tag:blogger.com,1999:blog-34290992116581150432024-03-05T20:59:16.008-08:00Taste.A Blog for Foodies by a FoodieG.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-3429099211658115043.post-80777640488538322502015-11-02T20:31:00.002-08:002015-11-09T14:37:33.653-08:00Tacos Sinaloa (Mexican), Berkeley, CA<span style="background-color: white;"><span style="color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: x-small;">Walking along Telegraph Avenue is something special. As the main thoroughfare between Oakland and Berkeley, it is a place that captures, cultivates, and concentrates the funky elements of both cities over a two mile stretch of four lane wide pavement. The first three blocks South of campus are particularly interesting, home to a quirky mix of college eats like Fat Slice and Blondie's, "upscale" bites like Muracci's and Thai Noodle, and boutique clothing stores and dessert stops like CREAM and Sheng Kee. Street fairs are a daily occurrence, and jaywalking is a pastime. Upper Telegraph, as it's called, is where grunge and class meet and mingle, making it a fitting location for Tacos Sinaloa, a brand that had been kept secret and cherished by the streets of Oakland for a decade. Sinaloa's underground and underdog reputation adds to the collective vibe of most restaurants on the stretch, that of dives overshadowed by the towers of San Francisco and world famous restaurants in North Berkeley's Gourmet Ghetto.</span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Sinaloa's expansion to Berkeley followed in the footsteps of successful ventures like the Melt and KoJa Kitchen, a pair of fast casual restaurants based off food trucks that opened early last year. Though neither found the success of local shack Top Dog and New York import Artichoke Basille's immediately, both played a role in revitalizing the Telegraph Area. Their additions also helped expand the foodie paradise formerly centered around Asian Ghetto further West to include most of the Southside neighborhood below College Avenue. Pancho's and La Burrita, the two resident Mexican eateries in the district, each have long histories of dissatisfying food and high prices. Their lack of quality contributed to a void of Hispanic eats that could only be filled by a true powerhouse, one by the likes of Sol y Luna or El Burro Picante, Downtown Berkeley's top two stops. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2t0xJiOzv7vM5DGD8UTeztX7oIfVqskUGBs7bNhb3mp0pmwjeckM_zhbwzloCDX4Aw1Q0tpweCIkDYr7bbRTe3O0ZAuvLZA_ZpG_m3LCfW2pLY0ma8kyvl16BFGJau_eH6K1WE5CDaI/s1600/tacos-kchow_online-900x580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: #e69138; color: black; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-2t0xJiOzv7vM5DGD8UTeztX7oIfVqskUGBs7bNhb3mp0pmwjeckM_zhbwzloCDX4Aw1Q0tpweCIkDYr7bbRTe3O0ZAuvLZA_ZpG_m3LCfW2pLY0ma8kyvl16BFGJau_eH6K1WE5CDaI/s320/tacos-kchow_online-900x580.jpg" width="320" /></span></a></div>
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Sinaloa's addition filled that void and then some. Here in the capital of South Berkeley, the spunky little Mexican restaurant has already made a name for itself. College students whisper about their burritos and stumble over each other for a taco trio between classes. Older, more established residents of the North Berkeley Hills and North Oakland travel here for to-go lunches and catering orders. Even professors take breaks from lecture to swing in for a quesadilla and horchata. Their selection of a dozen meats is the main reason. Simply put, no other taqueria for miles offers the variety of protein Sinaloa does. Highlights include Al Pastor (spicy pork), Chorizo (sausage), and Lengua (tongue), a threesome most restaurants have no more than one of. Sinaloa also prepares Buche (pork stomach) and Tripe (intestine), both of which are relatively uncommon. On top of all those is the Suadero (rose meat), a special cut of beef fried in its own fat best described as a cross between roast beef and bacon. Greasy and delicious, it makes for the perfect filling for anything that goes into your stomach. </span></span></span><br />
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<span style="background-color: white;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Tacos are the unquestioned kings at Sinaloa, and anyone who doesn't get them is either in the wrong or so experienced they've already tried all twelve. House made salsa, lime, and pico de gallo top each one, which otherwise consists of a warmed tortilla and your choice of meat. The salsa, though overpowering in some ways, has a nice warmth and powerful kick that compliments almost all the proteins. No single item on the menu is better than the $2 carnitas taco, one surely on the list of best in the East Bay. </span></span><span style="background-color: white;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Burritos are naturally the second most sought after dish on the board. Sinaloa prepares them in the Northern California Mission style, with pinto beans, rice, sour cream, cheese and salsa all rolled up together in the tortilla. Steak or chicken are the most popular next to carnitas in the wrap, but the best burrito might be the Chorizo with salsa on the side. Chorizo, arguably the spiciest and most flavorful of all Mexican meats, can be hard to eat when it is the star of a dish or heaped into a taco. Smashed together with rice, balanced by sour cream and cheese, and encased in a tortilla, however, it shines. Sloppy, steaming, and delicious, this burrito is perfect for cold days as it will heat your hands while warming your insides.</span></span></span><br />
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<span style="background-color: #e69138; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="background-color: white;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;"><br /></span></span>
<span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;"><span style="background-color: white;">The rest of Sinaloa's menu is often overlooked after the two main </span>choices are considered, but that's really a shame. Quesadillas here are thick and greasy, often crispy and perfect for dunking. The Suadero quesadilla leaves strings of cheese trailing each bite of magnificent crisped beef and sour cream. Even more overlooked is the entire third of the menu dedicated to seafood, a section that includes cocktails and ceviche tostadas along with the usual suspects. Their mixta tostada stand out as the best of the fish, with a heap of crab, octopus, and shrimp marinated in citrus and cilantro on top of a fried tortilla. Sinaloa features an array of Aqua Frescas that pair perfectly with it, namely Pina (pineapple) and Jamaica (hibiscus). Easily the best of all is the Horchata (rice water), which can be upgraded to a drink unique to Sinaloa - the Strawberry Horchata - for no additional charge. </span></span><br />
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<span style="background-color: #e69138; color: white; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: xx-small;"><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Tacos Sinaloa has taken less than a month to inspire a rabid following amongst the Berkeley community, and it's easy to see why. Its closest competitor in taste, El Burro Picante, is over a mile away in distance and a dollar heftier in price. No other restaurant in the city combines quality and quantity as seamlessly as Sinaloa, a small shop that does it while maintaining the unique, laid back vibe that helped it earn its delectable reputation in the first place. In a city best known as the birthplace of California cuisine, </span><span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Sinaloa is quietly doing Oakland proud one taco at a time.</span></span><br />
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<span style="font-family: "helvetica neue" , "segoe ui" , "arial" , sans-serif; font-size: xx-small;">Rating: 8.8/10</span></span><br />
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G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-32400560692751510802014-07-27T17:52:00.001-07:002014-07-27T17:52:29.949-07:00Smitten Ice Cream (Dessert), San Francisco, CAGourmet ice cream is, arguably, the tastiest of the dozen trends that have swept the nation in recent years (honorable mention to food trucks). From Portland's Salt and Straw to New York's Big Gay Ice Cream, New Orleans stalwart Creole Creamery to San Francisco's own Bi-Rite, shops specializing in thick and gooey cream are opening to massive crowds and critical acclaim. Arguably the most innovative of these locations (no, not Humphry Sloccombe and its Foie Gras and Prosciutto scoops) is Smitten, a place that pumps out surprisingly traditional flavors from the inside of a refurbished shipping crate. Its humble address aside (the container is located adjacent to the decrepit alley that gave birth to Blue Bottle Coffee), this tiny creamery wins impressive points in numerous ways, most notably the manner in which it crafts decadent frozen treats.<br />
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Unlike other creameries who churn ice cream by the gallon each morning, Smitten revolutionizes the industry by making (not mixing like Coldstone, actually MAKING) each serving to order. To the surprise of many first timers, this approach results in quick and delicious cones that arrive to customers "in 90 seconds". Smitten's not-so-secret secret weapon/ingredient is liquid nitrogen, which can be observed billowing in plumes from the buckets, mixers, and stirring bowls behind the counter. This nitrogen is harnessed by the ice cream mixers themselves, a quartet of unique and aptly named "Brr" machines. Five years - and apparently three patents - went in to the design and construction of these mixers, creations that can't be found outside Smitten's four corrugated metal walls. Though risky, the time and money spent more than paid off; many now consider the establishment to be the best in the competitive Bay Area, if not the world. Much of this praise stems from the smoothness of the ice cream; liquid nitrogen's low temperature (-300 degrees) keeps the majority of ice crystals from forming.<br />
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Smitten's brilliance goes well past science. Beretta Creamery Milk, TCHO Chocolate, Swenton Strawberries - each ingredient used here is crafted by local, artisanal, and organic vendors. Though these ingredients are understandably more expensive (Smitten's price tag is insanely high as a result), the expense is worth it; each and every flavor tastes pure and unadulterated. My personal favorite is the Apple Crisp, only offered in November, an option that features rich, cinnamon-coated apples in a slightly sour vanilla cream. Crushed and spiced Graham crackers add a light crunch and doughy note, the perfect compliment for the fruit. Easily the best scoop I've ever sampled, it's often hard for me to walk away without a few pints around Thanksgiving. As delicious as the seasonal flavors such as this are, the standard daily choices (offered year round) are equally delicious. Smooth, silky Salted Caramel is a favorite of most customers, with the TCHO Chocolate coming in a close second.<br />
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At $5 a scoop, the price makes Smitten's ice cream a luxury item. Though stunningly smooth, chalk full of local ingredients, and made fresh to order, the dessert here isn't completely worth the cost. Local superstars Bi-Rite and Humphry Sloccombe, two business known for expensive treats of similar quality, charge two dollars less a scoop. Smitten, because of this, is a place I visit occasionally, but not frequent. There are far better deals scattered throughout the city I like to take advantage of, and some of the best ice cream on the West Coast, made by Strauss Family Creamery, can be found at most local markets for half as much as Smitten. Regardless of price or convenience (parking's a hassle, too), Smitten is easily the best ice cream parlor in a city in love with ice cream. Though it may break the bank, do yourself a favor and give this spot a try if you're ever touring San Francisco.<br />
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<a href="http://www.urbanspoon.com/r/6/1684122/restaurant/Hayes-Valley/Smitten-Ice-Cream-San-Francisco"><img alt="Smitten Ice Cream on Urbanspoon" src="http://www.urbanspoon.com/b/link/1684122/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com3tag:blogger.com,1999:blog-3429099211658115043.post-9878615670275169362014-07-24T16:01:00.002-07:002014-07-24T16:02:44.650-07:00CREAM (Ice Cream), Berkeley, CAOverrated restaurants exist in every state, city, and town, muddying the waters for foodies dedicated to finding the best eats. CREAM is Berkeley's answer to San Francisco duds Scoma's and Fog City Diner, a pair of restaurants so underwhelming that you wonder why reservations are unavailable for the next six hours, much less six months. Though not quite on the same scale of duddery, this tiny ice cream shop in the heart of the University District draws massive lines for a mediocre product day in and day out. Their vast array of tiny treats are idolized by newspapers and bloggers alike, some of whom compare the place with true giants like Humphry Sloccombe and Bi-Rite Creamery. To put it in perspective, such praise is like the New York Times claiming the Mark Wahlberg reboot of "Planet of the Apes" is of comparable cinematic merit to "Pulp Fiction" or "The Godfather" (I think not).<br />
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I ventured to the "Planet of the Apes" of ice cream establishments on a warm summer day in Berkeley. Though I initially made the trip to Telegraph to buy a Pineapple Bun from nearby Sheng Kee Bakery, a strange, mirage-like sight caught me off guard. CREAM, for possibly the first time in its existence, lacked a line. Stunned and with dreams of a delicious frozen treat planted firmly in my head, I walked down the block and into the shop ("shop" is generous terminology, as Berkeley's CREAM is little more than a cramped counter with two tables in the corner). Blue signage, orange walls, and perturbed servers surrounded me, the latter prodding for my order. After purposely taking my time to glance over the short menu, I confidently purchased a brownie and a $2 build your own ice cream sandwich, though I was torn on what to fill it with.<br />
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My caramel-craving taste buds won out it the end, as I took a scoop of Royal Caramel Swirl between two Snickerdoodles. The cookies, buttery and warm, were among the best I'd had in a long time. Their lack of firmness, however, didn't win points. Putting two fresh-out-of-the-oven cookies around ice cream sounds great until you realize it creates a runny mess. CREAM's Snickerdoodles did just that, melting my Caramel Swirl, which in turn saturated the cookies to the point of bread pudding. Though terribly tasty, it was nearly impossible to eat without dumping goop all over my modest khakis. Grabbing a cup and an arsenal of napkins, I coaxed the center out and ate it with a spoon while sitting on the curb outside. Rich and creamy, the ice cream actually wasn't half bad; that said, it wasn't Bi-Rite, either. Putting the namesake dessert aside, I reached for the brownie, took a bite, and threw the remainder in the trash. It had the consistency of brown sawdust and the lack of flavor associated with said wood shavings. Deciding I had come, saw, and conquered, I got up to leave. Looking back at the store, I noticed the universe had righted itself - CREAM's line stretched around the corner and halfway to Unit 1 in the distance. <br />
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My visit to CREAM was a welcome insight into crowdsourced restaurant recommendations. The trip affirmed my long held belief about Yelp's trustworthiness, a website on which hundreds (maybe thousands by now) of locals and visitors alike have raved about a tiny ice cream shop on Telegraph for the past two years. It's not that CREAM was bad - or, for that matter, Yelp was wrong - it was simply overhyped to the point where anything short of Gordon Ramsey divebombing a dragon into my taste buds would have been underwhelming. All attributes considered, I actually like the place and would recommend it to friends uninterested in trekking across the Bay or down to Fenton's for some real ice cream. Is the idea unique and fun? Sure, unique for the Bay Area, at any rate. Would I consider it on par with renowned, award winning scoops? No, not by any stretch of the imagination. Will I return? Surprisingly, I hope I get the chance.<br />
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<a href="http://www.urbanspoon.com/r/6/1567295/restaurant/Cream-Berkeley"><img alt="Cream on Urbanspoon" src="http://www.urbanspoon.com/b/link/1567295/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-77701231764503146782014-07-22T14:14:00.002-07:002014-07-22T14:30:21.350-07:00Elmwood Cafe (Brunch/American), Berkeley, CAAre you Berkeley enough? Elmwood is. This restaurant/coffee shop/people watching spot truly makes College Avenue what it is - a haven for everything I love about this city. The multitude of ethnic markets, pot shops, and dream catcher weavers would seem out of place without this world-class brunch establishment anchoring the block. Lines filled with educated undergrads and ravenous residents from neighboring neighborhoods start forming early in the morning and stretch throughout the day. Locals aren't the only fans of Elmwood, though; visiting speakers, tourists, and high school students from out of town flock here after treks around the campus a few blocks North. They do so for good reason - Elmwood is THE spot for a trendy brunch in the East Bay. <br />
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I went to Elmwood with a friend after touring the Berkeley campus back in June. Miraculously, no line awaited our arrival. Waltzing straight up to the vintage marble counter, we ordered a pair of Poached Egg Sandwiches, a Blackberry Coffeecake (for me), and a Blueberry Scone (for him). Sitting down at the "bar", a solid slab of marble attached to the coffee station, I noticed for the first time the ridiculous amount of drink-forming-contraptions behind the barrier. Espresso makers, French presses, strainers, Percolators, and other foreign machinery lined both walls, forming a caffeinated gauntlet. Lamenting my lack of hyperactivity, I got up to order a Cafe Au Lait, but was sidetracked by the array of "French Cream Soda" syrups marinating on the window sill. Deciding coffee would affect the hue of my pearly whites, I opted for a Peach soda and returned to my maroon bar stool.<br />
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All the food arrived simultaneously, with the drink floating over the bar to my right as egg sandwiches and pastries joined it from the left. The portions were personal, aka small, and pricey. Though disillusioned by the expense, I pushed forward and sunk my teeth into the poached egg. Wow. Perfectly cooked bacon (organic Niman Ranch bacon, to be precise) added a delicious smokiness to the otherwise excellent egg (equally organic). Underneath, tomato (notably organic as well), herbed mayonnaise, and arugula (organic-ness unspecified) added notes of a summer garden. The fresh baked ACME Bread Roll containing it all soaked up the juices of the tomato and ovum alike, allowing the whole sandwich to avoid degradation into an arugula salad topped with bacon.<br />
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Next, I sipped my Peach soda. Double wow. I never knew soda could be so beautiful. Fresh peach flavor mixed with the silo of cream I dumped atop the drink and mixed in. It tasted almost dessert like, yet surely cost me no more than 200 calories. The second dessert-like item, the Blackberry Coffeecake (triple wow), cost me upwards of 2,000. Rich and delicious, the thick treat made my arteries feel like Chris Christie's after his third Big Mac. Each bite contained firm little bits of peach and blackberry and almost no sign of blackberry seeds, the bane of my existence (I mean, the fruit would be perfect without seeds, am I right?!). My friend adored his scone, claiming it was the "best he ever ate", and cradled it like a newborn child. To further elaborate on his adoration, he noted the perfect thickness and multitude of berries, a pair of compliments I was unable to confirm as he refused to let me try it. Finishing our pastries, we reluctantly walked out of the shop, and back to the bus stop.<br />
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Any doubt I once held about the excellence of Elmwood vanished after that trip. Since then, I have returned twice, ordered the same meal, and been equally happy both times. Even now, I dream of the perfectly runny, lightly salted egg and thick coffeecake that accompanies it. Long story short, this restaurant is a gem in a city chalk-full of gems. Though it lacks the "grunge" of the University District, it has charms of its own (namely the food). For people slightly frightened by the happenings on Telegraph, too poor for Chez Panisse on Shattuck, yet curious enough to check out the "tamer" side of the city, College Avenue, and its flagship restaurant Elmwood Cafe, is the place to be.<br />
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<a href="http://www.urbanspoon.com/r/6/1511013/restaurant/Elmwood-Cafe-Berkeley"><img alt="Elmwood Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/1511013/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-51837503473722059792014-07-21T22:12:00.003-07:002014-07-22T14:30:31.271-07:00Frost Cupcake Factory (Dessert/Bakery), Campbell, CA<i>"I've never met a problem a proper cupcake couldn't fix." - Sarah Ockler</i><br />
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Cupcakes are, in short, the best sweet on Earth. They're personal, portable, delectable, and affordable, a fearsome foursome of positive attributes usually reserved for donuts, bacon, and puppies (not the delectable part... ew). Each cake, when done right, features big flavors, creamy frosting, and a heaping spoonful of creativity, the latter of which opens the door to infinite flavor combinations. All the above praise comes from a guy who whole heartedly hated cupcakes until stepping into a little place called Frost Cupcake Factory in downtown Campbell.<br />
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The establishment, a pink and brown wonderland of cup-based treats, converted me into a lover months ago, but I didn't get around to documenting my new-found adoration until today. Perhaps I was embarrassed, shy, or simply in sheer disbelief, a disbelief eradicated by my follow-up visits to Frost. My first time, I opted for the childish, yet sinfully delicious Cookies 'N Cream, a chocolate cake covered in thick butter cream frosting layered with crushed Oreos. Though admittedly simple, the sweet was perfectly crafted, with textbook frosting and a light, soft cake balancing each other out. Try two I went for the slightly more sophisticated Lemon Meringue. Frost came through again, crafting an excellent, authentic Meringue (a la the famous cake), not a knock off vanilla cream sprinkled with citrus. The mound of frosting was fluffy and delicate, topping off a bittersweet lemon-vanilla base.<br />
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Try three I upped the ante, ordering a ridiculous twosome, the Blueberry Peach Bellini and Oh My Bacon. I was hoping they'd mess it up, pleading for a double punch to my taste buds that would send me back to my doughnut craving ways. Mess it up they did, but only with cupcake number one. The Blueberry Peach consisted of a thick, whipped cream style frosting (yuck) and boring cake filled with mushy fruit. It was, much to my joy, a total disappointment, especially the nasty cream on top, which lacked flavor and a pleasurable consistency. Fully ready to give up on the place and head over to Psycho Donuts, I took a bite of the Bacon offering and fell in love all over again. The cream cheese frosting paired perfectly with the smoky vanilla cake beneath, a cake littered with crumbled bacon bits. It made me forget the Bellini disaster ever happened, all while making me sick to my stomach (cream cheese frosting is nothing to play with, kids).<br />
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Frost, no matter how big the dud, always follows with a killer treat. I love this place without having tried their award winning, mind-blowing, flagship flavor, Apple Borscht. At this point, I can't imagine the severity my addiction will deepen to once I sample that treat. For now, my craving only burns, not rages, but that could change in the coming months. Show your solidarity with my waistline by giving this place a look. Cupcakes are officially a part of my life now, and I think they're here to stay.<br />
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<a href="http://www.urbanspoon.com/r/6/1864269/restaurant/Frost-Cupcake-Factory-Campbell"><img alt="Frost Cupcake Factory on Urbanspoon" src="http://www.urbanspoon.com/b/link/1864269/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-63452177883906948802014-07-20T15:26:00.001-07:002014-07-20T15:26:33.462-07:00Los Gatos Cafe (Breakfast/Brunch), Los Gatos, CABreakfast is easily one of my top three favorite meals of the day, and few places in the South Bay do it quite like Los Gatos Cafe. Others mass produce mediocre food at lightning speed, pride themselves on carton eggs, and charge ridiculous amounts for tiny portions. LGC, on the other hand, avoids those three negatives by serving quality cuisine at reasonable expense. Each dish is made to order by a skilled staff that specializes in benedicts and "egg souffles", two of the most difficult morning entrees. Outside the kitchen, staff bounce from table to table taking orders and delivering plates, eyes bright and smiles wide. In a small city renowned for overpriced foodie-favorites, trendy flameouts, and improperly popular cantinas, Los Gatos Cafe provides a refreshing reprieve.<br />
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Two days back, after a depressingly long early morning doctor's visit at Good Sam, I made the decision to try the "best breakfast in town". After driving in circles for a solid twenty minutes in search of a parking spot, one miraculously opened up right next to the front door. It must have been a sign. Walking in, my heart dropped when I saw the "cash only" placard plastered on the register. An ATM in the corner came to my rescue, and I proceeded to take a seat near the back door. Looking over the expansive menu, I decided to order a classic benedict - the Californian - to establish a baseline.<br />
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The food took about fifteen minutes to arrive, and only about five to eat (don't judge, needles take more out of you than a blood sample). My benedict, which I oddly paired with a blackberry pound cake and grits, was fantastic. Both eggs were perfectly poached and placed atop a pair of avocado halves and thick ham slices, which in turn rested on a toasted English muffin. A layer of thick (but not too thick), creamy, and well spiced Hollandaise topped it all off. It may have been the best benedict of my life. My side orders did not reach the same level of excellence. Though well made, the blackberry pound cake was hard to eat (too crumbly and full of seeds), while the grits next to them were basically terrible. They had the consistency of a tomato bisque your uncle dropped a bag of oyster crackers in (a.k.a. mushy and runny). The ball of pancake butter placed on top didn't help matters, and even after asking for cheddar of brown sugar, the bowl was still a mess.<br />
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Grits aside, my first experience at the downtown Los Gatos Cafe was a positive one, unlike previous ventures to the uptown location. Here, I left a handsome tip for the service (tipping is almost against my religion) and took a delicious cinnamon roll for the road. There, I threw out my order and nearly got in an argument with the waiter over the proper fillings for a Denver Omelette. Needless to say, I enjoyed this spot far more, and look forward to coming back in the future (preferably without getting shots first).<br />
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<a href="http://www.urbanspoon.com/r/6/86898/restaurant/Los-Gatos-Cafe-Los-Gatos"><img alt="Los Gatos Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/86898/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-80941275434861996922014-07-17T13:10:00.001-07:002014-07-17T13:10:04.176-07:00Kumako (Japanese/Ramen), San Jose, CAJapantowns everywhere are renowned for their top-notch Asian cuisine (be it Japanese, Chinese, or Korean), excellent festivals (Obon, Cherry Blossom), and peerless ramen. Kumako, one of San Jose's numerous noodle joints, has helped maintain the latter of these three attributes since its opening in 2006. Like many others in the area, this tiny, "New York-style" restaurant boasts a half dozen soups and a loyal cult following of foodies. Said foodies, many of whom hail from nearby San Jose State University, swear by the traditional Tonkatsu and Charsu Ramens, a pair of pork bone based dishes. Other creative ramens like the Tan Tan (Spicy Pork with pepper) and Curry (curry broth with crab) are equally big hits, helping Kumako keep its reputation as the "Best of Silicon Valley".<br />
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Last night marked my tenth (or hundredth, who's counting?) trip to Kumako. Per usual, I started with a nice order of Charsu Don, a small bowl of rice covered in succulent chunks of roastedpork, and a side of Gyoza (pan fried pork and vegetable dumplings). The Charsu Don was delicious, although a little fatty, but the highlight of course one had to be the Gyoza, a dish Kumako makes in house unlike most other local establishments. Five came in the $3 order, making it more than worth the price. A crispy crust crackled on the bottom of each dumpling, protecting the sizzling ingredients inside that burned my mouth on first bite (I never learned to wait before eating them). After nearly searing my tongue and ruining my meal, I made short work of the other four pouches and proceeded to order my main dish. I opted for Tan Tan Ramen over the neighboring Tonkatsu Ramen, as "trying something new" sounded like an excellent idea.<br />
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That idea turned out to be a mistake. The Tan Tan, though tasty, was $10 of pure spice with a few pieces of pork thrown in. Its broth, what I assume was a Shio or Miso, was so chalk full of pepper flakes, pepper oil, and curry spice that it was nearly inedible. Though I ordered the dish knowing it would be hot, I sincerely hoped for a complex, slow burning heat as opposed to a face punch of chili. As inedible as the broth was, the main ingredients floating in it were pretty perfect, most notably the noodles, which had the nice, slightly chewy consistency I search for. While the fat fest on top of the Charsu Don was good, the pork in the Tan Tan was equally juicy and tender, with half the blubber weighing it down.<br />
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Needless to say, I learned my lesson: never stray from traditional types of Ramen at fast casual noodle houses. Shio, Miso, and Tonkatsu are the only types worth sampling, especially here. As enticing as "Italian Style Clam Ramen" sounds (not), I won't ever be giving it a try Kumako, I apologize. Next time, I fully intend to stick with Kumako's respected, edible, and borderline good Tonkatsu Ramen with sliced pork and bamboo shoots. Just thinking about it makes me salivate a little, while the thought of another bowl of Tan Tan induces gagging.<br />
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<a href="http://www.urbanspoon.com/r/6/86181/restaurant/Japantown-District-SJ/Kumako-San-Jose"><img alt="Kumako on Urbanspoon" src="http://www.urbanspoon.com/b/link/86181/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-90820112314316240732014-07-14T21:56:00.008-07:002014-07-14T22:06:36.696-07:00Falafel's Drive-In (Middle Eastern/Greek), San Jose, CASan Jose has long been a town devoid of culinary creativity and quality. Many say most of the city's greatest establishments would not last a month in more competitive regions like San Francisco or Berkeley. Falafel's Drive-In, one of the South Bay's oldest and most cherished establishments, might be the lone exception to that generalization. Since its founding in 1966, this Middle Eastern joint has been serving up hundreds of signature Falafels and Banana Shakes a day to throngs of hungry customers. Its success stems in part from its unique design and vintage appeal; a lone service window fields orders from long lines of visitors attracted like gnats by the restaurant's iconic twenty foot high neon sign. Design aside, multitudes more are attracted by the great, simple, and affordable food. Regardless of attraction, the vast majority of customers leave happy, helping Falafel's Drive-In keep its title as the best cheap choice in West San Jose.<br />
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Though I initially dined at Falafel's back in 2000, my first return visit did not occur until last week, when I drove down San Carlos scanning the sides of the road for a quick bite. After passing up a McDonald's, Jack in the Box, and an arsenal of taquerias, I nearly gave up hope before spying the giant "Falafel" sign in the distance. Reluctantly, I agreed to drop a Middle Eastern lunch into an already upset stomach. After parking, I shuffled up to the window and quickly decided to order the classic meal (a large banana shake and large Falafel) and a Koubby. All the food combined cost a cool $12 (the meal $9), a reasonable price for the portion size. The service, though slow, was kind, wishing me a nice day as I took my seat and waited on my food.<br />
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My lunch came quickly, just five minutes after I paid, even though a large crowd had ordered right before me. I started with the Koubby, which, in retrospect, wasn't the best choice. The thick ball of ground beef and pine nuts coated with a cracked wheat shell was essentially a bad deep fried meatball - greasy and flavorless, as well as slightly overcooked. Though initially put off, I recovered my appetite by sipping the banana shake, a delicious, simple drink made with real ice cream, a little ice, and fresh whole bananas. Thick and creamy, the milkshake turned out to be the best part of the meal.<br />
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My Falafel was simply not of the same caliber. Filled with four freshly fried Falafel balls, iceberg lettuce, and a half cup of Sriracha, the large sandwich was certainly worth the price. The entree came laid out on its side, though, a position that allowed the ingredients to spill out onto the tray. Once placed upright and re-stuffed, the pita holding it all together instantly began to disintegrate, far too saturated by the lake of Sriracha to stay together. Grabbing a fork and knife, I ate my sandwich like a nice salad. Though tasty as a whole, the excellent Falafel balls were overwhelmed and equally saturated by the unnecessary amount of pepper sauce. A tangy Tzatziki would have done a far better job of accenting the flavor of the Chickpeas, assuming that's what the chef intended to do. After throwing the last hunks of iceberg lettuce away and cleaning my place, I left the restaurant and returned home slightly unhappy.<br />
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Though my first return trip to Falafel's did not live up to expectations, I found enough positives to give the place a second chance. Two days later, I returned with an empty stomach and mental note to skip the Koubby. My second sandwich was far better than the first (less Sriracha and lettuce, and a hint of Tzatziki on the Falafel), but the shake was icy and boring. This left me with only one possible conclusion: Falafel's Drive-In is the definition of hit-or-miss. Some days, the food pumped out by this tiny kitchen is the best around. On others, the shakes are sad and sandwiches soggy. It all depends on the date, your stomach, and, apparently, the phase of the moon or other arbitrary factor. Flip a coin, heads you buy a falafel, tails you get a taco down the street. Either way, you have a chance of getting some great food that won't break the bank.<br />
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<a href="http://www.urbanspoon.com/r/6/83760/restaurant/San-Carlos-Street/Falafel-Drive-in-San-Jose"><img alt="Falafel Drive-in on Urbanspoon" src="http://www.urbanspoon.com/b/link/83760/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-5126448800593104272014-07-11T15:37:00.002-07:002014-07-11T15:38:19.823-07:00Brazil Cafe (Brazilian/Sandwiches), Berkeley, CAThe art of Churrasco is one of the few arts rarely practiced in the Bay Area. Music can be heard on every street corner. Great painting is highlighted in a dozen museums. Theater thrives in performance districts surrounding the Civic Center and Castro. Delicious Latin Barbeque, on the other hand, is regrettably rarely seen. Its uniqueness is one reason why Brazil Cafe is so adored by masses of undergrads and foodies alike, hundreds of whom purchase sandwiches, plates, and bowls each and every day from the Shack off Shattuck and more substantial location on Shattuck itself. Another obvious reason is the quality of the food offered by this clear-cut hole in the wall, an establishment you would likely pass by a hundred times before trying had your hipster friend/dorm mate/Latin lover not recommended it sooner. Regardless of reason, Brazil Cafe is a star in the local restaurant scene, one that will most likely shine for many years to come.<br />
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My first encounter with Brazil Cafe's excellence happened on a sunny Spring afternoon. Hunger had struck an hour prior while I shopped for a new bike at the neighboring Mike's Bikes. I decided to give the brightly painted, yet slightly dilapidated, shack ten feet away a try. Walking up to the counter, I was greeted by a bright-eyed, pony-tailed man named Pedro (who I later realized was the owner). Upon revealing it was my first time at his shop, Pedro bolted to the window, grabbed an array of samples, and ecstatically flung them into my arms. After all were eaten and their individual complexities had been dissected by the founder himself, I was left alone to choose a sandwich. With his strong recommendation in mind, I chose the "Pedro's Favorite Tri-Tip" (clearly a favorite of Pedro's). <br />
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After an unbearably long wait that may have only been ten minutes (my phone and watch stayed at home), I was handed a depressingly small sandwich. Eight inches of lightly stuffed bread for $9 is never a good sign, except, apparently, at Brazil Cafe. My first bite reassured me that I had received my money's worth. Mouth watering Tri-Tip, easily the juiciest and freshest I had ever tasted, dominated every bite. Sweet pieces of pineapple contrasted the sharp spice from the half dozen slices of Jalapeno. Queso and pieces of olive added notes of salt and a touch of acidity. Between the five ingredients, every major type of flavor known to man got its fifteen minutes of fame, all inside one tiny sandwich. Though the food was excellent, I would have enjoyed an additional hunk or two of Tri Tip. Included sides like black beans, rice, or plantains would have made the price more reasonable as well.<br />
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As tasty as the meal was the atmosphere, a lively slice of South America highlighted by the vivacity of the owner himself. Patio chairs and small tables gave the whole restaurant a beach vibe. Lively Sertanejas and Bossa Novas blasting over the pair of tiny loudspeakers attached to the side wall only added to the lovable feel, one of rich community and culture. After finishing my meal, all I wanted to do was sit back, relax, sunbathe a bit, a listen to the Latin beats streaming through the speakers.<br />
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Brazil Cafe, a fixture in one of Berkeley's numerous (and famous) cheap eats districts, elevates the concept of "college town food" to the next level. Music and cuisine intermingle beautifully at this locally renowned joint, a bastion of Latin flavor and rhythm. Tourists and residents alike flock here day and night to claim one of the Bay's best Churrasco sandwiches for themselves. Such popularity is understandable; on a sunny day in Berkeley, few meals are as enjoyable as the one devoured while tanning next to a bike shop, a gentle Samba playfully dancing away in the background. <br />
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<a href="http://www.urbanspoon.com/r/6/353025/restaurant/Brazil-Cafe-Berkeley"><img alt="Brazil Cafe on Urbanspoon" src="http://www.urbanspoon.com/b/link/353025/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-71153174113128154042014-07-10T13:23:00.002-07:002014-07-11T15:38:35.443-07:00Huong Lan (Sandwiches/Vietnamese), San Jose, CAHuong Lan Sandwich, San Jose's own little taste of Saigon, is one of the city's most prized eateries. Thousands of hungry customers craving a Vietnamese lunch flock here daily, swamping the already packed East Bay intersection of Tully and King. Many come for a chance to taste one of the dozen signature items, twelve types of sandwiches known collectively as San Jose's best Bahn Mi, while others make the journey to pick up a pack of Xoi La Dua (Sesame Sticky Rice) or Chuoi Chien (Fried Banana). Regardless of intent, all leave happy, cradling some of the best take out food around.<br />
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My first pilgrimage to this budding institution finally occurred last week, some six months after it first landed on my radar. On a whim, I hopped in my car, set the GPS to Tully, and made the long drive over the half-dozen freeway bridges separating my home from a bite of Bahn Mi. Parking proved shockingly easy given the restaurant's location; it shares a giant lot with various other ethnic markets, Pho joints, and Panaderias. Walking inside, after a brief pause to take a mental photograph, of course, I was whacked by the aromas of toasted bread, pickled vegetables, and roasted duck. Needless to say, I was happy from that moment forward.<br />
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Huong Lan's decor was, well, interesting. Dangling precariously low above the sliding door, a massive crystal chandelier rested adjacent to an indoor fountain. The ceiling, a mosaic of composite tiles and fluorescent lights, looked like your average office building. Underfoot, a linoleum floor added a touch of supermarket flair. A conglomeration of tables sat in the far corner, almost daring the customer to stay and eat. Approaching the counter, I was met by a multitude of glares from the waiting kitchen staff. Though I felt unwelcome, I shrugged off my apprehension and ordered a BBQ Pork Bahn Mi, single pack of Sesame Sticky Rice, and Mango Smoothie. "Five dollars", muttered the cashier. In awe of the low price, I put my twenty back in my pocket, pulled out a five, and proceeded to take a seat.<br />
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Less than a two minutes later, my number rang out over the loudspeaker. Caught off guard by the rapidity of Huong Lan's food preparation, I tentatively approached the counter, grabbed my meal, and returned to my seat. Unwrapping the Bahn Mi, I did a inconspicuous fist pump and bit down on the end of the crispy, flaky French roll. The sandwich, as expected, was heavenly. Burning Jalapenos and succulent sliced Pork battled for prevalence from the first bite until the last. Underneath it all, hints of Cilantro and vinegar from the pickled carrots added refreshing flavors that contrasted the carbohydrate fest above. Coming in at one foot and $3 a sandwich, the value was nearly as spectacular as the taste.<br />
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My joy at finding a sandwich spot was dulled after sipping the Mango Smoothie, an icy mess of artificial fruit (unlike many other establishments in San Jose, Huong Lan uses fake syrups to flavor their drinks). Though disappointing, for the price, it wasn't a deal breaker. The Sesame Sticky Rice, thankfully, made up for the smoothie. Coconut Milk and Sesame were highlighted in the half dozen thick blocks of starch that made up the dessert. For $1.75, it was more than worth the price. After finishing my sandwich, engulfing the Sticky Rice, and throwing out the smoothie, I returned to my car and set out the long return journey home, stomach full and happy.<br />
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<a href="http://www.urbanspoon.com/r/6/85102/restaurant/East-San-Jose/Huong-Lan-San-Jose"><img alt="Huong Lan on Urbanspoon" src="http://www.urbanspoon.com/b/link/85102/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-74505924060243690432013-07-16T21:19:00.001-07:002015-11-02T20:32:21.369-08:00Special: San Francisco, A Treatise on Tourism and Cuisine<i>San Francisco, California - a mecca for tourism, a sports-lover's dream home, and a bastion for culinary ingenuity - is where Taste travels for this month's Special Report, a post inspired by multiple journeys to the City By the Bay's most famous trap for visitors, Pier 39. </i><br />
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Delicately balanced on reinforced wood boards, rusted metal, and sturdy concrete rests one of the few "cities inside a city" (think Chinatown, Japantown, Little Italy) dedicated solely to the pursuit of a tourist's income. Pier 39 has come to symbolize what residents both love and hate about their town; they adore the fresh food and emphasis on sustainability found on the wharf, but despise the crowds, traffic, and overpriced merchandise. My venture to what I formerly considered the pit of San Francisco (you can guess which side of the love/hate border I resided on) opened my mind to the hidden gems of one of the world's most watched (and most frequently spat upon) attractions.<br />
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The day started like any other before in the town I considered my second home. Walking along the Embarcadero, looking up at the high rises and down at the deep blue bay, I felt the joy I had observed as a child trudging down the same pathway. It was a happiness unlike any other - the feeling that, at any moment, the magic of San Francisco would sweep me off my feet. Where that magic would come from - whether from a trip to the Ferry Building or an angled glance at a skyscraper - was, at that point, unknown. All I knew was that it was time (finally) to man up and return to the place I had so fiercely despised in my time as a resident in "The City". After coming to such a tepid realization, I hesitantly hailed a bike-powered taxi and rode down the street, around the bend, miles away from SF I loved, into the unknown.<br />
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Alright, let's be honest, that intro was far more dramatic than it needed to be. Though venturing to Pier 39 was, at first, unpleasant, as heavy traffic and angry drivers bogged down my vehicle, it soon turned into an experience I will never forget. The joy began to creep back to me the second I rolled up to the entrance of the wharf, as crisp, yet lazy notes of jazz flowed to my ears from a trio of brass performers showing their stuff in front of the famous Hard Rock Cafe. As I moved past the musicians and into the heart of the the pier, I felt a child-like flame flicker inside of me. For some reason I still cannot comprehend, I was enjoying myself BEFORE I took a single bite. After collecting myself, I decided it was time to complete my mission by scarfing down a few plates of overpriced food at the many "cheaper" places to grab a bite (I dined at just one of the half dozen "fancy" eateries)<br />
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The first establishment I ventured into (or should I say up to) was the ToGo Chowder Counter at the Boudin bakery, where I promptly ordered the special, a New England in a bread bowl. Though the bread was perfect (as you'd expect from a famous bakery) the chowder lacked flavor. The base was far too thick and tiny pieces of clam floated in a salty sea of cream. Through one experience, the score was 1 bad, 0 good. The negative tally was soon to be equalized by a positive one, The Crepe Cafe. Upon walking into the not-at-all-charming, slightly cheesy Crepe Cafe, I was struck by the overwhelming smell of crepe batter. In addition, I was uneasy about the tiny1 half-a-dozen-item menu. Thankfully, I pressed on, ordering the classic strawberry and banana crepe with nutella. The sweet was tasty; then again, it is hard to go wrong with chocolate and fresh fruit. Regardless of difficultly level, it was a positive mixture of flavors wrapped in a decent crepe, so I tied the score at 1-1.<br />
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After the Crepe Cafe, I continued my sweet kick with a stop at the Fudge House. The Fudge House, a Pier 39 staple since it's opening in the 1990's, did not disappoint. Delectable, belly-busting caramel apples and smooth, rich fudge awaited me. My favorite was also the number one choice of most children - the chocolate-shelled caramel apple, a Granny Smith topped with gooey sugar and milk cocoa. The score? 2-1, in favor of team positive, a lead that would continue to grow with a dinner visit to Fog Harbor Fish House's main dining hall. Though Fog Harbor broke my bank, it did a decent job with every fish it cooked. My favorite, whole Dungeness crab, was a highlight. The cooking prowess displayed at Fog Harbor, though not impressive, rivaled some of the mid-to-high level West Coast fish houses that dot the city. Also, I gave additional props to the restaurant for promoting the conservation of the oceans by fielding a sustainable menu for customers to choose from.<br />
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The 3-1 lead I enjoyed two-thirds of the way through my stay was, apparently, not meant to last. With my final dollars and last two meals, I chose to try a pair of the Pier's most adored tourist restaurants - the aforementioned Hard Rock Cafe and the ever-confusing Bubba Gump Shrimp Company. I have little to say about my meal at Hard Rock except that it was overpriced and underwhelming. The Norwegian Salmon, often hailed as the best entree, was frightfully dry and obviously overcooked. Though the music was a welcome distraction, the meal made the score 3-2. Bubba Gump, on the other hand, was a place I expected to enjoy. After reading reviews and recommendations, I was convinced BG would be the place to go to make Pier 39's final score a shocking 4-2. How wrong was I. After walking into a massive room with muddled decor, I sat down in the insanely loud space and tried to concentrate on what I wanted to order. Dancing on the menu were various shrimp entrees, San Franciscan classics, and Bourbon Street favorites. Though I expected a little of all three, I was not prepared to see Texas Baby Back Ribs ($24.00), Montana Angus Beef ($23.00), and South-of-the-Border Fish Tacos ($13.00) as highlighted items. Though every dish I ordered BORDERED on edible, the prices and scattered options made my head spin and the third "dislike" rating to fall.<br />
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A 3-3 finish. Initially, I was overcome with disappointment as I trudged out of Bubba Gump's, empty wallet in hand. Walking towards the pier's exit, I wondered to myself "where did I go wrong?" and "HOW much did I pay for that?!" My growing discontent was interrupted by a soft jazz melody from the front of Hard Rock Cafe. I recognized the piece as an instrumental cover of Michael Bolton's "By the Dock of the Bay". As I turned to look at my surroundings, I realized for the first time why tourists of the great Californian city of San Francisco had flocked for generations to the place where I stood: the people and the view could not be beat. With a flicker of a smile, I realized my 3-3 record was not so bad; I had enjoyed a great day at a place I formerly despised with 10,000 strangers, most of whom I would never see again. And that, that <i>right</i> there, is the magic of San Francisco. With a greater understanding, a replenished wallet, and a suddenly empty stomach, I walked to the curb and hopped on a cable car, intent on seeing the city I so adored in an entirely new light.<br />
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G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-27252299721181566552013-04-04T18:47:00.001-07:002013-04-04T19:13:26.092-07:00Pike Place Chowder (Seafood), Seattle, WAPike Place Chowder, in the heart of beautiful Seattle, serves (easily) the best seafood soup I have ever sampled. This comes
from me, a guy who has dined at "national-award winning" chowder joints in
Monterey, San Francisco, and Newport (Oregon). Pike Place Chowder, founded in 1993, blows all other competitors out of the water with local, organic vegetables, delicious bread, hot soups, and, of course, the freshest seafood possible.<br />
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My favorite offering here is the traditional New England Clam Chowder. This stew, a soup inducted into the Great Chowder Cook-Off Hall of Fame just five years ago, is crammed to the rim with boiled potatoes, bacon bits, and delicious clams. The cream broth itself is flavored with a secret blend of divine herbs and spices that takes the soup to a whole new level. It is not too thick or thin - Pike's New England is spoon after spoon of savory seafood perfection. This isn't the only soup on the menu; Pike Place serves a well-loved quintet of other chowders; the Manhattan (a tomato-based soup), the Chicken and Corn, the Market Chowder (a chef's special involving the "fresh fish of the day"), a Scallop Chowder, and the stunningly tasty Smoked Salmon Chowder. All five are, in their own ways, on par with the New England version Pike Place is best known for.<br />
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This restaurant, though, is often erroneously thought of as 'chowder-only'. Don't be fooled and miss out - Pike Place Chowder offers a wide variety of fresh seafood baskets, along with a slew of bisques, salads, and sandwiches. For fish and chips, customers can choose fried coconut prawns, fresh oysters, cod, or salmon to go along with their fries. As for sandwiches, Pike Place pumps out dozens a day. The most popular is the Crab Roll, a sourdough bun topped with heaps of fresh crab meat, mayo, lemon, and secret seasoning. A close second is the smoked salmon sandwich, where pieces of salmon are tossed in a roasted corn salsa and served cold on a bun. Speaking of buns, this little shop uses some of the best bread I've had the pleasure of eating. The sourdough that comes with each cup of soup is flaky yet firm. It holds up when dunked and requires a good bit of chewing when consumed before immersion.<br />
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Pike Place Chowder is a gem in a city filled with stunningly-good establishments. From coffee shops to Asian markets, Seattle has it all, especially seafood. If you are in the "Emerald City" and have a hankering for a tasty chowder, crab roll or box of fish an chips, drive on over to Pike Street and hit this place up; you will not be disappointed.<br />
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<a href="http://www.urbanspoon.com/r/1/356/restaurant/Downtown/Pike-Place-Chowder-Seattle"><img alt="Pike Place Chowder on Urbanspoon" src="http://www.urbanspoon.com/b/link/356/minilink.gif" style="border: none; height: 36px; padding: 0px; width: 130px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-38075082072733002212013-04-04T17:50:00.000-07:002013-04-04T17:50:12.514-07:00The ReturnTaste. food blog has, finally, after a 6-month hiatus, returned. Over the break, we were featured in numerous articles both online and in print. Thank you to everyone who gave us a shout-out! Now, with this added boost, regular blogging will begin. In other news, we just received our 10,000th individual, world-wide hit! Thank you for the continued support; we left with only 6,000 last October.<br />
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Here's the truly big news:<br />
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In the half a year seen we last typed out our love for cuisine, Taste.'s dedicated foodies have visited and toured a half-dozen regions of the U.S. Along with the already planned (extensive) coverage of SF and Northern California, new delicious additions are here. I am proud to announce the official expansion of "Taste." into Seattle, Denver, Portland, Western Oregon, and the sunny Los Angeles Metro Area! To maintain our sanity while writing dozens of articles, we have decided to drop Tampa Bay and nix our upcoming addition Houston. Don't worry; we'll add the Eastern U.S. back in the next year. Look forward to expansion into New York City, Boston, and New Orleans!<br />
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Below is a catalogue of upcoming reviews and specials for our territories, both new and old. (This list is for the next three months - yeah, that's a ton of content!) Which one are you most excited for?!?!<br />
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San Francisco:<br />
-Special: Pier 39: A Treatise on Tourism and Cuisine<br />
-Special: Neighborhoods: Eating in a Diverse City<br />
-Boccalone (Restaurant Review)<br />
-Chez Panisse (Restaurant Review)<br />
-Ike's Place (Restaurant Review)<br />
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San Jose:<br />
-Special: The Resurgence of a City<br />
-Falafel Drive-In (Restaurant Review)<br />
-Souvlaki Skewers (Restaurant Review)<br />
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Los Angeles:<br />
-Special: Eating in the Happiest Place on Earth<br />
-Special: SoCal Food Trucks<br />
-El Patio Drive-In (Restaurant Review)<br />
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Seattle:<br />
-Special: Emerald City Eats<br />
-Special: Pike's Place Market<br />
-Special: Seattle's Sandwich Shops<br />
-Pike Place Chowder (Restaurant Review)<br />
-Piroshky Piroshky (Restaurant Review)<br />
-Ezell's Chicken (Restaurant Review)<br />
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Portland:<br />
-Voodoo Doughnut (Restaurant Review)<br />
-Bijou Cafe (Restaurant Review)<br />
-Michael's Beef (Restaurant Review)<br />
-Special: Our "Weirdest" City<br />
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Western Oregon:<br />
-Local Ocean (Newport) (Restaurant Review)<br />
-Sweet Life Patisserie (Eugene) (Restaurant Review)<br />
-Noodle Cafe (Newport) Restaurant Review)<br />
-Big Stuff BBQ (Cottage Grove) (Restaurant Review)<br />
-Wiley's World Pasta Shoppe (Ashland) (Restaurant Review)<br />
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Denver/Boulder:<br />
-Illegal Pete's (Restaurant Review)<br />
-Arlene's Bistro and Creperie (Restaurant Review)<br />
-Special: Mile High Eats<br />
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G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-61167896141443040382012-10-28T14:09:00.002-07:002012-10-28T15:29:55.442-07:00Bakery Nouveau (Bakery/Desserts), Seattle, WA<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: #b45f06;"><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">This restaurant in Seattle's foodie-famous western end is the epitome of excellence. I have never dined at a finer baking establishment in my life - before or since. Each pastry is perfectly crafted in every sense of the word (perfection, that is), and whether it be savory or sweet, you will surely enjoy whatever you order. Bakeries are, of course, more known for sugar than salt. Bakery Nouveau has an immense list of offerings from not-so-regular chocolate cake to their specialty "Phoenix". Simply put, </span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">I would heavily contemplate making the 1,000 mile drive just for this pastry; in fact, I do almost every day. Common sense and fuel prices win out in the end, but my desire is never quelled. </span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">I first purchased this dessert early in the morning on a beautiful Seattle day, but did not have a chance to eat it until late that night in Newport, Oregon. It held up miraculously well, a testament to the sturdiness of the boxes the bakery uses and the cakes which fill them. I initially intended to take a single bite and put the guilt-laden sweet away for the morning, but my will shattered. Creamy caramel mousse mixed with pear and chocolate varieties melted my taste buds. The chocolate sponge cake which formed the base was equally delicious, but arguably my favorite part was the thick sea of gooey caramel topping the cake. It seemed improbable that such a weak structure could hold up such an ocean of formerly liquified sugar but it did by some otherworldly influence.</span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;"> Though obviously a diet-breaker, I found sacrificing some of the roominess in my jeans was a worthy trade-off.</span></span><br />
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<span style="background-color: #b45f06;"><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Another option is any one of their huge variety of fruit tarts and danishes. </span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">The apple tart is a succulent creation with fresh sliced Washington apples in a crispy puff exterior. The interior is actually a frangipan, or pastry cream with almond cream and apple filling. It is almost like a preserve in flavor when paired with the apricot glaze on top, but calling it one seems offensive. The entire sweet is covered in a delectable streusel as well, finishing off the perfect dessert. </span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">The pear option is quite different surprisingly. Though the same pate sucre crust awaits the diner, this one is filled cherries and pears, and then topped off with a tasty raspberry jam. The same apricot glaze coats the pastry, which is then, in turn, covered in sliced almonds. Both are two of the finest sweets I have had the pleasure to eat.</span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;"> </span></span><br />
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<span style="background-color: #b45f06; font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Bakery Nouveau proves they are far from a one-trick pony by offering an intensely delicious array of savory pastries. Though their signature is the salmon quiche (apparently something not offered when I went in, bummer), all of their savory options are simply amazing. My favorite is the spinach quiche, usually the plainest one possible. This dish is the traditional tour de force for any French inspired restaurant. Bakery Nouveau's easily beats out the dozens of others I am used to back home in California. Giant slices of egg and spinach goodness are plated on finery and then topped with, wait for it, nothing. For once, simplicity wins out over ingenuity in the age old bakery battle of what ingredients can - and should - be shoved into classics.</span><br />
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<span style="background-color: #b45f06;"><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Enough with the savory detour, let's get back on the sweet track with this restaurant's twice-baked almond croissant. </span><span style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Croissants were not one of my loves before Bakery Nouveau. I never really liked the buttery French rolls for some strange reason until I entered the hallowed patisserie. There they feature a number of the finest croissants available, all house-made of course. The one that immediately caught my eye was the twice-baked almond. Soaked to it's core in simple syrup, this almond-lover's dream contained and was topped with both almond cream and sliced nuts. For a croissant hater to fall in love with a variety of said pastry, you better believe it had to be something special.</span></span><br />
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<span style="background-color: #b45f06; font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Bakery Nouveau is easily the best bakery (and one of the top restaurants, period) I have had the pleasure of dining at; I recommend it to anyone with a sweet tooth in the Washington area. For that matter, anyone in the U.S. who has an day of and a few hundred dollars should take a vacation to Seattle to try this establishment and the thousands of others that call the city home.</span><br />
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<a href="http://www.urbanspoon.com/r/1/43642/restaurant/West-Seattle/Bakery-Nouveau-Seattle"><img alt="Bakery Nouveau on Urbanspoon" src="http://www.urbanspoon.com/b/logo/43642/biglogo.gif" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-14257866549839013022012-06-24T17:13:00.004-07:002012-06-24T17:22:19.693-07:00Special: Boulder, ColoradoNearly 1,000 miles from my comfortable desk and Apple computer lies a land unknown to many and adored by thousands more. It is a slice of a big city with a small-town feel situated just a few miles North of Denver, Colorado. This mystical region of food lore is known as Boulder. Settled as early as 1858, this city of just around 100,000 hungry citizens loves just two things: the UC Boulder Buffs and great cuisine. I had the immense fortune to be able to sample both over a four-day stop in the metro. Here's the story of the second mile-high city.<br />
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</div>There a few greater places on Earth for a bite than this quaint college town, which was ranked by Bon Appetit magazine as the foodiest town of 2010. After my trip, I can happily corroborate the magazine's findings. From the fancy to the affordable, Boulder simply has it all. On the expensive end, there's the city's flagship restaurant, <i>Frasca Food and Wine</i>, which features a head chef named Lachlan MacKinnon-Patterson, a culinary artist known to the world after a successful run on Bravo's popular "Top Chef" television program. Coming back down to the wallets of your average university attendee, Boulder features a stretch of restaurants on University Avenue and an open air mall on Pearl Street that boast dozens of top and affordable restaurants. One such stop is the <i>Mountain Sun Pub and Brewery</i>, a cherished local stop for gourmet burgers and microbrews.<br />
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</div>Unfortunately for my tastebuds, neither heavyweight establishment drooled over above were in the cards for my tour first of the city. What I did eat, though, proved an astonishing and previously inconceivable theory; Boulder, for such a small place, has immense depth when it comes to restaurants. My travels took me to only a single eatery considered among Boulder's top 100, that one being the French creperie <i>Crepes A La Carte</i> on Pearl Street. Even still, nearly every experience was positive on par with the finest casual eateries I have ever dined at. <i>Geisty's Dogg House</i>, just a short walk from the university, is my second most-loved stop for hotdogs behind <i>Show Dogs </i>of San Francisco. I ordered a regional specialty, bison, as my meat of choice. What I received was a buffalo sausage cooked to perfection and topped with hot mustard and jalapeño slaw. The whole item was nearly nine inches long and wrapped in a butter-toasted sourdough bun for only $6.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwjYM9WCLb0P9oH5jAdE7o13i15rbZZn8ndwKREg5wp0rwgbtRUl30CH3nCtuzMnmCZ_FWzHmLuq5eKkKbFN3H03guMD_zaERySrsy4QYJTtnaia-75DHpW3gKVjUMeIN-up1G3AIgIk/s1600/thumb_600.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVwjYM9WCLb0P9oH5jAdE7o13i15rbZZn8ndwKREg5wp0rwgbtRUl30CH3nCtuzMnmCZ_FWzHmLuq5eKkKbFN3H03guMD_zaERySrsy4QYJTtnaia-75DHpW3gKVjUMeIN-up1G3AIgIk/s200/thumb_600.jpg" width="200" /></a>Another such stop proved to be <i>Illegal Pete's</i>, a gourmet chain of five establishments located throughout the Boulder-Denver metro area. With a combination of simplistic chefs and loyal customers, this restaurant has moved to the forefront of Hispanic-influenced cuisine in the college town. <i>Chipotle</i> style tacos and burritos are their specialty. The standard meats are all there - chicken, steak, shredded beef, and carnitas - along with a vegetarian and a primavera option. I ordered a grilled steak taco in a flour tortilla and then proceeded to unload half the condiment bar onto it. Roasted green peppers, queso fresco, sour cream, black beans, and a small helping of white rice all were carefully added to the behemoth dish. All the flavors were simply spot-on and strangely light, giving me the hard-fought urge to purchase a second and a third. It still stands as possibly the best "non-traditional" taco I have ever consumed.<br />
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From the fancy to the simplistic, Boulder, the city of Buffs, has everything any foodie could possibly desire. Whether it is world famous <i>Frasca </i>or the lesser known establishments, every dish here is worth eating. Typing this a back home in California makes me crave everything I miss about my favorite mile-high city. I can only hope I have the fortune of one day going back and trying all the unexplored wonders Boulder has to offer to those willing to look.G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-90850058906951201322012-06-12T21:57:00.002-07:002012-06-20T21:33:48.780-07:00Restart!As you may have noticed, Taste. has been very quiet recently. With just one post in the past three months, I am sure you've been getting a little bored with it. After all, how many times can you read about the same Thai restaurant without bawling?<br />
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Well, now there's something to look forward to. Taste. will be getting back off the ground in a big way starting this week. In addition to some of the best restaurants in the Bay and Northern California, look forward to more write-ups in Tampa Bay and a whole new set including top eateries in Boulder, Colorado, America's foodiest small city. Just typing this leaves me tingling with excitement. See you soon, and good eatings.<br />
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-Taste.G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-33835110940737059292012-05-20T17:15:00.004-07:002012-05-20T17:26:45.542-07:00Krung Thai, (Thai), San Jose, CAKrung Thai, arguably San Jose's best Thai restaurant since it's opening years prior, has just recently won my acclaim. For years I had driven by the sleepy main-street store waiting for the day I would dare to try it; yet at the same time, I feared the dinner I'd have to. All this confusion can be simply explained by the fact I had little knowledge of Krung Thai's brilliance and esteem. At the same time, my overwhelming dislike of the Thai cuisine (or at least San Jose's version) helped keep me away. Adding to the errors even after dining, I just recently realized I have been contributing to the location blocks South, which I have yet to try. This is a minimal discrepancy, as both serve the same food and are owned by the same Thai family, so I will continue writing this article as if nothing were in question.<br />
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</div></div><div>Krung Thai's aura of excellence has been built by great service, better than average food, and a outpouring of love from the online community. Falling into the food category is one area the restaurant specializes in, appetizers. Delicious and traditional small plates flow out of the kitchen at rapid speeds, seeing that each table has at least two to it's name. The most popular may be the Satay, a Thai specialty. This savory stick of marinated meat comes in either pork or chicken and is nearly always served with a peanut oil sauce. Another favorite is the Kung Tod, or fried prawns, consisting of - you guessed it - a plate of perfectly fried seafood served with Thai sweet sauce.</div><div><br />
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</div><div>The restaurant's famous<span class="Apple-style-span" style="line-height: 16px;"> appetizers and succulent desserts set the stage for mediocrity in the main course. However, Krung Thai breaks free from San Jose's traditional downfall - the inability to plate three perfect plates in a single meal. The middle entree is surely the best. E</span><span class="Apple-style-span" style="line-height: 16px;">ach dish has an affordable price tag to go with stunning flavor. The Yellow Curry is a perfect example, with large hunks of savory chicken and potatoes awash in a golden coconut sauce. A personal favorite is the Pad Ka-Na Prik Hang, or marinated beef with Chinese broccoli, a dish lathered in oyster broth. The dried red chills add an unexpected kick of subtle heat that pairs well with the boiled broccoli and savory beef.</span><br />
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</span></div><div><span class="Apple-style-span" style="line-height: 16px;">For dessert comes sweet offerings such as the mango ice cream with fried banana, whose combination of oil and fruity cream </span><span class="Apple-style-span" style="line-height: 16px;">makes for a wonderful finish. Never before had I tried mangoes and bananas as separate components of the same dessert. Now, it's something I regularly crave. The aromatic mango ice cream created a nice (albeit soupy) counterpart for the sweet crunch of the fried banana Thankfully, the dairy component was rather like a gelato in texture and took much longer to melt than a normal scoop, allowing the textures to be featured as ugh as the flavors.</span><br />
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<span class="Apple-style-span" style="line-height: 16px;">Krung Thai has to be a top choice for dinner any time you stumble into the South Bay, a region known for mediocre cuisine when compared to the vibrant scenes of San Francisco, Oakland, and the North Bay. Krung Thai gives me and many others who call San Jose home hope that our little slice of California may soon develop into a renowned foodie hub.</span></div><br />
<a href="http://www.urbanspoon.com/r/6/86169/restaurant/Krung-Thai-San-Jose"><img alt="Krung Thai on Urbanspoon" src="http://www.urbanspoon.com/b/link/86169/minilink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 36px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 130px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-85918230794541275312012-03-17T21:42:00.003-07:002012-03-17T21:54:17.562-07:00A Slice of New York (Pizza), San Jose, California<div class="separator" style="clear: both; text-align: left;">A Slice of New York lives up to it's name. Everything from floor to ceiling creams "NEW YORK!!!". That is not meant as an analogy or cute literary line, but as fact. Their fifteen-foot ceilings are covered in pictures of NYC's subways, skyline, and cuisine. The restaurant just has one of those vibes when you walk in. It sends a welcome chill down your spine, like you simply know staying there means a great time in your near future. Essentially, at first <u>step</u>, not even first bite, you can be confident your meal is in good hands.</div><br />
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Though the visual and atmospheric attraction ends there, the fun has just begun for the customer. Following that, they will experience excellent service and top-caliber food I have been hinting at since line one. Around a dozen signature pies are served here. The City slice is my personal favorite, with The Sutton a close second. The first of the two sports sausage, pepperoni, olives, and vegetables. This combination-style pie has you from the start. Each ingredient comes through just enough to be appreciated in full. At the start, you catch a touch of the sausage, and as you continue to the crust, the produce and fungi take the front seat. Throughout, spicy hints of pepperoni make their way in.<br />
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The latter pizza is almost as good, but is one I find nearly too bland. The strong meat flavor hits you from the start. Following it comes more and more mushroom. The Sutton is finished off with a perfect crust that is crispy to the touch, but soft in the center. There is nothing better than folding your pizza in half and hearing the crunch of the edge as it breaks in half. Both are a mere four dollars for a colossal slice. Two will fill you up, and a drink is free with the pair.<br />
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A Slice of New York is San Jose's premier stop for an East-Coast triangle of heaven, and may even knock off growing juggernauts such as Bocca Lupo (a traditional Italian version). With it's pizza, pricing, service, atmosphere, and decor, it is a complete package. That is a phrase often said, but rarely accurate. At A Slice of New York, it rings true.<br />
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<a href="http://www.urbanspoon.com/r/6/763166/restaurant/A-Slice-of-New-York-San-Jose"><img alt="A Slice of New York on Urbanspoon" src="http://www.urbanspoon.com/b/link/763166/minilink.gif" style="border: none; height: 36px; width: 130px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com2tag:blogger.com,1999:blog-3429099211658115043.post-21484396962454855462012-03-16T22:34:00.000-07:002012-03-16T22:34:45.958-07:00Naglee Park Garage (American), San Jose, California<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nIs6ee20GlsKavZShP6vYp4Plk6LQ8in7egQJ2T63hJ1pSfCV9I2su_4Nyy2artlnMq1Bk7rz72kWmB-5_S5OhprZ0zBs71Ri2n9QcBrKDvLub91Sbw1EQqo-Jy20h7yqgmfl-u00og/s1600/naglee_park_garage_kitchen_cuisine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6nIs6ee20GlsKavZShP6vYp4Plk6LQ8in7egQJ2T63hJ1pSfCV9I2su_4Nyy2artlnMq1Bk7rz72kWmB-5_S5OhprZ0zBs71Ri2n9QcBrKDvLub91Sbw1EQqo-Jy20h7yqgmfl-u00og/s320/naglee_park_garage_kitchen_cuisine.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Dreams can be built on Naglee Park Garage. Dreams on how they made the restaurant what it is today, dreams on how to afford the food, and, most of all, dreams as to just how good the food will be. While being able to purchase the fancy burgers is a sure question mark, no concern needs to be placed on the quality of the food - it's delicious.<br />
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When you have a good-sized chunk of meat, some Portobello Mushrooms and some tasty Swiss cheese, what could you make except a delicious burger. Maybe a nice pasta... At Naglee Park Garage, though, they specialize in the creation of mouth-watering burgers. Though each lip smacking beef patty packs a financial punch ($10-$15 dollars per burger), the size and quality makes up for the stimulus-sized bill. The meat is tender flavorful, and the remaining ingredients taste fresh and hearty. It's a real burger! A real good one, that is.<br />
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If you love juicy meat in your burgers and gooey cheese under a bun, you need to stop by Naglee Park. Then, there's the homey feel of the popular restaurant and the excellent service, two other undeniable pluses. Most of all, you have to appreciate Guy Fieri exposing this San Jose hotspot to the world. He got this one right.<br />
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<a href="http://www.urbanspoon.com/r/6/88019/restaurant/Naglee-Park-Garage-San-Jose" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Naglee Park Garage on Urbanspoon" src="http://www.urbanspoon.com/b/logo/88019/biglogo.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; height: 34px; width: 104px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-9623961257504121802012-03-16T19:45:00.004-07:002012-03-16T19:56:49.265-07:00The Fish House (Seafood), Ruskin, Florida<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPmwLdvz_nN8ZmtXMgmiX_94TRuHi2jKc_cz79FEfAEDRxY8AQQ0RLOUWPZgsAcYCbJRPQf1OSgf4_fETGWF4UJT6DPRsjPLVtWtqdunCQ4WtWbvYZqY3edmDl6o_tOlvftScyeiWFdk/s1600/the_fish_house.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPmwLdvz_nN8ZmtXMgmiX_94TRuHi2jKc_cz79FEfAEDRxY8AQQ0RLOUWPZgsAcYCbJRPQf1OSgf4_fETGWF4UJT6DPRsjPLVtWtqdunCQ4WtWbvYZqY3edmDl6o_tOlvftScyeiWFdk/s200/the_fish_house.jpg" width="200" /></a></div><a href="http://www.urbanspoon.com/r/30/1282598/restaurant/Tampa-Bay/Fish-House-Ruskin" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Fish House on Urbanspoon" height="145" src="http://www.urbanspoon.com/b/link/1282598/biglink.gif" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial;" width="200" /></a><br />
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My trip to beautiful Tampa Bay would simply not have been complete without a visit to this shack legendary for it's fresh-caught fish sandwiches. The Fish House was rumored to have, along with strange business hours, excellent food at affordable prices. The fish, or so I heard, had a perfect set of seasoning and a picture-worthy fry. Nothing here was supposed to be anything short of spectacular. And, of course, it wasn't. Every whisper proved true as this lonely wood frame of a building won my affection at first bite. I myself dined on a succulent Grouper offering crafted out of newly captured seafood, a bun, and a light fry. Basically, think of fish fillet shoved in a Po Boy in the place of shrimp or andouille. It was to die for, a far too often used phrase that I have to use to accurately describe this sandwich. If you find yourself in the vicinity of Ruskin, the long drive here and sometimes insanely<br />
long wait would be well worth it. After one taste of the<br />
Fish House's Grouper sandwiches,<br />
you'll understand for yourself.G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-71621940187690365752012-03-09T23:00:00.001-08:002012-03-09T23:00:46.081-08:00That's Sweet!, Pleasanton, CA<span class="Apple-style-span" style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">The streets just got a whole lot sweeter with the unveiling of That's Sweet, one of the Bay Area's first mobile bakeries. The treats that come off this truck are on par with the best, including the hundreds of stationary cupcake shops located in the region. The rich frosting perfectly complements the base, and the fillings inside each goody are equally succulent. Lemon Buttercream has a tangy lemon center, for example, while Vanilla Salted Caramel is filled with fleur de sel. </span><br />
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<span class="Apple-style-span" style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">This truck is not limited to classics, either, as it has a firm root in the extra-ordinary with a Chocolate Maple Bacon offering that has breakfast and confection fans alike drooling for a taste. This delicacy in particular combines rich, sponge-textured cake and a maple frosting coated with savory bacon bits to create a tantalizing dessert. Like all of That's Sweet's other cupcake offerings, the pork option is an affordable $3 flat.</span><br />
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<span class="Apple-style-span" style="font-family: Helvetica, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 16px;">Next up is a traditional offering: Red Velvet. A vanilla frosting covers the top of this blood red pastry. It is simple, yet delicious, as even those like myself who shy away from red velvet choices enjoy this treat. It is a perfect foursome of baked flavors; red velvet, lemon buttercream, caramel and chocolate bacon, all of which are served separately or all together at this mobile eatery based in the diverse East Bay.</span><br />
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<a href="http://www.urbanspoon.com/r/6/1655289/restaurant/Thats-Sweet-Truck-Pleasanton"><img alt="That's Sweet Truck on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1655289/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-14744496010478131702012-02-25T21:34:00.008-08:002012-02-25T22:40:07.860-08:00Bay Area Top Twenty Food Trucks - 2012<div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Hundreds of the world's best roam the streets of the Bay Area. We talk not of business men and celebrities, but of food trucks and carts. This growing movement has become a fixture in Bay Area culture from San Francisco to Oakland to San Jose. Here are the Bay Area's top twenty mobile eateries.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#1 - Sam's Chowdermobile, Half Moon Bay</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
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</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Sam's, of Sam's Chowder House in Half Moon Bay, is our top truck because of the amazing food. It simply does not get any better than a Lobster Roll and cup of Clam Chowder on a cold San Francisco morning.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#2 - Spencer on the Go!, San Francisco</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><br />
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</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">This on-wheels version of Chez Spencer serves up traditional French fare, earning the title of San Francisco's first "mobile bistro". This top-tier truck plates everything you can think of including their famous escargot lollipops, giving them solid control of the second slot on our top twenty board.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#3 - Creme Brûlée Cart, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD33xfohNr5pGXtG7aVwy4ivbEgmn8piQLD6EODxhQTBrkQtfxQ_l76uy2SCViMiCY_9MO0-6ctYz-ocs5D9wzqxvuRYQ6hyphenhyphen6Tx1Lq8kiuqaU2B_vW6C5m1kz7O-n-lJ9CRqSKjzsHG4s/s1600/216696_10150399223222571_264226642570_10426617_509186_n-602x451.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD33xfohNr5pGXtG7aVwy4ivbEgmn8piQLD6EODxhQTBrkQtfxQ_l76uy2SCViMiCY_9MO0-6ctYz-ocs5D9wzqxvuRYQ6hyphenhyphen6Tx1Lq8kiuqaU2B_vW6C5m1kz7O-n-lJ9CRqSKjzsHG4s/s320/216696_10150399223222571_264226642570_10426617_509186_n-602x451.jpg" width="320" /></a></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><br />
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</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Another San Francisco legend, the Creme Brûlée Cart pulls in at number three because of it's traditional and not-so-traditional array of French desserts that has stolen the hearts of thousands of Bay Area foodies. </span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#4 - Chairman Bao, San Francisco</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><br />
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</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">A creative name, appealing truck design and, above all, outstanding food puts this truck at number four in our countdown of the Bay’s top twenty. From Pork Belly Steamed Buns to baked duck ones, The Chairman shows a mastery of all meats - and displays how different styles of Chinese Bao can taste so good.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#5 - Hapa SF, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG-FV4_MQtd4m5uCYIwdj_IKSAnZlwHJJlEJkWaIdGIDpFL2kRo4qWdGJqRg0KPfMTf75xz11MBdeDE5tc-wNg88JybrVz6t6aRLP7vo59zXHHTMW6D3YcotWjeYdQFsOvT0eLVKdgrc/s1600/tumblr_l1nxx6ztxx1qzzxaqo1_500.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYG-FV4_MQtd4m5uCYIwdj_IKSAnZlwHJJlEJkWaIdGIDpFL2kRo4qWdGJqRg0KPfMTf75xz11MBdeDE5tc-wNg88JybrVz6t6aRLP7vo59zXHHTMW6D3YcotWjeYdQFsOvT0eLVKdgrc/s320/tumblr_l1nxx6ztxx1qzzxaqo1_500.jpg" width="320" /></a></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><br />
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Hapa gets the five spot for it’s modern take on Filipino food that leaves us all in awe. Still, it sticks to tradition in it’s menu with delicious offerings such as Chicken Adobo and Sisig. Fresh ingredients and amazing flavors greet the customer at every trip to Hapa. </div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#6 - Sanguchon, San Francisco</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMXWUVJoRnqE3dVV9wwKXOI7WpcKCJBDXIpr_Eog-XIBg7U3KUEl00Hpp9bSwzVN-GN-OS4md_ihLKZRZTXN9PkpNrAJS7MWVhC-oC5HTl9IR8XM5fXD8tCEYOaUTSwbD6x_NpcUSNWw/s1600/Sanguchon+Food+Truck.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoMXWUVJoRnqE3dVV9wwKXOI7WpcKCJBDXIpr_Eog-XIBg7U3KUEl00Hpp9bSwzVN-GN-OS4md_ihLKZRZTXN9PkpNrAJS7MWVhC-oC5HTl9IR8XM5fXD8tCEYOaUTSwbD6x_NpcUSNWw/s320/Sanguchon+Food+Truck.jpg" width="320" /></a></div><br />
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Peruvian cuisine has found itself a home on the streets in Sanguchon, the first truck of it’s kind in San Francisco. Sandwiches are the highlight at this mobile Sangucheria, with options ranging from Pan Con Chicharron (fried pork) to Lomo Saltado (seasoned steak). <span style="letter-spacing: 0px;"></span><br />
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<b>#7 - Treatbot, San Jose</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqrbeE-g9mMOr9TFpAJTRQ77NcHki7i_DUyQmQwRdm0MnsvicgpH_6vSvGkameBH61waR1lOunf_MgaxoYfe40N16rIit4lVSbGGsOIT0e79Bbt9aPl5VJqYlvVRQ_qN_SdXxqKzXD4k/s1600/l-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitqrbeE-g9mMOr9TFpAJTRQ77NcHki7i_DUyQmQwRdm0MnsvicgpH_6vSvGkameBH61waR1lOunf_MgaxoYfe40N16rIit4lVSbGGsOIT0e79Bbt9aPl5VJqYlvVRQ_qN_SdXxqKzXD4k/s320/l-3.jpg" width="320" /></a></div><b><br />
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The South Bay’s crown jewel, Treatbot, claims number seven with it’s decadent ice cream and futuristic style. Inventive flavors and smooth, rich ice cream help push it above dozens of other worthy wagons.<br />
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<span style="letter-spacing: 0px;"><b>#8 - Curry Up Now, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI0QboyQ2y7n2KxhALwN85OC1c1WsVBdfES_rj60BYEx6836by_Qmdr2zNRslaczraqFMn1QIgqx0Ai9nCwmffz2rtNWdXMPmRUZOcPP3cTUzshR2Qwj2b0Ggaa-S726R8Q5PXk9fSjk/s1600/curry-up-truck.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEI0QboyQ2y7n2KxhALwN85OC1c1WsVBdfES_rj60BYEx6836by_Qmdr2zNRslaczraqFMn1QIgqx0Ai9nCwmffz2rtNWdXMPmRUZOcPP3cTUzshR2Qwj2b0Ggaa-S726R8Q5PXk9fSjk/s320/curry-up-truck.jpg" width="320" /></a></div><b><br />
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CUN is a Bay Area favorite. Great, innovative food has earned it that title. Their Tikka Masala Burritos are just one example of their iconic Indian/Mexican-fusion fare.</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#9 - Bacon Bacon, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Yes, they serve bacon, and a lot of it. Bacon Bacon is the first of it’s kind - an eatery that serves little but bacon. Vegetarians beware everything from their bacon burgers to the famous Bacon Bouquet, a dish consisting of five slices of the heavenly meat.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#10 - KoJa Kitchen, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">This Korean/Japanese truck serves up new-age Far East fare with options such as the short rib rice bun. This is essentially two rice cakes with a helping of spiced meat layered inside topped with sauce and sesame seeds. Oh, is it delicious.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#11 - Grillstars, Union City</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"> BBQ has never been so good. Grillstars hits the streets with smoked meats, sandwiches, and hotdogs unlike any seen before in the Bay. Since the meats are left to smoke for a full twelve hours, this truck sells out quick at rallies. How can you be disappointed with commitment to excellence?</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#12 - Senor Sisig, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Mexican fusion is nothing terribly new on gourmet food trucks. Filipino-Mexican fusion? Yeah, that’s a little different. Senor Sisig gets this slot for it’s ability to pump out great Filipino fare in South of the Border packaging, such as tortillas and taco shells.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#13 - An the Go, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">Our first Vietnamese slot goes to An the Go and it’s famous Garlic Noodles. Don’t be fooled - that’s not all they serve. This truck has versatility, as it also aces Coconut Shrimp and barbecue Pork Skewers.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;"><b>#14 - The Rib Whip, San Francisco</b></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">The Rib Whip is San Francisco’s Grillstars, with barbecued meats and hot sandwiches being their specialty as well. They too run out fast any time they serve, so get there fast for a taste of Southwestern flare off of a killer truck.</span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#15 - O Mi Ninja, San Jose</b></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><br />
</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">Meet the second of our Vietnamese star trucks, O Mi Ninja. This truck is known for serving large and over the top Bahn Mi sandwiches. Their specialty, the Ninja, has a whopping eight proteins including Vietnamese Sausage, tofu, and bacon stuffed inside a foot-long French Roll. Add in some veggies and Ninja Sauce, and you are good to go. <span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#16 - MoGo BBQ, San Jose</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">One of San Jose’s most popular stops, MoGo delights customers with Korean-Mexican fusion. Their centerpiece is the Short Rib Burrito, a giant concoction consisting of meat, cabbage, tortilla, and sauce that can be yours for just seven dollars. They may be one of the better deals in town, as even their tasty tacos are an affordable two dollars each.<span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#17 - Nom Nom, San Francisco</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">The brother of the Los Angeles sensation, San Francisco’s Nom Nom gives out Bahn Mi on par with many trucks in the state. The menu is not limited to sandwiches, but it is what the truck is known for - great Bahn Mi.<span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#18 - BBQ Kalbi, San Jose</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">This truck ranks eighteenth for one reason, the food. Sure, the truck is nice and the service excellent, but the fare stands out. Amazing meats fill their affordable, good-sized tacos, which sell for a measly three dollars apiece, allowing you to escape with top-notch food for a little over ten dollars.<span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><br />
</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#19 - We Sushi, San Jose</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">This landmark truck simply had to be placed in the top twenty. It is the first time a sushi serving vehicle has rolled down Bay Area streets. The truck is similar in layout to an Izakaya bar, with equally excellent food. Even with the expensive equipment and high-caliber ingredients, We Sushi maintains a large, expansive menu at a low price to the customer.<span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><b>#20 - Seoul on Wheels, San Francisco</b><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;">Rounding out the top twenty is this gem. This truck pumps out delicious food at a slow pace, one so sluggish, you wonder when it’s coming. Still, the tacos are indeed excellent, prompting the masses to crowd around this rising star in the food truck community.<span style="letter-spacing: 0px;"></span></div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 19.0px;"><span style="letter-spacing: 0px;"></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="font: 16.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;"><span style="letter-spacing: 0px;">And there you have it, the Bay Area’s Top Twenty Trucks (2012). Feel free to comment on the results. Just remember, not everyone can be a winner, and there’s another dozen worthy of this list. Eat well, and submit more of your favorites for consideration in the next Top Twenty!</span></div>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com2tag:blogger.com,1999:blog-3429099211658115043.post-84002461965710834552012-01-18T18:07:00.000-08:002012-01-18T18:11:03.654-08:00Mykonos (Greek), Tampa Bay, FL<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPolDuD9A-irL96xCik3bkTdhw1SICDAY52J6lFk99tmt1UKbbk8v1qP8xCwK_TkgnhaLdrsst33Cnvz6dJi24ip0Y-QghMTYL5qLfI5k3vWTzV30AyS5tJaHaDvMqti4B27HkeGu3AnM/s1600/Tampa-Bay-Tarpon-Springs-Mykonos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPolDuD9A-irL96xCik3bkTdhw1SICDAY52J6lFk99tmt1UKbbk8v1qP8xCwK_TkgnhaLdrsst33Cnvz6dJi24ip0Y-QghMTYL5qLfI5k3vWTzV30AyS5tJaHaDvMqti4B27HkeGu3AnM/s200/Tampa-Bay-Tarpon-Springs-Mykonos.jpg" width="200" /></a></div>The hole-in-the-walls of America her their mascot: Mykonos Grill of Tarpon Springs, Florida. This place is ancient, traditional, and well-kept-up, though from the exterior shows that it shouldn't hold much promise. Inside is a Mediterranean wonderland, complete with the staple of the region, great food. Each dish served is seemingly better than the last, from a lemon, rice, and chicken soup to a wine-braised leg of lamb. The service is slower than average, but who minds that when being delivered one of the best meals of their lives? Tarpon Springs' most renowned restaurant has gotten even better over the years, something difficult to do for a restaurant this steeped in tradition. Hopefully, the next fifty years will be just as good as the opening decades. This one will be around for a long, long time.<br />
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<a href="http://www.urbanspoon.com/r/30/343563/restaurant/Tampa-Bay/Mykonos-Tarpon-Springs"><img alt="Mykonos on Urbanspoon" src="http://www.urbanspoon.com/b/link/343563/biglink.gif" style="border:none;width:200px;height:146px" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0tag:blogger.com,1999:blog-3429099211658115043.post-67559169362808778512012-01-18T17:43:00.000-08:002012-01-18T18:12:05.666-08:00Pizzeria Delfina (Italian), San Francisco, CAThe Italian pizzeria has finally found a home in the city of San Francisco. For years, the Bay Area has had an apparent trepidation towards traditional pizzerias of styles other than Cali-thin. Now, with major hotspots opening up in San Jose and Delfina's rise in The City, the scene seems to be finally changing. And what better restaurant than this is there to spearhead this growing movement? Pizzeria Delfina, with it's local flare and Napoletanian ideals, has become an instant classic in just a few short years of operation. After my first meal there, it received near-perfect marks with it's broad, yet simplistically themed menu containing dish after dish prepared to perfection.<br />
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A Funghi Misti combined with a Meyer lemon Aioli was my first impression after a plate of various marinated olives (a perfect starter) was scarfed down in seconds. And what a flawless first choice this platter of fungi was. The Chanterelles, Oysters and King's were bursting with various flavors and textures, only further accented by the aioli and light breading. This initial salvo of delight was quickly reinforced by two distinctly different pizzas - a Salsiccia and a Parma Pie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-qPke4tRuFTVgTtTPOkGvvZD2gdQ-Tuz9xKO_eynPxaXOHBT0SA_7_ku3aJ_vp0hDK5oyqkMxar1vOdc-gBRk9iD4zO6OkDMFMNtS9TVTKFh33HQ68lHh7bxS1sleJqeZZEYZAR33bM/s1600/20090102-delfina-marg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ-qPke4tRuFTVgTtTPOkGvvZD2gdQ-Tuz9xKO_eynPxaXOHBT0SA_7_ku3aJ_vp0hDK5oyqkMxar1vOdc-gBRk9iD4zO6OkDMFMNtS9TVTKFh33HQ68lHh7bxS1sleJqeZZEYZAR33bM/s200/20090102-delfina-marg.jpg" width="200" /></a></div><br />
The first - with it's ideal crust, bell peppers, onions, and house-prepared fennel sausage - has to go down in the books as my favorite sausage-based creation. The second, though, was what I crave all the more. Again, a prime crust and crushed tomato sauce awaited the consumer, but what separated it came on top. The beautiful combination of proscuitto and arugula overwhelmed me in every good way possible. Each element - the meat, the greens, the sauce, and the dough - melded together to give me the best pizza experience of my life, only rivaled by that of Pizza Bocca Lupo in San Jose.<br />
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</div>But, of course, the sortie was not yet finished. One last course remained: dessert. I ordered the coppa gelato with two flavors, Tahitian Vanilla Bean and Tcho Chocolate. This housemade, traditional gelato hit home. What seemed as a finale for Delfina affirmed it was only a beginning; this dish, and every other, convinced me that many a return trip would be of utmost necessity. Pizzeria Delfina has stolen my heart, and I never want it back.<br />
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<a href="http://www.urbanspoon.com/r/6/1416344/restaurant/Pacific-Heights/Pizzeria-Delfina-San-Francisco"><img alt="Pizzeria Delfina on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1416344/biglogo.gif" style="border:none;width:104px;height:34px" /></a>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com1tag:blogger.com,1999:blog-3429099211658115043.post-89666420939053510752012-01-07T00:00:00.002-08:002012-06-24T17:23:45.289-07:00Special: San Jose<div class="separator" style="clear: both; text-align: center;"><br />
</div>San Jose, California's third largest city with nearly one million residents, is not exactly known as a food power. In fact, this gleaming city to the South is better associated as being San Francisco's younger brother, formed around one year after the iconic metropolis to the North took shape. Complete with a height limited skyline and a knack for the unimpressive, San Jose has nothing to gawk at on the surface aside from a perennial Stanley Cup disappointment. But underneath all those layers of excess mingling with poverty, a site seen in many South Bay neighborhoods, there is a budding and booming food scene unlike many on Earth. While I will not invest in San Jose as a food city of present, it has the potential to become one of the nations top stops for a bite to eat.<br />
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<div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY4spL8RbCApHcj0dTrGXHBXeHS6RU0JFbIKANCxtQKFljq6lAySwK3IiyhfTeqfiTHq56u9mdd8iYi80JJGFR2LJPngtjkE_DKYPXdI_ne8sQcsNT2G8eHuSNIkk8vD-VXPC5nNHBohw/s320/san-jose.jpg" width="320" /></div><br />
</div><div>From the shining facade of the new San Pedro Square Market to the growing contingent of gourmet carts and trucks, this city is exploding; finally catching up to those so far ahead (S.F. and L.A., to name a few). New restaurants are popping up every day, and some already have the first hints of becoming world-renowned establishments. Pizza Bocca Lupo and Bibo's NY Pizza have bolstered the Italian side of the city, while Korean sensations Omogari and MoGo BBQ are sweeping up hundreds of new, returning customers.</div><div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieafPYZrJh-k5bAaMkGQuTrBLoAYwNPf2SrDDP7I4rUrnRDebH4h60DqYsSuTv2VT4Wm51ISzhjnjtWuxSaBx6DQT_xv-hAYB_NDTXCOkV2J8LUBZTbYDqTo7sd0USS6Xq1J1t-P8g-DI/s1600/best-fired-wood-fired-pizza-in-san-jose-authentic-wood-fired-pizza-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieafPYZrJh-k5bAaMkGQuTrBLoAYwNPf2SrDDP7I4rUrnRDebH4h60DqYsSuTv2VT4Wm51ISzhjnjtWuxSaBx6DQT_xv-hAYB_NDTXCOkV2J8LUBZTbYDqTo7sd0USS6Xq1J1t-P8g-DI/s320/best-fired-wood-fired-pizza-in-san-jose-authentic-wood-fired-pizza-1.jpg" width="320" /></a></div><br />
Also, San Jose and Santa Clara have taken the food truck boom to heart, unleashing a flood of excellent eateries on wheels, many of which participate in the city's rallies. SJ Eats, Word on the StreEats, and Moveable Feast are just a few of the big-name festivals found here. Some of these rallies have between ten and thirty trucks serving cuisines from Vietnamese to Cajun fusion. Also, San Jose's first sushi truck, (yes, you read right) We Sushi, just hit the streets, adding an element of the Far East never before seen on South Bay asphalt.</div><div><br />
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They are few and far between, but there are some gems in this concrete jungle. From institutions such as Henry's World Famous H-Life and Original Joe's to newbies like We Sushi and Pizza Bocca Lupo, this city proves it has the range and quality to compete with the juggernauts of California cuisine. San Jose is coming into it's own, just much more slowly than some residents might like. But, really, it already is fairly unique. This place is one where all cultures can combine and mingle on our plates, and where else can you say that but the Bay Area?</div>G.P.http://www.blogger.com/profile/07939749769979170925noreply@blogger.com0