Break out the confetti and champagne!! It's a perfect ten! Chef Chris Cosentino knows exactly how to work his way into that soft spot in my heart. All it took was a few of his crazy, funky, zany, inventive, and downright delicious over-the-top meat-filled culinary creations. Yes, that's right — I'm giving this place my first and only flawless 10/10 review, so buckle up for a long one as I explain why I'm so obsessed.You may know of Chris from his many stints on food TV, but I've found myself uncontrollably drawn to him because he cooks only the kind of food that he wants to eat. With his cooking, there's no remorse for pushing people's palettes to the edge of fear. Fear? Yeah, most of his food utilizes all of the delicious miscellaneous organs and obscure cuts of meat that many other chefs won't even dare to work with that most people don't ordinarily choose to consume — frequently involving complete nose-to-tail dishes. Fortunately for me, I share his love for well-prepared organ meats.
I love that we live in a time where the modest and familiar burger is treated with the same skill and care as a seared duck breast or other fancy-sounding entrée. These impressive creations are no longer haphazardly assembled by slapping together unwanted scraps and trimmings and are no longer regarded just as greasy pub food. These burgers come a pedigree. Brilliant chefs now utilize custom butcher blends of meat and have truly mastered the art of balancing and enhancing those bold, rich, cheesy flavors while still retaining the burger's undeniably attractive gutbomb essence. These cherished burgers have now become a highlighted menu staple at most high-end restaurants and while many claim to serve the best in San Francisco, I think the title belongs safely to the one I've had at Stones Throw.
There was still a full coat of morning dew on every windshield I walked by. The sun had barely risen, but I was already awake, out of bed, and standing…
That naughty V word. You know the one I'm talking about. No, not that one you perv. I'm talking about "Vegan".I don't think it would come as any surprise to any of my readers that I'm pretty obsessed with meat. All types of meat. And to be honest, I usually don't consider a meal complete without the inclusion of some sort of meat.But, a situation recently arose that gave me the perfect excuse and opportunity to check out a completely vegan restaurant that I actually had interest in trying. Amy's vegan and gluten-free cousin was staying with us in SF and it was my task to find suitable places to eat that we could all enjoy. I had heard wonderful things about the Mission vegan Mexican spot named Gracias Madre so I figured that it had the greatest shot at solving our puzzle. Seriously though, people love this restaurant. By reputation, it's the kind of place that people claim will make meat-eaters completely forget that everything they are eating is even vegan. That's a tall order – I'll see about that. I'll put that crazy claim up to the ultimate test – me.
*Editor's Note 3/29/16: Barley Swine has relocated its entire operation to a larger space at 6555 Burnet Road since my visit.Many of my previous visits to Austin had been during Austin City Limits where my schedule was jam-packed full of concert-going and nearly every moment of my usual 3-day stay was booked up. But, this Christmas-time trip was a little different. We were in town for a full week with plenty of time to relax and do bit of gastronomic exploration.I've experienced a variety of Austin's lower-key options including mini-trips to the outlying barbecue towns of Lockhart and Elgin, but I had never before really experienced Austin's more elevated dining scene. First on my list of places to try was a little, Southern, tasting menu-only restaurant called Barley Swine and sister to another amazing Austin hot spot called Odd Duck – both which recently received 2015 James Beard Award nods.
Listen up. I have found my new favorite restaurant IN THE WORLD. This place served me, without a doubt, the best food I've ever eaten. Twice. Both visits were, in my humble opinion — flawless. Where and what is this incredible restaurant, you ask? It's The Cavalier at Hotel Zetta near Union Square in San Francisco and you absolutely must go.
I've said it before, I'll say it again. It ain't easy finding great restaurants out in Silicon Valley, but they do exist if you look hard enough. Downtown Mountain View has proven over and over again that it's loaded with great spots and the Latin inspired tapas joint Cascal is no exception. Buckle up, this is gonna be a long one. But I guess that's bound to happen when you dine tapas style as a party of eight. I'll try to keep my commentary concise because honestly all of the food was really awesome.
I love new restaurant openings. There's always this energy in the air, an excitement, the mystery of what the gut gamble might uncover. That's why I was so excited to be invited to the soft launch of Union Bar & Kitchen in West SoHo.
*Editor's Note: I'm sad to report that this restaurant is not longer open.Recently, I wrote about a particularly crazy meal I ate at Los Perros Locos. They delivered a kind of craziness through the sheer brashness of piling as many wacky pedestrian ingredients on top of one another as humanly possible. But, like I've said before, there are many kinds of crazy when it comes to food.To celebrate my 26th birthday, my girlfriend took me to a restaurant that's been high up on my worldwide to-do list for a long time, WD~50. The restaurant is the brain-child of Wylie Dufresne who established the molecular gastronomy dining scene in NYC. The kind of craziness that Wylie delivers is less like that of a psychopath, but more like that of a mad scientist through his use of complex, technical, processes and methodologies usually reserved for a chemistry lab. Every dish and drink at WD~50 has some sort of complicated twist whereby an ingredient is transformed or presented in a way you've probably never experienced before.