Leopold's sausage and kraut (photo by Ed Anderson)
It's been 12 months of good eating. After reviewing all my past blogs, I've pulled out some—though clearly not all—of the most delicious dishes from 2011 and listed them in no particular order. A couple are new discoveries to me (see L'Ardoise), some are rediscoveries (see Kiss), but most are new as of this year.
But there's something to be said for having your Belgian waffle being cooked up by a guy named Benoit Tordeur who's wearing a bow tie, pressed linen apron, pocket square and a pink button down to match the juicy strawberries he's ladling on top of his waffles which are sitting next to a dollop of creme fraiche.
It's Valentine's Day, a holiday for suckers if you ask me. But for those of you suckers who don't have a dinner reservation for tonight (and you just noticed that your girlfriend is giving you the silent treatment), do not despair. The most canoodle-friendly seats in the house are at a restaurant's bar anyhow. And the bar is always reserved for drop-ins.
I wrote about the relationship benefits of bar dining long ago for the Tacolicious blog (the restaurant owned by my husband Joe) but in honor of Valentine's Day, I'll make my case for 7x7.
Five reasons why dining at the bar beats a table.
We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.
Tim Luym, chef/owner, Poleng Lounge
You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.
If you were short on time and it had to be store-bought?