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San Francisco Bay Area, California, Restaurants

 

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Restaurants I LOVE!

 

 

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  • Andalu
    3198 16th St San Francisco, CA 94103, (415) 621-2211
  • Canvas
    5761 Thornhill Dr Oakland, CA 94611, (510) 339-7400
  • Charles Nob Hill
    1250 Jones Street, San Francisco, CA 94109, (415) 771-5400, website
  • Chez Papa Bistro
     
  • Chez Panisse (05/11/06 )
    1517 Shattuck Avenue, Berkeley, CA 94709, Restaurant Reservations (510) 548-5049, Cafe Reservations (510) 548-5525, website
    08 chicken brodo.jpg
  • Chez Spencer
    San Francisco, CA, (415) 864-2191
  • Delfina
    3621 18th Street, San Francisco, CA 94110-1531, (415) 552-4055
  • Elisabeth Daniel
    550 Washington St San Francisco, CA 94111, (415) 397-6129
  • Lark Creek Inn
    234 Magnolia Avenue, Larkspur, CA 94925, (415) 924-7766
  • Lee's Sandwiches
    279 West Calaveras Boulevard @ Serra Way, Milpitas, CA 95035, (408) 263-1688, fax (408) 263-1788, website
  • Limon
    524 Valencia Street, San Francisco, CA 94110, (415) 252-0918, website
  • Manka's Inverness Lodge Restaurant
    30 Callender Way, Inverness, CA 94937, (415) 669-1034
  • Restaurant O
    2081 South Winchester Boulevard, Campbell, CA 95008, (408) 871-3135, website
  • RNM
    598 Haight St San Francisco, CA 94117, (888) 418-1584
    Conde Nast Hot Table
  • Rosamunde Sausage Grill
    545 Haight Street (cross street: Fillmore) , San Francisco, CA 94117-3406, (415) 437-6851
  • Saigon Sandwich Shop
    560 Larkin St San Francisco, CA 94102-3326, (415) 474-5698
  • Sawa Sushi
    1042 East El Camino Real, Sunnyvale, CA 94087-3754, (408) 241-7292
  • Straits Restaurant - San Jose
    333 Santana Row, Suite 1100, San Jose, website
  • Tartine Bakery
    600 Guerrero Street, San Francisco, CA 94110, (415) 487-2600, fax (415) 487-2605, website
  • Tu Lan
    8 Sixth Street (cross street: Market), San Francisco, CA 94103-1602, (415) 626-0927
  • Yee's Restaurant
    1131 Grant Avenue, San Francisco, (415) 576-1818
    Bon Appetit article says Best Peking Duck

 

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  Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.  

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