OmiNinjaSJ (Vietnamese), San Jose, CA

My first gourmet food truck experience: part three. Yeah, I love this truck. Bahn Mi makes me shudder with delight. A ninja Bahn Mi, well, I think I just lost consciousness. I'm not sure I have ever tasted something so muddled in such a good way. Can you say crazy? Lemongrass chicken, beef, and tofu, just to name a few. Just a few toppings, that is. If one was to list everything in this heavenly sandwich, one's list would go out the door and around the corner. As for the truck besides the Bahn Mi? Well, it's pretty spectacular, too. The prices are surprisingly affordable, and the sheer amount of food they serve is off the charts. It's really a great deal, and a great restaurant on wheels.

Scoma's (Seafood, Californian), San Francisco, CA

There are few restaurants in the Bay Area as fabled and adored as Scoma's. At nearly fifty years old, it is a San Francisco landmark, as steeped in history as the rocks it sits upon. As for the food, well, as the website says, let it "speak for itself". Every offering this institution doles out is delectable. For one, there's the whole crab, heated or chilled. Then, there's a delicious offering of various ravioli that would make anyone's mouth water (with types including crab and lobster). Other plates of mouth watering seafood are abound on the menu, and the haters of the sea's bounty still have options, too. Scoma's serves Lamb, Steaks, and even two types of burger. But, the beauty of Scoma's doesn't end with the food. Sweeping panoramic views of the San Francisco area greet you once inside. From your perch a mere twenty feet above the water, you can view everything from Coit Tower and the Transamerica Pyramid to Ghiradelli Square and the high-rises on the Northern tip of the peninsula. With great service, an amazing meal and even better views, how could anyone go wrong at Scoma's?

Bibo's New York Pizza (San Jose, CA)

OK, Bibo's is as goos as it gets. As good as it gets for pizza, I mean. New York style, of course. On the West Coast, as well. Basically, there's a lot of factors, but they are still as good as it gets when it comes to New York style pizza on the West Coast. Yeah, for that, they're top notch. The crust is thin - not a Cali thin, but thin nonetheless - and the tomato sauce and cheese is killer. But even these attractively tasty features don't come close to matching the prowess of the toppings, whose sole mission in life is to make you go "What the-" and then, one bite later, have you saying "Well, who knew that went together?" Think I'm crazy. Clearly you have not tried Bibo's BBQ Chicken pizza. It takes insanity to the next level by combining chicken, BBQ sauce, pineapples and bacon (yeah people, bacon) on top of what is a surprisingly delicious pizza pie. If you still think I'm insane, what about their Slice of Heaven, a strange yet effective combination of bacon, fire roasted tomatoes, and basil? I tell you, this place is so crazy - and so delicious - that it's a crime not to stop by for a slice. Or two. Or three.

Rating: 8.4/10

Pizza Bocca Lupo

 

Pizza Bocca Lupo, you have won my love. I have been to many pizza restaurants up and down the California coast, and you, by far, claim victory. To this stellar restaurant I went with an army of friends and family. No one left unhappy. Sj Eats was fun, for sure, but your delicious circular pieces of heaven took top prize. Each slice seemed more delicious than the last. Your imported ingredients, ovens, and chefs make you a stellar copy of Naples. The Margherita pizza ordered by my group and I had a crispy crust, and a perfectly enjoyed spreading of ingredients that encompassed Proschiutto, Italian olives, Mushrooms, and Mozzerella. What a pizza, and what a restaurant. I can only hope that every meal I eat from this day forward consisting of pizza comes from your ovens.

Cafe Beaujolais (French)

Cafe Beaujolais symbolizes the Mendocino Coast in more ways than I can count. It is situated in a charming, quaint, former home located in the Mendocino "Business District". It has natural beauty surrounding it (an amazing garden), and a very high price tag per person, per meal. Also, the restaurant plates up stellar, and very traditional, dishes. All the above traits scream Mendocino. A high Zagat rating and shining Urbanspoon reviews also follow this restaurant around, making it appealing to even the biggest  penny pinchers. For starters, there's the Duck Leg Confit. It's basically a plate loaded with tender, slightly dry, but still quite appealing duck, Brie and fresh, house made Sourdough Bread. Also, Cafe Beaujolais' first course (appetizer) section of the menu includes crab cakes, a personal favorite. The cakes are more crab than filling (always a plus), and are nice and crisp on the outside, allowing you to begin each bite with a satisfying crunch or crackle. The next course brings a delicious Bouillabaisse to the table. Bouillabaisse is a rich, Cioppino-like seafood and chicken stew. The tomato broth is surprisingly lighter and more savory than that found in a tasty Cioppino. At Cafe Beaujolais, they seem to know how to prepare their seafood. This particular example included nicely cooked fish and mussels, leaving each person at the table satisfied and quite absolutely stuffed. You have to love a restaurant that can do seemingly anything well (within their respective cuisine).

Okayama Japanese

">Okayama Japanese has, for as long as I can remember, been great. The restaurant has been around for some 44 years, attracting a large following of South Bay foodies. It is so steeped in Japantown history that three generations of my family have dined at the restaurant. Now, as of Friday, August 19th, the ownership of the shop has changed. The old owner and his mother were the original creators of the dynasty. It's really a terrible loss for Japantown (with the selling of the restaurant), but many of the family's secret recipes have been passed down to the new restaurant's ownership. Hopefully, that symbolizes little change on the horizon. One can only hope. If that isn't the case, hopefully they'll at least retain the Chicken Udon and Beef Teriyaki, two of my favorite dishes. The Chicken Udon has a savory, delicious broth and pieces of tasty chicken packed together with noodles in a giant bowl of drool-worthy soup. The beef teriyaki has a magical sauce and a nice cooking technique, as it seems to come out perfectly done every time I order it. Another change I would despise would be a departure from the current decorations. A move of this sort would choke out much of the restaurant's immeasurable amount of charm. This restaurant has always felt like a home away from home to me, and hopefully that feeling's presence will be extended even without some of the kind people that worked there previously.

Quiche Lorraine

Quiche is a traditional French dish that dates as far back as 1550 A.D.. The more modern sense of Quiche Lorraine, though, only has traces to the 19th century. Still, it is one of the oldest and most popular dishes in the world. It is most often found in the South of France, where the hotter climate leans toward lighter fare. Strangely, though, it has become increasingly popular overseas, primarily in the United States and England. Though similar, the foreign versions are often twisted to reflect more popular flavors. In America, cheese is often added to the traditional French recipe. Also, other types of Quiche may contain onions, and in England, vegetables or seafood are often added. This is actually quite common, variation that is. Lorraines vary by family recipes, which are passed down through the generations. No two are said to be exactly the same.

Quiche Lorraine also has a very interesting international history. Over the years, the Lorraine region has flopped between German and French control. For this reason, much of Lorraine’s culture has German influence. This goes straight down to the cuisine. The word Quiche even has a German origin, stemming from the word Kuchen, meaning cake. 

So, to wrap up, Quiche Lorraine is a dish steeped in tradition. It is a major component in the French cuisine, and is quickly gaining popularity with people in America. Well, I suppose I better go now, I've got some Quiche to eat.