As one of the rare Sardinian restaurants tucked in a residential area, La
Ciccia is calling me to travel to the island of Sardinia in the Mediterranean
Sea for a gastronomic journey so I can investigate first-hand what authentic
Sardinian cuisine is. Despite the long wait between the appetizer round and
entrees, La Ciccia’s predominantly seafood-based menu gave me a sneak peek of
what Sardinian cuisine is- fresh yet hearty with a burst of different flavors. Home sicknees actually hit me since the squid ink pasta and baby octopus in tomato stew, specifically, reminded me of Filipino-Spanish food back home.
Tip: Entree portions can be shared at most for two people.
As usual, dessert comes first in many of my reviews. Without further ado:
Tip: Entree portions can be shared at most for two people.
As usual, dessert comes first in many of my reviews. Without further ado:
Pasta Longa e su Nieddu de Seppia
(Fresh Linguine with Seafood sugo and Squid Ink)I wish I had more of this. I'm a sucker for anything that has squid ink. There is a reason why paella negro is my favorite go-to dish when I'm in Spain. I hope it doesn't clog my arteries, does it?
|
Finally, State Bird Provision and Quince picked up its one and two star Michelin, respectively. Ogle at the 2014 list of Michelin stars in San Francisco Bay Area with the usual suspects Meadowood, French Laundry, Luce, Aziza, Boulevard, Manresa, Bouchon and many more.
Duck breast at Bouchon |
In the restaurant industry, it is a big deal if you pass the three year mark. In this terrible threes stage, things get rocky and owners go through a roller coaster ride. Hence, I'm giving my kudos to DeLise for making their business alive and still rolling on their fourth anniversary!
This tiny, Asian and French influenced dessert cafe located in a tourist haven will be serving different flavors of macarons to celebrate their anniversary. Starting tomorrow, October 16, watch out for delicate sesame with green tea, hate it or love it coconut with durian, refreshing pistachio rose, sweet and salty chocolate salted caramel, and classic hazelnut maple orange. If you want to stock up, call and order in advance at 415-399-9694.
Tip: To extend the shelf life of a macaron, freeze it for a maximum of two weeks. To defrost, let it sit in chilled temperature for 10 to 15 minutes.
This tiny, Asian and French influenced dessert cafe located in a tourist haven will be serving different flavors of macarons to celebrate their anniversary. Starting tomorrow, October 16, watch out for delicate sesame with green tea, hate it or love it coconut with durian, refreshing pistachio rose, sweet and salty chocolate salted caramel, and classic hazelnut maple orange. If you want to stock up, call and order in advance at 415-399-9694.
Tip: To extend the shelf life of a macaron, freeze it for a maximum of two weeks. To defrost, let it sit in chilled temperature for 10 to 15 minutes.
It takes a high-quality ice cream machine to make good ice cream! Watch this short video on why the iconic Joe's Ice Cream and DeLise Dessert Cafe is the "Best Damn Ice Cream."
FYI, Chef Ryan Scott, the host, was part of Bravo's hit show "Top Chef."
Listen to Chef Eloise Leung of DeLise as she guests on Cooking with Ryan Scott radio show on KGO 180 for the "Best Damn Ice Cream" segment. Chef Eloise will be on-air from 4:15 to 4:30 pm this Saturday, October 12th.
Tidbit: Both chefs are graduates of the California Culinary Academy and have worked for Gary Danko, one of the top restaurants in San Francisco.
Tidbit: Both chefs are graduates of the California Culinary Academy and have worked for Gary Danko, one of the top restaurants in San Francisco.
I was surprised to find myself at the Boulevard this week. My dining chums and I were seated at the private room transporting us into a wine cellar in Italy! Note to self- must book the private room next time for a group dinner.
Because of a long day (more on this later), I was instantly overjoyed when the best part of the meal came- desserts from pastry Chef Lisa Lu! Without further ado:
Because of a long day (more on this later), I was instantly overjoyed when the best part of the meal came- desserts from pastry Chef Lisa Lu! Without further ado:
Apple cake- to freshen up the palette |
I ordered this one of a kind cheesecake- light with a unique twist of corn kernels |
The flourless chocolate cake wit pistachios which everyone loved. |
I was having a bad headache and famished due to a light lunch by time I arrived at the trendy Terrone on the gastronomy alley of Palo Alto so all I could think of was to carbo load with its wood fired pizza and home made pasta. Less than a year old, Terrone, right beside one of my favorite Japanese joints, Jin Sho, and across the fun Cuban restaurant La Bodeguita Del Medio, is gaining a lot of attention from South Bay diners and rightfully so.
Although the thin crust of the pizza is good, I was not impressed with the flavors of the margherita pizza. Something was amiss. However, I'd definitely come back here for the fresh pasta. After a slice of light tiramisu to end my meal, my headache miraculously disappeared.
Although the thin crust of the pizza is good, I was not impressed with the flavors of the margherita pizza. Something was amiss. However, I'd definitely come back here for the fresh pasta. After a slice of light tiramisu to end my meal, my headache miraculously disappeared.
Simple fresh pasta with funghi |
Thin crust margherita pizza |
Simply Greek is the mantra for the Greek Festival at the Annunciation Cathedral in San Francisco. Food was laid out cafeteria style but with more than cafeteria quality.
The lemon roasted chicken was succulent to the bones, while the tiropita (four blended cheeses wrapped in phyllo dough) was piping hot in crispy, buttery phyllo. The rice filled grape leaves reminded me of my travels back in Athens many moons ago. Yes, I did end up taking home some Greek delights, thereafter.
The lemon roasted chicken was succulent to the bones, while the tiropita (four blended cheeses wrapped in phyllo dough) was piping hot in crispy, buttery phyllo. The rice filled grape leaves reminded me of my travels back in Athens many moons ago. Yes, I did end up taking home some Greek delights, thereafter.