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November 16-22, 2007
|Thursday, November 22, 2007
... with all the trimmings while M concocted ‘tails by asking, “gin, bourbon or vodka?” and tailoring drinks to us all with his stirring ability to strain out what we would like to sip with his uncanny drink profiling methods. A gin Rickey:
... for me and a vodka drink for Chubby before we dove into a massive amount of delicious chow.
|Wednesday, November 21, 2007
... at the Pixarian populated:
... Rudy’s Can’t Fail Café in Emeryville. The Angus patty came with the usual adornments for my pepper Jack accented disc. The bread to meat ratio was good, but the sesame seed bun didn’t stand a chance against the juicy beef runoff. The fries:
... were crispy companions to my sandwich and the overall effect was good but not tripworthy.
Chubby got a chicken melt ($8.95):
The dry chicken breast was enrobed with melted pepper Jack, topped with avocado and placed on a wheat bun. It was not re-orderable. Chubby chose a side salad rather than the fries (which qualifies as a lapse of good judgment.)
I can see the appeal of this fun and funky eatery, especially if you work right up the street. The staff is friendly and efficient and they have a menu filled with comfort food and comfort beer, but since it’s off our normal migratory path, we will fail to return.
Rudy’s Can’t Fail Café
|Tuesday, November 20, 2007
... is filled with vegan-donut-lovin’, tattooed, Mac table squatters who like listing to The Cure - but I guess that description doesn’t leave many people out in San Francisco.
This place is famous for their cappuccini:
... with decorative caps to leave foam on your ccini. If you forgot your Mac, there is good people watching to go with the lighter-than-they-look Dough nots.
Ritual is not a sacrifice for a sugar and caffeine pep stop.
Uh, I don't get out much, ya know. So, when I do I get pretty excited about it. I actually made it out to a restaurant this last Saturday with Sis and her husband. A Grand Day Out indeed. In any case, we visited Saul's in Berkeley. Don't see it listed in your lineup over there to the right, kinda surprised actually. Uh, they got one badass burger for sure.
I would most certainly drive across the bay for this baby. What's the big deal? Two things, ready? Niman ground beef and they will cook it medium RARE. The meat is all bloody and juicy and wonderful. The bun is just the right size to celebrate the meat, plus it's light & tasty. Thin white onion, two slices of a real ripe 'mater! And the lettuce is all green and pretty, not iceburg. While yer eatin', you get little bowls of house-made dill pickles, two kinds. Busy place though, real busy.
It’s been a couple of years since our last visit to Saul’s. Somehow, we never make it past the Cheeseboard pizza to make it down the street to the deli. We will have to resist the ‘za and make it over for the burgers based on your meaty recco.
|Monday, November 19, 2007
... and a veal:
... sausage at Rosamunde and went next door to Toronado Pub.
Both dogs were under a fiver and came with a choice of toppings. We chose hot peppers and grilled onions on both the lamb and the thicker veal with leek. A couple pints of Pliney the Elder ($4.00 or $3.00 if ordered before 6 p.m.):
... washed these hot dogs down with a fruity, hoppy finesse.
|Sunday, November 18, 2007
... for the grill which we devoured with yogurt sauce in pita pockets.
A. and her pals were more interested in cake:
... the giant inflatable slide:
... and Princesses:
|Saturday, November 17, 2007
We couldn’t resist going to a new venue (with Ola Fendert of Oola Restaurant in the role of chef consultant.) We were tempted by the zucchini fries, o-rings and assorted fried taters listed on the website of this burger-centric lounge in North Beach:
Unfortunately, there were no zukes or onion rings to be had. The waiter explained that the chef wanted to keep the menu streamlined for the time being, so there is no fried squash on the horizon.
We started off with a basket of stale bread, which was quickly replaced when we pointed out, that our staff of life was dead.
This new trend of customizable burgers lends itself to hedonism with all the extra ingredients that can be piled on, but we like to keep it pretty simple with some old school lettuce, tomato and cheese. There is a choice of 4 kinds of buns (but not rabs), a bunch of cheeses, toppings and meats.
Chubby got a beef burger ($10.50):
... on ciabatta with Swiss cheese. The Creek Stone Farms meat was cooked to the requested medium rare and the bun to meat ratio was within bunrab parameters. It was good, but nothing earthshaking.
My lamb burger ($10.75):
... on foccacia with goat Cheddar had a lot of bread overhang on the slightly mis-matched patty to bun circumferences. We preferred the lamb to the beef for its more flavorful meat.
A side of chard ($4.00):
... was sliced into a rough chiffonade and infiltrated with tasty porky bits. This was a good, virtuous interlude to the counter-vascular treatment that plaque-ated our unhealthy cravings.
We asked for some guidance on the French-fried potatoes, which we wanted with fleur de sel and herbs (rather than the Parmesan and truffle oil version.) We were told that the fat fries were best with the cheese and oil but the fleur de sel is good with either thickness so we chose the skinny ($4.00):
... which was generous enough to share. These were good carbo sticks, but they were not successful in getting our mind off the zukes that we were hoping to chomp on.
This new lounge is not on a tranquil street:
... it’s bookended by neon-lit venues filled with pole dance enthusiasts who may find themselves putting this location on their rotation between gyrations.
Horizon is brand new so we’ll have to go back to check out how they are doing once they find their footing at which point we’ll see how they line up on the Burger Grail.
From today’s Bunrab email, Carol from Rustic Bakery writes:
I just can't seem to get it right in giving you credit for your photos. Thank you for bringing this error to my attention, it will be fixed at once.
Thanks for that. We were worried that we might get parental restriction blockers with the name www.bunrub.com.
Any chance your dinner entrees can get listed on your site so they can be scoped out in advance?
|Friday, November 16, 2007
... with jalapeno and lime on croutons. Both were made with fresh and tasty seafood on Acme bread and primed our salivation pumps for some Ling Cod:
... that made me wish I were a better linguist so that I could describe why this was a good Bai.
A bed of spinach and wine enhanced, tomato filled duvet made for a dreamy combo.
Chubby got the veal chop:
... which was Flinstone-esque in size. This was a piece of meat that elevated the veal chop meat marker. Not only was this the best quality veal chop ever, it was perfectly cooked and what looked like a daunting amount of chow, turned out to be enough to sate the greed that it inspired.
As we enjoyed some Bandol Terrabrune, we spotted a friend who imports the stuff dining across the room. I guess the adage of eating at Chinese restaurants with Chinese in them applies to restaurants with good wine lists with wine merchants in them.
I finished with an apple cranberry crisp with vanilla ice cream while Chubby went with the hot fudge sundae. After comparison, I realized that it is the responsibility of every dessert to be a hot fudge sundae.
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