Feast

[SF] Kappou Gomi

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Six weeks ago, I got a text message from Lisa stating simply, "Just found us a new restaurant!!!!!!" That means a lot because both Lisa and I have become bored dining around San Francisco. She was excited at having found an establishment that is like those she discovered while traveling around Japan; authentic, intimate, and unlike anything else we have here in the Bay Area. There is a sign in the front window that warns the philistines: No Sushi. No Combination Plates. This is not your standard, Westernized Japanese restaurant. With an expansive ten-page menu, this is a restaurant based on the concept of lots of small plates. Not like an izakaya with a bar setting, the dark wood room is effectively serviced by attentive waiters and waitresses who are quick to offer suggestions.

The reason behind the lengthy menu is its layout; each ingredient with the descriptions of how that ingredient is prepared. For example, Gindara (black cod) has eight preparations: sakamushi (steamed with sake), oroshi-ni (simmered with grated daikon), teriyaki, yuan-grilled (soy sauce and sake marinade), sakekasu-grilled (sake less marinade), butter grilled, and panko-fried. With ingredients like eel, pork, duck, beef, chicken, shrimp, eggplant, tofu, krab, flounder, etc., it is easy to see why the menu is so extensive. And that does not include the fact that there is also shabu-shabu and sukiyaki offerings (with Wagyu beef for $80!). That's okay, we'll be back for those because there is so much to try...

With the help of our waitress, we managed to pick a selection of tastes, starting with a special that evening, toro sashimi served with fresh wasabi. More than just exceptional fish, the plating and offering was a cut above with shredded daikon and an interesting micro green served alongside the wasabi. Some of the best, melt-in-the-mouth tuna I have tasted. Being an uni fanatic, the preparation that Lisa wanted was served in a bowl with crab, an agar sheet, shredded vegetables, sliced chestnuts, and more than we could determine. It was clean and engaging with more gelatinous goo added for texture.

Another texturally-challenging dish (for those who have problems with gooey things -- which Lisa and I don't), was Mekabu-Su, vinegared sticky wakame (seaweed) topped with a raw quail egg. Served in a small, celadon green lotus bowl, here was a mouthful of viscous goodness. A dish we probably would not have considered had our waitress not been so passionate about suggesting was the butter-grilled scallops; four large, tender scallops in nothing other than simple brown butter. But the preparation was enhanced by its offering on top of a selection of grilled vegetables; sprouts and greens which were a delightful juxtaposition to the intensely rich scallops.

Another surprise was an offering of grilled oysters with egg yolk. It was actually a fresh grilled oyster encased in an omelet-like preparation, topped with toasted pine nuts and a sliced, crisp lotus root. We had debated ordering the chuwan-mushi and was glad we didn't; this was more than enough rich egg flavor which was definitely enhanced by the pine nuts. Best of all, they were very careful to not lose any of the oyster liquor in the preparation.

We finished our meal with their preparation of Japanese sweets, wagashi, three small offerings of delight; two red-bean based. The square wagashi was topped with lightly toasted rice bits and stuffed with a chestnut. The round, azuki-based wagashi was topped with a square of gold leaf and stronger than the square version. The last, round delight was an anmitsu, a chilled gelatin with fruit; large, golden raisins, orange peel, and a surprisingly different hint of celery which provided that surprise flavor.

Much of the joy of this type of dining is a sensation that many Westerners seem to miss: TEXTURE. There are complaints about some dishes not having enough TASTE when the cultural bias in Japanese food is often about the feel versus a strong flavor. That is not to say that there is no flavor to the courses, but that many times the dish is not about presenting a strong component of tastes, but a strong component of texture. And if you are willing to experiment and enjoy all that is offered, I can guarantee a stupendous experience. Personally, with a menu as expansive as Kappou Gomi is offering, I am anxious to go back and work my way through all of it.

Cassoulet 2009

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My old friends are well-seasoned in the ritual of my annual Cassoulet. The ritual is simple; once a year, the duck fat flowing in my veins runs thin and like a fine automobile requiring its regularly scheduled quarts of oil, my body begins its craving for this unctuously rich dish, redolent with duck confit, over three pounds of pork products, duck fat, and Tarbais beans. I have written in the past how I came about using my favorite recipe, Paula Wolfert's Toulouse-Style Cassoulet. It takes three days to make. It is a labor of love. I have to order specialty ingredients from a local importer, Joie de Vivre. I soak my beans and season my pork. A ragout is made a day in advance and the beans and duck and pork products are layered in the specially-designed bowl by Clay Coyote and baked for several hours.

Fearing my guests won't have enough to eat, I supplement the evening's offering with cheese and wine, crudité and charcouterie, stuffed mushroom caps and goat-cheese filled endive studded with port wine- and spice-soaked dried figs and candied pecans, an Alsatian onion tart and caviar. There were desserts and friends. Yes, the evening is truly all about the warmth of sharing the goodness of the richness of great food with the richness of true friendship.

I have truly fabulous friends. They brought the wine; some bubbly to start the evening with, a Moet Chandon Champagne. But then the magic: Without being told it was traditional, every one who brought a bottle, contributed that special juice which is traditional with cassoulet, a California Pinot Noir or a French Burgundy (they are the same grape, after all). From California, we reveled in an '07 La Crema from Sonoma, an '06 Domaine Alfred Chamisal Vineyard from Edna Valley, an '03 Marimar Estate Don Miguel Vineyard from the Russian River Valley, and a very special '98 Olivet Lane Estate, also from the Russian River Valley. That '98 Olivet was a close companion with the French '95 Blagny La Piece sous le Bois.

There has been requests for a second bowl this very cold, wintery season. The fact that San Francisco is experiencing unseasonably cold weather might demand an encore; several friends have considered chipping in for the ingredients, only to divide up the portions for T.V. dinners (it freezes VERY well and I have been known to go through the effort of a second production just for the left-over factor). I was to create a second go-around. In making the ragout for the cassoulet, I was left with a quart or so of the seasoned broth. Not wanting any of it to go to waste, I seared up a few Italian sausages, sautéed some mirepoix with pancetta, and recooked the broth with some Rancho Gordo Yellow Indian Woman Beans. Heartier than the creamy Tarbais beans, the second version of the cassoulet was in some ways, more satisfying than the first -- but maybe because I got to relish these leftovers over a few days in the quiet of the apartment without all the pageantry. Just a good friend stopping by for lunch, a mug of eggnot latté, and the cat who knows he gets to lick the bowl when I'm done.

[SF] Florio and the Lesbian Mussels

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Florio is a little restaurant in my neighborhood that I dine at only once or twice a year. Quite frankly, the menu has always been a bit too restrained for my tastes; generic steak frites and mundane roast chicken. Not bad at all, just dishes I always felt I could create at home. In fact, the times I have gone there I have always enjoyed myself, but was never blown away. But when my older sister comes to visit, Florio is a favorite for her for the very reasons I forget about it; she is a woman who revels in a good roast chicken, craves a hearty steak with fries, and loves its basic goodness.

When she arrived for the annual jaunt up Fillmore Street for pre-Thanksgiving shopping, I tried to steer her towards some other establishments. "S.P.Q.R. has a new chef," I entreated. "Japantown is just a block away," I reminded. Nope. She wanted Florio.

Trying to be a bit on the healthier side, I started with a salad of shaved fennel, anchovies, and pomelos. And was I ever surprised. That which used to earmark as staid and mundane was now surprisingly fresh and innovative. Sister Sue had a squash soup which was heightened with fresh wild mushrooms - so creamy and rich and engaging. Continuing in her vein of comfort food, Susan ordered a Berkshire pork Milanese with house-made sauerkraut, fingerling potatoes, and mustard sauce. Pounded thin like a veal cutlet, for $19 this dish was astonishingly good; tender, moist, and with a great crust, possibly made with the addition of panko for extra crunchiness. I was a bit jealous I hadn't ordered the dish myself.

Except that I had ordered mussels. From Totten Inlet, this was offered as a starter for $13.50 but with my salad opener, I wasn't worried that I had under-ordered. And then the mussels arrived. Crowned with an aïoli-topped crouton, I have to admit that I have never seen such engorged, fleshy, monstrously huge mussels. There is no way to get around the sexual innuendo of these bivalves, but beyond the obvious shape, the taste elevated the experience to one of ecstasy. They were tender and rich, a clean white-wine broth combining with the garlicky sauce of the aïoli to create a creamy milkiness akin to... well... Okay, I suppose saying the dish was orgasmic is going to far, huh? Enough said.

Suffice to say I have a new fondness and respect for Florio. It is far from staid and sedate. I have found a new gem in my neighborhood to bring friends. And a last word on service: Exemplary.

[LA] A.O.C.

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There is no irony in the fact that what could be considered my most memorable Los Angeles meal in recent history was not spent with a fellow foodie. I wanted to go somewhere special with Tony, who was my childhood friend and easily one of the most influential people in my early life. We hadn't seen each other in over 27 years so it was important for me to find a restaurant that would be indicative of great Los Angeles food, offer a wide selection, and that was near to the L.A. County Museum of Art, where we met prior to dinner. The irony is that Tony didn't care for much of the food at all -- but that is no reflection on AOC whatsoever. Tony is a guy who genuinely prefers Dennys. Oh well. Besides being an amazing evening with an old friend, it gave me some astounding left-overs for my few days at the Santa Monica Civic Auditorium.

Right off the bat, we ordered the largest cheese plate possible, five cheeses for $25; Besace du Berger (goat), Vermont shepherd Major Farms (sheep), Sottocenere Veneto Italy (cow), Casatica di Bufala Bergramo Italy (buffalo), and Bayley Hazen Jasper Hill Farm Vermont (blue). An exceptional selection which was loved by me and nibbled at by Tony. Well, he at least likes cheese.

For the main courses, I ordered for us to share the Duck confit and shell bean stew with ham hock, Clams, sherry, chanterelles and garlic, and a salad of apple, persimmon, pecans, and Roaring 40s blue. I also couldn't resist a side of farro and black rice with pinenuts and currants. There is no way I could pick one favorite dish over another, but writing this now -- a few weeks later -- the taste of the clams and chanterelles still haunts me. From the wood-burning oven and served in a cast-iron skillet, I can't recall ever having received such unctuous shellfish served thus with mushrooms before. So rich and with the crusty toast to sop up the garlicky sauce, even Tony appreciated the sauce without being a fish eater.

I thought he would like the duck, but it was too rich for him. For me, it was a great example of how to elevate a cassoulet knock-off. Served with the creamy beans and tender duck, were finely turned and fresh root vegetables. Granted, I only had a few bites when the dish was served hot, but it made for a great cold dish the following day and I could sense how well prepared the dish really was. The fresh salad was completely consumed by both of us, clean apples and bright persimmons. Also, the farro and wild rice was probably unnecessary during the course of the meal (except that I loved it), but was also an exceptional left-over. Perfectly seasoned and not a mis-step during the course of the meal.

Now I will give Tony points for having a sweet tooth and we shared an Ibarra chocolate cake with spiced pepitas and dulce de leche ice cream. If only I could have had left-over of this as well. Obviously prepared to order, the spiced pepitas made a warm chocolate cake on a different level; rich, yes -- but moreso than just a good, warm chocolate cake. The dulche de leche ice cream provided a creamy counterpoint; a bit sweeter than than dark cake.

A word on service; we were seated in a smallish room upstairs, away from the main dining room. It could get a little loud, especially when the bridal shower at a nearby table got a bit more rowdy than desired. But we stayed well beyond the time when anyone else was seated in the room and the service continued to be superlative. They guided me on the dishes that I would be taking with me, since I did not have refrigeration. Everyone, from the bussers to the waitress, were excellent.

[SF] Nombe

Just came from the soft opening of Nombe...

I started with a pretty amazing offering of Brussels Sprouts served with mint and yuzu. I don't miss the fact that SPQR isn't serving Brussels Sprouts any more. These were incredibly fresh and the combination of mint and citrus awakens the palate and is comforting at the same time. I also ordered the sashimi sampler and couldn't be happier; toro, sake, hamachi, and another.

Being adventurous, I of course ordered the "challenging" dishes; chicken hearts yakitori, beef heart served with onion and bonito flakes. The chicken hearts were perfectly grilled and so tender -- which can frequently be ruined with over-grilling. The beef heart was served in chunks; rare and rich.

As I was finishing, because this was the soft opening, the kitchen sent out a few tastes for those of us sitting at the counter to taste; grilled black cod and the pork belly. The grilled black cod was intensely rich and complex with the pork belly providing that unctuous, fatty decadence.

Yes, it was a soft opening. The opening night is not for a few evenings but based on an early test, this will be a consistent favorite for me. Sozai was hard for me to get to and I will desperately miss Chef Nick at O Izakaya, but getting the best of both worlds is a stroke of brilliance. Bravo!

[Santa Monica] Bar Pintxo

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My last evening in the L.A. area was blessed with a surprise visit by O.C. friend, Joan. She showed up as I was tearing down my booth at the Santa Monica Civic Auditorium and after a very long day of peddling my wares, I was anxious to get some fresh air and just stretch my legs. We walked the Santa Monica Promenade which I had not been down in almost a decade. Not really surprised but slightly saddened to realize that all the independent shops had all been replaced with large, corporate chains. Even chain restaurants. There was a brief debate about dining at a Houston's just because the wafting smell of grilled animal flesh was so enticing -- but the wait was not and so we kept wandering. I was thrilled to see my favorite local British pub, Ye Olde King's Head, was still alive and surviving and as we wandered close to consider it for dinner, we spied a small restaurant directly across the street, Bar Pintxo at 109 Santa Monica Boulevard.

We were incredibly lucky to snag a spot on the bar as minutes later, waiting diners were lining up behind us, waiting for a coveted seat at the very small, intimate establishment. I asked the waiter to bring me a glass of his favorite red wine. "Light or meaty?" he asked. Oh, definitely big... I was served a lovely '06 San Roman-Prima Toro. Perusing the menu, I wanted to make sure I ordered enough veggie items to share and probably ordered one too many as Joan had to leave right as the food started arriving, leaving me to battle the onslaught of food to arrive. We were automatically given a bowl of really exceptional olives which certainly whetted the appetite. Spinach was a given as I adore sautéed spinach with garlic and this version also included pinenuts, apples, and raisins. This was on the more vinegary side, but still very fresh and bright.

I liked that a number of small plates were available, including the simple bites of tronchon with membrillo at $2, "parfait" of foie with caramelized onions and apples for $9, and dates wrapped in bacon with cabrales cheese for $5. The dates were amazing; just caramelized to that point of enticing sweetness juxtaposed with the saltiness of bacon. A neighbor on the bar had something I had to ask about and then order; a pumpkin salad with pomegranate seeds. Served with wilted greens and thinly sliced cheese, this was a delightful concoction indicative of fall flavors. The pumpkin must have been steamed for it was obviously not raw but still had a lively crunch to it. The last special I couldn't resist was a selection of baby octopus served with fingerling potatoes and fresh garbazo beans. So often the heads of the baby octopus are removed and here they were still part of the presentation. So tender and rich, it killed me that I wasn't at the restaurant with four people as I certainly wanted to taste more of the impressive menu, but was far too full to continue by myself.

The restaurant *is* small and rather loud. The service can lag a bit but I didn't mind; it is obvious they are busy and they certainly are not slacking in their attempt to serve quickly. There were only two servers and while an extra pair of hands might have made things a bit faster, it also would have made the small space that much more crowded. I say go early and be patient. I would also suggest a party of three or four to get that many more tastes. They were slicing jambon I would have loved to have tasted and I watched them grilling some stunning large shrimp which smelled amazing. Very fresh ingredients and extremely well-prepared -- moreso than any tapas restaurant I have been to in recent memory.

[LA] Drago

It isn't difficult to find a good restaurant in Los Angeles and through a recommendation, I headed to Drago with another old Angeleno friend. I was very glad we arrived early (before 7:00) because by 8:00 on a Saturday night, the restaurant was packed and the volume definitely made it hard to hear the person sitting across from me. There was a special prix fixe menu available but we were apprised that we could mix and match from that menu and their standard menu.

The amuse of bruschetta with an olive and bit of cheese was rather forgettable. I took one bite and let it alone; the tomatoes were very under-ripe and bitter. I started with an arugula salad which was topped with some truffled cheese. This offering was quite excellent; not too over-dressed and very fresh. My friend Robert started with a pasta; large penne with a veal ragu. For the life of me, neither of us new what the shredded stuff topping the dish was. It was chewy and tasteless and had no point on the dish which was otherwise just fine.

For entrées, I chose the Pappardelle with roasted pheasant and morel mushrooms. Here the pasta was paper thin, handkerchief-sized, and quite well suited to the rich pheasant and creamy mushroom sauce. The good doctor had fresh veal with artichoke hearts and asparagus, a special of the evening. I hadn't eaten veal in some time and somehow I always envision veal as being more tender than this was. It was a very good piece of meat and well-prepared, but it didn't blow me away. The whole presentation seemed rather pedestrian and I can't put my finger on exactly why.

We finished up with two desserts, a classic tiramisu and a lemon, poppy seed cake topped with a rich sabayon and under-ripe strawberries. Both were good, but not great. We had shared a $44 bottle of wine and when all was said and done, this was the most expensive meal during my most recent Los Angeles trip at roughly $85 a person and probably the most forgettable. Overall, the service was exemplary and the food satisfactory, but there was nothing to make it shine or especially memorable. The majority of the diners seemed to be movie industry types (I saw many one-sheets and scripts being discussed) and perhaps it is a place for deals to be made. I would return if someone else invited me, but believe there are far better choices in the neighborhood.

[Los Angeles] Sushi Gen

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Fortune has taken me to Los Angeles a few times this year and undoubtedly one of the best trips has been to stay with jeweler friend Rose. Being compatriots in a great love of sushi, she and her boyfriend, Andrew, insisted on sharing her personal favorite, Sushi Gen at 422 East Second Street in downtown. I think Rose has a personal "in" with head-chef Masa, but I'm not complaining. We had to wait a long time to get in and apparently that is not unusual for the following this place has. We waited a good 45 minutes for the coveted seats in front of Masa's station and it was well worth it.

We started with a bottle of Kubota Senjyu which worked well for the entire evening's offerings. To sort of "cleanse our palate," our first offering was halibut sashimi in ponzu, with just a touch of yuzu and the fresh green onions, this awakened our mouths with an immediate demonstration of a respect for the fish and how it is best showcased. Not wanting to get too full on rice, I requested more sashimi than nigiri and fatty tuna was the next presentation; so rich and satisfying. There were presentations of both Japanese and Spanish mackeral (I think I liked the Spanish a bit better), sweet shrimp with fried heads (yeah!), and red snapper.

Rose knows of my willingness to try anything new or different and we asked Mas for the most unusual ingredient of the evening. In this, Sea Cucumber to which his sous chef (sorry, didn't get his name) gave us a little dance on what sea cucumbers look like in the water. I'm just thankful I got pictures documenting that hilarious demonstration! The salmon had perfect marbling and the dressing on the albacore was just enticing enough to bring out its delicacy. Another juxtaposition which was offered was the Ankimo; Rose likes it with miso while Andrew prefers it with ponzu. I got to taste both and I'm still not sure which is my favorite, both worked so very well and it was thrilling to have great ankimo as lately, so much of the livers I've been eating have been grainy and not fresh.

We should have been full, but we couldn't stop ourselves, continuing with some shared nigiri; scallops, unagi, squid with uni, and yellowtail. Rose and I also shared some oysters and then we culminated on a roll that Masa makes for Rose specially: a toro maki that is topped with more chopped toro and green onion. That was about my breaking point - we were too full for words and quite ecstatic. I don't get this quality of sushi in San Francisco, that I have been able to find. The freshness of fish and its presentation was very reminiscent of Urasawa at a fraction of the price. So glad to have a new destination restaurant in Los Angeles and great friends to share it with!

[Los Angeles] Bazaar

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This report is several months old and the following meal was enjoyed in June, during my last trip to Los Angeles, accompanied by the delightful Mr. Richard and the beautiful Lisa. I won’t comment on the surroundings or décor; suffice to say the artist in me was thrilled with all the eye candy. It is not an understated, demure room by any stretch of the imagination. In fact, I would hazard to guess it could have been designed by Jeff Koons, if Jeff Koons did such things.

Sweet potato chips with Greek yogurt foam with star anise and tamarind. Delightful concoction of crisp, light chips (so much better than the bagged version, which I adore). The hint of tamarind and star anise enhanced the creamy yogurt. I think we were cleaning the bowl with our fingers…

Traditional olives with Piquillo peppers. Served in a can, these were to tease us for what was to come, the MG’d liquefied version. Traditional and piquant, a perfect amuse.

Liquified olives. The liquefied olives were the Molecular Gastronomic version of the traditional olive. Served in a mason jar, a waiter deftly and carefully served them in utensils similar to Japanese soup spoons so they could be consumed in one bite, letting the vinegared goodness squirt gleefully in our mouths. Bright, enticing, and very adventurous.

Caprese salad. How does one make a simple caprese salad better? For starters, making the globular bites of cheese and cherry tomatoes exactly the same size. Second, peel the perfectly ripe tomatoes. Third, use the very best olive oil, freshest basil, and enhance with blanched garlic. This offering was quite simply, the very best caprese salad I have ever experienced, with each ingredient speaking its own language, yet complementing its partner.

Guacamole with jicama and fritos and cilantro. In this dish, the jicama was sliced paper thin to act like an Asian wonton wrapper, encasing the guacamole. This was one of the first dishes to be served which, while perfectly fine, seemed out of place with the other Spanish flavors. In fact, being a California native who has eaten various versions of guacamole my whole life, I found the filling rather pedestrian, although the packaging was certainly unique. It looked pretty, but did not inspire me or send me through the rapturous ceiling as the previous courses had done.

Paddlefish caviar cone. So simple and again, so very, very good. The tuille cone – which so often can be made so thick as to overwhelm that which it contains – was paper thin and showcased the ample caviar. Just enough crème fraîche and chives to balance out the saltiness of the caviar. 

Conservas – raspberry and vinaigrette with King Crab. Another tin-served course, there is a refined palate at work that knows how to marry two seemingly disparate delicacies such as raspberries and crab. Here, succulent crab with a hint of vinaigrette and edible pansies provided a cool repass from the salty caviar. This was a favorite of mine and I was very lucky to have such good friends let me eat the bulk of this course.

Papas with bacon (Canary Islands); potatoes cooked with salt water served with mojo of parsley, cilantro, and cumin. I admit it; I am not a cilantro fan and was fairly sure I wouldn’t enjoy these potatoes as they were meant to be eaten, with the mojo. And I was incredibly wrong. Somehow the pervasive soapiness that I get from cilantro was absent here and instead, I got to experience delightfully tender morsels of salted potatoes, dipped in the enticing sauce. While dusted with a fine layer of salt, these were not too salty at all.

Avocado with tuna, rolled with cornnuts and micro cilantro. Like the guacamole purses, this was a course that failed slightly for me. And I like avocados! The creamy texture of the obviously great tasting avocado was too similar in mushiness to the interior tuna concoction. It was only the addition of the house-made corn-nuts that provided some much-needed crunch, but it was not enough. I’m sorry to say that I don’t recall the sauce. All I recall was a mouth full of mush.

Nitrogen Capairinha. To hearken away from our wine, we opted for the extra charge ($30) to try the molecular gastronomic capairinha. Prepared tableside, the ingredients are combined and then nitrogen is added to create the most decadent, alcoholic slushy imaginable. Made with a premium cachaça, Sagatiba, the shared indulgence cleansed our palate and excited us for what was to come. Expensive yes. And worth every penny.

Some bread. Bread is not automatically served at Bazaar as it is in most restaurants. We had asked for it early on as there were many courses from which we wanted to sop up sauces. Having the bread arrive so late in our meal, we realized why there was a delay: They were baked to order. Brushed with and served with some of the quality olive oil, it would have been quite easy to cancel the rest of the meal and simply feast upon the crusty, delightful loaves of goodness.

Hangar steak with Piquillo peppers. Surprisingly, here is where I began to falter and Lisa stepped up to the plate. I’m normally more of a carnivore and this hunk of meat was truly astonishing, so it was surprising to me how much she went after it. Don’t get me wrong – I had my fair share – but knew there was still more to come and happy with just a few bites.

Pollo croquettes. Simple fried chicken goodness. Not too heavily breaded and not overly complicated. Simple goodness. Tender and rich. Nothing special and not very memorable, but savory and satisfying.

Piquillo peppers with goat cheese and grape reduction. Another classic dish, classically prepared. No MG bells and whistles or unusual ingredients to detract from the wholesome goodness of the bright pepper and rich, creamy goat cheese. The grape reduction added a touch of richness.

Cauliflower couscous with harissa broth. While we were not impressed with the two ventures outside the Spanish flavors towards the Mexican, but this endeavor into Moroccan flavors was considerably more successful. The tiny bits of cauliflower mimicked the classic texture and sensation of rolled couscous. The harissa broth was rich and enticing, with a delicate spice that engaged instead of overwhelmed.  With some micro-greens and raisins, I adored this dish and its delicacy and trompe l’oeil innovation.

Lamb loin, truffle gelée, forest mushrooms, and potatoes. Again, it was Lisa who is not as big of a carnivore as myself who cherished this dish. I was slightly put off by the gelée – it was a thick, gelatinous layer which had to be worked through the find the other ingredients. Once discovered, the lamb was tender and rich and worked to be a great complement to the mushrooms. The potatoes were not overwhelming in flavor and the truffle essence – which so often can permeate a dish – was balanced, but the soft creamy texture was too incongruous with the hunk-o-jello and rich meat.

Mushroom risotto, Idizabal cheese. Of all the dishes of the evening, this was the one which faltered the most. Surprisingly both soupy AND pasty, this uninspired dish showed no predominant mushroom flavor in the rice despite the lovely whole mushrooms, nor was there the necessary creaminess indicative of a great risotto. It was more of a soup and rice soup and went mostly uneaten.

Sangria. Not really a course, but we were talking with the Maître ‘D about how much we were enjoying the wine and the capairinha and he offered to give us a miniature version of their much-lauded sangria. Made with white wine, I would happily return just to sit on the veranda (okay, I don’t think they have a veranda), so sip these…

Foie “popsicle.” This was not part of the chef’s choice on the tasting but there was no way we were going to leave without tasting this famous dish (well, I had had it before, but Lisa and Rick never had). Here, a perfect cube of cold foie gras terrine is encased in spun sugar and dusted with hazelnut bits. Best consumed all at once, the mouth is rewarded with creamy, decadent foie, a hint of sugar which disappears quickly once consumed, and the crunchy nut bits. 

We had been sitting in the dining room for some time and it was at this point we were directed towards the lounge/shop area for dessert. It is very difficult to not become overwhelmed with the bounty in both the retail establishment and the glass-covered patisserie offerings. From the menu, we went with the waiter’s suggestion of Panna Cotta, Flan, Crème Caramel along with some coffee and tea. Regrettably, while the desserts all had a decent enough flavor, we were again confounded with such a remarkably similar texture to be rather bored. Too many soft, gooey things, although I definitely enjoyed the heavy rich caramel poured atop the flan. But looking at all of the sweets in the shop, I can’t help but think we would have been better served choosing a selection of delicacies from the store. Lisa did order a small serving of the Chocolate Pop-Rocks, which proved quite fun and confirmed our belief; better stuff a la carte...

Even taking several months to getting around to writing this, it has proven to be one of the most memorable meals of 2009. The quality is exceptional, the service is never stuffy and we were completely charmed by waiters, bus servers, and quite pleased when the chef agreed to step out and answer some questions. I had grown weary of some of the MG attempts in Northern California (with the exception of those by Jeremy Fox at Ubuntu), but here there is enough variety and juxtaposition to make the scientific aspects of the meal more than just a novelty. It was truly a joy to behold.

[Glasgow] Two Fat Ladies

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My first night in Glasgow was blessed with a last-minute concert offering by a favored band, Zero 7. Because the show started at a surprisingly early hour of 7:30, I had to find a restaurant that could accommodate an early dinner. During my Kelvingrove museum trawl, I spied the menu at Two Fat Ladies and was already sold on returning there, happy they could seat me upon opening at 5:30. The restaurant was warm and inviting, painted in lush golden yellow tones with a frieze surrounding the room of a bas relief ocean motif. The thematic room provided a great atmosphere for the gastronomic delights that were to come. In my usual fashion, I ordered a handful of starters so as to give me to optimum number of tastes without filling up too much on a single entrée.

With only a waitress to serve and a single woman chef in the front kitchen (you can watch her from the outside window), I was very well taken care in my choices to eat as many tastes as possible Reading through the menu, I was unfamiliar with a soup known as “Cullen Skink” and the waitress advised me that it was very filling and hearty. I asked if it would be possible to just have a taste and they were very gracious in offering me a small teacup full. Essentially a chunky potato, leek chowder, this intensely rich offering was simply butter-sautéed leeks, potatoes, and smoked haddock in milk and cream (at least that is how I made it when I got home in a desperate attempt to recreate the lusciousness I fell in love with).

While I would have happily munched away at this soup for an entire meal, but too many other goodies awaited. First up with tuna carpaccio. Well, that is what they called it but but I am accustomed to carpaccio being thinly-sliced raw meat. Here, the slices were thick and generous – more sashimi like in their heft. Served with a caper-based dressed greens, thin slices of cheese and cracked pepper gave it all a well-rounded and balanced flavor.

From the waitress’ recommendation, the next course were three magnificently large Scottish langostines. With the same caper dressing, the only way to tackle the beasts were to rip them apart and gnarl in to extract out the sweet goodness. During my tuna course, a young couple arrived and sat across from me. She was unsure how to eat the langostines and I heartily recommended sucking out the eyeballs and making sure to get the brain material. Her boyfriend wasn’t sure she would but watching me do so, she gained some courage and chowed in herself. We were both rewarded with our hard work; the flavors in the eyes, the legs, the head, and the claws were all remarkably different and worth the effort to extract.

The final course was roasted scallops wrapped in bacon served with mushroom risotto and roasted vegetables. The difference in English bacon versus American bacon is width. Here, the smoky flavor of the thick ham-like bacon overwhelmed the delicacy of the scallops. I tasted them together, but opted to unwrap my succulent morsels to enjoy them in their naked splendor. The mushroom risotto slightly on the thick side, but I didn’t seem to mind. Coupled with the sweetness of the perfectly-grilled scallops, the rich flavor provided a great counterpoint of earthiness to the brightness of the sea.

Sadly, I had to dash to get to the concert, or I would have liked to stay to enjoy some cheese or dessert. But this meal was the definite highlight of my Glasgow trip.