food observations and
confessions
f
p O em
& 
c
c
this month i happanened to eat out at restaraunts more than usual. i went to
canteen more than once- bar tartine one too many times- inconto the first time
in a really long time. a couple of french bistros including one that has been
in existence for 12 years. blowfish fresh fish and cucumber lemonade on a very
hot day well thats hard to beat. tajine again good no line like at the breakfast
place next door where every body goes to wait.
i could not believe how bad bar tartine was. in every way possible except the
matriedei.
i read the food rags that are left over at the gym usually they are dated
twice since ive been there its been written up in july and august and i was
there smack in the middle of all that well on july 26 i remember because my
very good friend and chef was in town to celebrate the double birthdays
of him and my girlfriend respectecvly he on the 26 and her on the 27 which
we do every year he lives in swizzerland and has been cooking there. anyway
i we could not believe how bad food and service were. everything was uninspired
and tasted the same. no bones ab out it . the wine after asking for a recomendation came well after several botched appetizers,. certainly you can
have bad nights but perhaps they need to put a half price tag up or give giant
portions
not that
that was
the 
problem
un fortun
eatly
the food
the food
didn,t
merit
large
portions
i was wishing
i NOT A professional
cook, just a hobbyist
cook, just a hobbyist
had stayed home
and confited some
early
girl
tomotoes .
on the other hand dinner later that week at inconto was one not to forget
i am actually going back there for my birthday coming up soon.
every dish had delicate yet intense flavors each distinqished from each other
i had not been there since constintino had been cooking yeah way too long
but everything was perfect just as before perhaps even much better. which
put me to thinking about management and chef what a smooth machine.
one word wine and then service too.
oh yes lets not forget delphina pizza
worth the wait everytime and good cheap wine the sides always interesting bring back
the fennel.and but of course,pizza quattro formaggio oh yes. glimsped mario yesterday at the market
eating a taco all by himself at traci’s little joint another good and inexpensive
place for a snack. i gave him a thumbs good food whatt?? i froze what can i say
my hero and oh well hopefully ill have another chance. up i lovve him. his cookbook and the
meal i had in his villiage. i just cooked rapini his way and simpply delicious.
farmer brown brunch was okay a little salty. i would go back. althought the first time
because of the broken windows i left thinking it wasnt open. this must happen often.
me a seasoned tendorloin and sfer getting fooled but perhaps they like to keep away
folks. the two cup french press blue bottle yeah was not quite 2 cups a bit annoying for
two people. more water or a smaller cup.
red is the color of september and october put together
november i am in italy puglia for an olive oil conference. it is first class all the way and
i really honored to be here.Oldways who put it on is very gracious everyone
seems very geniunally kind. 
la cucina del mare di puglia corte in fiore
OLIVE OIL EXTRA V IRGIN NOVELLA MMMMMMMmmmmmm
well back in
san francisco
canteen again
today mmm
scallops with a
pureee of
potatoe
and a porcini
reduction
tunna tartare
yellow and red
beets with
trevisio everything
including the
“servers”
delicious
delphina
pizzeria roasted
cauliflower
if you can make
cauiflower be
mouth watering
you can cook. ok
breakfast at
wichcraft very
satisfying
oatmeal hot and
steamy.
sandwiches very
satisfying bbq
flank steak
hormone free
wiht shitakes and carmalized onions.
teazme please very hard to get a cup
of green tea here just losts of frothy high fat drinks . a16 new sardian and new down
town spots cant wait. i could eat italian everyday.
ate at the new place downtown
gnocchi good
tuna in red sauce ok a little dry
actually everything else was very good.
Toast a big piece of steak and eggs.
suberbian bad dream at boulevard the best place in the hood.
great sahimi at moshi moshi and also at yerba buena.
hiding out or rather hibernating
the winter has got me inbound. some of the
same places. yesterday a pork chop and greens at canteen suberb as usual. except not my
usual waitress. a little disappointing. she sez its rich and it was not rich it could have been
acceptable on any diet plan. a bit large i quess if thats what she meant but i enjoyed it
thougerly
ate at eos,its been a long time ,since before a wong left. mostly the same i didnt like the
addition of the tomotoe to the shitake dumpling. its not time yet. i appreciate the local
movement. even though its so easy being that we live in california. cornicopia of abundance
of good farmer fresh food. i dont know how i would feel if i lived in iceland for instance.
well eos had some good salmon with bac choy and the halibult was delicious as well
mmm choclate cake molten with carmael peanut butter combo yum who wouldnt like that.
i enjoyed the small portion of desert versus the good portion of entrees