Tuesday, August 4, 2009

Papaya Dog

This is a garbage man's lunch. Two hot dogs and some sort of drink that tastes like suntan lotion. Not pictured is the single bite of a potato knish that I had. It had that vague, unidentifiable "knish spice" flavor mixed into the potato mush. I really have no idea what would make it taste like that. Dicey shit.

Thursday, July 30, 2009

7-11 Nachos - San Rafael

I don't care what you say. I'd eat it again. Although it should be noted that Alex grabbed them and threw them into the trash so I couldn't finish the job.

Friday, July 24, 2009

Casa Del Palmar - San Rafael

Stuffed this in my face today. One Burrito Especial with Carne Asada warshed down with an ice cold Bohemia. Very very happy.

Thursday, July 23, 2009

Zuni

Oh, and did I mention that there was a pork rib roast? Yep. With orange and fennel.

Zuni - San Francisco

Underneath these leaves and bread salad is one of the most perfectly roasted chickens on the planet. Dagnabbit.

Tuesday, July 21, 2009

Specialties - San Francisco, CA


1/4 pound of crispy chewy perfectly undercooked chocolate dough, oozing with white chocolate chunks. So unnecessary.

Cafe Habana

Ugly, but good. Huevos con Chorizo with black beans. And the waitress called me "baby."

Monday, July 13, 2009

Zuni Cafe - San Francisco


Pre redeye Friday night, I stopped off at Zuni Cafe, where I was happy to find Burratta is back in season. I also put away a deep fried quail with rapini, some ricotta gnocchi, and a delectable bowl of corn soup laced with fresh tarragon and chives.

Momofuku Milk Bar


Milk Bar now has peanut butter cookies. They don't compare to City Bakery's pb cookies. Nor do they compare to their very own Compost cookies, or Cornflake Chocolate Marshmallow cookies. But don't you like my nail polish? It's Atomic Orange, by OPI.

Perilla - NYC

Manhattan summer weekends are great. It's shockingly easy to get into restaurants. We walked in Sunday evening to a 60% full restaurant and opted to sit at the bar. Edamame Falafel, Duck Meatballs, Ricotta Gnudi with some sort of Black Truffle magic, and an amazing Farro Rosotto with Pecorino and Artichoke Confit.