Burgers at Barney's...

...and I don't mean with Barney Stinson from HIMUM, but rather the burger chain with circa six locations spread across Nor Cal. There's an outpost in Noe Valley amongst the plethora of other gourmet options along 24th St. The Noe Valley shop recently went through a remodel, there are updated finishes, bright pastel colors on the walls, quirky artwork vegetables, and an open kitchen. Kinda reminded me of the Hill Valley Dinner from Back to the Future 2! The servers were attentive but not over bearing which you'd expected in Noe.

The great thing about Barney's is that all their burgers can be made with either garden or tofu patties. With names like North Beach, Milano, Carribean, Teriyaki, etc; the options are pretty endless. Even their fries have options - spicy curly, sweet potato, skinny, cheesy, etc. Each burger is around $8.50 to $10.00 with the sides ranging from $2.50 to $6.00. It's a reasonable price considering the amount of food served.

Our last visit was on a cold rainy Wednesday night when comfort food was in order. Sheila opted for the Chipotle Burger - jack cheese topped with spicy chipotle sauce, red onion, tomato, lettuce and pickles. I went for the Sunshine Burger - cheddar cheese, red onions, sprouts, avocado, tomato, and thousand island dressing. We split a single other of the spicy curly fries with ranch dressing.

The fries came out first, piping hot with a slight kick of spicies. They were cooked through, unlike what tends to happen at In-n-Out with they're rushing behind the counter. The single order was plenty for us and can't imagine a larger size - it was tough to resist the urge to fill up on just the fries!

The burgers came out about 10 mins later and were served open face. The toppings are piled high, so if not in the mood for a heaping of sprouts or avocado, order them on the side like I did. Sheila's Chipotle Burger was equally appetizing. However, she had to take off a good layer of the spicy chipotle sauce in order to eat it. To my pleasant surprise the Sunshine Burger came out on whole wheat sandwich bread. Their homemade garden patty tasted fresh full of oats, barley, carrots, peppers, and brown rice. We often feel that garden burgers can become overly dry when cooked too long, which these were not. The accompaniments of lettuce, tomato, onions, avocados were to Barney's finest and fresh motto. They were certainly large burgers, which meant it took us while to finish.

Overall, we come to appreciate Barney's as our comfort food joint because of it's (1) proximity to our flat, (2) selection of veggie burger options, and (3) relaxed casual vibe. Perhaps you will to.

gialina, our neighborhood pizza joint

When Sheila and I moved to Glen Park, our friends, neighbors, and even realtor, commented about how great the local pizza joint, Gialina, was. Soon enough we started reading the accolades from GQ Magazine, Sunset Magazine, The SF Chronicle, and Check Please Bay Area. Needless to say the foodies are right on, Gialina is fantastic and is turning Glen Park into a food destination!

It's been 18 months and we've physically eaten there twice and ordered taken at least 6 times. That's partly because the restaurant is quite small with only 30 seats and wait can be upwards of 45 mins. However it's very much a warm cozy interior with open kitchen, small tables, and large scale family photos on the bright red walls. The menu is straightforward with several starter salads, a dozen pizzas, and a few desserts. The chef and owner, Sharon Ardiana, prides herself on using fresh, local, and seasonal ingredients. Some pizzas like the (1) Atomica and (2) Margherita are always on the menu. The others like the (3) Pesto w/ chard, olives, & ricotta and (4) Zucca w/ ricotta, sage, & brown butter are based on what produce is available.

We've tried all four of the above, but I'll be focusing on (1) and (2). Although Gialina does not have wood burning ovens, it's able to produce some of the best tasting crust - puffy on the edges, slightly blackened with a chewy taste remaining. As San Francisco Chronicle food critic Michael Bauer notes the secret to this amazing crust is because (a) the yeast to flour ratio is low; (b) the dough is wetter than most, and (c) allowed to proof overnight. Whatever the secret, i can't get enough. The Atomica is out of this world good. It's topped with tomato sauce, red onions, chillies, mushroom and mozzarella. It has a kick to it with the chillies but not overpowered by heaps of mozzarella (just a few shavings). Sheila orders without mushrooms and I with - works either way. As for the Margherita, the dough comments definitely apply. The tomato sauce tastes extremely fresh, as does the mozzarella slices. With SF gourmet pizza restaurants all known for their Magherita, it's tough to differentiate Gialina from Delfina, Zero Zero, or Una Pizza Napoletana; which is praise indeed!

For dessert, we've had the Tiramisu and Chocolate Pistachio Cake. The Tiramisu is quite good. Sheila's way to gauge is whether it's too "rummy", which Gialina's one is not. We've ordered it to go on several occasions. The ladyfingers are moist with the right level of coffee and rum infusion; the mascapone cheese not overly sweet; and the cocoa powder gives a good bitterness. However the Chocolate Pistachio Cake, which we ordered once, was a bit dry and the pistachios overpowered any true chocolate flavor. In a pinch if the cake was all they had, I would rather head into Canyon Market across the street for their selection of great dessert.

Few things to keep in mind. The key to enjoying Gialina pizzas is to have it piping hot! We've noticed that once the pizza cools off, the flavors become subdued. There are also some inconsistencies in crust, especially between types of pizza. This is probably because of the high volume of orders that come through the cramped kitchen. The pizzas are around $15 each, which is expensive when compared to the competition. Lastly the wait can be long, but Glen Park has several quaint shops to keep you occupied.

Make the trek to Glen Park, not cuz we live there, but to taste amazing pizza. You won't second guess any of the praise lauded on this local eatery. Mangia tutti!

burma superstar

Amongst the plethora of Asian establishments that line Clement St, Burma Superstar definitely stands out from the crowd. That's not based on plugs from Food Network or Check Please, but rather because of the food. What a concept, eh? There other outposts in Alameda and Clement (B-Star), be we opted for the original at the corner of Clement and 4th.

Burma Superstar doesn't take reservations, so we were prepared to wait. Fortunately, Sheila and I headed over on the Sunday after Thanksgiving and were being ushered into the small dining area after only 10 mins! As the name indicates, it's Burmese style - influenced by China, Thailand, and India. We ordered several meals to share, which still netted a large doggie bag.

Mu Shu Vegetable Wraps - spicy stir-fried cabbage, carrots, celery, tomatoes, tofu, and mushrooms; rice paper wraps; and plum sauce. We hand wrapped our own rolls which were bursting with Asian flavors. The stir-fried veggies were crispy cooked without being soggy; the plum sauce was a great balance to the saltiness of the veggies; the rice wraps were too thin to keep in the fillings, but that did not dampen our tummy happiness. I game my giddy nod and eyebrow raise of approval which Sheila found quite amusing. Hands down the best fresh wraps I've eaten.

Vegetarian Samusa Soup - a hearty mix of split peas daal, cabbage, beans, and fried samusa (Burmese ravioli filled with potato, lentils, onions). I can only describe samusa as a burmese version of felafel. We ordered a medium bowl which were plenty. Needless to say on a cold Winter day, this hit the spot. There was balance between the broth and veggies, not too chunky and not overly watery. It tasted much like a South Indian sambar, due to the similarities in base spices and lentils. If they sold this soup at our local organic market, we'd have a batch in the freezer for emergencies!

Vegetable Curry Delux - a tomato-based curry with squash, eggplant, onion, tomatoes, and tofu. This was not a memorable dish; very similar to a veggie "shaak" at your local Indian joint. This spice level was fine, the veggies cooked well, but I wasn't ready to ask for the recipe. Sheila's homemade dishes pack a better punch.

Jackfruit Banana Chocolate Fried w/ Coconut Ice Cream - basically a jackfruit and banana spring roll coated coated with some chocolate sauce; then served with a scoop of coconut ice cream and some strawberry slices. It was decadent, especially for someone like me who doesn't like the mushy texture of bananas. The fried coating was not too crispy; the chocolate on paper sounded odd, but surprising worked with the flavors; the ice cream accompanied the dish well, although nothing compared to Mitchell's or Bi-Rite.

In my opinion, Burma Superstar is akin to an India wedding feast. The appetizers and desserts are the best parts of the meal. I would definitely go back for starters and perhaps order a different entree - maybe a tofu noodle dish. All in all, I would recommend a trek to the Inner Richmond for a real taste of Burmese cuisine.

papalote and soyrizo

The Mission, and for that matter all of SF, is a Mecca for great Mexican fare. I could pretty much each a quesadilla or veggie burrito from any one of the local joints and be happy. However, it's Sheila who has a discerning palate. So when our friends The Laffs took us to Papalote in the Mission, Sheila was withholding comments until after the meal.

Papalote recently shot into fame by being part of, and winning, and burrito episode of Throwdown with Bobby Flay. In fact, the wait staff still wear shirt proclaiming their victory! The eatery is typical taqueria, order at the counter, get a number, and pick a table. The menu is unique and what jumps out is the soyrizo; Only in SF, right? It's a curious taste for a vegetarian, but I am hooked especially after having it in their soft tacos. Here's my scouting report -

(1) Salsa - Tastes like a mix of roasted tomatoes, queso, and chilies. It's got some kick but won't give you heartburn 30 mins later. It's so good that you can buy a jar from the counter. Bobby Flay even noted that it was the salsa that tipped the scale in Papalote's win. Simply the best salsa I've had.

(2) Soyrizo soft tacos - There is heat from the soyrizo, which is a soy gluten immersed with the flavors of canola oil, paprika, garlic powder, and onion powder. The two tortillas were thick, freshly made, and the perfect size. The tacos were topped with soyrizo, queso, lettuce, and pico de gallo. I ordered my tacos "super" with sour cream and guacamole to cut the heat. They are heavy so come along with an appetite.

(3) Watermelon agua fresca - a thirst-quenching mix of fresh blended watermelons, water, and sugar. For me the best aqua fresca is lightly sweetened allowing the fruits to naturally add the rest. On a hot summer afternoon, I could drink an entire container full!

It's a value meal of fresh Mexican food that has quickly become one of our places. Don't be scared away by the thought of soy in your Mexican food. I can't say it's for everyone, but I've become a fan. Make the trip over to the corner of Valencia and 24th. It'll be worth your while.

falafel heaven at maoz!

While traversing Europe a few years back, S and I came across several fantastic restaurants. One in particular, a hole in the wall, quickly became one of favorites - Maoz Vegetarian. We stumbled upon it in Barcelona and ended up eating our way through their outposts in London, Paris, and Amsterdam (the original). Recently they opened up a shop on Telegraph in Berkeley near Cal's campus; so we decided to be nostalgic and head across the Bay!

Their menu is simple - couple of meal deals and a la carte options. We opted for a junior maoz meal (falafel in a pita, sweet potato fries, & lemonade) and a regular falafel. The falafels were freshly made and fried crispy on order and served in a warm pita. Ingredients were fava beans, cilantro, and parsley giving a distinctive moist flavor and green color inside. The best part is the unlimited salad bar - filled with garbanzo beans, carrots, cucumbers, carrots, cole slaw, pickles, olives, cabbage, and an assortment of sauce (tahini, garlic mint chutney, yogurt, and spicy ketchup). All the sauces were excellent, but the tahini was my favorite. By the time you take a few bites, it's back to the salad bar to top up!

Overall, the falafel was just like we remembered it; brought back fond memories! The pita was a bit thicker than in Europe, but tasty none the less. As for the fries, they were a bit under-cooked so by the time we were on the last few, they were cold and raw. The lemonade was surprisingly refreshing, not sour and not sweet. Located in heart of a college town with a price point to suit, means there will always be a steady stream of hungry students for years to come. In my book it's on par with the famed Falafel Drive-In of Santa Clara/San Jose. My vote when in Berkeley (or in the East Bay), check out this place for a fast, healthy, vegetarian meal and you won't be disappointed.

serious pie

Tom Douglas is Seattle's celebrity chef - won a James Beard award in the mid-90's and opened a slew of popular eateries across the Emerald City. One of those is Serious Pie in the Belltown district. Just like the name, Serious Pie is all about the pizza!

This place doesn't take reservations, so after putting our name on the list, we headed next door to Dahlia Lounge (another Douglas joint) for drinks. 45 mins later it was our turn. The restaurants is cramped full of bar height and standard communal tables spread amongst multi-level rooms. The wood fired pizza oven takes center stage along with providing some warmth on those cold Seattle nights.

We ordered three pies in total for four people - two buffalo mozzarella with san marzano tomato pies and one chanterelle mushrooms with truffle cheese pie. Meant to be shared, they came out of the oven on wooden pizza peels piping hot with golden brown/charred crust. As expected, the mozzarella was amazingly fresh and mild flavor. The tomatoes were on the sweet side, but were perfectly offset by the sea salt sprinkled over the top. My one complaint was that the salt was overpowering when only tasting the crust. As for the mushroom and truffle cheese, it tasted like an above average herb-infused flat bread more suited for an afternoon snack at a bakery then Saturday night dinner. That night, their veggies pies on the menu and we opted to not try the potato one for fear it would be too heavy.

To end the meal, we shared the tiramisu. It was rich in flavor with a hint of bitter from the dark chocolate and balance by the rum infused fingerlings - probably one of best and I've had 40 - 50 tiramisu in my lifetime. I wish it was about twice as big though, especially since we shared it amongst four. To recap, Tom Douglas does make some serious pies. However when we go back to Seattle, I'll be hitting up the other two venerable pizza joints - Via Tribunali or Tutta Bella - in order to proclaim the best in the Pacific Northwest.

curry on a taco truck

If you've watched Food Network lately, it's easy to see that the food truck craze has gone mainstream. With Nom Nom, Grill Em All, Spencer on the Go all appearing on TV, gourmet cuisine can now be found in a parking lot near you! The latest one is Curry Up Now.

Based in San Francisco, Curry Up Now sells a short menu of fusion Indian street cuisine - kati rolls, deconstructed samosas, and punjabi burritos. A few Friday's ago, the truck made a stop for lunch in FiDi and I couldn't pass up the opportunity. Arriving at 12:05 at the corner of Sansome & Bush, the line was circa 15 deep. By 12:15 when we at the front of the line, it's was 45 deep; proof positive that social media does really work!

I ordered the paneer tikka masala burrito and mango lassi. First the lassi - smooth, rich, and not overly sweet. But I could tell it was made from the standard canned mango pulp you find at any Indian grocer. At 12 oz it ended up being too small for the burrito given that I needed its coolness for the rest of the afternoon.

Next the burrito - made with paneer, tikka masala sauce, basmati rice, garbanzo beans, and cucumber raita. On first bite the spice hits you - not in the mouth on fire way; rather in the heart burn after two hours way. S noted that it's caused by a heavy hand of garam masala. To be honest, I thought the food would be more fresh - paneer chunk were from the grocer and tikka masala from a bottle; especially if you've tried Kasa in the Mission. The rice and gabanzo beans were cooked well, but their taste was lost over the garam masala.

However with all that said, I would rather go back here than the other Indian joints in the Fidi (Naan & Curry, Gaylord's, India Oven, Clay Oven). This time it'll be the smaller kati roll (made using a paratha rather than tortilla) and the deconstructed samosa (inside out).