Overheard on the San Francisco Bay Area Board

"The food is good solid Greek cooking but the warmth and hospitality are off the charts and something that fine chefs sometimes never master. ... If you loved the old place's chicken pitas, moist moussaka and soft skordalia. You'll be in heaven." – Andrew H on the Athenian in Petaluma, run by the former owners of Papa's Taverna

"Four of us went to Contigo last night. We tried the grilled pulpo pintxos with potato and piparra pepper (good smokiness on the octopus, and the pepper really gave it needed tang/salt); pork belly bocadillo (good but needed something to make it pop); anchovy with avocado cream on toast (I didn't get to try this); patatas bravas (their version, I have to say, is my least favorite I've had anywhere - even Esperpento/Picaro's - the sauce was sweet and strange to me); a salad of chicories with a fantastic fried cheese (very good); the heavenly buttery jamon iberico de bellota (can now die happy, having self-actualized); and the other standout, the calamares over squid ink rice with Spanish chorizo and artichokes." – mariacarmen on Contigo in Noe Valley

"For lunch on Thursday, I stopped by Hai Ky Mi Gia in the Tenderloin, a favorite of mine from my previous stint in SF. ... I ordered the duck leg noodles - dry version (with soup on the side) with the wide noodles. My dish took about five minutes to prepare, and was just as delicious as I remembered. The large, dark brown, braised duck leg rested on top of the noodles, and the plate was garnished with cilantro. ... The noodles were rich and flavorful thanks to the duck drippings and broth." – Dave MP (a.k.a. CHOW Boston Digest writer) on Hai Ky Mi Gia in the Tenderloin

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