For some good standard Italian staples, Wolfgang Puck Pizzeria & Cucina inside The Shops at Crystals.
- Calamari "Fritto", Garlic Aioli, Lemon, Paprika
- salad of lettuce, tomato, pistachio, parmesan
- bread with prosciutto, asparagus, rocket, parmesan
- Pappardelle, mushrooms, parsley
- Linguine, Steamed Clams, White Wine-Garlic Sauce
- 4 pizzas
- gelato & biscotti
In order to get there from the central and ferry parts of town, we decided upon the local bus. It wasn't the cleanest idea, with it being quite rundown and obviously catering to the more forgotten people in San Francisco. I didn't mind it, but some of my less adventurous travel companions felt a little uncomfortable. I leeched onto some very inadequate Blackberry internet to find a recommended Latin American restaurant for us to try. After a short walk around we came to Poc Chuc, a Mexican/Yucatan restaurant sitting all by itself in the quieter side of the Missions.
- Horchata - my first encounter with the delicious cinnamon milk drink;
- complementary crispy tortilla chips with a spicy dipping sauce;
- Tacos de carnitas (grilled pork leg topped with roasted tomato sauce);
- Camarones al Ajillo (tiger prawns, mushrooms, green onions and cherry tomatoes sautéed in a white wine garlic butter sauce, served with sautéed zucchini, carrots, red and green bell peppers and rice potatoes);
- Pescado Frito (pan fried fish, served with vegetable-bouillon rice and mixed salad and cherry tomatoes);
- Estofado de Borrego (lamb simmered with onions, carrots and celery, served with rice and a side of black bean puree);
- Poc Chuc (grilled citrus marinated pork, served with vegetable-bouillon rice topped with grilled tomatoes, red onions and a side of black bean puree) - the namesake dish was my favourite for flavours although the pork was a little tough.
Each dish was delicious and what I imagine true authentic Yucatan food to be. There was no frills, just strong flavours and simple cooking. Horchata lovingly washed down all the flavours.
After dinner I took the bus. The others took a taxi.
I saved this place for my last night, and between 4 of us raided the menu of their seafood joys.
- Raw bar combo (oysters, ceviche, prawn cocktail, clams) - fresh raw oysters and clams, mixed shellfish in a tangy sour marinade;
- Ceviche Peruvian - fish ceviche, from memory using the same marinade as that in the raw bar combo;
- New England clam chowder (cherrystone clams, light cream broth, bacon) - good, but not as great as the one from Boudin in San Francisco;
- Lobster Mac & Cheese (Maine lobster, gruyere, herbs, truffle oil) - best version I've tried, with the legendary flavours of chunky Maine lobster riddled throughout;
- Mussels (rosemary, lemon, garlic, red curry)
- Fish & Chips (ling cod, homemade tartar sauce, malt vinegar)
- Pesto Shrimp Pasta - thin pesto, good prawns;
- Bouillabaisse (shellfish, baguette croutons, rouille, gruyere cheese) - rich tasty recreation of the Marseille classic using shellfish (which I prefer) rather than fish.
What a fantastic meal of seafood flavours in different cooking methods and combinations.
Next time I would order the Lobster Mac & Cheese and Bouillabaisse particularly of the dishes I tried. I'd order one ceviche since they had the same marinade base (whether you prefer the more traditional Peruvian fish or the mixed shellfish version). The a la carte
has plenty of other options that would be worth feasting on - baked clams, crab dip, Main soft shell clam steamers, fish tacos, lobster roll, and if you're up for meat, even the kobe beef dog could be a winner.
There's the options of a la carte, a set course made from the menu items ($50 back in 2011), and a separate more expensive kaiseki menu of special dishes (probably more similar to traditional kaiseki).
Our group of 9 had the set course served to us in the private room. To my surprise we didn't actually grill any of the food, rather it was cooked in the kitchen then brought out to us.
- sashimi
- steamed chicken, tomato
- grilled tomatoes
- seared rare beef
- grilled chicken thigh steak
- grilled matsutake mushrooms
- grilled mushroom wrapped with bacon
- seafood soup
- grilled portabella mushroom stuffed with ground chicken
- grilled Kobe beef outside skirt with garlic
- grilled Kurobuta pork cheek
- ikura don (rice topped with dried seasoning and salmon roe)
- grilled crispy pig ears (ordered from the a la carte menu)
- mixture of sweet desserts
Next time I would order the set menu with a large group, or from the a la carte for less. All dishes were very tasty and a welcome separation in cuisine and location from the rest of the Vegas monotony. There are some classic and some exciting selections that sound worth it like poached egg with uni & salmon roe, foie gras egg custard, uni & wakame soup, and green tea creme brulee.
Jose Andres trained under Ferran Adria at El Bulli. That in itself was reason enough to eat at his tapas bar in Beverly Hills. The previous year The Bazaar had been named one of the top 10 new restaurants in USA. Another reason to eat there. There was also good reputation from his restaurants in Las Vegas and Washington.
Even though I never managed to be lucky enough for a spot at El Bulli, I'm glad to have tried a sample of what I expect the food would be like, as well as some great classical cooking also.
Within The Bazaar, there are a few different rooms to select from. Rojo y Blanca seemed the best option offering a combination of modern and traditional tapas to select something experimental and new and wash it down with something classic. If that doesn't tickle your fancy, the Saam section is an expensive degustation with a menu I haven't seen before. Otherwise for a more limited tapas menu in a more informal setting, there are a few "bar" areas to relax in.
Modern Tapas
- Olives (modern & traditional) - an El Bulli classic with normal olives and my first taste of spherical globules filled with intense olive-flavoured liquid;
- Sweet Potato Chips (yogurt, tamarind, star anise) - delicious sweet potato crisps either on their own or with a slightly tangy dipping sauce;
- American sturgeon caviar cone - small cone, nice caviar, enough said;
- Not your everyday caprese (cherry tomatoes, liquid mozzarella) - brilliant salad creation using pesto, basil, liquid balls of tomato and an even more wonderful small ball filled with warm mozarella liquid similar to the olives;
- Foie Gras Cotton Candy - thick slab of foie gras covered with sugar floss. Not a good combination in my opinion with the cold foie gras not great;
- Sea urchin, avocado, steamed buns - a play on the new-age pork buns crossed with sliders. Salty uni as it is meant to be (compared to the version nearby at The Hungry Cat);
- Your life will change Dashi linguini (parmesan, quail egg, basil) - dashi-stock turned into pasta with cheese, eggs and basil turning a play on Italian;
- Tuna ceviche & avocado roll (jicama, micro cilantro, coconut) - average combination of avocado wrapping small tuna pieces. Couldn't taste coconut nor cilantro;
- Just shrimp cocktail "yeah right" - nicely boiled prawns served with a pipette filled with cocktail sauce;
- Philly cheesesteak (air bread, cheddar, Wagyu beef) - an unexpected brilliant dish of crispy thin air bread filled with liquid cheddar and topped with wonderful Wagyu slices;
- Smoked yellowtail w/ yoghurt, grapes, capers, radish and fried rice crackers - nice ingredients, a lot of strong flavours.
Traditional Tapas
- Braised Wagyu beef cheeks (California citrus) - outstandingly soft tender beef cheeks with citrus to cut through the meaty taste. But I was happy with the meat by itself;
- Seared scallops (romesco sauce) - the biggest, juiciest, tastiest scallops I've eaten. Phenomenonal. So good I don't remember the sauce.
One of my most favourite meals. Highly recommended.
Next time I would order any of the dishes I tried except the Foie Gras Cotton Candy (as I didn't like it) or the caviar cone (as it was simply caviar on a cone). Everything else was fantastic and there are plenty more options I didn't get to try.
The wonderful Grand Canyon is a natural wonder to behold. The vast textures conceal a barren emptiness that can only be described as beautiful. Even more enchanting is the variety of colour changes that bleed onto the scenery during sunset and sunrise. Of course a logical way to enjoy both of these means a solid meal in between. There are restaurants along the rim itself with some tables overlooking the rim, although I've read that once the sunsets you can't see anything worth enjoying - and I prefer to have my sunset out in the open (weather permitting)
El Tovar is the lead hotel set in a lovely pine building and is also most gourmet of the South Rim restaurants. As it was the same night as a 30th birthday, I had made a particular booking here to ensure we ate well that evening. As our requested table overlooking the rim (if you're going to book it anyway, minimal rim view is better than none) had been donated elsewhere, we were given the private dining room adorned with engraved wooden walls, high candles, and a sense of native American homeliness.
- El Tovar Black Bean Soup served in a Tortilla Bowl with Sour Cream - I liked this heavy Mexican-style soup, although not so much my friends;
- Wild Alaskan Salmon Tostada on Organic Greens (served with tequila vinaigrette, corn salsa, lime sour cream & roasted pistachio garden rice)
- Garden Penne in a Roasted Tomato Sauce (spinach, garbanzo beans, asparagus, tomatoes, mushrooms, artichoke hearts) - very simple and satisfying. Nothing particularly unusual or memorable.
- Rainbow Trout Amandine (served with rice pilaf & seasonal vegetables)
- Apple Strudel
- "Happy Birthday" Creme Brûlée
- 3rd dessert I can't quite remember...
Honestly after a 20-hour day including 2 flights and 8 hours of driving, I don't recall much of the meal specifics. It isn't cheap and I don't think memorable enough (for me to remember it well or) to insist on eating here, but if you are in the mood for gourmet food (which happens to be in a cabin that includes tables overlooking the South Rim), then this is the only option. It isn't bad by any means, but I'd only come here again under those specific conditions.
Next time I would order whatever the seasonal menu has that sounds local. Particular items have the words "El Tovar" that suggests they would be worthy. Additionally some of the mains have unusual sounding sauces that pique interest such as bourbon chipotle cream, fig puree or cherry merlot sauce.
Driving along the historic Route 66 from The Grand Canyon to Las Vegas is a hungry journey. The epic road trip across the USA is a lovely experience of friendships and changing sceneries. Of course food is as necessary as ever, and in all my reading only one place came up as a must-visit.
Delgadillo's Snow Cap in the little town of Seligman is somewhat of an institution along the Route. I wouldn't necessarily say it is worth the 1.5hrs from The Grand Canyon nor the 3hrs from Vegas just for this, but if you are passing through then it will make your trip a happier one.
Setup in a mock petrol station, vehicles from the Cars movie line the back, an old jalopy sits in front, and the inside is decorated with a dizzying amount of memorabilia, business cards, stickers, number plates and just general crap.
Food options are limited to the wholesome and satisfying - burgers, hot dogs, fries, onion rings, burritos, tacos, shakes etc. Oink Cheeseburger, Chicken Taco, Sweet Potato Fries and Onion Rings all hit their intended mark without being spectacular, but certainly satisfying in an entertaining environment.
Seligman isn't that far away from The Grand Canyon, so ensure to leave adequate time from your last meal to maximise hunger.
Next time I would order any unhealthy concoction of food that celebrates the freedom of being on an American road trip along Route 66.
Known to be one of the best breakfast places in Santa Monica (although not particularly walkable from the beach area) and rightly so.
While in the USA, I missed the fantastic cafes of Melbourne which serve wonderful coffee and other morning drinks as well as good combinations of breakfasts. I was very happy to come here and experience some of that familiarity and relaxing culture.
The Green Eggs & Ham (with La Quercia prosciutto, pesto, arugula on English muffin) was fantastic. An exceptional combination of fried eggs, salty prosciutto, peppery greens and rich pesto. Equal to the best breakfasts I've had at home.
House Cured Salmon Platter (with sliced red onion, arugula, cucumber, cream cheese & country toast) had an incredible amount of delicate smoked salmon that went well layered on top of the cream cheese and toast. The options of onions, arugula and cucumber meant you could make a variety of sandwich flavours to keep the meal interesting.
I wish I had more breakfasts available to come and try the rest of their menu. Bakery good line the front to make easy snacks and takeaway.
Next time I would order Green Eggs & Ham - the staple at this cafe. Any of the other choices (whatever they may have changed to) would be a great way to start your morning. Wash it down with a coffee of your choice.
I came here mainly for reputation of their Pretzel burgers (with Swiss cheese, caramelised onion & french fries). The meat is fresh, without being spectacular, but the main draw is the pretzel "bun" which was baked to a light, crisp and tasty form. Also famous are the Avocado Fries (with fire-roasted salsa) which are nice slabs of avocado, crumbed and fried - certainly different and worth trying.
I visited on two separate occasions, trying a few of their other menu items. Shrimp & Crab Tater Tots (with orange-horseradish jam) and Nicoise Salad (with seared albacore, egg & tater tots) both of which were good dishes.
There is nice coffee to be had here and also down the road. Come here before heading off for a shopping browse and a beach visit.
Next time I would order the Pretzel burger and Avocado Fries just because they are the reputed selections from here. Like all good cafes and bakeries, there are a multitude of selections which I'm sure would make you happy.
It is a slightly difficult restaurant to get to - the roads have strange turns and barriers making direct access not as easy as it seems on GPS. Not a big deal, just give yourself time to get there.
As much as I would have liked to order The Hungry Cat fruits of the sea platter, it was a little too imposing for just two of us. A one tier platter came with lovely fresh oysters, clams, mussels, boiled scampi and grilled prawns. We added the Santa Barbara sea urchin as a central masterpiece.
Sadly the sea urchin is quite disgusting. I've eaten uni in Japan, Melbourne, Morocco, London and New York - thus I know the creamy texture and sweet ocean flavour well. The Santa Barbara version unfortunately had a disturbing aftertaste I can only compare to the time I accidentally ate a millipede. The restaurant was gracious enough to open another one for us to sample, with similar taste. With great courtesy, the restaurant took it away and removed it from the bill.
The rest of the seafood was very tasty, no complaints about quality.
To supplement the meal, the Local Squid (stuffed with pine nuts & currants, spiced kabocha, farro verde, saffron aioli) was a nice combination of sweet and salty, crunchy and soft textures. We topped this off with a nice creme caramel dessert to complete the meal.
Next time I would order another fruits of the sea platter, and any of their delicious fresh seafood dishes. Be aware that the prices are reasonably high and that the main reason I came here was specifically for Santa Barbara sea urchin (which should be avoided). You may find similar quality seafood around Los Angeles at a lower price, but without the lovely atmosphere and the faultless service.
