Location: Somewhere near the Golden Gate Bridge.
Occupation: BRPR (Bunrab public relations.)
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April 24-30, 2006
Most places were selling full meals but it would have been more enticing if they sold snacks and small bites to get people to try things in less committal increments that they might not ordinarily eat. I did find a few places to get individual items. Lanesplitter had slices of pizza for a buck each, I got a tasty chicken kabob for a fiver:
... and this samosa for $1.
To be fair, it’s their inaugural event and I’m glad that they are generating some publicity for the local businesses. Maybe the next one will feel more unified.
Scottish Salmon tartare in black sesame cornets with crème fraiche
Cold Delta asparagus soup
White and dark chocolate cake with mint infusion with
Cinnamon pot du creme
And some packaged, ribboned, shortbreads and signature chocolate bars for the road (in case we were still hungry.)
I love plucking plump mussels from
their hot little homes especially when they are cooked just to ‘til
their front doors open.
Mr. Pickle’s is a small chain
that’s all about sandwiches. Not those little cucumber tea ones
either; these are big, honkin’, rich bricks of chow.
... but there is one window counter with 4 stools.
... which was a tasty sub type sandwich
with salami, ham, mortadella, provolone and Italian dressing. If you eat
enough of them, you can actually resemble the man (at least in the midsection.)
... was listed on the menu as containing turkey, bacon and Swiss cheese, but mine didn’t contain any bacon (I guess in the spirit of the Tony Soprano they fuggetaboutit.) The Dutch crunch roll was packed with so much turkey and rich dressing that it would have been the extra wafer thin bit that would have put me over the edge (so I didn’t point out the no bacancy.)
I wonder about Mr. Pickle’s:
... backstory. Here he is, all happy, out in front of
his sandwich shop with ammo and sombrero. He names foodstuffs
after fictional Italian mobsters… is he a criminal wannabe resigned
to a life of sandwich (rather than gun) slinging? Are there little gherkins
at home? Did he leave his trousers at home? He’s not sayin’.
... with rehydrated, honeyed cherries and chard puree
which was amusing, but nothing to get my bouche flapping.
... came wrapped in pancetta casts
(without autographs) were a little overcooked and slightly dry. They were
served with “leg”umes. These beluga lentils were also slightly
overcooked for my taste and were surrounded by a moat of cream and butter
enriched garlic and sunchoke puree (which made for a heavy preparation
... was perfectly cooked to an enticing rare. There
was an abundance of morels along with fava beans, slightly
shrively green peas and a few carrots. I liked the tender nettle dumplings
that sat upon the rich, reduction sauce. Everything was well seasoned
except for the meat which was under-salted. Upon request, a mill was produced
from behind the bar.
Mignardises were good
little sweet bites of meringue, mini-tartlets, brittle and the usual suspects.
If you have to fancy up the loo rolls just tie
a ribbon around them like they do at the French Laundry.
If you’re a chef, never associate your name with getting rid of
food, it’s just the wrong message.
... (think moist blueberry muffin in a mini pannetone
wrapper.) It’s always nice to leave with a little wrapped
Chubby got in touch with his feminine side with a Cowgirl ($8.95):
... aka 2 pancakes, 2 eggs, and sausage. A multitude
of choices are involved with this combo. He got one cornmeal
and one buckwheat pancake. Both were good, but the cornmeal was the hit
with its slightly gritty (in a good way) cornmeal texture and sweetness.
The buckwheat flapjack had a pleasant, unanticipated lightness.
... was pretty good. The meat had a nice
grind and they cooked it to the requested medium rare. I was
given the option of their house made bread or a bun when I ordered and
I should have gone with the bun. Their bread was fine, it just wasn’t
up to the job of hamburger support system since it doesn’t have
that outer shell to create more tensile strength.
They have something for everyone on their extensive menu and the people here are very nice. There are big signs as you enter about turning off your cell phone and about hot, fresh beignets. I’m going to have to grab an order of those hot fried dough puffs next time…
House of Pain
They have a tastin’ station where they dispense samples and explanations. Freshly baked bread is the crack cocaine of the food world.
The yeasty perfume wafting off
the hot carbolicious slices of butter transport devices would convince
people to join cults…hmmm, is that where communion stems from?
... was made with Boar’s Head turkey,
romaine, ready-made pesto, sliced red onion and tomato. I requested their
dense wheat bread. It was a fine sandwich, not trip-worthy,
(but I don’t think it’s designed to be). It’s one of
those places that you would be happy to have in your ‘nabe so you
could pop out and grab a wholesome, quick bite.
This dense, lemon scented dough gob
was not my thing. However, the sample of apple cinnamon swirl that they
lopped off for me was a nice, homey, honey-laden bit of sweetness.
Mick R. writes about the Easter Incanto supper:
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