Momo & Kebab -- Fremont, CA (Himalayan & Mediterranean cuisine)

I'm usually a skeptic when it comes to restaurants located on the ground level of an apartment building, but this one was definitely worth visiting. Located at 37100 Fremont Blvd, Suite K, the benefit of the location is the attached apartment parking lot, usually with available visitor parking spots or street parking nearby.

The smells of this type of cooking pulled me into this restaurant and the option of dining inside or outside was also a nice touch. The friendly service and smiles of the person taking our order made me feel welcomed and appreciated, but the taste of the food has brought me back again and again.

https://momoandkebab.com/

Here are some of the things I've enjoyed.

Chicken Wings. I can only guess these were coated in a wet batter that included starch. These were deep fried and had a shatteringly crispy coating. The "secret" spice mixture was an absolute winner; amazingly flavorful, tongue numbingly spicy with hints of Szechuan peppercorn, cumin and an endnote of sweetness. Even if nothing else on the menu sounds good, one cannot go wrong with 10 orders of these.

Himalayan Akabare Chicken Wings. For a chicken wing option that really brings the heat, this is the same fried chicken wing, that was tossed in a thick, wet spice mixture full of brow-sweating akabare chili. Addictive all the same with the added bonus of sinus clearing abilities.

Mutton Momos. Each order of momos include your choice of filling, plus a customized cooking method. I opted for mutton and the steamed version this time, but other options included sizzling plate with noodles or a dunk in a spicy Szechuan pepper tomato sauce, among others. Not a lot of places use mutton and I'm not sure why, as it may sound scary, but it is so delicious. This meat was ground until fine and mixed with onion, tomato, cilantro, turmeric and gently steamed until plump and juicy. The satisfying taste of the spices paired very well with the creamy sauce.

Paneer Momos. This option was also steamed and filled with house made cheese, onion and cilantro. The paneer is not a melting cheese, but a bit firm, with a texture similar to curds and a great option for the vegetarian, as this can be used in place of meat. It was savory, spiced just right with a hint of sweetness from the onions.

Plain Naan. Also available with other flavors, I opted for the plain naan. This was a warm, crusty flatbread cooked in a tandoor oven. Crisp on the outside and chewy on the inside, this worked wonders for sopping up sauces or snacking on later with cheese.

Nepalese Goat Curry. Another under-utilized protein that was prepared in a fantastic way. Slow cooked in a flavorful sauce until tender and falling apart. I love when some of the spices can be seen, such as the curry leaf. This was fragrant, hearty, comforting and was wonderful spooned over steamed basmati rice.

Lamb Shank in Gravy Sauce. This was another great dish to go with rice. Available in mild, medium or spicy, I opted for the medium level and had a perfectly seasoned, flavorful meal with just the right amount of heat for my taste. The lamb was cooked until falling-apart tender, with no knife required. It was also on the bone, which I love, for my bone marrow and tendon gnawing enjoyment. The sauce was rich, savory with spices and soul satisfying.  

Egg Chow Mein. The Chinese influence was present in this dish. These chewy wheat noodles were wok tossed with cabbage, bell pepper and mild but aromatic Indian and Himalayan spices. Very delicious. 

After I traveled to Nepal a few years ago, my curiosity and enjoyment of flavors from that part of the world continues to this day. I am very happy this restaurant landed in my neck of the woods so I can enjoy on a very regular basis. 

Rice Box Kitchen -- Reno, NV (Asian-Inspired Comfort Food)

As a lover of all types of cuisine, my nearest and dearest is Asian food, because that is the food I grew up eating. I am always happy to see variety and different options of Asian cuisine wherever I travel and where I live, as there is so much to learn and enjoy in this one category alone. 

Located at 555 South Virginia Street, #103 is a very approachable, Asian fusion establishment that is inspired by the cuisine of Thailand, China and Japan. This is my newly discovered option for a quick in house or to-go meal that is made by warm, friendly, always smiling and incredibly welcoming staff in a design-centric space with elements of light and dark. 

During my first visit for a to-go meal, I ended up chatting with the very down-to-Earth and San Francisco transplant owner, who reminded me of the fun and friendly people I grew up with during my time living in San Francisco. After this pleasant exchange, I left with my food and a smile on my face.

https://www.riceboxkitchen.com/

Here are some of the things I've enjoyed.

Chicken Dumplings. Only available on the weekend Dim Sum menu, these were filled with ground chicken and seasoned with green onion and ginger. The wrappers were thin and chewy, as they should be, and the fillings were juicy and satisfying. These were savory and addictively pop-able. 

Pork Dumplings. Also only available on the weekend Dim Sum menu, these little morsels were filled with succulent ground pork. This can work as a wonderfully flavorful appetizer or as part of a weekend brunch meal.

Thai Tamales. This is the first time I've seen tamales made with Asian flavors. There was a lovely coconut fragrance, and I can only guess that coconut milk was used in the masa and/or to cook the moist, shredded chicken encased inside. The red curry sauce was a little sweet, a little savory, a little spicy and did a wonderful job to enhance the flavor of each bite. I very much enjoyed this.

Khao Moo Dang. A generous portion of pork and rice, smothered in a sweet and savory sauce. The pork was expertly roasted until tender but still toothsome and the sweet jasmine rice soaked up the sauce very nicely. The side of black vinegar mixed with soy sauce and chili can be used to add dimension to the dish and I also enjoyed it as a dip for my perfectly medium-boiled egg and fresh cucumber between bites of rice and pork.

Mochi Bars. Great as a teatime snack or after dinner treat, the ube (left) and vanilla (right) mochi bars were perfectly sweet without being overpowering, chewy and moist. These would be wonderful for a party.

The expanding menu and fun presentations keep me coming back to see what may have changed and also for the standard items that I now need as staples in my regular meal planning. I would encourage anyone to visit for what I would consider comfort food.

Los Chilaquiles Mexican Breakfast -- Reno, NV (Mexican cuisine)

When I want to feel nurtured, visiting a family owned and operated restaurant like this one, makes me feel warm and refreshed. It's evident that "care" and "love" are key ingredients in all the dishes here and there are no details overlooked, even down to the earthenware serving dishes and painted coffee mugs. 

It is also nice to see the workers hug each other when they arrive to start their shift. I love noticing these little things. A great place to work usually indicates happy workers, which results in good food and happy customers. 

Located at 3380 South McCarran Blvd., this is another establishment to add to Reno's growing list of wonderful places to experience.

http://orderloschilaquilesmexicanbreakfast.com/

Here are some of the things I've enjoyed.

Molletes. Soft but sturdy house made telera bread was smeared with savory refried black beans, then topped with queso fresco, pico de gallo, Mexican crema, and a colorful dot of fresh chili. This was placed on our table before we ordered any food and was a nice start to the meal.

Cafe de Olla. A charming setup with a vintage enamelware pitcher full of hot, freshly brewed coffee, an adorable painted coffee cup, along with hefty sticks of real Mexican cinnamon and sugar. Once I added the cinnamon to my cup and poured the hot coffee over it, the cinnamon-infused coffee had a wonderful warm flavor and comforting aroma.

Salsa Verde & Salsa Roja. These house made salsas were automatically placed on the table once we were seated, so there was no need to ask for salsa. The green one was tangy and fresh from the tomatillos and the red one was a little spicy and savory. Both added dimension and variety to each bite of the dishes we ordered.

Burrito, picture 1. Customizable, this became a breakfast burrito stuffed with scrambled eggs, chorizo, black beans and melted, gooey cheese. The homestyle potatoes were a nice touch, albeit unnecessary, given the enormous size of this burrito. Leftovers were very much enjoyed later.

Burrito, picture 2. Every fork full was magic.

Black Beans. The accompaniment to my Chilaquiles Los Moles. One can always tell the pride of a Latin restaurant by the quality of their refried beans. These were savory, but also a bit sweet, aromatic and balanced with a small dose of pickled onion, pico de gallo and cheese. Simple to look at but complex in flavor. This bowl was scrapped clean.

Chilaquiles Los Moles. This hearty portion had crispy tortilla chips, smothered in a mildly sweet, earthy, complex and comforting mole sauce. The homestyle potatoes were savory and the over easy eggs (customizable) were cooked perfectly. I was very impressed with the freshly made cheese, which had a nice squeaky texture but tasted a bit like feta. As their namesake dish, I will definitely order from their many chilaquiles options again. 

Tamales. This was the cheese and jalapeno filling. Other options were pork or chicken, which I'm sure would have been delicious as well. The presentation was beautiful, the lettuce leaf acting as a bowl for the tangy and fresh pico de gallo was a nice touch, and the tamale itself was exceptional. The masa was moist, tender, full of flavor and could have been eaten con nada (with nothing). But the enhancements of the savory verde sauce, gooey cheese and slightly spicy jalapenos made this plate divine. 

Conchas. As if all the food from the meal was not enough, we were given one last parting gift of a sweet treat of Mexican bread. It was just as it should be, a bit crumbly, buttery and not too sweet. This was great the next day with my leftover coffee.

There are quite a few Mexican/Latin American options in the Reno area, but not all are created equal. I felt great after leaving here, both in my soul and my stomach. I would recommend this place to anyone who enjoys good food and good vibes.

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.