No Need to Wait in Line

No Need to wait in Line

By: Raymon Cancino

Tomorrow marks the modern day witch hunt known as Pliny the Younger Day. Many will continue to refresh their twitter accounts to locate a keg of this once a year, beer geek nectar. For those that will be making the pilgrimage to the beer holy land of the Russian River Brewing Company, one should expect massive lines filled with like-minded foodies, beer geeks and industry folks from around the world anxiously awaiting the doors to open. The pub will open for business at 11am and kegs of the Younger will blow soon after that. Good thing the lineup at Russian River Brewing Company is one of the best in the country and even if you don’t get your lips around some Younger; the Elder, Damnation or some Salvation will be there to heal your wounds. This year comes with some higher stakes as Pliny the Younger is in even shorter supply than years past. Rationing has begun and Washington State has fallen victim to the demand and will not be receiving a shipment of the Younger.

With all the hoopla surrounding Pliny the Younger, it would be easy to miss out on other superb comparable beers in the likeness of Pliny the Younger. Marin Brewing Company plans to put its hat in the ring by releasing a limited edition Brass Knuckle Double IPA on Feb 1st that has been generously dry hopped four times. Brew master Arne Johnson states that the recipe carries with it 40% of the breweries Simcoe hops and 30% of their Citra hops for the year. Marin Brew Co will be providing this limited release at the brew pub exclusively, so get yourself acquainted with the ferry as this 9.6 % ABV will be knocking your socks off.

If you’re afraid to venture off too far, then head over to Fat Angel or Rosamunde in the Mission to try Bear Republic’s Café Racer 15. A wonderful yearly draft exclusive 8.95 % ABV Double IPA released earlier in the month.

For beer connoisseurs that are willing to explore our homegrown rich brewing culture, one need only to head over to Social Kitchen which is releasing Double Doozy IPA (9.2% ABV), made with organic hops from Hops-Meister Farm in Clearlake, CA created by Rich Higgins, San Francisco’s only Master Cicerone, and Kim Sturdavant.

Then head back inland from the inner sunset to stop off in the Haight at Magnolia Pub and try their Strong Beer Month Challenge, which rewards you with a commemorative glass after completing all twelve strong beers. One to try all along the same lines as the Younger is Promised Land Imperial I.P.A, which clocks in at 10.5% ABV, or the newcomer Dub Step Imperial IPA at 10.2% ABV and created by the Dynamic Duo of Dave Mclean and Ben Spencer. Magnolia is well known for their impeccable nuances of a proper malt bill, and in DIPA it’s a clear skill that shines through.

Last but not least, 21st Amendment’s own Shaun O’Sullivan and Head Brewer Zambo, our only winning brewer from this year’s Great American Beer Festival, will be providing us with Triple Crisis – Triple IPA clocking in at 11.0% ABV.

So best of luck and choose wisely, because if you aren’t Marty McFly, you can’t be at two places at the same time.

Le Pigeon, Portland, Oregon 11/5/11

Atmosphere: Small restaurant east of downtown Portland. Less than 10 tables with 6 chairs overlooking the kitchen. Brick built building with lots of character.

Service: 4 out of 5 spoons
Very attentive staff with lots of knowledge of the products and ingredients. Although they took my order they were spotty in providing service at the chefs bar table and concentrated more at the tables.

Food: 5 out of 5 forks
Food Comments: Food was french technique inspired with American fare. They provided great products and in unconventional forms. Everything is made to order including the pasta dishes which are made right in front of you.

Appetizers:


( Mr.)

Escargot and Orzo pasta dish 8

Rabbit risotto 13

Quail and gnocchi 12

Entree:

Sou Vide Duck Confit

Kale, Red Wine Jus 26


Dessert:

(Mr.)

Foie gras profiteroles with caramel and sea salt 10

Wine Paring: 2007 Shafer Cabernet Sauvignon One Point Five 75 dollars 350 ML

4 out of 5 corks Great selections of wine at reasonable rates. Bring your wine for even a better experience if you know what is on the daily changing menu.

Favorite dish (of Mr.):

Foie Gras Profiteroles
with carmel and sea salt 10

Favorite dish (of Mrs.):

Cost: 90 per person with wine (Tax and Tip Included)

About: Shafer Vineyards

Shafer Vineyards traces its beginnings to 1972 when John Shafer left a 23-year career in the publishing industry and, with his family, moved to the Napa Valley to pursue a second career in wine. After purchasing a 210-acre estate in Napa Valley's Stags Leap District, the Shafer family faced the arduous task of replanting the existing vineyards, which dated to the 1920s, and terracing the steep and rocky hillsides, eventually expanding vineyard acreage to its current 50 acres.
Evolving from grape growers to vintners, the Shafers crushed their first Cabernet grapes in 1978 and began construction on their winery a year later.
The first Shafer Cabernet became a benchmark, winning the acclaimed San Francisco Vintners Club taste-off upon release and, over a decade later taking first place in an international blind tasting held in Germany, where it outranked such wines as Chateau Margaux, Chateau Latour and Chateau Palmer.
Doug Shafer became winemaker in 1983 after graduating from the University of California at Davis with a degree in enology and viticulture. A year later Elias Fernandez joined the winery as assistant winemaker. Together Doug and Elias have worked closely to forge the Shafer style of quality, consistency and elegance.

The Prime Rib, Philadelphia May 29th 2011

Atmosphere: Large restaurant located within a hotel. It has an awkward entrance that opens up into the main eating hall and the bar. Very refined and old school vibe with Manhattans, sidecars and old fashion the drinks to order.

Service: 4 out of 5 spoons
Service was proper with a a great attention to detail. They provided proper presentation of all three courses without skipping a beat. Although the waiter failed to come back to fill continuous drink orders its hard to tell if it was the large group that slowed it down or what to expect from the service

Food: 3 out of 5 forks
Food Comments: Food was straight forward steakhouse with nothing that stood out. Felt that Morton's would be a comparable example of what to expect. Although Morton's service and food presentation are a lot more cleaner.

Appetizers:


( Mr.)

Main Lobster Bisque 10

Entree:

(Mr.)

Roast Prime rib signature cut 49

Dessert:

(Mr.)

None for me

Wine Paring: 2005 Silver Oak - 199 dollars



4 out of 5 corks Our recommendation is bring your own bottle and save on the mark-up. The menu demands a red wine.

Favorite dish (of Mr.):

Favorite dish (of Mrs.):

Cost: 140 per person with wine and cocktails (Tax and Tip Included)

About: Silver Oak

90% Cabernet Sauvignon
6% Merlot
3% Petit Verdot
1% Cabernet Franc

10 Arts Bistro, Philadelphia May 28th 2011 Ritz Carlton

Atmosphere: Large restaurant with open seating that flows into the late night bar. Very loud and rambunctious lively crowd even when we were located in the sectioned off corner room. Lots of suits and dress attire but all are welcomed into this restaurant.

Service: 3 out of 5 spoons
Service was slow and off pace. Food was delivered in various times and with various consistencies. The core group was really trying to please and tried to accommodate our wishes but the actual service was ATROCIOUS

Food: 3 out of 5 forks
Food Comments: Food felt bland and uninspired. Everything seemed to have been before in at a higher caliber. On our night we found out two sou chefs had quite and Jennifer was on her own. She graciously came to us at the end of the meal and apologized. SO HUMBLE but I wouldn't have expected anything less as my mac and cheese also contained a piece of plastic.

Appetizers:


( Mr.)

Honey Crisp Apple Salad

Mustard Greens, Toasted Walnuts, Apple Cider Vinaigrette 13
Entree:

(Mr.)

Pineland Farms NY Strip Steak

Potato & Butternut Gratin, Kale, Red Wine Jus 38


Dessert:

(Mr.)

Pear Crisp

pomegranate sauce , brown butter ice cream 10

Wine Paring: 2008 Merryvale Profile- 65 dollars

Can you believe that price. Here in San Francisco these bottles go for about 100 dollars . My surprise to find them at the wine shop for 65. Merryvale Profile is a well structured wine with more old world finesse then new world flavors. It is a Cabernet with fine finishes of Franc,Verdot and Malbec.


4 out of 5 corks Our recommendation is bring your own bottle and save on the mark-up. The menu demands a red wine and a local wine depot is about 2 blocks away.

Favorite dish (of Mr.): I think she is a great pastry chef.

Pear Crisp

pomegranate sauce , brown butter ice cream 10

Favorite dish (of Mrs.):

Cost: 90 per person with wine and cocktails (Tax and Tip Included)

About: Merryvale Profile

80% Cabernet Sauvignon
13% Petit Verdot
6% Malbec
1% Cabernet Franc

Profile is Merryvale’s flagship red Bordeaux blend showcasing the very best fruit from each vintage. The Cabernet Sauvignon comes from our St. Helena Estate Vineyard, which was planted ten years ago under the direction of our winemaking team, Michel Rolland and David Abreu, who still farms the vineyards for us. This now fully mature vineyard is giving us some of the most complex and concentrated fruit in the Napa Valley.

After undergoing extended maceration and a cold fermentation, we aged Profile for 20 months in 90% new French Oak barrels. The wine was bottled unfined and unfiltered.

Wayfare Tavern 4/28/11

Atmosphere: Large restaurant with two stories of limited seating. Very loud and rambunctious lively crowd even at our 10pm reservation. Lots of suits and dress attire but all are welcomed into Tyler Florence's comfort food palace.

Service: 5 out of 5 spoons
Service was fantastic and never missed a beat. Their cosmopolitans with the bourbon ed cherries added exceptional detail to the perfect aperitif cocktail.

Food: 4 out of 5 forks
Food Comments: Great food executed in harmony with the ingredients that were used. It was a well orchestrated symphony throughout the dinner with some hiccups and experiments gone awry.

Appetizers:


( Mr./Mrs.)
CHILLED MAINE LOBSTER - HALF - 18/WHOLE - 30
lemon garlic butter

Entree:

(Mr.)
STEAK FRITES - Santa Maria tri-tip, truffle butter, watercress and French fried potatoes - 27

( Mrs.)
ORGANIC FRIED CHICKEN - buttermilk brine, roasted garlic, crisp woody herbs, lemon - 22

Dessert:

(Mr./Mrs.)
FINANCIER CAKE
honey thyme ice cream, fresh cherries, candied thyme

Wine Paring: 2008 Leviathan- 95 dollars

Although we drank this bottle way to young. It was a terrific assertive and delicious red. That is spicy wonderfully textured red with a taste of anise, plum, spice, tobacco leaf and cedary/oak finish.



4 out of 5 corks Our recommendation is bring your own bottle and save on the mark-up. The menu demands a red wine. Although many beautiful selection on the menu. It is worthwhile to stop on the way to the restaurant

Favorite dish (of Mr.): ORGANIC FRIED CHICKEN - The exceptional brine on this chicken makes it completely moist on the inside with a great crust on the outside. It is incredible comfort food.

Favorite dish (of Mrs.):ORGANIC FRIED CHICKEN-

Cost: 90 per person with wine and cocktails (Tax and Tip Included)

About: Leviathan

40% Cabernet Franc
30% Cabernet Sauvignon
16% Syrah
14% Merlot

Leviathan is a wonderful red wine from one of the most prominent wine makers in Napa Valley, Andy Erickson. He is the former winemaker at both Harlan estate and Screaming Eagle. Both of these bottles of wine would cost you more for a dozen bottles of his latest venture leviathan. But don't think that he didn't put great time and energy into this great product as well. Although we drank this bottle way to young. It was a terrific assertive and delicious red. That is spicy wonderfully textured red with a taste of anise, plum, spice, tobacco leaf and cedary/oak finish.

Zuni Cafe, San Francisco 4/12/11

Zuni cafe an institution of celebrity chef driven menu with renowned restaurateur and chef Judy Rodgers. She has written several cookbooks and was one of the first to determine that a seasonal menu with fresh, local and seasonal ingredients elevated any dish. We have a special guest this week and it's Mommy Cancino. We enjoyed our lunch on a pretty nice day in San Francisco


Atmosphere: Large restaurant with smaller seating in an oddly shaped corner building. It house a large open kitchen with the primary focal point being the wood burning oven.

Service: 2 out of 5 spoons
Staff was not knowledgeable about the ingredients in each dish. Service was slow even though we were the first sitting and the waiter was not attentive nor was he accommodating when I requested kosher salt for my butter. It seems that the waitstaff is used to getting 20 percent regardless of whatever service they provide. Although not all the waitstaff was like this those that were stood out like a sore thumb and even were helped out by the other waitstaff.

Food: 4 out of 5 forks
Food Comments: Great food with fresh seasonal ingredients with distinct flavors and perfect execution.

Appetizers:

(Mr.)
Mixed chicory salad with Fuyu persimmons, pomegranate seeds, and sherry-shallot vinaigrette 8.75

Entree:

(Mr.)
Pizza with mozzarella, fresh Asiago, Parmesan, Gorgonzola, and walnuts 12.25

(Mommy Cancino.)
Sautéed Petrale sole with house-made red and green sauerkraut, carrots, and Riesling butter sauce 25.00

Wine Paring: N/A Glass:



Favorite dish (of Mr.): My mommy's sauteed Petrale Sole. The fish was perfectly cooked and delicious.

Favorite dish (of Mommy Cancino.): Sauteed Petrale Sole.

Cost: 30 per person without wine (Tax and Tip Included)

Zero Zero, San Francisco 3/28/11

Zero Zero is the newest neighbor to Lulu just west of the meteron. An excellent choice for those going to the giants game and want a good pizza with lots of wine and beer selections. The owner of Picco in Marin opened this up to compete with the likes of Tony's, Una Napoletena and Beretta. Unfortunately his recipe has to much white flour and not enough flavor and falls third to


Atmosphere: Large restaurant with most of the smaller sitting in the top level. Large loud bar with lots of booth seating was located on the bottom. Great art work and lighting decorates the entire space. Very elegant but not stuffy.

Service: 4 out of 5 spoons
Great service and knowledgeable waitstaff. They were really able to handle the crowds and still be present at each and every table. The wait staff was knowledgeable of the food but unfortunately not about what they had behind the bar. Secondly, if your going to open a Italian inspired restaurant you should have more than one grappa.

Food: 4 out of 5 forks
Food Comments: Good food with some misunderstood twists. The appetizer was a meal in itself and couldn't be purchased for that amount at any grocery store.

Appetizers:

(Mr.)
American Ham-La Quercia Prosciutto Americano (IA)...................12.95
Benton Country Ham (TN), Olli Speck (VA)
Red Pepper Marmalade, Grilled Bread, Arugula

(Mrs.)
Bruschetta with Avocado, Manadori Balsamic, Spicy Coppa...........4.75

Entree:

(Mr.)
Margherita Extra............................................................................14.95
Tomato Sauce, Basil, Buffalo Mozzarella, Parmesan
and De Padova Olive Oil

(Mrs.)
Castro.....................................................................................................14.95
Sopressata, House Made Sausage, Tomato Sauce, Mozzarella, Basil

Wine Paring: 2007 Montepulciano Cantina Tollo Abruzzo Glass: $7

The wine is a rich and dark purple hued colored wine. Very thick tannins and large alcohol legs dress this red wine. It is a full bodied red with good structure and a hint of oak and vanilla. The majority of the profile is of large ripe fruit and balanced acidity. A steal in a bottle format if you can find it in SF but not so much in a per glass format.

3 out of 5 corks a medium selection of obscure Italian wines with good profiles at very reasonable retail prices. But the markup for the wines seems out of the ordinary and unexpected. Bring you own wine if your unfamiliar with Italian wine and or grape varietal.

Favorite dish (of Mr.): The Charcutterie plate. Its a steal.

Favorite dish (of Mrs.):Margherita Extra perfectly crusted but wished it had more flavor in the crust.

Cost: 40 per person with wine (Tax and Tip Included)

About: Cantina Tollo Abruzzo Retail for Bottle: $9.00 dollars

Cantina Tollo is located in the small town of tollo in the Abruzzo region of italy. Cantina Tollo was founded in 1960 from the initiative of a small group of people, who wanted to give value to an old tradition and try with enthusiasm, a new experience. Every choice, initiative, and innovation, have been made to achieve excellence in quality.

In 1962, the first great step was taken: the wine-making methods. After ten years came the bottling, the invention of a brand and the creation of a new identity to introduce Cantina Tollo to the final consumer.

Then with the help of an experienced oenologist they blended tradition and technology to start the production of Montepulciano d’Abruzzo and of the Cerasuolo wines.