Anson Mills Carolina Gold rice, Espolon Reposado tequila, Amaro Nonino liqueur, honey vinegar, Bitter Truth Jerry Thomas bitters, lime. $12
McCrady’s Restaurant, Charleston SC
This was a new one for me – a horchata cocktail! And it was SO delicious! They used rice flour and lots of other ingredients as you can see. The result is a super refreshing and scrumptious cocktail with lots of flavor and a wonderful texture!
Open up the menu and choose your own adventure!
Royal Blenheim apricot “Membrillo”, fennel and saba vinegar. Chef’s Tasting Menu $270
The French Laundry, Yountville CA
This cheese plate was yummy! I loved the curled apricot “membrillo” and the saba vinegar tasted great with everything.
Braised chicken in soy sauce, vinegar and garlic with fried plantains. $11.95
Patio Filipino, San Bruno CA
I loved this version of chicken adobo! It tasted rich and flavorful and I love the additional of the fried plantains. SO yummy! The chicken was super tender and you have to spoon all that delicious sauce over your rice. Noms!
Steamed rice. $1.75 per person
Crassostrea gigas. Pacific Hog Island (Tomales Bay) top left, Marin Miyagi (Tomales Bay) top right, and Drake’s Bay (Point Reyes) bottom. Served with a lemon wedge and mignonette. $2.50 each
Zuni Cafe, San Francisco
I’m finally developing a taste for oysters! I never liked them growing up and I’m still hesitant at times, but I find myself ordering more often these days. I still prefer the smaller varieties because the large ones gross me out still.
These were SO good. The Drake’s Bay, which are the largest two on the bottom, were actually my favorite!
7×7 Magazine’s The Big Eat San Francisco: 100 Things to Eat + Drink Before You Die
Bread and butter. Simple and yummy.
Sliced beef served with imitation jelly fish and red vinegar. $5.20
Hung To Seafood, South San Francisco
This is definitely NOT what I expected when I ordered this menu item, lol! But you know what, it tasted great! I’ll admit that I’m not a big fan of the imitation jelly fish though – I can’t overcome the odd texture. The meat which is served cold, however, is flavorful and very tender.
I believe these were Baywater Sweet oysters from Hood Canal in Washington State. Served with a mignonette and lemon wedges. Being originally from Washington, I say “Noms!” Actually, I’m not a big raw oyster fan but I’ve got a sense of native pride to upload, hehe. These were pretty large and you can’t complain about the great happy hour price! $18 happy hour
Hog & Rocks, San Francisco
Vittle Monster 