Category Archives: Restaurants

All Hail: Syrian Kale and Carrot Salad with Shattered Dates

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Not your typical kale salad by any means.

Not your typical kale salad by any means.

 

Can you stand just one more kale salad recipe?

Oh come on, sure you can.

You know your love of this leafy green hasn’t waned even if you don’t want to admit it publicly.

Just embrace it. After all, in our society, how many times do we actually value something that’s crinkly and wrinkly, right? Ever more reason to never let go of this green beauty.

Especially when it’s showcased with a spectrum of flavor, texture and downright scrumptiousness in “Syrian Kale and Carrot Salad with Shattered Dates.”

This easy recipe is from “Seattle Cooks” (Figure 1), of which I received a review copy. Seattle food writer Julien Perry spotlights 40 of the city’s top restaurants with recipes and profile stories.

Seattle Cooks

Enjoy everything from “Fava Santorini” from Chef Zoi Antonitsas of Little Fish to “Shrimp and Shittake Pot Stickers with Riesling Dip” from Chefs Tom Douglas and Brock Johnson of Dahlia Lounge, and “Kalua Pork Belly with Korean Chimichurri” by Chef Rachel Yang of Revel.

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A Grand Time At Grand Lake Kitchen

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Comfort in a bowl -- matzo ball soup at Grand Lake Kitchen.

Comfort in a bowl — matzo ball soup at Grand Lake Kitchen.

 

If you’re walking up to Grand Lake Kitchen in Oakland for the first time, it’s easy to spot yards before you get there. Just look for the line.

Especially for brunch on weekends, there is always one.

But just put your name in, give your cell phone number, and you can mosey around nearby Lake Merritt until you get a text that your table is ready. That’s what my husband and I did one recent Sunday, paying our tab for the meal at the end.

Because our wait was about 20 minutes for a table in the early afternoon, we just missed enjoying the brunch menu by about 5 minutes. Drat, because there are some especially intriguing items on it that I was hoping to try, including the Savory French Toast ($14) made with rye bread that’s dipped in porcini batter. How good does that sound, right?

A line almost always means that a place has got to be good.

A line almost always means that a place has got to be good.

Instead, we contented ourselves with the afternoon menu, that’s served from 3 p.m. to 5 p.m.

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Theorita — A Modern-Day Throwback

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The stellar apple-raspberry pie at Theorita.

The stellar apple-raspberry pie at Theorita.

 

Whether you’re too young to remember or old enough to reminisce about the charm of dining at a lunchenette or dinette back in the day, you are sure to fall for San Francisco’s new Theorita.

It’s very much reminiscent in spirit of those old-school casual eateries with roomy booths and checkerboard floors. Only, the food has been brought into the current century with precise techniques executed by alums of New York’s Michelin three-starred Eleven Madison Park.

It’s from the same team behind red-hot Che Fico, which is upstairs in the same building. Theorita is named after Pastry Chef Angela Pinkerton’s grandmother.

The neon sign behind the bakery case.

The neon sign behind the bakery case.

One of each?

One of each?

It’s open for breakfast, lunch and dinner. Or you can get baked goods to go, which is what I did right after my recent dinner at Chef Fico, paying the tab, myself.

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Che Fico — San Francisco’s Hottest New Restaurant

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The distinctive artisan pizzas at Che Fico.

The distinctive artisan pizzas at Che Fico.

 

Anderson Cooper has eaten here. So has Gwyneth Paltrow. Finally, so, too, has the Food Gal.

OK, I may not rank in that celebrity stratosphere, but I still count myself lucky to finally have gotten into Che Fico, which arguably is the hottest new restaurant to hit San Francisco of late.

Since the doors opened to this Italian eatery in late-March, reservations have been near-impossible to get and the walk-in line has snaked down the block. All this for another Italian joint in the city? Yes, when the team behind it is Chef David Nayfeld, Pastry Chef Angela Pinkerton and partner Matt Brewer, all alums of the illustrious Eleven Madison Park in New York.

Follow the arrow and walk upstairs to the restaurant.

Follow the arrow and walk upstairs to the restaurant.

Chef David Nayfeld and business partner Matt Brewer in the kitchen.

Chef David Nayfeld and business partner Matt Brewer in the kitchen.

 

I admit I scored a Saturday night reservation with the help of a publicist, but paid my own tab at the end, though Chef Nayfeld did bring out a couple of gratis dishes for us to try.

Che Fico is housed on the second floor of a building in the Nopa neighborhood that also has a Boba Guys on the first floor. Also on the ground level is Theorita, the diner-bakery also from the Che Fico team, which opened in August.

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Signed, Sealed, Delivered, And Yours (Sept. 2019)

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Look for my new "East Bay Cooks'' cookbook to join this group in summer 2019.

Look for my new “East Bay Cooks” cookbook to join this group in summer 2019.

 

See that stack of beautiful cookbooks above? Soon to join them will be “East Bay Cooks” — by yours truly.

Yes, that’s what I’ve spent the better part of this year working on. In fact, I just finished the manuscript this month.

The cookbook, which will debut in September 2019, will feature 40 of the top restaurants, bars and bakeries in the East Bay, with their stories and recipes. The photography will be by the incredibly talented Bay Area-based Eva Kolenko.

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