Location: Somewhere near the Golden Gate Bridge.
Occupation: BRPR (Bunrab public relations.)
the BUNRAB blog spot
Do you need to answer back? You can send me comments if you want to.
If I want to, I'll post 'em in this very blog.
May 17-24, 2006
Although I’m not a sports fan,
I printed out a SF Giants schedule today in self defense. I always feel
like such a bonehead when I go anywhere past 5th Street and Townsend for
lunch on a game day. There are scalpers slowing traffic and crowds slowing
inhibiting the ordinary flow of lunchtime food seekers.
... and watched the incredibly overextended
barman take lunch orders from a fully populated counter, fill
drink orders for the entire restaurant and deal with customers who didn’t
understand that the Universe didn’t actually revolve around them.
He got top marks in dealing with the whiney masses.
... had a salty punch of anchovies,
olives and capers against a thin crust that didn’t get soggy although
under the juicy tomato slices. Although crisp, the crust was unappealingly
stiff. There was also a surprise olive pit that I found while biting down
on a slice.
... which was too bready. He ended up eating it open-faced
to provide a better pork to bread ratio. It was an herbed
sandwich that didn’t inspire a pig out.
... at the Tuesday Ferry Building Farmers market where they flip their meat Frisbees over an open grill. I got a cheeseburger ($7.00):
...which they make with their dry aged, organic, psychologically
stable cows, Tilamook cheese, organic lettuce, tomato and onions.
Acme custom makes their sesame seed buns which top off the list of pristine
ingredients. Ripe, red, flavorful tomatoes aren’t accustomed to
the company of a hamburger from a stand, but these were photo ready.
From today’s bunrab email bag:
Shuna from Eggbeater writes about yesterday’s Acme incognito post:
I can share another TJ's secret. Their raw cookie dough is made by none other than Maury Rubin of City Bakery!
In the parking lot behind the San Francisco Ferry Building the Acme Bread truck was loading up. Chubby noticed something funny about the loaves, they were on plastic racks labeled “Trader Joe’s”. His curiosity got the best of him and he asked the guys on the truck,
“What’s up with the Trader Joe racks?”
...which is confettied with Rosemary.
I love how breakfast orders are written out for the kitchen. My OE/butt/ham ($9.25):
... consisted of two perfectly cooked over easy eggs,
two fluffy, buttermilk pancakes and a slice of smoky Hobbs Ham.
A homey and delicious breakfast.
He liked the way they cooked their scrambled
eggs so they were still on the soft side (he hates them
cooked stiff.) The doughy, heavy, corn pancakes caused him to pilfer some
of my delicious buttermilk flapjacks (I don’t think he’ll
order the cornmeal ones again) but he made quick work of his house made,
coarse textured, sage and red pepper enhanced, chicken sausage patties.
Balompie means soccer, which is what
is on the screens at this Salvadorian café.
... gives you your choice of papusa, yucca dish and
fried corn pie. I got the corn papusa filled with mixed cheese and ground
pork which it was griddled (not fried.) This dish easily attains comfort
This starchy root vegetable was strewn with brittle, addictive, deep fried, little fish.
The pastels de camarones
also traced it’s origin from the deep fat fryer. This little, greaseless,
shrimp filled, corn football (American style, not a round one) went directly
to my endzone.
He asked for a zucchini and cheese with rice flour,
but ordered the cheese and loroco (Salvadorian vegetable), chicken and
cheese and bean and cheese (he likes cheese) with the corn flour. The
corn dough had a more agreeable flavor and texture. The rice version was
reminiscent of Japanese mochi with a pleasantly gummy
edge. All versions shared the common denominator of being tasty.
What makes Blue Bottle different compared to most other coffee places is that they carefully select and roast their beans (as many others do) but they also don’t just plunk a body in front of a machine. Their methodology and care are apparent when you get a latte with milk that is never re-steamed or a perfect Espresso ($2.00):
A little pool of muddy perfection. This short pull was the perfect intensity. I know that the restaurants that serve their coffee must have Clown College certified baristas, but somehow, it’s just not as good when it’s not from the source.
They cooked up beautifully to
a dark George Hamil-tan.
Sacks Pacific Avenue
... was of a meaty nature. They didn’t
skimp on the swine which was augmented with a slice of Swiss
cheese and spackled together with a aioli enriched with meyer lemon juice
and horseradish. They use an Acme torpedo roll (actually half of one,
so it won’t detonate) to fuse these fillings. Blackforest ham has
never been my favorite lunch meat (it has that O.S.C.A.R. water-injected
quality next to those S&M rope tracks) but as far as a ready made
sandwich goes, I can turn a blindfolded eye.
... was good. It called out for an extra shot
of vinegar and a grind of pepper to appease my heart into olive-ing it.
But it was still enjoyable.
... was pure fun. This sponge cake was injected
with white fluff and transported your brain back into a revisionist
childhood when we didn’t know the word “transfat.” Would
I buy these individually or eat them without the novelty factor? No. But
sometimes it’s nice to have a whimsical cake in your lunch.
They would sell more of these during lunch if they had an express line where you could hand a counterperson six bucks and take a bag. During my brief visit, I saw five people in front of me give up on the wait. That’s cash money….
From today’s bunrab email-bag:
Do I assume correctly that Taste of the Himalayas on Shattuck is the same operation as the place with the same name in downtown Sonoma? I ate lunch at the Sonoma place twice within the last two weeks and it was fine, not outstanding, with its good but small-ish buffet and pretty-good menu items. I ate there the second time because there was no wait, unlike other downtown-Sonoma places at lunch time. Very friendly staff.
Entire contents copyright © 2006 by BunRabCo. All rights reserved.