Farmer Brown--San Francisco (Soul Food)

A couple friends and I visited Farmer Brown this weekend and we were not disappointed with the food. I love good fried chicken and I was hoping they would deliver....they did. Located 200 feet from the Powell Street BART station at 25 Mason Street in S.F., this place was easy to get to.

I would recommend making reservations since this place gets pretty packed during peak dinner time and seating can be limited, even though the space was larger than I thought it would be. Service was friendly and you can watch the game at the bar or view mute repeats of "In Living Color" in the dining area with up beat music in the background.

For more info, here is their web site: http://www.farmerbrownsf.com/

They start you off with a carafe of water infused with fresh slices of cucumber and a plate of tiny corn muffins. These little gems were fantastic. Light and fluffy with a hint of jalapeno, my appetite was whetted. These were also domed around a dollop of sweet butter, so it was nice and warm when you were ready to spread it on each little muffin. Very nice.

I started with their Pork Belly Confit & Apple Salad. I wasn't sure what to expect, but the pork belly was moist and tender, the apples were crisp, and the lettuce was fresh with a light coating of lemon-shallot cider vinaigrette. Delicious.

I got the Southern Fried Chicken with one piece of dark meat and one piece of light meat with ham hock greens and mac & cheese. That fried chicken was cooked just the way I like it. CRISPY on the outside and moist and juicy on the inside. Finger-lickin' good. The greens were not cooked until mushy; it was still a bit crunchy with the subtle flavor of the ham hock.

The Mac & Cheese came in a small skillet and had a crusted topping of cheddar cheese. A nice side.

My friend got the Grilled County Pork Chop with Radicchio and mashed potatoes. She was nice enough to let me taste it and the pork was so tender and juicy. This was what I would have ordered if I hadn't ordered the fried chicken.





My other friend's Blackened Shrimp and Grits were also tasty. The shrimps were fresh and dusted with cajun seasonings and the grits were very moist and not gritty at all. Very well done.

Of course, we couldn't end the night without dessert. And of the three choices, we got all three.

Red Velvet Cake: This is probably the best red velvet anything I've had. The cake part was so moist and spongy and the frosting was fairly light considering it was a cream cheese frosting. It wasn't too sweet and it was just divine.

Pecan Pie: I am not normally a pecan pie fan. Period. I find them too sickeningly sweet and with no real flavor. This Pecan Pie, however, had a very aromatic toasted pecan flavor with a filling that wasn't overpoweringly sweet but held everything together. The flaky crust and vanilla ice cream all went exceptionally well together. I'm a convert now; as long as pecan pies are like this.



Sweet Potato Pie: I'm also not a huge sweet potato pie fan. This one was also not too sweet with a flaky crust. Sweet potato is something that is very bland and you can turn it into whatever you want. Farmer Brown turned it into a delectable dessert that can please even the most finicky palate.

The next time you feel like going to the city for dinner and feel like some good down home soul food, come to Farmer Brown. Forget about the car and worrying about parking; take BART and enjoy a nice evening with music and good food.

Oven-baked Pulled Pork (Recipe)

After experimenting several times with pulled pork, I've finally found a formula that works perfectly and I would like to share. In my opinion, the seasonings used isn't that important since you can always use whatever sauces you want after the pork is cooked to flavor it in any way you want. I also think the more plain it is after cooking, the more variety you'll have when serving later and the most important part is that it's tender and succulent. But I digress. Here's what I did.

I used a 6.67 lb. pork butt, and did not do any extra trimming of the fat. I started off making a brine. In a one-gallon zip lock baggie, I mixed 4 cups of water, 1/2 cup apple cider vinegar, 1/8 cup Worcestershire sauce, 1/4 cup salt, 1/4 cup brown sugar, 2 tbsp. garlic powder, 2 tbsp. onion powder, 2 tbsp. chili flakes, 2 tbsp. ground cumin, 2 tbsp. ground coriander and mixed until the salt and sugar dissolved. I then carefully put the whole butt in the bag, squeezed out as much air as possible and sealed it. I then placed that baggie into another one-gallon zip lock baggie and sealed that as well for extra leak-proof assurance. Then I left the whole thing in the fridge for 24 hours; turning once to make sure the whole butt got properly brined.

After 24 hours, I removed the butt from the brine, patted it dry with paper towels and placed it into a 9 x 13-inch casserole dish lined with foil. Then I made the rub. In a medium bowl, I mixed together 1/4 cup packed brown sugar, 2 tbsp. ground cumin, 2 tbsp. ground coriander, 2 tbsp. garlic powder, 2 tbsp. onion powder, 2 tbsp. paprika, 1 tbsp. cayenne pepper, 1 tbsp. salt and 1 tbsp. fresh ground pepper.

I poured half the rub on one side of the butt and massaged it in, turned it over, poured the other half of the rub on the other side and massaged it in. I preheated the oven to 225 degrees and made sure the fat layer was facing up in the casserole dish. Using this formula: 1.5 hours for every 1 pound of butt, I then placed the butt in the 225 degree oven and let it slowly cook for 10 hours, plus an extra 45 minutes just for good measure. When I took the butt out of the oven, my meat thermometer read 180 degrees from the thickest part of the butt. I think anything between 180 and 200 degrees make for good pulled pork.

After letting it rest for 30 minutes, I tore into that piece of meat. It was so juicy and so easy to shred with two large forks. Here were some of the dishes I made with it.


The butt out of the oven and resting.



Pulled pork slider with extra sharp cheddar cheese, sweet pickles and topped with bbq sauce.



Lavosh pizza with pulled pork, bbq sauce, cheddar cheese, salami and sweet pickles. Pickles were added after the pizza was baked.



Pulled pork taco with salsa verde on a corn tortilla.


I think I did pretty well with the variety of dishes. Especially since it was just my boyfriend and I eating this all week. Although next time I have a party, I will know what to make.

Mua--Oakland (American, with other influences, cuisine)

I've already been to Mua Bar & Restaurant twice in one month. It has such a fun and eccentric atmosphere. First, the place is huge; able to seat 500 guests. The space used to be an auto body shop and it took several years to convert it into it's current restaurant. There are many types of local artwork hung up all over the walls, including some very artful nude photography. The decor is all over the place in terms of style with a deer head in one spot and a punching bag in another. Definitely a place to come hang out with open-minded people who also appreciate amazing food.

Web site: http://www.muaoakland.com/

The name has Bar & Restaurant after it and I would put an emphasis on "Bar". There are two bars; one downstairs and one upstairs. Both are fully stocked with a wide variety of high-end locally distilled and other spirits, including my favorite, Hangar One Vodkas. They also have an awe-inspiring selection of bourbons and whiskeys, which I'm also acquiring a taste for. Over my two visits, here's what I enjoyed.

Ginger Julep (left): Bulleit bourbon, mint, ginger puree, lime, ginger beer. Tangy and sweet with the wonderful aroma and taste of mint. Their drinks are deceiving in that they come in a small glass, they taste amazing so you don't think there's much alcohol in there, but they pack quite a punch.

Billy Jean (right): Hennessy, St. Germain, lemon, sparkling wine. It's amazing how they can mix things that don't seem as though would go together, but it all works. This was very refreshing; like a grown up lemonade.

Lamb cheeks: Braised until falling apart tender and topped with tender parsnips. The sauce tasted like a very nice reduction of red wine, balsamic, sugar and other ingredients that I couldn't figure out. Very nice.

Beef Bone Marrow: Topped with garlic and herbs and served with thin, toasted slices of a very nutty, hearty bread. This was a very generous portion of marrow. Each cavernous bone was filled with the soft, creamy marrow that went excellent with the herbs and garlic. Probably an acquired taste for some, but if you want to try it, Mua is a good place to do that.

Vegetable Ragout: couscous, kale pesto, (wild rice, green lentil, kale, carrot, yellow squash, shiitake mushroom, vegetable broth). If I was a vegetarian, I would come to this restaurant a lot because their vegetarian dishes are phenomenal. Even though I am not a vegetarian, I'm more than happy to order their vegetarian dishes for this same reason. This dish was so savory, it was hard to belief there was no meat of any kind in it. Fantastic textures, everything was fresh and full of flavor.

Blackened Catfish: Served with dirty rice and aioli. I don't know what they put in their dirty rice, but I could've eaten that by itself. They must have had all kinds of little pieces of innards and broth cooked in that rice; it was so full of flavor, while also not overwhelming the taste of the fish. The fish was also expertly prepared. Cooked until just done, it was flaky and encrusted with spices that enticed me to eat the whole thing. Even though it was blackened, it had no burned taste, just a nice char flavor.

Tagine: Moroccan braised lamb shank cooked till falling off the bone and served with vegetables and couscous. This was the star of the show. It was so delicate, I have no idea how they got it out of the pot and onto a plate. I've had excellent lamb before, and this one is up there with some of the best lamb I've eaten. So tender, so moist, so succulent, so wonderful.

I was too stuffed to try dessert, but all the more reason to have to come back again. If you're in the mood for an excellent meal and you want to have the option to choose from what seems like over 12 different bourbons, brave the potential parking headache and visit Mua.

Slider Bar--Palo Alto (American cuisine)

I was recently reminded of this place in Palo Alto when I read in an article that another location is opening in San Francisco. So I made the effort to go and I was very happy I did. Located at 324 University Ave. in Palo Alto, Slider Bar has 19 different types of sliders to choose from. I love this concept. Who doesn't like burgers? And at Slider Bar, you don't have to choose just one huge burger, you can taste as many little ones as you like. Every single one of those little darlings was juicy, tasty and delicious. I will keep coming back until I've tried all 19... at least twice.

For more info, visit: http://sliderbarcafe.com/

I started out with a glass of Delirium Tremens (on the left), a golden ale brewed with three types of yeast. It was very crisp and refreshing with just the right amount of hoppiness. I thought this would pair well with any type of burger I ordered. The other beer (on the right) is a Kristallweissbier, a mild German brew. All their beers can be ordered by a taste (four ounces), a glass or a pitcher. They also have a nice selection of wines.

Of course fries were in order and I didn't hesitate to get a side of Sweet Potato Fries with Honey Mustard and Parmesan Peppercorn Ranch sauces (they have 12 different sauces to choose from). All the fries (four different options) are Belgian style, which means they are fried twice. Once at a lower temperature and once at a higher temperature. This ensures the inside is soft and moist while the outside is nice and crisp.

Club Med. Made with a ground lamb, beef, garlic & ginger patty, crumbled feta cheese, olives, artichokes, tomato, pickled onions, and garlic sauce on a multigrain bun. Even though this was a lamb and beef combo patty, the flavor of the lamb was the star.

Please & Q's. Housemade pulled pork, barbeque sauce, pickled onions, and cole slaw on a white bun. The pork was tender and they really piled it on that little bun!

American Pride: Who doesn't like a good ol' classic burger with beef, bacon, cheddar cheese, lettuce, tomato, pickled onions and mayo on a white bun? Not me. They had nice thick slices of bacon.

Fatty Patty. Kobe beef. 'Nuf said. Okay, I'll say more. Kobe beef is one of my favorite types of beef since the meat is so juicy, moist, tender and full of beefy flavor. Actually, if I was a cow that lived a life full of massages, awesome grass and beer, I'd be happy to sacrifice myself for someone's burger. I also added egg (it's scrambled rather than fried) and cheddar cheese for this particular slider.

Pickled Pink. This patty is made with ground shrimp, chili and ginger and served with pickled onions, cilantro & lime mayo, and arugula. I love shrimp, and this wasn't a patty that had all sorts of non-shrimp filler. Excellent.

Magic Mushroom. For the mushroom lover. Rather than meat, this slider had balsamic-marinated portobello mushrooms, picked onions, swiss cheese, arugula, and lemon mayo on a multigrain bun.

All Slider Bar's ingredients are housemade, fresh, high-quality and sustainable, which makes me feel good about supporting them. They also serve salads, soup, milk shakes and chicken wings, which I will definitely keep in mind for next time.

Bar Tartine--San Francisco (Modern Eastern European-influenced cuisine)

In spite of fleet week and a music festival and one or two games going on in the city this past weekend, I still went there just for dinner. Luckily, the 16th Street BART station wasn't too far from Bar Tartine, located at 561 Valencia Street in San Francisco. I was glad I went though, because everything I had there was presented in a way that I would not and could not have imagined...in a good way. For a look at their menu, here is their web site.
http://www.bartartine.com/

I've heard of Bar Tartine's sandwich shop before, Tartine, and thought this was the place where I would get some awesome grilled cheese sandwiches and pickles. Not so. Here is what I ate.

I started off with a very nice glass of Chardonnay from Anderson Valley. It was mild, light and went down very easily with my Smoked Onion Goat Cheese. The goat cheese also came with fried kale, fried shallots and sprouted rye bread. The goat cheese was very creamy (and covered with a green powder-like food that I did not recognize) and mild and paired very well with the kale and onions. A very nice start.

The next appetizer was the most surprising. I never thought I would be so impressed with a Beet Salad. This had various lettuces, chives, fresh dill and a sprinkling of blue cheese. It had a beet puree on the bottom, was delicately dressed with a sweet vinaigrette and it blew my mind. I could've just had two of those for dinner and called it a day.

For my entree I had the Nokedli, which are cheese dumplings. Another item that wasn't even close to what I was picturing in my mind. This was fresh cheese that was pan fried until golden brown on the outside and served with lobster mushrooms, cabbage and fresh dill in a very savory cream sauce. I also added Bottarga, which is a Scandinavian caviar. The bottarga added a briny saltiness that went very well with this mild cheese.

Dessert was also beautifully presented. A simple sounding Chocolate & Hazelnut Ice Cream Sandwich came looking like a work of art. This also had candied sweet potatoes, which were interesting, as well as a pear cream and burnt sugar. Everything was mildy sweet and was a nice ending to a fantastic meal.

I definitely want to try their sandwich shop, located at 600 Guerrero Street, for some amazing-sounding sandwiches and baked goods. Stay tuned.

Zorba's Mediterranean Cafe & Grill--Fremont (Mediterranean cuisine)

I've been eyeing this place for several months now, since they are in the same complex as the salon I go to. I was finally able to try it today and I was not disappointed. It's quite a large space with flat-screen TVs with the game on and beer on tap. I was impressed to see Speakeasy on tap (one of my favorite breweries). They also have quite a variety of items on their menu, including, not only falafel and lamb shawurma, but also burgers, paninis and salads. Located at 46505 Mission Blvd. in South Fremont, apparently this establishment has been in business for over 35 years. How I never noticed them before is beyond me.

I tried the Lamb Gyro and the Falafel Wrap; both with lightly toasted lavosh bread and both were as enormous as they were delicious.

The Lamb Gyro had real chunks of lamb pieces rather than strips of compressed ground lamb with maybe some other things in there; which I am not a fan of. The meat was very well grilled with all the fixins' such as tzatziki sauce (which they call "Greek" sauce), fresh tomatoes, onions and cabbage.

The Falafel Wrap had nicely prepared falafels inside. They were crisp on the outside and soft and moist on the inside. Also with tzatziki sauce, tomatoes, onions and cabbage. Delicious!

I will definitely be coming back. Their burgers sound good and it seems like a nice place to hang out on a sunday to watch the game and drink some good brews.