I love red wines. The extra dry, preferably at 2g/L, not so fruity but oak-y. Can't say I've had a large variety of them, but I can say I know which ones I tend to like, so here I will share some of them and share some specifically from Gerard Bertrand (GB)! I have a tendency to prefer southern Rhone blends on the...
Grocery shopping is sometimes a chore, or a task to cross off your list, but quite the exciting trip for me. You know that feeling that little kids get when they walk into a toy store? Equivalent of myself in a grocery store. I tend to have shoukugeki no souma reactions when grocery shopping. My cousin is never impressed and is never ready...
We made it to the corner of 6th and Kenmore. Hungry, thirsty, and ready for some korean bbq. Quarters seemed to be hyped up quite a bit recently, and a couple friends had gone and said it wasn't bad. The green onion salad (shredded green onions, spciy/sweet/sesame oil sauce). SO GOOD. It was a tough decision. Do I return to my beloved HangHoDong...
This is supposed to be some fusion-y (pretty much most restaurants in sf are fusion-y in some way) Thai cuisine place, specifically an italian-thai fusion. We, however, did not happen to order any of the seemingly fusion dishes (a thai flavour infused risotto amongst them) Wow this place is rather pretty inside. We loved the white decor. And the ribbons on the lightbulbs...
We came in as a party of two without reservation, and thankfully we were still able to be seated, albeit being bar seats. Uni sandwiched between halved scallops. Yuzu soy seasoning, some mircogreens that served as aesthetics enhancers. Tobiko was cute. Chili flakes brought the dish home. Reproducible at home level: 80%. I made this at home, with the uni, scallops, yuzu sauce,...
