Funky

A carrot, apple, and orange fresh fruit juice blend and an excellent espresso. It's good to live in the bay.

Gelateria Naia

The gelato stand at golden glass today offered up both traditional an innovative flavors. Case in point: my ice cream cone. They were tiny little scoops, perfect for tasting. From the bottom up: pistachio, burnt caramel, and whisky.

La Boulange

smoked salmon open faced sandwich with crème fraîche, thinly sliced cucumber, shallots, capers, and lemon. accompanied by a side (I chose fruit, obviously), this lunch totaled a whopping $8.75. Pas mal!

these are all the little things they have available to compliment your lunch (re: FREE). I love me some olives (obviously). These were of mediocre quality, but nicely spiced. The cornichons were good, a crunchy reliable staple. But the mustard. OHHHH the mustard. It was FANTASTIC. I dipped just about everything but my strawberries in it. 

Harissa, Honey, and Hyssop

The exhibit is at the Jewish center of San Francisco. Go check it out, it's free! Here's the link: http://www.jewishfed.org/event/harissa-honey-hyssop-food-north-africa-0

A very interesting photography exhibit from one of Israel's best know artists, Nelli Sheffer. He highlights the multifaceted cuisine of the Magreb. It basically makes your mouth water: couscous, a variety of grilled meats, yogurt, honey, dates, spices, hummus, za'atar, et ainsi de suite.

"Mediterranean" Food in SF.

Paul K Restaurant in San Francisco's Hayes Valley

my negroni; with lemon garnish, the horror.

bread-like pita and tahini-less hummus was served pre-dinner. overall very underwhelming.

my seafood stew: mussels, clams, cannellini beans, pork sausage, and harissa broth

Fettucine with red wine braised duck, spinach, kalamata olives, pecorino cheese

Returning in Style

Slipped into Jardinière, just around the corner from the opera house, for a post-performance tipple and nosh.















Dry martini for him (gin of course), Corpse Reviver #2 for me.
















Duck liver mousse accompanied by some lovely cured olives and pickled onions. The bread was lightly toasted, yet still fluffy. You need a little give to pair with something as delicate as a savory mousse, especially one of foie gras! The last thing you want is to have to tear into a hard, crusty piece of bread, crumbs flying, teeth gnashing- and at Jardinière nonetheless. MTT, who was tippling there as well, would not have approved.

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