after dinner sneeze

a lot of g says, t says

Posts Tagged ‘Feastly

Rounding out the Holidays in SF

leave a comment »

t says:  Because we pre-Holiday’d on the east coast, g and I were prepared for a relaxed time here in SF for real-Christmas.  Wanting to jazz it up and try something we had never made by ourself, I scoured the Safeway coupons until I landed on a one-day sale of NY Strip Roast.  I was determined.  We were going to roast a big-ass hunk of meat and not overcook it.  Mission: Not-Overcooked commenced …

img_4709

I realize now that I don’t have the typical blog-worthy extreme-close-up view of the roast.  And while this herb-and-mayo-crusted Strip looks like medium-well here, it was a perfect medium in real life (I know, I know – blasphemy to have medium and not medium-rare!).  Accompanied by some broccoli and parsnip as well as a parmesan-Brussels-sprouts stuffed baked potato, g put on a wonderful show, having cooked the entire meal by herself (I did pre-cut all the ingredients the night before so she could pretend she was on a cooking show – I worked during the day on Christmas).  That meat with the 2010 Tor Rock Syrah that you see above (review here) was absolutely incredible.  g and I have cooked a fair number of meals in our time, but only a handful of times have we stepped back and gone, “damn, that’s like restaurant-quality  good”.  This was one of those times.

asdf

We also did a dinner out at Nopa for our “splurge” Christmas meal (not on Christmas).  Defrayed by j’s generosity, g and I were super-excited to finally make it there (I had to make a reservation at exactly when the reservation window opened).  While normally we’d be happy to not BYO, we felt like for Christmas, it needed to be special.  Additionally, it was our 9.5 year anniversary!!!  So g and I pulled out our last bottle of Alexana Block 7 from our 2013 visit to OR, and the restaurant fairly charged us corkage.  For the record, the wine was fabulous – drink it if you got it.

asdf

Brussels sprouts.  The “it” food of 2010-2012.  Fry it up, toss something salty on it, and boom: instant praise.  Who knew?  But now those venerable sprouts have lost their sex appeal – people prepare Brussels sprouts at home with little effort or thought, making it as commonplace as broccoli.  Well these aren’t those sprouts.  These are Sprouts 2.0.  Persimmon and a slightly sweeter sauce with nutty (pecan?) accents for texture and savory, it was a celebration of the taste of the Brussels sprout, not a masking with bacon or soy sauce.  Amazing!

asdf

A parade of dishes included a papparedelle (perfectly composed – every aspect), the best duck breast I’ve had in years, and, the surprising star of dinner: broccoli.  Yes that’s right.  They had the audacity to serve us broccoli (we had the audacity to order it).  And out in came – these huge staves of broccoli that sang out kind of like how the Brussels sprouts did: celebrate me – I’m broccoli, damnit!  I don’t know how they did it.  The char was perfect, the breadcrumbs were perfect, and to this day, that lemon-anchovy sauce has mocked every next time I’ve made broccoli at home (they should bottle that sauce!).  Nopa really nailed it – now I understand why the waitlist is full!

asdf

But wha would life be without another ramen post?  Enter Waraku, a ramen joint in Japantown.  With the tonkotsu deluxe in front of me, I dove into a creamy soup base.  While the texture of the silky broth was great, I have to say that after having been to so many ramen joints, this bowl was a bit unremarkable.  The veggies were of “meh” flavor/crunchiness.  The meat was “fine”, with appropriate texture, but didn’t pack the punch I was expecting.  The noodles were a bit bland.  Now this is me being a bit nitpicky.  If this was a nearby place, convenient to home, I’d eat there all the time – it’s not a bad bowl at all!  It’s just not my favorite!  I hear that Ramen Yamadaya, the newcomer around the corner, is also all-the-rage!!  We’ll have to try it!

adfs

We did also venture some Korean shave ice at a next-door Korean cafe.  It was a nice frozen treat, but could have used a bit more red bean to fix the proportion a bit.  We’ll do some more shaved ice investigation.

asdf

g and I were gifted a Feastly meal featuring Shio ramen (thanks again, j!!).  With two home-turned-professional cooks behind the helm (an adorable husband-and-wife team), we were excited to taste the “lighter” “subtle” ramen that is Shio (a first for me!)

asdf

There were a few introductions, including a torched Caesar salad – which added a nice charred flavor to the romaine.  I might have to blow-torch all my salads.

asdf

This ramen was delicious.  The highs include a wonderfully vivid broth, accented with a few pickles and scallions – quite nice.  The ham and chicken slices (sous vide) were oh so buttery smooth.  I think that really, the weakest component was the noodle – it was a bit thick and a bit bland.

Written by afterdinnersneeze

21 January 2017 at 9:09pm

Double-brunch in MB/Dogpatch!

leave a comment »

t says:  There was this curious little frontage called “the Lab” in Dogpatch – we’ve seen it on numerous ventures to Piccino.  Each time we peered into the windows and read the posted flyers we were intrigued; we had stumbled upon one of the sites of “Feastly”, which is essentially an organization that conducts pop-ups all over the country.  As far as the Dogpatch site, I would say that it is reminiscent of “Cook” in Philly, but less “instructional” (i.e. you’re not all up in the chef’s business the entire night), and more like a venue that is forever a pop-up restaurant.  Each night (nearly every night), there’s a different chef and “theme”.    Hoping to be one of the cool kids, I dipped my toe into the water by making a brunch reservation for a Saturday.

April 2016, Saturday Brunch, Party of 2.  The space is pretty simple.  The tables are simple.  The chairs are simple.  They aren’t going to win any awards for decor … but we got the feeling that that wasn’t the point.  This was not a showcase for “the next super chef” or “chef that’s so hot right now” (even though that’s what the website is espousing), rather, this was a space for some chefs to share their independent creations with a bunch of random people.  The theme for the morning: crepes.

asdas

There was an open kitchen adjacent to a dining room of about 20 seats among two communal tables.  We arrived precisely on time and had the whole table to ourselves, but as you can see, by the time we left, it was getting full (lesson: early bird got the worm … with more elbow room)

 

sadf

It started with a savory crepe – this one featured mushrooms, onions, and egg, and it was amazing.  The buckwheat added this grainy texture and savory, bittery flavor as a backdrop to the shrooms and sweet onions.

 

sdf

The ham and cheese was similarly awesome – I mean – yes, a saltier ham might have been nicer, but there was something about it that really brought me back to breakfasts with my family at Verona in Vineland.  All smiles here.

 

sf

And then there was a dessert crepe.  Yours truly ventured the nutella crepe (above) while g ventured the salted caramel.  They were both the homiest sweet hug that you could get in the morning.  And because it was paper-thin, you were free to rationalize, “no, this is way better for me than eating a slice of cake for breakfast …”.  Exceedingly complex?  No.  Mouthwateringly delicious?  Absolutely.

 

asdasd

Above is a single shot of the pancakes at Cafe Reveille.  You read it here first: these are bite-for-bite as delicious as Plow’s pancakes.  And there’s no line to wait through.  ‘Nuff said …

Written by afterdinnersneeze

8 May 2016 at 3:01pm