Seven continents, seven seas, seven billion people and seven thousand good eats …

Archive for the ‘San Francisco’ Category

Roxy cafe in mission district of SFO

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Roxy is a small cafe on Market street, mission district of San Francisco. Great food and don’t be fooled by the sign on the door that says shakes and pastries. At the time we turned up, they had no pastries left. The one interesting thing about kitchen is they only have access to sous vide machines, blenders and torches. No stove and exhaust. A fantastic meal overall.

Potato coconut soup with purple cauliflower and prosciutto

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Written by locomotoring

February 17, 2014 at 6:15 am

Off the Grid, Picnic at Presidio

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If the Sunday sky in SFO is clear, head out to Presidio for a picnic . You can take your own lunch but not to try some of the “off the grid” vendors would be a shame.

A wide range of food vendors …

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Written by locomotoring

September 23, 2013 at 8:04 pm

Memory of Hong Kong in San Francisco’s Chinatown

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Place: Hong Kong Clay Pot Restuarant, Chinatown, San Francisco
Ordered: Biiter melon with frog and sea food clay pot
Served: Biiter melon with shrimp, sea food clay pot and a pot of tea

Hong Kong Clay Pot Restaurant, looking out towards Grant. Catch a narrow flight of stairs to get to the restaurant.

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Written by locomotoring

September 11, 2013 at 7:06 pm

Bengali Gimlet and South Indian Dosa

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Place: Dosa @ Fillmore, San Francisco
Food: Egg dosa and spicy basil dosa
Drink: Bengali gimlet

Egg dosa, cage free with onions and spices

Spicy basil chutney dosa with cashews and spices

Gimlet was so good that I had to try and reproduce at home. And here is the variation that I ended with. To make the spiced syrup, toast the following until highly fragrant and nose is itchy …

  • 4 Tbsp cumin seeds
  • 4 Tbsp coriander seeds
  • 4 Tbsp allspice berries
  • 4 Tbsp black peppercorns

Crush above with mortar and pestle or equivalent gear and add to 1.25 cups water, 1 teaspoon turmeric powder (to give your drink a beautiful yellow color), 2-4 hot chiles, a handful of crushed keffir lime leaves, and 1 cup sugar. Simmer for 8-10 minutes. Cool for a few hours during which the flavors get to mingle. Then strain and keep. Makes about 2 cups and will serve 32 gimlets.

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Written by locomotoring

September 11, 2013 at 6:35 pm

Art of joy

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What makes people happy?

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Written by Som

June 24, 2013 at 6:18 am

An incredible 747 flight …

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Looking at Endeavour being flown around on top of a 747 reminded me of a baby whale being accompanied by its mother. Following photos are some of my favorite NASA photos (source: NASA flickr photostream) during its flight around Bay Area.

Endeavour over Ames Research Center (ACD12-0146-018) Endeavour over the Golden Gate Bridge (ACD12-0146-008)
Endeavour over the Golden Gate Bridge (ACD12-0146-010) Endeavour Over The Golden Gate Bridge (ED12-0317-012)
Endeavour Over California's Bay Bridge (ED12-0317-011) Endeavour Fly Over California  (ED12-0317-008)

Written by locomotoring

September 29, 2012 at 6:16 am

Posted in Bay Area, California, San Francisco, USA

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Atelier Crenn, yet again

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Popsicle with eucalyptus

We are bowled over by molecular gastronomy at Atelier Crenn. This time we settled on their five course menu. And yet again, each plate was an orchestra that brought together purity of flavors and textures to form an exquisite whole.

We had the same table as last and a Spanish chef for our neighbor that evening. Even with his highly broken english, it was clear from his explanation to Chef Dominique that he was on food tourism. He had settled for the ten course meal with wine pairings. With each course, his waiter had painstakingly explained the mile long list of ingredients in Spanish. This time I had decided I wasn’t going to write down the list.

First course was “trio of tomatoes”. Saying that the course was tomatoes says nothing. These were peeled, soft textured, cold grape tomatoes in essence of tomato broth with small bits of goat cheese – an umami bonanza. Next course was seafood medley that was infused with dashi. The third dish was soft cooked kohlrabi coated with coffee served on a bed of kohlrabi puree with kimchi sauce. The bitterness of kohlrabi was extended by coffee and kimchi offered an orthogonal spiciness dimension. Who would have thought that an earthy unpretentious root vegetable such a kohlrabi could be served for fine dining and with success. For palate cleanser, we were offered a shiso-ginger ice which if served with vodka would have made for a fantastic cocktail. The final savory item was guinea hen with huckleberries and  chanterelle mushrooms. Desserts started with a not so sweet beet sorbet served to look like a beet. The tail bit was made of chocolate and the soil was composed of chocolate, yogurt and oatmeal. This was followed by eucalyptus popsicle served in a eucalyptus bouquet. Finally, some caramels and fruit jelly candy served on an artificial log but with a real acorn bud for decoration. Charming.

We obviously adore the food here but  I wish I could see my food a little better. The main courses here were served on dark slate – the kind I scribbled on with chalk while I was a child. Very stylish and personally very evocative for me but I can’t quite see the sauces. The other courses were served on glass which again has a visibility issue for me – too much specular reflection or transparency. Nevertheless, I am waiting for my next excuse to celebrate.

Trio of tomatoes

Seafood medley with dashi foam

Kohlrabi special

Wild hen with huckleberries and mushrooms

Not so sweet beet sorbet

Fruit jelly, salted caramel, and marshmallow

Written by Som

August 31, 2012 at 3:36 pm