TKO crust, pear compote, thyme anglaise. Pre fixe dinner $52 each
Ad Hoc, Yountville CA
If you’re wondering, TKO refers to large Oreo-like cookies made by Bouchon Bakery. So the crust of this dessert is made of them. And boy did I like this dessert! I wasn’t too sweet and the flavors were perfect. The pear and thyme were weird, and surprisingly good, flavor combinations that really elevated the smooth mascarpone cheesecake.
Domaine Chandon grounds.
Roe, cured mojama, parsnip puree, brussels sprouts, capers, cava butter sauce. Tapas tasting menu
Contigo, San Francisco CA
This was an interesting dish for me. The combination of ingredients was one I hadn’t experienced before, and I’d never had mojama either. I actually thought it was dried prosciutto before I looked at the menu description again. The salmon was good, but I thought it was a bit overcooked. I liked the crispy skin though and the overall flavors of the dish were pleasant.
One of my favorite homes in Noe Valley.
Happy hour $6
La Mar Cebicheria Peruana, San Francisco CA
This place is a mad house during happy hour! It’s filled with a mixture of tourists strolling the Embarcadero and the FiDi after-work crowd. I was able to squeeze in at the end of the bar and had a yummy (and nicely priced) snack before meeting my nephew for dinner down the street. The ceviche was good albeit small. I liked the assortment of ingredients and everything tasted really fresh. The pisco sour was also very tasty and much needed after a long day at work.
Pisco sour. Happy hour $6
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010
Vittle Monster 