#OutsideIn4 - We Ate at Heart. We A-A-Ate at Heart

Event: #OutsideIn4
Venue: Heart
Address: 1270 Valencia Street at 24th St., The Mission, SF
Date: April 25, 2010
Dining Partners: T-Star and SAM and a whole bunch of other people I didn’t know

The street carts were at it again! Really?! #OutsideIn3 was already one month ago? Time surely is flying! The theme of this month's Outside In was vino. Each dish would be paired with a nice wine. Let the boozing and noshing begin!

We are always on Filipino time, but we didn’t leave “early” like we planned. I knew there was going to be a wait, and from the looks of the line on Valencia, we had seconds thoughts about entering. Thank goodness the parking gods were on our side and found a spot literally right across the street. Then the waiting game started. After 30 minutes in line OUTSIDE, we were IN.


- Adobo Hobo -
Exec and Sous
First stop was Adobo Hobo’s station right when we got inside. I was bummed they didn’t have their sisig tacos or ube purple velvet cupcakes, but I was happy to try something new…


- Combo Deal -
Chicken and Veggie Adobo Over Rice
I have had the chicken many times, and the veggie adobo with egg plant, mushrooms, long beans, and cabbage was delicious. Brought back memories of my Inang making adobong sitaw (long beans) when I was a child. T-Star enjoyed it so much that she came back on our way out to take some home.

Follow them on Twitter: @adobohobo


- Crème Brulee Cart -
oh yeah, baby…
Let’s just say the Crème Brulee Man always satisfies.


Nutella Crème Brulee in the Front
Lavender Crème Brulee in the Back
TO. DIE. FOR. The Nutella literally caught me in a standstill. I couldn’t think for a moment. All I felt and tasted were the smooth Nutella-infused custard and was pleasant crackling of the sugar. I usually don’t like my food tasting like my bathroom spray, but the lavender was incredible as well. T-Star was astounded with it as much as I was with the Nutella.

Follow him on Twitter: @cremebruleecart


- Good Foods Catering -
While waiting outside in line, the “bouncer” was given a slider from this station and he proceeded to eat it in front of us. Needless to say, I was determined to find out where he got it from.


Oh. Yes…I was amazed with what came from this tiny little table. They were working hard with the minimal space that they had all the while chatting with the crowd, answering questions, and being the nicest guys.


- Pork Belly Slider -
Dear Lord, thank you for inventing pork belly. Dontaye, the head honcho, told me that he brined the pork belly before cooking. The meat was succulent! We loved that pork fat. I forgot to ask what he used as a spread on the roll, but it had a nice sweetness of offset the richness of the pork belly. *thumbs way up*

EDIT (April 29, 2010 at 1:00 pm): Dontaye of Good Foods Catering informed me that the sauce was actually "a smokey tomato jam" on the pork belly. =) Doesn't that sound just heavenly? Catch them at the Alemany Farmers Market every other Saturday!

Follow on Twitter: @goodfoodcaters


- Slow Jams -
Jam for the People
What an awesome table display! We tried two flavors: strawberry and strawberry-lavender.


After tasting each on rice crackers, we were hooked and HAD to purchase a jar for ourselves to take home. You guess right, I went for the strawberry and T-Star went for the lavender.


- Lovely Ladies -
Shakirah, owner of Slow Jams
and SAM with her new shirt
Shakirah is as sweet as can be. We also loved the whole story behind the company name - slow jams uses organic, local, sustainable ingredients. So good. Wait…wait…do you hear that? I thought I just heard Midnight Star, Babyface, Usher and Monica in the distance.

Follow on Twitter: @eatslowjams


- Lumpia Cart -
It‘s a Family Affair
Lumpiang Shanghai and Veggie Lumpias were on the menu - love those fried little Lenny’s!


Friends let friends drink and fry.
Safe trip to the Phils and back, homies!
Follow them on Twitter: @LumpiaCart


- Kitchenette -
I’m so fired. Two #OutsideIn’s in a row that I have missed Kitchenette’s food. By the time we went to order, there was a 15-minute wait for their insanely beautiful poutine - French fries topped with gravy and cheese curds! I promise, the next one, I am heading straight for you!


- Magic Curry Cart -
Mr. Curry Man made a Red Prawn Curry which looked like Heaven in a bowl, but like Kitchenette, there was a waitlist! I'm getting you next time!

We didn’t stay too long because the place was getting crowded and we were actually getting really full. While we were in line, one of our targets, Toasty Melts had run out of their Manchego Melts. I also regretted not staying long enough for Evil Jerk Cart who set up shop after we left. Since the space was limited, once one vendor sold out, a new one would take its place. The Egg Cream Shakes from the Egg Cream Cart would have been perfect to cool down after eating the jerk too!

Oh well, there is always #OutsideIn5 coming to you on Sunday, May 16th! I don’t know where the location is as of right now, but when I do find out, I will be sure to post it on my Twitter: @joanneisafoodie

Until then, sayonara, loves!

xoxo,
Jo

Happy 3rd Birthday to My Dear Blog

Yes! My blog is 3 years old today! If it weren't for Teena in Toronto reminding me, I would have totally forgotten! So thank you, Teena!

So much has happened since I first started this food blog in 2007 and I am grateful for all of it. I have met so many awesome people in the industry and have eaten some incredible and innovative food. Today and yesterday, I have been working on doctoring my vacay pix from Arizona and New Mexico, so get ready for a LONG post. I haven't been eating out at new restaurants as much as I have in the last few years. I guess, I have grown up a bit and realized that budgeting is important!

Tonight, my cousin Star, my sister SAM, and I are heading to #OutsideIn4 at Heart on Valencia in SF. Here is my recap of #OutsideIn3. I guess we can make #OutsideIn4 my celebration for my blog. Thank you to all my followers on Twitter and all my readers out there. You have made the last three years very very delicious.

xoxo,
Jo

MIA in NM

Hey Loves!

Sorry for being missing in action the last few days. Bub, Bub's Dad (I'll just call him "Pops" from now on), and I left the Bay Area around 8:30 Friday evening. The men took turns driving and we got to Kingman, AZ at around 7:30 am Saturday morning.

Kingman, along the legendary Route 66, is where Pops went to high school. Went to breakfast there and left for Sedona, AZ. Got there around noon and had lunch before heading to our inn where we would stay for two nights. On Sunday, we went to the Grand Canyon - first time for me and it was incredible! Here is a picture that Bub took of the Grand Canyon and me (if you can find me) - via Twitpic:



- click to see bigger picture -
(and to find me!)
Monday, we went to a Native American ruin site where we took a nice walk in the WIND! Talking about the wind, both directions on Highway 40 were closed due to high winds and a DUST STORM. We don't have that in the Bay Area, so that was interesting. This led us to be delayed in our plans, so we just went back the other direction to Flagstaff where we had lunch. Eventually, the road opened and here we are in Taos New Mexico!

That's all I can say for now since I have a LONG recap for you once the trip is over. As of now, I have taken well over 500 pictures, so you can imagine all the wonderful landscapes, scenery, and FOOD we have photographed. Oh yes, I had my first taste of New Mexico chile today and they take their chile SERIOUSLY here in New Mexico!

We are staying at Pops' house - he lives here part time and the Bay Area part time. The house is phenomenal. PHEE-NOM-MEE-NULL! I was in absolute awe when I saw where we were staying.

So like I said, I will have a grand recap of my trip when I get back to SF. I have much more vacationing to do! Sante Fe tomorrow, exploring a Pueblo on Friday, and finally traveling back to San Francisco on Saturday. I really don't want to go back to work. HA! I am having such a great time!

'Til Next Time Loves,
Jo

Fish & Farm - The Farm in the Middle of Downtown

Restaurant: Fish & Farm
Address: 339 Taylor St. b/t Ellis and O’Farrell, Downtown, SF
Phone Number: (415) 474-3474
Cuisine: New American
Date Last Visited: February 24, 2010
Dining Partner: Ate Di

Ahhhh, Fish & Farm. The restaurant that comfortably sat in the midst of a tough neighborhood - where tourists and citizens clash and meld at the same time. I am neither. I was born here, but am still a novice of my own home. I rarely ever venture to this area and there was no need for me to come to this street until the day I stepped into Fish & Farm. "The farm," headed by Chef Chad Newton, is a contemporary American restaurant focusing on artisan cooking - local, fresh, sustainable, and very importantly, skillful execution. Cooking is indeed a craft. That craft is perfected here are Fish & Farm.

Upon arrival, we were greeted by the hostess and our server, Keith. They took our coats (who still does that these days?), and were seated at the booth right by the hostess’ podium. Keith was such a wonderful man. The way he spoke about the dishes was like poetry. We could have listened to him all day.

Amuse Bouche
Artichoke Soup Shooter
The soup was HOT, it burned my esophagus because I drank it too fast. What can I say? It was good and I was excited, so I swallowed! Next time, I shall sip slowly and enjoy it. P.S. The pictures in this report were taken on Ate Di’s cell phone, so the quality is a bit lacking, but I didn’t want to use the flash on my point-and-shoot camera and spoil someone’s dining experience in the dimly-lit restaurant. You can see a “better” versions of the dishes on StarChef.com. Check it out. The dishes are truly beautiful.


Southern Fried Chicken Necks
with Tabasco Butter Sauce
Chef Newton brought these lovely pieces of fried goodness. I swear, I never sucked on a neck as long as I have sucked and gnawed on these. Go ahead, ask my ex-boyfriends. The crispy coating on the chicken necks was perfectly seasoned. Though necks don’t have huge chunks of meat on them, it was a lot of fun getting our fingers messy and nibbling on them. Thank you, Chef! Such a delicious surprise!


Cauliflower Soup
Pickled Grapes, Toasted Almonds, Good Olive Oil, Chives
Since the shooter we had earlier was so great, Ate Di ordered the cauliflower soup. I immediately thought of her when I saw this on the menu because cauliflower is one of favorite vegetables. Pickled grapes? Yes, such a unique flavor that went with the creamy soup. It was a savory soup, but cauliflower has a slight sweetness also and everything added to the top just added even more good flavors and textures.


House Made Potato Gnocchi
Red Wine Braised Beefs, Roasted Cippolini,
Parmesan, Fresh Horseradish
My first course, well third by now, was a dish that Keith described so well. I just had to have it.


The sauce was deep. Seriously, however, like the last dish, everything was well-balanced. The gnocchi were light pillows which absorbed the sauce’s flavor. There was a bit of horseradish which lent a little spicy bite. Cipolinni, which look like little onions, have a bittersweet flavor to them which adds another dimension of flavor. Then the parmesan enhances the dish with some nutty tones. AND THE BEEF. So tender and robust. Ask Keith, the plate was CLEAN when it was picked up. We used out bread to sop up ALL the sauce. Wonderful.


Grilled Natural Ribeye
We’re ladies, but we like our steaks. Even though there was a sauce beneath the meat, I always appreciate the inclusion of butter on top. I mean, why not? Perfectly seared exterior, flawless ring of cooked meat, and finally the glorious pink of the interior. All steaks should have three levels like that. ALL steaks. Lovely.


Mac N Cheese with Ham Hock
Honey, we weren’t going to be on any diet tonight. Chef Newton likes his comfort food and we like getting comforted. I mean, all women do, but eating this was like getting loved from the inside out. Mac n cheese is already good, but throw in some ham hock and you got Big O-worthy food. I love ham hock. Pigs rule.


Niman Ranch Cheeseburger
Grilled Onions, White Cheddar, House Made Pickles, Secret Sauce, Farm Fresh Egg (optional), Acme Bun, French Fries
I came here especially for this thing since it was on the 7x7 Big Eat 100 List for 2010. It was also dubbed as “The Best Burger” in San Francisco. I mean, c’mon, everyone and their momma who owns a grill or flattop in the City serves hamburgers. I was ready to taste it to see what the hoopla was about. Well, before I even start describing my experience, can we just dwell on how much food there is on that plate? That amount of fries can feed four people. The burger could have fed four people. It was flippin’ huge. At least 4-5 inches - which is pretty impressive. The higher the cheeseburger…the bigger the…


MOUTH to eat it with, my dear. You need a Giada or Rachel-sized mouth to bite into this. I had to squish it down a bit, which led a cascade of golden egg yolk to drape over the meat and the cover the French fries. I also had to cut it into quarters just so that I can get a good grip of it. *first bite* Holy $#!+. I had juices running down my fingers, egg yolk covering my lips, and a mouth full of meat. I was a hot mess, but the burger was fantastic. Everything about it from the grilled onions - which gave some umami, to the melted cheese, and the perfectly cooked hamburger patty. There was still a little bit of pink in there, and I was not afraid of it. No burger should be cooked to well done. Ever. You lose all that wonderful juice which I spent a good amount of time licking off my fingers. Too good.

Cheesecake in a Jar
House Made Sweet Ricotta, Cara Cara Orange Marmalade, Butter Crumble
Dessert. I don’t even know why I ordered dessert. I was so full, but I wanted the full experience. I love cheesecake and I love oranges. It is so creative to serve it in a jar, don’t you think? I was tempted to ask Keith if I could take the jar to go because there was no way I could finish the whole thing there, but I got shy. The butter crumble on top was so good.


Chocolate Peanut Butter Mousse
Salted Caramel, Peanut Brittle, Chocolate Ice Cream
Ate Di got this and it was gorgeous. I could only take one bite of it, but it was delicious. If you like peanut butter, you will love it.

My advice to you is to go to Fish & Farm, and you should go ASAP. Why? I just learned a couple of hours ago that Chef Newton will be leaving Fish & Farm on April 17. Today is the 7th, so you have 10 days left to see him in the kitchen before he departs. The menu won’t change terribly after he leaves, but it’s always nice to enjoy a menu that he created while he’s still there. He will be working on a BBQ venture, so I am looking forward to that! But like I said, make your reservations now and get ready for a fantastic and FILLING meal. Chef Newton came to the table as we were finishing up our meal and asked if the portions were okay. Um, yes! I had tons of leftovers to bring home - which I ate once I got home. I know, heffa-status. Our experience at Fish & Farm was lovely from the service, Keith’s melodic voice, Chef’s food, and ambiance.

Go now!

Good luck with your endeavors, Chef!

StarChefs.com Profile of Chef Newton and Fish & Farm:
CLICK HERE

So...How Many Restaurants Have You Been To?

When people ask me what my blog is about, I tell them that I do restaurant reviews...but I am by no means a professional. It's just become a hobby which later became a passion. I love going to restaurants and trying new things. SF is the perfect place to do so. This blog is going to turn 3 years this month, so here is a list of all the restaurants I have posted reviews on.

List of Jo's Restaurant Reviews April 2007 - Present
This is not a list of places I have been to. If I had that list handy, it would probably be double of the list above. So there you have it, loves!

If you have a place that you want me to check out, let me know by leaving a comment or sending me an e-mail at the address to the right. If you want to be my dinner date, I'm down for that too! =)

xoxo,
Jo

Americano Restaurant - Happy 26th Revolution Around the Sun

Restaurant: Americano Restaurant
Address: 8 Mission Street b/t Steuart and Embarcadero, SF
Phone Number: (415) 278-3777
Cuisine: Californian with Italian Influence
Date Last Visited: March 15, 2010
Dining Partner: Bub

Bub and I checked into the Hotel Vitale the day before my birthday to have a little rest and relaxation after work. I love the Embarcadero. I can walk up and down the long road and never get tired of the views, the water, and all the people enjoying the scenery with me. I am a true Pisces - I have to be close to water - ironic since I can’t swim. If you brought me to the bumf*cks of Nebraska, I’ll probably shoot someone. Every so often, Bub and I drive from my Pacific Heights workplace and drive down to the Embarcadero before heading down the Peninsula. We would see all the Financial District-heads hanging out during happy hour enjoying a cocktail and freeing some [sexual] tension with their coworkers. Ties loosen, hair pins out, top buttons released. Oh yeah, baby. Americano has their happy hour along with the other restaurants on the Embarcadero happy hour strip, which looks onto the water and Bay Bridge. Along this strip, you will find Palomino, Ozumo, etc. which cater to the after work crowd. It was after work, I needed to loosen up, so hey. Americano was cool since it was just below our home for the evening. Granted Americano isn’t necessarily a celebration destination, but we were all about comfort and proximity on this day. Because Americano is inside the Hotel Vitale, it has an all-day menu, from breakfast to dinner and room catering, so it doesn’t matter what time of the day it is - you will find something good to eat.


Beverages
Bub’s Berry Lemonade and
My “Spritz” - Aperol with Prosecco
and Soda Water over Ice with an Orange Slice
Bub’s drink was non-alcoholic, and it was very refreshing. My “Spritz” was a medley of slightly sweet and bitter. I like my drinks on the sweet side, and this is not high on the sugar scale at all, but it was a good thing to try. I love citrus based drinks and cocktails.


Warm Bread with Olive Oil and Balsamic
Consider this gone in 60 seconds. I suppose we were that hungry. Plus warm bread is always a bonus. What do you guys prefer? Bread and butter? Or bread and olive oil and/or balsamic?

Asparagus Brodo
with Croutons
Summer vegetables were making appearances everywhere on the menu. We loved the asparagus soup!

It was fresh, creamy and thick without the heaviness.


Duck Confit Bruschette
Cannellini Bean Puree and Pickled Shallots
Grilled bread is my favorite app. It can be topped with tomatoes, cheese, pate, whatever. I can actually eat grilled bread in all of my courses, so when I saw the “bruschette” section on the menu, I got excited. This medley of duck confit and cannellini was delicious! Duck meat is very rich, so the bean puree acted like Switzerland - it was a flavorful spread on the bread, but it was neutral enough to let the duck standout. I bet the bean puree by itself on the bread would have been good as well. The pickled shallots lent a tangy flavor which offset the fattiness of the duck. I sure wish there were more than two on the plate. I could have easily stolen the other one from Bub.


Italian Broccoli
Egg and Bread Crumbs
This vegetable was a perfect side dish. The Italian broccoli, which is longer and leafier than the everyday broccoli variety we’ve all seen, was grilled, so, it has this great smokiness. I rarely have greens grilled, and they were so on point with this that I wonder how come I haven’t had more grilled greens before. Because of that smokiness, they had to come up with accoutrements to counteract it. The broccoli was dressed in vinegar concoction and topped with some boiled egg and toasted bread crumbs. Loved the texture differences - soft egg and crispy bread with tender greens. Bub, who is a carnivore, hogged most of this. Yes, you can tell this was a good dish just based on that.


Osso Buco
This was Americano’s version of Osso Buco. I have to apologize now because first off, the picture is horrid. I didn’t want to use the flash since it was getting dark out and the lightening in the dining room was very dim and intimate. I didn’t want to risk destroying another patron’s mood. Second, I don’t have a more precise description of the dish. They changed their menu before I had the chance to jot it down. Anyway, this osso buco is different because it used pork instead of the traditional veal. The pork, topped with an herb mixture, just fell off the bone with no effort whatsoever. So tender with that lip-smacking feel from the cooked down connective tissue. The “risotto” was creamy and had sunflower seeds in it! I didn’t know how that would work out, but I wanted to try it. It was delicious! I just referred to the menu and they don’t have this on it anymore. Bummer. I liked it a lot.


Menu Del Mercano
Capellini, Asparagus, Peas, Prosciutto, Lemon
Bub’s entrée was part of the “Menu Del Mercano” or “market menu.” Presumably, all the ingredients used to make the dishes were from the Farmer’s Market just across the way at the Ferry Building. The items on this particular menu change as the chef uses only what is available at the market. This was a simple dish but, my goodness, it was incredible! The capellini, a thin pasta, was hugged by a sauce which consisted of lemon and a little bit of cream. I loved everything about this pasta. It was bright in flavor with the citrus and the fresh veggies, but it also had a rich side with the salty prosciutto and generous sprinkling of cheese. I am going to attempt making this at home! Loved it. It was a portrait of Spring and Summer.


Zeppole
Warm Fritters Rolled in Orange Sugar
Served with Passionfruit Sauce
Since we were so full from the previous courses, I wanted something small for dessert. These donut-hole-like fritters were like pillows of air. The experience was *almost* like biting into my first Krispie Kreme donut. Airy, light, and sweet. Though I did not taste much orange, I didn’t need any of the passion fruit sauce at all. The zeppole were great their own.


Chocolate Torta
Mint Stracciatella Gelato and Salty Caramel
Yes, we had to do it again. I did say I wanted something light, but our fantastic server brought this out for me, on the house. I couldn’t say no. Wasn’t too keen on the mint gelato because I never liked mint anything, but the chocolate torta, which I believe is flour-less, was very decadent and went well with the lovely caramel sauce. If I wasn’t so full, I would have licked all the caramel off the plate. There has been such a giant salted caramel boom in San Francisco, but I am not complaining because it’s so yummy. Thank you for dessert, Americano!

This is me feeling incredibly lucky to have such a great life and a wonderful start to my 26th year on Earth. Being born and having grown up in San Francisco was a gift in itself. My family could have traveled to any other city in the US after immigrating from the Philippines, but they chose San Francisco - the perfect place for me to embrace my love for food. So I would like to thank my Momma for putting up with me, but also for instilling the passion of good food and good cooking.

So that was dinner! We were surrounded by people in their suits and tires, but it was all good. Our server was outgoing and a highlight of our meal. The food was satisfying and very tasty. I appreciate their farm-to-table approach using local and seasonal produce. This change of ingredients, the staff also get to be creative with their dishes, so the menu will change often in the year. I was completely stuffed from our delicious dinner that we were so glad our room was only a few floors up. Speaking of our room…

____________________________________________________
Place: Our room at Hotel Vitale
When: March 16, 2010 - my birthday!


Like I said before, we booked a room at the Hotel Vitale and it was just a nice little escape for us. We live less then 20 minutes from the City, but being a tourist in your own City can be fun! Thank you Hotel Vitale, for the complementary in-room WiFi. I was able to log on from my laptop and see all the birthday greetings I got on Facebook!

Thank you again to everyone who spent time making me feel special! If you know my Twitter and Facebook, you probably saw some real-time tweets and Twitpics from that night and morning.

The morning of my birthday, we had breakfast delivered to us. Americano also prepares the food in the room service menu.


We indicated that we wanted our food between 9:30 and 10:00 am, and they were at our door at the perfect time. I was hungry!


Bub’s Breakfast
Two Eggs Over Easy, Chicken Apple Sausage,
and Roasted Yukon Gold Potatoes
Bub had a classic breakfast - eggs, starch and meat. You also get a choice of bread. I wished the jams and jellies provided were made fresh in-house, but hey, it’s room service. Solid plate. Nicely seasoned and good portion.


My Birthday Breakfast Plate
Smoked Salmon, Sliced Red Onion, Capers, Dill Cream Cheese
This is what I would call my PERFECT breakfast. I am in love with smoked salmon. I don’t know if they make the smoked salmon on the premises, but it still hit the spot.


You get a toasted bagel with the smoked salmon plate, but I wish a wedge of lemon was included also. The capers provides a briny sourness, but I like lots of lemon juice on my salmon. That would be the only grumble I have about breakfast, but other than that. This was the ideal way I wanted to start my day!

I had a great birthday shopping in Union Square and Market Street with Bub. Spending money is the funnest thing to do on your birthday, ain’t it? Thank you to Bub, Hotel Vitale, and Americano Restaurant! =)

EPIC Roasthouse - Early Birthday Brunch - Celebration #1

Restaurant: EPIC Roasthouse
Address: 369 Embarcadero at Folsom St., SF
Phone Number: (415) 369-9955
Cuisine: Steakhouse, Brunch
Date Last Visited: March 13, 2010
Dining Partner: Bub


Honey, it ain’t just a birthday, it’s a birthMONTH. Go big or go home, right? I decided to go extravagant this year mainly because it’s my last year as a legally “single” woman - by the end of 2010, I will be a Mrs. Yes, friends, I am going to live it up in 2010. My 26th year is going to be epic.

Nice segway, eh?

EPIC Roasthouse is a great place to go during brunch because the real estate the restaurant sits on is spectacular - perfect views of the water and Bay Bridge. We came on a Saturday so the Ferry Building Farmers Market was in full effect. The weather was incredible and everything about the day was just perfect.


View from Our Table
We were taken care of the moment we stepped in the door. The table Bub and I were brought to was the best in the house - gorgeous scenery right outside the window. It was nice to come in the daytime because the restaurant has a whole different feel from the PM hours. The last time I came to EPIC was for a Community Table Dinner hosted by Foodbuzz. The food during dinner was absolutely phenomenal. Their “steak n’ cake” was one of my favorite entrées in 2009. At night, EPIC has this sexy, mysterious feel to it. In the day, the sunlight beams through the huge windows and enters the spacious dining room. Coming in, I already knew I was going to have another great meal.

Mimosa
As we were walking to the table, Pete, the gentlemen who led us there mentioned “mimosa.”

I was so ready for some.

Oh yes, best believe that I didn’t have just one of these babies.

Champagne and orange juice - bubbles for my first birthday celebration.

Perfect.




Bub and His Virgin Mimosa
This is the handsome man who joined me for this meal.


I was tickled by the salt selection! Normal white table salt is nonexistent here at EPIC. There were three - pink, large crystals, and black. This is the first time I have ever seen salt presented like this. I got excited over salt! I love details like these.


Breads and Butter
I enjoyed all three, but my favorite was the one on the bottom right which was a cheese scone. The Madeline, which is usually sweet, was made with a corn bread or Johnny cake-type batter and wasn’t too sweet at all.


Kumquat Cream Cheese Pastries
Marmalade and Raspberry Sauce
Any pastry with “cream cheese” in its name is a winner already in my eyes. A kumquat is a small citrus fruit and I loved the combination of it with the cream cheese and buttery flaky dough. Tang and bitterness with milky rich goodness. What really surprised me was that I liked topping it with the raspberry sauce - that’s big because I usually do not like raspberries at all.


Granola Yogurt Parfait
Organic Yogurt, Raspberries, Blackberries, Almonds, Granola
Bub wanted something “healthy” to start with and ordered the parfait. The yogurt was unflavored so it had a pleasant tang that went well with the sweet berries. I love almonds so seeing them whole in there was nice.


New York Steak and Poached Eggs
Potato Hash and Pico de Gallo
What a huge plate of good! Bub chose well. The steak was minimally tampered with because the flavor of the meat came through nicely. Overall, this is a very rich dish with the runny egg yolk escaping the egg white, so the addition of the pico de gallo cut through that heaviness a bit. Don’t get me wrong, you’ll probably still need two stomachs (or one of Bub’s) to finish all of this food. But if you like your red meat in the morning, this would hit the spot!


Grilled Skirt Steak Enchiladas
with Tomatillo Salsa, Charred Tomato Sauce, Crème Frîache
These enchiladas are a bit different from those I have eaten in the past because of the absence of the sauce and cheese on top, but the “grilled” portion of the title should have tipped me off. The enchiladas were filled with lots of steak, onions, and peppers. Very tasty especially with the different sauces. I liked the red sauce because of the hint of smokiness it had, but my heart revolves around the salsa verde. I love tomatillos. The sauces were not heavy at all - they were fresh and perked up the savory flavors on the plate.


These were a less heavy version of the ordinary enchilada because it wasn’t swamped with cheese and sauce. The tortilla had a nice toasty flavor to it from the grilling. There were two on the plate, but I could only finish one of them. After all the bread, pastries, parfait and three mimosas, I was getting full…but that didn’t stop us from getting…


DESSERT!!!
The lovely staff at EPIC paid attention when I mentioned my birthday and they were so awesome and brought out my first candle to blow out!


Warm Scharffenberger Chocolate Banana Cake
Caramel Sea Salt Ice Cream
Was this cake decadent or what?! I love warm banana cakes. Bananas only get sweeter as they get cooked. The addition of the fruit to this flourless cake made it a bit easier on the palette. I adored the caramel sea salt ice cream. I have had salted caramel ice creams many times before, but this one had more of the salt flavor than the others. Salt brings out the flavors of anything it is eaten with, so every flavor on this plate was bright and pronounced. There was no way we could finish all this, but if we had another stomach, consider this plate empty.


My Wish Came True on This Very Day!
EPIC was epic. I’m not just saying it to say it either. We were welcomed so warmly when we got there and we left with humungous smiles on our faces. The staff was very friendly and professional. They were there whenever we needed anything and everything came at the right time. You can tell when staff are “fake nice,” but those we met at EPIC were genuine. I’m serious. Rarely will you find a place these days where staff comes to the table to converse with you to find out what you’ve been up to or will be up to. Service isn’t just placing a platter in front of the diner. It’s the conversation, the smiles, the grace of timing each course, the attention to their customer’s requests and going above and beyond expectations. It’s all that. EPIC has it.

As I am typing this, another humungous smile has developed on my face because Bub and I were taken care of very well. They made this birthday girl feel like a princess, queen, VIP, etc. etc. etc. Top notch service, tasty food, fantastic views of our gorgeous city, beautiful dining room, etc. etc. etc.

Appreciation to the lovely staff, Pete, Lydia, my dope mimosa mixer, our awesome steak grillers, everyone at EPIC. You made my birthday brunch an unforgettable one! Thank you!