http://www.bravotv.com/top-chef\">Top Chef 4\u003c/a> contestant Jen Biesty is the executive chef).\u003c/p>\n\u003cp>Bar Crudo is known throughout the San Francisco food community for its impeccable execution of raw fish. The restaurant almost exclusively serves fish, and only a very few dishes are cooked. In December, I placed Bar Crudo's arctic char on my \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/30/top-10-tastes-2009/\">\"Top 10 Tastes\"\u003c/a> list, and a few of their other dishes could easily have been on that list as well. The dishes are inventive -- most recently I tried a yellowtail dish with lobster cream, vanilla salt, and licorice greens -- and are almost always delicious. I've taken visitors here with great success because the restaurant feels very San Francisco, and pleases anyone who likes raw fish.\u003c/p>\n\u003cp>Bar Crudo is a tiny restaurant with a small bar downstairs and a handful of tables upstairs. Because of this, reservations are highly recommended.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sirfrancisdrake.com/sfddini/bar_drake.html\">Bar Drake\u003c/a>\u003cbr>\nin the Sir Francis Drake Hotel lobby\u003cbr>\n450 Powell (at Sutter)\u003cbr>\n415-395-8555\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://barcrudo.com/\">Bar Crudo\u003c/a>\u003cbr>\n603 Bush Street (above the Stockton tunnel)\u003cbr>\n415-956-0396\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n",
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"excerpt": "Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \r\nEspecially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/rawoyster1.jpg\" alt=\"raw oysters\" align=\"left\">Cupid's bow is strung, the candy hearts are out, and there's no shortage of $75-a-plate ways to dine with your sweetie this Valentine's Day. But do the two of you really want to spend next Saturday plodding through four or five overwrought, overgarnished courses, just one more pair of credit-card-toting giraffes shuffling in for feeding time at the Ark? \u003c/p>\n\u003cp>Especially when you could take that same chunk of change and spend it on a week or more of the best aphrodisiac Nature can provide. I'm talking, of course, of oysters, and better yet, of the $1 (or even free) oysters on the half-shell available all around town. Besides the pure taste appeal of their sea-kissed succulence, oysters are rich in minerals (especially iron, calcium and zinc) and B vitamins, and high in protein. Plus, raw oysters seem to go hand-in-hand (or hand-to-mouth) with a certain kind of adventurous sensuality. I wouldn't turn down a date with an oyster-hater, but I'd certainly put on my fancy panties for a second date with an oyster lover. \u003c/p>\n\u003cp>So, where to find them on the cheap? The key is getting there early; most restaurants and bars offer their oyster deals as part of happy hour, hoping to pique your appetite just enough so you'll pony up for some real grub, or at least run up a decent bar tab. Others use the deal to pull in customers on otherwise slow nights. Here, a few to jot down in your little black book:\u003c/p>\n\u003cp>\u003ca href=\"http://www.lukasoakland.com\">Luka's Taproom\u003c/a>, in uptown Oakland, offers good-quality oysters at $1 a pop every Monday night. Monday's also $1 oyster night in the Castro at the \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a>. At \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> in San Francisco's Ferry Building, there's a very popular happy hour on Mondays and Thursdays from 5-7pm, with $1 oysters and $3.50 pints. The Asian-infused \u003ca href=\"http://www.eossf.com\">Eos\u003c/a> in Cole Valley features $1 oysters (served by the half or full dozen) on the happy-hour menu from 5:30-7pm, Sunday through Thursday. In the northeast Mission, \u003ca href=\"http://www.circolosf.com\">Circolo\u003c/a> does $1 oysters from 5-7pm, Tuesday through Friday, in the bar and lounge. \u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, there's a chef's choice of $1 oysters every day from 3-6pm. Also in Berkeley, the stylish \u003ca href=\"http://www.caferouge.net\">Cafe Rouge\u003c/a> does $1 oysters Tuesday through Thursday, from 5:30-9:30pm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And if you really don't want to split your cash between beer and food, head over to the Mission's \u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a> for free oysters every Friday, from 5:30pm til the oysters run out. Grab a beer and a plate of oysters, and head out to the backyard to sip and slurp under the lemon tree. Now that's real San Francisco romance. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Event: Dine About Town Launch Party",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/dine-about-town.jpg\" alt=\"dine about town\">\u003c/p>\n\u003cp>I get plenty of press releases about $100+ dinners. But really good deals are hard to find when it comes to dining and more desirable now than ever. For the next couple of months I'm going to try to focus on events under $40. We'll see how it goes...\u003c/p>\n\u003cp>\u003ca href=\"http://www.onlyinsanfrancisco.com/taste/dineabouttown/\">Dine About Town\u003c/a>, the annual dining promotion sponsored by the San Francisco Convention and Visitors Bureau is back! In a traditionally slow restaurant season it offers a good way to try a pricey restaurant for less than you might normally pay. Three course lunches are $21.95 and three course dinners are $34.95. Just a few of the restaurants on the list I highly recommend include Foreign Cinema, Luella, Anchor & Hope, RNM, Absinthe, Ducca and 1550 Hyde. But make your \u003ca href=\"http://www.opentable.com/promo.aspx?pid=67&m=4&ref=804\">reservations\u003c/a> now, because popular restaurants get very busy during this promotion, especially on the weekends. \u003c/p>\n\u003cp>A particularly good deal is Macy's Dine About Town launch party. Your $20 donation to \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a> gets you 10 tasting tickets which you can use to sample offerings from some of the Dine About Town participating restaurants, namely Café Andree, Campton Place Restaurant, Chez Papa Resto, Colibri Mexican Bistro, Daffodil, Fish & Farm, First Crush, Level III, Market Street Grill, Roots, and XYZ. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Dine About Town launch party\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> The Cellar @ Macy's Union Square, 170 O'Farrell Street, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> January 14, 2009 at 6 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.onlyinsanfrancisco.com/taste/macys.aspx\">Purchase tickets\u003c/a>. Note that tickets must be purchased in advance; bring your printed confirmation to exchange for tasting tickets at the event. Space is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the party you will meet Dine About Town featured chefs, enjoy a cooking demonstration by Jake des Voignes, executive chef at Fish & Farm, moderated by “the tablehopper” Marcia Gagliardi and taste Napa Valley wines and receive a keepsake \"Only in San Francisco\" wine glass. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/dine-about-town.jpg\" alt=\"dine about town\">\u003c/p>\n\u003cp>I get plenty of press releases about $100+ dinners. But really good deals are hard to find when it comes to dining and more desirable now than ever. For the next couple of months I'm going to try to focus on events under $40. We'll see how it goes...\u003c/p>\n\u003cp>\u003ca href=\"http://www.onlyinsanfrancisco.com/taste/dineabouttown/\">Dine About Town\u003c/a>, the annual dining promotion sponsored by the San Francisco Convention and Visitors Bureau is back! In a traditionally slow restaurant season it offers a good way to try a pricey restaurant for less than you might normally pay. Three course lunches are $21.95 and three course dinners are $34.95. Just a few of the restaurants on the list I highly recommend include Foreign Cinema, Luella, Anchor & Hope, RNM, Absinthe, Ducca and 1550 Hyde. But make your \u003ca href=\"http://www.opentable.com/promo.aspx?pid=67&m=4&ref=804\">reservations\u003c/a> now, because popular restaurants get very busy during this promotion, especially on the weekends. \u003c/p>\n\u003cp>A particularly good deal is Macy's Dine About Town launch party. Your $20 donation to \u003ca href=\"http://www.mowaa.org/Page.aspx?pid=183\">Meals on Wheels\u003c/a> gets you 10 tasting tickets which you can use to sample offerings from some of the Dine About Town participating restaurants, namely Café Andree, Campton Place Restaurant, Chez Papa Resto, Colibri Mexican Bistro, Daffodil, Fish & Farm, First Crush, Level III, Market Street Grill, Roots, and XYZ. \u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> Dine About Town launch party\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> The Cellar @ Macy's Union Square, 170 O'Farrell Street, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> January 14, 2009 at 6 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> \u003ca href=\"http://www.onlyinsanfrancisco.com/taste/macys.aspx\">Purchase tickets\u003c/a>. Note that tickets must be purchased in advance; bring your printed confirmation to exchange for tasting tickets at the event. Space is limited.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> At the party you will meet Dine About Town featured chefs, enjoy a cooking demonstration by Jake des Voignes, executive chef at Fish & Farm, moderated by “the tablehopper” Marcia Gagliardi and taste Napa Valley wines and receive a keepsake \"Only in San Francisco\" wine glass. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 10 Tastes, 2008",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n",
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"excerpt": "This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2626182136/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/musselsalad-barjules300.jpg\" alt=\"mussel salad at bar jules\" align=\"left\">\u003c/a>This is the third year in a row that I have published a list of my favorite tastes of the year. My personal rules for the tastes: they have to be something that I first tried in 2008, and they must knock my socks off. I am lucky that every year I am able to taste new dishes that completely change my culinary point-of-view. This year I delved more into Thai food, and spent a lot of time in San Francisco so not many dishes are from out-of-town. The tastes, in no particular order are:\u003c/p>\n\u003cp>\u003cstrong>Chicken noodle soup, Thai House Express.\u003c/strong> I was introduced to this soup in January of this year and have had it many, many times since. I enjoy the light broth of the soup and always order it with thin egg noodles. When chili paste is added from the condiments provided on the table, it makes for the perfect bowl of soup. 901 Larkin Street at Geary, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Burger and duck-fat fries, Spruce.\u003c/strong> Much to the consternation of the New Yorkers who read Serious Eats, I had the audacity to \u003ca href=\"http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html\">declare the Spruce hamburger as the best hamburger in San Francisco\u003c/a>. New Yorkers could not believe that a great burger could be served on an english muffin. I stand by my decision, and can't think of many places I'd rather spend an evening than the Spruce bar with a burger and a cocktail. 3640 Sacramento Street at Spruce, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Sunchoke salad, SPQR.\u003c/strong> When a chef shuffle at SPQR occured last January, I was worried. After opening in October 2007, SPQR quickly became a favorite on my restaurant rotation and I didn't want the food to change. I needn't have worried. Chef de cuisine Chris Behr turns out solidly awesome food and I'm never disappointed. One of my favorite bites all year was their sunchoke salad served with tangerine pieces, radicchio and toasted almonds. The combination of flavors makes for a perfect bite. 1911 Fillmore Street at Bush, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Arctic char crudo, Bar Crudo.\u003c/strong> 2008 will be known as the year that I finally tried Bar Crudo. I was enchanted by the flavors of nearly every dish, but especially enamored of the arctic char with wasabi tobiko. Magic. 503 Bush Street over the Stockton tunnel, San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Nam prik noom, Renu Nakorn.\u003c/strong> My first taste of the delicious nam prik noom -- a chili dip served with crudite -- was at \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/07/01/vegas-lotus-of-siam/\">Lotus of Siam\u003c/a> this year in Las Vegas. While it was delicious at Lotus, I preferred the dish when I had it at Renu Nakorn in Southern California. Lotus of Siam's roots were born out of Renu Nakorn, so the dishes were very similar with Renu Nakorn's spice level being perfect. I can't wait to eat this again. Renu Nakorn re-opened this year in a lovely space after being closed for several years and is well worth a trip if you're in Southern California. 13019 Rosecrans Ave near Hwy 5, Norwalk.\u003c/p>\n\u003cp>\u003cstrong>No-Knead Bread made by me.\u003c/strong> Until this year, I had never made a loaf of bread by myself. I'm not saying that the bread I made was perfect, and about 15 loaves later it's still not. But I will always remember that \u003ca href=\"http://www.lifebeginsat30.com/jen/2008/08/the-bread-chron.html\">first taste of my first loaf of bread\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Kanom krok, San Bruno Thai Temple.\u003c/strong> Kanom krok -- the popular Thai dessert that is made of sweet coconut cream and batter in the equivalent of an Ebilskiver pan -- was a new taste to me this year. I tried kanom krok at several places, and my favorite bite was the one I tried first at this Sunday Thai temple brunch. 310 Poplar Ave at Crystal Springs Road, San Bruno. Sundays only, best to go around 11.30 or noon.\u003c/p>\n\u003cp>\u003cstrong>Butterscotch budino, Mozza.\u003c/strong> It was hard to choose just one bite at Mozza to feature, as it was one of my favorite places in Southern California this year. The budino is a perfect dessert -- a butterscotch pudding topped with salted caramel and served with rosemary pine nut biscotti. I'm not a fan of overly sweet desserts and this dish struck the perfect balance between sweet and salty. 6602 Melrose Ave at Highland, Los Angeles. \u003c/p>\n\u003cp>\u003cstrong>Mussel Salad, Bar Jules.\u003c/strong> Jessica Boncutter opened Bar Jules early this year, and I was lucky to spend many an afternoon there with friends enjoying the fresh, local and delicious food. The mussel salad pictured above is a perfect representation of the food that I loved here in 2008, and I can still remember the perfectly cooked mussels contrasted with aioli and simple boiled potatoes. 609 Hayes Street at Laguna, San Francisco.\u003c/p>\n\u003cp>\u003cstrong>Ankimo, Sebo.\u003c/strong> No taste deserves its own, completely separate, blog post more than the ankimo at Sebo. Thinking of evenings at Sebo this year makes me break into a wide grin. It's the combination of absolutely impeccable sushi, combined with the personality of the chef owners and the company that I enjoyed there. I never really understood the draw of ankimo, which is monkfish liver, until I tasted it at Sebo. While I still typically am drawn to the uni at Sebo over the ankimo, I have ankimo on the list for the sheer fact that it changed my mind and my culinary perspective. My dining partner and I were so exuberant about it one night that we convinced Loretta Keller, owner of Coco500, to re-open her already paid check to have an order of ankimo. She thanked us. 516 Hayes Street at Octavia, San Francisco.\u003c/p>\n\u003cp>Happy New Year, all. And here's to many, many great tastes in 2009.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Previous taste lists:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top 10 Tastes 2006\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">Top 10 Tastes 2007\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/83096974@N00/2945260416/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/kitchen-contigo-400.jpg\" alt=\"kitchen counter at Contigo\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/83096974@N00/2945260416/\"> \u003cem>Kitchen Counter at Contigo\u003c/em>\u003c/a>\u003c/p>\n\u003cp>As we wind up 2008, I will be happily ringing in the new year and looking forward to the new restaurants that 2009 will bring to San Francisco. Here are three restaurants specifically that I cannot wait for:\u003c/p>\n\u003cp>\u003ca href=\"http://contigosf.com/\">Contigo.\u003c/a> Contigo is being opened by a friend -- Brett Emerson from \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>. Emerson will be going to be serving food inspired by Barcelona with locally grown products. The restaurant will be located at 24th and Castro in Noe Valley. I saw a sneak peek of the beautiful space a few days ago, and cannot wait to see the restaurant in action in early 2009.\u003c/p>\n\u003cp>\u003cstrong>Urbino.\u003c/strong> Urbino will be the third restaurant to be opened in San Francisco by the group that brought us \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a>. It will be a 130-seat restaurant located in Dogpatch and focusing on Italian food from the Le Marche region. You can get an idea of the type of food by checking out this Food and Wine recipe for \u003ca href=\"http://www.foodandwine.com/recipes/prosciutto-cheese-piadina-butternut-squash-pecorino-piadina\">piadine (flatbread sandwiches)\u003c/a> from chef and co-owner Nate Appleman.\u003c/p>\n\u003cp>\u003cstrong>Heaven's Dog.\u003c/strong> In January, we can look forward to a new restaurant from Charles Phan of \u003ca href=\"http://www.slanteddoor.com\">Slanted Door\u003c/a> fame. Heaven's Dog will be located in the \u003ca href=\"http://www.somagrand.com/\">SOMA Grand\u003c/a> tower. The restaurant will feature Chinese food and noodles, along with a star bartending team including Jackie Patterson, Thad Vogler, and others. You can see the full bartending line up at \u003ca href=\"http://www.alcademics.com/2008/12/san-franciscos-next-allstar-bar.html\">Alcademics\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Next week, I'll be releasing my Top 10 Tastes of 2008 -- a list which I also wrote in \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">2006\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/12/25/top-10-tastes-of-2007-it-was-a-very-meaty-year/\">2007\u003c/a>.\u003c/p>\n\n",
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"excerpt": "As we wind up 2008, I will be happily ringing in the new year and looking forward to the new restaurants that 2009 will bring to San Francisco. Here are three restaurants specifically that I cannot wait for: \u003ca href=\"http://contigosf.com/\">Contigo.\u003c/a> Contigo is being opened by a friend -- Brett Emerson from \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>. \u003cstrong>Urbino.\u003c/strong> Urbino will be the third restaurant to be opened in San Francisco by the group that brought us \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a>. \u003cstrong>Heaven's Dog.\u003c/strong> In January, we can look forward to a new restaurant from Charles Phan of \u003ca href=\"http://www.slanteddoor.com\">Slanted Door\u003c/a> fame. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/83096974@N00/2945260416/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/kitchen-contigo-400.jpg\" alt=\"kitchen counter at Contigo\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/83096974@N00/2945260416/\"> \u003cem>Kitchen Counter at Contigo\u003c/em>\u003c/a>\u003c/p>\n\u003cp>As we wind up 2008, I will be happily ringing in the new year and looking forward to the new restaurants that 2009 will bring to San Francisco. Here are three restaurants specifically that I cannot wait for:\u003c/p>\n\u003cp>\u003ca href=\"http://contigosf.com/\">Contigo.\u003c/a> Contigo is being opened by a friend -- Brett Emerson from \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/\">In Praise of Sardines\u003c/a>. Emerson will be going to be serving food inspired by Barcelona with locally grown products. The restaurant will be located at 24th and Castro in Noe Valley. I saw a sneak peek of the beautiful space a few days ago, and cannot wait to see the restaurant in action in early 2009.\u003c/p>\n\u003cp>\u003cstrong>Urbino.\u003c/strong> Urbino will be the third restaurant to be opened in San Francisco by the group that brought us \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> and \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a>. It will be a 130-seat restaurant located in Dogpatch and focusing on Italian food from the Le Marche region. You can get an idea of the type of food by checking out this Food and Wine recipe for \u003ca href=\"http://www.foodandwine.com/recipes/prosciutto-cheese-piadina-butternut-squash-pecorino-piadina\">piadine (flatbread sandwiches)\u003c/a> from chef and co-owner Nate Appleman.\u003c/p>\n\u003cp>\u003cstrong>Heaven's Dog.\u003c/strong> In January, we can look forward to a new restaurant from Charles Phan of \u003ca href=\"http://www.slanteddoor.com\">Slanted Door\u003c/a> fame. Heaven's Dog will be located in the \u003ca href=\"http://www.somagrand.com/\">SOMA Grand\u003c/a> tower. The restaurant will feature Chinese food and noodles, along with a star bartending team including Jackie Patterson, Thad Vogler, and others. You can see the full bartending line up at \u003ca href=\"http://www.alcademics.com/2008/12/san-franciscos-next-allstar-bar.html\">Alcademics\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n",
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"excerpt": "It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/tv2.jpg\" alt=\"tv\" align=\"left\">As much as I like to pretend to be a hard-ass, sarcastic, cynical little crab, movies can really do a number on my emotional system. For instance, \u003cem>Apollo 13\u003c/em> is so effective that whenever I feel the need for a good cry-out, I pop it in, knowing exactly when I can expect the cathartic tears to brim over. \u003c/p>\n\u003cp>(Of course, it's one of those things where it's not effective unless I watch the WHOLE movie. I can't just fast-forward to the scene where Tom Hanks' voice finally crackles through to Mission Control after over four minutes of silence and expect to feel the full impact of it all.)\u003c/p>\n\u003cp>It's no surprise that with the excessive amounts of cooking, cleaning, wrapping, and holiday stress that comes from missing family and friends, Christmas movies can really sock it to your emotional core. Give yourself a night off and huddle up with some classic homey movies, some comforting local take-out, and several boxes of Kleenexes.\u003c/p>\n\u003cp>\u003cstrong>A Christmas Story\u003c/strong>\u003cbr>\nEven though I have the whole thing on tape already, when TBS starts showing this on Christmas Eve for 24 hours straight, my television will be on the entire time. I never get tired of any little bit of it, but I especially love the snow scenes. Ever since I moved to California, the scenes of Ralphie waking up Christmas morning to a backyard coated in freshly fallen snow and the parents quietly closing out Christmas night with glasses of wine and another snowfall hit me hardest.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/FWxUurRwJFQ&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Christmas Story\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Randy's Meatloaf and Mashed Potatoes:\u003c/strong> In my Midwestern opinion, the best Bay Area version of this homey food can be found at any of the \u003ca href=\"http://www.chowfoodbar.com/\">Chow\u003c/a> outposts. However, \u003ca href=\"http://www.blueplatesf.com/\">Blue Plate\u003c/a>'s version is also pretty tasty (if a bit salty), and I've recently learned that a \u003ca href=\"http://chowhound.chow.com/topics/566711\">Fra'mani meatloaf\u003c/a> can be found at Costco?! Heavenly. \u003c/p>\n\u003cp>Just make sure you eat your meatloaf and mashed potatoes exactly like Randy: face first. \u003c/p>\n\u003cp>\u003cem>Chow delivery available through \u003ca href=\"http://www.waitersonwheels.com/\">Waiters on Wheels\u003c/a>, take-out available from the Church Street location. Blue Plate offers take-out.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Roast Turkey:\u003c/strong> In order to avoid any possible disastrous interactions with ravenous neighborhood dogs, swap the stress of a home-roasted turkey for \u003ca href=\"http://www.zunicafe.com/\">Zuni Cafe\u003c/a>'s celebrated chicken and bread salad. (Frankly, we just had Thanksgiving, so aren't we a bit turkey'd out?) Zuni doesn't do take-out, but if you do what we do, it's just as good. \u003c/p>\n\u003cp>Go in, order a complete meal. Halfway through the meal, ask for the chicken and bread salad. At the end of the meal, profess to be too full for the chicken and bread salad, have their always-accommodating staff wrap up your spoils for you to bring home to your couch and TV. (It's the upgraded version of the two-fer we used pull at Olive Garden when I was a poor college student. We'd gorge ourselves on bottomless breadsticks and salad and then bring our entrees home. Two meals for the price of one!)\u003c/p>\n\u003cp>\u003cstrong>Peking Duck:\u003c/strong> I suggest you bypass the drama of having the poor thing decapitated at the table, so call up \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for their conveniently pre-hacked version resplendent with crispy, lacquered skin and accompanied by soft puffy buns, plum sauce, and scallion brushes. \u003c/p>\n\u003cp>\u003cem>Ton Kiang delivers to some neighborhoods, otherwise do take-out\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>White Christmas\u003c/strong>\u003cbr>\nAh, singing, dancing, and schmaltz! This Christmas classic is full of Rosemary Clooney, Bing Crosby, and my eternal favorite, Danny Kaye. Great songs, great gags, great dancing, and I challenge even the hardest-bittenest Grinch around not to sob when Vermont innkeeper General Waverley walks out to see his old troops standing at attention. (Criminy, I choked myself up there just by WRITING about it!)\u003c/p>\n\u003cp>Never in my life do I crave liverwurst sandwiches except when watching old movies that feature them (they play a role in \u003cem>White Christmas\u003c/em>, \u003cem>Charade\u003c/em>, and \u003cem>Spellbound\u003c/em>), so for this movie menu, think about getting in a nice spread of deli sandwiches, some choice Vermont cheeses, and a cocktail or two.\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/SAPasm6a9YM&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>White Christmas\u003c/em> Take-Out Menu\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ham and Cheese on Rye, Liverwurst, and Turkey Sandwiches:\u003c/strong> \u003ca href=\"http://www.millersdelisf.com/Index.html\">Miller's East Coast Delicatessen\u003c/a> on Polk and Clay is THE place for authentic deli treats. All the sandwiches Bing offered Rosemary, including the dream-inducing liverwurst, can be made fresh here and taken home to your television set.\u003c/p>\n\u003cp>\u003cstrong>Cabot Clothbound Cheddar:\u003c/strong> Created by Cabot but aged on spruce by Jasper Hill Farm, \u003ca href=\"http://www.cabotcheese.com/f1.php?left=/menu-events.html&right=/pages/press/CabotClothbondCheddar.php&top=menu_top.php\">this cheddar\u003c/a> is wonderfully sharp and rich. Look for it at \u003ca href=\"http://www.cowgirlcreamery.com\">Cowgirl Creamery's retail stores\u003c/a> or the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley.\u003c/p>\n\u003cp>\u003cstrong>Hot Buttered Cider-Rum\u003c/strong>\u003cbr>\nIn the movie, Danny Kaye looks forward to having one of these before they get to their destination and discover Vermont is rather short of snow that year. This is a recipe my husband developed in Boston by piecing a few recipes together.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1-2 oz dark rum\u003cbr>\n6 oz mulled cider\u003cbr>\n1 tsp unsalted butter\u003cbr>\n1 tsp brown sugar\u003cbr>\nFreshly grated nutmeg\u003cbr>\nCinnamon stick, for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine the rum and hot cider in a heatproof glass or mug. Stir in the sugar and float the butter on top. Grate the nutmeg over the top and garnish with a single cinnamon stick.\u003c/p>\n\u003cp>\u003cstrong>Waverly Place Echo\u003c/strong>\u003cbr>\nNot named for the general in the movie as far as I know, but fitting nonetheless, don't you think? This recipe comes from the December issue of \u003ca href=\"http://imbibemagazine.com/\">\u003cem>Imbibe\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1 cocktail\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 oz Hangar One Mandarin Blossom Vodka\u003cbr>\n1/4 oz vodka\u003cbr>\n6 Chinese Five-Spice-marinated Mandarin orange segments\u003cbr>\n1 oz Meyer lemon juice\u003cbr>\n5 to 6 candied Meyer lemon peels\u003cbr>\n1/2 oz Chinese Five-Spice Syrup (recipe follows)\u003cbr>\n3 Kaffir lime leaves, cut into long chiffonade\u003cbr>\n3/4 oz seltzer\u003cbr>\nIce cubes\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nCombine ingredients in a mixing glass. Stir, add ice, cover and shake a few times. Pour into a glass and serve.\u003c/p>\n\u003cp>To make the mandarin orange segments, simply peel and separate the segments of a mandarin, cover with Chinese Five-Spice syrup, and marinate for at least 15 minutes.\u003c/p>\n\u003cp>For candied Meyer lemon peel, add strips of zest from 1 Meyer lemon to 1/2 cup of boiling simple syrup, reduce heat to low and simmer 5 minutes. Remove from heat and cool to room temperature before using.\u003c/p>\n\u003cp>\u003cstrong>Chinese Five-Spice Syrup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 2/3 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 whole star anise\u003cbr>\n1 Tb fennel seed\u003cbr>\n1 3-inch stick cinnamon, broken up\u003cbr>\n1 tsp whole cloves\u003cbr>\n1 Tb Szechuan peppercorns\u003cbr>\n2-2/3 cup simple syrup (dissolve 2 2/3 cups granulated white sugar into 2 2/3 cups hot water and let cool)\u003cbr>\n2 tsp honey\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\nProcess all spices to a coarse powder in a spice or coffee grinder. Heat a stainless steel pot over medium heat and toast the spices. Once fragrant, add the simple syrup to the pan and bring to a boil. Reduce the heat to low and add the honey. Simmer for 5 minutes, then remove from the heat. Let the mixture cool to room temperature and strain through a fine-mesh strainer. Will keep up to one month in the refrigerator.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tastes + Graves in Los Angeles, Part 2",
"title": "Tastes + Graves in Los Angeles, Part 2",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/johnny-ramon1.jpg\" alt=\"johnny ramon\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\"> Johnny Ramon Cenotaph\u003c/a>\u003c/p>\n\u003cp>Stop #4: \u003ca href=\"http://www.hollywoodforever.com/\">Hollywood Forever Cemetery\u003c/a>.\u003c/p>\n\u003cp>Anyone with an interest in Old Hollywood should check out this cemetery. We took an \u003ca href=\"http://www.cemeterytour.com/\">amazing tour\u003c/a> a couple months ago which really deepened my knowledge of Hollywood of the past. In the shadow of Paramount Studios, this is a great place to take tourists. Some of my favorite grave sites to visit at Hollywood Forever are Rudolph Valentino, Douglas Fairbanks and Mel Blanc (who has a headstone that says \"That's All Folks\"). There are also cenotaphs -- monuments erected to someone whose remains are elsewhere -- of several famous people including Jayne Mansfield, Hattie McDaniel and Johnny Ramon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/potato-tacos1.jpg\" alt=\"potato tacos\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\"> Potato Tacos\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stop #5: \u003cstrong>El Atacor Restaurant #11\u003c/strong>.\u003c/p>\n\u003cp>I became interested El Atacor Restaurant last year after reading \u003ca href=\"http://www.laweekly.com/2006-07-20/eat-drink/home-of-the-porno-burrito/\">Jonathan Gold's review\u003c/a> of El Atacor's potato tacos. It's a small, thin taco that costs about seventy cents. We bought ten tacos for $6.99 and split them among five of us for a snack. I could see eating five or so for a meal, and I have seen men at the restaurant order ten for themselves. What makes this taco special is the attention that is paid to it. The potatoes are flavorful and seem to be mashed before being put into a tortilla and fried. While there is virtually no atmosphere, and the location can seem a little dicey to tourists, everything is forgotten once everyone takes their first bites of taco.\u003c/p>\n\u003cp>Stop #6: \u003cstrong>Mitsuwa Supermarket\u003c/strong>.\u003c/p>\n\u003cp>After a drive through downtown Los Angeles, and a trip back in time to see \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">Bill's Taco House -- the restaurant that my grandfather used to own\u003c/a>, we were ready for a sit-down meal. Our intended destination was not open yet, so we wandered around Mitsuwa Supermarket in Torrance for a few minutes. Besides being the home of \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/santouka_ramen_.html\">Santouka Ramen\u003c/a> which is absolutely my favorite ramen shop ever, Mitsuwa is a huge Japanese market that can be quite entertaining for tourists to visit. While mom and I did real shopping -- she bought sake and I bought soba noodles -- our guests gawked at the snack foods and the entertaining English translations.\u003c/p>\n\u003cp>Stop #7: \u003cstrong>Musha Restaurant\u003c/strong>.\u003c/p>\n\u003cp>Musha is a Southern California izakaya (a Japanese bar food restaurant with lots of beer and small plates) with outposts in Torrance and Santa Monica. It's crowded and smoky and noisy, and one of my favorite places in Southern California. I love taking guests here because it really provides another view on Japanese food. I've had great success taking people here who don't eat raw fish as most of the offerings are cooked. And it's a really great place to take vegetarians. The kitchen is willing to work with vegetarians on changing dishes, and there are automatically quite a few veggie dishes on the menu. This restaurant is a little out-of-the-box for some people, so I really like to take control with the menu, offering to order the first round of dishes and then letting guests find new dishes once they get comfortable. My favorite dishes at Musha are the tofu nuggets (which I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top Tastes of 2006\u003c/a>), any of the salads, and the tuna tataki. One guest suggested we order the cheese risotto and I was really glad that he did. Who would have thought that cheese risotto served in a Japanese restaurant could be great? When our Connecticut guest -- an avowed meat and potatoes eater -- loudly requested \"more tofu nuggets!\" I knew that we had achieved our goal of providing a fun and unusual Southern California experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia)\u003cbr>\nLos Angeles\u003cbr>\n323.939.6455\u003c/p>\n\u003cp>\u003cstrong>El Atacor Restaurant #11\u003c/strong>\u003cbr>\n2622 N. Figueroa (at Ave 26)\u003cbr>\nLos Angeles\u003cbr>\n323.342.0180\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa Marketplace\u003c/a>\u003cbr>\nseveral locations in Southern California\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Musha Restaurant\u003c/strong>\u003cbr>\n1725 W. Carson St. (at Western)\u003cbr>\nTorrance\u003cbr>\n310.787.7344\u003c/p>\n\n",
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"excerpt": "I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://blogs.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I spent the Thanksgiving in Southern California with family, and on Friday we had a couple of out-of-towners who wanted to see Los Angeles. Mom and I put together a fun trip. It was by no means a comprehensive look at Los Angeles, but it provided the guests with an overview of things that we find interesting and tasty. Last week, \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/12/02/tastes-graves-in-los-angeles-part-1/\">I shared with you\u003c/a> part of our day including Westwood Cemetery, Milk Restaurant, and Grauman's Chinese Theatre. Today, I bring you the last part of that trip.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/johnny-ramon1.jpg\" alt=\"johnny ramon\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969502\"> Johnny Ramon Cenotaph\u003c/a>\u003c/p>\n\u003cp>Stop #4: \u003ca href=\"http://www.hollywoodforever.com/\">Hollywood Forever Cemetery\u003c/a>.\u003c/p>\n\u003cp>Anyone with an interest in Old Hollywood should check out this cemetery. We took an \u003ca href=\"http://www.cemeterytour.com/\">amazing tour\u003c/a> a couple months ago which really deepened my knowledge of Hollywood of the past. In the shadow of Paramount Studios, this is a great place to take tourists. Some of my favorite grave sites to visit at Hollywood Forever are Rudolph Valentino, Douglas Fairbanks and Mel Blanc (who has a headstone that says \"That's All Folks\"). There are also cenotaphs -- monuments erected to someone whose remains are elsewhere -- of several famous people including Jayne Mansfield, Hattie McDaniel and Johnny Ramon.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/potato-tacos1.jpg\" alt=\"potato tacos\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3077969942/\"> Potato Tacos\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stop #5: \u003cstrong>El Atacor Restaurant #11\u003c/strong>.\u003c/p>\n\u003cp>I became interested El Atacor Restaurant last year after reading \u003ca href=\"http://www.laweekly.com/2006-07-20/eat-drink/home-of-the-porno-burrito/\">Jonathan Gold's review\u003c/a> of El Atacor's potato tacos. It's a small, thin taco that costs about seventy cents. We bought ten tacos for $6.99 and split them among five of us for a snack. I could see eating five or so for a meal, and I have seen men at the restaurant order ten for themselves. What makes this taco special is the attention that is paid to it. The potatoes are flavorful and seem to be mashed before being put into a tortilla and fried. While there is virtually no atmosphere, and the location can seem a little dicey to tourists, everything is forgotten once everyone takes their first bites of taco.\u003c/p>\n\u003cp>Stop #6: \u003cstrong>Mitsuwa Supermarket\u003c/strong>.\u003c/p>\n\u003cp>After a drive through downtown Los Angeles, and a trip back in time to see \u003ca href=\"http://www.lifebeginsat30.com/jen/2007/10/the-tacos-that-.html\">Bill's Taco House -- the restaurant that my grandfather used to own\u003c/a>, we were ready for a sit-down meal. Our intended destination was not open yet, so we wandered around Mitsuwa Supermarket in Torrance for a few minutes. Besides being the home of \u003ca href=\"http://www.lifebeginsat30.com/jen/2006/11/santouka_ramen_.html\">Santouka Ramen\u003c/a> which is absolutely my favorite ramen shop ever, Mitsuwa is a huge Japanese market that can be quite entertaining for tourists to visit. While mom and I did real shopping -- she bought sake and I bought soba noodles -- our guests gawked at the snack foods and the entertaining English translations.\u003c/p>\n\u003cp>Stop #7: \u003cstrong>Musha Restaurant\u003c/strong>.\u003c/p>\n\u003cp>Musha is a Southern California izakaya (a Japanese bar food restaurant with lots of beer and small plates) with outposts in Torrance and Santa Monica. It's crowded and smoky and noisy, and one of my favorite places in Southern California. I love taking guests here because it really provides another view on Japanese food. I've had great success taking people here who don't eat raw fish as most of the offerings are cooked. And it's a really great place to take vegetarians. The kitchen is willing to work with vegetarians on changing dishes, and there are automatically quite a few veggie dishes on the menu. This restaurant is a little out-of-the-box for some people, so I really like to take control with the menu, offering to order the first round of dishes and then letting guests find new dishes once they get comfortable. My favorite dishes at Musha are the tofu nuggets (which I mentioned in my \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/12/26/top-10-tastes-of-2006/\">Top Tastes of 2006\u003c/a>), any of the salads, and the tuna tataki. One guest suggested we order the cheese risotto and I was really glad that he did. Who would have thought that cheese risotto served in a Japanese restaurant could be great? When our Connecticut guest -- an avowed meat and potatoes eater -- loudly requested \"more tofu nuggets!\" I knew that we had achieved our goal of providing a fun and unusual Southern California experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.themilkshop.com/\">Milk Restaurant\u003c/a>\u003cbr>\n7290 Beverly Blvd. (at Pointsettia)\u003cbr>\nLos Angeles\u003cbr>\n323.939.6455\u003c/p>\n\u003cp>\u003cstrong>El Atacor Restaurant #11\u003c/strong>\u003cbr>\n2622 N. Figueroa (at Ave 26)\u003cbr>\nLos Angeles\u003cbr>\n323.342.0180\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitsuwa.com/\">Mitsuwa Marketplace\u003c/a>\u003cbr>\nseveral locations in Southern California\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Musha Restaurant\u003c/strong>\u003cbr>\n1725 W. Carson St. (at Western)\u003cbr>\nTorrance\u003cbr>\n310.787.7344\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/juanitas.jpg\" alt=\"juanitas\" align=\"left\">Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \u003c/p>\n\u003cp>When I moved to San Francisco, I was surprised, and a bit outraged, that the Mexican food was so different. I couldn't comprehend why everyone put beans and rice in their burritos and was appalled that the rolled tacos not only had a different name -- taquitos -- they tasted completely different. The Mexican food in the Bay Area is influenced by the foods of central Mexico, while in San Diego they serve Baja food, which is really the only type of Mexican food I crave.\u003c/p>\n\u003cp>If any of you grew up in San Diego, went to college there, or visit on a regular basis, I'm sure you're familiar with the type of restaurant I'm talking about. They go by many different names. Juanita's and Roberto's are part of a larger family of Mexican appellations: \u003c/p>\n\u003cp>Aliberto's, Filiberto's, and Alberto's, to name a few. These taco shops are in pretty much almost every strip mall in San Diego County, and run down Highway 1 on the coast. Most are open until the wee hours of the morning and are the go-to place for anyone staying out late. It is not uncommon to see a line in these restaurants at midnight. They're also open bright and early, serving some of the best breakfast burritos I've ever had. And, as if all this weren’t enough, the food is ridiculously cheap. Yesterday I fed my extended family for pennies on the dollar compared to what it would cost in the Bay Area, buying 3 orders of rolled tacos with guacamole, 2 bean and cheese burritos, 1 carne asada burrito, 1 fish taco, and 2 quesadillas for $27. This all came with free helpings of vinegar and jalapeno-marinated carrots and onions.\u003c/p>\n\u003cp>The décor in these shops is spare: usually a few heavily stained formica tables and plastic booth chairs set next to a big counter where you order. But who cares how it looks. The food is amazing. As far as I'm concerned, there is no carne asada burrito I'd rather eat than the one that can be found at Juanitas on Highway 1 in Leucadia. A soft flour tortilla stuffed chock full of perfectly seasoned carne asada. Other than some added guacamole and salsa, there is nothing else inside--no pinto beans, rice, sour cream, vegetables, or anything else to distract from the full meat flavor of beef seasoned to perfection with the most incredible Baja salsa.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/rolled-tacos.jpg\" alt=\"rolled tacos\">\u003c/p>\n\u003cp>But as much as I love the carne asada, I adore the rolled tacos even more. This dish is a staple of Mexican taco shops in San Diego. Everyone here knows what a rolled taco is. No one calls them \"taquitos\" and they always come with a slather of fresh guacamole and melted cheddar cheese on top. I spent every Friday and Saturday night eating these for less than $2 when I was a teenager.\u003c/p>\n\u003cp>Another favorite, the fish taco, is simple and perfect. Cod covered in a mild batter flawlessly fried. It's served with some cabbage, a white sauce and fresh salsa. My husband, who could eat fish tacos daily, goes to Juanita's when we’re in North County (where my family lives), but craves the ones served at El Cuervo, a little Mexican restaurant near our old house in the Hillcrest neighborhood downtown.\u003c/p>\n\u003cp>I have tried quite a few Mexican restaurants in the Bay Area, and although I like a select few, I haven’t yet found a restaurant in the Bay Area that can even come close to my old buddies Juanita, Roberto and Alberto. If you know of one, please pass on the information -- my time between rolled tacos stretches too long.\u003c/p>\n\u003cp>\u003cstrong>Juanitas Taco Shop\u003c/strong>\u003cbr>\n290 N Coast Highway 101, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n274 N El Camino Real # B, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n445 N Highway 101, Solana Beach, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>El Cuervo Taco Shop\u003c/strong>\u003cbr>\n110 W Washington St, San Diego, CA\u003c/p>\n\n",
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"excerpt": "Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/juanitas.jpg\" alt=\"juanitas\" align=\"left\">Last week my family and I went to San Diego for Thanksgiving, but instead of focusing on the turkey, I was obsessed with Mexican food. When I'm in San Diego, I crave rolled tacos with guacamole, carne asada burritos, and fish tacos. I grew up in North County San Diego, the land of Baja taco shops. When I was growing up, fast food didn't mean McDonalds or Jack in the Box. It meant Juanita's and Roberto's, two local chains that specialize in Baja street food. \u003c/p>\n\u003cp>When I moved to San Francisco, I was surprised, and a bit outraged, that the Mexican food was so different. I couldn't comprehend why everyone put beans and rice in their burritos and was appalled that the rolled tacos not only had a different name -- taquitos -- they tasted completely different. The Mexican food in the Bay Area is influenced by the foods of central Mexico, while in San Diego they serve Baja food, which is really the only type of Mexican food I crave.\u003c/p>\n\u003cp>If any of you grew up in San Diego, went to college there, or visit on a regular basis, I'm sure you're familiar with the type of restaurant I'm talking about. They go by many different names. Juanita's and Roberto's are part of a larger family of Mexican appellations: \u003c/p>\n\u003cp>Aliberto's, Filiberto's, and Alberto's, to name a few. These taco shops are in pretty much almost every strip mall in San Diego County, and run down Highway 1 on the coast. Most are open until the wee hours of the morning and are the go-to place for anyone staying out late. It is not uncommon to see a line in these restaurants at midnight. They're also open bright and early, serving some of the best breakfast burritos I've ever had. And, as if all this weren’t enough, the food is ridiculously cheap. Yesterday I fed my extended family for pennies on the dollar compared to what it would cost in the Bay Area, buying 3 orders of rolled tacos with guacamole, 2 bean and cheese burritos, 1 carne asada burrito, 1 fish taco, and 2 quesadillas for $27. This all came with free helpings of vinegar and jalapeno-marinated carrots and onions.\u003c/p>\n\u003cp>The décor in these shops is spare: usually a few heavily stained formica tables and plastic booth chairs set next to a big counter where you order. But who cares how it looks. The food is amazing. As far as I'm concerned, there is no carne asada burrito I'd rather eat than the one that can be found at Juanitas on Highway 1 in Leucadia. A soft flour tortilla stuffed chock full of perfectly seasoned carne asada. Other than some added guacamole and salsa, there is nothing else inside--no pinto beans, rice, sour cream, vegetables, or anything else to distract from the full meat flavor of beef seasoned to perfection with the most incredible Baja salsa.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/12/rolled-tacos.jpg\" alt=\"rolled tacos\">\u003c/p>\n\u003cp>But as much as I love the carne asada, I adore the rolled tacos even more. This dish is a staple of Mexican taco shops in San Diego. Everyone here knows what a rolled taco is. No one calls them \"taquitos\" and they always come with a slather of fresh guacamole and melted cheddar cheese on top. I spent every Friday and Saturday night eating these for less than $2 when I was a teenager.\u003c/p>\n\u003cp>Another favorite, the fish taco, is simple and perfect. Cod covered in a mild batter flawlessly fried. It's served with some cabbage, a white sauce and fresh salsa. My husband, who could eat fish tacos daily, goes to Juanita's when we’re in North County (where my family lives), but craves the ones served at El Cuervo, a little Mexican restaurant near our old house in the Hillcrest neighborhood downtown.\u003c/p>\n\u003cp>I have tried quite a few Mexican restaurants in the Bay Area, and although I like a select few, I haven’t yet found a restaurant in the Bay Area that can even come close to my old buddies Juanita, Roberto and Alberto. If you know of one, please pass on the information -- my time between rolled tacos stretches too long.\u003c/p>\n\u003cp>\u003cstrong>Juanitas Taco Shop\u003c/strong>\u003cbr>\n290 N Coast Highway 101, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n274 N El Camino Real # B, Encinitas, CA\u003c/p>\n\u003cp>\u003cstrong>Roberto's Mexican Food\u003c/strong>\u003cbr>\n445 N Highway 101, Solana Beach, CA\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>El Cuervo Taco Shop\u003c/strong>\u003cbr>\n110 W Washington St, San Diego, CA\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/black-napkin.jpg\" alt=\"Black Napkin\" align=\"left\"> A few months back, I was buzzing around my restaurant, busy as usual, when I was stopped by one of my managers.\u003c/p>\n\u003cp>\"Hey, I need you to get me a black napkin for Angie,\" was all he said.\u003c/p>\n\u003cp>\"A what?\"\u003c/p>\n\u003cp>\"A blaaaack naaaapkinnnn.\" He had slowed he speech down as though speaking to one of his small children. \"We've got some downstairs with the rest of the linen.\"\u003c/p>\n\u003cp>In the eight years I'd worked at the restaurant, I'd neither seen nor heard tell of such a thing. Why on earth would Angie want a black napkin? To match her outfit? She never wears black. And it is highly doubtful that she was engaging in any sort of bizarre culinary mourning ritual. My thoughts were that, if one of the owners of this restaurant wants a damned black napkin, I'll get her a black napkin. Besides, she's one of the nicest, least demanding people I've ever worked for, so I'm happy to indulge this rare little whim of hers. Indulging people is what I do for a living.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When the pace of the evening's work had slowed down enough to engage in real conversation, I decided to bugged my manager about them. \"What's with those napkins?\" I asked.\u003c/p>\n\u003cp>\"She likes them because they don't get lint all over her outfit.\" I was about to argue that our normal, cream-colored linen is made out of the same if-you-burn-them-they-will-melt unnatural fibers as the black and both are equally incapable of shedding lint, but I decided to let it drop and go home. I satisfied myself with the thought that perhaps the true upshot to using a black napkin is their ability to hide lipstick stains. Or wine stains.\u003c/p>\n\u003cp>Owing to what I saw as an over-supply of these dark squares of polyester versus the one-woman demand for them, the wait staff took to using them for wine service-- using one black serviette to catch the drips from each pour of red wine made much more eco-sense, in both the -nomic and -logical meaning. The practice has worked so well and saved our restaurant so much money on linen-laundering, that it is now required of us to use them.\u003c/p>\n\u003cp>But more and more people are asking for them. The other day, an ostensibly straight man (My assumption, since he was talking, with food in his mouth, about his wife) requested one for his dark blue worsted suit. It surprised me that a man who doesn't know which fork to use and chews with his mouth open would request such a thing. But he did and he got it.\u003c/p>\n\u003cp>Based solely on the unscientific fact that straight guys have started asking for black napkins, and straight guys are typically about two years behind women and gay men in terms of trend-setting, I concluded that this was some arcane little fashion that I had somehow missed.\u003c/p>\n\u003cp>I was wondering aloud to a co-worker the other day about this napkin mini-trend. \"I think it's an L.A. thing. Lots of restaurants in L.A. have them,\" was all she said.\u003c/p>\n\u003cp>It's been a while since I've dined or waited tables in Los Angeles. I don't think that city has contributed anything as meaningful to our cultural landscape since Botox. When I left, the biggest restaurant trend was for having everything on the side, not in one's lap, though the idea of dropping hot food items in that general area was a constant temptation.\u003c/p>\n\u003cp>Have these dining accessories been spotted elsewhere in the area? I would very much like to know if this is happening in other restaurants where the effete meet to eat. I'd also love to hear some pro- and anti- black napkin feedback because I feel that this issue could serve as the tinder which ignites \u003cem>the\u003c/em> greatest Culture War of our time. Personally, I don't agree with them, but I acknowledge their right to an equal and dignified life alongside other, more culturally approved of napkins and, therefore, will fight for them. Perhaps you'll see me at \u003ca href=\"http://protest8sf.wordpress.com/2008/11/08/join-the-impact-national-day-of-protests-nov-15/\">the black napkin rally this Saturday\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\n",
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"excerpt": "A few months back, I was buzzing around my restaurant, busy as usual, when I was stopped by one of my managers.\r\n\r\n\"Hey, I need you to get me a black napkin for Angie,\" was all he said.\r\n\r\n\"A what?\"\r\n\r\n\"A blaaaack naaaapkinnnn.\" He had slowed he speech down as though speaking to one of his small children. \"We've got some downstairs with the rest of the linen.\"\r\n\r\nIn the eight years I'd worked at the restaurant, I'd neither seen nor heard tell of such a thing. Why on earth would Angie want a black napkin? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/black-napkin.jpg\" alt=\"Black Napkin\" align=\"left\"> A few months back, I was buzzing around my restaurant, busy as usual, when I was stopped by one of my managers.\u003c/p>\n\u003cp>\"Hey, I need you to get me a black napkin for Angie,\" was all he said.\u003c/p>\n\u003cp>\"A what?\"\u003c/p>\n\u003cp>\"A blaaaack naaaapkinnnn.\" He had slowed he speech down as though speaking to one of his small children. \"We've got some downstairs with the rest of the linen.\"\u003c/p>\n\u003cp>In the eight years I'd worked at the restaurant, I'd neither seen nor heard tell of such a thing. Why on earth would Angie want a black napkin? To match her outfit? She never wears black. And it is highly doubtful that she was engaging in any sort of bizarre culinary mourning ritual. My thoughts were that, if one of the owners of this restaurant wants a damned black napkin, I'll get her a black napkin. Besides, she's one of the nicest, least demanding people I've ever worked for, so I'm happy to indulge this rare little whim of hers. Indulging people is what I do for a living.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When the pace of the evening's work had slowed down enough to engage in real conversation, I decided to bugged my manager about them. \"What's with those napkins?\" I asked.\u003c/p>\n\u003cp>\"She likes them because they don't get lint all over her outfit.\" I was about to argue that our normal, cream-colored linen is made out of the same if-you-burn-them-they-will-melt unnatural fibers as the black and both are equally incapable of shedding lint, but I decided to let it drop and go home. I satisfied myself with the thought that perhaps the true upshot to using a black napkin is their ability to hide lipstick stains. Or wine stains.\u003c/p>\n\u003cp>Owing to what I saw as an over-supply of these dark squares of polyester versus the one-woman demand for them, the wait staff took to using them for wine service-- using one black serviette to catch the drips from each pour of red wine made much more eco-sense, in both the -nomic and -logical meaning. The practice has worked so well and saved our restaurant so much money on linen-laundering, that it is now required of us to use them.\u003c/p>\n\u003cp>But more and more people are asking for them. The other day, an ostensibly straight man (My assumption, since he was talking, with food in his mouth, about his wife) requested one for his dark blue worsted suit. It surprised me that a man who doesn't know which fork to use and chews with his mouth open would request such a thing. But he did and he got it.\u003c/p>\n\u003cp>Based solely on the unscientific fact that straight guys have started asking for black napkins, and straight guys are typically about two years behind women and gay men in terms of trend-setting, I concluded that this was some arcane little fashion that I had somehow missed.\u003c/p>\n\u003cp>I was wondering aloud to a co-worker the other day about this napkin mini-trend. \"I think it's an L.A. thing. Lots of restaurants in L.A. have them,\" was all she said.\u003c/p>\n\u003cp>It's been a while since I've dined or waited tables in Los Angeles. I don't think that city has contributed anything as meaningful to our cultural landscape since Botox. When I left, the biggest restaurant trend was for having everything on the side, not in one's lap, though the idea of dropping hot food items in that general area was a constant temptation.\u003c/p>\n\u003cp>Have these dining accessories been spotted elsewhere in the area? I would very much like to know if this is happening in other restaurants where the effete meet to eat. I'd also love to hear some pro- and anti- black napkin feedback because I feel that this issue could serve as the tinder which ignites \u003cem>the\u003c/em> greatest Culture War of our time. Personally, I don't agree with them, but I acknowledge their right to an equal and dignified life alongside other, more culturally approved of napkins and, therefore, will fight for them. Perhaps you'll see me at \u003ca href=\"http://protest8sf.wordpress.com/2008/11/08/join-the-impact-national-day-of-protests-nov-15/\">the black napkin rally this Saturday\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cheers.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bipartisan Dough",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/foodcoloring.jpg\" alt=\"food colored waters\">\u003c/p>\n\u003cp>It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. \u003c/p>\n\u003cp>Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a> in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/green-dumplings1.jpg\" alt=\"spinach green dumplings\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\u003cp>Instead of green and white, though, my own dumplings would promise the peaceful, delicious coexistence of Red State and Blue State in every single mouthful. For the Republicans, I still had some powder ground from \u003ca href=\"http://www.trekearth.com/gallery/Asia/Vietnam/photo200305.htm\">trai gac\u003c/a>, a fruit used in Vietnam to color sticky rice a lucky red. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/trai-gac1.jpg\" alt=\"trai gac\">\u003c/p>\n\u003cp>For Blue State representation, I turned to local writer and cooking teacher, \u003ca href=\"http://www.flavorexplosions.com/\">Linda Tay Esposito\u003c/a>, for a small handful of \u003ca href=\"http://www.malaysiabest.net/2008/07/28/bunga-telang-blue-pea-clitoria-flower-food-dye/\">bunga telang\u003c/a>, the petals of dried clitoria flowers that are used to color sweet rice and other desserts in Malaysia. (Yes, Southeast Asians are addicted to brightly colored food.) The flowers are very difficult to obtain, but Linda was willing to sacrifice some of her stash for the Democratic cause. In gratitude, I passed along some of my Republican powder.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/leaves1.jpg\" alt=\"dried clitoria flower petals\">\u003c/p>\n\u003cp>Most natural colors are not any more difficult to use than the fake stuff in those little bottles. Most flowers, leaves or barks are best extracted during a cold-water soak. If needed, strain out the solids. \u003c/p>\n\u003cp>If you're coloring rice, start with a smaller amount of colored water for soaking, to infuse as much concentrated color into the grains as possible, then follow with a second soaking before cooking. (This is a handy trick for deeper golden hues in saffron pilafs, too.) Beets, hibiscus, pandan, turmeric, ube -- we're blessed with many brightly hued foods to lend artistry to our plates. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue-dumplings.jpg\" alt=\"red and blue dumpling dough\">\u003c/p>\n\u003cp>As we head into the holiday season, with lots of colorful cookies and festive breads to share, it's time to stock up on food colorings. This year, try out natural food colors. If making your own is not appealing or possible, you can find convenient natural colors online. \u003ca href=\"http://www.naturesflavors.com/default.php?cPath=72\">Nature's Flavors\u003c/a> offers organic food coloring in both powder and liquid forms.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue1.jpg\" alt=\"undecided dumplings\">\u003c/p>\n\u003cp>As for those two-toned, Green Party dumplings at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>: Round up some friends and reserve a table, as a full banquet is the best way to experience their excellent variety of dishes. House favorites include the crispy-skinned duck, the tender pork spareribs cooked and presented dramatically inside a whole pumpkin, crazy flaky thousand-layer bread, and refreshing greens punctuated with extra tiny pinenuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\u003cbr>\n2110 El Camino Real\u003cbr>\nSanta Clara, CA 95050\u003cbr>\n(408) 244-1684\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=China+Stix+Santa+Clara,+CA+95050&sll=37.0625,-95.677068&sspn=45.332616,57.65625&ie=UTF8&ll=37.352659,-121.961288&spn=0.022345,0.028152&z=15&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/man-rolling.jpg\" alt=\"China Stix chef\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\n",
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"excerpt": "It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\r\n in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/foodcoloring.jpg\" alt=\"food colored waters\">\u003c/p>\n\u003cp>It didn't take long to figure out my contribution to an election night potluck: celebratory jiao zi dumplings made with bipartisan dough. \u003c/p>\n\u003cp>Inspiration came from the toothsome, homemade, two-tone dumplings served during a recent 9-course dinner at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a> in Santa Clara. The meal, hosted by the \u003ca href=\"http://associationofchinesecookingteachers.blogspot.com/\">Association of Chinese Cooking Teachers\u003c/a>, included a hands-on demonstration of dumpling making with owner Frank Chang and his head chef. Tucked in the corner of a nondescript strip mall, the restaurant is nothing much from the outside. Once inside, though, you'll find some of the best northern-style Chinese food in the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/green-dumplings1.jpg\" alt=\"spinach green dumplings\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\u003cp>Instead of green and white, though, my own dumplings would promise the peaceful, delicious coexistence of Red State and Blue State in every single mouthful. For the Republicans, I still had some powder ground from \u003ca href=\"http://www.trekearth.com/gallery/Asia/Vietnam/photo200305.htm\">trai gac\u003c/a>, a fruit used in Vietnam to color sticky rice a lucky red. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/trai-gac1.jpg\" alt=\"trai gac\">\u003c/p>\n\u003cp>For Blue State representation, I turned to local writer and cooking teacher, \u003ca href=\"http://www.flavorexplosions.com/\">Linda Tay Esposito\u003c/a>, for a small handful of \u003ca href=\"http://www.malaysiabest.net/2008/07/28/bunga-telang-blue-pea-clitoria-flower-food-dye/\">bunga telang\u003c/a>, the petals of dried clitoria flowers that are used to color sweet rice and other desserts in Malaysia. (Yes, Southeast Asians are addicted to brightly colored food.) The flowers are very difficult to obtain, but Linda was willing to sacrifice some of her stash for the Democratic cause. In gratitude, I passed along some of my Republican powder.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/leaves1.jpg\" alt=\"dried clitoria flower petals\">\u003c/p>\n\u003cp>Most natural colors are not any more difficult to use than the fake stuff in those little bottles. Most flowers, leaves or barks are best extracted during a cold-water soak. If needed, strain out the solids. \u003c/p>\n\u003cp>If you're coloring rice, start with a smaller amount of colored water for soaking, to infuse as much concentrated color into the grains as possible, then follow with a second soaking before cooking. (This is a handy trick for deeper golden hues in saffron pilafs, too.) Beets, hibiscus, pandan, turmeric, ube -- we're blessed with many brightly hued foods to lend artistry to our plates. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue-dumplings.jpg\" alt=\"red and blue dumpling dough\">\u003c/p>\n\u003cp>As we head into the holiday season, with lots of colorful cookies and festive breads to share, it's time to stock up on food colorings. This year, try out natural food colors. If making your own is not appealing or possible, you can find convenient natural colors online. \u003ca href=\"http://www.naturesflavors.com/default.php?cPath=72\">Nature's Flavors\u003c/a> offers organic food coloring in both powder and liquid forms.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/red-blue1.jpg\" alt=\"undecided dumplings\">\u003c/p>\n\u003cp>As for those two-toned, Green Party dumplings at \u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>: Round up some friends and reserve a table, as a full banquet is the best way to experience their excellent variety of dishes. House favorites include the crispy-skinned duck, the tender pork spareribs cooked and presented dramatically inside a whole pumpkin, crazy flaky thousand-layer bread, and refreshing greens punctuated with extra tiny pinenuts.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chinastix.com/\">China Stix\u003c/a>\u003cbr>\n2110 El Camino Real\u003cbr>\nSanta Clara, CA 95050\u003cbr>\n(408) 244-1684\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=China+Stix+Santa+Clara,+CA+95050&sll=37.0625,-95.677068&sspn=45.332616,57.65625&ie=UTF8&ll=37.352659,-121.961288&spn=0.022345,0.028152&z=15&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/11/man-rolling.jpg\" alt=\"China Stix chef\">\u003cbr>\n[\u003cem>Photo by Frank Jang\u003c/em>]\u003c/p>\n\n\u003c/div>\u003c/p>",
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"soldout": {
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