Tag: dessert

Articles that feature dessert foods

October 26, 2014

Ahooooooooooooo! Craftsman and Wolves is Legit

Rating: 4.5/5

Whoa now, Craftsman and Wolves, you're comin' in hot. Here's what I like about you - you're a little arrogant. How so? I mean c'mon, the dapper baker at the helm, William Werner, sells fancy-shmancy lookin', bougie-sounding sweets and savories (i.e. a haute dog, with beet chips), displayed with enough space between each item to make you think you're shopping for designer goods. Well, I guess in the world of pastry, the fare that's served at Craftsman and Wolves is as designer as it gets - both in the display, and in taste....Continue Reading

May 2, 2013

Anthony's Cookies: So Good, Even Santa is a Regular

[rating: 5]

Think fast: who is the person that makes the best cookie you’ve ever had? I’d bet cold hard cash that you’re about to throw down for your mom...although your grandma may also be a contender. Hell, maybe you’d even say yourself! But guess what? You’re wrong. It turns out that your mom doesn’t make the best cookies. Anthony does. Continue Reading...

March 20, 2013

Sons & Daughters: All Grown Up

[rating: 5]

I've been to Sons & Daughters twice over the years, first in 2010 when they were relatively new, and again in 2011 after they'd received their first Michelin star. Both times the food was tasty and modern, with a fairly unique approach to hyper-local, ingredient-driven cuisine. I left both meals feeling generally happy with what I had experienced, but in the back of my mind there was something missing; I felt as though the restaurant wasn't reaching its full potential and that, with a few small tweaks, those meals could have been memorable instead of relatively unremarkable. That all changed last Sunday when, on my third visit to Sons & Daughters, I experienced a meal that wasn't just remarkable, it was flawless...Continue Reading

March 3, 2012

Cupcakes Part 2: Sibby's Cupcakery

To all of the cupcake fanatics out there, who have been anxiously awaiting part 2 of my epic cupcake saga, you can now leave all of those sleepless nights behind and breathe a sigh of relief. The time has arrived to reveal the West Coast rival to Magnolia Bakery. A bakery that not only rivals Magnolia, it may even surpass it. If you didn't already guess it's name from the glaringly obvious hint located within this article's title, then it's time for the big reveal. The answer to all of my cupcake hopes and dreams is a little shop aptly named Sibby's Cupcakery...Continue Reading

February 28, 2012

Cupcakes Part 1: Magnolia Bakery

First, a bit of history. 2007 marked the first time that I visited New York City with a single, clear mission: eat the entire city. Seeing as how that was slightly unrealistic, I focused on finding anything in the New York food scene that, at that time, could not easily be found in the Bay Area. This meant two things: grand, luxurious, metropolitan fine dining, and cupcakes. At the time I thought the latter sounded just as silly as it does in that last sentence, but thanks to my little obsession with SNL's Digital Short "Lazy Sunday," I had to see what all the fuss was about. And I knew where I needed to go: Magnolia Bakery...Continue Reading

December 10, 2011

Croissants at Knead Patisserie: The Root of all Things Evil and Delicious

Whoa 2012, slow down! It's already December and all year, I haven't written about the one thing that makes my life complete. That single thing that gets me out of bed every morning (seriously). This year would not be complete without posting an article (or in this case, more like a love letter) to my all-time favorite bakery, whose name any regular KelsEats visitor should know by now. Yep, you guessed it! Knead Patisserie.

Before proclaiming my love for this bakery once again, I browsed through my previous articles, wanting to ensure that I didn't repeat anything I've written in the past. Although I've publicly given most of Shauna des Voignes' pastries piles of compliments, there is a noticeable, gaping hole: I left one MAJOR item out of all of my writing. Therefore, I'm dedicating this piece to the #1 pastry Shauna does better than any other patisserie in the world: the croissant...Continue Reading

May 19, 2011

Who Makes the World's Best Chocolates? Jean Charles Rochoux, Paris

A lot has happened in the last three weeks. After traveling to Rome, Naples, and Paris with the primary goal of eating everything in sight, you could say that I have a lot to write about. So much, in fact, that it’s rather overwhelming. So in order to simplify my life, instead of delving into an analysis of multi-cultural food movements, I’m just going to write about my favorite chocolates in the whole wide world, found at le chocolatier Jean-Charles Rochoux...Continue Reading

April 18, 2011

Aziza Spices Up Seasoned California Cuisine

[rating: 5]

Prior to my first visit to Aziza, my idea of Moroccan food was something involving raisins, powdered sugar, and a huge pile of grain meant to be eaten with your hands. It left a strange, lingering impression on me as being too sweet, and too sloppy. I held onto that unattractive memory for a long time, which is the reason why, despite knowing about all of the accolades Aziza has received, I avoided it for years. If only I had only known about our mutual love of goat’s milk butter sooner! But after hearing an industry friend, whose opinion I rate very highly, rank it as his favorite SF restaurant, I knew it was time. I was finally ready...Continue Reading

March 4, 2011

Panna Cotta Pandemonium in San Francisco

Although panna cotta has been making appearances on dessert menus in San Francisco for years, it seemed like in early 2010 there was an absolute explosion across the entire city. Not only did it seem like panna cotta was listed on just about every menu that I came in contact with, but suddenly dozens of different, interesting variations were popping up. Now in early 2011, everyone seems to have their own unique version to proudly display on their menu. While many variations are interesting, there are only a few that stand out from the panna cotta chaos and deserve special recognition...Continue Reading

January 25, 2011

A Casual Brunch Becomes an Upscale Affair at Redd

[rating: 4.75]

What better way to follow up an extravagant meal at Meadowood than with an extravagant brunch at Redd?! Although going on a Michelin-starred restaurant spree wasn't in the plan, I was in Napa with nothing but time and wasn't going to settle for scrambled eggs. And, since I didn't have a backup reserve of Knead with me, I figured I'd settle on a couple of pastries from Nicole Plue, the Beard winner for best pastries in the country...Continue Reading