Authentic Chinese at Fang in SOMA

There are few cities that evoke praise when it comes to authentic Chinese cuisine, and SF is one. The venerable House of Nanking in Chinatown has been an institution for over 22 years started by the Fang family. Diners have raved about the fresh, flavorful, and bold dishes created by Chef Fang. Recently, Chef Fang and his daughter opened up a more modern, inventive spot called Fang on Howard St in SOMA. The food remains a stalwart and Chef Fang personal touches keeps patrons coming back again and again. I went to Fang for the first time in Feb 2014 with my friend Chuck. We had met earlier in the evening to prep for his wedding, and decided to head out for a bit to eat afterwards. Fang had been on my culinary list for quite some time and we made it our destination.

The inside feels like 1920s Shanghai with large red paper lanterns, dark wood Asian furniture, and Chinese artifacts and decorations. Service and wait staff were very typical to that at House of Nanking - straightforward, quick, and void of explanations. Along with some other patrons we got a chuckle out of it. The menu has a combination of authentic and modern twist Chinese dishes, including many vegetarian items. Tables are situated very close to each other (think needed to move one to get seated) so you'll get you know your neighbors very well!

After being seated in the back corner just behind the reception desk, we were approached by a grey hair gentleman who we shortly after realized was Chef Fang himself. He looked at us for 5 seconds and  asked if we were vegetarian. I said "yes" and he amusingly took away our menus and proclaimed "Don't worry, I'll take care of you." Chuck and I looked at each other went along for the ride, not know what and how much food would make it's way to the table - the surprise was worth it!

Fried Onion Cake with Peanut Sauce - A chinese version of a quesadilla stuffed with caramelized green onions, peppers and and peanut sauce. The exterior was a spring roll wrapper perfectly crispy, the green onions were bold, fresh, and full of spicy Szechwan flavors like garlic and chili peppers. It didn't take long for us to finish this dish and we would order it again. $6 for dish.

Peking Tofu Buns - Steam buns stuffed with braised tofu, peppers, onions, and mushrooms. The tofu was tender, succulent and bursting with heat. The veggies tasted like there were marinated in black bean sauce and wok-fried quickly. The steam buns were moist and spongy. The balance of flavors were amazing and again this was a dish worth ordering again. $14 for dish.

Fried Veggie Potstickers - Stuffed pockets filled with bamboo shoots, tofu, onions, garlic, This dish had good flavors overall, but was not memorable. It might have been because of how much Chuck and I liked the onion cake and tofu buns. I personally enjoy steamed potstickers rather than those that are pan-fried and felt that the stuffing lacked depth, meaning it tasted like what was in the buns. $6 for dish.

Tofu and Veggies in Black Bean Curry - A flavorful broth of black bean paste (rice wine, soy sauce, fermented black beans), garlic, chili peppers, mushrooms, eggplant, broccoli, and onions. There was a noticeable heat that permeated through with each bite. The curry was not as thick as I would have expected, but remarkably balanced with flavor. Each of the veggies were lightly sauteed and cooked, yet still maintained their freshness. The bowl itself was plenty for us to share. $13 for dish.

All in all Fang hit the spot for authentic Chinese cuisine. The service was hit and miss, meaning we had to flag down a wait staff for water and the bill. But having the chef come out to take our order and then decide for us was a cool experience. I would certainly go back to Fang so that Sheila can experience it. Overall I give Fang a resounding 8 out of 10. 

Mua in Oakland

Oakland typically gets a lot of negative press, but increasingly it is being hailed as Brooklyn West for the food culture, art scene, and music outlets. Located just across the bay for SF, it’s also becoming a more affordable locale given the sky-high housing costs in SF and the Peninsula.

In March, Sheila and I, along with our friend Chuck and Shawni decided to make the BART ride over to check out Oakland’s “First Friday”, a street, art, and food festival along Telegraph Ave. We had made reservations at Mua, a sprawling 6,500 SF loft space that is part bar, art gallery, dance club, and restaurant. It’s hipster heaven, with exposed ducts, oversized abstract paintings, light installations, and a DJ booth spinning the latest tunes.

The brainchild of a Korean-American artist, Mua has an energy all it’s own. The menu is an eclectic mix of comfort foods with an Asian twist and tons of vegetarian options. The service was efficient but a bit slow which was expected since the restaurant was filled to the brim on this First Friday. After perusing the menu, we decided to order a few small plates and a couple of entrees to share family style.

Kimchi mung bean pancakes – The pan fried cakes were golden brown crispy and had the consistency of shredded squash or zucchini. This was a good dish, but not memorable. Across the board, we couldn’t taste the kimchi and expected a bit more heat. Also it would have been nice to have a sweet/sour dipping sauce.

Brussels Sprouts in Brown Butter – The sautéed sprouts with brown butter were fresh and light. They were cooked well and had good flavor. We’ve had similar dishes before and would put this on par with the rest.

Burrata with portobello mushroom, sweet pepper, squash and balsamic – A good touch was that the veggies were roasted which added a bit of sweetness. The burrata was pull apart soft and the balsamic had an acidity to cut through the richness. This is one dish that we would order again.

Mac-n-cheese with butternut squash and cream – This was delicious and our favorite dish of the night. We would have never known it was vegan as the squash and cream added great flavor.  This was the dish we couldn’t just eat one bite of and wish it came as an entrée rather than a small plate. We would definitely order it again.

Vegetable ragout with couscous, kale pesto, wild rice, green lentil, and root veggies – The couscous was cooked slight al dente and the ragout had a nicely developed Asian flavor. Each component was placed around the plate and ranged from sweet, to salty, to sour, to rich. I was expecting it to be fully integrated so that flavors could seep in across the components.

CBQ burger with aioli, and fries - Made with chickpea, bulgur, and quinoa, this burger was really good. A hearty dish and quite a large patty I don’t think any of us would have been able to finish it on our own. The bun was lightly toasted and the aioli has a nice tart and creamy flavor. My only complaint was that the burger was very delicate and came apart rather easily. The accompanying shoestring fries, were addicting in their own right. We would order this again.

Apple crisp with vanilla ice cream – There was a good sweetness to tartness ratio. There was a nice consistency with the oats, warm apples, and cooked down raisins. The ice cream was rich and creamy. This dish was quite large and could be shared by two people quite easily.

Pineapple upside down cake with coconut gelato – It had a strong caramel flavor, cake was moist, and pineapple was fresh. However the real star was the coconut gelato. Sheila commented that she would order this on its own if given the chance.

We all agreed that if we were in the area, we would certainly return the Mua. However it’s tough to say when we’ll be back given the wonderful food scene that exists in SF. I guess it’s no different than what Manhattanites say about leaving the island to go to Brooklyn. Nevertheless, Mua receives a solid 7.5 out of 10. 

A Tavola Pizzeria - a real surprise in Cincinnati

When Cincinnati comes to mind, you don't quite think cultural vibe or hipster flair. But neighborhoods such as The Banks and Over the Rhine will make you think again. With its close proximity to Kentucky bluegrass culture, mid-west friendliness, and German immigrant population, Cincinnati has charm. I went there for the first time in Q4 2013 for work and scoped out a few of Cinci's best local restaurants. Of course there was a pizza joint on the list - A Tavola in Over the Rhine at 1220 Vine St.


I went to A Tavola with a few colleagues on what we thought was a quiet Tuesday night, A Tavola was buzzing with energy. They don't take reservations, but we arrived  around 6:30 and we're seated right away. The space was open yet inviting, wood topped tables closely placed, an open bar area towards the front, and a huge wood burning pizza oven nestled just in view of the dining area. The menus star is obviously pizza, but they have a nice selection of antipasti, salads, and sliders. At $10 to $16 per pie the cost is on par with SF but the portion sizes are slightly larger. We ordered family style - Roasted Cauliflower, Margherita Pizza, Artichoke Pizza, and Peach & Rhubarb Streusel with Salted Caramel Gelato. All were very tasty with my favorites being the artichoke pie and peach streusel.

Roasted Cauliflower - cauliflower and lemon vinaigrette. The dish came out with piping hot with the over roasted cauliflower lightly drizzled with lemon vinaigrette. Each floret was a bite-size portion and the overall serving was enough to feed 3 as an antipasti dish. The dish was a bit bitter and acidic, but not overpowering. The cauliflower itself had a nice charred/smoky flavor and was slightly al dente.


Margherita Pizza - tomato sauce, mozzarella, basil. This was a safe choice given the other eclectic pies on the menu. The crust was chewier than I prefer with a few char marks from the wood oven. The sauce was a hint sweet from the san marzano tomatoes, the home made mozzarella was a hint salty - a good balance but nothing that I hadn't tasted before at many SF establishments. Lets just say that we ate the entire pie, but in the futures would opt for a more unique choice.


Artichoke Pizza - tomato sauce, pesto, artichokes, mozzarella, and goats cheese. This was by far the best dish of the evening. On the surface the combination of artichokes and goats cheese did not sound appealing, but the waitress indicated that this was one of restaurant's best sellers. The pizza was perfectly cooked with and generous charring along the crust. The combination of mozzarella and goats cheese provided a sweet and salty balanced flavor. The artichokes were cut small and before being added to the pie. They were fresh and retained a nice crunch. The pesto seemed out of place and it's taste really didn't come through, but I'm nitpicking at this point. I would order this again.


Pear and Rhubarb Streusel - baked pear and rhubarb with cinnamon crumble and salted caramel gelato. This dessert definitely hit the spot with the warm naturally sweet streusel and the cold creamy salted caramel gelato. The gelato itself was soft serve, a nice touch since it was easy to scoop and share. I have become a bit fan of salty sweet combo desserts and A Tavola does it right. The streusel tasted more peach than rhubarb, but none the less the fruit was very ripe and tasty. The serving size was about right for three to share and I would definitely order this dish again.

All is all A Tavola did not disappoint. A hipster vibe, great friendly service, and memorable pizza makes this place a must on your list in Cincinnati. I give a solid 7.5 out of 10. See for yourself.

Classic NYC pies at John's of Bleecker St

John's of Bleecker St is a classic NYC. An 850 degree coal fired brick oven pizzeria that serves thin crust with no frills. Sheila and I have already succumb to hipster movement of new age farm to table high end pizza joints. But John's of Bleecker St is it's old school, founded in 1929 and still in the same location with seating in time-worn graffiti-filled booths surrounded by photos of celebrities such has Jack Black, Regis Philbin, and Billy Crystal. On a recent trip to NYC, we decided to go back to NYC's pizza roots in the West Village.

It was Friday during lunch and place was starting to fill up, but Sheila and I got a nice booth near the storefront windows. The interior is warm and inviting, the sort of gritty NYC establishment that you'd see on TV. The menu was straightforward, pies and calzones made to order with your choice of ingredients. It was a no brainer for us get the classic cheese and tomato pie straight up - 14" six slice pizza for $14.50.

The pizza came to our table piping hot within 10 mins of ordering. The crust was slightly chewy with hints of char from the brick oven. The flavor balance of the dough was perfect - not too much gluten and only pinch of salt. I guess it true, NYC's water just makes things taste better. The sauce was true freshly crushed tomatoes and not a cooked down sauce; not overwhelmed with seasoning. The cheese was amazing - classic naturally salted mozzarella cooked with a few blisters from the 850 degree even.

Despite there being six large slices, Sheila and I had no trouble finishing off the medium pie. We'd definitely go back again, smack dab in the middle of the West Village, it's a great atmosphere in and around John's of Bleecker St. So if you're looking for classic New York style pizza, don't miss John's as it get's my 8 out of 10 rating. 

the sweet side of switzerland ...

There is nothing as rich and decadent as Swiss chocolates and pastries. Here's a sampling of what we enjoyed during a recent two week jaunt through magical Switzerland. Enjoy!

Chocolates on Swiss Air on Flight to Geneva

Patisserie at the Suisse Majestic in Montreux

Patisserie at the Suisse Majestic in Montreux

Grapes from Lavaux Vineyards, a UNESCO World Heritage Site

Blackberries in the Farmer's Market in Lausanne

Raspberries in the Farmer's Market in Lausanne

Chocolate & Coconut Ice Cream at Movenpick in Montreux

Swiss National Day Pastries in Geneva

Chocolates at the Cailler Factory 

Chocolates at the Cailler Factory

Fruit Pastries at Eichenberger Confiserie in Bern

Matcha Tea Ice Cream at Fugu Nydegg in Bern

Eichenberger Confiserie in Bern

Luxemburgerli Macaroons at Confiserie Sprungli in Zurich

Fresh Bread at the Zurich Farmer's Market

Hazelnut Chocolate Bark at Laderach Confiseur in Interlaken

Truffles at Confiserie Sprungli in Zurich

Michelin starred SPQR in Pacific Heights

SPQR has been on our restaurant list for years, but for one reason or another we hadn't dined there. It's premise is simple - farm to table fresh Northern Italian cuisine with one of SF's best wine menus. The menu changes daily based on the availability of locally sourced ingredients. This restaurant shot fame under Nate Appleman, who also oversaw A16 in the Marina. After his departure in 2009, Matthew Accarrino took the helm and elevated the restaurant to Michelin star level. From our perspective, very well deserved. One of the top restaurant we've been to in the city. 

The restaurant is located on Upper Fillmore amongst the stylish boutiques, contemporary furniture showrooms, and trendy restaurants. As you would expect, reservations are hard to come by, so plan ahead. We decided on a Sunday lunch over Labor Day weekend. The interior is warm and inviting, with rustic dark floor, cherry dining tables, and an open plan kitchen / wine bar. The menu had several vegetarian options after a few suggestions from the wait staff, we decided to share an antipasti and have separate entrees. After a few minutes, the dishes started coming out. 


Biscuits with apricot & wild fennel preserves and fresh butter - This was complementary and given to every table, probably because it was Sunday brunch time. The biscuits were warm and fresh out of the oven. Slight sweet with a hint of salt, the biscuits were crispy on the outside and moist on the inside. The homemade preserves had chucks of apricot with a dusting of fennel. It didn't take us long to finish these off. As a first tasting, we were instantly impressed. 

Sweet carrot and lentil salad, medjool date and vadouvan curry crema - The plating was amazing, each component was meticulously placed around the Heath ceramic plate. Because of the plating, we didn' t know whether to combine all the component or leave them separate. We decided on the latter, which allowed us to vary the taste in each bite. The textures and flavors are hard to describe, which you would not expect from an Italian restaurant. It had more of a Mediterranean influence and wonderful balance - there was the earthiness from glazed carrots, crunchiness from a chickpea fritter, spiciness from the curry crema, and natural sweetness from the medjool date paste. Every bite was different and left us wanting more. For those curious, vadouvan is a derivative of an Indian spice blend.  


Creste di galli, rapini pesto, leek, fingerling potato and ricotta salata - A fresh rooster's crown hollow pasta prepared with a light rapini (broccoli rabe) pesto and shaved ricotta. The dish was light yet flavorful; and i really enjoyed the pesto - not overpowering, nor olive oily. The ricotta salata had the consistency of fresh mozzarella, but more airy. the potatoes were a nice touch and were probably the only heavy component.  Similar to the salad, this dish had strong earthy qualities from the leeks, rapini, and potatoes. The portion size was perfect as well. Overall, we both agreed, that this was a well thought out dish and fine balance and finesse. Case in point, without the ricotta salata, Sheila felt that the dish lacked salt. However with all the components together, the dish was in complete harmony. 


Tuscan kale francobolli, goat cheese, green onion and poppy seed - A thin ravioli stuffed with tuscan kale served bits of fresh goat cheese, lightly sauteed green onions, poppy seeds. The pasta was not overfilled with kale nor was it thick, so you could taste the slight bitterness of the kale. The sauce was a very light butter and as the goat cheese melted it formed a creamy sauce. The poppy seeds seemed a bit unnecessary, but at times added a slight crunch. Sheila felt this was a hearty dish without being overly filing and was pleasantly surprised at how much she enjoyed the fresh goat cheese on warm pasta. It was great sunday lunch entree. 


Tiramisu, espresso coffee, mascarpone and cocoa - Served in a glass tumbler with multiple layers of mascarpone, lady fingers, and cocoa, topped with warm espresso. This was probably the richest dish we had during the meal. The flavors were bold - strong espresso shot, sweet creamy mascarpone, slightly bitter dark cocoa, and moist yet crunchy lady fingers. This was not your typical tiramisu, almost had a deconstruction quality to it; and as well spooned each layer the depth of flavors came alive. We thoroughly enjoyed it, even with food coma setting in. 

All in all, SPQR is worthy of its acclaim and Michelin star. A wonderful treat in SF if you can get a table, and if not try the lunch. Farm to table and locally sourced ingredients have come to be expected at SF restaurants. We will most certainly come back to this modern Northern Italian restaurant to try a few more dishes from this ever changing menu. Bravo with a rating of 8.5 out of 10. 

A little Gem in Islington

A bit late... but when A joined me in London while I was there on business in February; I promised him that I would guest blog to share my thoughts on Gem. Note to readers, this review is going to be very biased as Gem is my favorite restaurant. Ever. 

We first discovered Gem when we first moved to London, many years ago. It's one of many Turkish restaurants in Islington, but Gem boasts a Kurdish take on food. Peering into the storefront, you will see an elderly woman making fresh Qatme (stuffed bread) for the patrons. 

On our last trip, we found a fresh new Gem, as it recently underwent a significant remodel. It's spacious, bright and while we checked out the 'new digs' we were brought our Qatme. This time around, we received one with potato and the other filled with spinach and green onions. Thin, warm and very comforting, it's a perfect quick bite while you peruse the menu. 

Being regulars, and not having a chance to eat there in so long (4 years!) we stuck to our usual: the Menu C. What is Menu C? 6 hot mezze and 7 cold mezze + dessert. Too much food you say? Never! Each item is appropriately portioned, and just enough for two people to share. Usually, the chef will select the dishes for you; our only comments to our server was to indicate that we were vegetarian and that we'd love to double up on the Halloumi (more on that later). We ended up with the following selection:

Cacik: yogurt with cucumber, mint, garlic and dill. It's very refreshing, and a great accompaniment to the hotter mezze

Yaprak Sarma: Essentially dolma. I'm not really a dolma fan, but I loved these! Gem's version had raisins, along with rice; which I thought was a great complement to the briney leaves.

Patates Salatasi: Potatoes with chopped pickle, parsley, dill, lemon juice. A heartier dish. The lemon juice and dill make it feel super light, even thought there are good sized chunks of potato. 

Kisir: Cracked wheat in thick tomato sauce. This one was a new one for us. In all our visits, we'd never had it, so it was nice to try something different.  It had a nice tang to it, very different from the other dishes, though I would have preferred this to be warm. 

Taboule: Of all the taboule i've tried or made, these guys do it best! They've mastered the parsley/wheat ratio and the results are amazing. Not too herby, not too lemony; but just right.

Patlican Soslu: This, to me, is more like a giardinaria. It's fried aubergine with tomato and red pepper. Alone, it's a little underwhelming; but spread on the foccicia like bread? Amazing. It's tart, yet sweet.

Falafel: If you haven't tried falafel, you don't know what you are missing. Made from chickpeas, broad beans, and onions they are deep fried. Gem's take on falafel rivals the famous Falafel's Drive In in moistness. 

Halloumi: A salty grilled cypriot cheese. I first tried halloumi at Gem, and I have been addicted ever since. It grills well, and pairs well with almost any mezze. It's hearty and surprisingly filling. 

Muska Boregi: Filled with Feta and spinach, these samosa shaped pastrys were our last hot appetizer. I'm not always a fan of feta, but these are consistently good and never over powering

Sounds like a lot of food? Well, it was sort of. Did I mention that we also had dessert? As part of the fixed menu, we received a small baklava, a small seker pare with a scoop of french vanilla ice cream. As all things Gem, this dessert is a great finish to the meal. The baklava is homemade, not overly sweet and full of pistachios and walnuts. Seker Pere is a soft sweetened semolina cake. If you have a sweet tooth, this is for you! With the two desserts, if the ice cream had been absent, it would have been fine - but after all who can resist!

After so many years, I was curious if Gem would still be as good as we always thought, and it was! We've been to many restaurants in our travels (as can be seen on this blog), but Gem has always been my favorite, and continues to be. It's always fresh, feels like home cooking and reminds me fondly of our time in London. If you ever happen to find yourself in London, make the trek to Islington to visit Gem. You won't be disappointed.