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November 16-22 , 2006
It was time to greet the new meat place on Geary.
I got a two way combo ($12.95):
... from Roadside BBQ for lunch.
The pork ribs were smoky, meaty and tender. I would get these slow cooked, wood smoked, cages again (but next time I’ll ask to see if they have any verging on burnt for more crispy edges.)
The chicken was fall apart tender, juicy and delish. It’s bronzed smoky white meat didn’t last long on my plate.
The corn muffin may not have bloomed to a gorgeous mushroom shape, but it was perfectly fine in it’s stumpy, corn kernely way.
I’ll try a side other than the mac and cheese next time. It could have used more dry mustard and a sharper cheese. It wasn’t mac’n it.
I was happier with the coleslaw. It red and green cabbage, carrots and jalapeno was a palate scrubber between bites of meaty richness.
I stole some of F’s garlic fries:
... which were pretty tasty.
The counter service:
... is friendly and efficient. We ordered our chow and had it in front of us in minutes. Rather than bottles of sauces at the tables, there is a station:
... where you can fill up little disposable cups with your personal liquid preference.
Nobody had room for their homemade pecan or banana pie so we’ll have to make up our pie deficit tomorrow.
I will definitely return to try more of the smoky treats offered here.
A patio setting isn’t always seasonal in San Francisco and when you go to Primo Patio Café:
... it’s your only choice. There are about a dozen outdoor tables with friendly and efficient service.
My grilled lamb pita ($6.95):
... had meat that was more flavorful than tender (which is my personal preference if I only get to choose one.) The pocket meal suffered from poor ingredient distribution. All of the cucumber huddled together at the bottom so you ended your lunch with a salad at the pit of your pita. Aside from this encumbrance, it was a juicy, napkin filled, event.
The accompanying fries were plentiful yet ordinary and I used the two pita sauces (blue cheese and tomato) to distract me from their starchy boredom. I didn’t have any spinach with my meal:
... but was assured upon entry that it would have been safe had I rolled that way.
I’ve ordered the steak
sandwich and the jerk chicken here in
the past with better results. It may not be a destination, but sometimes
it’s nice to have your lunch in the San Francisco fog.
From today’s bunrab email, fellow food blogger, Passionate Eater writes:
My boss gave me the menu to Good Luck Dim Sum and told me that they have some of the best dim sum prices in the city. But after seeing that Styrofoam box full of a mountain of rice, I think I know why the prices are so low. I see a total of two nibs of meat in there.
The volcano of rice concealed a magma of gristly meat. It was plentiful, but not delectable. Dim Sum is the way to go for value at GLDS.
I decided to get something other than my usual barbequed pork and wound up selecting the lunch special that looked all Bento-y ($10.45):
curry beef was tough from over cooking and the BBQ chicken was a bit
on the overcooked and dry side. The green papaya
salad was fine and
the fresh salad roll was pretty crunchy-yummy.
Koh Samui and the Monkey
It was cold out and some hot soup sounded like just the thing to take
the chill off.
... which looks like it was forgotten
on the stove (and it may have been) but we loved the extra
crustiness of this Vietnamese crepe filled with bean sprouts and shrimp which
we chomped down with fresh mint and lettuce leaves. I prefer the Bodega
Bistro version, but this eggy pancake is a good Marin placeholder.
comes with a plate of bean sprouts, cilantro, sliced jalapenos and
lemon wedges. He slurped it down pretty quick while I worked on my
version which was identical except I ordered mine with egg noodles
which are thinner and have more resistance to the tooth.
Oh yeah, for all you artsy types, I've been talking
to my pal Eyeball recently, and he mentioned that there is a brand
new set of sleep
pix on his part of the site. He says watch for even
more soon now that he has the cool Flash slideshow code in place.
Saigon Village Restaurant
Pie Hole in the wall
We dropped by Picco Pizzeria for an early supper. All of the sidewalk tables were filled, but we preferred to sit at the bar near the wood burning oven for our thin crusted, bicycle-named pizzas.
I got the Ibis ($13.95):
...which was dotted with house pulled mozzarella, goat cheese and white prawns over a thin layer of tomato sauce. Basil leaves brought a freshness to this beautifully charred wheel of flavor. The perfectly cooked white prawns were delicate and would have been drowned out by the eggplant on a more densely covered pie, but they kept a friendly distance on this tasty disc.
Chubby got the Colnago ($13.75):
... which had the pungent flavor of gorgonzola and bitterness of roasted radicchio mingling with mozzarella and pancetta. These bold tastes went down well with one of their robust reds (which they also sell as a wine shop.)
Locally sourced ingredients, attention to quality along with general good pizza sense make these the best ‘zas in Marin. The margherita, mushroom and pepperoni are available flash frozen or call the day before and they will freeze one of their other selections for you.
Because Picco Pizzeria is so small it’s
better to try to avoid peak dining hours (for both eating in and
takeaway) otherwise you will join locals loitering on the street
waiting for their Marin methadone.
Oola was fully booked so we went to another double syllable establishment,
...is made even more inviting
by the fire backlighting the twirling roasts.
Studies have shown that cake and pie sales go up when these items are placed in a pastry-go-round, I supported this revolutionary theory by getting the rotisseried pork loin ($17.50):
...which was delicious with its pink center encased in a spiced, seared, brown coat on a pile of mash. This is the sort of dish that Lulu does best. Simple, homey, and top notch.
A whole snapper ($28.95):
...from their wood burning oven was moist and firm fleshed. Although this didn’t come off of a rotating device, it tumbled down my pie hole in the most agreeable way. More evidence that they take fresh, high quality ingredients and don’t screw them up.
We got some veggie sides to round out the meal. The cauliflower ($4.75) had some niciose olives thrown in and the broccolini ($4.75):
... was sautéed to a delish crisp tender.
The service was friendly and efficient. He offered excellent guidance with the oysters and made us happy to spend our Oola moolah here instead.
From the looks of the crowd, Good Luck Dim Sum is for locals. There are no tourists or ladies who lunch at this counter service, no frills establishment.
The women who take your order get it to you in about 2 minutes. If you speak Chinese you can give your order verbally and receive the expected foodstuffs, if you are me, you fill out one of the ordering menus and hand it over to insure accuracy. There are stacking metal steam trays laden with dim sum that they dispense with great speed.
The chow was fine but not tripworthy. I got pork siu mai (3 for $1.40), shrimp dumplings (3 for $1.40), and pot stickers (3 for $1.40):
...all of these were good, basic dim sum.
My order of black bean sauce spareribs ($2.20):
... came with a mountain of rice and bok choy which supplemented the gristly meat. I wouldn’t order this one again.
I was so full that I took my salted pork wrapped in bamboo leaves ($1.90):
...away with me since it was already in a to go container.
Most of their business is take away, but you can sit at one of their formica tables and eat on site. There were a couple of working guys at a neighboring table who had rows of pork baos that they were eating in a manner that rivaled Kobayashi. Given the prices, this would be an affordable training camp for competitive eating.
Good Luck Dim Sum
From today’s bunrab email, Dr. B. writes in reaction to snobby eaters:
MmmMM, oreos. Changed over to Trader Joe's Jo Jo's. They don't have most of the nasty stuff and get the job done. My cookie jar is full.
Dear Dr. B.,
A full Jo jar? Me no liken no transfats suh…oh, that would be Jarjar…
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