The Bacon and Maple Latte

Its Monday: That means its time for some serious coffee. This pirate radio & cafe spot is close to my house. I'll try this concoction soon and report back. Until then, enjoy this virtual cup care of Tony B.

A Sweet new Burger Spot in da Mish

 

BIG KAHUNA

Urbun* Burger has just opened on Valenica.  After my first meal - I'm ready to get back there and try the rest of the menu.  This visit, I wanted to try the Breakfast Burger (Patty, Fried Egg, Applewood Smoked bacon and Fries) but I went "healthy" for the Big Kahuna.  Since I grew up in Hawaii I've had my share of great teriyaki burgers.  Most of them because of "ono" teri sauce, not necessarily a good meat patty.  This one was solid all around, nice meat - medium size - not a griddle slim patty like I-N-O and not a 1/2 pound of meat found at most "Ruby Tuesdays" esque places.  I liked that the meat fit inside the bun - didnt come bursting out of the sides.  That is important for a burger with sauce - so that the liquid (in this case extra good teri sauce) is retained.  Well grilled and sweet pineapples and if I recall a slice of tasty swiss.  Comes with a giant salad or fries - I mean these are Flintstones sized plates.  The burger was on the pricier side but its pretty easily shared with two, both people would be happy.  I mean, I'm not going to share but you could.  I shall return when they bring in the beer possibly next week.  Here's to hoping they have some variety (KONA BREWING) and value (TECATE).

Its a sit, order at the counter and wait for your food place.  Great before or after going out but not so much to linger.  I will say, they did a nice job in a small room and I particularly like the great variety of sauces available displayed pop-art style on the condiment counter.  

*Update 9/1/09:  

"Urbun" is correction.  Originally named "Urban Burger" due to trademarks the new biz had to change its name.  For the record, I have not been back to this place yet but I need to remark in pleasant retrospect that it was a juicy burger in addition to a meaty and a messy one.  I also liked the (standard) bun more than expected but since they have had to change the name to "urbun," it might be cool to offer an even variety of breads.   Currently it stands at classic bun, 9-grain bun or texas toast.  I vote for sweet roll (Portuguese), sour dough bun, and some jalapeno bread or chipotle challah - some 'spicy and unique' selection would be fitting @ Da UnBun, er Urbun.  

Neighborhood: Mission
581 Valencia St
(between 16th St & 17th St)
San Francisco, CA 94110

(415) 551-2483

urbunburgersf.com

http://www.yelp.com/biz/urbun-burger-san-francisco

SOMA Sandwich Land: Turkey Cran

There is nothing more simple and delicious than a roasted turkey sandwich.  It's a classic.  I like mine with extra red onions, extra mayo on an extra crunchy or toasted roll.  The secret ingredient is always cranberry jelly.  Extra on that too, please my Sandwich Samuri of San Francisco.  Looks like I may have had some hot peppers added to this edition as well.

While I lived in SOMA, there was little in the way of healthy food nearby but there was Ted's Market.  Thank God for Ted's.  If its a weekend and you need sandwiches for a picnic or trip to the beach or park - drive to Ted's.  Thank me later.

For more Ted's news and Reviews surf over to Yelp.  Seems like the key-take away is to go early during the week.  Weekends are much more manageable.
http://www.yelp.com/biz/teds-market-san-francisco

Chiang Mai Thai - Honolulu, Hawaii

http://www.locokinegrindz.com/2009/chiang-mai/
Recently reviewed on Loco Kine Grindz blog - this was my favorite Thai place in Honolulu.  A review I wish I had written myself.  Enjoy.



I’ve heard the name “Chiang Mai” several times over the past few months, but have never made the time to check it out. It just so happened yesterday that I decided on a whim to give this place a try. It turned out to be a pretty good choice!

Located right across the street from Longs Drugs McCully on King Street, Chiang Mai has always been a sign easily visible from the road. Normally lit in green and and red colors, the sign sits over a seemingly plain restaurant. But as I found out today, Chiang Mai was yet another restaurant that could not be judged by its cover.






Inside Chiang Mai

The interior of Chiang Mai is very beautiful. The walls are decorated with various paintings and the pillars within the restaurant feature intricate carvings and trimmings. Each table is clad in white cloth, complimented by a small vase filled will purple flowers. I will admit that this type of environment is not what I had expected just before walking in!

As we had decided to dine at the restaurant pretty close to the end of their lunch hours, there were very few people inside. We were seated promptly by one of the servers and browsed over the menu. Chiang Mai’s menu offers a variety of appetizers, curries, and sautéed dishes. The last page of the menu is dedicated to vegetarian dishes for healthier alternatives.

The hardest part about dining at Chiang Mai was deciding what to order! There are quite a few menu items to choose from, and everything is described so deliciously that you want to order it all!






Chiang Mai Wings

One of the popular dishes as indicated by the menu, we elected to try the Chiang Mai Wings as an appetizer. The Chiang Mai Wings features golden fried, boneless chicken wings stuffed with mushrooms, carrots, long rice, chicken and spices. Each order comes with four wings and a side of sweet and sour sauce.

From first bite to last these wings were delicious! The crispy golden crust of the chicken presents a wonderful crunchiness, and the contents within are piping hot. The flavors of the ingredients stuffed inside the chicken are delicious by themselves, but when combined with the fried outer chicken wing and the sweet/sour sauce, this appetizer becomes a true winner. I’d definitely recommend this dish to anyone who might dine at Chiang Mai.






Thai Garlic Shrimp

The Thai Garlic Shrimp is a simple dish featuring shrimp and mushrooms sautéed in a heavy mixture of garlic. The shrimp was a tad overcooked, but nothing serious. The mushrooms provided an interesting contrast in taste to the shrimp, but ultimately paired well with the garlic. If you are a fan of garlic, this is a dish you might enjoy.






Evil Beef

The “evil” name of this dish likely stems from the hot color and taste that it affords the customer. Available in chicken or beef, this dish features the meat of your choice and basil fried together and mixed with a red Thai curry. You can order the dish on any one of three levels of spiciness. Being a great lover of spicy food I of course opted for the spiciest version, and boy was it hot!

The beef was tender and juicy, mixed with just enough basil to give it a fresh herb taste. The red curry was very spicy, packing that “punch” that spice lovers love! After a while of picking at the beef you might start breaking out small beads of sweat! This was a very delicious dish and I thoroughly enjoyed it.

Final thoughts: Chiang Mai certainly did a great job of living up to the buzz I have been hearing about it recently. The service is fast and friendly, and the food is great. Overall I’d say that Chiang Mai is one of the better Thai restaurants that I have had the pleasure of eating at over the last few years. It is obvious that taste and freshness of ingredients are two key focuses of the chefs at Chiang Mai, combined to create dining experience. I wholeheartedly recommend Chiang Mai if you have a hankering for some good Thai food.

Chiang Mai

2239 S. King St.

Phone: 808.941.1151

Lunch from 11 a.m.-2 p.m (weekdays)

Dinner from 5:30-10 p.m Daily

The Bloody Pilgrim

Sloe Gin, a gin liqueur with a curious creation process. I've had it in mixed drinks but I'm on a mission to find either an artisanal maker or a Plymouth Gin "authentic" import. I'm going to need you for this years Thanksgiving Cocktail of choice: The Bloody Pilgrim. This is also called the "Gin and Cranberry" by the clearly uninspired bartenders of Plymouth Gin's posse.

Here is the recipe. Direct Link is here.

Gin + Cranberry Sauce

Detail

Method:
Shake all ingredients with ice and fine strain into glass.
Origin: Created by Wayne Collins for Maxxium UK
Glass Type: Martini / Cocktail
Garnish: ; Red currants
Created By: Wayne Collins
Submitted By Plymout Gin 

1 teaspoon	Cranberry jelly
1 shot(s)	PLYMOUTH - Sloe
2 shot(s)	PLYMOUTH - Dry
1 shot(s)	Squeezed golden grapefruit juice
1 Wedge	Squeezed lime
1 Wedge	Squeezed Clementine

Now that you are thirsty but probably far from a liquor store carrying authentic sloe gin. Please keep reading about this apropos Thanksgiving drink.

Sloe Gin is back - via the NY Times

http://www.nytimes.com/2008/06/15/fashion/15shake.html

Sloe Gin via Wikipedia

http://en.wikipedia.org/wiki/Sloe_gin

Me to Festivals - I Quit!

I had been looking forward to the San Francisco Street Food festival much like a 5 year old awaits their first superhero-themed birthday party. Pure glee at the thought and a bitter frustration of the days separating me from the glorious event. Great vendors I've been wanting to try, most doing a take on street food (Pizza Frita from Delfina), some native to St food and a few in between or besides.  Amazing food near my place - its an exhilarating thought. There was something more than just amazing food that Saturday, there were amazingly long lines of people, waiting for the food.  


Now in the aftermath of the event I learned a valuable lesson: I'm done with Festivals in SF. I've been to my share of these events and the more I go, the less I like being there. And "there" can be any where - this week it was the food festival, but this summer I've been to a boring craft fair, a pathetic music festival and a poor excuse for "Carnival." I'm over all of you - I quit!

All these poor experiences have similar downfalls: terrible (sometimes borderline negligent) organization, lackluster content and unending or unfriendly crowds - and for the music events - a lack of PA power.  .

Saturday, like many festivals, began the day with the fresh promise of providing funding to a worthy organization, La Cocina, featuring some adventurous food and bringing merryment to a rather serious block in the Mission. However, in practice, the promise dimmed to a very cool ember. It was an cold overcast day, the lines for the 15-odd food vendors were all on average 45 minutes long, some were shorter, some were over an hour. The food was ok, but trying to find the line you wanted to wait in while pushing through other hungry, hapless hipsters such as myself, was miserable.  We waited over 75 minutes for Poleng Lounge's Vietnamese style BBQ oysters with rendered bacon-scallion oil and lemon pepper sauce.  If anyone had these vittles, hit me up - I want to know what I gave up on.

Oh festivals - how I've tried to love you, to spread the love even by gathering groups to visit you, but you've let me down for the last time.  If you'd like to just pretend you went to the festival, which is my new methodology for living, just check out someone else's flickr slideshow: here is the link.