Good thing I can get my pastry fix at Tartine Bakery in SF, otherwise I'd have to brave the treacherously windy roads up to Sea Ranch more often! BITE METER: Two Fish Bakery - 5.0 bites (out of 5)
Showing posts with label **FAVORITES**. Show all posts
Showing posts with label **FAVORITES**. Show all posts
July 08, 2011
Twofish Bakery - Pastry Heaven
Wow, who would have thought there'd be such a PHENOMENAL bakery in the sleepy town of Sea Ranch?! The pastries at Twofish Bakery here were absolutely delish!! Flaky yet crispy, sweet but not too sugary, and buttery but not too rich...perfectly balanced flavors and textures in each luscious bite! I was in breakfast heaven as I gorged on their almond croissant (my fave), scone, and cinnamon roll. Good thing I can get my pastry fix at Tartine Bakery in SF, otherwise I'd have to brave the treacherously windy roads up to Sea Ranch more often!
BITE METER: Two Fish Bakery - 5.0 bites (out of 5)
Good thing I can get my pastry fix at Tartine Bakery in SF, otherwise I'd have to brave the treacherously windy roads up to Sea Ranch more often! BITE METER: Two Fish Bakery - 5.0 bites (out of 5)
May 22, 2011
Incanto – Italian Fare for the Adventurous
I’ve been frequenting Incanto for years. It never fails to hit the spot when I’m craving comforting, rustic Italian food. Their ingredients are always high quality and include interesting and daring menu items – a haven for adventurous meat lovers. Chef Chris Cosentino has been rocking offal dishes way before the ‘head to tail’ movement became popular. The restaurant also has a warm atmosphere and staff that are both knowledgeable and passionate about the food.
Boccalone Ibérico di Bellota Lardo, Shinku Pear & Mint – composed of paper thin ribbons of lardo (back fat) from the celebrated Ibérico di Bellota pigs (free-range and fed only acorns…think Kobe beef of pigs) draped over cool, crisp pears and refreshing mint. The lardo was remarkably light, while giving the pears had this buttery melt-in-your-mouth coating. Exquisite!
Quail and Caper Salad– wish it was served warm, but the flavors were great and the richness of the quail shined.
Burnt Flour Rigatoni, Wild Mushrooms & Nettles – a throwback to the poor’s utilization of “used flour”, the burnt flour created a denser pasta with a chocolate color. I loved the strong flavors of the wild mushrooms….sumptuous and earthy with a bite from the nettles. Just what I needed on a cold, rainy day.
Roasted Lamb Neck, Smashed Roots, Broccoli di Ciccio & Gremolata – my hubby’s favorite dish at Incanto. He can’t resist whenever it’s on the menu. The lamb neck is moist and meaty, while the Italian parsley and gremolata balances its richness with herb and citrus flavors.
While this wasn’t the best meal that I’ve had at Incanto, it’s only because the bar has been set so high by the many other amazing meals I’ve had here over the years. I still dream of their amazing braised octopus dish and can’t wait for it to featured on the menu again. What I love most about Incanto is its ability to constantly showcase unique ingredients or serve food in a different way while keeping still making it *feel* traditional.
BITE METER: Incanto – 4.0 bites (out of 5.0)
Boccalone Ibérico di Bellota Lardo, Shinku Pear & Mint – composed of paper thin ribbons of lardo (back fat) from the celebrated Ibérico di Bellota pigs (free-range and fed only acorns…think Kobe beef of pigs) draped over cool, crisp pears and refreshing mint. The lardo was remarkably light, while giving the pears had this buttery melt-in-your-mouth coating. Exquisite!
Quail and Caper Salad– wish it was served warm, but the flavors were great and the richness of the quail shined.
Burnt Flour Rigatoni, Wild Mushrooms & Nettles – a throwback to the poor’s utilization of “used flour”, the burnt flour created a denser pasta with a chocolate color. I loved the strong flavors of the wild mushrooms….sumptuous and earthy with a bite from the nettles. Just what I needed on a cold, rainy day.
Roasted Lamb Neck, Smashed Roots, Broccoli di Ciccio & Gremolata – my hubby’s favorite dish at Incanto. He can’t resist whenever it’s on the menu. The lamb neck is moist and meaty, while the Italian parsley and gremolata balances its richness with herb and citrus flavors.
While this wasn’t the best meal that I’ve had at Incanto, it’s only because the bar has been set so high by the many other amazing meals I’ve had here over the years. I still dream of their amazing braised octopus dish and can’t wait for it to featured on the menu again. What I love most about Incanto is its ability to constantly showcase unique ingredients or serve food in a different way while keeping still making it *feel* traditional.
BITE METER: Incanto – 4.0 bites (out of 5.0)
September 21, 2010
85C – Happiness Baked
Simply put, the baked goods at 85C are to die for! Sigh, I can’t stop thinking about their milk pudding roll…moist and buttery on the outside, filled with creamy, milk custard on the inside. Pure happiness in a roll…the *BEST* Asian pastry I’ve ever eaten. (Make sure to eat it right away while it’s still fluffy) 
85C originated in Taiwan. The Irvine location is their first in the U.S. and already has a cult following. This is the first time I’ve seen a line outside an Asian bakery. Fortunately, the line moved pretty quickly, and they limited the number of people inside so it wasn’t a crowded madhouse.
Since there’s such a high demand, 85C continuously bakes their items throughout the day (instead of just in the morning like most places), so everything is literally fresh out of the oven. Even so, they had already run out of taro buns (one of my faves) and the next batch wouldn’t be ready for another 2 hours. Darn, I really wanted to try their version…I’m sure it would’ve been heartbreakingly good. Regardless, there was still a large selection of breads, buns, and pastries…and like everyone else, we piled our trays high with goodies. Had I known better, I would’ve gotten more milk pudding buns! Their boroh (pineapple) roll was also especially scrumptious. I also ordered the sea salt coffee…interesting but not as exceptional as the pastries.
My only complaint is that 85C doesn’t have a location in San Francisco. Please expand up here soon!
BITE METER: 85C – 4.5 bites (out of 5)
85C originated in Taiwan. The Irvine location is their first in the U.S. and already has a cult following. This is the first time I’ve seen a line outside an Asian bakery. Fortunately, the line moved pretty quickly, and they limited the number of people inside so it wasn’t a crowded madhouse.
Since there’s such a high demand, 85C continuously bakes their items throughout the day (instead of just in the morning like most places), so everything is literally fresh out of the oven. Even so, they had already run out of taro buns (one of my faves) and the next batch wouldn’t be ready for another 2 hours. Darn, I really wanted to try their version…I’m sure it would’ve been heartbreakingly good. Regardless, there was still a large selection of breads, buns, and pastries…and like everyone else, we piled our trays high with goodies. Had I known better, I would’ve gotten more milk pudding buns! Their boroh (pineapple) roll was also especially scrumptious. I also ordered the sea salt coffee…interesting but not as exceptional as the pastries.
My only complaint is that 85C doesn’t have a location in San Francisco. Please expand up here soon!
BITE METER: 85C – 4.5 bites (out of 5)
September 03, 2010
Alinea - Beyond Words
Alinea has recently been hailed as the Best Restaurant in the U.S. (and #7 in the World). With such status, I had extremely high expectations and quite honestly, was a bit worried that I’d expect too much and be let down. Instead, I was *completely* blown away by my experience at Alinea and would have to whole heartedly agree that it’s the best restaurant I’ve been to in the U.S. (sorry, French Laundry). What’s even more remarkable is that Alinea has only been around for 5 years, during part of which Chef Grant Achatz had battled tongue cancer.
Words can not adequately describe the phenomenal meal I had at Alinea. It is a true experience in all forms – the surprise of hidden sliding doors, interacting with the uniquely stunning presentations of each dish, anticipating what the next extraordinary course would bring, and most importantly, having my taste buds delighted and pushed to the limit with innovative, incredible food. You really do just have to experience it for yourself.
The food at Alinea is progressive, ambitious, artistic, and totally original. It was creative without being gimmicky. Chef Achatz and his team take modern American cuisine to a whole new level with their inventive genius. They make fun and exciting food, while still putting care into every single little detail.
The service was impeccable. Every need was anticipated before we had to ask for anything. The staff was professional, courteous, and very knowledgeable (even knew the history of the stemware!) I learned so much about the food and wine. [Btw, I highly recommend the reserve wine pairing. The wine beautifully complemented the food – an impressive feat with ~20 courses!]
The only thing I did not love about my experience at Alinea was the ambience. The dining room (there are 3) is a small, rectangular room with modern, minimalist décor in cool grey, beige, and black tones. It felt impersonal and lacked warmth. It’s a good thing that the food was so mesmerizing; else it’d be awkward to be in such a sparse room where you are so acutely aware of your neighbors. But maybe that was intentional, and they want you to just focus on the food…
They hung these pretty sheets of rice paper at the edge of the table, piquing my curiosity. Are these flags surrendering us to the food? :-9
Trio of Edible Cocktails:
LEMON – a frozen and chewy pisco sour. Like a firm marshmallow with alcohol.
CUCUMBER - cool and refreshing. A pool of gin and rose water inside a cucumber cube with mint.
CHERRY – their “improved” version of a Manhattan in the form of a maraschino cherry. This one packed a punch and warmed my throat going down. Nice.
ENGLISH PEA – unlike anything I’ve ever eaten before! Peas were mixed with frozen burrata cheese and dusted with Iberico ham powder. It was ice cold yet creamy, salty, sweet, and meaty all at once. The sherry “bubbles” and melon would also transform each bite by accentuating different flavors.
Trio of Shrimp on a Stick, inspired by different countries in Asia:
FRIED SHRIMP (China) – shrimp tempura with fermented black bean on cinnamon stick, dusted with Chinese five spice powder. Light, crispy, and packed with flavor. So much better than corn dogs!
YUBA (Japan) – sesame shrimp wrapped over a fried yuba stick in a miso mayo sauce. I’ve never had yuba fried and really enjoyed it, but found the shrimp to be too salty.
CHAO TOM (Vietnam) – believe it or not, food you’re encouraged to spit out! The sugar cane was infused with shrimp paste and mint. After chewing on it to extract the flavors, you spit it out into a small paper napkin. The flavors were surprisingly delicate, like a lightly sweet shrimp broth. It was a nice way to round out the course.
TOMATOES – this dish transported me to another place. I was initially confused and intrigued when they put pillows on top of the table. Then I started to smell the fresh, grassy aroma emitted by the pillows. Once the plate of heirloom tomatoes was set on the pillows, more of the aroma was emitted as the pillows deflated…it was like eating ripe tomatoes straight from the garden! The tomatoes were paired with different elements in powdered form (fried bread crumbs, frozen cheeses, pine nuts, bell pepper, onion, olive oil, balsamic vinegar), and it was fun to mix and match. I especially liked the mozzarella, in powdered and fried form. If summer had a taste, this would be it.
DISTILLATION of Thai flavors – it looked like water but was actually fish sauce, lemon grass, and chilies distilled down to their purest form. I had expected intense flavors when I heard fish sauce, but the flavors were remarkably clean and smooth.
PORK BELLY– the mystery is solved…make your own spring roll with the rice paper. This pork belly was ABSOLUTELY ORGASMIC! It had been slowly simmered in coconut milk and just melted in my mouth. I wanted more!
A beautiful and colorful display of the toppings for the spring roll (sea salt, cucumber, fried garlic, curried mango, lime, baby coconut, red onion, chili paste, cashews, marigold and leaves, basil seed and lime sauce). I can only imaging how much patience it took to prepare each of those tiny pieces with such precision. 
Trio of King Crab – this unique bowl/structure held 3 different crab courses
1) CRAB MOUSSE – one of my favorite courses. The velvety and sweet crab mousse was in perfect harmony with the chilled and herbaceous chervil gelée, Unbelievably good.
2) KING CRAB – crab meat topped with bell pepper, and fried avocado crusted with crushed marcona almonds and topped plum slices. Pretty to look at but the least interesting of the trio.
3) CRAB GRATIN – I loved the combination of the crab with the cipollini onions, fennel, and cream. It was warm, savory, and decadent, while still allowing the sweetness of the crab to shine through.
HOT POTATO – great things really do come in small packages. The metal pick slides down to drop a piece of butter, hot potato, and black truffle into the tiny wax bowl filled with cold potato soup. Let me say that again – potatoes, butter, and truffles. This is my kind of comfort food! This was so delicious, it took all my restraint to keep myself from licking the bowl clean.
LAMB – this dish pays homage to Elysian Fields Farm, where the lamb comes from. Paper thin slices of the most incredibly tender lamb were skewered on a sprig of rosemary, placed over a pool of creamed corn, and topped with crispy strands of fried green onion “grass”. The combination of flavors and textures was magnificent. I especially loved the fried cubes of breaded lamb fat (yes, I’m a fried fat glutton!) which had a silky and meaty taste similar to sweetbreads.
BLACK TRUFFLE – this would be the love child of a Chinese soup dumpling and an Italian truffle ravioli. An explosion of black truffle broth filled my mouth as I bit into the disc of pasta. Mmm!
TOURNEDO à la persane – a throwback to the classics, by using a 100 year-old recipe from Le Guide Culinaire. The Australian Wagyu beef that was so tender that I could cut it with a butter knife. It was served over an Anaheim pepper stuffed with jasmine rice, a cherry tomato, a fried banana slice, and a Chateaubriand sauce. The dish was good, but after being wowed all night by Chef Achatz’ creative genius, I would have preferred seeing how he would have reinvented the dish.
BACON – to help transition to desserts, this small strip of crisp bacon was drizzled with butterscotch, “ribbons” of dehydrated granny smith apple, and thyme. As interesting to look at as it was to eat.
LEMON SODA – a dash of powdered lemon soda wrapped in edible clear paper. A great palate cleanser. (I ate this before taking a picture. Oops)
TRANSPARENCY – a more elegant version of a raspberry fruit roll-up.
BUBBLE GUM - a glass straw filled with long pepper, hibiscus gel, crème fraîche, and bubble gum tapioca pearls…all consumed with one big suck. Such a fun course! Brought me back to childhood.
EARL GREY – I was ready to dislike this dessert because I detest early grey tea, but this was surprisingly my favorite dessert of the evening. It was a moist and crumbly early grey cake served with pine nut custard, lemon curd, and rose gelée. The flavors were so well balanced – buttery, sweet, tart, and with just a hint of bitterness from the earl grey. The caramelized white chocolate noodle also added a playful yet tasty touch.
CHOCOLATE – The ultimate demonstration of fantasy and wonder at Alinea. A silicon tablecloth and several bowls and plates filled with mysterious items were placed on our table for the final dessert course. Then Chef Dave Beran (the Chef de Cuisine) comes out to greet us for a tableside presentation, where he pours molten chocolate into two glass cylinders and starts covering our table with chewy coconut balls, young coconut meringue, coconut milk, dark chocolate and menthol crumbs, hyssop leaves, and menthol crisps. Then he breaks a block of nitrogen-frozen chocolate mousse over the table and removes the glass cylinders to create a volcanic-looking chocolate wonderland. It was interesting to experience chocolate, coconut, and menthol in so many different tastes, temperatures, and textures. A tableside presentation like no other!
B and I were fortunate enough to get a quick tour of the kitchen. There are about 23 chefs/cooks in the kitchen for only 65 diners – that’s over 1 cook for every 3 diners! With so many people in the kitchen, it was impressively calm, quiet, and composed.
After our 4 hour meal, I felt inspired and completely enchanted. Alinea made me fall in love with food all over again. We stayed up that night talking about our experience for hours afterwards. I’ve had many great meals, but few have left me feeling so awestruck. The $185 tasting menu is pricey, but still a “bargain” considering the number of elaborate and well-executed courses...a small price to pay for one of the best meals of my life.
BITE METER: Alinea – 4.9 bites (out of 5)
Words can not adequately describe the phenomenal meal I had at Alinea. It is a true experience in all forms – the surprise of hidden sliding doors, interacting with the uniquely stunning presentations of each dish, anticipating what the next extraordinary course would bring, and most importantly, having my taste buds delighted and pushed to the limit with innovative, incredible food. You really do just have to experience it for yourself.
The food at Alinea is progressive, ambitious, artistic, and totally original. It was creative without being gimmicky. Chef Achatz and his team take modern American cuisine to a whole new level with their inventive genius. They make fun and exciting food, while still putting care into every single little detail.
The service was impeccable. Every need was anticipated before we had to ask for anything. The staff was professional, courteous, and very knowledgeable (even knew the history of the stemware!) I learned so much about the food and wine. [Btw, I highly recommend the reserve wine pairing. The wine beautifully complemented the food – an impressive feat with ~20 courses!]
The only thing I did not love about my experience at Alinea was the ambience. The dining room (there are 3) is a small, rectangular room with modern, minimalist décor in cool grey, beige, and black tones. It felt impersonal and lacked warmth. It’s a good thing that the food was so mesmerizing; else it’d be awkward to be in such a sparse room where you are so acutely aware of your neighbors. But maybe that was intentional, and they want you to just focus on the food…
They hung these pretty sheets of rice paper at the edge of the table, piquing my curiosity. Are these flags surrendering us to the food? :-9
Trio of Edible Cocktails:
LEMON – a frozen and chewy pisco sour. Like a firm marshmallow with alcohol.
CUCUMBER - cool and refreshing. A pool of gin and rose water inside a cucumber cube with mint.
CHERRY – their “improved” version of a Manhattan in the form of a maraschino cherry. This one packed a punch and warmed my throat going down. Nice.
ENGLISH PEA – unlike anything I’ve ever eaten before! Peas were mixed with frozen burrata cheese and dusted with Iberico ham powder. It was ice cold yet creamy, salty, sweet, and meaty all at once. The sherry “bubbles” and melon would also transform each bite by accentuating different flavors.
Trio of Shrimp on a Stick, inspired by different countries in Asia:
FRIED SHRIMP (China) – shrimp tempura with fermented black bean on cinnamon stick, dusted with Chinese five spice powder. Light, crispy, and packed with flavor. So much better than corn dogs!
YUBA (Japan) – sesame shrimp wrapped over a fried yuba stick in a miso mayo sauce. I’ve never had yuba fried and really enjoyed it, but found the shrimp to be too salty.
CHAO TOM (Vietnam) – believe it or not, food you’re encouraged to spit out! The sugar cane was infused with shrimp paste and mint. After chewing on it to extract the flavors, you spit it out into a small paper napkin. The flavors were surprisingly delicate, like a lightly sweet shrimp broth. It was a nice way to round out the course.
TOMATOES – this dish transported me to another place. I was initially confused and intrigued when they put pillows on top of the table. Then I started to smell the fresh, grassy aroma emitted by the pillows. Once the plate of heirloom tomatoes was set on the pillows, more of the aroma was emitted as the pillows deflated…it was like eating ripe tomatoes straight from the garden! The tomatoes were paired with different elements in powdered form (fried bread crumbs, frozen cheeses, pine nuts, bell pepper, onion, olive oil, balsamic vinegar), and it was fun to mix and match. I especially liked the mozzarella, in powdered and fried form. If summer had a taste, this would be it.
DISTILLATION of Thai flavors – it looked like water but was actually fish sauce, lemon grass, and chilies distilled down to their purest form. I had expected intense flavors when I heard fish sauce, but the flavors were remarkably clean and smooth.
PORK BELLY– the mystery is solved…make your own spring roll with the rice paper. This pork belly was ABSOLUTELY ORGASMIC! It had been slowly simmered in coconut milk and just melted in my mouth. I wanted more!
A beautiful and colorful display of the toppings for the spring roll (sea salt, cucumber, fried garlic, curried mango, lime, baby coconut, red onion, chili paste, cashews, marigold and leaves, basil seed and lime sauce). I can only imaging how much patience it took to prepare each of those tiny pieces with such precision. Trio of King Crab – this unique bowl/structure held 3 different crab courses
1) CRAB MOUSSE – one of my favorite courses. The velvety and sweet crab mousse was in perfect harmony with the chilled and herbaceous chervil gelée, Unbelievably good.
2) KING CRAB – crab meat topped with bell pepper, and fried avocado crusted with crushed marcona almonds and topped plum slices. Pretty to look at but the least interesting of the trio.
3) CRAB GRATIN – I loved the combination of the crab with the cipollini onions, fennel, and cream. It was warm, savory, and decadent, while still allowing the sweetness of the crab to shine through.
HOT POTATO – great things really do come in small packages. The metal pick slides down to drop a piece of butter, hot potato, and black truffle into the tiny wax bowl filled with cold potato soup. Let me say that again – potatoes, butter, and truffles. This is my kind of comfort food! This was so delicious, it took all my restraint to keep myself from licking the bowl clean.
LAMB – this dish pays homage to Elysian Fields Farm, where the lamb comes from. Paper thin slices of the most incredibly tender lamb were skewered on a sprig of rosemary, placed over a pool of creamed corn, and topped with crispy strands of fried green onion “grass”. The combination of flavors and textures was magnificent. I especially loved the fried cubes of breaded lamb fat (yes, I’m a fried fat glutton!) which had a silky and meaty taste similar to sweetbreads.
BLACK TRUFFLE – this would be the love child of a Chinese soup dumpling and an Italian truffle ravioli. An explosion of black truffle broth filled my mouth as I bit into the disc of pasta. Mmm!
TOURNEDO à la persane – a throwback to the classics, by using a 100 year-old recipe from Le Guide Culinaire. The Australian Wagyu beef that was so tender that I could cut it with a butter knife. It was served over an Anaheim pepper stuffed with jasmine rice, a cherry tomato, a fried banana slice, and a Chateaubriand sauce. The dish was good, but after being wowed all night by Chef Achatz’ creative genius, I would have preferred seeing how he would have reinvented the dish.
BACON – to help transition to desserts, this small strip of crisp bacon was drizzled with butterscotch, “ribbons” of dehydrated granny smith apple, and thyme. As interesting to look at as it was to eat.
LEMON SODA – a dash of powdered lemon soda wrapped in edible clear paper. A great palate cleanser. (I ate this before taking a picture. Oops)
TRANSPARENCY – a more elegant version of a raspberry fruit roll-up.
BUBBLE GUM - a glass straw filled with long pepper, hibiscus gel, crème fraîche, and bubble gum tapioca pearls…all consumed with one big suck. Such a fun course! Brought me back to childhood.
EARL GREY – I was ready to dislike this dessert because I detest early grey tea, but this was surprisingly my favorite dessert of the evening. It was a moist and crumbly early grey cake served with pine nut custard, lemon curd, and rose gelée. The flavors were so well balanced – buttery, sweet, tart, and with just a hint of bitterness from the earl grey. The caramelized white chocolate noodle also added a playful yet tasty touch.
CHOCOLATE – The ultimate demonstration of fantasy and wonder at Alinea. A silicon tablecloth and several bowls and plates filled with mysterious items were placed on our table for the final dessert course. Then Chef Dave Beran (the Chef de Cuisine) comes out to greet us for a tableside presentation, where he pours molten chocolate into two glass cylinders and starts covering our table with chewy coconut balls, young coconut meringue, coconut milk, dark chocolate and menthol crumbs, hyssop leaves, and menthol crisps. Then he breaks a block of nitrogen-frozen chocolate mousse over the table and removes the glass cylinders to create a volcanic-looking chocolate wonderland. It was interesting to experience chocolate, coconut, and menthol in so many different tastes, temperatures, and textures. A tableside presentation like no other!
B and I were fortunate enough to get a quick tour of the kitchen. There are about 23 chefs/cooks in the kitchen for only 65 diners – that’s over 1 cook for every 3 diners! With so many people in the kitchen, it was impressively calm, quiet, and composed.
After our 4 hour meal, I felt inspired and completely enchanted. Alinea made me fall in love with food all over again. We stayed up that night talking about our experience for hours afterwards. I’ve had many great meals, but few have left me feeling so awestruck. The $185 tasting menu is pricey, but still a “bargain” considering the number of elaborate and well-executed courses...a small price to pay for one of the best meals of my life.
BITE METER: Alinea – 4.9 bites (out of 5)
August 07, 2010
Roli Roti – Their Porchetta Sandwich *is* Worth the Wait!
Alright, I’ve converted. I was wrong for resisting so long. Roli Roti has won me over with their ridiculously amazing porchetta sandwich. I had their rotisserie chicken years ago and thought it was bland and dry, so I was baffled when I saw long lines forming in front of their truck at the Ferry Plaza over the past year. When I found out it was for the porchetta sandwich and not the chicken, I was still skeptical…but no longer. I have finally experienced the bliss of that delicious pork!! And I want more!
I arrived at the Farmers’ Market relatively early one morning and saw the line in front of Roli Roti wasn’t very long yet, so I thought might as well see what so many people have been standing in line for. Now I know…THE BEST DAMN PORCHETTA SANDWICH KNOWN TO MAN! Thick slabs of oh-so-juicy roasted pork, seasoned to perfection with rock salt and rosemary, topped with bits of crunchy pork cracklings, caramelized onions, and fresh arugula…all in a big, crispy roll. I tried to keep my cool, but I was swooning inside as I ate this.
I have little patience and find very few things worth waiting for with so many great food options in San Francisco. However, Roli Roti’s porchetta sandwich *is* worth the wait. I’m just sorry I’ve missed out on this for so long because of my skepticism. My advice to all of you would be to GO, AND GO EARLY!
BITE METER: Roli Roti (porchetta sandwich only) – 4.5 bites (out of 5.0)
I arrived at the Farmers’ Market relatively early one morning and saw the line in front of Roli Roti wasn’t very long yet, so I thought might as well see what so many people have been standing in line for. Now I know…THE BEST DAMN PORCHETTA SANDWICH KNOWN TO MAN! Thick slabs of oh-so-juicy roasted pork, seasoned to perfection with rock salt and rosemary, topped with bits of crunchy pork cracklings, caramelized onions, and fresh arugula…all in a big, crispy roll. I tried to keep my cool, but I was swooning inside as I ate this.
I have little patience and find very few things worth waiting for with so many great food options in San Francisco. However, Roli Roti’s porchetta sandwich *is* worth the wait. I’m just sorry I’ve missed out on this for so long because of my skepticism. My advice to all of you would be to GO, AND GO EARLY!
BITE METER: Roli Roti (porchetta sandwich only) – 4.5 bites (out of 5.0)
July 16, 2010
Polly’s Pancake Parlor – Pancake Heaven
I’ve tasted a lot of great pancakes, but none have come close to the heavenly pancakes at Polly’s Pancake Parlor. The restaurant is a rustic log cabin nestled in Sugar Hill, New Hampshire and has a quaint small town feel.
An order of pancakes comes with 6 pancakes that you can mix and match with different batters (plain, buckwheat, oatmeal, whole wheat, cornmeal, oatmeal buttermilk) and various fillings (blueberries, walnuts, coconut, chocolate chip). Be sure to check their specials too – fortunately for me, they had strawberry pancakes as a special that day. I usually find strawberries to be too tart in pancakes, but Polly’s strawberry pancakes with plain batter were to die for! Ridiculously light and fluffy with a soft and natural strawberry sweetness…absolutely sublime!
To ensure your pancakes are eaten warm, they serve you 3 pancakes first, and then rest of your order once you finished the first half. So thoughtful! In addition to the Plain Battered Strawberry Pancakes, I also ordered Blueberry Whole Wheat Pancakes, and Oatmeal Buttermilk Pancakes, which were also tasty, but much more dense and filling than their fluffy plain batter. I also loved their bacon - super crispy just as I like it.
I really wish Polly’s weren’t so far away because they may have forever ruined all other pancakes for me. I will always be dreaming of those plain battered strawberry pancakes. *sigh*
BITE METER: Polly’s Pancake Parlor – 4.5 bites (out of 5)
An order of pancakes comes with 6 pancakes that you can mix and match with different batters (plain, buckwheat, oatmeal, whole wheat, cornmeal, oatmeal buttermilk) and various fillings (blueberries, walnuts, coconut, chocolate chip). Be sure to check their specials too – fortunately for me, they had strawberry pancakes as a special that day. I usually find strawberries to be too tart in pancakes, but Polly’s strawberry pancakes with plain batter were to die for! Ridiculously light and fluffy with a soft and natural strawberry sweetness…absolutely sublime!
To ensure your pancakes are eaten warm, they serve you 3 pancakes first, and then rest of your order once you finished the first half. So thoughtful! In addition to the Plain Battered Strawberry Pancakes, I also ordered Blueberry Whole Wheat Pancakes, and Oatmeal Buttermilk Pancakes, which were also tasty, but much more dense and filling than their fluffy plain batter. I also loved their bacon - super crispy just as I like it.
I really wish Polly’s weren’t so far away because they may have forever ruined all other pancakes for me. I will always be dreaming of those plain battered strawberry pancakes. *sigh*
BITE METER: Polly’s Pancake Parlor – 4.5 bites (out of 5)
July 09, 2010
St. Regis Princeville - A Plush Paradise
I’ve been to Hawaii several times, but this was my first trip to the island of Kauai…and all I can say is, “Why didn’t I come here sooner?!” I totally fell in love with the lush island, and it’s become my favorite place in Hawaii. Kauai feels so much more remote and exotic than the other Hawaiian islands. And nestled up on the quiet North Shore, the St. Regis Princeville provided the perfect plush accommodations to relax and enjoy it all.
The view from the hotel lobby is STUNNING. Walking in, you are surrounded by two levels of floor-to-ceiling windows looking out onto Hanelei Bay and the Bali Hai Mountains.
Our ocean-view room was comfortably furnished. My only complaint is that we had reserved a room with a king bed, but got one with 2 queens. The St. Regis was completely sold out, so they couldn’t switch our room. Not a big deal, but it would have been nice if they’d been more apologetic about their mistake.
But none of that mattered after seeing the spectacular view from our room. If only I could wake up to this *every* morning! The beach is conveniently close to the pool, which makes it easy to enjoy both areas as well as getting food and drink service.
I was also REALLY impressed by the hotel’s spa. Super luxurious facilities and amenities, including the most awesome shower stall...a huge rain showerplate overhead, four heads on the sides, and a mini waterfall over a bench. I felt like a queen sitting on the bench as the waterfall washed the shampoo from my hair. The spa treatments are pricey but well worth it if you want some serious pampering.
On the otherhand, the hotel’s restaurants weren’t as good as expected from a resort of this caliber (yes, even with Jean Georges’ new restaurant but I’ll get to that later). Most of the food was just ok and could use a lot of improvement, especially given the prices. Breakfast was actually my favorite meal while staying here. I’m usually not a morning person, but I’d wake up early each morning to have breakfast on the hotel’s terrace - an absolutely breathtaking setting!
One of my favorite breakfast items – perfectly toasted bagels with a generous serving of velvety smoked salmon and toppings
Overall, I really enjoyed my stay at the St. Regis Princeville and will definitely be back. Comfortable hotel room, good service, and gorgeous setting. Although the resort was fully booked, it didn’t feel too crowded and they had a good number of lounge chairs for their guests (nothing ruins relaxation in paradise faster than constantly having to fight for your own spot!) And I definitely felt like I was in paradise while at the St. Regis.
BITE METER: St. Regis Princeville – 4.0 bites (out of 5)
The view from the hotel lobby is STUNNING. Walking in, you are surrounded by two levels of floor-to-ceiling windows looking out onto Hanelei Bay and the Bali Hai Mountains.
Our ocean-view room was comfortably furnished. My only complaint is that we had reserved a room with a king bed, but got one with 2 queens. The St. Regis was completely sold out, so they couldn’t switch our room. Not a big deal, but it would have been nice if they’d been more apologetic about their mistake.
But none of that mattered after seeing the spectacular view from our room. If only I could wake up to this *every* morning! The beach is conveniently close to the pool, which makes it easy to enjoy both areas as well as getting food and drink service.
I was also REALLY impressed by the hotel’s spa. Super luxurious facilities and amenities, including the most awesome shower stall...a huge rain showerplate overhead, four heads on the sides, and a mini waterfall over a bench. I felt like a queen sitting on the bench as the waterfall washed the shampoo from my hair. The spa treatments are pricey but well worth it if you want some serious pampering.
On the otherhand, the hotel’s restaurants weren’t as good as expected from a resort of this caliber (yes, even with Jean Georges’ new restaurant but I’ll get to that later). Most of the food was just ok and could use a lot of improvement, especially given the prices. Breakfast was actually my favorite meal while staying here. I’m usually not a morning person, but I’d wake up early each morning to have breakfast on the hotel’s terrace - an absolutely breathtaking setting!
One of my favorite breakfast items – perfectly toasted bagels with a generous serving of velvety smoked salmon and toppings
Overall, I really enjoyed my stay at the St. Regis Princeville and will definitely be back. Comfortable hotel room, good service, and gorgeous setting. Although the resort was fully booked, it didn’t feel too crowded and they had a good number of lounge chairs for their guests (nothing ruins relaxation in paradise faster than constantly having to fight for your own spot!) And I definitely felt like I was in paradise while at the St. Regis.
BITE METER: St. Regis Princeville – 4.0 bites (out of 5)
June 18, 2010
Sushi Sam’s Edomata – My Favorite Sushi Place in the Bay Area
Every time I eat at Sushi Sam’s Edomata, I am filled with happiness…it’s like coming home. Their sushi is so damn good, and the people there are like family. I’ve been frequenting Sushi Sam’s for years, and am amazed that they still have new kinds of fish I haven't eaten before. Sam has contacts with top fish purveyors around the world and always has an impressive selection of high quality fish.
The restaurant doesn’t try to be fancy or trendy; it’s a laidback, family-run establishment that purely focuses on serving fresh fish in its best form. The preparation is more creative than traditional sushi, but still very much in harmony with the fish. The toppings and sauces accentuate the seafood without competing with it…and whatever you do, do not dip your sushi in the soy sauce! The chef has prepared it in the exact manner it should be eaten. Also, you MUST sit at the bar and order the omakase if you dine here. I repeat, DO NOT ORDER OFF THE STANDARD MENU! Put yourself in their skillful hands and enjoy as they wow your tastebuds with incredible sushi (the special sushi is listed on the board behind them).
Koichi and Sam - the sushi masters
I never want my meal to end when I’m here. So many tasty seafood morsels, so I just keep eating and eating…and eating...
Blue Shrimp – Firmer and more savory than amaebi. Perfect with the dash of citrus and special salt
Bonito – Super fresh with beautiful ruby color. Tastes similar to tuna, but soooo much better
Alfonsino – Firm with clean flavors, similar to other white fish but much more colorful (like plump strawberries!)
Saiwara – Cross between butterfish and tuna with slight smokiness
Baby squid – Soooo tender and scrumptious, brightened by the tangy and sweet sauce
Bonito – I couldn’t resist getting another piece :-)
Copper River Salmon – the MOST INCREDIBLE SALMON…rich and intense flavors. CRS is only in season during the summer, and Sushi Sam’s serves the best I’ve had anywhere.
Seared Toro – Always a mouth-watering delight! Slightly seared so the fish just melts in your mouth, while the salt and lemon juice helps to cut the fat
Crab – Sweet crab meat topped with rich, unctuous crab butter
And unlike many sushi places, Sushi Sam’s has their own pastry chef who always whips up new and delicious desserts. I was treated with THREE of her delectable sweets! Miso & Sesame Cake, Pina Colada Parfait, and Almond Tofu - all had a great balance of flavors and textures. What I appreciate most is that the desserts completely satisfy my sweet tooth without feeling too heavy. (I already feel heavy enough from indulging in all that sushi!)
Despite the fact that Sushi Sam’s is located in San Mateo (~30 minutes south of San Francisco), it’s usually packed with a crowd of people waiting outside (yes, it is *that* good). So I’d recommend coming on an off night if you can. The fish will still be just as fresh and mind-blowing…especially their bonito, seared toro, and of course, the Copper River salmon when it’s in season!
BITE METER: Sushi Sam’s Edomata – 4.5 bites (out of 5)
The restaurant doesn’t try to be fancy or trendy; it’s a laidback, family-run establishment that purely focuses on serving fresh fish in its best form. The preparation is more creative than traditional sushi, but still very much in harmony with the fish. The toppings and sauces accentuate the seafood without competing with it…and whatever you do, do not dip your sushi in the soy sauce! The chef has prepared it in the exact manner it should be eaten. Also, you MUST sit at the bar and order the omakase if you dine here. I repeat, DO NOT ORDER OFF THE STANDARD MENU! Put yourself in their skillful hands and enjoy as they wow your tastebuds with incredible sushi (the special sushi is listed on the board behind them).
Koichi and Sam - the sushi masters
I never want my meal to end when I’m here. So many tasty seafood morsels, so I just keep eating and eating…and eating...
Blue Shrimp – Firmer and more savory than amaebi. Perfect with the dash of citrus and special salt
Bonito – Super fresh with beautiful ruby color. Tastes similar to tuna, but soooo much better
Fried Blue Shrimp Heads – Like eating crispy shrimp chips! 
Needle Fish – Firm texture with slight metallic finish, but not as oily as other silver fish (e.g. mackerel)
Amberjack – Clean flavor, yet meaty texture 
Black Cod – Smoky char, buttery flesh, and sweet kiwi slices…love it!
Baby Lobster – Succulent lobster tail with sweet Japanese mayo and crunchy almond slivers 
Baby Shrimp – Sweet little pearls of shrimp with a touch of soy and a creamy sauce
Unagi - Now this is how unagi should taste! Savory and peppery with a hot, crispy skin
Alfonsino – Firm with clean flavors, similar to other white fish but much more colorful (like plump strawberries!)
Saiwara – Cross between butterfish and tuna with slight smokiness
Baby squid – Soooo tender and scrumptious, brightened by the tangy and sweet sauce
Bonito – I couldn’t resist getting another piece :-)
Copper River Salmon – the MOST INCREDIBLE SALMON…rich and intense flavors. CRS is only in season during the summer, and Sushi Sam’s serves the best I’ve had anywhere.
Seared Toro – Always a mouth-watering delight! Slightly seared so the fish just melts in your mouth, while the salt and lemon juice helps to cut the fat
Crab – Sweet crab meat topped with rich, unctuous crab butter
And unlike many sushi places, Sushi Sam’s has their own pastry chef who always whips up new and delicious desserts. I was treated with THREE of her delectable sweets! Miso & Sesame Cake, Pina Colada Parfait, and Almond Tofu - all had a great balance of flavors and textures. What I appreciate most is that the desserts completely satisfy my sweet tooth without feeling too heavy. (I already feel heavy enough from indulging in all that sushi!)
Despite the fact that Sushi Sam’s is located in San Mateo (~30 minutes south of San Francisco), it’s usually packed with a crowd of people waiting outside (yes, it is *that* good). So I’d recommend coming on an off night if you can. The fish will still be just as fresh and mind-blowing…especially their bonito, seared toro, and of course, the Copper River salmon when it’s in season!
BITE METER: Sushi Sam’s Edomata – 4.5 bites (out of 5)
June 15, 2010
Humphry Slocombe – It’s All About the ‘Secret Breakfast’
Humphry Slocombe has *the* most unique and interesting ice cream flavors….Boccalone Prosciutto, Peanut Butter Curry, Szechuan Strawberry, Balsamic Caramel…and the list goes on. It’s so fun to try all the creative flavors, but the key is to find one that you’d want to eat a whole scoop or two of. For me, it’s all about the Secret Breakfast – bourbon ice cream with little crispy chunks of cornflakes. Such creamy goodness! The bourbon provides a nice punch but isn’t too strong, and I love the textural contrast of the crunchy cornflakes scattered throughout the ice cream. 
The Blue Bottle Vietnamese Coffee ice cream is a close second. It’s the BEST COFFEE ICE CREAM I’ve tasted….intense coffee flavor infused with rich creaminess. Mmmmm. Now if only they’d have their Foie Gras ice cream in the rotation during one of my next visits…I’ve been dying to try it… BITE METER: Humphry Slocombe – 5.0 bites (out of 5)
The Blue Bottle Vietnamese Coffee ice cream is a close second. It’s the BEST COFFEE ICE CREAM I’ve tasted….intense coffee flavor infused with rich creaminess. Mmmmm. Now if only they’d have their Foie Gras ice cream in the rotation during one of my next visits…I’ve been dying to try it… BITE METER: Humphry Slocombe – 5.0 bites (out of 5)
May 28, 2010
Maria’s Pastry Shop – The Perfect Cannoli
Filled fresh to order, the cannolis from Maria’s Pastry Shop are the BEST IN BOSTON. One day I was feeling especially piggyish and decided to do my own cannoli tasting in Boston. I got cannolis from the three most popular pastry shops in the North End – Mike’s, Modern, and Maria’s (funny how they all start with the letter ‘M’). Maria’s was by far the best…the ricotta cheese filling was sweetened just enough (i.e. you still could tell it was ricotta cheese) and the delicate shell had the perfect crunch because they fill it *after* you order it. Simple yet perfect. 
Modern was my second favorite, and Mike’s was a distant third. They put too much crap on the cannolis at Mike’s Pastry. Also the fried shell was way too thick, and filling tasted like pure sugar (like the cheap frosting they put on cupcakes at supermarkets). It’s so ironic because Mike’s is always jam packed with crowds and tourists – I guess it shows what good marketing can do for a business.
On the other hand, that’s a bonus for me. The crazy crowds are elsewhere, and I rarely have to wait in line at Maria’s…woo-hoo! Without fail, I always get the perfect cannoli which spreads a huge smile on my face everytime I come here. To top it all off, Maria's also has a charming, Italian ‘mom & pop’ shop feel to it, while the other pastry shops are more flashy and less personal.
BITE METER: Maria’s Pastry Shop – 4.5 bites (out of 5)
Modern was my second favorite, and Mike’s was a distant third. They put too much crap on the cannolis at Mike’s Pastry. Also the fried shell was way too thick, and filling tasted like pure sugar (like the cheap frosting they put on cupcakes at supermarkets). It’s so ironic because Mike’s is always jam packed with crowds and tourists – I guess it shows what good marketing can do for a business.
On the other hand, that’s a bonus for me. The crazy crowds are elsewhere, and I rarely have to wait in line at Maria’s…woo-hoo! Without fail, I always get the perfect cannoli which spreads a huge smile on my face everytime I come here. To top it all off, Maria's also has a charming, Italian ‘mom & pop’ shop feel to it, while the other pastry shops are more flashy and less personal.
BITE METER: Maria’s Pastry Shop – 4.5 bites (out of 5)
May 23, 2010
o ya – Oh Yeaaaaaaaah!
o ya is one of the best Japanese restaurants I’ve been to in the U.S., and by far my favorite restaurant in Boston (no other place even comes close). I’ve been to o ya several times and never want my meal to end whenever I’m here. I revel in the excitement and joy that each course brings. Chef/owner Tim Cushman has an innovative approach to sushi – each piece is comprised of elaborate components and beautiful sauces. 
DIVER SCALLOP, sage tempura, olive oil bubbles, meyer lemon – the light olive oil foam brought out the velvetiness of the scallops, while the sage tempura added a crunchy surprise inside.
SUZUKI SEA BASS, cucumber vinaigrette, avocado, cilantro – if the color green could have a taste, this would be it. This was like biting into a fresh garden with its crisp flavors and textures. It made the suzuki sashimi (which I usually find boring) bright and interesting.
HAMACHI BELLY, yuzu soy marinated sea urchin – absolutely sublime. The hamachi belly was super buttery, and the creamy, unctuous uni heightened it into pure pleasure. I was actually moaning while eating this, it was so incredible.
SCOTTISH SALMON, spicy sesame ponzu, yuzu kosho, scallion oil – although the salmon was lovely, the sauce was too oily and salty. It needed more acid or something to contrast the salmon.
HAMACHI, viet mignonette, thai basil, shallot – I thought the fish sauce would totally overwhelm the hamachi (like it did at Le Bernardin), but the butteriness of the hamachi actually shined through the strong flavors. I also appreciated the hint of spice and crunchy bits of fried shallots.
HOUSE SMOKED MOULLARD DUCK TATAKI, foie gras kabayaki, arima sansho – great savory flavor, but a little chewy…or maybe it just seemed chewy after being spoiled by all the melt-in-your-mouth fish. You mean I actually have to chew my food now?!
SALMON, unfiltered wheat soy moromi, yuzu – B’s favorite dish of the evening. Similar to the direction they were going with the Scottish Salmon dish (see above), but the components here were much better balanced. The soy moromi reminded me of fermented black beans, only much lighter and less salty. It intensified the salmon and added more dimension to the fish.
SHIMA AJI, spicy grapeseed sauce, masago – really interesting. The grapeseed oil tasted almost like truffle oil, giving the shima aji an earthy tone and a nice, spicy finish.
FRIED KUMAMOTO OYSTER, yuzu kosho aioli, squid ink bubbles – a fun and unique bite. The fried oysters are crunchy and briny, while the yuzu aioli and squid ink give it a rich complexity.
ONSEN EGG, dashi sauce, truffle salt, homemade pickled garlic – I never thought I’d use the word luscious to describe an egg, but that’s what this was. This slow poached egg was soft, silky, and absolute perfection with the truffle salt and savory dashi sauce.
SEARED WAGYU PETIT STRIP LOIN, potato confit, sea salt, white truffle oil – the epitome of decadence. The potato slices are actually cooked in the Wagyu fat (suddenly duck fat doesn’t seem so special)! By itself, this Wagyu wasn’t as good as the Kobe and Saga beef I’ve had in Japan, but when I ate it with the crisp potato confit and truffle oil, the marbled beef tasted like truffle butter….orgasmic!!
o ya is one of the few places where I want *everything* on the main menu, which says a lot considering their extensive list of items. So many menu options, so much creativity – all makes for an exciting, fun-filled ride for the taste buds. Their exquisite plating makes it a feast for the eyes as well. Speaking of eye candy, Jake Gyllenhaal was sitting at the table behind me. He’s just as cute in person as he is on the big screen. *sigh*
FYI – the dishes are pricey and quickly add up (especially if you eat like I do), so you should be prepared to loosen up your wallets. However, it’s well worth it – a small price to pay to enter food heaven. I always leave o ya looking forward to my next visit!
BITE METER: o ya – 4.5 bites (out of 5)
There is a quiet confidence to o ya. It’s tucked away on a nondescript side street, inside an old firehouse. The staff is efficient, yet welcoming. And most of all, I love sitting at the counter and watching the smooth precision of the sushi chefs – they have a multitude of ingredients to work with and so many dishes to make, yet they remain completely cool and execute each painstaking dish with such grace.
Poochi-Poochi Sparkling Sake – fun to say and even more fun to drink! 
KUMAMOTO OYSTER, watermelon pearls, cucumber mignonette – refreshing and pleasant way to prepare our palates for the food to come. 
SHIMA AJI & SANTA BARBARA SEA URCHIN, ceviche vinaigrette, cilantro – the ceviche vinaigrette stands out front and center with its bold citrus zest with a spicy kick, almost upstaging (while also complementing) the firm fish and sweet uni.
DIVER SCALLOP, sage tempura, olive oil bubbles, meyer lemon – the light olive oil foam brought out the velvetiness of the scallops, while the sage tempura added a crunchy surprise inside.
SUZUKI SEA BASS, cucumber vinaigrette, avocado, cilantro – if the color green could have a taste, this would be it. This was like biting into a fresh garden with its crisp flavors and textures. It made the suzuki sashimi (which I usually find boring) bright and interesting.
HAMACHI BELLY, yuzu soy marinated sea urchin – absolutely sublime. The hamachi belly was super buttery, and the creamy, unctuous uni heightened it into pure pleasure. I was actually moaning while eating this, it was so incredible.
SCOTTISH SALMON, spicy sesame ponzu, yuzu kosho, scallion oil – although the salmon was lovely, the sauce was too oily and salty. It needed more acid or something to contrast the salmon.
HAMACHI, viet mignonette, thai basil, shallot – I thought the fish sauce would totally overwhelm the hamachi (like it did at Le Bernardin), but the butteriness of the hamachi actually shined through the strong flavors. I also appreciated the hint of spice and crunchy bits of fried shallots.
HOUSE SMOKED MOULLARD DUCK TATAKI, foie gras kabayaki, arima sansho – great savory flavor, but a little chewy…or maybe it just seemed chewy after being spoiled by all the melt-in-your-mouth fish. You mean I actually have to chew my food now?!
SALMON, unfiltered wheat soy moromi, yuzu – B’s favorite dish of the evening. Similar to the direction they were going with the Scottish Salmon dish (see above), but the components here were much better balanced. The soy moromi reminded me of fermented black beans, only much lighter and less salty. It intensified the salmon and added more dimension to the fish.
SHIMA AJI, spicy grapeseed sauce, masago – really interesting. The grapeseed oil tasted almost like truffle oil, giving the shima aji an earthy tone and a nice, spicy finish.
FRIED KUMAMOTO OYSTER, yuzu kosho aioli, squid ink bubbles – a fun and unique bite. The fried oysters are crunchy and briny, while the yuzu aioli and squid ink give it a rich complexity.
ONSEN EGG, dashi sauce, truffle salt, homemade pickled garlic – I never thought I’d use the word luscious to describe an egg, but that’s what this was. This slow poached egg was soft, silky, and absolute perfection with the truffle salt and savory dashi sauce.
FRIED SOFT SHELL CRAB, soy sesame mousse, tamari yuzu beurre blanc, meyer lemon zest – the best soft shell crab I’ve had. I could actually taste the sweet crabmeat inside and the delicate shell wasn’t over-battered. The swirl of sauces were thick and rich, with a bit of tang.
SEARED WAGYU PETIT STRIP LOIN, potato confit, sea salt, white truffle oil – the epitome of decadence. The potato slices are actually cooked in the Wagyu fat (suddenly duck fat doesn’t seem so special)! By itself, this Wagyu wasn’t as good as the Kobe and Saga beef I’ve had in Japan, but when I ate it with the crisp potato confit and truffle oil, the marbled beef tasted like truffle butter….orgasmic!!
FOIE GRAS, balsamic chocolate kabayaki, raisin cocoa pulp – a bite of heaven! I order this every time I come to o ya. The perfectly seared foie melts into the sweet-savory chocolate kabayaki sauce when you put it in your mouth. Its rich velvetiness will transport you to another world. And if that isn’t enough, the dish is served with a small glass of aged sake – the foie gras brings out the smooth honey notes of the sake. This is one of my all-time favorite eats! 
TRES LECHES SOAKED BOSTON CRÉME PIE, ocumare chocolate, sesame – unfortunately, the dessert wasn’t as successful as the rest of the meal. The wonderful richness of the tres leches was distorted by the sesame. I didn’t care for the flavors of this dessert and wish it had more textural contrast…too much mushiness. Next time, I’ll stick with my usual – the balsamic chocolate foie gras and aged sake are truly the perfect finish to the meal.
TRES LECHES SOAKED BOSTON CRÉME PIE, ocumare chocolate, sesame – unfortunately, the dessert wasn’t as successful as the rest of the meal. The wonderful richness of the tres leches was distorted by the sesame. I didn’t care for the flavors of this dessert and wish it had more textural contrast…too much mushiness. Next time, I’ll stick with my usual – the balsamic chocolate foie gras and aged sake are truly the perfect finish to the meal.
o ya is one of the few places where I want *everything* on the main menu, which says a lot considering their extensive list of items. So many menu options, so much creativity – all makes for an exciting, fun-filled ride for the taste buds. Their exquisite plating makes it a feast for the eyes as well. Speaking of eye candy, Jake Gyllenhaal was sitting at the table behind me. He’s just as cute in person as he is on the big screen. *sigh*
FYI – the dishes are pricey and quickly add up (especially if you eat like I do), so you should be prepared to loosen up your wallets. However, it’s well worth it – a small price to pay to enter food heaven. I always leave o ya looking forward to my next visit!
BITE METER: o ya – 4.5 bites (out of 5)
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