Aniki's Sushi--Fremont (Japanese cuisine)

One of my newly discovered favorite spots for sushi and high-end sake is Aniki's. Located at 3810 Mowry Avenue, this little gem is nestled in the shopping center across the street from the Fremont Hub.

On the menu are your favorite standbys, as well as imaginative modern creations not normally found at regular, run-of-the-mill sushi restaurants. Not only are the mouth-watering dishes a reason to go, but the high-end sakes, sojus and the treat-you-like-family customer service are also definite draws. Below are some of the things I enjoyed.

http://www.anikisushi.com/

Kannoko Soju. Distilled from Barley, this spirit was aged in Oak barrels for three years. It had very subtle flavors but suited my palate and went very nicely with sushi.

Kumosabe Double Barrel Nigori Sake. A very creamy, light sake that was ever so slightly sweet. This was very easy to drink and went well with everything.

Spicy Crunch Crab Salad. Cucumbers, crab meat and little bits of fried tempura batter made my mouth sing with enjoyable textures and delicate flavors. With a splash of mildly spicy creamy dressing, this was a nice start to open my appetite.

Spring Salmon. Micro greens and onions were rolled into thin slices of salmon sashimi, topped with a thin slice of lemon and placed in a shallow bath of a sesame/soy sauce. Great for sharing.

 

Unlimited K.O. Roll. A delicious roll with ebi, crab and avocado on the inside and spicy tuna, escolar, unagi sauce, house sauce, wasabi cream and tobiko on the outside. Very fresh and tasty.

Simba Roll. A warm and crunchy roll with crab, avocado, shrimp and tempura on the outside and tobiko, green onion, unagi sauce and house sauce on the outside.

Omakase Sashimi. A surprise plate of premium cuts of the day. This one included shrimp topped with tobiko, uni, hamachi, tuna, ankimo (monkfish liver; my new favorite food!) and two jumbo prawn heads that were fried to such crispy perfection, the whole thing could be devoured, tentacles and all. Fantastic.

Jake's Salmon Lover Roll. Made with salmon and avocado on the inside and hamachi, tobiko and green onion on the outside. Definitely has a nice salmon-to-everything else ratio, with salmon as the dominant ingredient. Delicious.

 

Uni nigiri (a la carte). Deliciously fresh uni simply prepared with sushi rice wrapped in nori. Always phenomenal.

InstaGram Roll. With salmon, spicy tuna, yamagobo and avocado on the inside and unagi, tuna, tobiko, green onion, nuts and wasabi sauce on the outside. The yamagobo gave a nice crunchy/tangy texture to the creamy fish. Yum.

I think it would be redundant to say that everything here is super fresh, but it is just super fresh. The menu might be a little overwhelming with many many rolls to choose from, but the wait staff is there for you when you need them. So when in the area, stop by for a tasty meal.

Forge--Oakland (Pizza)

For cold beer, good cocktails and a thin-crust, wood-fired pizza, Forge is a good place to go whether you're alone or with friends. Located at Jack London Square at 66 Franklin Street, this is an inviting location right off the water with seats by their outdoor fireplaces. I came to Forge with 9 other people during this particular visit, and even though I made the reservations the day before, they were able to accommodate us very well. This is definitely a place that puts customers first.

http://www.theforgepizza.com/oakland/

Here were some of the things I've enjoyed.


Beer. In the foreground, Heretic Evil Cousin. In the background, Deschutes Jubelale. Both were hoppy and crisp.

Jacks Martini. Made with vodka, ginger, pomegranate and lime, this drink was citrusy and mildy tart.

Dark and Stormy. With dark rum, lime, and house-made ginger beer, this is probably one of the better D&S drinks I've tasted. I would owe it to the fresh ginger taste of their ginger beer.

Sazerac. Not on their menu, but they had everything required to make this, including Basil Hayden's bourbon.

Cheese Curds. Fried cheese; what's not to love? Crispy on the outside and gooey and cheesy on the inside. Also served with their house-made, slow-simmered tomato sauce. Excellent for sharing.

Baby Octopus. I'm still dreaming about this dish. Perfectly (emphasis on the "perfectly") prepared octopus, nestled on a bed of white beans, black olives and some greens, with a light drizzle of chili oil. All of these gave it the perfect balance between, savory, spicy and sweet. So good.

Long Cooked Ribs. Another surprisingly tasty dish. Very tender ribs served with a nice honey-jalapeno red-cabbage cole slaw.

Fat Boy. A combo of fantastic toppings are on this pizza. Bacon, sausage, pickled peppers, red onion and a cream sauce all atop a thin and crispy crust.

Potato. Also a winning combination of toppings with potato, red onion, brussels sprouts, and goat cheese.

Mushroom. These mushrooms tasted like they were sautéed with seasonings before being placed on this pizza. Also in the mix were sausage, onion, garlic and thyme. Delicious.

 

 

I was a bit too full to take part in their desserts, but I'm sure I will next time. Forge is now on my radar for good food, good drinks, a nice atmosphere and friendly service.

 

 

 



Stag's Lunchette--Oakland (Salads and sandwiches)

This place might have some of the most inventive sandwiches I've ever had. Located at 362 17th Street, this small spot keeps my taste buds buzzing by churning out different sandwiches and salads each week. Great breads, amazing meats, fresh veggies, house-made condiments and hormone/cruelty/antibiotic -free everything all make this a go-to establishment for the breakfast and lunch crowd.

http://stagslunchette.com/

Here are some of the things I've enjoyed.

Pork Belly. Pig might be my favorite animal to eat and the belly is always a weakness for me. This was glazed and tender with fresh arugula on a lightly toasted baguette. Excellent.

Sliced Lamb. Perfectly prepared lamb sliced and loaded in a fairly big bun with pickled onions and fresh arugula. Very tasty.

Roasted Cauliflower. I'm not a vegetarian, but this was a good sandwich. Nicely roasted cauliflower and cherry tomatoes with aioli made this a delicious and filling meal.

Roasted Turkey on Chantrelle Bread Pudding. This was their Thanksgiving week special and it made me want to make this for Thanksgiving instead of the standard turkey and fixings. A savory Chantrelle mushroom bread pudding was topped with juicy turkey, brussels sprout and baby lettuce salad, gravy and sour cherry orange zest compote. So delicious.

Smoke Trout. Another favorite of mine. Perfectly flaky trout that wasn't too salty or smoky. Also in the mix were capers, pickled onions, arugula and aioli, all encased in their signature crusty baguette.

Roast Beef "Schmitter" Cheese Steak. Made with perfectly prepared 5 Dot beef, Fra'mani Spicy salami, not just one but two layers of provolone and mozzarella cheeses, grilled onions, Rosso Bruno tomato slices and the "Schmitter" secret sauce. This one was messy and oozy and absolutely hit the spot.

Fennel Crusted Pork Chop. Beeler pork chops were thinly sliced and encased in a toasty, buttery bun with a shaved fennel and apple chicory slaw, fresh Japanese greens and garlic aioli. The pork was tender, the slaw had a wonderful sweet/tangy balance and it was just very hearty and satisfying.

Pastrami Reuben. A standard on their ever-changing menu and now I know why. It's just a sloppy good meaty sandwich. Tender, peppery and fantastically delicious smoked organic 5 Dot brisket with melted Gruyere cheese, piquant dressing and spicy house-made kraut on sliced, buttered and toasted rye bread. One of my favorites.

If you're around the area during lunch, stop in early before they sell out for a really tasty, healthy and guilt-free meal.

Miss Ollie's--Oakland (Caribbean-influenced Soul Food)

Located in Old Oakland at 901 Washington Street, Miss Ollie's probably cooks up some of the best fried chicken in town. With Caribbean influences, some of the dishes they offer seem inventive while also being comforting and familiar at the same time. The atmosphere is relaxed with counter ordering at lunch and table service at dinner. Be sure you're not super hungry when you go, it may take about 20+ minutes to cook your skillet-fried chicken; but it's well worth the wait. Below are some of the things I've enjoyed.

http://www.missolliesoakland.com/

Hibiscus Soca. This house-made beverage was lightly sweet with very nice, complex flavors.

Drum & Bass. A very refreshing and citrusy drink. This included Beefeater Winter Blend Gin, Allspice dram, Velvet Falernum, lemon juice and Angostura bitters. It was very well balanced.

Manhattan. This was requested off the menu, but they have everything needed to make it. This one included Bulleit Bourbon and the house vermouth. Well made.

Cucumber-Tomato Salad. Really fresh Early Girl Farm tomatoes with thinly sliced cucumbers and topped with a buttermilk dressing, a drizzle of olive oil and fresh parsley.

Garlic Plantains. Pan-cooked until tender and splashed with garlic oil; these just melt in your mouth.

Rice and beans. Steaming hot with well-prepared beans that were not mushy. A nice side.

Collard greens. These were not cooked until they were a messy mush-ball, as they sometimes can be. It had a mild vinegar flavor and were still a bit crunchy.

Potato Salad. The crunchy red bell peppers gave this salad a nice texture and flavor. It had just the right amount of mayonnaise.

Fried Chicken. Moist and juicy on the inside; very crispy and peppery on the outside. They also inject the pieces of breast meat with garlic and herbs. A definite winner.

Roasted pork. This might be one of the best pulled pork dishes I've had. So tender and succulent with so much umami flavor. A huge pile of the pork was served over some beans with a side of tangy cabbage/carrot cole slaw and topped with a mixture of chopped garlic, cilantro, bell pepper and lime juice. This also came with a bowl of basmati rice with a few slices of fried plantains. Fantastic.

Creole Donuts. More of a cake-like donut, these had great texture with cinnamon in the dough, fried till golden brown and dusted with powdered sugar for a light sweetness. An excellent way to end a fantastic meal.

Being that Miss Ollie's is near downtown Oakland, where most of the businesses are, it doesn't get too crowded on the weekends until about 7:30pm. So stop in early for a table right away and enjoy a fantastic meal.

Sobo Ramen--Oakland (Japanese Ramen)

I finally found a ramen place that has really savory and delicious broth that isn't too salty. Located in downtown Oakland at 988 Franklin Street #186, this spot is right next to Chinatown. With friendly staff and options for everyone, even vegans, this has become a regular spot for me when I need some well-prepared ramen. Here are some of the things I've enjoyed.

http://soboramen.com/


Yogurt Soju. Available in half carafe or whole carafe sizes, this is a very refreshing drink in various flavors. This one was mango. Also just to clarify, this isn't made from the thick, white, scoopable yogurt that we know of. The "yogurt" is more like a sweet juice with little gelatin-like bits floating around. Very tasty just by itself or, as in this case, mixed with soju.

Agedashi Tofu. This is probably the crispiest Agedashi tofu I've had. I've always wondered how they batter and fry soft tofu without breaking it. It comes out molten-lava hot and is served with a savory and sweet tempura sauce and garnished with green onions and bonito shavings. The crispy exterior softens up after soaking in the sauce for a few minutes.

Karaage. Nuggets of chicken that were marinated in soy sauce, garlic, ginger and sake, then fried till very crispy and served with a honey-mustard type of sauce. Very popable and highly addictive.

 

Tonkotsu Ramen with Tonkatsu (Picture 1). Perfectly al dente ramen noodles in a savory pork broth topped with soft boiled egg, corn, black fungus, green onion and sesame seeds. If this wasn't enough food, on the side included a deep-fried pork cutlet.

Tonkotsu Ramen with Tonkatsu (Picture 2). The pork cutlet. Super crispy on the outside and moist and tender on the inside.

Tonkotsu Ramen with Mayu. Their already delicious pork broth is amplified in this dish with a drizzle of mayu (black garlic oil), which gives the broth a very fragrant and deeper flavor. The noodles are topped with chashu (pork), soft-boiled egg, bean sprout, green onion and sesame seeds.

Lobster Ramen. A fresh and tender piece of lobster served in a bowl of their savory seafood broth with some fresh kale, their signature half egg and green onions.

A perfect place to go on a rainy, cold winter's day. I always leave comforted and satisfied.

Ode to Bourbon (Recipe)

This recipe is a modification of the "Old Fashioned" recipe. In my humble opinion, it's more for the bourbon drinker in training than the more advanced bourbon drinker. But all in all, I'd say it's enjoyable for all bourbon lovers.

For this recipe I used Prichard's Double Barreled bourbon. However, I'm sure other bourbons would work just as well.

Also, if you can get a hold of C&B's Old Fashioned Quinine Tonic Syrup, that would be helpful as well. It's also great for non-bourbon drinks. You can get it from this web site: http://www.candbbottling.com/ourtonic1/

Here's what you'll need:
1 rounded slice grapefruit or orange, cut in half
2 maraschino cherries
2 oz. bourbon whiskey
2.5 oz. sparkling mineral water (orange, lime or lemon flavored)
1 tsp. tonic syrup
1 tsp. fine granulated sugar
3 dashes Angostura bitters
1 ice cube


Here's what you'll do:
- In your serving glass, muddle one half slice of grapefruit or orange with one cherry and the sugar.
- Add the bourbon, tonic syrup, mineral water, ice cube and bitters. Give it a gentle stir.
- Add the other half slice of grapefruit or orange and one cherry for garnish.

Nothing left to do but relax and enjoy this refreshing beverage.

Apple Pie cookies (Recipe)

A delightful way of using apples, especially if they've been sitting too long and are a bit mushy. I like to use a sweet apple for this particular recipe, but feel free to experiment with tart apples as you like. This is like an apple pie, but in cookie form. Feel free to serve them warm with ice cream or whipped cream.

Here's what you'll need:
2 1/2 cups flour
3/4 cup unsalted butter (softened), plus 1/4 cup unsalted butter
1 medium Fuji apple
1 tsp. apple bitters (available at BevMo)
1 1/4 cup packed dark brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 egg
pinch of salt

Here's what you'll do:
- Preheat oven to 375 degrees
- Peel, core and dice the apple into 1/4 inch dice
- Melt 1/4 cup butter in a small pan over medium heat until foamy and bubbly
- Add apples to pan and cook, stirring occasionally, until very soft and golden brown, then set aside to cool
- With an electric mixer, whip 3/4 cup butter with brown sugar until it changes to a lighter color and is slightly fluffy
- Add the cooked and slightly cooled apples and apple bitters to the bowl and mix well
- Add the egg and mix well
- In a medium bowl, stir together the flour, baking power, baking soda, cinnamon, nutmeg, cloves and pinch of salt
- Add the dry ingredients to the wet ingredients and mix until fully incorporated, scraping down the bowl as needed
- Using a medium ice cream scoop, scoop out walnut-size balls of dough and place on cookie sheet 2 inches apart
- Bake for about 13 minutes or until puffed and lightly golden
- Cool and enjoy!

 

 

 

Salang Pass--Fremont (Afghan cuisine)

With Fremont being in the top two cities of the largest population of Afghans in the United States, one might expect at least 10 exceptional Afghan restaurants. Here is one that I've been frequenting for many years and it's excellent. Located at 37462 Fremont Blvd., in the heart of Little Kabul, is this casual restaurant. One can expect a hearty meal, friendly service and leftovers for lunch the next day.

http://www.salangrestaurant.com/

Here are some of the many things I've enjoyed.

Afghan Bread. These are made by the slab, cut up, then served warm. This is rustic bread that works great for soaking up curry sauce and chutneys.

Chutneys. From left, and clockwise to the right: spicy jalapeño chutney, sugar cubes and cilantro chutney. The jalapeño chutney is my favorite here. It has an excellent balance of sweet and spicy.

Dolmas. Vine-ripe grape leaves stuffed with seasoned rice, herbs and topped with a light yogurt sauce. This is a very delicious cold appetizer.

Bolani. This might be my favorite item there. It's grilled, chewy flat bread filled with leeks, potatoes, cilantro and spices and served with yogurt. So tasty.

Chicken Curry. Boneless chicken breast pieces are doused with their spicy curry sauce and served with fluffy and buttery Basmati rice. Their meats are never over cooked and the spices are well-balanced without being too powerful.

Lamb Curry. One of my favorite ways of eating lamb. A whole shank is slow cooked until tender and falling off the bone. I also enjoy the marrow inside the bone after being cooked in the curry sauce.

Shrimp Curry. They don't skimp on the shrimp with this dish. Well prepared and also with a very scrumptious curry sauce.

They also have light desserts, which I've enjoyed, such as their rosewater ice cream or Firni (Afghan custard made with milk, rosewater and cardamom). Next time you're in the area, stop by for a satisfying meal.