That disheveled hair. That 3 o' clock shadow that gives them a mysterious, yet inviting, appeal. That straight brow and hard stare. Is it the look of an evil genius? Is it just coincidence? Or is it something more? Whatever the reason, there's no denying that the resemblance between Rudy Cooper, the Ice Truck Killer from Dexter, and Chef Daniel Patterson of Coi, is uncanny...Continue Reading
Those close to me know why Michael Bauer is my sworn arch-enemy, and now it's time to tell the world. The story goes something like this...Continue Reading
[rating: 4.5]
If you've lived in the City in the last couple of years, you've probably heard that Flour + Water is kind of a big deal. With endless praise from local critics, a Beard nomination under its belt, and a young, good-looking executive chef (Thomas McNaughton, named one San Francisco's Rising Stars by Star Chefs), Flour + Water has clearly built quite the reputation. Plus, it has a cool name.
The problem is, because of its reputation, this small neighborhood restaurant has quickly become one of the most popular in the City. Nowadays it's nearly impossible to pop in for even a weekday dinner without having to wait 45-90 minutes for a table. Hell, even Steve Jobs was recently told he had to wait, or come back another time. Lacking a full bar and only offering eager diners an uncomfortable "waiting" area that holds roughly six people, waiting this long for a casual dinner frankly seems like a joke. So, no matter how good the food may be, it's going to be hard for any diner to overcome the expectations that come along with both the hype and the wait....Continue Reading
As if writing for my blog and Examiner wasn't enough, I recently took on another amazing project that I just realized I haven't shared with hardly anyone - writing for Culinary Trends Magazine! The company line is that it's a magazine for executive chefs, so my audience is industry professionals. For me it's extra exciting/challenging because I have to make food interesting for people who are already in the business, a task which requires far more in-depth research than my usual reviews and commentaries on food and dining experiences.
My first challenge was to comment on the current trend of using edible flowers in all sorts of cuisines - from Spanish to French to Californian, flowers have been popping up everywhere, and not just for their looks, but for their flavors. Writing this article was truly a treat for me, as I had the opportunity to talk to some truly amazing chefs, Daniel Patterson and Joshua Skenes to name a couple.
Because the magazine is only available to subscribers, you wouldn't have had the chance to pick it up on the news stand. But, you can read my article by CLICKING HERE.
Enjoy!
You might think I've had my fill of goat's milk in the last couple of weeks, after my widely reported goat's milk butter binge (which, by the way, is far from over). Well my friend, you're wrong. There's always room for more goat's milk in my life. Which is why, between tablespoons of butter, I've been able to put down a pint of goat's milk frozen yogurt. Continue reading...
For the past two days, I've been thinking about one thing, and one thing only: goat's milk butter. I kid you not (get it? Kid? Ha food puns!).
In the middle of last night, I woke up with visions of goat's milk butter racing through my mind, and an overwhelming urge to go upstairs at 4 am, break out a cube, and dig in. And even after telling myself over and over "Kelsey, go back to sleep. Stop thinking about butter," the idea of spreading some over just warmed La Brea bread wouldn't get out of my head. That's not even true. I wasn't even thinking about spreading it on bread. I just wanted to eat it by itself...what's become of me?...continue reading
[rating: 5]
For weeks after dining at Mario's, a North Beach stand-by that sits on the park, I was agonizing over my decision to award it 4 or 5 stars. After much pacing, and a fair amount of blood and tears, it finally hit me: their specialty hot focaccia sandwich(es) have become the end-all be-all sandwich to which I compare all other sandwiches. In the last couple of weeks, every time I eat a sandwich (which seems to be fairly frequently at the moment), I catch myself saying, "It's good, but it's not as good as Mario's." Apparently, Mario's has set the upper limit of my sandwich scale, and if that's not reason enough to give this place 5 stars, I don't know what is...
I'm not gonna lie. I have been out a lot in the last couple of months. A certain stretch included 12 restaurants in 14 days, most of which I had never tried before. What I'm trying to say is that I've been able to try mixture of restaurants: fancy, cheap, established, just opening, under the radar, and extremely well-known.
My latest Examiner article for my Restaurants to Impress series calls out the three that have really impressed me, for various reasons, in the last few months: Saison, Jardiniere, and NOPA.
To read the full article (which includes some really stunning photos of many dishes), please click here.
[rating: 5]
In my last article, written not too long ago, I asked enduring question, "SPQR u seriously this good?" and six months later I'm happy to report, SPQR is seriously this good. I know it has been a short time since I last reviewed this restaurant, but because I believe that it is truly a shining example of culinary innovation and refined, modern cuisine in the Bay Area, it’s hard to avoid talking about it. What has led me to place this restaurant amongst this country’s finest? Chef Accarrino’s unique approach to cooking, the philosophy behind the food he serves, is the primary reason for my complete and utter infatuation with SPQR...Continue Reading
