Finca's -- Paso Robles, CA (Baja & Sonoran-style Mexican cuisine)

The quaint, historic, hacienda-style farmhouse location of this little gem makes the experience here relaxing and comfortable. Located at 1803 Spring Street, Suite A, this family-owned spot is away from the hustle of the downtown area, but close enough to be within walking distance in case a drink at a swanky bar is on the agenda after a nice, quiet meal here. Counter ordering with tables inside or outside gives choice for something cozy or something with a gentle breeze and shade with the wraparound patio. This is more my style of dining without sacrificing the quality of upscale cooking, and I definitely enjoyed my time here.

https://fincapasorobles.com/

Here are some of the things I've enjoyed.

Salsa & Chips. Considering "salsa" was the first word on the name of this dish, I suspected this would be good. I was right. The red habanero salsa had a fresh tomato taste, light, zesty and bright with a bit of lime, a whisper of heat (at least for me) and the right amount of salt. The green chile salsa was a great juxtaposition. A thicker texture, earthy, aromatic and savory with cooked down tomatillos and mild poblanos. The house made chips were thick enough to scoop a healthy portion of salsa, satisfyingly crunchy, and had a great corn taste. 

Oysters. These lovely little ocean jewels were available on this day, and I readily took the opportunity to enjoy them. I normally prefer my oysters raw, but I thought I'd give this a chance. I'm glad I did. The wood grilled cooking method gave it just the right amount of smokiness and the chef had the expertise to know when to take them off the fire, so they were cooked until just tender. The chile butter was a nice enhancement to the already savory, briny bites and each oyster fit nicely on one chip, as if they were made for each other. The juice left over in each empty shell became a fantastic additional flavoring agent to the taco and burrito below.

Baja Fish Taco. This piece of juicy, fresh, flaky white fish was beer battered, deep fried until crisp and served with a corn tortilla and shredded cabbage. Then it was generously topped with crema and a bit of habanero salsa. A very delicious four bites of seafood goodness. 

Pork Belly Chile Verde Burrito. The pork belly in this burrito was long cooked until tender and falling apart. The chile verde was savory and the cilantro rice, fresh cilantro, beans, onions and crema all enhanced the wonderful flavors encased in this flour tortilla. 

As the menu changes slightly from week to week, I look forward to the next time I'm able to enjoy these well-executed dishes.

Revel Kitchen & Bar -- Danville, CA (Gastro Pub)

An oasis of comfort food done with exceptional skill. This establishment exhibited fine-dining quality with a casual and friendly vibe. Located at 331 Hartz Avenue, the outside patio was just off the pedestrian-friendly street and the knowledgeable and helpful staff made for confident ordering. The squashy leather-bound booth seats were easy to sink into and the entire experience was paced well, and overall, very pleasant.

http://www.revelkitchenandbar.com

Here are some of the things I've enjoyed.

Miyagi Oysters. From the waters off California, these were mild with a hint of brine and finished sweet. The accouterments of a sweet horseradish ketchup and tangy onion and fresh herb vinegar gave just the right amount of seasoning to an already delicious mouthful.

Mary's Natural Chicken Wings. A spicy Calabrian Chile glaze coated these crispy morsels. The blue cheese aioli had the right amount of funk, but the creaminess of it balanced out the vinegar, spice and finger-licking juice of the chicken.

Mediterranean Local Lamb Sliders. Four bites of juicy lamb were encased in a challah roll. The enhancements of feta cheese, cucumber yogurt sauce, fresh arugula, and tomato brought it all together. The hand-cut Kennebec fries were crunchy and had that distinctive texture that lets you know its Kennebec. 

Fried Mary's Chicken Breast & Buttermilk Biscuit Sliders. The cutest golf-ball sized biscuits did not detract from how buttery and flakey they were. The fried chicken was crispy and juicy. The addition of red pepper jelly, cheddar cheese, and garlic aioli made each bite perfectly delicious. The palate-cleansing fresh and crisp Napa cabbage slaw with a sweet sesame dressing was very enjoyable and the Kennebec potato chips were crunchy and satisfying.

Butterscotch Pudding. This was a soft pudding, gently sweetened with that nutty, toasty taste of butterscotch. The salted caramel covered the top, creating a visually pleasing layer that was runny enough to coat the tongue rather than stick to the teeth. The fresh whipped cream brought it all together and the chocolate shortbread cookie gave it just the right amount of texture.

As a restaurant that is close to the Saturday farmer's market, this might be a welcomed destination after a morning of shopping. I look forward to my next visit so I can try the other tasty-sounding menu items.

Grossman's Noshery & Bar -- Santa Rosa, CA (New York-style Jewish deli)

This award-winning restaurant group has a variety of restaurants, all with a distinctive style, while also offering incredible food and friendly service. This particular restaurant, located at 308 1/2 Wilson Street, gives a big nod to the New York-style Jewish deli. I'm very happy they did, because New York is much farther than Santa Rosa from where I live in California. 

The indoor dining option allows for a swanky, posh diner feel with high tables, dark wood and leather-bound stools and booths, while the outdoor dining option is a bit more casual with picnic-style tables and large umbrellas for shade. But the food tastes equally good whether indoors or out, and the to-go deli section also allows extra smoked salmon, bagels and more, to purchase and take home.

https://grossmanssr.com/

Here are some of the things I've enjoyed.

Crispy Corned Beef Reuben Croquettes. Delicate walnut-sized balls of corned beef and gravy. These had a nice crisp shell on the outside and a bit of ooze on the inside. The "special sauce" reminded me of a Russian dressing with some sweetness, creaminess and tanginess. 

Chicken Schnitzel. A flattened piece of chicken thigh was breaded and fried in butter until crispy and golden. I loved the way the fries were cut, keeping them crunchy longer and adding more surface to hold onto the spices, which included fresh garlic, cumin and black pepper. The fried capers, onions and lemon slices were also a great complement to the succulent and juicy chicken. 

Smoked & Pickled Fish Board. All my favorite ways of prepared fish were on this plate. The smoked mackerel and salmon were wonderfully aromatic, flaky and savory. Then the pickled herring with pickled onion was tangy and zesty. The salmon rillette was creamy and the house-cured salmon was buttery and smooth. The pastrami-cured salmon was a new one for me and the beet-red color and spice flavors worked just as well in fish form as it does in beef form. The sides of cream cheese, sprinkles of capers and cured salmon eggs and bread basket full of bagel, sourdough, and matzo made every bite interesting, balanced and delicious.

Smoked Meat Board. Served with the same loaded bread basket as the fish board, this was a meal for a very hungry person or three. The pastrami and corned beef were savory and tender, the "old world" beef foot long hot dog was indeed a foot long and also a much better version than the one from the grocery store lunch meat aisle. The smoked turkey advanced into a sandwich the next day along with the chopped chicken liver topped with caramelized onions and hard-boiled egg. The dill pickle balanced out all the savory delights and I was happy through several meals across several days.

Challah. A delightful version of this eggy bread was from the bakery attached to the restaurant. The inside had a beautiful yellow hue, the texture was pillow-y and seeds sprinkled on top gave it a nice texture. This bread enabled me to make a few delicious sandwiches using all my leftovers from the fish and meat boards. 

As a lover of all things from the sea, I would definitely return for the fish board. As a curious eater, I'm also looking forward to trying out the other interesting and varied menu items each time I visit.

Kibrom's -- Boise, Idaho (Ethiopian & Eritrean cuisine)

I did not expect to find such a delicious taste of Ethiopia in Idaho. But, this is indeed, what I found. This family-owned and operated establishment, located at 3506 W State Street, is somewhat bareboned in the category of atmosphere, but the flavors and textures of the food were very hearty, comforting and varied. 

The service at the time of my visit was friendly and relaxed, giving my companions and I ample time to really enjoy and savor the tastes and conversation. The menu, which is typical of this type of cuisine, had many options for the meat eater, gluten intolerant, as well as the vegan/vegetarian. If open minded to different spices and aromas, as well as eating with hands rather than utensils, one would definitely find something or three, that one would enjoy.

https://kibromsfood.com/

Here are some of the things I've enjoyed

Veggie & Beef Samosa. These were three-bite delights encased in layers of a thin pastry that were fried until crackly and crunchy. There were braised green lentils and spices for the veggie version. These were seasoned perfectly and had a hearty flavor. The beef version was savory with cooked ground beef that was mixed with spices and herbs. The sauce accompaniment was a bit tangy, a bit sweet and a bit spicey.  

Red Tibs. The red is for the color of the spices and "tibs" means "sauteed". These were pieces of lamb that were seasoned with berebere spice, which is usually a combination of chiles, garlic, fenugreek and warm spices, such as allspice. I'm not 100% sure what was in their spice mix, as every family cook has their own "secret" version, but it was delicious. The meat was cooked until tender and the juices soaked into the chewy and slightly tangy injera (gluten-free flat bread). The fresh salad was also a nice palate cleanser between bites. 

Veggie Combo (three items). This is a great way to try several different options. The far left was the Tikel Gomen, which was a stewed mix of cabbage, potato, carrot and onion. It was flavorful and sweet from the slow cooking process. The middle was the Shiro, a mild chickpea dish seasoned with herbs and had a more silky texture. To the right was the Kik Alicha, split yellow peas that were cooked with onions and spices. Also mild but still very flavorful. This combo had great variety of tastes, textures and colors and all were delicious. 

Kitfoh. I was very happy to hear that this dish was available, as it was not on the menu. As a lover of raw meat, this may not be something everyone is willing to try, but it's one of my favorite dishes and the version here was absolutely my favorite. Slightly warmed raw ground beef was served in a warm bowl and mixed with melted clarified butter and spices. On the side were rolls of injera and sauteed spinach with potatoes. After mixing with the only utensil on the table, a spoon, I grabbed as large of a portion as I could with each tear of the injera and ate to my heart's delight. 

I have been a fan of Ethiopian and Eritrean food for many years and this was probably one of the best restaurants I've experienced. I will happily come back again.

Vietnamese-Inspired Lamb Meatballs (Recipe)

My favorite types of recipes are forgiving and also versatile. A little trick I like to do to help keep things more interesting and also to help stretch a bit of meat is to use it in two or more ways. I've been experimenting with ground meats lately and I have a couple great weeknight go-to meal ideas that can span two nights or more, depending on how much ground meat you have. 

This particular recipe uses the same ground meat mixture (in this case, lamb) cooked in two different ways. 

Here's what you'll need:
1 lb. ground lamb (pork, chicken or beef would also work)
3 loose tbsp. starch (corn, potato, tapioca: whatever you have on hand will work)
3 loose tbsp. dark or light brown sugar, plus additional 1 tbsp set aside for cooking
2 tbsp. soy sauce, plus additional 1 tbsp set aside for cooking
2 tbsp. fish sauce (omit if you don't like or don't have it)
1 flat tbsp. kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1/3 loose cup (approximate, more or less would work) finely chopped fresh herbs (any one or a combo of the following will work: mint, green onion, parsley, cilantro, thai basil) In my current situation, I used a combo of green onion and parsley.
1 medium onion, medium diced (set aside in a container in the fridge; this will be used when it's time to cook)
1 handful or so of any vegetable you have on hand (set aside in fridge; this will also be used when it's time to cook)

Here's what you'll do:
- Add everything, except onion and vegetables, into a medium-sized mixing bowl.
- Mix with your hand until very well mixed and the meat is a bit sticky.
- Cover mixture and let rest in the fridge for two hours, or up to overnight.
- A few hours later, or next day, form meat mixture into small, quarter-sized balls.
- Feel free to use half the meatballs for one day, and the other half the next day. These will keep in the fridge in a raw state for up to three days. The salt and sugar has cured the meat to keep it moist and fresh.

Cooking method 1: This is probably the easiest way to do it, which is to boil the meatballs.
- Add half the balls into a large enough pot, add half the chopped onion and add water, or stock (if available), until covered about one inch.
- Put the pot over high heat until the water boils, then lower the heat to medium-low and cook for about 8 minutes, gently stirring occasionally so the meatballs don't stick together.
- In a separate pot, cook (per package instructions) thin rice noodles and add them to 1 or 2 serving bowls (half the meatballs should serve 2 people or 1 very hungry person).
- Once the meatballs are cooked (the cooking time is forgiving; more than 8 minutes won't ruin them), you can add sugar snap peas or any other vegetable and cook for 2 minutes, or until desired tenderness.
- Then into the water (now a broth) add the 1 tbsp. soy sauce, 1 tbsp. sugar and salt to taste as well as a splash of fish sauce, if desired. Stir for 1 minute to dissolve the seasonings.
- Ladle meatballs, vegetables and soup over the rice noodles. Top with fresh tomatoes if available, fresh herbs (pictured below is cilantro and parsley) and enjoy!

Cooking method 2: This method requires a little more babysitting, but is a little bit faster. Have two servings of cooked rice ready and waiting.
- Add two tsp. of vegetable oil to an 8-inch frying pan, cast iron skillet or any pan large enough to hold all the meatballs in one layer. Turn the heat on to medium high.
- When the oil begins to shimmer, add the remaining half of the meatballs to the pan. Give the meatballs a slight press with the back of a silicone spatula or wooden spoon so they don't roll around and there is more meatball surface touching the pan.

- Cook on one side for 3 minutes without touching them. 
- Turn the meatballs over to the opposite side and cook an additional 3 minutes. If the meatballs are a bit too brown for your taste, lower the heat to medium. If you would like the meatballs cooked a bit more, add a cover to the pan.
- After 3 minutes, or until your desired doneness, remove the meatballs from the pan and let them rest on a plate or in a bowl. 
- Keep the same pan on medium heat, do not wipe out the pan, and add the other half onion and any other vegetable you like or have on hand. (The picture below includes onion, yellow squash and watermelon radish.
- Sauté the vegetables until your desired tenderness, making sure to scrape the bottom of the pan to incorporate any meatball juice and bits. If the pan looks a bit too dry, add a splash of water to help loosen up the bits. Add a sprinkle of salt to taste and give everything a good mix. 
- Spoon the vegetables and meatballs over cooked rice, plus any juice left in the pan, toss in some chopped fresh tomatoes, a sprinkle of cilantro and enjoy!

Sun of Wolf -- Palo Alto, CA (Mexican cuisine)

This inventive and modern Mexican comfort food is served with the intention to impress all the senses. Located at 406 S. California Avenue, I became a victim of this intention. The small space had a pleasing atmosphere with colorful décor as well as colorful drinks. The soft, Latin music lent a hint of the cuisine and fit in very nicely with the fun but relaxing ambiance. The smells of each passing dish made for a slight problem with excessive salivation and a requirement to take a few extra minutes to decide on what to order. 

https://www.sunofwolfpa.com/

Here are some of the things I've enjoyed.

Hazy Wonder IPA. Made by Lagunitas Brewing Company, this was a mildly bitter beer with notes of tropical fruit and a zesty, light mouthfeel. A very nice, thirst-quenching sipper.

Corazon Espinado. Made with El Silencio mezcal, prickly pear, Chartreuse and lime. This was mildly smoky from the mezcal, nicely tart from the lime, and a bit fruity from the prickly pear. Overall a very well balanced and refreshing drink.

Chips & Salsa. It's usually the simple foods that can provide an immense amount of comfort. These were house-made chips, their thickness and crunch were supremely satisfying and the warm tomatillo salsa was a fantastic complement. The tomato-based salsa was also very complex and rich with flavor and I had a great time going back and forth between the two. 

Hand-cut Fries. Another simple food that ended up helping me sop up leftover sauces. These were a bit hefty, crisp on the outside and soft on the inside. Tossed with the perfect amount of salt and served hot out of the fryer.

Carnitas Plate. I have a soft spot in my heart for meat cooked in its own fat. These were exceptionally prepared, with a bit of crunch on the outer layers of meat, while maintaining a succulent tenderness on the inner layers. Played up with a tangy salsa verde cruda, creamy refried beans, crunchy pickled red onions and that wonderful tomato salsa, this was balanced in flavor and texture and also nicely presented.

Achiote Tortillas. Served on the side along with the Carnitas Plate, the achiote gave these warm corn tortillas an extra flair and flavor that made these unique in color as well as taste. 

Maja Lasagna. An interesting, and delicious, Mexican-Italian spin on this comfort food. I don't typically go for the vegetarian option on menus, but I could not resist trying this one. I was very impressed with the literal, and figurative, layers of innovative textures and tastes from the chipotle-tomatillo sauce, fire-roasted poblano peppers, oyster mushrooms, spinach, sun-dried tomatoes and blend of cheeses. There was no shortage of umami-boosters and I was swooning over the crunchy baked cheese top. If only all restaurants would put this much thought into preparing vegetables.

I was pleasantly surprised at the variety and care of each vegetarian dish. I'm not a vegetarian, but I do appreciate a well-crafted veggie dish. I will be more than happy to indulge at this place again.

Ambrose Butchery -- Fremont, CA (Contemporary American cuisine)

The historic Niles district has become a destination, all its own, with quaint antique stores, family-friendly treat shops and comfortable eateries all within a very walkable, several block strip. People young and a bit older can enjoy seeing the vintage train car, as well as restored, vintage vehicles parked hither skitter along the road. 

Ambrose Butchery is now one of the eateries that's on my local favorites list. Their menu may change a bit with the seasons, but every ingredient used is fresh and wholesome. Located at 37683 Niles Blvd., it's steps away from an ice cream shop, so a sweet treat right after (or right before) a great meal can be easily accomplished.

https://www.ambrosebutchery.com/

Here are some of the things I've enjoyed.

Hilma Double Gulp Triple IPA. A refreshing beer by Omnipollo. I did not quite get the fries and burger notes that was suggested in the description. I did, however, detect a mildly sweet fruity aroma that finished clean. The zesty carbonation left a nice tingle in my mouth, and I would say this beer paired nicely with fried food.

Katherine's Vineyard Chardonnay. A full-bodied wine by Cambria in Santa Maria Valley. It was lightly tart, with notes of apple and a mildly floral, crisp finish. Very nice.

Pork Rillette. Perfectly seasoned, tender hand-chopped pork shoulder. This was slow cooked in its own fat with a bit of ginger and thyme. Not too gelatinous, excellent texture that was firm enough to slice but soft enough to spread on the crusty grilled bread. The fig preserve enhanced the savory flavor with a mild, earthy sweetness. I will definitely come back for this dish.

Fish & Chips. Fresh cod that was beer battered, fried until the interior was steaming and flaky and the exterior was golden and crispy. The fries still had a nice crunch and the dill tartar sauce and cornichons gave just enough acidic balance to each bite.

Kasekrainer & Mash. This was an Austrian-style pork sausage, soft but still snappy in texture with chunks of creamy, slightly oozy Emmenthaler cheese studded throughout. The whipped potatoes were buttery and light as a cloud and the sauerkraut and whole grain mustard tied everything together exceptionally well. If it was available, I would have bought a jar of the house-made grain mustard. 

Tiramisu. A very nice finish to a delicious meal. This dessert was gently sweetened with Italian mascarpone, espresso-dipped lady fingers and fresh raspberries. 

I will absolutely return to Niles for this restaurant and for a nice stroll through the antique shops afterwards. The quality of food and friendly service will bring me back time and again.