San Francisco Bay Area rss

Restaurant recommendations, new openings, and highlights from the SF Chowhound community.

A Glorious Bowl of Lamb Tendon

As each batch of customers arrives at Deezi Café, the manager rushes up, greets them, and rings a big bell. The bell signals the kitchen to fire a fresh batch of flat bread in the tandoor. The bread shows up in a few minutes—a huge, dinner-plate-sized, charred wonder of crunchiness and chew.

The unexpected glory at Deezi Café, though, is the kaleh pacheh, a gorgeously gelatinous bowl of boiled lamb tongue, tendon, and cheeks, in its own broth. “Imagine an earthy lamb version of bollito misto with a heavier, more gelatin-rich stock base or perhaps pot au feu meets consumé de borrego and this would be it,” explains Melanie Wong. “Each morsel was the optimal texture—softened tendon with just enough resistance to the bite, fork-tender whole tongue, and slightly firm cheek meat with a bit of chew to it.” The broth is perfect—just a big bowl of purified lamb essence.

Other good stuff: mirzaghasemi, a very likable mash of softly creamy eggplant with a bit of citrus, a bit of tomato tang, and hard-cooked egg yolk. Excellent koubideh, too—if you order it medium rare, it’ll come perfect—fully charred on the outside, yet beautifully rare on the inside.

Atmosphere is festive and noisy; there is occasionally music. Service is swift and friendly. Dinner will run about $25 a person.

Deezi Café [South Bay]
1740 S. Winchester Boulevard, Campbell

Board Links: Deezi Café — Persian in Campbell

Extreme Dessert Tasting

Slave to sweet chow Sailorbuoys pushed herself through the cruelest mission possible: sampling desserts from five restaurants, carefully selected with advice from fellow Chowhounds.

Sailorbuoys reports: the best desserts were at Oliveto, Delfina, and Bar Tartine. Second best: Ame (conservative), Lalime’s and Rubicon (wild). And the worst? Campton Place and Salt House.

The dessert spread at Oliveto is “clean, simple, and perfect.” The cocoa nib panna cotta is silky smooth, with all the flavor of chocolate but none of the fatty weight. Bar Tartine scores with an excellent creamy, clean beet ice cream with chocolate cake.

The wrapup: “SF likes to follow trends,” says Sailorbuoys. “Chocolate mousse, doughnuts and attempts at odd pairings appear to be all the rage. Seasonality still has a long way to travel, even in our organic-local-farmers’ market driven city.” Rworange points out, “at least they are over the huckleberry thing.”

Ame [SOMA]
689 Mission Street, San Francisco


Bar Tartine [Mission]
561 Valencia Street, San Francisco


Delfina Restaurant [Mission]
3621 18th Street, San Francisco

Lalime’s [East Bay]
1329 Gilman Street, Berkeley

Oliveto Café and Restaurant [Rockridge]
5655 College Avenue, Oakland

Pizzeria Delfina [Mission]
3611 18th Street, San Francisco

Range [Mission]
842 Valencia Street, San Francisco

Rubicon [Financial District]
558 Sacramento Street, San Francisco

Salt House [SOMA]
545 Mission Street, San Francisco


Board links: Bay Area Dessert Tour: A Very Long Report
Dessert Only: SF Restaurants

Indian Curry Meets Texas BBQ

The thing to get at Old Town Café is beef rendang. It is, says Ozumo, like the beautiful hapa child of an Indian curry and a Texas BBQ. It’s smoky, sweet, with tons of cloves and a decent amount of heat. And it’s cooked for long enough that parts will melt in your mouth, while other parts will have achieved that magical long-cooked crispiness.

yimster’s favorite dish here is Old Town Catfish; Hainanese chicken is done perfectly, with no hint of overcooking—certainly the best version in the Bay Area, says dolcetto.

The laksa is worthy, too, as is their milk tea. Others enjoy their okra lady fingers and satay chicken.

Old Town Café
4288 Dublin Boulevard, Unit 109, Dublin

Board Links: Dublin–Old Town Cafe Singaporean Cafe–Pulled Tea
Singapore Old Town Cafe in Dublin

Hand-Pulled Noodles at Imperial Tea Court

There are tasty noodles at the Imperial Tea Court. They’ve got a nice chewy bite to them, says Martin Strell. The sauce complements the noodles well, without overwhelming them. These noodles are hand-pulled, right in the open kitchen.

They’re really good here about making stuff by hand, to order. And, says Morton the Mousse, the spicy beef noodles are even better than the regular hand-pulled noodles. Try their pot-stickers, too.

Imperial Tea Court [Berkeley]
1511 Shattuck Avenue, Berkeley (in the Epicurean Gardens)

Board Links: Hand Pull Noodles @Imperial Tea, Epicurious Garden

A Flawless Ristretto in San Jose

teela brown was completely shocked to find an astoundingly skilled set of baristas pulling awesome espressos in downtown San Jose.

They use Blue Bottle Coffee: That should have San Jose coffee drinkers already swooning with delight. Baristas Eddie and Dan pull a “flawless, tiny ristretto heavily capped with silky red-brown crema, and I amused Eddie and Dan by doing a happy dance as I drank it.” teena brown thinks they’re clearly better than Barefoot Coffee Roasters. chipman thinks this little operation is on a par with the big three of Bay Area Coffee—Blue Bottle, Ritual, and Barefoot.

eMocha [South Bay]
231 E. Santa Clara Street, San Jose

Board Links: Well, I’ll be dipped in ristretto–a terrific espresso joint in downtown SJ!

Coffee Rubbed Pork Shoulder at Range

Coffee-rubbed pork shoulder is the true classic at Range, say many hounds. It’s pretty much the best comfort food you could find, says reading stand—not subtle, not delicate, but just one big platter of tender, heavy, slow-cooked pork, with creamy hominy and braised greens. Range also does excellent roast chicken, a little firmer than the average. It’s good enough that, once you become a regular at Range, you’ll get the chicken instead of the pork shoulder once every three or four visits.

Desserts rock hard, too. Everything the pastry chef does is great, but the true shining jewel is his chocolate souffle. Tarts are beautiful—always with a perfectly light, simple crust, amazing fresh fruit, and a clever ice cream pairing. Right now, for example, there’s rhubarb tart with candied ginger ice cream.

Range [Mission]
842 Valencia Street, San Francisco

Board Links: What to order at… Range?

New China’s Rice Noodle Soup

New China has one of the best versions of rice noodle soup (dan zai mi fen) that vliang has ever had. It has a deep, rich broth—it tastes like good chicken, instead of watered down junk with MSG. There’s also rice noodles with pork sauce and a soy marinated egg. This dish is not on the printed menu, or in English anywhere—it’s on the wall on the right hand side of the restaurant, when you’re facing the counter. It’s the only strip of signage in pink, so intrepid chowhounds can just point their way to noodle glory. (Note that the version on the wall comes with regular egg noodle, so you have to ask for rice noodle special. The correct term for rice noodle is “mi fen.”)

New China [East Bay]
a.k.a. China Tofu
1743 Decoto Road, Union City

Board Links: A Very Taiwanese Lunch @ New China

The Supreme Hidden Soft Serve of the Universe

Michaelis Wine & Spirit is a liquor store—but in the back corner they have a frozen yogurt stand. Once you get there, avoid the Wowcow stuff—this is the 10 calorie, fat-free, flavorless variety. Go for the regular fro-yo. There is a delicious peanut butter that Doodleboomer is totally smitten with. And they have a custard flavor that is out of this world, says mrsricho.

Michaelis Wine & Spirit [Cow Hollow]
2198 Union Street, San Francisco
(between Fillmore Street and Webster Sreet)

Board Links: Soft serve in SF

Nami Nami Is Kappo Ecstacy

“Let me make this clear,” says vincentlo. “The dishes at Nami Nami are phenomenal. ... It is already uncommon to see a kitchen truly excel in almost every dish on the menu, but it is indeed awe-inspiring—and yes to me it was an experience really this rare—to see a restaurant try so many innovations in an established cuisine and yet be able to come out with such polished results.”

Take ohitashi. In most Japanese restaurants, this is tired spinach in soy sauce. At Nami Nami, ohitashi is a gem of a dish, made with ever so slightly spicy crysanthemum leaves, perfectly complemented with the oceanic flavors of salmon roe. Or their beef tongue, cooked to such a velvety texture that it’s no longer recognizable as tongue. And the steamed monkfish liver with ponzu sauce is truly delicious, says hhc.

It is nice, says K K to have a real Kappo-style Japanese restaurant, amidst the deluge of ramen, shabu shabu, and sushi joints. There is sushi here, but perhaps you ought to revel in the small cooked dishes which are Nami Nami’s specialty.

Nami Nami Kyoto Style Japanese Cuisine [Peninsula]
240 Castro Street, Mountain View

Board Links: Phenomenal dishes at Nami Nami
Another Nami Nami, Mtn View report w/ pics

Flaky Australian Meat Pies

Australian Products Co. sells about three thousand different things from Australia—including tims tams, mites, biscuits, lollies, Gravox, and fountain sauces.

There are, excitingly, frozen Australian meat pies available, both at the Santa Clara location and online. They’re very tasty, if you like meat and flaky crusts, says LarryL. The top layer is quite thick, and it comes out of the microwave surprisingly flaky.

Australian Products Co. [South Bay]
294 Brokaw Road, Santa Clara
Open Mon-Sat, 9am-5pm (Closed Sunday)

Board Links: Santa Clara–Australian Products Co–Anyone tried the meat pies?