Rusty's--San Francisco (Southern cuisine)

For excellently-prepared Southern-inspired food, Rusty's is a great place to visit for comfortable, casual ambiance, craft beers and friendly service. Located at 750 Ellis Street, the location is easy to get to if one is willing to do a half-mile, colorful walk from the Civic Center BART station. Otherwise, street parking is fairly available in this area.

Here are some of the things I've enjoyed.

http://rustyssf.com/


Animal IPA, Fort Point Brewing. This beer was foral on the nose, medium bodied, and had medium hops with a bit of citrus. A very nice, drinkable beer that paired well with any food.

Java Cask (Bourbon barrel aged Coffee Imperial Stout), Victory Brewing. A coffee forward aroma with a tasty foam and long bitter finish. This is in my book of really delicious beers. It had a hearty texture and is one of those beers that can stand on its own without pairing with food.

Brunswick Stew. A loose stew with bits of chicken, brisket, rabbit, pork and ten vegetables. The broth was well formulated and provided a robust flavor profile. This was a nice light starter to start the meal.

Buttermilk biscuit with Pepper Jelly & Butter. A pretty hefty biscuit that was also fluffy and moist. The pepper jelly was more sweet than spicy, but added a nice balance of flavors along with the butter. This was also great for soaking up leftover Brunswick Stew broth.

Country Board. Filled from edge to edge with cheese, country ham, pork cracklins, various pickles (each with its own flavor), crackers and a couple of deviled eggs. Every ingredient was well prepared and delicious. I could've just had this for a meal.

Buttermilk Fried Chicken. A crunchy, sweet tea brined breast, thigh and drumstick was served with braised collards and some rice. The chicken had that great crunchy exterior that one craves and was really juicy and tender on the inside.

Barbecue Plate. Hickory-smoked, tender chopped pork shoulder was served with tangy Lexington red slaw and freshly fried, hot hush puppies. This was a hefty portion of pork and the leftovers made a great sandwich the next day.

I'm happy to find another great Southern restaurant in the Bay Area. The more delicious fried chicken I have to choose from, the better.

Chez Sovan--Campbell (Cambodian cuisine)

After doing a quick web search for something I haven't really experienced, I came across this Cambodian restaurant located at 2425 South Bascom Avenue. Whereas I cannot attest to the authenticity of the food, I can say that my taste buds were delighted by the flavors. This is not a place to visit for ambiance or a fancy meal, but this is definitely along the lines of home cooking or comfort food.

http://chezsovan.webs.com/

Here are some of the things I've enjoyed.

Shrimp Egg Rolls. Filled with a whole piece of shrimp and a slice of sweet potato. These were crunchy, savory and went very well with the sweet chili sauce it was served with.

Amok. A flaky mix of white fish, coconut milk, collard greens, lemongrass, kaffir, galangal and fish sauce was wrapped in a banana leaf and steamed. This looked like a present before I unwrapped it. The aroma of tea leaves was interesting and the mix of textures from the fish, coconut milk and greens made for a very nice dish.

Cha Me Kathang. Thick, flat rice noodles were stir-fried with beef, cabbage, chinese broccoli and topped with a fried egg. A sweet and savory gravy sauced up the noodles nicely and the egg made everything better.

Samlaw Curry. This was a very light curry with slices of beef, and chunks of potato and carrot. I was not able to pinpoint all the spices, but there was a bit of sweetness to the curry that made it pleasing to the palate.

This menu was pretty vast, so I look forward to trying other items the next time I visit.

Espetus--San Mateo (Brazilian Steak House)

A really high-end, upscale dining experience awaits you at this Churrascaria. Located at 710 South B Street, this is right in downtown San Mateo where you have your choice of restaurants and bars galore. If you want something hearty and super decadent for a special occasion, I would highly recommend this place. Atmosphere comes with the delicious food in the form of live jazzy piano/chello music, dim lighting, water features, and well-dressed staff.

Do come with a big appetite though, since this is basically a buffet, except most of the food comes to you.

http://www.espetus.com/

Here are some of the things I've enjoyed.


Sangria. Made from fresh fruit and their house red wine. This was sweet, juicy, cold and refreshing. This paired very well with fatty meats and stews.

Espetus Mojito. Made with passion fruit juice, rum, mint and simple syrup. This was also a refreshing and enjoyable drink.

Bread plate. This was their table "bread" of mini popovers, fried plantains and fried polenta sticks. Each item was worthy of its own plate. The popovers were buttery, soft on the inside and crisp on the outside. The plantains were sweet and crunchy and the polenta sticks were savory and delicious.

Salad bar offerings. Just a few things from their stadium-sized salad bar. The feijoada (Portuguese bean and meat stew) was phenomenal. All the vegetables were really fresh and every piece of food was incredibly top notch and full of flavor.

Skewered offerings. A plate of top sirloin, beef rib, chicken hearts, garlic shrimp, parmesan-encrusted pork, sausage, and more. Every piece of meat had its own marinade or seasoning. Each piece was perfectly cooked and succulent. With over 30 skewered offerings at the time of my visit, I could have eaten myself into oblivion very easily.

I look forward to the next time I'm able to visit Espetus. It was amazing how much food was available and how excellent everything tasted. They must have an army of well-trained cooks in the kitchen. This place takes a lot of time and pride into customer service and the quality of everything on the menu.

Beer Baron--Pleasanton (Craft Beer & Food)

For hard-to-find craft beers, this is the place that will make your heart sing. The location I visited was in Pleasanton (336 Saint Mary Street), which serves a fine selection of beer and food. For just drinks, their Livermore location may have what you're looking for.

The atmosphere is quaint and cozy. There's a section in the back where one can get warm by the fire on plush, leather chairs. There's some seating inside and also some seating outside. The wicker-like pattern on the ceiling is made from old aging barrels and provides something interesting to look at while you raise your head in astonishment at how tasty your beer is.

Here are some of the things I've enjoyed.


https://www.beerbaronbar.com/bar-restaurant/



Baron Martini. Made with Few Barrel Aged Gin, Cocchi Americano, orange bitters and an orange twist. I like a good dry martini and this was well-made and balanced.

Breaking Bud. From Knee Deep Brewery, this is an IPA made from Simcoe, CTZ and Mosaic hops. This was a crisp beer with a floral nose, hints of citrus and a clean finish.

Horchata Imperial Milk Stout. From Belching Beaver Brewery, this 9% ABV stout might be my second favorite stout, ever. So thick I almost had to chew it, the luscious foam tickled my taste buds with a nose of vanilla, and hints of cinnamon and rice. Met with a creamy malty-ness, this made for an incredibly enjoyable beer.

Chicken Tacos. The grilled chicken was moist with a nice crust from the grill. The roasted tomatillo salsa, Fresno chili cabbage slaw and adobo sour cream made this a tasty appetizer.

Hoisin Chili Lamb Riblets. Topped with sesame seeds, orange zest, and an herb blend of Thai basil, mint, and cilantro, these super tender and succulent ribs fell off the bone into my very happy mouth. The hoisin was caramelized into a sweet and savory glaze and made for some finger licking good riblets.

Baron Burger. This montrosity was a seven ounce mix of short rib, tri tip, and brisket. The house-ground beef burger was seasoned well, cooked well, topped with cheddar cheese and placed between a bioche bun. Fresh veggies were served on the side as well as ale mustard, aioli and pickles.

Duck Sausage. This house-made duck and fig grilled sausage was nicely charred, sliced and placed on a bed of thick and creamy polenta with a raspberry vincotto and a garnish of watermelon radish. It had a nice springy texture with a mild, but still complex, flavor.

I'm absolutely looking forward to the next time I can visit to see what's on their ever-changing rotation of beers and pair them with delicious food.

Chicharrones (Recipe)

Fried, crispy, pork skin. These words may not evoke chills down everyone's spine, but they do for me. If I actually felt guilty eating anything, this would be my guilty pleasure. Of course, I don't eat them, or make them, very often. These are time consuming to make and you need some equipment, like a dehydrator and a candy thermometer. But once you take a taste of homemade, fresh chicharrones, you'll be hard pressed to buy the bagged kind ever again. Here is my recipe, which is pretty standard across the board. I will share my secret, but super easy, seasoning mix though.

Here's what you'll need:
2 lbs. pork skin (you can find this at most Asian or Latin markets)
water
lime juice (about 1/2 teaspoon)
1 tbsp. smoked paprika
1/8 cup salt
1 quart of canola or safflower oil


Here's what you'll do:
- Add the pig skin, either cut into large sheets or whole, into a large pot.
- Cover with water, bring to a boil, then reduce heat to a simmer and cook for 90 minutes or until very tender (it will break apart easily when squeezed with a pair of tongs).
- Remove from pot carefully and let cool on a sheet rack or large plate.
- When cool enough, cut into 1 inch x 2 inch pieces.
- Spread out each piece without overlapping onto trays of your dehydrator.
- Set the temperature to medium and let it go overnight.
- When the pieces of pork skin are hard, then they are ready to fry.
- Before going to bed after putting the pork skin in the dehydrator, dribble the lime juice over the salt that's been spread out on a plate.
- Do not saturate the salt, otherwise it will dissolve.
- Mix with the tips of your fingers, then spread out on the plate (it should feel like moist sand).
- Leave out, uncovered, overnight to evaporate the liquid. This makes lime salt.
- The next day before you're ready to fry, mix the lime salt with the smoked paprika and set aside. Any leftover seasoning can be used next time or for other foods.
- Heat up the oil in a medium pot until it reaches about 360 Fahrenheit.
- Drop a few pieces of the dehydrated pork skin into the hot oil until it bubbles out, puffs and floats.
- Remove from oil with a spider or slotted spoon and place on a sheet tray or plate lined with a paper towel.
- Immediately sprinkle with the seasoning mix and place in your serving bowl.
- Fry pork pieces and season in batches until all done. Then enjoy!
- Also note: after the pork skin has been dehydrated, you can keep them in a container or baggie for weeks if you're not ready to fry them right away.

Blind Tiger--Oakland (Asian Fusion)

The modern, cave-like atmosphere at this bar/restaurant is a comfortable nook away from the hustle and bustle of the city streets. Located at 2600 Telegraph Avenue, there is actually a parking lot (albeit small) shared with a neighboring billiards place, available for a few happy hour early birds. The buzz-worthy cocktail menu provides a variety of high-end concoctions for the snootiest of whiskey/gin/vodka/tequila snobs, and the shareable plates leave puddles of drool on the table. After a couple visits, this is now one of my highly recommended spots.

www.blindtigeroakland.com

Here are some of the things I've enjoyed.


Negroni. One of my favorite cocktails, this one was served straight up and spirit-forward. Delicious.

Deviled Pickled Eggs. Tumeric garlic, black tea shoyu, and beet ginger provide an eye-popping color palette and taste sensation with every bite. An excellent mix of tangy, sweet and savory.

Yuzu Crabcake. A hockey puck that was more crab than cake. This was lump blue crab, gently breaded and seared until wonderfully crisp on the outside. Then it was nicely plated with yuzu kosho tartar sauce and radish sprouts, which complemented the crab wonderfully.

Tuna Tartare. Super fresh tuna was generously cubed, lightly tossed with a soy-based sauce, topped with fresh avocado and scallions and served with crispy fried won ton skins.

Grilled Marinated Duck Hearts. Halved, skewered, perfectly cooked and served with pickled fresno chilis and micro greens, these hearts were tender, meaty and made my mouth very happy.

Roasted Maitake Mushrooms. This was a perfect plate of savory, umami goodness. Sautéed with romano beans, cipollini onions, bacon, fresh water chestnuts, and placed in a small pool of rich, phenomenal dashi broth.

Fried Oysters. A delicious and pretty plate of fresh oysters, fried till golden and crispy, then served with a cilantro remoulade and frisee.

Lemongrass Meatballs. Beef and pork all rolled into bite-sized morsels were cooked just right and served with a sweet and savory pineapple bbq sauce. These were individual bites of meaty goodness.

Massaman Curry Fries. An interesting take on smothered fries. Golden house-cut fries were topped with a delectable scoop of braised, fall-apart tender short ribs with a coconut cream curry sauce and fried slices of garlic. This was a type of poutine gone right.

With an ever changing menu at Blind Tiger, one can almost never get bored with all their fantastically-prepared offerings of food and drink. I will happily come here again and again. I recommend the same to anyone else.

Papasan Bowls and Rolls--Fremont (Japanese/sushi)

When searching for a Japanese restaurant nearby, I stumbled upon this establishment and decided to give it a try. I was happily satisfied and would like to share my experience. Located at 3353 Walnut Avenue, this was a tiny place tucked away inside a strip mall. Parking is a bit tight, but it's well worth the hassle for fresh fish and friendly staff.

Here are some of the things I've enjoyed.



Potato Croquettes. These were a special of the day. They were fried till hot and golden, pillowy soft and fluffy on the inside and had a light crisp crunch from the panko bread crumbs on the outside.

Gyoza. Filled with pork and cabbage, these were fried till crisp and served with a sweet and savory dipping sauce.

Agedashi Tofu. This was a wonderful bowl of silken tofu, lightly battered, fried, coated in a sticky, sweet and savory sauce with shiitake mushrooms, minced daikon and green onions.

Ama Ebi. This item is not on the menu, but when I asked for it, they were able to whip it up for me. These shrimp heads were super crispy, fresh and made for an excellent appetizer.

Chicken Tatsutage. Deep fried, bite-sized pieces of chicken were marinated and cooked until golden and crisp on the outside. This type of fried chicken does not have a thick batter coating the chicken, so it's just hot, crisp, juicy and seasoned from the marinade. Served with a cool cabbage salad and sweet japanese mayo sprinkled with some spicy chili powder. This would pair very well with beer.

Tempura Roll. Made with shrimp tempura and avocado on the inside, crab salad on the outside, and drizzled with a sweet and savory unagi sauce. This was salad and appetizer in one roll with competing ideas. Cool and hot, crunchy and creamy.

Mini Chirashi. This is the Chef's daily selection of various fish and vegetables over a shio leaf, sushi rice, pickled ginger and wasabi. On this day it included seaweed salad, sake, hamachi, maguro, octopus, squid and jackfish. This is my idea of comfort food. A bowl of rice with delicious fresh fish and veggies.

Uni. One of my favorite sea creatures to eat for the creamy texture and heady aroma. It was super fresh on this day and the portion was very generous.

Dragon Roll. Made with shrimp tempura and avocado on the inside, eel and fresh shrimp on the outside with a drizzle of unagi sauce. Savory and delicious.

Green Tea Ice Cream. Topped with whipped cream and macha powder, this was a nice way to end a meal.

Papasan has become one of my go-to spots for a quick and delicious meal. I would suggest getting whatever the servers recommend as the fresh fish items for the day.