“This restaurant expresses a bohemian burlesque type of atmosphere…”

When I first moved back to the Bay Area, I thought this old corner of the Bay would be converted into another Hipster hub. Not that I have anything against Hipsters, hell some of my friends make an argument that I could potentially be one in disguise (very unlikely for the record). I was hungry and I wanted to get something simple and not too filling.

My stomach grumbled and conveniently Loring Cafe came to my attention as I walked through the busy streets of Oakland’s newly renovated “Uptown” district. As many Bay Area (or rather East Bay natives know) this area was abysmal. Until several investors (and even our current governor and previous Oakland Mayor Jerry Brown had a hand) in trying to bring new life to this place. With that said, I sat at the bar and I looked around…

Loring Cafe Interior Shot #1

Loring Cafe Interior #2

“More than a Circus,” I hope Pink Elephants don’t start appearing out of thin air…

I could only imagine how much more lively it would be at night given the extra space in the place. Apparently they are willing to cater to musicians who are willing to become part of the weekly rotation and they are aiming for a more 40′s-50s Jazz type of atmosphere.

I finally got a hold of the lunch menus and the main bartender for the afternoon (who is of French descent, his name escapes me at the moment my apologies), suggested the following items:

This dish caught my eye before I even considered anything else:

Did someone say Scallops and Saffron Cream in the same sentence? I’m hooked…

This choice of wine was quite mellow compared to the Terranoble he offered initially. I wasn’t too sure how well this would go with the pasta after drinking it beyond the consumption of the aforementioned dish. However all things aside it complimented the flavors and didn’t overwhelm my palate.

Saucerne 2010, made me quite the saucy fellow at lunch hour…

After only five minutes this dish dropped without warning. The simple salad, I asked the bartender to add just a little pepper (suffice to say he added a bit more pepper notes than I would’ve appreciated).

Simple salad, light dressing and overdosed with pepper….

Conveniently twenty minutes passed by and after picking out fine cuts of green from the ceiling of my mouth with my tongue…

Squid Ink Pasta, we meet again my friend… but in a different form.

Scallops were fine however they lacked seasoning (would have preferred the earlier pepper notes on this). As depicted hardly any shrimp were consumed. Clams were tasty and the pasta was perfect. Had a nice bite and the good portion was precise enough not to go into post-lunch food coma. Although the saffron cream coated itself all over the pasta it was a bit underwhelming. If it weren’t for the lemon (and the overwhelming pepper that tortured my taste buds), maybe I could get a better understanding of this plate?

After the entrée, I asked for the dessert menu and what did I see…

Ginger Creme Brulee vs. Outsourced Pumpkin Butterscotch Tart

I’m the type of person that prefers to try dessert made in-house as opposed to an outside source (there are exceptions to this). Given that ginger might give me a fatality to my oral feelings…

Pumpkin Butterscotch Tart… I’m speechless.

At first glance, I was ready to shove my whole face into it. Then I cut a slice of the crust, flakey… ok that’s good. The fruit, had no purpose whatsoever. The pumpkin side remained in the spotlight and whereas the butterscotch had a bit of stage fright.

While waiting for the check I got a bit more insight into this place. Apparently, the company and its veteran staff have been around for twenty years in the restaurant game. Loring in Minneapolis is also located near a lake and it also going through urban development growth.

Despite my culinary critiques, it’s great to see many of these businesses open up with a purpose. They are geographically similar (Loring Lake vs. Lake Merritt) and both areas are attempting to revive an antique appreciation in their respective neighborhoods. Loring Cafe is a restaurant like many others trying to bridge the gap.

Let’s hope they’re here to stay for the long haul and I hope they find their true purpose as a local restaurant within due time.

“We’re still awaiting for that interview spotlight…”

You asked for it and you’ll get it soon enough chefs.

There’s a lot has happened since my last post and I don’t even know where to start. Initially my first plans, was to reveal to you guys the full hashed out story as to why I temporarily left the active “food blogging” circle for the past year. However given certain circumstances and a bit more extra time opened up. I felt it was necessary to finally get back into the rhythm of things.

Some call it coincidence, but I felt it was more so fate than anything the moment I moved back into the Bay Area. There were some noticeable changes in my neighborhood (particularly a couple of neighbors who moved in). It just so happens one of them has a heavy background in the Bay Area industry and invited me out to their pop-up concept…

Enter HARO ARIGATO X RONIN POP UP COLLABORATION

They’ve been hitting the SF Food Scene pretty hard and they want to show the Bay Area scene what real cooking tastes like. Chef Eric, Jefferson and Infected (awaiting real name) started on this concept mid 2012. Their approach of True Asian Fusion cuisine (don’t be confused with P.F. Chang’s/Panda Express) consisted heavily of their respective ethnic backgrounds (Filipino and Chinese), however utilizing traditional French, Italian and Latin dishes and approaches. They’ve given their own spin on tasty small (bar) food.

I’ve checked out their work on three separate events once during the Great American Pop Up Restaurant Experience and twice at Dear Mom:

Great American Menu Offering

K.F.C. Sandwich (http://instagram.com/p/OnJbWZHhzg/)
(Kimchi Fried Chicken)
Open Face p.B.L.T: (http://instagram.com/p/OnJjIHnhzr/)
(pork Belly Lettuce and Tomato)
Japanese Purin Flan: (http://instagram.com/p/OnJvynnhz1/)
Beef Kushiyaki: (http://instagram.com/p/OnNp6aHh3J/)

Dear Mom Menu Tasting Round 1
Dear Mom Entrance: (http://instagram.com/p/PIf4MHnh2H/)
Salchi Papa: (http://instagram.com/p/PIqkFZHhw8/)
Their Spin on the Loco Moco: (http://instagram.com/p/PIpymiHh_3/)

So far from my initial encounters, they’ve knock the sandwiches out of the ballpark. However the main focus will be my most up to date tasting, which happened yesterday evening:

Dear Mom Menu Tasting Round 2
Opening Spirit of Choice, Blanton’s Bourbon: (http://instagram.com/p/XQsLu1Hh91/)
Considering there was no Woodford Reserve. I said screw it, why not give it a shot? It tasted great and it had a mellow peaty-ness one wouldn’t have expected.

The Menu for the evening:(http://instagram.com/p/XQuHNcHhxD/)

Kahlua Pork Slider: (http://instagram.com/p/XQsbHhnh-L/)
Probably their “home run” special. The Pork was juicy and flavor and it had a great contrasting texture with the pickled vegetables. Definitely off to a great start with the one-two combo.

Spicy Northern Chinese Pan-Fried Dumpling: (http://instagram.com/p/XQsv16Hh-m/)

When they said spicy, I was expecting heat like Bruce Lee’s fists punching in your throat type of heat. However there was no “kung pao” in the sauce and it felt more like a jab from Mulan’s mini dragon sidekick Mushu. Nevertheless, the dumpling remained well cooked and the side garnishes blended well together (cilantro and chili threads)

Wing Kong 2.0: (http://instagram.com/p/XQtHoUHh_L/)

I was jipped, considering 2 of the 5 wings were subpar. However the Lime and Sriracha glaze combination never felt so right. Makes me wonder if Flora can make a Pan-Asian representation of their signature cocktail Carter Beats The Devil using these two ingredients.

Champorado Brûlées (http://instagram.com/p/XQtncdnhwD/)

For a dessert, the concept was well thought out. The execution was a different story. I am a creme brûlée fiend and when there is a new creme brûlée flavor out, I desire to try it immediately. The champorado was great, however the “burnt” condensed milk surface, shattered and sank into sugary class shards. In standard creme brûlées, the “burnt” sugar usually breaks and rests on top of the custard while you scoop it in the spoon.

Nevertheless, it was a pleasant experience overall. So at this point you’re probably wondering, why continue to patronize them if they still have to work out their culinary kinks?

Everyone has a beginning: David Chang, Eddie Huang, Martin Yan and the list goes on. These guys are the underdogs and when they’re bringing the A-Game, SF Epicurians shouldn’t underestimate their abilities. I’m looking forward to the day they really shake up the scene so I’m keeping a close eye on what they come out with next.

Dear Mom’s environment encourages such a colorful hub of characters to thrive in the underground culinary scene. As a result I am highly supportive of these dialogues to continue (they change underground culinary concepts weekly, check it out).

Maybe moving back to NorCal wasn’t such a bad move after all? Actually there’s more to the story, but I’ll get to that eventually…

Feel free to check out their corresponding Facebook Pages for more info:

Real Ronins throw shurikens.

The Kitty Says “Haro Arigato”

That final evening, so many events went down I literally didn’t know where to begin. My chapter of Foodoofus (in So Cal) briefly ended at a place known for Spaghetti and Ssam. This place would have marked a milestone for what I was planning to accomplish… and yet it all went down to the drain shortly after.

However before I continue on with the story, I’ll briefly give you a back log of how I came about this said place…

It was roughly about four months ago, I had a lunch with an old brother (best friend) of mine that I hadn’t seen in age. He just flew from Australia and he kept his word to have lunch with me (taking time out of his busy entertainment schedule). I realized I never tried Itriya Cafe so I figured why not? We arrived and were promptly greeted by Howard (the owner of the establishment who had a great history of developing The Cheesecake Factory brand).

The Decor, is very chic and most certainly with a Fashionista’s touch (his wife Jenny, knew a thing or two on Interior design). Perusing the menu, we finally decided on some items:

A Delicous Flatbread (which can only be described as simple and Italian), Arugula, Mozzarella, mushrooms and a thin crust easy enough to serve as two.**

And my choice which was the likely option to explore the fusion between the two cuisines:

Kimchi Bacon Pasta, the holy grail and accurate representation of this cuisine

Everything about this dish got my praises, especially coming from living in a traditional Korean-American Household for sometime. You got the nice crunch and spice of the kimchi, harmoniously balancing itself with the smoke of the bacon. Then you got the chew of the noodle (the silky strands of pasta kept the flavors in a neat little package).

Although it was somewhat oily (after seeing underneath the pile of korean pork noodle heaven). I believe that’s what makes the dish approachable, straight forward and yet all the flavors have depth as you consume every fork full.

All of the other dishes (and drinks) also served their supporting roles and this was over a course of two more visits. One during a special occasion and another after dropping in last-minute for a wedding/business meeting during a different weekend. In no particular order of importance:

Samgyeopsal Ssam (aka Korean tacos of savory pork and pickled vegetables, wrapped in a lettuce shell)

Beverage Option #1: Strawberry, Lemon and bits of Blueberry Cooler. Virgin cocktail approval number one, down the esophagus

Beverage Option #2: A straight forward Pear Cooler. Clean, Crisp with an air of pear

Fried Calamari (staple in Italian Cuisine), a nice breading makes for a crunchy outside texture with a warm moist Calamari core. Accompanied with an aioli and some onions, any seafood lover would appreciate. **As a side note, there’s the last piece of flat bread I mentioned earlier.

In-House Tiramisu, it has all the right flavors. Well balanced, with the coffee, cake and fluff of the mousse and chocolate.

Off-Menu Item #1: Valentine’s Day Ceviche, courtesy of Chef Austin. A straight forward ceviche, with no bells and whistles. Kind of an ode to his appreciation of Mexican cuisine after interviewing the Chef briefly about his background.

Off-Menu Item #2: Valentine’s Day Caprese, courtesy of Chef Austin. A romantic appetizer set off in a wine glass. The tomatoes, mozzarella and pesto oil came together quite nicely.

Off-Menu Item #3: Sous-Vide Asian Chicken Salad. Forget P.F. Chang’s, Trader Joe’s and all the other brands. This is the good stuff, crispy, moist and full of healthy flavors and ingredients.

Off-Menu Item #4: Chicken and Mushroom melted with a variety of Cheeses. Warm ingredients with a depth of earthy flavors.

Overall, I really miss this place and before I said bon voyage to So Cal. Paying my gratitude to the friends and family that made it out, the wonderful night before I left my post-college home. The birthplace of Foodoofus and the gateway deeper into a world I didn’t expect to join until now. Itriya Cafe, Thank you for everything. Allowing me to indulge in all of those moments intertwining intimacy and innovation, fueled with a passion for developing to two contrasting cuisines as one.***

***Author’s note: Since the publication of this article, sadly this place has moved from its original corner in the Irvine Diamond Jamboree Plaza. I wish I could have written this article sooner, however as mentioned in a previous post a lot of things happened at the same time. Preventing me from providing an immediate highlight of this under appreciated place. Thankfully, my good friend and associate Food Writer Anne M. wrote up a nice three part interview regarding the new blood that allowed Itriya redemption before it’s complete departure.

Despite the pessimism expressed by some Orange County users. I believe Gordon, Austin and the rest of the Itriya crew can regroup and come back stronger than ever. Learning from the missteps they had the first time around. I wish them great success and hope they will thrive at their new location where ever that may be.

“I didn’t really wanna make a fool of myself but I did for you guys really…”

When it came to visiting back home nothing says a good homecoming than my finding new spots to check out. My best friend, old dance crew family and girlfriend in tow at various times made the return visits more enjoyable than ever before. I began to abandon the whole idea of how much I loathe this place in the past. Burying everything (and anything) represented by my disdain of this place. Finally a clean slate… one that was long overdue and these next couple of posts are truly representative of that. The East Bay’s nightlife has become more abundant over the years especially due Oakland’s resurgence of art depicting it as a “Cultural Destination” quipped by the New York Times. Followed by the appearance of many Hipsters, Art Snobs, Indie Galleries and Food/Drink Eateries popping up (especially the notable Commis; The Special One Michelin Star restaurant in the Oakland Hills).

The once abandoned neighborhoods of Uptown, Northgate, and Downtown are now hot destinations for the younger and upcoming generation of professionals. But before we get into that let’s finally back track to the New Years Celebration…

New Year's Eve/ Day Spread

With the later additions of the Tiramisu cake and our Bubbly array of drinks (Champagne and our beloved friend Sake named Sho Chiku Bai; inside joke) we got more than enough Filipino-American plates to feed you.

Filipino Chicken Tinola

Earlier in the afternoon we got a hearty introduction to Tinola. This tangy, sour and savory broth brings back that homemade goodness you crave, even in an estranged Filipino household (thankfully not in my case).

Lumpia (Filipino Egg Rolls: Shanghai Style)

This delicacy needs no introduction, we reaped it from the Chinese and refined it with our Indio Muslamic-Malaysian hands. My mother’s version is no pushover and is highly sought after by family members and non-family members alike.

Spaghetti: Filipino Style

A long-standing tradition in our household, I used to love this stuff as a kid but frankly as I’ve gotten older (and more familiar with Italian-Italian-American dishes) this is stuff worth eating for reminiscent sake. My girlfriend got a real kick out of this dish thankfully, simple hearty and straight to the point.

Kare-Kare

“Carry-Carry” (Kah-rey, Kah-Rey correct enunciation) as Taglish (Tagalog-English or American) speakers would enunciate incorrectly every so often. Kare-Kare is another longstanding dish that my mother specializes in. The honeycomb tripe, protein (in this case beef) and curry broth are all harmonious in flavor and textures.

Brillat-Savarin Brie w/ Infused Black Truffles and Sesame Seed Crackers

Most foodies (and food snobs) are also aware of this next delicacy. When there are truffles involved typically I prefer to pair it with wine. Unfortunately, we didn’t have any, so the Sake and Champagne did it’s job. Thankfully this Brie/Truffle combination was pretty on point, nice balance and not too rich as one would expect (compared to the Costco counterpart that currently sits in my fridge, alouette).

Hot White Chocolate Mocha (hangover morning after drink)

Breakfast Sandwich w/ Assorted Fruit

We rang out 2012 with a bang and gleefully (without song and dance unlike the hit show) cheered of our possible prosperity in the New Year. The next morning we were able to drop by an Irish Pub called Commonwealth, the mocha was pristine and sweet, while the breakfast sandwich remained hearty, healthy and filling.

Despite the hangover, a ridiculous storm is heading my way and there was no way I could escape its destruction.

P.S. Forgot to add these last two pics, my bad everyone.

“Our restaurant means marbles, you know the game you play as a kid?”

When I was in the Bay Area, I noticed something very peculiar in a lot of the restaurants that I visited during my stay. Many of them are newly introducing (or rediscovering) innovations of the common protein of cooking, chicken. With the abundance of KFCs, Popeye’s and Church’s chicken in the premises it makes me wonder how under appreciated this protein is compared to the rest of the ingredients in the carnivore carnival. I was ecstatic to bring both my girlfriend and best friend to this spot, given it’s ages since I’ve come here to this part of town.

As we arrived, we that it was a full house tonight and there were no canceled reservations so it made us wonder whether or not we would be able to enjoy our meal tonight. Suddenly a group of six came out of nowhere and were accommodated immediately. It was appalling at first considering we were there already for about 20 mins in advance (turns out they did a group reservation 3 days prior, clarified the wait staff). Despite the miscommunication, the experience was slowly turning into a nightmare and rearing its ugly head toward me. Finally we were seated 10 minutes afterwards in this awkward, corner of the room. I couldn’t see the yakitori grill station given that it was already occupied by many other patrons. Everything seemed comfy and cramped at the same time.

Finally they set the menu in front of us and apologized to us when we come to find out some of their more popular items ran out: Kawa, Nankotsu and Hatsu (Chicken Skin, Chicken Cartilage and Chicken Heart).

B-Dama Yakitori Menu

Setting our expectations we figured to brighten the mood with a bit more sushi in our lives (granted we already knew this wasn’t what they should be known for). The rice in all the nigiri pieces were consistent to their ratio and texture. While the cucumber. ginger and wasabi served as extras to the presentation. The Shikai Maki was a small teaser compared to its seafood counterparts all large and filling. Finally the Sake was the best of the trio, then came the Kanpachi and finally the Toro (which they claim was blue fin, but I tasted a bit of freezer burn and there wasn’t enough traces of fat to keep the fish from tasting anything buttery or rich.

Starting Plate (appetizers) a variety plate of Sushi (not all pictured above*): Salmon (Sake), Shikai Maki, Yellowtail (Kenpachi), and Tuna (Maguro)

Next up the Pork Belly, a trio of skewers waiting to be judged. It looked pretty ordinary to me at first glance and I honesty thought they gave us pork belly by accident. Squeezing the lemon and giving it to the traditional splashes of acid we all sank into our first bites. We realized it wasn’t as tender as many other spots but the lemon does help soak a bit of flavor into it.

Plate #3: Pork Belly Round 1)

Tonight was an unlucky night for us to really see if B-Dama can put their best foot forward. Out of nowhere the waiter was able to bring a skewer of Negima for us to share, at this point we really wondered whether or not it was worth the effort. Separating three individual pieces with the scallion left hanging we chewed our way through the bits of this mangled bird. Surprisingly it was moist and flavorful (with a bit of salty and tanginess) left on the tongue.

Plate #4: Negima (Chicken and Scallion)

The momo (chicken thigh) was another part to the sawed up bird worth tasting. The pieces were a bit disproportionate from what I would imagine. Definitely chewing through the bird it was tender but definitely not as moist as the negima.

Plate #5: Chicken Thigh

Bacon and Asparagus, a staple in many Japanese yakitori spots. It was somewhat dry, salty, and somewhat burnt on the initial tasting. However dunk it in the yuzu sauce and it becomes a bit more tolerable (think citrus ashes, I know wishful thinking).

Plate #6: Bacon and Asparagus

The scallops came out to the table and they were huge for skewer portions. My girlfriend found them to be a bit more chewy than usual but still enjoyable. As for myself, I wasn’t really feeling them. I prefer them to be caramelized in a more traditional French cooking style, but that’s just me.

Plate #7: Scallops

Kaki-age felt like it was a pity giveaway right from the start. Since our earlier complaints of the lack of supply of chicken, this should have been acceptable. Sadly, the pile of lightly battered pieces of tempura were completely bland and the barely touched pile of daikon/ginger compost did not convince me to finish the rest of it.

Plate #9: Kaki Age w/ a side of daikon radish and ginger grated on the side

We felt kind of jaded at this point and figured to try the chicken liver since my girlfriend had a new found enjoyment with Foie Gras. Shortly after everyone had a bite of this thing, no one wanted any part of it. Tasting completely like doo doo (chicken doo doo) everyone’s face of disgust was unanimous.

Plate #10: The Infamous Chicken Liver (the outcast in our tasting)

For our last dish, the shrimp was quite flavorful according to Jake and my girlfriend. I believe the texture and flavor is standard compared to every other grilled shrimp I’ve had, so it wasn’t as spectacular as I would have hoped for.

Plate #11: Grilled Shrimp

Overall, our jaded experience in lack of chicken made me wondered if this place was really worth the hype or trouble in visiting. Our waitress Akiko was very apologetic towards the end of our dinner and the damage was done. At this point, does it really matter if we end up trying this place again and giving it a second go-around? Will we ever understand the true nature of B-Dama? For something retro and under-appreciated over the years, would I ever join the masses in unison and finally try a Japanese Chicken worthwhile? I would like to hope so, until then that would have to be in the distant future.

Now with 2012 setting the stage there are more things that are on the horizon that I wish to finally get in order. However the road remains just as arduous (and occasionally treacherous) more than ever before. Most recently I’ve become a bit more involved in the restaurant industry, slowly building my network of professionals from the ground up to having worked small part-time gigs to get an understand for why a restaurateur sets this approach for their customers or how a chef chooses to cook chicken a certain way (be it sous vide or on the grill).

Currently, I do not have a cushion job/career like many of my peers/associates who can enjoy this on the side or have the means to participate in something else at the sleight of hand. One could argue it’s like the foolish aspiring artist who will never make it in Hollywood and get lucky with that one particular song  climbing the Billboard charts, faster than Rebecca Black. I wouldn’t want to be “that guy” but I gotta be patient and hope all of this hard work will pay off someday. Anyway, let’s get into the restaurant highlights:

T-Rex barbeque (one of five restaurants under the K2 restaurant group) doesn’t have Barney smoking or grilling any of your favorite meats. However their hospitality, home style cooking and traditional American BBQ flavors have me coming back for more. Mac and Cheese was more cheesy than al dente in Macaroni, it’s still enjoyable for the common palate. Baby back ribs and Brisket are my all time favorites. Brisket has enough gristle on the edges, not too pink and definitely full of flavor. The ribs were delightful and I literally ripped the last piece of meat off the bone.

Hearty Mac and Cheese (T-Rex BBQ; Berkeley, CA)

Sliced Beef Brisket and Macaroni Salad (T-Rex BBQ; Berkeley, CA)

Baby Back Ribs and Macaroni Salad (T-Rex BBQ; Berkeley, CA)

Bistro 1491 was a nice little quiet french brunch bistro tucked away in the hillside area of Albany. For those with a sweet tooth my best friend J.T.S. scarfed this thing down with the quickness. Whereas myself, I enjoyed the Beef Short Rib Hash, plenty of chunks of meat, the plate is well and balanced (especially in seasoning). While the poached eggs were perfect, the yolk is runny and the hollandaise sauce is of the highest quality (comparable to Pastis in NYC).

Dark Chocolate French Toast w/ Blueberries (Bistro 1491; Albany, CA)

Beef Short Rib Hash w/ Poached Eggs and Hollandaise (Bistro 1491; Albany CA)

Sea Salt (a sibling of T-Rex in the K2 Restaurant Group) was also a delightful experience with a few misses here and there. The frisee’ salad was an excellent starter, the bacon vinaigrette was prominent throughout the consumption of this dish and the egg and croton brought it altogether. Oysters were of the freshest quality so again no complaints. The Risotto wasn’t as promising as Cafe Hiro’s or many other one’s I’ve tried in the past. The Dungeness crab was prominent through and through, the rice wasn’t cooked evenly some parts of it were a bit more al dente than expected and lacked the fluidity of many great risottos have. Salmon was well executed, seasoned and cooked properly but I could have done with out the spaghetti squash and kale, it was unnecessary.

Warm Frisee Salad contains: Bacon Vinaigrette, Cherry Tomatoes, Crouton and Fried Egg Yolk (Sea Salt, Berkeley, CA)

Duo of Oysters; Kumamoto and Fanny Bay, I believe not entirely sure: (Sea Salt; Berkeley, CA)

Dungeness Crab Risotto w/ Roasted Mushrooms and Parmesan (Sea Salt; Berkeley, CA)

The Sycamore, a small hipster gastropub in the Mission District caught me off guard because of one particular offering, which is what I’ll get into in a moment. The Sliders were all appetizing except my main favorites were the Ground Beef and Lamb for flavor and price approval. Their roast beef sandwich was definitely filling and tender. Nothing really stood out but it is a well made sandwich. The one item that drew me here… Pork Belly Donuts. I’d like to think the person came up with this dish was high, on LSD and/or has a vivid culinary imagination. For a good two visits to this place, I literally felt like the Asian Homer Simpson each time I ordered this (hmm Pork Belly *salivates*).

Quattro Sliders; Top Left going clockwise: BLT, Ground Beef, Fried Chicken and Lamb (The Sycamore; San Francisco, CA)

Sycamore's Famous Roast Beef Sandwich w/ BBQ Sauce and Fries (The Sycamore; San Francisco, CA)

Their Most Popular by Demand Bar Appetizer: Pork Belly Donuts in a Marker's Mark Glaze (The Sycamore; San Francisco, CA)

Le Charm French Bistro, situated on the outskirts of SOMA provided a unique and first time experience for my girlfriend to try some elevated French dishes. French onion soup was a great starter, the gruyère blended well into the broth, however it melted whatever existence the croutons had on said dish. Filet mignon was as tender as they come. With the slab of foie gras (somewhat tender) and the puddle of truffle serving as blanket and comforter; Giving the plate a savory touch, without overpowering the Pommes (providing contrast and a bit of texture; think balls of hash browns).

The chicken was soft and flavorful from the outside given the coating of the Red Wine sauce. While I got closer towards the core of the chicken and the mashed potatoes it became a lot more dry. I’m all for natural juices that soak in the flavor rather than superficial dousing of it. For dessert, mother of cream puffs… The profiteroles served as the perfect ending to this somewhat heavy dinner. They whip was light, the puff pastry was airy and the chocolate wasn’t too overwhelming although the presentation needed a bit of refinement.

French Onion Graintee (Soup) w/ Gruyere cheese and Croutons (Le Charm French Bistro; San Francisco, CA)

Rare Filet Mignon topped with w/ Foie Gras, Truffle Sauce and Pommes Landaises

Braised Chicken w/ Red Wine Sauce and Mashed Potatoes

Profiteroles w/ Vanilla Ice Cream, Chocolate Sauce and Almonds

Well, life’s been a roller coaster and I know it’s taken me this long to keep updating but fear not, there’s definitely a lot more. After this meal my companions and I absorbed the SF nightlife, it was a Winter treat for the three of us to enjoy this break. However there was one surprise I wasn’t looking forward to… but I’ll get to that soon enough.

“Can you watch your grandparents, while I drop off some gifts? It will only take an hour or two and then you can do whatever you need to do.” *

Yeah it took a lot longer than that… hell of a lot longer. Anyway, what food site wouldn’t be complete then to recap the Holiday Season. Whether it’s Hannukah, Kwanzaa, or Christmas everyone’s got a reason to celebrate this time of year. For myself, it’s one of the first years I didn’t really do anything for Christmas. When I was younger, our (now old) house was definitely more festive in its yester-years. Everyone from my uncle’s immediate family to my distant cousins standing around our faux-fireplace (a gas heater). Eating from old porcelain plates that contain a variety of my mom’s simple but modern interpretations of Filipino and American cuisine.

However now that we’re much older and many of my cousins already have their own kids and respective families (newly formed in-laws to acquaint with) we rarely have those yule tide greetings illustrated by those of the Hallmark Corporation. Thankfully it didn’t stop my mom and the rest of us from having a feast of our own especially with her beloved parents. So let me end my narrative for now and let the pictures speak for themselves in the process…

Nilaga Soup (Filipino Standard Steam Vegetables and Beef Chuck, sorry the plating seems off I was eating a chuck before taking this shot)

Mother's Diabetes-Free (Filipino Leche Flan)

Full Spread for Christmas Dinner w/ the Family

At my mom’s place we had a modest spread most Filipino-American families would serve around dinner time: Palabok, Lumpia (Shanghai and Vegetarian), Ube Cake and Leche Flan. However didn’t leave out some american classics (My mom’s recipes of Honey Glazed Ham and fried chicken). While other relatives and loved ones served the following:

A bowl full of Crab Legs provided by my Uncle (Dirty Smoke Dru would approve)

My Auntie's Vegetarian California Rolls

Another Uncle's Hearty Platter of Thai Curry Chicken

Regardless of your background whether you’re white, black or yellow. Christmas like any holiday should be considered a blessing to spend with anyone you consider near and dear to your heart. Especially since life is very unexpected and things can happen at any moment. I truly miss those times we got to spend as a family together and I wish we did it more often. Hopefully when I’m a bit more settled in life maybe I’ll consider going back to a place I used to call home. Maybe a homecoming for good would be in order, just not too soon…

“Sir, I’m sorry considering you were late for your reservation, there is a bit over an overlap and we have to reshuffle reservations so, would you like to sit at the bar instead?”

Are you fucking kidding me? Again… the bar… the fucking bar? I love bars and lounges… just not when I’m in a popular sit down restaurant in Beverly Hills, unless I’m playing pick up artist to another Hollywood actress or model but that’s besides the point. Let’s backtrack to why I dislike the bar seating, especially at swanky sit down restaurants like Animal. It all started back at Son of a Gun (the second establishment ran by the same owners, Jon and Vinny). Unlike Animal… I actually spent a pretty penny here on my dime, getting valet, walking to the restaurant and waiting for open seats… as soon as I get there the hostess says to me, “Sir we don’t have any open tables available and we apologize for that. But would you like some bar seating?”

….

That’s where it all started and let’s just say a lot of things happened and if you want the full account feel free to read it right here. Back on topic…

If there was one way to describe yesterday’s weather, just imagine Thor masturbating to his poster chick Lofn and in the process spilling out chilly howling winds and sparks of lightning astray. Yeah, it was that bad, even after leaving from my house 2 hours in advance (a big mistake I found out much later). I called in 15 minutes prior to the actual time of my reservation and informed them of my later arrival. There were no calls back and as soon as I got to the restaurant with P.J., all the hostess said was… “We have to cancel reservations if people don’t show up past a certain amount of time on their reservation, otherwise we have to re-shuffle and that’s difficult.”

When those words came out of her mouth, petrified for a minute and suddenly enraged the next. Their general manager came out to handle collateral damage and reminded me of their system, by then it was too late and ruining my mood for the duration of the evening.

Don’t get me wrong, I understand a lot of this stuff, not only as an avid gourmand (or foodie) but as someone who works in the restaurant industry. If you don’t believe me well….here’s a surprise, I’ve been working in a restaurant for sometime now and it’s tough work (It’s one of the many jobs I have currently). If you seen me before (or know where I work) great…just don’t spill it out. Otherwise, I’m aware of the difficulties of making everyone in the restaurant happy. From the moment the host/hostess (is she a bitch or an asshole?) seats you, to the arrival of your meal (better hope the staff didn’t taint your food, especially if you’re one picky person).

If it was my fault, then I would have no one to blame but myself. However I cannot control the weather (it was chaotic afternoon/evening), or the LA/OC traffic (left almost 3 hours in advance, should I have spent an entire day in Beverly Hills just to make it on time?). Either way, if I were more “favorable or renowned” like other critics (or associates) in this industry perhaps this wouldn’t happen? However this black sheep of the pack has to keep on trucking writing and here’s the rest of my take on the price I paid for this meal…

The Animal Offerings (Gaze upon the menu)

Showing courtesy (and being awarded limited time) we figured to get started by ordering the following items:

The Wine: 2005 Mas Cal Demoura

For a red, this wine wasn’t too overpowering on the palate. Had a slight nudge on the initial taste, a small pause and an abrupt finish. The only dish, I felt it complimented well was the Foie Gras biscuit, but we’ll get to that later…

First Dish: Veal sweetbreads, Finger Lime Aioli, Cumin, and Shallot

This dish, chosen by P.J. was a great starter. The sweetbreads were nicely cooked and the aioli became the star of the show. Little bursts of lime bubbles pop in your mouth as you wrap around any of the components.

The Second Dish: Shrimp & Rabbit Sausage Spring Roll, Eggplant, Sprouts and Green Curry Sauce

I understood the point of this dish, however it tasted like a regular spring roll. I wanted to get a hint of the shrimp, rabbit, or both. The main highlight of the dish was the green curry sauce, You will definitely get a spoonful of Southeast Asia with every drip.

The Third Dish: Bone Marrow, Chimichurri and Caramelized Onions

Who doesn’t love fat… especially when it’s in the form of bone marrow. A classic french dish, with Brazilian flavors. Straight forward and within five bites it was all gone.

The Forth Dish: Barbeque Pork Belly Sandwiches and Slaw

I prefer my pork belly in Chicharrones (Latin form) or Moist and tender within a steamed bun (Asian form). The Brioche is a nice substitute and the barbeque had a nice char and remained dry (even with the addition of slaw and barbeque sauce).

The Fifth Dish: Foie Gras Biscuit and Maple Sausage Gravy

Steven our waiter hit the nail on the head with this suggestion. Originally, I was going to try the Foie Gras Loco Moco, however he insisted on us trying this particular dish. You know McDonald’s Sausage McMuffin? Instead think of creating a tasty pool of maple syrup and sausage gravy, with a nicely seared piece of melt in your mouth foie gras x white sausage (get your mind out of the gutter), sitting on a warm crumbly textured biscuit. Heaven on earth for those blessed enough to try this dish, whereas the ducks sit through fat camp in the slaughterhouse. Force-fed many cups of grain at a time, until their expiration date.

The Sixth Dish (and Dessert #1): Mixed Berries (Blueberry and Strawberry), Vanilla Custard, Lavender Crumble, Opal Basil

The first dessert served as a palate cleanser, the type of dish that’s supposed to wipe away your PETA sins for consuming too much foie gras in one setting. Berries were fresh, the crumble was crunchy and the custard felt more like a cream (wasn’t in the thick hardened pudding texture I was looking for).

The Seventh Dish (and Final Dish as Dessert #2): Bacon Chocolate Crunch Bar w/ S&P Ice Cream

With this final dessert, I was left speechless and satiated. Bitter chocolate, bits and pieces of crunch bar, with a smoky bacon after taste, displayed in a solid chocolate covered brick even Montezuma himself would be proud of. Accompanied with Salt and Pepper Ice cream, wrapped all the flavors together for a solid finish.

As I write the conclusion for this entry, I really wanted to enjoy this place for what it’s worth..sadly my appetite (and expectations) had diminished after the incident. All too often we get caught up in the smoke and mirrors any food or drink would give us when were hungry, tired, upset and etc. We don’t consider (or appreciate) the experience in the restaurant, until that we are robbed of said privilege (as a customer). Therefore it is essential to lock in great customer service from the start and to do your best to cater and compromise (instead of snubbing and/or isolating them in the process, coming from personal experience at other high-end restaurants).

So I beg the question, in the end… who really paid the price? Was it Steph (thanks again for the generous gift)? Myself? The Duck(s)? Was it worth it? I don’t know, I’ll let you the reader be the judge of that.

“Monday is going to be insane… can you help me cover the debut tonight?”

And it was insane… at least the participants who decided to try the Zombie Taco for the first time. Those of you who didn’t already read one of the more popular posts, feel free to skim/read through my review on the Death Taco for more background info on this place. Anyway earlier in the week, I got a sneak peek in trying this sauce and let me tell you it was spicy. One of the key secrets to this sauce is the combination of components. If you isolate at least one aspect of this secret combination, it isn’t as bad but together as a combined product and you get sadistic inferno sauce anyone would fear

Apparently someone already braved the new taco but I needed physical confirmation. Other products that were release simultaneously are the following: Furious Ninja Dog (3 levels of spiciness similar to their signature Furious Chicken Bowl), Ninja Nachos (an alternative texture to the staple Ninja Fries accept it appeases to the Nacho lovers of SoCal) and of course the Zombie Taco (making the Death Taco, seem like a spoonful of Sugar quotes Dylan… but we’ll get to that), let’s get down to business:

The Wall of Zombie(s)? Missing an S

A Zombie Taco for one of the Staff

The Zombie Taco Drama begins to unfold…

For others who decide to partake in this challenge…

One bite is all it takes… to tap out

But unlike most people…

There are those who will always, be able to brave the hellfire and succeed

The Crowd, is waiting for something (more like someone)…

That someone is Dylan Rand

Here’s the guy…

For those probably wondering what’s the hype, Dylan currently holds Genkiyaki’s record for most Death Tacos consumed curated here on this embedded youtube link:

Dylan’s Documentation of Eating 10 Death Tacos

With that being said, he wanted to make local hometown history by attempting the new taco and starting it off with FIVE Zombie Tacos. Yes, you heard right and compared to the miniature fireballs he originally consumed, there was no Bowser complex in this task, it would be more arduous then ever before. If you don’t believe me here’s a glimpse of his challenge:

Up Close and Personal… the Five Zombie Tacos

Dylan before his Zombie Apocalypse…

How did he fare? An honest observation from the starting point of the challenge…well technically within the 10-15 minutes of consuming four of them he abruptly stopped with one left, as seen here:

Covered in sweat and suffering…The Last Zombie Taco left… or was it?

However I had to leave due to an early work schedule the next day and according to David (owner/chef of Genkiyaki; Along with a few other witnesses according to sources) who were hopeful for Dylan, he kept his word and finished the fifth one. According to the rules he cannot drink anything for fifteen minutes after consuming one Z.T. (in this case it was five), for him to be on the wall. After a little past the 15 minute mark when David announced him accomplishing the goal, Dylan unwillingly turned into a zombie (or at least became a vessel that housed an eruption waiting to happen like Mt. Eyjafjallajokull).

It’s times like these I wonder… where is the fine line between challenging the human body to its limits and rewarding itself with a sense of achievement (or some cases stupidity). With Dylan Rand at least he’s proven himself to all of us (including Man vs. Food’s Adam Richman who has yet dared to try this himself), as his mark and legacy in the community of Lakewood, as Genkiyaki’s Prince of Spicy Taco Challenges. Guess this means Infinity Chili, Naga Viper, and/or Trinidad Scorpion pepper tacos in the future, David?

P.S. I’ll be interviewing this guy real soon on a recap of how he felt during the challenge, feel free to stay tuned on Genkiyaki’s Facebook Page with the full video documentation of Dylan attempting this challenge, as well as our new revamped interview section.

Location
GenkiYaki
5526 Del Amo Blvd
Lakewood, CA 90713
#: 562-496-3274

“It feels like yesterday when I just turned 18… and now I’m this old?.. Fuuuu…”

Probably in two more decades (or quarter centuries), would it be proper for me to reflect on such a trivial age milestone. I’ve gotten past the post puberty stages, worrying about high school classes, getting flush red on my first couple of alcohol drinks to expose my lack of Asian Blush Genetic Disposition. You take it in strides… you’re one year older, wiser and more idiotic than ever before. The once nimble body, solidifies and begins to crack and ache faster than Guile flash kicking his way into Charlie Horse numbness.

As they say it’s all a mental and as long as you feel and think you’re young, you’ll be young. Given the chance to finally have a break from a lot of the overtime work I’ve been doing these past couple of months (minus the work here on this website) I figured one last informal post before I get back into the grind of things.

Starbucks Signature from a Fan

Sure there’s an error in spelling, but it’s the thought that counts (Thanks Jet!) After thinking long and hard about where I wanted to go for my birthday lunch it finally dawned on me… Sushi Wasabi. Out of all the spots I’ve been to in South Central Orange County (thanks Judi of Consuming Chow for correcting me) this one has always alluded me due to lack of money, opportunity and/or laziness. Might as well give it a shot since I have nothing better to do on my completely free day off (I stress every single one of those italicized words to this day). As I enter in the Sushi bar, it was a maximum of about 8 chairs (an additional 4-6 in a table setting).  I read the sign and it said…

Sushi Wasabi's Omakase Notice

A South Orange County Suit (corporate man) who was already dining needed clarification on the purpose of Omakase. I tried to explaining it to him as Chef’s Suggestion (he insisted it was Chef’s Choice), I thought to myself…oh brother (considering you have options to alternatives, if you are an American eater that’s nit-picky or have allergies to Traditional Asian ingredients -____-).

Freshly Grated Wasabi and Ginger

Ginger, seemed not as fresh but the Wasabi packs a punch to your senses (especially the tongue and sinus reflexes). We started with 10 dishes (with an option to add more dishes beyond the limit if you can afford it). Here’s the progression…

Sushi Wasabi Omakase Dish #1: Canadian Albacore

This was a great starter, Albacore, Mackerel and Red Snapper became my least favorite sushi choices, within recent years. However given the time it soaked within the bowl of mixed yuzu sauce, it was moist, flavorful and melted in your mouth, with just the right amount of acidity.

Sushi Wasabi Omakase Dish #2: Maguro (Regular Tuna)

There are several ways you can judge a sushi restaurant. One way is the fish and rice ratio and another is the freshness of the standard trinity of sushi (tuna, yellowtail and salmon). The crimson red tuna, came on the plate. Letting the sushi rest on the tip of my tongue and it honestly made me feel like I was making out with Ariel of the Little Mermaid, ready to break her kissing virginity (…oh yeah Disney x foodie porn images, what you gonna do about that, son?). It was a nice intermission before this dish…

Sushi Wasabi Omakase Dish #3: New Zealand Red Snapper

I already mentioned Red Snapper, not being my favorite sushi as of recent. For me it was always inconsistent in texture. Some pieces I ate in the past were pristine in color and smooth in texture. Other times it felt like chewing on 5 month old pasta, coated in a mixture of breadcrumbs and sandpaper, blah. These two pieces weren’t too bad, it had a slight graininess and slowly as I got to the middle interrupted by a silky finish with a bit of spice from the sriracha sauce.

Sushi Wasabi Omakase Dish #4: Highly Acclaimed Blue Crab Roll

Yelpers, locals and Sushi snobs who have already gone here, have touted, again and again in big fine print… OMG BLUE CRAB ROLL SO FUCKING DELICIOUS NOM NOM…The verdict? Fuck yeah, it was that good… in this picture it was the presentation made it seem like a Japanese inspired Cuban Cigar. Except instead of Lung Cancer, Charred Ash (not ass) and Carbon Monoxide. Think of a really good Seafood Casserole, roll it up with all the best crabs you can find Katamari Damacy style and serve it in hand-roll portions. This dish, made me rediscover my appreciation for Crab. Now I see why fellow blogger and colleague Dru of Dirty Smoke BBQ enjoys munching on king crabs so much.

Sushi Wasabi Omakase Dish #5: Baked Scallop

Seafood and Cheese (two of my favorite types of food groups) usually don’t sit well together for me. Other than cream cheese and salmon (or smoked salmon w/ some lox if your Jewish), are probably the only things I can digest for such an idea. Baby scallops, yuzu and cheese…. not so much. Yuzu worked wonders in breaking the fat consumption, chewy scallops and melted cheese. I think I’ll pass next time…

Sushi Wasabi Omakase Dish #6: Hamachi (Yellowtail aka Japanese Amberjack)

Yellowtail, like the rest of the essential trifecta of sushi, have always been a favorite of mine. In recent years, similar to lack of spots that serve good quality… my love for it is starting to diminish (kind of like that high school/college girlfriend/boyfriend, that was good at the time, but not anymore). This fish served as a medium in texture and flavor satisfaction. Slightly chewy but not too soft either. Think of it as the referee between and tuna and salmon, with freshly grated wasabi it remains a fan favorite to me, at least for now.

Sushi Wasabi Omakase Dish #7: Scallops from Japan

These scallops are what the Dr. ordered… Anthony Bourdain, Alton Brown and any lucky son of a bitch who has the privilege of trying good sushi (especially from Tsukiji Market in Japan, pre-tsunami and maybe post-tsunami) knows what good scallops are. The two pieces on this plate, vanished within a matter of 5 seconds…oh yeah. With the touch of lime to add acidity and the small pillow of rice underneath, this dish is simply godsend. No radioactive preservatives present… at least to my knowledge.

Sushi Wasabi Omakase Dish #8: Salmon sprinkled w/ Sesame

Everyone has a default… shit… I have a default choice when it comes to anything seafood related (especially in sushi). Salmon has (and will always be) the quintessential component of the Foodoofus diet. High in Omega-3 and the cheapest of the trifecta to get Grade-A sashimi slabs of healthy (fatty proportion). Sprinkle some sesame, add a microscopic portion of wasabi and vinegar washed rice… you get the Japanese vanilla. Yup, classic, always hits the spot and remains dear and near to my heart.

Sushi Wasabi Omakase Dish #9: Komomoto Oysters from Seattle

Oysters came into my life at a very weird time…watching Cowboy Bebop at the age of 14, I was familiar with the fictional oyster shooter that supposedly (kills hangovers, which it never did at least for me). Enter Kumamoto (said komodo on Yelp.com as the tip, stupid auto correct). Gelatinous, oyster core, mixed with a yuzu sauce… again enter my bowels like the whale from Moby Dick, down the hatch.

Sushi Wasabi Omakase Dish #10: Spicy Tuna Hand Roll

Alright, so it’s a cop-out. American endorsed sushi at its finest… however when you pair it with the freshest pile of minced tuna… why the hell would you complain? Add in some vegetables and it makes this meal a lot healthier than a week’s worth of filet o’ fishes from the golden arches.

Sushi Wasabi Omakase Dish Final: Kuro Maguro Akami (Lean cut of Blue Fin Tuna)

The last two pieces of this sushi progression meal, I wanted to be an exclamation mark at the end of it all. At the time of this meal, I thought to myself…. fuck yeah, BLUE FIN TUNA hook up. Yes, I’m guilty of contributing to probably 1/1000th percent of decreasing the single Giant Blue Fin Tuna’s survival rate but this isn’t an everyday thing for me (hopefully they’ll find a way to conserve these gems real soon). With that said, instead of getting the fattest cut of this type of Tuna (ootoro aka the underbelly of the fish) which literally melts in your mouth. I ended up getting the lean cut from this jewel of the sea. The total amount for the meal was no more than $75.00 (including tax and generous tip). With the last Benjamin put to good use…

Forgive me on the bad lighting...Orin Swift's Abstract (2010)

Syrah (Shiraz in AUS) is one of my favorite types of wine. This includes with anything blended with Syrah or Petit Syrah (stemming from a different type of grape varietal blend). Orin Swift has done it again and for good old time’s sake, I might need to get another bottle from Julie of OC Wine Mart or elsewhere (depending on the urgency of the need). The wine is smooth from the beginning, in the middle it has deep flavor and finally finishes smooth once again. How does this winery do it… all from leftover grapes (some of them not being the best in quality).

I believe a final thought to this issue (blog post) whichever you like it as… comes from the name of the O.S. bottle…abstract. I’ve always considered myself an abstract person, both in real life by my peers and by assuming this online moniker for those who aren’t familiar with me. Here’s to living it up to the next 25-50 years of my life, cheers.