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Boulette's Feast


Boulettes’ salmon carpaccio with salt-cured capers.

I know our Eat + Drink editor, Sara Deseran, has written about Boulettes Larder in the Ferry Building, as have others. But since it’s not exactly a restaurant—more a combination of extremely high-end gourmet shop, takeout counter and, in the evening, private dining room—I for one didn’t know what to make of it until a few nights ago, when I attended a wine-pairing dinner hosted by Blackbird Vineyards. (See Jordan Mackay’s blog for more on Blackbird’s wines.)

Beloved SF Restaurant Gears Up For Facelift

It’s a rare occasion that we have the early scoop on something happening in the city (either we’re hopelessly unpopular or we can chalk it up to the monthly vs. weekly thing), but today I have news—real, new news to share.

Live Uni



I’m a sucker for a dare.

A Night at Gary Danko

I got to go to Gary Danko last week with my cousin who was up here for a conference.



Although we were both planning on getting the three-course option, the menu was so extensive with mouth-wateringly descriptive dishes that narrowing the choices down to three (including dessert) seemed entirely too taxing. So we took the easy way out and each splurged for the four course.

Apriums Arrive!


First of the season: apriums from
Blossom Bluff Orchards.

Sometimes it feels like things here in California happen overnight. One weekend, you’re enjoying the first tender spring greens, the first sweet strawberries, a handful of early season cherries. Then whammo! The ship comes in. Have you been to the farmers’ market lately? Now the cherries are mounded up into huge piles, vying for space among the apricots, first of the season white peaches and plums.

The Food Bank

Known as a bit of a space-case among friends, the one thing I can confidently say is that I have a sharp mind for food—which is good for this job and bad for bills, dates, cool indie music trivia, star sightings and most else. I can recall the most obscure things I’ve eaten with an exactitude that isn’t necessarily as impressive as it is a bit weird. I suppose though, the result is that my mind if full of delicious food. Things could be worse.

Added to the food memory bank, as of last week, are two dishes that I’ve had nothing quite like before and want to have a lot more of right now:

Dessert Week

Much to my dismay, I had to turn down an invitation to a dessert and dessert wine pairing event at Lark Creek Steak last week. I’m not sure if that’s the culprit (because I need something other than my sweet tooth to blame) but as it turns out I ended up “dedicating” my entire week to dessert.

Here’s how it broke down:


Little Liguria

Bushi-tei's Blossoms

Growing up in the D.C. area, I didn’t realize how special cherry blossom season was until I left. Even fall foliage in New England (where I went to college) doesn’t compare. So when I found out that bushi-tei restaurant in Japantown had a four-course prix fixe meal in honor of cherry blossoms, I took action. Unfortunately for me, I’m not the only one who pounced on this unique offering of cherry blossoms mingled with wild shrimp, a brined cherry leaf stuffed with tuna tartare, veal loin stuffed with dried cherries and a cherry mousse with cherry compote.


Cherry blossoms in D.C.

Gordo Gorditas


New kid on the block.

Back when I lived on the East coast, far from the pupuserias and taco trucks that now signal I’m almost to my block, I made a few attempts at home-cooked Mexican food. I propped my Diana Kennedy and Rick Bayless cookbooks open, making haphazard substitutions and best attempts. I’d like to tell you that every meal was a slam-dunk, dear reader, but truth is we ate a lot of bland pinto beans and lame versions of “carnitas.”
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