Thursday, March 24, 2011

5A5 Steak Lounge by Chef Allen Chen

www.5a5stk.com

Visit date: March 04

I like just about anything and am willing to try anything at least once. However, tonight is pretty much a crapshoot from the moment we arrive. Maybe this is why I don't frequent steakhouses... or... I should have taken my hint when they posted on Groupon...

At best, the food is mediocre. And it doesn't help that the lounge has an unusually large crowd of Financial District folks hanging out after work. Someone hosted a party which always leads to drunkards spilling their drinks. And to top it off, some old man and his lady were heavily making out followed by the old man rubbing his bare feet. Get a room!

scallops BLT  smoked bacon, romaine lettuce puree, tomato jam
I'm actually surprised I wanted scallops – I think they're over used. 5A5's scallop dish is wrapped in bacon which needs more crunch. The lettuce puree and tomato jam are what really drew me to the dish, but in the end, the dish as a whole is just ok.

tako salad – octopus, daikon, japanese cucumber,
kimchi vinaigrette
2 things I really like: octopus and kimchi. This dish is flavorful and bright, but not the greatest to look at. It's a big salad and almost looks like a random pile of slop – presentation needs improvement.

cabassi and rea wagyu ribcap – shitake, spinach
I've never had ribcap before so the waitress explains it's the cap of a ribeye, supposedly more tender, in addition to the fact that we're eating a wagyu beef. The dish is good, pretty typical accompaniments of mushrooms and spinach. And it's because of these traditional accompaniments that I wouldn't come back and order the dish again. I expect more creativity for meat priced by the ounce with only two options of 4 or 8 ounces.

7 degrees of chocolate 
truffle torte, soft chocolate, chocolate dust, chocolate glass, green tea white choco mousse, hazelnut milk chocolate mousse, lavender dark chocolate mousse

Sunday, March 20, 2011

Gracias Madre

www.gracias-madre.com

Visit date: February 26

It was girls night out and someone suggested Gracias Madre. I'm always down for some good Mexican food but little did I know this place is organic AND vegan. Scanning the menu, I immediately want to try everything because vegetarian and vegan restaurants are a feat. They have to be extremely creative since they can't simply throw a piece of bacon in or add chicken stock to flavor the components. For example Gracias Madre makes their own cashew cheese – I've never even heard of that! Everything tastes wonderfully delicious.

But before getting too caught up in the food, I should warn that they don't take reservations and the wait on a Saturday night can be brutal, up 2 hours! I probably wouldn't go back if I have to wait that long again – even though they only serve beer, wine and soju, drinking on an empty stomach for 2 hours probably isn't the best thing. Fortunately, they're open seven days a week from 11am to 11pm. If you really want to go on the weekend, go early or go late.

horchata latte
I've only had cold horchata but I think I prefer it hot now that I've had this latte. Horchata latte is exactly as it sounds. It's horchata that's seen the effects of an espresso machine's steam wand to give it a lighter texture.

pozole – traditional hominy stew in an ancho-chile broth
I'm addicted to pozole whenever I see it on a menu. Tonight is no different. The pozole is outstanding but beware if you can't handle spice.

pozole – traditional hominy stew in an ancho-chile broth

empanada del dia – homemade pastry filled with seasonal
vegetables (sweet potato), served on a bed of spicy mole sauce

empanada del dia – homemade pastry filled with seasonal
vegetables (sweet potato), served on a bed of spicy mole sauce

tamal del dia – stoneground heirloom masa steamed
in the husk filled today’s seasonal selection,
served with seasoned black beans and escabeche

spicy mole enchiladas topped with mushrooms and cashew cheese,
served with sautéed kale and seasoned black beans

tacos – three corn tortillas topped with choice of seasonal vegetables
and cashew cheese, served with seasoned black beans
Tonight's choice: hongos – sautéed mushrooms with garlic; and greens – sautéed kale with garlic and chiles





Farina

www.farina-foods.com

Visit date: February 21

As of late, Farina is the first thought if I have a pasta craving. The second thought is Cotogna. They are both really good but I lean toward Farina since reservations are much easier to get. Cotogna is still too new with all its buzz so reservations are booked pretty far in advance for dinner at a decent hour. Cotogna is also much cheaper than its sister restaurant Quince. In any case, Farina is a great Italian joint in the Mission, a gem amongst all the taco, burrito and pizza joints.

My favorite dish of the evening is my dark chocolate taglierini served carbonara style. There is only the slightest hint of sweetness melded into a homemade pasta that is chewy, but not gummy. The pancetta garnish is simple and just the right touch. All of Farina's pasta dishes are simple and at the same time elegant enough for a fancy dinner or special enough for a 50th anniversary party. Understanding that Farina is Latin for flour, I can only expect the best pasta dish, and I have it. Pasta offerings change pretty often... another bowl please!

One of the other things I really like about Farina is the space. The restaurant is huge by San Francisco standards. The decor uses red accents such as the bar stools and spider-like light fixtures hanging from the ceiling. Both modern and homey at the same time.

pan seared scallops served with a traditional Genovese
potato and saffron sauce with Liguria salsa verde

handmade dark chocolate taglierini
served carbonara style

homemade sage pappardelle served with
stracotto of venison Genovese style

handmade modenesi filled with veal and
prosciutto served in butter and black truffle sauce

housemade tiramisu

housemade Genovese puff pastry cannolo filled with custard

The following 2 dishes I didn't eat tonight, but I have had them before. Again, wonderful handmade pasta with simple ingredients. The focaccia de recco oozes out cheese from between two pieces dough that is a cross between thin crust pizza dough and flatbread. Delicious! (Other ingredients are also available.)

handmade handkerchief pasta with Genovese basil pesto

Focaccia de recco – stracchino cheese melted between
two layers of thin bread dough typical of Recco
(Liguria, Italy)