Food Writing 101: Restaurant Review
Disclaimer: This is my second homework for my Food Writing class at Stanford..This is the original copy so I haven't made any copywriting edits to it. Based on my teacher and classmates' feedback, I now know I made some run-on sentences. Ooppss...
Deliciousness Comes in Little
Packages by Christine
Emilie Lim
Every time I pass by DeLise Dessert Café on Bay Street, there is always
an inviting smell of vanilla or bacon. This time as I entered for my
mid-afternoon snack, a heavenly smell of lavender filled up the chic, cozy
space filled with 8 seats only. One of the owners, Chef Eloise, emerged from
the kitchen to greet me with a big smile.
Open since 2009 and one of the few gourmet dessert cafes in North
Beach, DeLise is run by husband and wife pastry chef duo, Chef Dennis and
Eloise Leung who grew up in Hong Kong and the Philippines, respectively. Chef
Eloise recounts that the name ‘DeLise’ is a combination of their names. Both
engineers in their former lives, they met as pastry students in the California
Culinary Academy and later worked at San Francisco’s finest restaurants, such
as Gary Danko, Citizen Cake and Roy’s.
They pride themselves with sourcing ingredients from local producers. Their
French pressed coffee or espresso ($2.25) from purveyor Four Barrel is the
perfect companion with any pastry. Not to be missed are their organic tea ($2.25)
selection from Red Blossom Tea Company and chocolate mousse ($2.95) made with luxury
chocolate, Tcho. All aforementioned companies are based in San Francisco.
Their Asian influences can be seen in their flavors and dainty,
bite-sized pastries made fresh daily. Asian ingredients abound in their menu,
such as green tea cupcake ($1.95), which can be wolfed down in one big bite, with
azuki bean filling, miso and sesame rice crispies ($1.50) and coconut pandan
gelato ($2.25 per scoop/$7.50 per pint). The ones that make me always come back
are the soft and buttery Peking duck scones ($1.50) made from real Peking duck
meat, duck fat and green onions- this scone actually has a cult following,
especially during Chinese New Year reunions and has put DeLise on every food
lovers’ hit list- and their bestseller fleur de sel fudge brownie ($1.75),
which has the right balance of crunchy sea salt and chocolate that melts in your
mouth. As you can tell, I have a penchant for the sweet and salty
combined. If size is your concern, don’t
worry because you experience a burst of flavors in just a few bites. Don’t
expect a 4-inch American sized cookie here. After all, it is about the quality
not quantity.
DeLise never fails to reinvent their menu, which changes weekly. That
day, I was lucky to sample their new strawberry and cream macaron ($1.95) with
strawberry gelee in the filling and vanilla bean in the shell- combinations
that remind me of wanting to eat a scented Strawberry Shortcake cartoon
stationary, but this time I actually can through a macaron! I have also helped
myself of their ever-changing gelato, yogurt and sorbet flavors, such as purple
yam, spiced chocolate, candied kumquat and ginger. My favorite is the toasted
rice, which has jasmine rice toasted the same way you’d toast pine nuts giving
it a roasty flavor and added crunch. If your favorite flavor is not sold that
day, you can call in advance - advantages of being a mom-and-pop shop- to order
by pint; the same goes with their pastries, which you can take home in boxes
that can fill up to a dozen cupcakes ($21).
During this blustery afternoon, I gobbled up a chipotle and cheddar
cheese puff ($1.50) for cheese lovers like me who need an extra kick and a
little food intervention to get through the day downed with a frothy matcha
green tea latte ($3.50). I came out
feeling re-energized.
When I was about to leave, the Chefs’ two-year-old fresh from his
afternoon nap started running around the café and bade a cute “Goodbye.” Thus, DeLise is not for those who have a
phobia of babies, but if you’re a baby lover, you can add a few dollars to the
tip jar labeled “Baby’s College Fund.” Follow them on Facebook, where you can
see pictures of their little chef trainee and latest innovations. Indeed, DeLise’s
sweet and savory delights (and their toddler) are all a labor of love.
 |
| DeLise's cookie assortment using the Rule of Odds in food styling/photography- more on this later |
DeLise Dessert Café, 327 Bay St., SF. (415)
399-9694. Business hours: 8:30
am to 7:00 Tuesday to Friday;10:00 am to 6:30 pm Saturday & Sunday; Mondays
closed. delisesf.com
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