Almond and Oak -- Oakland, CA (Californian cuisine)

I don't tend to follow chefs around, but Chef Rico Rivera is one chef that is worth following around. I first fell in love with his style of cooking, restraint in fussiness, and simple but elegant presentation when he worked at, now defunct, Flora. 

To my delight, the Oakland native now has his own restaurant, located at 3311 Grand Avenue. It took me a little while to try it out, but now that I have, this will definitely be one of my regular spots whenever I visit Oakland. The large space may look like something out of an old Western, but the food is all class, the service was attentive and friendly, and I was thoroughly pleased with my experience. 



https://almondandoak.com/

Here are some of the things I've enjoyed.

Cappuccino. A well balanced and tasty brew to go with my brunch on this day.

Bourbon Barrel Aged, Midnight Awakening Imperial Stout. I detected notes of dark chocolate and dates. This thirst-quenching beer was medium bodied, with a light mouthfeel and a clean finish. It was difficult to just have one.

Fried Chicken Sandwich. I love sandwiches that are large enough to be satisfying, but also small enough that I can take the whole thing down in one sitting. Rather than a behemoth that requires a hose-down and a doggy bag where everything is a soggy mess the next day. This was the perfect size and the proportion of crunchy, juicy chicken, tangy, fresh slaw, aioli, and the house-made pain de mie bun was just right. The salad on the side was also very fresh and had just enough of a tangy vinaigrette to cleanse the palate nicely.

Pork Belly Sandwich. Once again, the perfect size and ratio of soft house-made focaccia, soft pork belly, crisp celery root and fried caper slaw, whole grain mustard remoulade, peppery arugula, aioli and a nice side helping of crunchy matchstick fries. 

Beignets. These were pieces of fried dough, covered in powdered sugar and served warm with a side of strawberry jam. They were fluffy, just sweet enough and hit that little sweet pocket right on target.

The menu is focused and thoughtful, with a nice selection for most types of eaters. I will definitely return to try out the other brunch options as well as the dinner options. 

  

Bloom Eatery & Spirits -- Santa Clara, CA (Breakfast, Brunch spot)

This small, nondescript-looking spot may not seem noteworthy upon passersby, but the bland, strip mall venue is not reflective of the incredible eats inside. Located at 202 Saratoga Ave, this is a place to get to early, otherwise, you will have to prepare to wait in a line out the door. 

Once inside, the hustle and bustle of smiling waitstaff and juice machines gave a good indication of the scratch-made type of food that is served. After this experience, I would be more than happy to get squished into a small booth to taste these flavors again. 


https://www.bloomeatery.com/

Here are some of the things I've enjoyed.

Bloom's Breakfast Burrito. This was a hearty burrito. The warm flour tortilla was filled with marinated flank steak, scrambled eggs, grilled red onions, crispy potatoes, roasted chilies, fresh avocado, and a blend of cheddar and jack cheeses. I'm also happy to note there was no filler, such as rice; it was all hefty ingredients. This was served with a side of crema, house made green and house made red salsa, which were fresh and made for very nice complements to the meal.

Carnitas Bene. The carnitas were made from scratch and served with fresh avocado, pickled onion, two perfectly poached eggs, and house made pico de gallo. If this wasn't mouth-watering enough, all this was piled on top of a halved, freshly baked, house made English muffin. I opted for the cup of fruit over the potatoes, but I may just get the potatoes next time. The green tomatillo salsa was vibrant and the red salsa was zesty and added a tiny, but appreciated, bit of heat.

Every dish I tasted was fantastic and every dish I saw on other patrons' tables also looked fantastic. I will definitely be back for brunch or lunch to try those other offerings.

Black Tahini Hummus (Recipe)

Hummus is one of those staple items that I love to have in the fridge at all times. It works great as a snack, and is not only great as a dip, but also as a sandwich spread, an ingredient in a salad dressing, in certain desserts or spread on a plate underneath a pile of roasted vegetables or stewed meats. 

I prefer the creamy version, similar to the breakfast item served in Turkey and other parts of the world. Not only are the applications endless, but the toppings and additions can be as well. Black tahini adds a striking color base to a standard hummus, and can accentuate an eye-catching presentation to any charcuterie board or plate.

Here's what you'll need: 
8 ounces (1 cup) chickpeas -- dried is the most flavorful/preferred
1/2 tsp baking soda
3/4 cup black tahini (make your own or use a prepared variety)
2 tbsp fresh lemon juice
1 tsp and 1 tsp sea salt, separated
Water
Optional add-ins: garlic (fresh or granulated), sun-dried tomato, chili peppers/hot sauce, warm spices (cumin, coriander)
Optional garnishes: olive oil, ground cumin, ground coriander, lemon zest, ground paprika (smoked, sweet or hot), fresh parsley, zatar

Here's what you'll do: 
- In a leakproof container, add chickpeas and cover with water by 4 inches. Stir in 1 tsp salt until dissolved. Leave on counter or in fridge overnight.
- Drain and rinse chickpeas and put into a medium-sized pot. Cover with fresh water by 2-3 inches. Add baking soda. Bring to a boil, then simmer for 45 minutes, uncovered, until chickpeas are very soft and break apart easily when pressed with a fork.
- Drain, keeping 1 cup of the cooking liquid, and add chickpeas to a food processor or high-speed blender. Note: The rest of the cooking liquid can be made into a vegan mayo, if desired.
- While everything is still warm, process chickpeas for 3 minutes, scraping down sides with a silicone spatula periodically.
- Add tahini and 1 tsp salt, and process for 3 minutes, scraping down sides periodically. 
- Add any optional add-ins at this stage.
- Add 3/4 cup chickpea cooking liquid and lemon juice and process for 1 more minute. Taste and add more salt, if desired. If the hummus is too thick, add more cooking liquid, 1 tbsp at a time and process for 10 seconds between each addition. The hummus should look smooth and creamy. 
- Add to a serving dish, top with optional garnishes and serve with pita bread, carrots, celery, radish, apples, etc.
- Enjoy!

Homemade Black Sesame Tahini Recipe:
- Toast 3/4 cup black sesame seeds in a pan, stirring frequently, over medium heat, until fragrant. Only 2-3 minutes.
- If sesame seeds are already toasted, skip this step.
- Cool seeds to room temperature and process them in a food processor or high-speed blender for 3 minutes, scraping down the sides every 1 minute. It will look like wet sand.
- Add 3 tbsp olive oil and 1/2 tsp salt, and continue to process until creamy. This may take more than 5 minutes. Scrape down sides every 1 minute or so.
- Make as much as you will use, or make extra to keep in a jar in the fridge for up to 3 months. This will separate as it sits, so stir to re-incorporate oil before each use.

Spread Kitchen -- Sonoma, CA (Inspired Lebanese cuisine)

It's wonderful to experience different cultural foods across the Bay Area. It's even more exiting to experience more specific aspects of these cultural foods. The category of "Middle Eastern" has become an amalgamation of many different things, including Persian, Turkish, Afghan, etc. I'm very happy to see this grouping begin to break into its respectable parts, with people embracing their heritage and showcasing it in the foods they grew up eating and unapologetically serving food that may not be as recognizable to the masses. 

Located at 18375 Sonoma Highway (Highway 12), this restaurant brings a proud heritage of foods to anyone willing to try something unfamiliar. There is, of course, the California touch of seasonal, local ingredients and a rock-solid expression of techniques and years of experience in the food industry.

https://www.spreadkitchensonoma.com/

Here are some of the things I've enjoyed.

Falafel. This is a dish that has many different renditions, styles and flavors. I greatly enjoyed this version. The key is freshly frying to order, which this was. There was a crispy exterior with a fluffy, steamy interior. The chickpeas still had a bit of texture, and the balance of spices and herbs were very pleasing. 

Green Tahini. This sauce was served with the falafel and was a very nice pairing. Made with an organic tahini that was then blended with garlic, herbs, spices, lemon and salt. It was fresh and vibrant and would have paired very well with just about anything.

Fried Cauliflower with Tahini Vinaigrette. A simple dish that was also prepared with timing in mind. The cauliflower was flash fried, a bit crisp in some areas and soft in other areas. The preserved lemon tahini vinaigrette was a nice accompaniment with a complex lemon flavor that was savory, tart and rich all at once. 

Combo Dip Plate. If the option to try many items is available, I will happily oblige. The hummus was Beiruti style, with tahini, garlic, cumin, sumac, lemon and parsley. It was creamy and well seasoned. The Muhammara was a roasted red pepper, walnut, pomegranate, garlic sauce. The spices added a wonderful savory element to this dip. The Lebneh was a thick yogurt, served with dried mint and preserved lemon. I eat yogurt almost every day and it's always a treat to get homemade yogurt served with savory elements. Each dip had its own unique flavors but complemented, as well as contrasted, each other very well.

Pita. From Jerusalem Bakery, this was a thinner version of pita. I ended up taking this home and toasted them in the oven the next day for pita chips. They had a very nice wheat-y flavor.

Lavash Wrap. I opted for the lamb and beef kofta, which had a nice mix of spices, was juicy and succulent. This wrap also included house made lavosh, shredded cabbage, fresh herbs, pickled onions, pickled cucumbers, and an option for "local style" with hummus, harissa, and tahini vinaigrette. I would love to have this for lunch every day. The balance of freshness, tang and savory flavors were fantastic.

Bowl. This was a base of seasoned saffron rice with caramelized onions and apricots. The addition of hummus, quinoa tabouleh, tahini vinaigrette, pickles, and pita bread rounded out the bowl very nicely. I opted for the juicy lamb and beef kofta. Each component could stand on its own, but together they made for a very filling and beautiful bowl of deliciousness.  

Dirty Fries. I opted for the beef shawarma protein. This was a generous portion of beef, seasoned and cooked perfectly. The potatoes were crispy on the outside and fluffy on the inside. The meat was tender and the dusting of za'tar, drizzle of tahini-yogurt sauce, feta cheese, pickled onion and fresh herbs all made this "side" a very hearty and tasty main course. 

Pistachio Walnut Baklava. The many crispy layers of phyllo dough, crunchy pistachios, walnuts, orange blossom water, and cardamom made this an exquisite version of this delightful treat. I also appreciated the restraint with not adding too much syrup, as this was not too sweet.

Tahini Brownie. An innovative version of an American dessert. This was vegan, made with ground flaxseed, vanilla extract, bittersweet chocolate, coconut oil, vegan butter, sugar, gluten-free flour (rice flour, tapioca starch, potato starch, whole grain brown rice flour), cocoa powder, baking powder, sea salt, tahini, sesame seeds, and maple syrup. It was chewy, dense and sweet, but not overly so, as well as savory, all at the same time. I would not hesitate to get this again. 

I would absolutely come back to this gem in Sonoma. The flavors, freshness, vibrant colors and textures all made this a stand-out small restaurant for Lebanese food in the Bay Area.