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Moscow Mule – Sip up at these SF spots

Posted in bars, Cocktails, Pao Sip, restaurants, SF Station reviews, Yum blog on April 14, 2011 | Leave a Comment »

Pasted below is my latest article on SF Station Yum section. Click HERE for original article.

Let me tell you a little bit about my favorite drink of choice — The Moscow Mule. The first time I tasted this libation was after a full-contact game of powder puff (more like full tackle) football.  It was one of those rare hot and humid SF days where the sun was shining over the Pacific blue and the wind was low.

The only thing that could make the day that much better after victory on the football field was an ice cold beverage that felt crisp and refreshing as it poured down my parched throat. (more…)

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Bay area restaurant reviews and Yum Blog (SFStation)

Posted in bars, Caribbean food, chefs, Food Trends, Oakland, Pao Chow, restaurants, rotisserie chicken, SF Station reviews, Yum blog on March 31, 2011 | Leave a Comment »

In the past year or so, I’ve noticed an increase in the number of food resources/websites offering shorter entries and news updates.  Perhaps it is the influence of Twitter, making 140 characters the preferred length of communication.

People’s attention spans are shrinking, as is their patience in waiting for the latest and greatest information available.   The food industry is not immune to this trend.  Eater is one of the most popular sites out there, combining roundups, short blips of information, and popularizing the practice of referencing other publications or websites for the latest buzz.

Call me old-fashioned but I still find longer, more in-depth reviews the most interesting, ones that provide a glimpse into the back-story of the restaurant, chef or topic at-hand.  I try to keep my reviews focused on this style of writing.  Saying that, SF Station, one of the main channels for my reviews, is following the pack and moving towards more frequent posts, even if that means having to cut back a bit on length and depth. (more…)

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Social Kitchen & Brewery – hub for Loco Moco burgers and home-brewed beer

Posted in bars, Burgers, Pao Chow, restaurants, SF Burger Examiner, tagged on July 29, 2010 | 1 Comment »

Below is my recent review of Social Kitchen & Brewery Loco Moco burger from my SF Burger column on Examiner.com

Utter the words social and kitchen and you’ll see a large smile form across my face, inspiring memories of my favorite combination: great food and even better company. The folks behind 9th Street’s latest addition, Social Kitchen & Brewery, are on to something. This is no quiet, socially-awkward new kid on the block – sorry Joey McIntyre. Social Kitchen & Brewery challenges the sleepy stereotype often afforded to the Sunset District, and offers SF residents a place to gather, chat it up, and quench the insatiable demand for home-brewed beer and burgers.

The restaurant is bi-level, with an upstairs mezzanine, high rafters and glass bottles turned into makeshift lamps hanging from the ceiling. A large wooden bar greets you right when you walk in the door, beckoning you to come in, grab a high stool, take a load off and of course, throw back a few cold ones. Social Kitchen is still building out its home-brewed beer collection – with five beers on tap: Social Kolsch, Old Time Alt, L’Enfant Terrible, Rapscallion and the Easy IPA. At only $3 to $5 a pop, you can afford to buy a whole round for the table. Belgian beer drinkers will enjoy the Rapscallion or L’Enfant Terrible, which besides having clever names echoing mischief; also happen to be tasty brews. I ordered the 7.8% alcohol by volume Rapscallion for its more golden, gingery quality and apricot footprint.

German fans will celebrate when they hear about Monday Koln Nights and Tuesday Dusseldorf Nights. Inspired by the beer drinking traditions of these two great German cities and marketed as “a night without an empty glass,” Social Kitchen opens its doors to patrons, serving up stanges of $3 beers without missing a beat.

Social Kitchen has a hip, up-and-coming vibe, but leaves the pretentious gastro-pub feel at the door. It can be a bit loud, but that’s perfect for a gregarious group ready to get down to business and socialize in one of the high-backed banquette tables along the wall or in the front communal table.

The real reason I came to Social Kitchen is for the increasingly famous Loco Moco Burger. Channel your inner-Hawaiian, break out the board shorts, mess with the haoles, and prepare for some ono eats because this burger will have you speaking pigeon slang by the time you’ve eaten your first couple bites. For any non-islanders, the basic Loco Moco consists of white rice, a hamburger patty, a fried egg, lots of brown gravy, and for the adventurous meat-out-of-a-can fans, some spam for good measure.

Social Kitchen attempts an ambitious upgrade on the traditional Hawaiian favorite with an intimidating number of toppings and layers of complexity. Enjoy salad or French fries as your customary sides to this $13 burger, but I heavily recommend going with the starch to enjoy crispy, piping hot fries that are well-seasoned.

For the main event, start with a large sesame roll, which struggles to hold up to the bevy of other toppings.  This mother load of a burger definitely requires two hands to tackle it.  Add a 1/3 lb of house-ground Angus beef and slice of Colby cheese to shift into carnivorous gear. The meat could have been more coarsely-ground and improved with an additional hit of flavor, but I still polished off America’s favorite sandwich in record time.

Diners may cringe to see spam on the burger, but cast aside any mainland prejudices and embrace the house-made offering of heritage pork at Social Kitchen. It is actually pretty darn satisfying with more of a granulated consistency than a normal spam slice. Slop on the crimini mushroom gravy for a dose of tangy sweetness, offsetting the salty goodness of a fried egg. A crispy, fried onion ring and fresh slice of grilled pineapple add the final inches to this behemoth of a burger. It is the tallest burger I’ve mastered in 2010, and as a girl who experienced a 9 inch growth spurt, I appreciate height.

Social Kitchen does not skimp on serving size or hospitality.  They may still be tightening up the flow as our orders took a bit to get out to the table, but the staff emanates warmth to patrons.  As a showing of gratitude for the SF Burger Club visit, the restaurant surprised our group with a few sinfully decadent desserts of melted chocolate and oatmeal cookies topped with chocolate minty fudge ice cream. After a couple hours of messy burger take-downs, home brews, sweet afterthoughts and conviviality among friends, all you really need is a stockpile of napkins to wipe your mouth and a bed to flop your body into for a well-deserved slumber.

Hours:
Sunday: 11:30am – 12:00am
Monday-Thursday: 5:00pm – 12:00am
Friday: 5:00pm – 2:00am
Saturday: 11:30am – 2:00am

1326 9th Ave. (at Irving St.)
415-681-0330
http://socialbrewsf.com/

For comments or interest in future carnivorous reads: Please subscribe at my SF Burger Examiner page — you’ll be emailed when I post new articles. Also, feel free to follow me on Twitter.

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Triple “S” – Solstice, Sustainable, and Sushi at Tataki

Posted in bars, Pao Chow, Pao Sip, restaurants, tagged , , , , , , , , on March 12, 2010 | Leave a Comment »

            I was not planning on writing an entry for Pao Chow to post today (am still hammering out final details of my lengthier Credo entry to be posted later this week) but my dining experience deserves some quick attention. A number of friends have recommended that I test out Tataki, a sustainable sushi place on Divisadero. I’m a bit of a sushi snob, normally going to only a few different spots in the city (Oyaji in the Outer Richmond, Zushi Puzzle in the Marina to name a couple) where I am guaranteed to find a wide range of the freshest sushi prepared more traditionally. However, after three separate friends raved to me about Tataki, I decided to give it a Pao Try.

             After my friend Buck and I decided to skip the Thursday night scene at Cal Academy of Sciences (the Rainforest exhibit was closing and the Planetarium was already sold out) we found ourselves contemplating a couple different sushi spots. Then I remembered that Tataki is just a couple blocks away on Divisadero and California.  Blessed with parking karma, we found a spot around the corner and put our name down on the list (a line had already formed out front but I was happy that the wait time was a mere 20 minutes).

Drinks at Solstice Lounge

We skipped next door to Solstice for a couple cocktails to keep us company during our short wait. Solstice is an intimate lounge with dim lights, palm fronds and Pacific Rim décor making it a laid-back spot for pre-dinner drinks and good conversation. For smaller groups – try to get a spot at the bar, where you can sit front and center for all the action. If you find your stomach grumbling, you can order from their full menu, which offers Kobe beef sliders, mac & cheese or chicken tacos. Buck chose a classic Manhattan, which was quite potent and warming to the belly. For my libation, I opted for the “Sol Provider,” a refreshing cucumber concoction. The bartender muddled fresh cucumber, ginger and mint, then added Square One Cucumber Vodka (you can substitute Gin if that is your preference) and a splash of club soda. The cucumber essence delighted my palate, smoothly coating my tongue with subtle hints of cucumber flavor. The bubbly nature of the club soda added just the right amount of fizz to wake up my senses for the oncoming meal. I finished my well-executed drink quickly, and then we hopped back next door and were immediately seated at the sushi bar (my preferred spot when dining out for sushi).

Sushi Time – Appetizers

           Tataki is a smaller restaurant with a handful of wooden tables and about 5-7 seats at the sushi bar. What sets Tataki apart is its emphasis on providing artful sustainable sushi; you won’t find any endangered yellow-fin tuna in this establishment.  I admit that this mission, although honorable, worried me.  I am not a person who tries to hold back for the sake of the wallet when I go out to sushi. I like ordering and enjoying to my heart’s content, trying out a diversity of options on each menu. The weirder or more unfamiliar? The better in my opinion. I entered the restaurant concerned that there would only be a handful of fish options for our sushi enjoyment. I was wrong. The menu surprised me with a collection of fish options, some of which I do not typically see on regular sushi restaurants not limited by sticking with sustainable ingredients.  Sea bream, arctic char, aji (mackerel) and katsuo (skipjack) are just a few of the offerings by Tataki.  We started our meal with an order of edamame, which I must say were slightly over-boiled but still tasty. We then had two oysters on the half shell topped with ponzu sauce; the oysters tasted like they’d just been pulled from Ocean Beach and put onto our plate – score 1 point for freshness! For our third appetizer we opted for the trio of albacore tuna poke. The three styles of tuna poke are a tour of spice and flavor. One of the pokes included fresh seaweed strips and another made me think a bit of Kim Jong Il with its addition of Korean kicked-up flavor. Although creative, I was less impressed with this dish – it probably was my least favorite of the night as I did not sense the same level of freshness as I did with our other selections. I just remembered a side of tuna tataki (seared albacore tuna) salad that never made it to the table. I blame the two mini carafes of sake for my forgetfulness.

Sushi Time – Nigiri, Tataki and Rolls

                Moving on to the main event of the evening: sushi. I’m not normally a roll girl, preferring the simple, unadulterated taste of fish available in nigiri or sashimi options. But…I compromise, and I have to admit a couple of these rolls looked quite tempting. Our menu for the evening included: For Nigiri – Uni (wild-diver caught sea urchin) and Iwana 5 (closed farmed Arctic Char from Iceland; it is a pink-colored fish similar to salmon and trout). A couple other options that caught my attention were the Iwashi (wild local sardine – it was sold out for the evening) and the aji (horse mackerel from Japan – I did not get this because unfortunately Tataki does not serve the fish with the fried fish bones, a favorite of mine when available). It was Buck’s first experience with uni and I was excited to hear his take on one of my favorite nigiri, which many people think looks like a tongue and tastes like sea foam. Buck, a big surfer, loved the uni’s freshness and essence of the sea, and how its smooth, sweet flavor permeated the inside of his mouth. The sushi chef recommended a final sampling of slightly seared Hokkaido scallop with a squirt of lemon and spot of tobiko over warm sushi rice. Loved this and highly push you to try it.

            For our other non-nigiri options we selected two rolls and one tataki (this is not only the name of the restaurant; it also refers to a way of preparing thinly sliced fish very briefly over a hot flame, then marinating it with a bit of vinegar and ginger paste. For our tataki selection (there are about seven to choose from) we decided on the Kurodai Tataki: seared black sea bream, avocado with a jalapeno-ponzu sauce. Just a quick download on sea bream. It’s a fish similar in flavor to a sea bass; commonly referred to as Dorade on the continent. Sea breams are the hermaphrodites of the ocean – being male for the first two years and then transforming into females in the third year.  I love anything spicy (I once bought a pack of 30 jalapenos and used about 15 of them in a traditional Chinese tofu dish – causing a coughing attack among my roommates) so I was very excited to see jalapenos as the final garnish on this dish.

           For our two roll options we chose the Golden State (spicy scallop and minced apple are rolled together then topped with seared albacore tuna, avocado and yuzu tobiko) and the Spicy Tempura (Shrimp Tempura, spicy albacore tuna, grilled jalapeno and masago). Like I said, normally I am not a huge roll fan. I am always skeptical of places that cater to the American taste of excessiveness, dumping loads of sauce on top of the roll until you can’t even taste the fish anymore. I’ve received sushi rolls plates before that resembled a four year old art project.  Tataki keeps its sushi-making artful and uses sauces to complement the natural taste of the fish, instead of overpowering it.

Final Verdict: Will Pao Go Again?

                At the end of the day, I thoroughly enjoyed my meal and experience at Tataki. The wait was not excessive, the ambiance comfortable and relaxed, and the service attentive but not overbearing. The prices are reasonable for a sushi place focused on using quality, sustainable ingredients; for dinner and drinks you’re probably looking at about $50 a person. The menu is creative and has enough variety to keep all people in your party interested and satisfied. The fish was fresh, well-portioned, beautifully prepared and served with a bit of flair; all while being mindful of the health and biodiversity of the ocean. I do not think Tataki will make it into my Top 5 favorite sushi places in the city but I will definitely be a repeat visitor. http://www.tatakisushibar.com/index.html

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Pisco Pilgrimage: La Mar Cebicheria

Posted in bars, Pao Chow, Pao Sip, restaurants, tagged , , , , , on March 7, 2010 | 1 Comment »

            The first stop of my Pao Pisco Pilgrimage was La Mar Cebicheria, the highly acclaimed Peruvian restaurant introduced to the Embarcadero by celebrity chef, Gaston Acurio.  La Mar reminds me a bit of a large, noisy Vegas restaurant, only it has better food, tastier cocktails and an element of class.  Vibrant blue-colored aesthetics flow throughout the white-walled space that can reach loud volumes quickly.  Apparently the patrons of La Mar did not receive the memo about the current economic crisis; every time I’ve been the restaurant has been filled to capacity.  A couple Thursdays ago the story was no different. My friend Marianna and I arrived to a packed house shortly after 8:30PM, famished after a tough vinyasa flow class and thirsty for a pair of pisco cocktails.    

            I’ve eaten at La Mar a handful of times and can say with certainty that the ceviche is some of the best I’ve tasted outside of Peru.  I’m a classical ceviche fan, preferring the robust flavors of leche de tigre (lime juice and spicy pepper), red onion, cured fish, shellfish and a side of sweet yam to the more unconventional preparations.  Nevertheless, I was impressed with La Mar’s incorporation of Chinese and Japanese influences, offering ceviche chifa and ceviche nikei as other possibilities on the menu.  If you’re like me and enjoy a variety of samplings at each meal, try the ceviche tasting to start – you will not be disappointed. 

            The anticuchos de pulpo (octopus skewers) are also a must.  The octopus is grilled to perfection, leaving the meat juicy and succulent.  It is served over a bed of Peruvian style mashed potatoes and drizzled with a tangy green chimichurri sauce and spicy ahi.  My other menu favorites include the cau cau de mariscos – a spicy seafood risotto with fresh clams and scallops – and the only beef dish on the menu: lomo saltado.  Saltado is the Peruvian version of a stir fry, and La Mar’s dish pairs tender pieces of beef tenderloin with tomatoes, red onion, cilantro, and French fries.

            While I could easily dedicate this entry to an exhaustive detail of La Mar’s culinary creations…that is not the primary purpose of this post.  So let’s take a quick vuelta and get back to the topic at hand: Pisco.  Each of La Mar’s eleven signature cocktails has Pisco as its primary foundation.  The Peruvian brandy is served with a multitude of unique ingredients like orange flower water, ginger syrup and agave nectar.  There are Peruvian versions of several traditional cocktails including the Bloody Lorcho (similar to a Bloody Mary only served with Pisco and fresh octopus) and the Cholopolitan (like a Cosmopolitan but with Pisco and Passion Fruit).   

My two cocktails for the evening included the Pisco Punch and the Chicha Tu Ma!  The two beverages had distinct flavor profiles that were equally tasty and satisfying.  I had to try the Pisco Punch given its San Francisco roots (if you remember from my post http://sftaoofpao.com/2010/02/23/pao-pisco-pilgrimage-inca-trail-cocktail-recipe/ Pisco Punch was created right here in San Francisco by Duncan Nicol in a bar by the TransAmerica building).  The punch is served in a large wine glass with slices of lemon, orange and lime.  This citrus blend complements the smooth, natural flavor of pisco quebranta, masking its alcohol content which can be equally good and dangerous.  The cocktail is light and refreshing with a foamy, frothy top layer that leaves you wanting more of its pleasant hints of bitterness. 

            Our second cocktail was the Chicha Tu Ma!  (Yes, La Mar adds punctuation to the name and I feel pretty exclamatory just thinking about the cocktail).  It is a mixture of pisco quebranta, chicha morada, triple sec and passion fruit.   Chances are you might not recognize the ingredient “chicha morada.”  Chicha exists in many forms in Latin America.  The first time I had it was at a rodeo in Santiago, Chile on National Day.  As we watched the local Chileans do the National dance, and Chilean cowboys (vaqueros) ride bulls, we were happy to throw back pitcher after pitcher of this fermented alcoholic beverage that boasted an essence of apples and grapes.  Peru’s “chicha morada” is also sweet, but not fermented.  It is derived from purple maize (corn) and serves as a natural antioxidant that is believed to help lower blood pressure.  La Mar’s Chicha Tu Ma! is served up in a martini glass.  The passion fruit and chicha morada provide the drink with a deep purple hue, and a thin garnish of orange peel adds a colorful contrast.  The cocktail is considerably sweeter than the Pisco Punch, and has a syrupy quality that coats your tongue.  I would happily Pao Sip either of these two cocktails again but I must say my curiosity will probably lead me on to a different Pisco pilgrimage on my next visit to La Mar.  Looking at the menu I think Passion Andina (pisco, mint, passion fruit and lime) will be my next stop. 

http://www.lamarcebicheria.com/web/index.php

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Upcoming February SF Tao of Pao Posts (Let’s take a trip)

Posted in bars, Pao Chow, Pao Fit, Pao Sip, Recipes, restaurants, tagged , , , on February 19, 2010 | Leave a Comment »

The days are getting longer which means only one thing…Spring is just around the corner and offers plenty of opportunity for additional SF Tao of Pao adventures (via culinary avenues, libations and outdoor activities).

In the next two weeks, look forward to the following posts:

Pao Chow (Good Eats):

1) CREDO – Take a trip to this new spot in the Financial District where chef Mario Maggi serves up peasant Italian food with an opinionated flair

2) Steak Au Poivre recipe a la Pao – Honor France with this recipe and make sure to keep your hair back, this involves flambeed cognac

Pao Sip (Drinks for All):

1) Pisco Sour Pilgrimage through SF (South America’s equivalent of vodka)

Pao Fit (Get Active):

1) I Chase Waterfalls (Hikes) Part II: Alamere Falls

2) I Chase Waterfalls (Hikes) Part III: Murrietta Falls

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21st Amendment Brewery – Thirst Quenching, Hunger Striking Originality

Posted in bars, Burgers, Pao Chow, Pao Sip, restaurants, tagged , , , , , , , on February 3, 2010 | Leave a Comment »

The Mile High Club

As I start this entry, I’m sitting in a 2 feet by 2 feet chair (or box) perched 40,000 feet in the air.  That’s right people. Delta has Wi-Fi and I intend to use it.  Please excuse any typos that may make it through, I’ve been hit in the head and shoulder about 20 times from passer-byers walking up and down the aisle on my 5 hour flight.  I suppose that is what I get for wanting easy access to complimentary beverages and the bathroom.  With 3 more hours till I land in Cincinnati (followed soon after by a prop plane flight to North Carolina) what better time than now to update SF Tao of Pao with the latest Burger Club rendezvous at 21st Amendment Brewery in SOMA. 

Background

On a rainy night last week, I met up with about 10 other burger enthusiasts at the local alehouse just down from AT&T Park.  As I drove down 2nd Street, I felt a bit nervous seeing policeman directing traffic due to a blackout that affected the surrounding blocks.  Would my night of burgers and watermelon beer be spoiled by the inclement weather?  I held my breath, waiting to find out as I walked up to the hot spot.  Luckily, 21st Amendment narrowly escaped this dark fate and as a result, it was filled with hungry clients and beer drinkers, all looking for a sanctuary in which to warm their bodies and fill their stomachs. I’m glad I called ahead for a table because this place was PACKED.  Giants’ fans.  Tourists.  Locals.  SOMA tech geeks.  Financial district d-bags.  For a Wednesday night, it was a rowdy and diverse scene and our group was ready to engage.

The name “21st Amendment” makes reference to the amendment ratified to end Prohibition.  Let’s take a brief flashback to 1920.  Women had just made major headway, winning the right to vote, yet the abundant brewpub culture came to a screeching halt with the introduction of Prohibition.  For 13 years the pubs dried out and beer drinking bordered on extinction.  Is it just coincidence that the Great Depression hit 9 years later in 1929?  I don’t think so. You try going 13 years without a sip of your favorite ale and then tell me how happy and hopeful you are. 

Founders of 21st Amendment Brewery, Nico Freccia and Shaun O’Sullivan, opened the local alehouse centered on, “The Right to Be Original.”  The brewery is a big “F you” to the Prohibition, or any force that seeks to threaten originality, innovation, or just general enjoyment of life.  The attitude comes through in its beer names; like the Bitter American or Brew Free! Or Die IPA – an India Pale Ale which the founders describe as a “sucker punch of six different hops.”  The beer is malt brewed and definitely provides a quick hit to the face with 7% alcohol by volume.  Their latest creation, Monk’s Blood, is a tribute to Belgian monks, who in times of fast, subsisted on beer.  The brew is dark and rich, with hints of cinnamon, vanilla bean and figs.  You can buy them in four-packs and with 8.3% alcohol volume, each can has you praising the heavens.

Eat, Drink and Be Merry

Multiple people recommended 21st Amendment for its tasty Build-Your-Own burgers and variety of locally-brewed beer.   What goes better together than beers and burgers?  Yup, I can’t think of anything else either.  Except maybe beers, burgers and football.  With TV screens and plenty of space to mingle, 21st Amendment is a place to get aggressive, and we had an aggressive group on site that evening.

Our table started the meal with a couple appetizers: golden beer-battered onion hoops and zucchini strings.  The onion hoops were lightly battered, which allowed for crisp, hot bites – something I appreciate because soggy ones are just LTI (Less Than Impressive).  The thick slices were served with a spicy play on ketchup.  Although I am normally a strict Heinz 57 loyalist, I supported this extra flavor accent.  The zucchini strings were thinly sliced with a buttermilk batter, allowing for a salty, crunchy experience.  The side dip of garlic aioli was a welcome change from typical ranch dressing.  They were definitely a step up from the zucchini fries I ate at Keller’s Burger Bar a couple months back (Link: http://sftaoofpao.com/pao-chow-parent/the-last-suppers-part-1-bushi-tei-and-burger-bar/).

With fried goodness covering our tongues, we were in the mood for a thirst-quenching drink to help offset the saltiness.  21st Amendment offers an extensive selection: Belgian style beers, stouts, the aforementioned IPAs, and my favorite – the famed Hell or High Watermelon Wheat Beer.  Every batch is fermented with 400 lbs of fresh watermelon puree and juice.  I’d had the canned version of this prior (you can buy it at local Safeways in the city) but ordering at the alehouse is the way to go.  It’s served in a tall pilsner glass, filled to the brim with watermelon beer, and includes a slice of watermelon as garnish.  I had never dipped watermelon in beer before, but I certainly did that Wednesday night and will definitely be repeating.  The beer’s subtle watermelon flavor is not overwhelming, nor is it overly sweet like other fruit-infused beers I’ve had in the past.  It is refreshing, light and goes down easily.  No wonder Draft Magazine named it the Top Summer Beer of 2009.  My second beer was a stronger Holiday Spice beer that left my tongue buzzing with the familiar citrus acidity common to many Belgian beers. 

Now on to the main topic of the day: Build-Your-Own- burgers.  21st Amendment offers only the finest Niman Ranch ground beef chuck.  Every burger automatically comes with thick-sliced tomatoes and heaps of grilled onions.  Fries or mixed greens are a typical addition, or you can opt for Kennebec potato chips.  For your burger build, you can choose from a selection of different toppings, all priced between $1.00 and $1.50 each.  For the dairy group, enjoy the typical array of Swiss, cheddar, jack or bleu cheeses.  Other toppings include sprouts, fresh jalapenos, bacon, avocado, sautéed mushrooms and homemade chili.

For my meal that day I opted for my typical go-to: Swiss cheese and mushrooms and also stole a number of jalapenos from my friend Phyllis.  I ordered my burger medium-rare (obviously) and it was executed to perfection with a healthy amount of pink in the middle of my patty.  I was impressed with the healthy load of toppings on my burger, especially the sheer amount of melted Swiss, but I must say the sautéed mushrooms had a weird aftertaste so I will skip them next time I go.    My friend Carlos ordered his burger with bacon and avocado and touts it as one of the best burgers he’s had in the city.  Normally I would be cautious believing such potential exaggeration, but Carlos is a man who knows his food and takes it seriously.

Verdict:

In the end of it all, I would rate 21st Amendment Brewery as hands-down a Pao Wow on both the Pao Chow and Pao Sip fronts.  The service was prompt, the drinks plentiful and creative, the scene perfect for a large rambunctious group of carnivores, and the juicy burgers met, if not exceeded our taste expectations.  Aside from all this, the establishment espouses a liberal challenge to authority or anything that threatens to control the human spirit.  This characteristic is only too appropriate for our great city of San Francisco, and reminds us to not just quench our thirst, but to do so with originality.

www.21st-amendment.com

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Top 5 Late Night Eats (and Drinks)

Posted in bars, Cocktails, Pao Chow, Pao Sip, restaurants, Top Lists, tagged , , , , on January 6, 2010 | Leave a Comment »

We’ve all been there. It’s past 11PM. You’ve been out for a few cocktails and your stomach is grumbling, your glucose levels are dropping, and you need one thing, and one thing only…FOOD.  Somehow though a late night burrito or Mission bacon-wrapped hotdog is not what you are looking for.   You are searching for a place to rest your laurels for the evening. A spot to sit back, and engage in a serious chow fest and heck, if the ambiance is not too shabby, why not? 

I’ve lived in the city for about 3.5 years and have had my share of late night eats but here are my Top 5.  Agree, disagree, offer up alternatives, but one thing I know is that these havens know how to satisfy an appetite.

1)      Yuet Lee: http://www.yelp.com/biz/yuet-lee-san-francisco

Yes, I am starting this list with Yuet Lee on Stockton and Broadway – in the heart of Chinatown. Call it a shout out to my half-Chinese heritage.  Or the fact it is open till 3AM.  I cannot tell you how many times I’ve showed up at Yuet Lee post Ghostland Observatory concert or some cocktails at Rosewood, ready for a little beef chowfun (not for the faint of heart or anyone hoping to drop some poundage).  Yuet Lee is the real deal. This is not a stylish Chinese fusion hot spot.  Nope, you can tell by the health code rating of “B” that the chefs at Yuet Lee are not messing around.  Some of you may grimace at that fact, but any person who appreciates real Chinese food knows that you do not go into a restaurant with a rating better than “B.”  Maybe it is the fact that the best Chinese vegetable I had was off a street corner in Taipei, but authenticity, especially when it comes to Chinese food, requires a bit of risk.  I am not alone in my support of Yuet Lee.  Rumor has it that Hubert Keller, famed chef of Fleur de Lys and new Burger Bar, frequents this location for his fill of Chinese food in the city.  For your late night visit I recommend any of the following: Requisite beef chow fun- may be greasy but worth it, Chive and Sturgeon dish – trust me, Black Bean Barbeque Oysters, Watercress leaves or Snowpea shoots if the watercress leaves are out of season, Spicy Salt Pork Spareribs.  Just please don’t embarrass me by ordering some whitewashed dish like Sweet & Sour Pork of Beef and Broccoli. Come on. You’re better than that.

2)      Brazenhead:  http://www.brazenheadsf.com/

Maybe it is because this was the site of one of my first dates in SF (while the date was forgettable – he was a Trojan – my UCLA peers are turning in their graves – the full plate of beef carpaccio I devoured was not).  Or because my friend has a hilarious story involving what he calls a Medallion Gate – further explanation needed.  Either way, Brazenhead is a secret spot in the Marina, nestled between apartments on Buchanan and Greenwich that is perfect for a nightcap and a hearty serving of American cuisine.  The atmosphere is intimate, with low ceilings, dim lights and lots of wood paneling.  It reminds me of being on a boat or maybe cozying up in a hunting cabin – I am still trying to figure out which one.  It’s open late – till 2AM so you can run in post Triangle bar ridiculosity for a tasty NY Pepper Steak or for my favorite, the Brazenhead burger.   Just a tip, there is no sign and they only take cash or ATM, but they will bring the ATM machine to your table which is always a plus.

3)      Delarosa: http://www.delarosasf.com/

Yes, I can’t believe it but I am actually putting two restaurants from the Marina on this list.  I hit up Delarosa for the first time two days ago after grabbing a late showing of “Sherlock Holmes.”  Delarosa comes to us from the same guys who gave us Starbelly and Beretta in the Mission, with acclaimed chef Ruggero Gadaldi serving up Roman style pizzas, creative antipasti and according to my buddy MisterArcher (http://misterarcher.com/) the best fried dougnuts you’ve ever had.  My friend and I arrived famished at 9PM on a Sunday, and were happy to see that Delarosa’s kitchen is open until 1AM.  The arugula, shaved parmesan and fennel salad started our return to Italy that night.  We ate every last bite of the rich rosemary, potato, radicchio and gorgonzola pizza, one of the best thin crust pizzas I’ve had since my trip to Naples.  Delarosa offers a number of impressive beers on tap, with the taps actually jutting out of the metal wall that serves as a backdrop for the restaurant’s bar.  Yet on the drink front, Delarosa’s cocktail selection deserves the most attention.  I enjoyed “The Monarch” – a blend of gin, elderflower, mint and lemon – that made me abandon my long-standing prejudice that gin tastes like you are sucking on a metal pipe.  The Monarch was refreshing, light with just the right amount of sweetness.  Other cocktails that I’ll be sure to try on my next visit include the Swedish Punch (rum, brandy, Batavia Attack – no idea what this is, pineapple, lemon, black tea, and prosecco) and Satan’s Whiskers (good name).  Many of the drinks at Delarosa surprised me with their usage of Curacao, but given its bright blue color and college association with the rather dangerous drink known as an “Adios Mother You Know What” I abstained from selecting any of them.  Delarosa’s ambiance is swanky, diverse beats fill the background and communal tables are spread throughout, encouraging you to get to know your neighbour (the older gents to our right hit on the cougars to our left – it is the Marina after all).  Our server was attentive, knowledgeable and pleasant and the bill will not break the bank either. I’d definitely check out Delarosa but expect to wait if you go at rush hour, it is white hot right now.

4)      Bix: http://www.bixrestaurant.com/

Bix is old school San Francisco.  Tucked away on a cute little alley known as Gold Street, Bix could be easily missed by the casual passerbyer.  The scene reminds me of the days of the Rat Pack. Large banquettes, dual levels, and gold-colored upholstery make the space almost ostentatious.  Almost.  Instead it’s a throwback to class and the popular speakeasy.  Bix is a bit more upscale, and while you’re waiting for a table, you can enjoy live Jazz music nightly, complete with a grand piano and dolled-up singers or musicians.  While my visit was more focused on the drinks than the food, I can say they serve up a mean deviled egg and the plates of smoked trout salad and dayboat scallops with foie gras whet my appetite.  I’ve enjoyed a couple different cocktails but was mightily impressed with the Huckleberry Gin Fizz (Gin, Huckleberry Juice, Soda) and the Bix Manhattan (Maker’s Mark and Carpano Sweet Vermouth).  The drinks are not for the faint of heart, they pack a punch that will last for a while but what do you expect with a classy establishment like Bix?

5)      Grubstake: http://www.sfgrubstake.com/

My Top 5 Late Night Eats list would not be complete without one greasy spoon entry.  I first hit up the Grubstake four years ago, post New Years Eve at R Bar, before I even lived in the city.  Mind you that first visit did not end with a late night meal since my party decided that 3AM spelled bedtime, not hamburgers.  But…I never forgot this small restaurant housed in an old San Francisco railcar on the edge of Nob Hill/Polk Gulch/The Tenderloin.  After moving to the city, I held a Burger Club here and was more than impressed with the Nugget burger (cheeseburger with bacon and a fried egg) and the Patty Melt – probably one of the best patty melts I’ve had in my lifetime.  I was even more surprised to learn that the Grubstake has a plentiful and popular Portugese menu with authentic Bacalhau, Linguica and Caldo Verde.  Really though, what else is more attractive at 4AM (yes, Grubstake is open till 4AM nightly) than a well-executed burger?  In my opinion, nothing. Which is exactly why I will end this list with the Grubstake.

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