The Lone Crow -- Union City, CA (Island-inspired cuisine)

A fantastic local hangout spot in this small city. Located at 3821 Smith Street, this small kitchen is attached and partnered with Birdhaus, an outdoor beer garden that slings local craft beers from a modified shipping container, in a relaxing sandy space with picnic tables and string lights. Great for a casual outdoor gathering or a quick and tasty weeknight dinner to go.

https://www.birdhausbeergarden.com/

Here are some of the things I've enjoyed.

Furikake Fries. Crunchy on the outside, soft on the inside, with a dusting of salty, savory seaweed flakes and toasted sesame seeds. These are also normally drizzled with their "haus" chili aioli, but I asked for it on the side. These were highly addictive.

Mochiko Chicken Plate. This was a healthy portion of steamed rice, crunchy, juicy morsels of chicken, kale salad, macaroni salad and house pickles. The sauce over the chicken was a sweet and savory seasoned mayo blended with a bit of chili and, of course, other secret ingredients (their "haus" aioli). The chicken was air dried, then brined with garlic and ginger, fried until crackling crunchy, and had an incredible flavor. The kale salad was lightly dressed in a slightly sweet and vinegary dressing. The macaroni salad had just the right amount of mayo and had a nice creamy texture without being mushy. The "haus" pickles were red peppers, cucumbers and carrots and acted as a fresh, crisp palate cleanser. Definitely a winner.

Garlic Shrimp Plate. Another winning dish of steamed rice, topped with nine jumbo shrimp marinated in white wine, garlic, paprika, chili and onions. The same sweet and savory seasoned mayo dressed them up and the same delicious sides of kale salad, macaroni salad and "haus" pickles were the accompaniments. The shrimp were lightly battered, pan sauteed in flavorful ghee, and required the fun interaction of self-peeling which resulted in finger-linking good flavors. 

Adobo Loco Moco "The Lone Crow". I'm not sure if I've ever met anyone who did not like adobo or loco moco (a Hawaiian favorite). The Lone Crow decided to add their own spin to this dish by marrying the two together in a mashup of savory flavors. It was topped off with a 1/4-pound beef patty, umami-rich sauteed mushrooms, a fried egg, "haus" pickles, and dinner was served. I really enjoyed mixing everything up and devouring each bite with a little of everything. 

This has quickly become a regular spot for me. The balanced dishes, casual location, easy going and friendly service all make this a comfortable lunch or dinner option.

Savory Veggie Galette (Recipe)

The art of combining healthy and delicious is rife with issues. This recipe does not seamlessly exude both of those qualities either, however, it's a start, given all the vegetables. I've also found, through experience, that bringing a dish to a potluck or providing something for a party, that can be served warm or room temp and is tasty for vegetarians and carnivores, is a win-win for everyone. This recipe will accomplish that, as it has for me a few times. 

This is also a flexible recipe. Store-bought pastry dough can be used, and the cheese can be swapped out for other types, as well as the vegetables. But I would highly recommend keeping the onions and the other umami-boosting ingredients, like dijon and tomato paste. 

Here's what you'll need: 

1 cup pastry flour 
1 cup All Purpose flour
1 stick (8 oz.) salted butter, cold and diced
2/3 cup cold water
2 tbsp. olive oil
1/4 cup grated Parmigiano Reggiano cheese
1/2 cup grated aged cheddar cheese of your choice
1/2 cup grated swiss cheese of your choice
2 tbsp. dijon mustard
1 tbsp. tomato paste
2 cloves garlic, minced
1 medium onion, (red, white or yellow) medium diced
2 cups (approx.; a bit over or under is fine) Portobello or any type of mushroom you prefer, medium diced, or sliced
1 bunch mustard greens or swiss chard (mixing and matching will also work), roughly chopped into about 1-inch pieces (make sure these are as dry as possible after washing)
Salt & pepper to taste

Here's what you'll do: 

- Preheat oven to 350 degrees Fahrenheit.
- Add flours to the bowl of a food processor, stand mixer, or bowl.
- Cut in or incorporate the butter into the flour until it looks like course, lumpy sand.
- Slowly add water and process or mix until the dough becomes cohesive. You might not use the entire 2/3 cup of water. If the dough looks a bit too dry, add more water, 1 tbsp. at a time, until cohesive.
- Bring dough together into a ball with your hands, trying to work quickly so the warmth of your hands does not melt the butter.
- Wrap dough in plastic wrap and rest in fridge for 1 hour.
- While the dough is resting, place a medium sauté pan over medium heat.
-  Add the olive oil to the pan, let it warm through for about 30 seconds, then add the diced onions to the pan and a pinch of salt.
- Sauté onions for about 3 minutes until translucent. Then add the tomato paste, mushrooms and garlic with another pinch of salt, and sauté until the mushrooms have softened, about 5-8 minutes. 
- Then add the greens to the pan, along with another pinch of salt as well as pepper to taste, and sauté until greens are just wilted. If there is extra drippy liquid in the pan, turn the heat to high and let it cook off until reduced, while stirring frequently. Mustard greens, swiss chard and mushrooms can tolerate longer cooking times, so don’t worry about over cooking.
- Turn heat off and carefully give the mixture a taste. Adjust seasoning as needed.
- Scrape the vegetable mixture into a bowl to cool.
- Once the vegetables are cooled and the dough has rested, line a baking sheet with parchment paper and set aside.
- Flour a work surface, and roll out the dough into whatever shape you like; round, oval or rectangle, using dusting flour as needed to prevent sticking. Just make sure it is about ¼ inch thick all around and no need to worry about cracking along the edge. This will be rustic looking and prevents wasted dough.
- Move the rolled out dough onto the parchment lined baking sheet.
- Using the back of a spoon or an offset spatula, spread a thin layer of the mustard all over the rolled out dough, leaving about 2-3 inches of border from the edge.
- Then top evenly with all the cheeses, then the greens and mushrooms.
- Using the 2-3 inches of border as a guide, fold the dough edges over onto some of the toppings, pleating and pressing every few inches for curves or corners, as needed.
- Bake in the oven for 30-35 minutes, turning the pan halfway through. I would recommend checking, using the oven light, after about 20 minutes of total baking time. Add more or less time as needed, watching for the dough to become lightly golden around the edges and the cheese to become bubbly. I prefer toasted cheese, so I may add an extra 5-10 minutes to the total baking time to achieve this.
- Let rest for a few minutes, then slice into wedges and serve with salad or soup or nothing at all.
- This can be served warm or at room temperature.
- Enjoy!

Della's -- Paso Robles, CA (Pizzeria)

As a fairly new venture for the two East Coast pizza lover owners, this establishment has been well received by locals and tourists alike. Located at 831 13th Street, it is right in the heart of downtown Paso Robles alongside many other delicious eateries and a nearby park. The atmosphere is modern with decorated high ceilings, metal shelving and bustling sounds of cocktail shaking and people enjoying their meal. The server we had that evening was very friendly and attentive, and the overall experience was pleasant and delicious. 

https://www.dellaspasorobles.com/

Here are some of the things I've enjoyed.

Cali Paloma. A very refreshing and balanced cocktail made with Blanco Tequila, sage smoke, grapefruit and soda. This had a nice kick of tequila, sweet and sour from the grapefruit and a tongue-tickling fizz from the soda. The granules on top of the wedge of fresh grapefruit garnish was salt, which enhanced the taste of each sip.

Martini. There are not many restaurants that celebrate and focus on gin. Since gin has come a long way since the "bathtub gin" era, it's really nice to see a place that puts gin on the forefront. An entire page of the cocktail menu featured gin here, and I was happy to select Magellan gin as my spirit for this Martini, which was nice and cold, fragrant, well balanced and had a quick, sweet finish.

Meatballs. These were bouncy pork meatballs with no bread fillers. The preparation reminded me of Asian-style meatballs with emulsified fat and more of a tight, but still moist, texture. The pesto sauce on the ditalini pasta was fresh, the burrata was creamy and sweet, and the extra garnish of a preserved tomato was a nice touch. 

Fried Mozz. This is not your bowling alley version of fried mozzarella cheese sticks. This was a low-moisture cheese, so it held together well, full of flavor, stretchy and oozy on the inside. The coating on the outside was buttery and crunchy. The extra parmesan cheese over the top added a bit of umami seasoning and the spicy tomato sauce (I would say light spice level) was a tangy and sweet, easy to dip accompaniment. They should sell these by the bucket. 

Smoke Show. Gentle smoke aroma permeated this nicely made wood-fire baked Neapolitan-style pizza. The chewy on the inside and crispy on the outside crust was topped with succulent smoked short rib, juicy, sweet and tart pickled pineapple, and mildly spicy roasted jalapeno. The toppings played together very well and was not too much or too little, but well balanced and evenly distributed. A very enjoyable pizza.

If in the area, and in the mood for more fried cheese or pizza, I would absolutely come back to enjoy a well-made cocktail with well-crafted food and would recommend anyone else to do the same.

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.