Despite our schedule of dinners, we couldn't resist lunches, and we had some great ones.
On our first Friday, we made the mistake (not repeated) of ordering room service breakfast, leaving us too full to contemplate lunch for awhile, so it was 2:15 before we got on line at Swan Oyster Depot. We hadn't been excited by the simple-sounding menu available on MenuPages, but it had come highly recommended by the great Inn at Little Washington sommelier, a recent transplant from SF, with whom we'd chatted at our dinner (and subsequently emailed). We were skeptical that it would be worth what turned out to be an hour wait, even at that random afternoon time, but we ended up being glad that we did it. Beers are handed out on line, the only menu (not entirely accurate) is on the wall, and the atmosphere is downright jovial. The clam chowder was a bit too thin, but all the simple seafood was great (and assortment plates were readily offered when we were indecisive). We shared a nice mixed half dozen oysters; my taste-acquiring is coming along. The smoked fish plate (trout and two types of salmon) would have made for a great brunch beginning. Good sourdough bread. Crudo dressed "Italian style" with olive oil, capers, and diced red onion was delicious; I especially liked the scallops. I'd never seen sea urchin cracked and cleaned before -- sort of gross pre-rinsing -- but I'm finally over the weird texture and love the taste. (Sadly, the soy sauce and wasabi were average-sushi-joint cheap, detracting from the quality of the uni.) When we asked whether there was anything else we should try, our server shucked us each a clam; Adam took the littleneck, I took the giant cherry stone. Not my thing, but at least we didn't miss anything!
We walked to Cotogna to meet Jenn and Ed for brunch on Saturday (which turned out to be just close enough -- Sansome sloped steeply up on the next block). No photos, unfortunately. I never turn down a chance to order burrata, and I enjoyed the non-standard combination with the vividly green, minty oil pooling under it. Melon gazpacho was refreshingly light, although I think Adam enjoyed it a bit more than I did. The Heger Farm corn triangoli was decadently buttery-corny; I am a sucker for fresh sweet corn in pasta. The highlight was the pizza with cauliflower, capers & calabrian chili -- a great balance of salty, roasty, and spicy. Overall, Cotogna was really good, but I think we weren't as impressed as we might otherwise have been if we didn't have (somewhat similar, and so, so excellent) Two Amys and Etto here in D.C.
Fan-fucking-tastic brunch. (It feels weird to curse in writing, but it's just true.) We brutally over-ordered, but it was totally worth it.
All the pickles were good, but the warm mushrooms were definitely the best. The others were more standard pickles. I do love a good pickle assortment (mmm, Ssam Bar's . . .).
|Assortment of Pickles: sauerkraut with claim chili paste, garlic mushrooms, giardiniera|
Full disclosure: As much as I love the most artisanal stinky/crunchy/chalky/complex real cheeses, I also love Easy Cheese, that cheese food product that comes in a can. (I know exactly one other person who shares my enjoyment -- bless you, Josh!) Knowing this, it's probably not surprising that I'm also partial to haute pimento cheeses that are increasingly appearing on the menus of hipster-frequented restaurants. And this was a very good iteration, great with the slivers of green onion (a well-used garnish on many dishes) and crunchy-edged, chewy bread. But I'm glad that I tried it first for maximum enjoyment, because the pistachio dip blew it away.
|Liptauer pimento cheese with charred bread|
Possibly the best thing we ate at this awesome brunch. Kind of like a pistachio nutty hummus? Just great.
|Pistachio dip with green chili and seeded crackers|
In a (very small) show of restraint, we only ordered one of the smorrebrod (open faced sprouted rye bread sandwiches), abandoning a kale one when we started to grasp the magnitude of our over-ordering. That quark was great -- a party of bagel variety flavors -- and the cucumber was a nice vegetal addition. Good use of fennel fronds.
|Lox with 'everything' quark|
The dish in contention with the pistachio dip for best of the meal. It was just so great: just-soft-enough, wonderfully smoky roasted potatoes, acidic from the delicious black garlic vinaigrette, creamy from the mayo, with a bit of brightness from the scallions. So much potato-y goodness; I kept picking at tiny bites long after I was stuffed.
|Smoked potatoes with ramp mayonnaise|
The eggs were the most disappointing of the meal, although not a bad dish -- just not as good as the others. The cheese sauce was a bit bland, although the mustard addition was inspired. (I should use mustard more than I do. Deanna would have approved.) Overall, I think I would have preferred it as avocado toast without the eggs, which just weighed it down (although an understandable nod to its being brunch).
|Avocado toast with scrambled eggs, mustard and cheese sauce|
I forgot to photograph the bread pudding until we'd devoured most of it. Lemon curd and berries is a classic combo, but one that I love. Well done.
(A nice final touch -- I'd ordered a buckwheat and verbena tea at the end of the meal because I'd liked Adam's so much, but we had a train to catch before it arrived, so we were offered a to-go cup.)
En route to Meadowood, we stopped for lunch at Redd Wood pizza, recommended by Laura (seconded by one of the girls behind us on line at Swan Oyster Depot). On a little street in Yountville, attached to a charming, slightly funky boutique hotel -- loved the wall of golden keys and the musician mugshot throw pillows in the lobby -- it's a beautiful space. Super friendly service, an extensive by-the-glass wine list -- the (new) server volunteered to bring tastes of two different glasses when Adam asked about them -- and, as it turns out, really good food. The burrata, tomato, and basil salad was pretty Platonically ideal; a perfectly ripe assortment of delicious heirloom tomatoes. The Swan Oyster Depot Line Girl had recommended the little gem lettuce salad, and I'm glad that she did. We'd have ignored it given its non-descriptive description -- summer vegetables, little gem lettuce, green goddess -- but it was a colorful, delicious riot of lettuce, squash, tomatoes, and other vegetables that I'm now forgetting. An excellent salad, undersold by its menu entry.
Adam was skeptical on the fig pizza from the menu -- it sounded heavy to him, I think? -- but declared that I should steal it for my home pizza making adventures as soon as he tried it. Leeks: good in everything. Fresh figs, slightly roasted from the oven: a nice sweet contrast. Unexpected, yet great. Plus, Redd Wood does exactly the sort of chewy thing crust that I like in pizzas like this.
|Goat Cheese, Mozzarella, Figs, Leeks, Caramelized Onion, Chives.|
The corn pizza was also very good, even without the bacon, although second place. Didn't exceed menu description expectations, but met them.
|Ricotta, Corn, Bacon, Chili, Basil, Pecorino, Onion (sans bacon, of course)|
While we still had the rental car on Friday, we trekked -- a whole twenty minutes -- to one of two Nopalito locations (on Broderick). We were warned by the very nice waitress that we were overordering, but we couldn't decide what to throw overboard, so . . . . No regrets.
A bit thicker than I'm used to ceviche's being, with the tomatillo puree and avocado, but very enjoyably bright. I held off on the chips because of the surfeit of snacks on the way, but the consistency actually would have worked well with them, straddling the salsa/guac and ceviche elements.
|Ceviche Verde con Pescado y Calamari|
marinated fish, calamari, lime, tomatillo, jalapeno,cilantro, avocado and tortilla chips
I don't recall what was in the taquitos -- something vegetable -- but I do remember enjoying the (what I think of as) classic Mexican combo of crunch, crema, guac, and salsa.
I was totally surprised when the melon gazpacho arrived at our table; I'd expected a soup, although a reread of the menu confirmed that it was described as a salad. A lovely sweet-spicy late summer salad.
|Gazpacho Estilo Morelia |
Excellent fish taco; loved the smokey ancho chile adobo sauce.
|Taco de Pescado al Pastor|
seared fish in ancho chile adobo, orange, onion, cilantro and salsa de morita y tomatillo
The squash quesadilla was probably the least interesting dish of a great lunch, but we'd been warned that they'd run out of the squash blossoms, so hard to judge. And it definitely shut up the inner -- and, let's be honest, often outer -- voice demanding queso. Improved by a dunk in the salsa.
|Quesadilla con Flor de Calabaza|
We weren't quiet sure what to expect with this one, but as you can tell, we devoured it. A fantastic Mexican brunch dish, whether the components were spooned into a tortilla or just directly into my mouth. Like the smoked potatoes, one of those I'm-so-full-but-just-one-more-bite-urrrrrghhh-too-fullllll dishes.
|Machaca de Camaron con Huevo y Salsa|
smashed shrimp, egg, serrano pepper, tomato, onion, cilantro, refried black beans and salsa ligera de jitomate
We'd gone back and forth on whether to try Slanted Door, given various friends' views that it was good, too expensive, and/or too touristy. By our last full day, I was also suffering (unprecedentedly) from meal fatigue, and had suggested that we just sit in bed and order room service. But the rainy weather -- our first gross morning in over a week, shockingly! -- began to clear, and Adam convinced me to stop watching the America's Cup race out the window, put on pants, and leave our hotel room. I wouldn't rush back, but it was an enjoyable meal, and I'm glad to have finally tried this San Francisco institution.
I love green papaya salad, so definitely wanted to order that. (With this and the caramel fish, we wanted to see how Eden Center favorites would stack up.) The (very) slightly spicy melon salad was a special that ended up being much more boring than I'd hoped from the description, and really both salads were much lighter and less Vietnamese than I'd expected. (White people levels of spice pervaded the menu.) But once I stopped thinking of the papaya salad as a comparator to a traditional one -- which wouldn't have had all that celery, for one thing -- it was actually pretty good as a salad.
|green papaya, pickled carrot, rau ram, crispy shallot, roasted peanut|
The daikon rice cakes sounded interesting, but I didn't know quite what to expect. I really liked them; sort of chewy and soy saucy, in a good way. Probably my favorite dish overall due to its unusualness. Disappointingly, they were out of the uni that we initially tried to order, so we went with the tuna tartare in its stead. It was a well done iteration of something you've had a million times; I can certainly see how this place would have been hailed as fantastic and groundbreaking ages ago, when Asian fusion was novel.
|daikon rice cakes, shiitake mushroom, shallot, sweet chili soy|
spicy ahi tuna tartare, english cucumber, toasted sesame
The caramelized sauce was much thinner and lacking in those delicious stuck-to-the-pot crunchy bits that I so love, but even more than with the papaya salad, once I stopped comparing it to my expectations, it was really quite tasty.
|caramelized catfish claypot, cilantro, ginger, thai chili|
The broccoli was fine, but more like a good version of something that you'd get in a Chinese restaurant than anything exciting. The noodles benefited greatly from liberal spritzing with the lime wedges we request -- Adam's right, if a dish is missing something, it's usually acid -- but were pretty good with that addition.
|cellophane noodles, green onion, dungeness crab, sesame|
catalan farm spicy broccoli, braised tofu, beech mushroom
Not sure that I could identify a particular lychee flavor, but who cares? Cotton candy!
|lychee cotton candy|