The stunning rabbit liver appetizer at the Western Room inside Rancho Nicasio.
You’ll be excused if you’ve never been to Rancho Nicasio in Marin before.
The out-of-the-way roadhouse and live music venue may not have been on most people’s radar before. But it sure is now.
That’s because about four months ago, it added a new chef.
Not just any chef. But Ron Siegel, former executive chef of Michael Mina Restaurant in San Francisco, who previously headed Masa’s in San Francisco and Charles Nob Hill in San Francisco. And the first American-born chef to beat an Iron Chef on the original Japanese TV cooking competition.
Chef Max Brown who has been at Rancho Nicasio for 18 years since his father Bob Brown, former manager of Pablo Cruise and Huey Lewis & The News, bought the property is still there. He still oversees the main dining room and the massive backyard barbecue festivities.
The unassuming facade of Rancho Nicasio, built in 1941.
The Western Room.
But Siegel now serves up an entirely separate menu in the Western Room inside the rustic Rancho Nicasio.
Whether topped with jam or fresh fruit, these little tartlets are irresistible.
Anya Fernald is probably best known for being the co-founder and CEO of Belcampo Meat Co., the world’s largest sustainable meat company, which owns everything from its animals to its own slaughterhouse to its own stores and restaurants where its meat is sold.
But leave it to me to get a review copy of her new cookbook “Home Cooked: Essential Recipes For A New Way To Cook” (Ten Speed Press), and to not make a meat-focused recipe, but a dessert one instead.
Because, yes, that’s how my sweet tooth rolls.
That’s not to say the book isn’t filled with tantalizing carnivore dishes. Having had the pleasure of eating Belcampo’s fare on a couple of occasions, I can attest that you taste the impeccable quality of the meat from the get-go. Because Belcampo raises its own animals, it makes a point to use every part so that nothing goes to waste. The recipes reflect that in everything from “Seared Lamb Heart Crudo” to “Chicken Hearts Cooked in Brown Butter” to “Toma Cheese with Green Herbs” to “Pork & Pepperoncino Sausage.”
But when Fernald writes in the book that “Jam Tartlets” is one of her most requested recipes, how could I resist?
A trio of pork tacos at El Molino Central.
When a noted chef tells you the name of a restaurant he thinks is the very best in the Bay Area, your ears can’t help but perk up.
And when he reveals that it’s an unassuming taco joint, you really get intrigued.
Such was the case when I recently interviewed Chef Louis Maldonado for a story in the San Francisco Chronicle Food section about his favorite places in the Healdsburg area.
Maldonado, former chef of Spoonbar in Healdsburg and now culinary director of Mugnaini Imports in Healdsburg, was effusive in his praise for El Molino Central in Boyes Hot Springs. So much so that when I found myself in the area last week, I just had to try it, paying my own tab at the end.
The back of the restaurant.
El Molino Central is a tiny place with a tamale-sized kitchen. Inside, there’s barely room for two small tables, and the counter where you place your order. Lest you think you’ll have to eat your food standing up, you will find a cheerful patio in the back with picnic tables, covered by a trellis and a revolving ceiling fan. You’ll have to walk through the compact kitchen to get to it, though — or go out the front door and walk around the building to the back.
Cassarece pasta at La Pastaia. (Photo courtesy of La Pastaia, Hotel De Anza)
Located in the historic Hotel De Anza in downtown San Jose, La Pastaia was always one of my favorite restaurants when I worked in that city.
After all, I unabashedly love my carbs. And La Pastaia’s pastas always had a way of winning me over. Executive Chef Juan Zaragoza, who has been at the restaurant for a decade, turns out Italian favorites such as spaghetti vongole ($22) and cacio e pepe ($16), and standards such as a pork chop with warm farro salad ($27) and pan-seared salmon with toasted orzo ($25).
The hotel’s Headley Club Lounge, which features live jazz, has a sophisticated yet laid-back vibe that’s perfect for enjoying a cocktail or glass of wine. I’ve had many a reunion or good-bye party there with friends and colleagues.
Salmon at La Pastaia. (Photo courtesy of La Pastaia, Hotel De Anza)
CONTEST: One lucky Food Gal reader will win a $50 gift card to La Pastaia.
Entries, open only to those who can actually use the gift card within a year, will be accepted through midnight PST June 18. Winner will be announced June 20.
How to win?
A rice bowl with eggs three ways at Itani Ramen.
You have to smile at place where the bathrooms are identified as: “raMEN” and “raWOMEN.”
Itani Ramen takes its food seriously, but everything else with a sense of humor.
The second restaurant by Chef Kyle Itani of Hopscotch in Oakland, Itani Ramen opened a month ago in Oakland’s Uptown neighborhood.
I had a chance to try it two weeks ago when I was invited in as a guest of the restaurant. It happened to be a night when Itani’s good buddy, Chef Daniel Holzman of New York’s The Meatball Shop empire, happened to be helping out, serving dishes and chatting up diners. Holzman also assisted in the kitchen when Hopscotch first opened. And it’s his photographs of colorful street scenes in Japan that grace the walls of Itani Ramen.
Chef Brian Ikenoyama, Chef-Owner Kyle Itani, and visiting-Chef Daniel Holzman.
The long restaurant is industrial-zen looking with unfinished wood on the back wall that gives it an almost shoji-screen-like look. Packages of Japanese instant ramen and bottles of sake decorate shelves above the bar and open kitchen.