San Francisco

One of the nice perks of writing about food is being invited to restaurants and even getting to preview ones that have not yet opened. While busy writing the cookbook I have taken some breaks to see what's going on around town. Here are some highlights:

Hog Island Oyster Co. Bar has long been one of my favorite little hideaways at the San Francisco Ferry Plaza. Tucked away in an awkward spot, it had fantastic views of the Bay Bridge and soul soothing clam chowder, not to mention an always stellar range of oysters on the half shell. The space is certainly not awkward any longer. Now that the oyster bar has taken over the adjacent spot, it’s a spacious and nicely unified expanse with two bars and plenty of outdoor seating. The menu is larger too.

My picks are still the classic clam chowder that has no flour so it’s rich and creamy, not goopy, and the white anchovies. Served with piquillo pepper aioli, chopped eggs and green herb sauce on baguette slices, the anchovies are are bright and juicy, nothing like what you get out of a can. In case you didn't know, Hog Island was founded by two marine biologists who are passionate about the future of sustainable seafood.

San Francisco Ferry Building, #11A, San Francisco 

My first day in San Francisco—and much of my whole trip—was rainy. But despite the unusually rainy weather, the best part of my first day was having breakfast at Tartine Bakery. Located in the Mission District, Tartine has been a neighborhood standby since it was opened by the husband and wife team of Chad Robertson and Elisabeth Prueitt in 2002.

Both trained at the Culinary Institute of America in Hyde Park, NY and traveled throughout France before settling in Northern California. Prueitt is the pastry chef and Robertson is the baker. You can find Robertson baking daily at the bakery and Prueitt running the sister restaurant Bar Tartine, which is just a street away.

Every morning at the bakery is a busy one. There is always a steady line wrapping outside the doors rain or shine, literally. Two weeks ago I stood in line with my friends under umbrellas to taste Tartine's sweet confections. The smell wafting from within was enough to convince any one of us to patiently wait for a morning bite and a cup of Joe.

It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my eyes new vistas, but my complacency wants it all to come easy--so good to have work in the Bay Area of Northern California.

How auspicious that American made my Alaska Airlines flight disappear so I was forced to discover Virgin America—a mishap that reminded me of how much I used to LOVE to fly.  The moment I went to the ticket window, where the desks are invitingly low, the ticket sellers sympathetic, and the platform weighing your checked (free) bag at ground level so you don’t have to heave it high, I felt soothed.  And once I boarded the plane, the lighting massaged my eyeballs and felt far more flattering than the overhead glare of most terrorist scaring flights. Thinking I look good as I parade in a pinkish purplish glow past the first class flyers always puts me in better spirits sitting in coach.

You may have eaten at Slanted Door or even at Out The Door either at the Ferry Building or at San Francisco Centre, but you're going to want to try OTD Bush in the Fillmore. In addition to many of the dishes that Chef Charles Phan is famous for such as Vietnamese Spring Rolls and the Jicama and Grapefruit Salad or the Chicken Claypot, OTD Bush offers something else entirely. Breakfast!

I love breakfast but let's face it, going out for breakfast in this town usually means American fare, dim sum or maybe Mexican food. Now there is something new, Vietnamese food. At a press preview I got tastes of a lot of deliciousness. Hats off to Pastry Chef Chucky Dugo for a whole bunch of sweet and savory treats to dig into. I was crazy about the crunchy-on-the-outside, fluffy-on-the-inside Beignets, Crepes with apples, Warm Banana Sticky Rice with toasted coconut and sweet and savory style pate choux pastries. The little puff pastries were still slightly eggy on the inside, just the way I like them.