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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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Cafeteria Wench – You’re on Notice!

Posted in Pao Chow, Random Ridiculousness, tagged , , , , on March 10, 2010 | 1 Comment »

             Rarely do I write about stories outside the normal SF Tao of Pao realm (eating, drinking, being active, restaurants, recipes, etc).  However, on occasion a story is so over-the-top and entertaining to me that I break the rules and decide to include it here for your reading pleasure. A past example includes my entries on the Phantom Food Stealer (http://sftaoofpao.com/pao-chow-parent/the-return-of-phantom-food-stealer/) that has been plaguing my company’s kitchen for the last several months.

            I did not think there would be another story that could trump the sheer ridiculousness of that ongoing battle.  But…I was wrong.  I feel this story relates, because while it is not set in a restaurant, saloon or outdoor setting, it did happen this very day in my company’s cafeteria.

            My colleague Jacki and I headed over to the cafeteria for our usual noontime grub fest. Nothing seemed out of the ordinary. The sun was shining, friendly greetings were exchanged between us and fellow coworkers, we both felt in great spirits.  I would not say there were any signs of a disturbance of the natural corporate order. 

            We walked through the door to grab our lunches and on our way, we crossed paths with a short, plump, red-haired older woman who was bolting through the cafeteria at top speed.  Jacki and I both stopped to avoid a collision (which let’s admit happens every once in a while in hallways or cafes at work – NBD – until today that is).  The woman lightly grazed by Jacki, then spun on her heels, shooting us both an icy look that could turn water to ice. I was taken back by the look, and said apologetically, “Oh, I’m so sorry!”

            That’s when the “you know what” broke loose.  The woman (who we have now aptly call Cafeteria Wench) shot us a look of death, like we’d just stolen the last cream puff from her private stash.  She looked at me and snarled, “Not you, HER!” Then she motioned to Jacki. Before we could comprehend what was happening, she followed up with a second snarl directed at Jacki, “What is your problem?!”  I write double punctuation marks so you can hopefully appreciate the full nastiness and tone of this person’s words.

            Jacki and I stood back, dumbfounded, incredulous over what had just happened. Were we secretly filming an episode from “The Office?”  This is a small company! Things like that don’t happen here!  This is worse than honking at a coworker in the parking lot (you don’t know when you’re going to have a meeting with them again! Etiquette people.)  I have to say, Jacki and I both looked at each other with a look of sheer bewilderment, and then a couple minutes later, burst into laugher at just how ridiculous this all was.  The most preposterous part?  That woman was barreling through the cafeteria and would have slammed into us!  If Jacki had not stopped, it would have been a full-force collision.  Just imagine our cafeteria adversary’s response then!

            So in determining next steps (by the way, we have no idea of that woman’s identity) we opted to follow in the footsteps of our hero, Stephen Colbert.  We put that Cafeteria Wench on notice for unnecessary roughness and copping an attitude in a small, public setting.  You may already know about this concept, but just in case, occasionally things or people anger Stephen Colbert of The Colbert Report so much that he puts them “On Notice.”  That is the last step before being moved to the “Dead to Me” list.  We realize that the woman from today may have just had a bad day. Maybe she received some bad news (which in no way justifies her egregious behavior) so that is why she’s not yet on the “Dead to Me” list.

 Check out the other items on my “On Notice” list in the image above. This is an ever-changing list.  If you would like to make your own feel free to update this link with your Top 8 On Notice offenders.

 http://www.shipbrook.com/onnotice/

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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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Fiesta de Comida & Recetas Puertorriquenas (sin Sal)

Posted in Pao Chow, Pao Fit, Recipes, tagged , , , , on March 3, 2010 | 2 Comments »

In getting deeper into the “blogging” world, I’ve had an opportunity to meet a myriad of different inspiring personalities.  One of the latest is my friend Jessica, who writes a blog (http://sodiumgirl.wordpress.com/) about living sodium free.  Jessica was diagnosed with Lupus (an autoimmune disease) a few years back, but by incorporating a sodium free diet, she has been able to get back to a healthier state and go off dialysis.  Her blog explores culinary adventures at home and throughout the city, all while keeping the challenge of “no salt” in the forefront. 

When we discovered our mutual love  for good eats and a fit, healthy lifestyle we decided to throw a dinner celebrating these two passions – all while being sodium free.  Post a power yoga class we’ll be cooking up a Puerto Rican feast.  The title of this entry translates to Food Feast and Puerto Rican Recipes (No Salt) which falls easily into my Pao Chow and Pao Fit alley.

I love Puerto Rican food for the bold flavor combinations (lime, cilantro, garlic, tomato, spice, achiote) that pack a punch, making salt sometimes a superfluous addition. 

We are considering the following for our homage to Latin cuisine:

1) Pigs Feet and Pork Butt Sofrito (Sofrito is a popular base for Puerto Rican dishes centered upon chopped peppers, tomatoes and a variety of kickin’ spices)

2) Ensalada de Pulpo (Octopus Salad) or Ceviche (cured seafood in a plethora of fresh herbs and lime juice)

3) Tostones (Fried plantains)

Although I regularly identify as a huge salt and savory fan, I’m looking forward to this new culinary challenge.  Jessica is an adept and experienced  guide so I’m excited to throw on my sous chef hat and start cooking (and then of course eating).

Will follow up with the final list of recipes and a run-down on the success of this no-salt venture!

Stay tuned for what is shaping up to be a Pao Wow evening.

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Steak au Poivre a la Pao

Posted in Pao Chow, Recipes, tagged , , on February 27, 2010 | Leave a Comment »

            

             Anyone who knows me well knows my one true love…red meat.  In particular, I am a huge fan of steak.  Ribeye, filet mignon, NY strip, skirt steak, London broil, flank steak, pepper steak.  When it comes to steak, I am an equal opportunity eater – I love it all and I do not discriminate.   So it should be no surprise that when one of my close girlfriends and I decided to throw a Decadent Dinner 2010 for ourselves, we opted for the best selection of filet mignon we could find.  The only question was how will we cook it?

            I’m a fan of grilled steak, the sear and bake trick, or even a broil.  Yet for this event we needed something special and I decided to put on my French chef’s hat and cook my Steak au Poivre.  I’ve included the recipe below and a couple points for good measure.  I can honestly say it was the best steak I’ve ever cooked.  The meat was cooked medium-rare with just the right amount of sauce and peppery goodness.  Each bite was tender and juicy, filling my tongue with an explosion of rich flavor.  I’d recommend investing in a good bottle of red wine.  For this meal I splurged and enjoyed a 2004 Silver Oak Cabernet Sauvignon Napa Valley.  The wine’s supple, velvety quality, depth and hints of black cherry and plum were a perfect complement to our steaks.   For our sides we made a homemade Caesar salad and a hearty scalloped potato gratin.  We ended on a sweet note with a chocolate mousse eruption cake.  Bon appétit!

 

Recipe for Steak au Poivre

Cook time: 15 minutes

Serves: 3-4

Ingredients: 

3-4 high quality filet mignon steaks, 1-2 inches thick

Kosher salt

2 tablespoons black peppercorns

1 tablespoon butter

1 teaspoon extra virgin olive oil

1/3 cup Cognac, then 1 teaspoon (Hennessey’s)

1 cup heavy cream

Mushrooms (this is my own addition that I think adds to the flavor of the dish)

Directions:

Steaks Searing Process

- Remove steak from refrigerator 30 minutes to an hour prior to cooking. 

- Rub kosher salt and crushed peppercorns (use mortar & pestle or a mallet to crush) onto both sides of filet

- Let sit for 30 minutes to an hour

- Set medium skillet over heat and melt butter and oil

- Once butter/oil mixture begins to smoke add steaks to pan

- Cook on each side for 4 minutes to achieve medium rare

- Remove steaks from pan and place on plate, covering with foil to keep warm

- Pour out excess fat from pan but do not wipe clean

 

Sauce

- Off of heat, add Cognac to skillet and ignite with match or firestick (make sure your hair is tied back because the flame may jump up a foot or two)

- Gently shake pan until flames die down

- Return pan to heat and add heavy cream

- Bring mixture to a boil and whisk for 5-6 minutes

- Add final teaspoon of Cognac and a dash of salt and pepper to taste

- Add mushrooms and saute for a couple minutes until cooked through

- Add steaks back to pan, spoon sauce over and serve.

 

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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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Healthy Tips for 2010

Posted in Health, Pao Chow, Pao Fit, tagged , , , on January 31, 2010 | 1 Comment »

It’s 2010 and everyone is filled with the best of intentions: I will work out every day, and I will like it.  I will be nicer to my sister.  I will put all my effort into my work.  I will surround myself with positive people and produce only optimism.  Oh, and perhaps the most popular, I’ll eat better and lose that holiday weight.

The first couple months are always a bit daunting with all the resolutions we’ve promised ourselves, and then having to revisit those commitments and assess success. 

My friend emailed me this past week asking, “What do you do to stay healthy?” I gave her a couple ideas and have thought on this topic a bit since our discussion.  Instead of “resolutions”, how about a set of of healthy, simple tips?  These are tips that I think are manageable and incorporate fairly smoothly into one’s daily life.  Good luck to a healthy, productive and positive 2010.  The only resolution I have for this year is to not settle for anything “LTI” or “Less Than Impressive” and I hope these tips help you do the same.

1) Eat your veggies (especially salad).

Yes, I love meat, but I also love salad. My parents made us eat a salad or vegetable at every sit-down dinner.  At first I disliked this requirement, but now I cannot eat dinner or go out for a meal without having a salad to start.  If I don’t have one I feel incomplete.  Building a salad into your routine not only has health benefits (okay, maybe avoid the bleu cheese and dressing-soaked options with bacon on a regular basis), it also helps manage your appetite.  I try to eat a serving of salad before each meal, so that way I fill up on healthy, nurtitious leafy greens and will be less likely to overindulge in the main course of meat or starch-filled dishes.

2) Limit soda and fruit juices

I’m going to make my parents sound like dictators, but we also were not allowed to have more than one soda per week.  I remember enviously looking at all the other kids who regularly had a Coke before school, at lunch and after dance practice.  Yet, nowadays, I do not even miss soda.  I drink one once in a while, but by not establishing that unhealthy addition, I do not miss it.  Sodas and fruit juices (ones that are not all natural) are loaded with tons of sugars and complex carbohydrates.  Yes, there are Diet options, but I know a coworker from work who used to drink 3 Diet Cokes per day, thinking he was fine. When he decided to eliminate Diet Coke from his daily routine (no other change from his regular diet), he dropped 10 lbs. 

3) Eat breakfast every day

The tip that breakfast is “the most important meal of the day” is not new news to anyone.  Yet, I really believe in it.  Breakfast does not have to be a complex ordeal.  I recommend starting your day with something healthy: oatmeal is a hearty choice and will help manage your bodily cycles, while also keeping you full till lunch.  Yogurt with fruit and granola is another good option (LOVE the yogurt & granola from Le Boulange!).  My third common breakfast choice are two hard-boiled eggs – which allow a good amount of protein and salt to fuel you through the morning.  I try to avoid anything too sweet in the morning, it just leads to further cravings.  Breakfast gives you the energy you need to jumpstart your day and will help manage snacks before lunch time.

4) Satisy your cravings…in moderation

Yes, you read that correctly. I want you to satisfy your cravings.  So many people I know make the mistake of declaring, “I’m going to completely cut xxx out of my diet.” One thing I’ve realized over time is that the more I try and avoid my craving, the more I will end up eating.  What generally ends up happening is I try to substitute a less attractive option for what I really want.  I eat that.  Then I eat a few other substitutes. Then I eat what I was originally craving.  The result? I’ve eaten probably twice what I would have from the start.  Please do not misunderstand what I’m saying though. Yes, you should satisfy your cravings, but do so in moderation.  Sure, I crave Ben & Jerry’s ice cream but I do not make a monster bowl of it with toppings on a regular basis. Sometimes just a couple spoonfuls is all I need. Take a small portion of your craving. Then wait 5-10 minutes and assess if you REALLY need anymore.  Chances are, you won’t.

5) Cook at home.

Cooking at home not only allows you to explore your creative side, and (as in my case) can provide a relaxing break from the day where I can dive in and take control of the factors in my kitchen.  It also helps with portion control.  I read an article recently (and can validate with my own experiences) about how people eat 1.5 to 2 times more when they eat out vs. when they dine at home.  Think about it, when you’re eating out, traditionally you don’t know all the tasty (and often fattier) ingredients that go into that beurre blanc sauce (lots of butter).  All you know is that it tastes fantastic and you want to eat every last drop. Yet, when you eat at home you will probably cook less, cook healthier and can wrap up half of what you’ve cooked in tupperware.  Does this mean you should stop going out? Absolutely not.  I love going out to eat and will continue that pattern well into 2010.  Just try and keep the balance. Your waistline and wallet will thank you in the end.

6) Have healthy snacks in the office

We’ve all been there. It’s 3PM, you have 2-3 hours left at work.  Lunch is a distant memory and the hunger pains are tugging at your insides.  What do yo do? Venture to the office stash of chips, cookies and sweets?  That is a first class ticket to lovehandles, my friends.  Instead, try and keep your own collection of healthy snacks at work.  Ideas include: string cheese, fruit, nuts, veggies and dip, hard-boiled eggs (what can I say, I love eggs).

7) Avoid “crash diets”

I don’t diet. Period. I don’t believe in it and I never will believe in it. I’ve seen far too many examples of people “crash dieting”, yes ,they lose 10-20 lbs and then what happens?  Three weeks later they’ve gained it all back and then some.  I know a number of people who have done the “Master Cleanse” – that horrible idea of cayenne pepper, lemon juice and maple syrup being enough to subsist on for 10 days straight.  I’ve even had people try to passionately convince me how well it works – I think they were just trying to convince themselves that the gnawing feeling inside was something other than starvation effects.  You know what though? Every single one of those people gained it all back, about 5-10 more lbs and still struggle with their weight today.  They are called “crash diets” for a reason: you CRASH.  Instead, modify those cravings.  Eat more vegetables.  Eat less carbs.  Yes, you can eat fat, but intermix it with other options.  Oh, and of course, WORK OUT!  I guarantee you will have healthier, longer-lasting effects.

8) Stay active.

This is probably one of the most important to being Pao Fit in 2010…Not just for losing weight, but for cardiovascular effects, mood management, and just overall healthiness.  I don’t care what you do.  Yoga, pilates, running, triathlons, hikes, walks, biking, climbing, spinning, lifting weights, hip hop classes, kickboxing.  Really anything will help, you just have to find something you enjoy and commit to doing it or a variety of different activities a few times a week.  This does not require you to be a gym rat, or to go run 2 hours.  Honestly, if you can workout 3 times a week for 30 minutes to an hour, you’ll start to notice a slimmer, happier, healthier you!  In talking with a number of people, this last tip, although so straightforward, it is also the most difficult to maintain.  Generally I make a rule for myself – for those days that I’m DREADING going to workout – those are the most important days to drag yourself off the couch, out of bed, or away from the cookie jar and  suck it up. I promise you’ll feel better and the next time it won’t be as daunting to motivate.  Heck, you might even start to like it!

Have a positive and active 2010 and feel free to share any other must-have tips!

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The Return of Phantom Food Stealer

Posted in Pao Chow, Random Ridiculousness, tagged , on January 21, 2010 | Leave a Comment »

Just when you thought it was safe to go back to the work refrigerator to store your “Eating Right” entrees for future enjoyment, the Phantom Food Stealer strikes again.

Too bad his (or her) gig is up.  Given the rainy conditions outside today, I opted to skip the cafeteria’s offering of Saffron Cauliflower soup and just go cardboard style with my Digiorno pizza for one.  Earlier this week I brought in a selection of microwaveable items (don’t hate me sustainable food or Michael Pollan fans) to get me through the week.  When I opened the freezer, I noticed that one of my “Eating Right” entrees had gone missing (Turkey Lasagna is apparently all the rage for thieves right now) .  Was I surprised? No.  This is not the first time Phantom Food Stealer has heisted my food. This is the third or fourth time (see posts below) that I’ve been a victim of petty theft at work. 

http://sftaoofpao.com/pao-chow-parent/phantom-work-food-stealers-and-ways-to-deal-with-them/

http://sftaoofpao.com/pao-chow-parent/phantom-food-stealers-strike-again/

http://sftaoofpao.com/pao-chow-parent/and-the-plot-thickens-phantom-may-be-actual-practical-joker/

So what was so different about this time?  Well, my friends, this time I was VERY close to catching the food thief in action.  Why?  Well, after I noticed my food had gone missing (and immediately shared the sheer hilarity of the situation with nearby coworkers) I shrugged it off and moved to the microwave to heat up my pizza. I noticed that the microwave had something already in there.  I waited patiently for 4 minutes and then removed it, placing my Digiorno inside to heat up.  That’s when I saw it. Evidence! The packaging from my “Turkey Lasagna Eating Right” was in the trash. Which means the following:

1) Said food stealer had definitely taken my food within minutes of my arrival

2) Interestingly I waited another four minutes for my pizza to heat up. And the food stealer did not show. Which means I have a feeling they realized I was waiting and it could become a potentially awkward work situation leading to avoidance.

My reaction? Lots of laughs and semi-feigned frustration (note I say semi).  I grabbed my pizza.  Put the Turkey Lasagna out for the food thief and headed back to my desk, deciding it best to avoid a very awkward situation (What if it’s someone I know well? How will I interact with them going forward? What is the right way to handle this?)

I got back to my desk, sharing all this with my friend Rob (who also volunteered to go back and find out the thief’s identity to satisfy his own curiosity).  Then decided, wait, I’m going back to mark last remaining lunch in the fridge.  Upon returning the lasagna was still there – meaning the person never came back to pick it up. I have a feeling they realized I was right there and on to them.  So what did I do?

What any normal 29 year old would in this situation. I hearkened back to my love of all things Lord of the Rings, and decided to opt for a hobbit’s ”second lunch”, taking both my pizza and Turkey Lasagna back to my desk.

Imagine the food stealer’s reaction when he/she safely returned only to find the food they stole…stolen back.

I must say, this has been the highlight of my day at work. Till next episodes with the Phantom Food Stealer!

Detective Pao signing out.

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Marina Submarine – Home to the Sandwich Nazi of SF

Posted in Pao Chow, restaurants, tagged , on January 11, 2010 | Leave a Comment »

We’ve all seen the “Soup Nazi” episode from Seinfeld. You know the one I’m talking about.  Hoards of people line up for their chance to taste the renowned soups from the Stalinesque immigrant chef, who depending on your ability to follow his meticulous rules, will either serve you or cut you off.  I’d thought this militaristic approach to food was only a TV reality. That is, until I tried a sandwich from the long-standing institution, Marina Submarine.

I can walk to the deli’s location on the corner of Union and Steiner, and was thankful for its proximity the last time I went as I was famished from a long drive home from Tahoe.  The space is simplistic, with a few tables for customers and a menu that includes only subs, ice cream and the occasional cookie or brownie.  The owner is a Korean man of few words who opened the hot spot around 30 years ago and has not stopped slinging some of the best subs since.  He is the only one who actually makes the subs, which when you’re dealing with a line of 10-15 people on a regular basis, not to mention intermittent phone orders, spells out a long wait for hungry customers. 

Several factors contribute to the “Sandwich Nazi” feel of the restaurant:

1) Long line out the door at almost any time during the day

2) Tense quiet inside the deli – it’s almost like everyone in line understands that you do not talk or complain while waiting for your turn. Yes, it might be a 45 minute wait until you finally get to bite into that meat and topping filled sandwich you’ve been salivating over, but you might as well button up that lip. Griping will get you nowhere in this establishment.

3) Intense focus and personality of owner/sandwich maker – in my last visit I watched the owner skillfully peel, cut, de-pit and chop about 6 avocados in less than a minute.  Too bad he accidentally dropped half of one avocado, causing him to curse, wince and self-berate his sloppiness.

4) Strict cash only payment policy

5) Awkward single other employee (usually a pre-pubescent teen) who is only allowed to process payments from customers and occasionally, if really lucky, hand additional meat to the Sandwich Nazi or change the deli’s TV station 

So why do people wait so long for what seems to be a rather stressful dining experience? It’s simple, people: Marina Submarine delivers on execution and taste. Those OCD tendencies of the owner result in complete mastery of the sandwich arts.

What makes the sandwiches so good you ask?

1)      First off – Size matters.  The sandwiches are listed as 5 inch, 7 inch and 10 inch but those measurements are pure understatement…if only men in San Francisco could be so lucky.

2)      Oven-toasted bread and melted cheese on top. Makes all the difference when you have a nice crunch to your sub.

3)      Ample toppings – think overflowing.  This is no Subway; I paid $1.00 extra for avocado and enjoyed a WHOLE avocado on my sandwich.  Regular toppings include heaps of onions, lettuce, tomato, Italian dressing and of course, tons of freshly sliced meat.  I recommend adding jalapeno peppers to your order for an extra kick and of course a side kosher dill pickle.

4)      Great combination sandwiches. My personal favorite is the Italiano which comes with salami, mortadella, copacolla and provolone.  There is another sandwich I’d like to try called the “Atomic Submarine.” It’s a $10 sub with corned beef, turkey, ham, melted provolone, and all the regular toppings that will leave your body feeling like Hiroshima.  The last sub I’m definitely going back for is the Meatball sub. I’ve done some research at different spots in SF, and have yet to find a place the really knows how to execute a Meatball sub. After ordering my Italiano, I saw another customer go for the Meatball and had a bit of order remorse.  I was impressed as Sandwich Ninja/Nazi threw about 7-10 piping hot meatballs, homemade spaghetti sauce and loads of melted cheese on a loaf of bread. 

Just a few tips for your visit to Marina Submarine:

1)      First time you go, to really have the full experience, go through the line, watch Sandwich Nazi do his magic, and manage through the awkward silence as your stomach grumbles for 45 minutes.  Then appreciate the full satiation you’ll feel after you take down your sandwich in about 5 minutes flat.

2)      Next time, call ahead. And laugh or smile smugly to yourself as you bypass the line and pick up your sando.

3)      Add extras and don’t skimp. Get your own sandwich. Throw on an avocado. Some jalapenos. Maybe even some extra meat.

4)      Take note of the different customers that are your companions in line. There are a few types:

  1. Veterans – they know what to do and will wait patiently.
  2. Newbies – probably look a bit flustered and bewildered
  3. The Angry guy – he’ll take off after about 10 minutes, vehemently cursing as he exists the shop, vowing to never return again
  4. Diehard fans – you’ll hear them sharing tales of how they’ve “been coming to this place since they could barely see over the counter” and will pride themselves in offering advice to newly-initiated customers

I am somewhere between a Newbie and a Veteran but can tell you I’ll definitely be going back for another Pao Wow sandwich. Maybe this weekend actually, I already have Marina Submarine as an entry in my cell phone.  Done and done.

http://www.yelp.com/biz/marina-submarine-san-francisco

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