Toasted oats, pomegranate, Oxalis and Osmanthus “nuage”. Chef’s Tasting Menu $270 The French Laundry, Yountville CA
Ah, this was SO refreshing! I really liked the cream yogurt sherbet with the tart pomegranate arils and the crunchy oats. I don’t know what Osmanthus is supposed to taste like, but the “cloud” was cute enough.
Noms! I’ve had the she crab soup twice at Anson and it’s absolutely amazing. There are other versions made in Charleston that are much heavier and thicker which I don’t like as much. Anson’s soup is rich and flavorful but doesn’t sit in your stomach like a pound of bricks. Its consistency is perfect and the creamy crab flavor rocks!
Confederate Battle Memorial in Washington Park. This is a quaint park that’s perfect for sitting on a bench and relaxing while people walk about and take wedding photos.
So I biked to work this morning, and I was stupid and didn’t eat anything after I got to work so I ended up being super tired and lethargic all day. I really should remember to eat something after an hour-long morning ride. And another downside was that I gave in to temptation and stopped by Anthony’s Cookies on the way home. I was SO hungry!
I think this is their most popular cookie, and although it’s very good, it’s not my favorite. There’s something about the texture that I don’t particularly like. Or perhaps it’s the extra greasiness of the cookie bits. You should try this, but I think you’ll find that you like the other flavors better too. $1.25 Anthony’s Cookies, San Francisco
With a small carton of 1% milk. $1.25
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2010, 2011, 2012
Dark chocolate and caramel coated flaky pastry shell filled with sliced bananas and cream, topped with shaved chocolate and powdered sugar. 9″ tart $40 Tartine Bakery, San Francisco
Wow, this tart was amazing! Messy, but AMAZING! If you love bananas, you’ll absolutely love this tart. I’m not a huge banana fan, but I will eat this tart any day! I brought this to a Christmas party and it was a big hit. You can never go wrong with bringing a tart or cake from Tartine!
In the box just waiting to be eaten!
The pastry shell was pretty thick and because it was chocolate and caramel coated, it was fairly difficult to slice through. But after you did, you received a great surprise as the sliced bananas came pouring out. Amazing!
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2013
Whiskey, coffee, sugar, whipping cream. $7.50 The Buena Vista, San Francisco
This place claims that the Irish coffee was first introduced to the United States at this very spot by Stanton Delaplane. I like to think that this is true because stuff like that is kinda fun. The place is SO touristy, but has a cheesy quirky charm that I can appreciate.
The Irish coffee was very good! I can’t say that I have them often, but the combination of whiskey and coffee with the topping of cream has a soothing quality about it. The bartender was a no-nonsense and efficient older gentleman. The place was surprisingly calming despite the hordes of tourists!
This is what is inscribed on one of their displays next to the bar counter:
How To Make The Perfect Buena Vista Irish Coffee
1. Preheat 6 oz glass with hot water and empty
2. Drop in two sugar cubes
3. Pour hot coffee into hot glass until it is about three quarters full. Stir until the sugar is thoroughly dissolved
4. Add full jigger of Tullamore Dew Irish Whiskey
5. Top with a collar of lightly whipped whipping cream by pouring gently over a spoon. Enjoy while piping hot!
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2011
Stuffed with fresh gulf rock shrimp, green onions, shallots and red bell peppers. Served with Firewood sauce (mixture of marinara sauce and white wine cream sauce) and bread, topped with parsley and shaved parmesan cheese. $9.95 Firewood Cafe, San Francisco
I’ll admit that I’ve had this dish more than a few times after hanging out at the surrounding bars all night, hehe! I think it’s the Firewood sauce, a great mixture of marinara, wine, and cream) that hits just the right spots. It’s a warm and homey dish – a perfect plate to satiate an after-bar appetite. The tortellini always has a nice bite to them and the rock shrimp filling is delicious.
A mouth watering cup of one of the best clam chowders in San Francisco! Cup $4.25 Anchor Oyster Bar, San Francisco
This creamy Boston clam chowder has such amazing flavor! It’s not too thick, nor is it too runny. What I love about this chowder is it’s simplicity – the ingredients are the stars. You can taste all the vegetables, the clams, and the cream. Anchor Oyster Bar has always served straightforward food made with amazing ingredients. And I think that’s the key to their success. It’s a small restaurant and there’s always a wait for their delicious seafood, but don’t get discouraged, the tables somehow turn quickly.
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die – 2011, 2012
March 14, 2015. Bowl $6.50
There’s a bowl of cute oyster cracker bags on every table for the chowder, but you can also get a large chunk of delicious, crusty sour dough bread with pats of Dairygold butter. How cute! $1.95
These freshly baked choux pastry puffs are filled with Madagascar bourbon vanilla cream, light chocolate cream, whipped cream and freshly cut strawberries, and other special flavors. They are either topped with powdered sugar or a thick chocolate glaze. Pacific Puffs, San Francisco
Who doesn’t enjoy light, sweet cream puffs? I certainly enjoyed these but let’s compare them to Beard Papa puffs. I like Beard Papa’s choux pastry better because it has a firmer texture that doesn’t get as soggy from the cream filling. I like Pacific Puffs’ chocolate cream better because it’s smoother, Beard Papa’s chocolate cream is always a little grainy. Pacific Puffs also has more flvaors. But overall, I’m gonna say that Beard Papa takes it overall for texture and flavor. BUT, the boys working Pacific Puffs make it worth it to go there too, lol!A co-worker informed me of Liliha Bakery cream puffs in Honolulu which are supposed to be AMAZING! Will have to try them next time I’m in Hawaii!
This appetizer has a great combination of light and rich elements. The bright endive and frisée help to balance out the richer escargot and cream sauce. I particularly enjoy the use of endives for appetizers. They provide the perfect bite sized boat to stuff delicious ingredients into!