Category: RECOMMENDED
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New England Lobster Market & Eatery
A quick bite after my parents arrived. This is a convenient place to go since it’s so close to the airport and it was a perfect day to eat outside. Pretty much lobster all around – lobster chowder, lobster rolls, lobster taco and some oysters. https://newenglandlobster.net/eatery/
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Sons & Daughters
Random Wednesday dinner. I was downtown because I was at the Oktane conference at Moscone and Andrea happened to go into the office so we decided to eat downtown. We had been meaning to eat at the restaurant at the Taj Campton Hotel, but they were closed today. But we had wanted to revisit dining…
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Hina Yakitori
This week’s dinner was at Hina Yakitori. Sadly, we only heard about this place because of articles of it’s impending closure at the end of the month. The chef had mentioned the lack of diners which is not surprising in a very competitive restaurant environment here in SF. The restaurant only seats 10 people and…
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The Shota
It’s Wednesday and it’s a Spare-the-Air day due to the fires up north so we didn’t want to grill and it was unseasonably hot so we didn’t want to cook. Andrea wanted sushi so we decided to go to one of our favorite Japanese restaurants in SF, The Shota. We first dined here in December…
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Penny Roma
We didn’t feel like cooking today, so we decided to try Penny Roma, at which we’ve been meaning to eat ever since they opened. Flour+Water has a pasta shop from which we had purchased a few pasta dinners since the pandemic, so we were familiar with many of the pasta dishes and Penny Roma is…
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Le Grand Restaurant – Jean-François Piège
Reservations were a bit difficult since so many restaurants are closed since this is the time for vacation in France, but I did make this reservation for dinner. The chef, Jean-François Piège, was head chef in Top Chef France for ten years. The cuisine was modern which we really enjoyed. The menu is a tour…
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Septime
Lunch today at Septime. Looks so unassuming outside and in which belies the quality of the food. The made the most of their ingredients to develop flavors esp. in the sauces which were always rich, seasoned, and layered. I think Andrea and Trisha’s favorite dish was the tomato dish with several preparations of the tomato…
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La Moutarderie Edmond Fallot
Back in Beaune, we did the tour at the Edmond Fallot Moutarderie (mustard mill). Learned a good amount about mustard making and we got to make our own Dijon mustard by grinding mustard seeds, adding salt, vinegar, and water. We then did a bit of a tasting with a few of the different mustards (Dijon,…