Percy -- Boise, ID (Contemporary American cuisine)

For such a large space, this establishment was a well-oiled machine that cranked out course after course of unexpectedly delicious combinations of flavors. I would describe this chef as a flavor master.

Located at 400 S. 4th Street, this restaurant was upscale, but approachable, in a well-designed space. The dishes were thoughtful and well executed and the service was friendly and kind, given the hustle and bustle at the time of my visit.

https://www.percyrestaurant.com/




Little House Salad. This was supposed to be a "side" salad, but I was pleasantly surprised to have a larger than expected side of greens. I opted for no dressing, which it didn't need at all. This plate was piled high with fresh arugula, fragrant toasted pine nuts, and savory Parmigiano Reggiano. My veggie fix was satisfied. 

Baby Gem Salad. A more upscale salad with a beautiful color mix of sweet heirloom tomatoes, crunchy focaccia croutons, slightly bitter radicchio, crispy baby gem lettuce, and zesty pickled shallots. The fresh horseradish, basil, and smoked tomato vinaigrette made this a flavor forward dish.

Grilled Branzino. This was a well-executed dish. The smoked cauliflower and almond puree was smooth and buttery and the swiss chard pesto added a fresh, bitter and nutty balance. The crispy brussels and sweet and tangy pickled grapes added very interesting tasting notes to this nicely grilled fish. I always enjoy the extra touch of a grilled wedge of lemon. It makes the juice a bit sweeter and adds a more complex flavor. 

Sticky Ribs. These were fantastically prepared St. Louis cut pork ribs. The miso mustard glaze was just sweet enough to enhance the savoriness of the meat, which was tender but toothsome. The tarragon sweet potato medallions were also gently glazed for extra flavor and the fresh mint and cilantro added a refreshing coolness to this flavorful dish.

Braised Pork Shank. A generous portion of Snake River Farms Kurobuta pork. Expertly braised until just tender enough but not completed eviscerated. The mashed potatoes were smooth and creamy, enhanced with a very savory demi-glaze. The herby gremolata and tingly horseradish sprinkled on top brought out more of these amazing flavors.

I would highly recommend this restaurant to anyone who enjoys strong flavors and can handle getting wow-ed with every bite. This has become another staple restaurant on my ever-growing list.

Bear & The Wren -- San Luis Obispo, CA (Wood-fired Eatery)

This cozy establishment centers almost the entire menu around the wood-fired oven. Located at 570 Higuera Street, #2, the black walls and deep brown wooden bar echo the style of the menu offerings. The smell of each dish that came out of that oven is of that ingredient; heightened and enhanced with the extra char on the edges.

I'm happy to see Detroit-style pizza gaining popularity and spread. As much as I love Neapolitan-style pizza, (which is also an option at this restaurant) sometimes one needs a little burnt cheese.



https://bearandthewren.com/


Here are some of the things I've enjoyed.



Brassica. Two of my favorite cruciferous vegetables were on this plate. The Broccolini and Romanesco were cooked until perfectly al dente and seasoned with pecorino cream sauce, charred lemon, pine nuts, nutmeg and lemon zest. This was a bit toothsome, bursting with aroma from the wood oven and lemon zest, with hits of umami from the cheese.

Meatballs. A combo of pork and beef, these were tender wood-fired meatballs. The marinara was zesty and rich, the pistachio pesto had a nice nuttiness, and the pecorino and basil rounded out this dish with freshness and extra flavor.

Beef & Mushroom. This was a well-balanced pizza with garlic white sauce, gruyere, Italian ground beef, cremini mushrooms, caramelized onion, and fresh parsley. The burnt cheese along the edges had a very satisfying crisp, the mushrooms added savory flavors to the beef and the gruyere had a gentle funk that paired very well with the sweet, caramelized onions. 

Since this establishment rotates the menu based on the season, I will definitely have it in mind whenever I visit the area to try their other offerings. 

Turkey Bolognese (Recipe)

Winter has ended, but I still want to enjoy warm, hearty dishes that fill my kitchen with amazing aromas. I also love a dish that can be batch made, is versatile, and adds variety to my repertoire. If kids will eat it, even better. This is a staple recipe that I've been making for a while now. I tend to portion it out into reusable 12- and 4-ounce containers and use it with abandon on anything and everything, even scrambled eggs. 

Here's what you'll need:
2 pounds ground turkey (can also use ground beef, pork or combo of any other ground meat)
½ cup pinot noir or other medium dry red wine
¼ cup olive oil
2 cups tomato sauce (or 1 14-oz. can crushed tomato)
1 medium red onion, finely chopped
5-6 cloves garlic, finely minced
2 heaped tbsp. tomato paste
2 heaped tbsp. dried oregano
2 heaped tbsp. dried porcini or mixed mushroom powder (or 3/4 cup fresh mushrooms, finely chopped)
2 heaped tbsp. dried basil (or ½ cup fresh basil, finely chopped)
2 tbsp. anchovy paste or fish sauce or bagoong
½ tsp. baking soda
Salt & Pepper to taste


Here's what you'll do:
- Heat a large, non-reactive pot over medium flame, add half the olive oil and meat and sauté, breaking it up with a wooden spoon until fine and just a little pink is left.
- Add onions and continue to sauté for 2-3 minutes until the onions are translucent.
- Add red wine to deglaze, scraping the bottom of the pan.
- Add all other ingredients, mix, cover, and simmer over low heat, stirring occasionally, for 45 minutes. This will be thick. If you like it a bit saucier, add more tomato sauce until your desired sauciness.
- Add the other half of olive oil, taste to adjust seasoning, mix and serve, or store in fridge or freezer for later.
- This can be served, with cheese, over pasta, roasted vegetables, under a piece of fish, or as a meat sauce for a homemade pizza or lasagna. 
- Enjoy!

Casa del Toro -- Hayward, CA (Latin American cuisine)

This community restaurant lives in the heart of downtown Hayward. Located at 1034 B Street, this Latin-inspired restaurant is approachable, a great gathering place for friends and family and serves upscale dishes in a fun, lively setting. 

I love it when a restaurant has a long list of appetizers. It entices me to enjoy a variety of different dishes that are shareable and in smaller portions. The service is friendly, and my server was more than happy to accept an order of just appetizers and agreed with many of my selections. 

https://www.casadeltororestaurant.com/


Here are some of the things I've enjoyed.




Empanadas de Carne. The thin but sturdy wrapper was deep fried, and arrived at the table hot, crispy and filled with perfectly seasoned ground beef, olives, eggs, raisins, onions, and bell peppers. The green chimichurri sauce was herbaceous and had a great balance of garlic, olive oil and vinegar. A three-bite delight.

Empanadas de Setas. This option was filled with caramelized wild mushrooms, onions, basil, and queso Oaxaca. It was savory and satisfying.

Ceviche Trio. Served with taro chips, the Halibut had a bit of a kick with Aji Amarillo peppers, onions, lime & cilantro. The Ahi Tuna was a bit sweet with mango and pineapple salsa. The shrimp and cucumber version was fresh and zesty with a bit more tang than the others. I enjoyed each of these very distinctive flavors.

Crispy Pork Belly. These were three cubes of pork glory. Cooked until tender, these juicy pieces were charred a bit on top, then served with a spicy glaze that was also sweet and tangy. The micro greens added a bit of freshness and the charred shishito pepper and adorable pickled red pearl pepper added nice contrast to the savory meat.

Glazed Pork Ribs. These ribs were cooked until tender while still holding on to a smidge of toothsomeness. The guava and chipotle sauce was a nice balance of sweet and gentle heat. The cashews and green chimichurri added textural contrast and freshness. This was a wonderfully delicious dish. 

The amazing flavors of all the appetizers have inspired me to visit again. I may also try an entrée, or two, next time as well. 

Ammatoli -- Long Beach, CA (Levantine cuisine)

The Chef of this restaurant hails from Jordan, and the restaurant's decor, ambiance and halal ingredients embody aspects of this area. The limestone-covered walls, patterned furniture and photos from her travels set the stage for the dining experience. She describes her food as not something singular, but rather something that encompasses the entire region of the Levant as well as her influences from living in California. I'm happy to just call it, "dinner".

This restaurant, located at 285 E. 3rd Street, is now one of my favorites. The elegant flavors and incredibly down-to-earth service has drilled a permanent memory in my mind.   


https://www.ammatoli.com/

Here are some of the things I've enjoyed.



Roasted Beets Salad. Cooked until tender, these pieces of red beet were sweet morsels. A little tangy from lemon, a little rich from olive oil, fragrant from the fresh parsley, and a bit of texture from the pickled onion. 

Falafel. Freshly fried and excellent. Crispy on the outside, fluffy and hot on the inside. The pickled turnips were crunchy and tangy and the tahini sauce added a nice creamy nutty flavor to each bite. 

Fried Kibbeh. This was my first time trying this dish and I will forever compare future kibbeh to these. The fried bulgur wheat footballs were stuffed with perfectly seasoned and moist ground beef, onions, and walnuts. The ratio of inside to outside was just right and the fry was expertly done with a crisp outside but still tender throughout. 

Ammatoli Mixed Mashawi. I selected one skewer of lamb kafta, and one skewer of shrimp. The lamb was moist, juicy and flavored with an array of spices. The shrimp were perfectly grilled and had that nice snap. The house made flat bread was chewy and fragrant. I also enjoyed the grilled tomato and tahini sauce. 

Ka'ak Date Cookies. Made with Palestinian olive oil, anise, fennel, cardamom, cinnamon, and dates, these cookies were a bit more savory than sweet, had a nice crisp and were silver-dollar sized. Nothing close to a typical American-style cookie, which I can appreciate. These were nice little nibbles to go with an after-meal tea or coffee. 

Knafeh. This was my favorite version of this delightful treat. Made with shredded kataifi, which is similar to a phyllo pastry, white cheese, and crushed pistachios. This was baked to order and came to me warm with shatteringly crispy kataifi and oozy cheese. I also appreciated the orange blossom syrup on the side, so I was able to add or omit sweetness to my liking. 

If in the Long Beach area, as long as this restaurant exits, I will forevermore visit and enjoy every morsel that comes out of this kitchen.

Arario Midtown -- Reno, NV (Korean cuisine)

For an approachable and flavorful Korean option, this was a fun experience. Located at 777 S Center Street, Suite 200, one will need to go up a short flight of stairs to reach the front door. I wasn't sure what to expect, as Reno has been slowly getting more restaurants offering a diverse array of cuisines, but I approached with curiosity. 

The word "fusion" can hit a nerve for some people, but this establishment owns the term and is not shy about exploring the combination of American, Korean and other international flavors. I entered with an open mind and was both surprised and delighted by the interesting tastes and textures, as well as the very friendly and pleasant service. 


https://www.arariomidtown.com/


Here are some of the things I've enjoyed.




Spring Roll. This was a good version of this deep-fried delight. It was vegan, but a meat eater would not notice given the crunchy shell, the sweet chili-garlic dipping sauce, and the savory flavor of the veggie filling. 

Shrimp Tempura. I am a fan of the wet batter, followed with some dry crumbs, then deep fried. This creates an armor of crunch around each shrimp, which I enjoyed. The Sriracha aioli was not very spicy, and the teriyaki sauce had that wonderful mix of sweet and savory. A very tasty appetizer. 

Chicken Wings. Of the two sauce options, I chose the sweet and spicy "K" sauce (the other option was garlic soy). I personally prefer a lighter coating of sauce, but the flavor was full of umami, a bit of sweetness and a bit of tang. The gluten-free batter kept its crispness, even with the heavy dousing of sauce and the chicken was moist and juicy. I will probably just ask for sauce on the side for the next time.  

Banchan. This was a soft introduction to Korean side dishes. The cabbage kimchi (top) and daikon kimchi (bottom) were my favorites, with the familiar chili, garlic and aromatic tang. The black beans (middle right) served in this manner was not something I'm used to, but the flavor was very savory and familiar. The mac salad was a simple version, which my partner enjoyed. All in all, it was still fun to sample.

Grilled Octopus Salad. I was amazed at the size of the two large pieces of octopus leg. I would have personally preferred the octopus to have been cooked either a bit less or a bit more, but it was still enjoyable. The combination of flavors from the parmesan cheese, chimichurri, and balsamic glaze was different, unexpected, and surprisingly tasty. The mixed greens, long beans, sweet corn, purple cabbage and tomato added a nice mix of textures and freshness.

Beef Short Rib Galbi. This was the thinly sliced version of bone-in short rib, which is one of my favorite cuts. These were marinated in a sweet and savory soy-based sauce, then nicely grilled. They were meaty, succulent, perfectly seasoned, had a bit of satisfying chew, and really hit the spot. The American-style presentation with crispy, roasted potatoes and green beans was novel. The fried whole chili peppers were an enjoyable touch, and all of this created a very hearty meal.   

I look forward to trying other creative options for my next visit. I will also temper my appetite, given the large portions and (maybe) order fewer items. 

Engawa Fusion -- Sacramento, CA (Japanese cuisine)

For an interesting and delicious way of getting more fish onto my plate, I tried this cute little restaurant, located in a strip mall at 7301 Stockton Blvd. The many tire and auto shops along this busy road did not prepare me for the calm that awaited me when I entered this establishment. The friendly service and approachable dishes made me feel like this would be a place I could easily visit for a quick bite alone or a longer, lingering meal with friends. 



https://www.instagram.com/engawafusion/#


Here are some of the things I've enjoyed.

Genmaicha Tea. This was a tea pot serving. This particular type of tea is green tea mixed with toasted brown rice. It had a wonderful nutty aroma from the rice with a mix of sweet fragrance from the green tea. I enjoyed the entire pot. 

Peach Sky. This was a beautiful drink with butterfly pea flower tea and white peach oolong milk tea. The sweetness level could be customized, and my friend chose 25% sweetness. This was creamy, gently sweetened with a lovely aroma from the butterfly pea flower and oolong teas and finished with chewy boba pearls. 

Nanban Karaage. This Japanese-style fried chicken was very crispy on the outside and moist and tender on the inside. This was a very good rendition of karaage. The dipping sauce was sweet with a bit of tang to balance out the savory chicken.

Main Ramen. This was a rich and flavorful chicken and pork broth. The chili oil, sichuan peppercorn, and sesame sauce added depth, and the peanut butter, vinegar, and white sesame gave it a savory complexity. I also enjoyed the chewy noodles, crunchy beansprouts, the nikumiso, which is a stewed mixture of ground pork, sake, sugar and miso. The toppings of crunchy cashews, green onion and Ajitama (soft-boiled egg) just added to the fun and variety of eating this dish.

Gyu Don. Thinly sliced beef and onions were simmered in a sweet, soy-based sauce until all the flavor soaked into each piece. Served over rice, this was topped with a perfectly soft-boiled egg that was gently marinated in soy sauce. The toasted sesame seeds and dried seaweed flakes added a nice toasty, savory accent.  

Taco Tuna. The technique of achieving a shatteringly crispy seaweed taco shell deserves a standing ovation. The structural integrity was there to hold all the rice, cabbage, cucumber, tuna and radish without collapsing. I really enjoyed this. The light tempura batter on the outside of the shell worked incredibly well, and the sweet and savory sauce the fish was tossed in was balanced with all the other ingredients. 

Taco Sake. The salmon version taco was also a winner. The fish was very fresh and had a wonderful texture. I could eat sushi like this every day.

This is going to be a regular spot for me whenever I'm in the Sacramento area. I hope they continue slinging crispy seaweed taco shells for years to come.