Wayfare Tavern

Shame on you, Tyler Florence! Your new San Franciscan venture is a place of "no".

In anticipation of the hyped new opening of a celebrity chef's restaurant, I studied the menu online to prepare myself on what to order. But when we dined, there was:

no bone marrow

no escargot

no pineapple upside down cake

no sticky toffee pudding

Anyway, we chose alternative selections from the menu and hoped for the best. The popovers were quite good. Light and flaky on the outside with the soft eggy center.

We had the steak tartare and the deviled eggs. both were subpar, especially the steak tartare which had the oddest texture. After a couple bites, my gag reflex kicked in. It was either the fat ratio or the way the steak was cut up, whatever it was, it was awful.

The curried jidori deviled eggs were not impressive. The flavors were strange and I've never imagined having curry, pickled carrots, and olive oil all together. It was simply off-putting.

Then we waited for the berkshire pork hash and the fried chicken. After a 40 minute wait...NO entrees. The floor manager noticed our abysmal wait and was pleasant about the snafu. He offered us desserts on the house later. The entrees came and the fried chicken was nothing special, the pork hash was rather tasty but drowning in oil.

For desserts, I was highly anticipating the pineapple upside down cake and the sticky toffee pudding, but to my dismay as mentioned earlier, they were taken off the menu. So we went with the summer berry shortcake and the chocolate cream pie. The presentation was nice but the desserts were unsatisfying.

Wayfare Tavern, it was plain and simple - no good.

Old Port Lobster Shack

This catch can be found in Redwood City, California.

A buttered and toasted roll in the likeness of Texas toast, filled with large knobby chunks of lobster. For the naked lobster roll, the little side of clarified butter is the key. I dunked my naked lobster in that golden buttery goodness and it was so heart-clogging good!

We also tried the Maine lobster roll which was mixed in mayo and green onions. The seasoning is very light, barely existent. So I'd recommend dunking this one in butter too. Overall, you really can't tell a major difference between the Maine and naked roll.

The regular side of fries were average but we had an order of their cheese fries which was covered in melty cheese and bacon. And I don't mean bacon bits. It was crispy, crunchy, chunks of bacon!

Don't miss out on the lobster bisque in a mug. This nice and creamy lobster soup can be made into a combo with your roll for an addition of $4.

The decorations include fishing nets, water rings, buoys, and the like. They play happy bouncy quirky songs on repeat to get you into a good mood because table space is cramped and you will have to squeeze onto a picnic bench. This is definitely one of my favorite places to get a satisfying fill of delicious LOBSTAH.

That Takes The Cake

These are some of the best cupcakes I have ever tasted. I was lucky enough to be gifted with a dozen of these amazing creations for my birthday. Since I couldn't eat the entire dozen in one sitting, I rationed them over the week, and the very last bite was still as good and moist as the first!

With flavors like "gentlemen prefer reds" (red velvet), prom queen (strawberry), over the rainbow (rainbow sherbet), bunny bites (carrot), chocolamento (chocolate mint), you simply can't resist. I tried about 9 different flavors and they were all spectacular.

The frosting was creamy and not too sugary. It was perfectly piped in the right proportion to the moist, buttery, tender cupcake. I am still in awe of how heavenly each bite melted in my mouth, down to the last crumb.

gentlemen prefer reds (red velvet)

prom queen (strawberry) 

over the rainbow (rainbow sherbet) 

key lime-licious 

opposites attract (peanut butter and chocolate) 

tuxedo 

bunny bites (carrot) 

apple filled 

fresh banana 

chocolamento

That REALLY takes the cake!

You too can take the cake (home): http://that-takes-the-cake.com/

Bistro Maxine

A combination of my two favorite things: crepes and hot chocolate. Find Bistro Maxine in Palo Alto, a stone's throw from University Avenue.

Hot chocolate in a massive bowl with whipped cream and chocolate sauce for $2.75. Yes, that's what I said. I'll say it again for dramatic effect: hot chocolate in a massive bowl with whipped cream and chocolate sauce for $2.75!

Maxine's crepes are likened to stuffed wraps and tend to be more substantial than the traditional French delicate crepe. The crepes were nicely crisped on the outside yet still had that soft and spongy texture. My maxine crepe was filled with spinach, mushrooms, egg, and cheese. It could have used a little more salt and the side salad could have used a little less dressing. 

I was far too full to try a sweet crepe but I didn't need dessert when a massive bowl of hot chocolate was on my table.

37 Degrees

Ever heard of snow ice? Now you will.

Snow ice is not really icy. It is more like shaved ice cream. Imagine a creamy texture that tastes just like - shaved ice cream. It is an evolved variant of shaved ice, popular in East Asian countries due to the humid and hot weather. And there you have it. Snow ice.

At 37 degrees, snow ice is available in flavors of mango, green tea, strawberry, chocolate, and original. They were out of mochi the night we visited so we topped our ices with an array of fruit, red beans, jellies, and condensed milk.

It comes out looking like a head of cabbage leaves or a wilting salad. The menu ticket is a bit archaic as they erase previously pencil marked orders.

It is something different to try. Add it to the list of ever growing Asian novelties.

Spruce

The lighting was a bit askew. It was extremely dark at the entrance but the glass ceiling natural lighting in the restaurant made it a bit bright while dining. The bar is well designed and stocked. The leather chairs comfortable.

Spruce comes to you from the owners of The Village Pub in Woodside. It has gained foodie praise and momentum in San Francisco, and rightfully so.

Gruyere puffs as a welcome

a strawberry cocktail

The menu while limited, offers attractive dishes.

Hot and cold preserved foie gras, strawberry terrine, consomme, brioche

Charcuterie platter

 Seared dayboat scallops, endives and citrus

 Sauteed sweetbreads, foraged mushrooms, and tagliarini

Slow cooked beef short rib, horseradish veloute, erbette chard, carrots, red wine farotto

Butter poached lobster, braised lettuces, golden potato gnocci

 Amazing fries and aioli

The dessert menu didn't impress, and I am a huge dessert person. We settled for beignets which were just okay. We ended with apricot financiers and raspberry jellies.

warm apricot financiers and raspberry jellies

The food was great, the service was good, and the dessert was mediocre. But all together, Spruce did not disappoint.

Chalet Ticino

For a moment in time, I felt as if i was transported to a cozy chalet at the foot of the Swiss Alps. Serving Swiss and Italian fare, Chalet Ticino is a ringer for a quick getaway to a snowy European ski lodge. Your ski vacation awaits you in Foster City, CA.

Their extensive menu offers many authentic and hearty dishes. We had the cheese fondue for two which is accompanied with your choice of soup or salad and a chocolate fondue for dessert.

The caesar salad was dressed perfectly, the croutons fresh and crunchy, and the parmesan cheese delicately shaved like fresh fallen snow.

The wedding soup was simply outstanding. There was a very rustic quality about the flavorful concoction of vegetables, sausage, and grain. So good in fact, that my husband did not want to share with me.

The main event was the cheese fondue. Fresh cracked black pepper is stirred in the cheese table side. We dove right in with substantial chunks of bread, swirling it in the glorious mixture of melted cheese and wine. The alcohol content was quite high as i was feeling drunk after my 3rd chunk of bread. The fondue is also served with a potato rosti, likened to a hash brown or potato pancake. It was perfectly crisped and tasty. We were so full but half a pot of cheese still remained. I was delighted when the owner packed it up for us and even gave us reheating instructions.

 When the chocolate fondue arrived, I thought I was 2 bites away from food comatose. But to my surprise, the fruits and chocolate were refreshing and easy to eat. The chocolate fondue was a watery, thin consistancy. The fruits included oranges, apples, bananas, watermelon (a new fondue fruit for me), and strawberries. The highlight of the fondue was the little chunks of bread pudding we were alotted to dip in the chocolate. The bread pudding was AMAZING! The owner shared the ingredients with us and I fell in love. 

Chalet Ticino's signature dessert is the Swiss bread pudding. Made with banana puree, vanilla sauce, and drizzled with chocolate, it is TO-DIE-FOR! I will most definitely be back for that luscious, dense yet light, perfectly sweet, dreamy bread pudding and a momentary escape to the Alps!

Masa's

Elegant refinement without being pretentious. Hard to achieve but Masa's delivers.

The fine china alone sings volumes of delicate thought and care.

A short display of pastel pink roses leave a soft and ethereal sense of comfort. 

The chef welcomes his guests with warm gruyere puffs, light and fragrant. 

The cabernet for the night was from Meyer Vineyards. 

Osetra Caviar

melted savoy cabbage, myagi oyster, “beurre d'huître”

Osetra Caviar

uni custard with fresh uni

Big Eye Tuna Tartare

edamame, wasabi, and hearts of palm 

Pan Roasted Bluefoot Chanterelle Mushrooms

asparagus, fondue of castelmagno cheese, black truffles

Sweet Butter Poached Lobster

trumpet mushrooms

Seared Day Boat Scallop

spring onions, trumpet mushrooms, sweet corn

Pan Roasted Cod

razor clams, bloomsdale spinach, marble potatoes, clam broth

Sautéed Medallion of Australian Hiramasa

hearts of palm, carrot-ginger purée, king trumpet mushrooms

 Braised Australian Wagyu Beef short rib

crisp pommes croquettes, melted green garlic, english peas

applewood smoked bacon, sauce bordelaise

Sautéed Breast of Paine Farms Squab

pink lady apples, wild leeks, confit leg, squab jus

The cheese cart 

A Selection of Artisan Cheese

house-made accoutrements

An assortment of goat and cow's milk cheeses 

mango sorbet with red pepper granite, candied jalapenos 

strawberry sorbet with basil granite, candied hibiscus petals 

Mandarin Orange “Creamsicle”

bergamot pain de gênes, yuzu,

cornmeal shortbread, winter citrus, micro cilantro

Valrhona Chocolate Marquis

chocolate chicory center, toasted marshmallow foam,

charred cinnamon ice cream, knob creek caramel

From the candy cart 

raspberry financiers, chili chocolate truffles, mini bundts, absinthe truffles, macarons 

macadamia brittle, lollipops, honey nougats 

Okay so this post is turning into a photoblog. But pictures are much more descriptive than what my words can say as of this moment.

The following pictures are from our last visit to Masa's. It is just as good each and every time. Consistency is key to returning clients.

Unfortunately, due to the looming foie gras ban in San Francisco, we were unable to enjoy the fatty liver as we had during a prior visit. I remember it to be well seared and well executed. To commemorate the wonderful experience, here is a picture of what we missed this time.

And of course, a warm chocolate cake that anyone would be lucky to taste

Caramelized banana choux pastry. 

A full picture of the candy cart 

Masa. Sometimes words cannot describe. We must see to believe.