Universal Cafe

We are a city of brunch-ers. In other words, we are a city who really likes to wait in line for 45+ minutes nursing a bloody mary, waiting for that coveted table at our favorite brunch locale, which just happens to be everyone else's in your neighborhood as well.

Vacillating between the #1 and 2 positions on my list of favorites (depending on the day and wait time) is Universal Cafe.

My go-to dish is the soft scrambled eggs with seasonal vegetable (asparagus, fava beans, spring onion yuuum) - the creamiest mountain of melt-on-your-mouth egginess I have ever consumed. However, it's not pictured here. I'm sort of on a kick to try new things.

From the lunch menu, the Grass Fed Flatiron Steak with Frites and Salsa Verde ($18.75):

The salsa verde was both herby and salty.

Grilled Flatbread with Spinach, Artichoke and Chevre ($11.75). Crispy and light crust. Toppings were fresh and did not cause the crust to be soggy.

And so healthy... bring me seconds! (any combination of the words flat, bread, and cheese gets my heart racing)

A salad that is both bursting with sweetness and savoriness- Little Gem Lettuces with Pickled Beets, Creamy Balsamic dressing, and cheddar ($8.25). I asked for the dressing on the side so I could taste the sweet earthy flavors of the golden yellow beets.

And finally, some brunchy dishes!

Yes that's a delicious side of bacon in the back there ($5.50). There is always a French Toast with seasonal fruit and Chantilly cream ($12). Here it is an orange marmalade with slivers of candied orange peel. Our favorite has been a thick huckleberry compote (with a generous sprinkling of powdered sugar of course).

This was the special egg dish that day- Fried Eggs with grilled asparagus, salsa verde, and prosciutto cotto- a delicious cooked ham ... It was a beautifully composed dish, but I sorely missed my soft scramble.

This is a rare shot. Normally on the weekends, there is a crowd outside and in, of all sorts of eclectic urbanites. Great for people watching and for spotting a celebri-chef every now and then. (We ran into a Top Chef contest here once, and spoke for almost an hour!)

Service: fair, but nothing to rave about

Ambiance: Like stepping into a friend's home for a (very crowded) brunch party. Opt for sitting at the bar that looks on into the open kitchen to see the weekend crew expedite the hell out of all those egg dishes!

Other Must Tries: Plate of local fruit with toast, fromage blanc, cinnamon and honey, and start your brunch with a generous slice of the toasted house banana bread with cream cheese

Neighborhood: Potrero Hill/Mission


UNIVERSAL CAFE
2814 19th Street
(between Bryant and Florida)
San Francisco, CA

Chez Spencer

C'est mon favorit. Chez Spencer will always hold a special place in my heart and on my palate. 

We have now dined here for my past 2 birthdays, in addition to other special occasions, as well as a private new year's eve seated dinner in the renovated loft next door.

Drinks: French inspired cocktails with an old school feel. Must try: Saint Germain Infirmary is a refreshing blend of elderflower liquor, cucumber juice, lemon and soda served tall.

I literally have dreams about this appetizer. Sauteed Veal Sweetbreads with sherry vinegar, truffle vinaigrette, watercress and a Parmesan crisp ($17). What are sweetbreads, you might ask? Well, before I tell you, you must promise that it will not deter you from trying it. They are the thymus glands of a young cow, lamb or pig. Chez Spencer's version is lightly pan-fried. They are meaty and somewhat buttery, but not unctuous due to the peppery baby watercress and acidic sherry vinegar dressing.

The Wood Grilled Filet Mignon with Morels in Cream, Shaved Truffles and Truffle Butter ($29). Is there a single word in that sentence that sounds wrong? I think not. The meat was beautifully cooked, and the morels were like small sponges that released an explosion of woodsy deliciousness and cream delicately flavored with truffles.

This is the Arctic Char Papillote with Braised Vegetables and Truffle Emulsion ($28). Honestly if the truffle emulsion had not reared its tempting head under the menu description, I probably would not have ordered this dish. I was disappointed with the lack of flavor. As the veggies and fish steam in the packet, they release an excess amount of moisture which watered down the truffle flavors. Moreover, the emulsion broke/separated with the heat. The fish was also slightly raw in the middle.

I feel like I am criticizing a dear friend, but I honestly was not happy with the presentation either. (However, I suppose there really is no attractive way to plate a piece of fish cooked in a foil packet though!)

We ordered the Steamed Asparagus with Truffle Emulsion and Shaved Parmesan ($11) appetizer as a side. Always a favorite.

For dessert, the Warm Apple Almond Tart with Cider Caramel and Glace au Lait ($8). Flavor was spot on, but I would have liked more apple texture.

Service: Not really fair to say when we personally know one of the servers, but it has always been consistently polite and attentive.

Ambiance: Has always reminded me of a cozy ski lodge. (Chef Laurent's father used to be a taxidermist.) The vaulted ceilings are bolstered by warm wooden beams. As you enter through the gates, you walk through a tucked-away patio area, as if you were entering a secret garden of sorts. A set of heavy drapes separates you from the crackling wood-burning oven within and soulful piano medleys (on Friday evenings). Parting them aside brings you into another world.

Other Must Tries: Pan Seared Sea Scallops with hearts of palm and sauce verte, Foie Gras Torchon with vanilla scented blackberry sauce, Hazelnut Parfait a la Neige, Escargot Puff Lollipop (Spencer on the Go Truck)

CHEZ SPENCER
82 14th Street
San Francisco, CA


SPENCER ON THE GO TRUCK
300 7th Street (parking lot)
(at Folsom)
San Francisco, CA

Anchor and Hope

Nothing beats a juicy Maine lobster roll. I've been on the hunt for a good left coast version. They appear on several menus throughout SF- Nettie's Crab Shack, Woodhouse Fish Co., and at Anchor and Hope.

A crusty pull-apart epi with salted butter arrived first at our table:

Barbecue shrimp over a flaky biscuit. Props to A&H for leaving the heads on these lovely little guys smothered in smoky, sweet sauce. If only this appetizer could come in an entree sized portion!

And the main event.... the Lobster Roll on a sweet brioche roll, served with old Bay kettle chips and cole slaw ($24):

It was a fair sized portion of lobster meat, but unfortunately not a generous amount. However, it was sweet and fresh tasting, and lightly dressed. The kettle chips were perfectly salted and crispy.

Mr. S's love of scallops was rekindled by this dish- Spice Crusted Scallops with Israeli Cous Cous, Shaved Fennel, Madras Curry Sauce and Citrus Salt ($28): (curry sauce was rich and savory, served table-side and not shown here)

I call these "crack fries"- habit-forming and carb-fabulous served in a paper cone- fries tossed in salt and Old Bay ($6):

For dessert, a warm Apple Crumble with vanilla ice-cream ($8.50):

Ambiance: Renovated warehouse in SOMA. Warm woods, mixed crowd, unpretentious, and a beautiful brushed steel bar. Good selection of draft beers to pair with seafood.

Service: Our server was helpful, bubbly and attentive.

Thoughts: I came for the lobster roll and I got myself a delicious one, for an affordable pricetag of $24. The brioche roll was sweet and buttery, which complemented the savory meat. It left me only wanting more! (No lie, I wanted to order a second roll.) Bonus: the chef is straight up from Boston.

To try next time: Lobster roll (again), Old Bay fries, Warm Sea Urchin with dungeness and lemon beurre blanc served in the shell (appetizer), "Angels on Horseback" - bacon wrapped oysters with remoulade sauce (appetizer), and Jonah crab claws (oyster and shellfish menu)

ANCHOR AND HOPE

83 Minna Street

(between 1st and 2nd)

San Francisco, CA

curiously ravenous is BACK

I've missed writing.

Like a fat kid misses bacon. Or rather, like a fat Italian kid misses prosciutto.

So I am blogging once again, but this time curiously ravenous will be focused more on all the wonderfully mouthwatering morsels I eat out, and somewhat less on my kitchen adventures. Let's face it, as a third year law student, my stove has been sorely ignored, while my coffee pot and microwave have seen the most love from me within these past two years.

I'm lucky to be eating my way through one of the leading cities in fine foods- San Francisco. I'll bring you all along for the ride, show you everything that I eat (well, certainly not everything), maybe make you envious every now and then (because I can) but primarily, to show you that to eat is to live, to breathe, and to fully appreciate the comfort of food.

As always, pictures will likely make salivating a natural occurrence.

So here we go. (again)

'wichcraft

Ahhh the hunky, bald genius that is Tom Colicchio. He and Padma make me look forward to every episode of Top Chef. It just would not be the same without their clever little back-and-forth quips each week. I am someone who loves sandwiches, especially pressed, hot ones, that are smothered in interesting spreads and sauces... pestos, aiolis, it's all good. These past four months, I have had no fewer than 5 sandwiches per week. Hey, they are portable, delicious, and always a good balance of carbs and protein.

This is why I was super ecstatic that Colicchio had opened a 'wichcraft here in SF, just a few blocks away from us. Mr.S took me to see what it was all about, since he had gone by himself once, and was shockingly disappointed, and wanted to get my opinion. The menu reads like a farmers market lover's dream, all types of veggies, smoked meats, delicate spreads and rustic breads. There seemed to be a great amount of potential here for success. There are cool and warm sandwiches, breakfast foods served all day, salads and soups, and brownies and cookies. And to boot, the interior design at 'wichcraft is clean and streamlined, modern whites and brushed stainless steel.


My sandwich was filled with plump, marinated white anchovies, a soft cooked egg, roasted onion, salsa verde, and frisee greens. Does that not sound slightly off? Salsa verde? Well it sure wasn't a light and fresh green salsa. It was much more like an overly greasy pistou, made with way too much olive oil, which soaked into the bread, turning it into an oily mess. The anchovies and egg were gorgeous, but that was really the extent of it. The roasted onions were not soft and caramelized, but rather, fried to a stringy toughness, altogether unpleasant. Frisee is usually hit or miss as it is, it's good sometimes, but it just does not belong in a sandwich, it being tough and extremely bitter. All in all, this was not a hit with me.


Mr.S ordered the grilled cheddar, with smoked ham and pear and mustard. It could very likely have been a large sandwich, but after being pressed, it arrived at our table, looking very anemic and flat. I skipped taking a picture of it, because it just looked plain pathetic.

Taking a second look through the menu, I realize that many of the combinations are just off. Perhaps in theory they work together, but reality proves that hmmm... maybe not.

I did end my meal on a high note.


The house-made peanut butter 'creamwich was out of this world. It was a large soft sandwich cookie, with chunks of peanuts, crispy edges, and filled with a smooth peanut butter ganache spread that I would probably eat by the spoonful. And it was only $1.

I really had high expectations for 'wichcraft, since I'd heard from friends who have eaten at Craftsteak and Craftbar of how fabulous the food is, and how on point the service is. I feel like 'wichcraft could do much better if it simply just pared down their sandwiches to 3-4 ingredients, rather than trying to use 5-6 different complex ingredients that perhaps do not complement one another successfully. In the end, 'wichcraft did not wow me, and I would have to say given the choice, I would not go back, but rather go next door to the fantastic food court at Westfield...

stacks

Hayes Valley is one of our favorite neighborhoods to explore; some of our most loved eateries are here... Absinthe, Suppenkuche, Stacks, and Christopher Elbow for chocolates and hot cocoa so thick and creamy (it is pretty much liquefied chocolate).

I love a good, hearty brunch, the kind where mimosas and bloody Mary's flow freely, and eggs are always fluffy and smothered with cheese. Is there any other kind? Stacks is one such hotspot serving up hefty portions of fresh, traditional brunch dishes, famous for their, what else... pancakes.


One of my brunch go-to's is huevos rancheros, and Stack's version does not disappoint. I think the thick layer of melted cheese really helps.... and I'm a big sucker for canned black olives... mmmm.


Mr. S had a short stack (2) of the pancakes with wheat germ. There's even a version with banana macadamia nut and coconut! Just to show how generous the size was, I had him put his hand next to them to compare.... They were good, light and fluffy, with specks of wheat germ for a nice texture.


Our friends had another order of the huevos and the crab crepe, with melted Jack, avocado and hollandaise. All that food, and a whole bagel, plus hash!

No pictures of this, but Mr.S also had a fresh fruit smoothie: the Jitter Bug, made super thick with espresso, vanilla yogurt, bananas, cream, and hazelnut syrup.

The prices are appropriate here, and the portions are more than overwhelming. Stacks is the real deal. No messing around here.

tartine bakery

Ooof. That was the sound of my heart sinking. Perhaps I had such lofty expectations of this beloved bakery, famous for its trays of doughy, chocolaty treats. I fell in love with Tartine even before I had ever set food inside. I remember flipping through the pages of the cookbook, from my tiny kitchen in Baltimore, mesmerized at the pictures of gooey brownies, which I made right away and were honestly, daaaaamn good. Mr. S will TESTIFY to that.

So a few weekends ago, we made our way over to the Mission, stomachs growling for some croissants and Tartine's famous quiche. We saw the line first. A line of fellow hungry morningers, literally around the block. I get grumpy in the AM on an empty stomach, and now a crowd of people, stood between me and a flaky croissant. Not even sure we were going to get a table, I started to "hover" over other people's. Oh I'm sure I was annoying as hell.

The cakes and morning pastries looked fantastic, so naturally I wanted one of everything, but we finally settled on a sticky bun, a plain croissant, ham quiche, vegetarian quiche, a pain au chocolat for the road, and a cappuccino and fresh squeezed grapefruit juice. Sounds like a lot, but we were running on empty.


First thing I noticed is Tartine has a tendency to overbake everything to a dark golden brown. Which is alright if a crunchy buttery flake is what you prefer, rather than a softer golden, more pliable dough. All technicalities aside, both the croissant and the morning bun were quite finger-licking good. There also happens to be a generous drop of almond extract in everything. The morning bun was fine, nothing to write home to mama about, but Mr.S sure was not a fan of the orange flavoring.


One of the only shining moments of the morning was my cup of cappuccino. The perfect ratio of foam to espresso to steamed milk, and a beautiful finish of foam art to boot. The espresso machine is set separate from all the food, a way smart idea, so the barista can actually focus on making drinks instead of being barked at by the hungry sugar-crazed morning crowd. Which definitely was apparent in her mood, as she was certainly the cheeriest of the staff that day.

Quiche is everything I love all in one bite. Buttery crust, eggy custard, cheese, and BACON. I don't want to sound like a Debbie Downer here by seemingly berating everything on the menu, but I'll just say that I've had better. Tartine's version is made with creme fraiche rather than a savory, salty Gruyere, so it turns out bland and slightly runny. The crust is made using a puff pastry dough, instead of a crispy short pastry dough, which gave it a chewiness that was rather unpleasant, despite the amount of butter used.


There are 2 daily selections, one veggie, and one with slivers of Niman Ranch smoked ham. My veggie that day was sparsely dotted with mushrooms and artichoke, lost in a sea of wet custard. There was no depth of flavor that a strong and ripe cheese would have imparted, had one been used. Sigh. Because it was so rich and heavy, I only managed to make it halfway through my slice while Mr.S picked at his.

Lastly, on to the scene. A word to the wise, if you want to fit in, throw on a pair of super-skinny jeans, a flannel shirt, and wait 3 days without washing your hair before you go. Having worked for many years in a similar-type bakery and cafe, I am usually appalled when I see the staff handling my soon-to-be-ingested goodies, sans wax paper, gloves, aprons, hats, or even a bandana. Alright, so it's ok to have a 'tude and all, but would it be such an unreasonable burden to run a comb through your hair and hide half of it under a hat? Seriously, it's common courtesy, and really, personal hygiene is pretty hip these days.

Our experience could have been more pleasant, had there not been other customers breathing down our necks, eyeing our table and food, asking us if they could steal a chair or have us scooch our table over an inch. We certainly could have done without the loud indie rock as well, and the waitress who harassed us for our receipt over a pain au chocolat. All in all, I felt a little battered and bruised upon leaving, with a heavy stomach.


I tore into the pain au chocolat later that afternoon. The dark Valrohna chocolate was fantastic, but the rest was too doughy and soft. Yes, the flavor was rich and buttery, but the mouth feel was worlds away from the light, airy croissants I remember from Parisian boulangeries.

I always try to give a business the benefit of the doubt because I truly believe a one-time visit is never enough for a basis of final judgment. For this reason, and for the fact that I have a sweet tooth that leads me through much of my decision-making, I will most likely revisit Tartine, on an off-day, maybe for a loaf of their daily fresh-baked bread, and a brownie or two. The optimist in me would like to believe that it's gotten so many rave reviews for a reason....

I absolutely adore pumpkin pie, or as Mr.S calls it good ole punkin pie. I probably don't have to describe its silky and lush creaminess to anybody, as most probably everyone and their uncle has eaten a slice (or three) around this time of year. But buyer beware. Do not, and I repeat, do not fall into the trap of buying a glossy, prebaked, boxed pie from the bakery section at the grocery store. When really, all it takes is a couple of cans of shelf stable ingredients, lots of cinnamon, and a pre-baked pie crust. Trust me, because I just spent almost 4 hours baking "the perfect pumpkin pie" from scratch, and in a double-blind taste test, it sure didn't beat a Libby's pumpkin pie that took only 15 minutes prep time.


Why Libby's recipe is heads above the rest...

1. no messy pumpkin cleaning...all those seeds, skin and stringy slime
2. the total cost of ingredients is less than $4.50!!
3. I can prep one of these babies while cooking 2 other dishes, writing a paper, and with 1 eye closed... ok so i exaggerate...
4. ...but yes, it is that easy!
5. the finished product is a bright golden orange that sure beats a dusty looking brown thing, made from scratch
6. it tastes like heeeaaven

So instead of posting a less-than-perfect recipe for pumpkin pie, here is Libby's, a tried and true favorite, with a few touch-ups made by yours truly.

"Touched Up" Libby's Pumpkin Pie
yields 8 servings

1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp grated nutmeg
2 large eggs
1 15-oz. can Libby's pumpkin puree
1 12-oz. can evaporated milk
1 9-inch frozen deep-dish pie shell

1. Heat oven to 425F. Pre-bake pie shell for 10 minutes. Remove and set aside, on a baking sheet (for easy transfer into the oven later).

2. In a large mixing bowl, stir together all the ingredients until well blended. Pour into the pie shell.

3. Bake at 425F for 15 minutes, then reduce the temperature to 350F. Bake for 25-35 minutes more, or until given a light shake, the center does not jiggle but is set. Remove and let cool for 2 hours.

4. Serve chilled or at room temperature, with fresh whipped cream.

halloweenie cakes

I stayed in this Halloween. For the first time in years. Didn't have a costume planned... didn't really want to. (And maybe had a law school text open for a few minutes here and there throughout the night....shhh! don't want to let it leak I'm actually a gigantic nerd.... GASP) All I wanted was to stay in, watch a movie and get my shoulders rubbed by Mr. S. But most important... stuff my face with FUN-size candy bars. Which btw, are not really fun for anybody. They are too small for anyone to actually enjoy them, unless you fit no less than 5 in your mouth at one time. And, such a waste of wrappers! There's too many, which make me feel like a complete gluttonous pig. By the time my sweet tooth is somewhat satiated, I already feel a zit the size of Montana growing. So seriously, no fun for anyone. Hand me one of those king-size bars anyday.


To add to this weeklong sugar fest, my friend and I volunteered for a Halloween bakesale. Normally, I probably would have gone all out, hell yea, 8-layer cake with pumpkin buttercream and all the works. But folks, I am now a first year law student, and thus submitted to becoming a slave of The Duncan Hines cake mix and frosting duo. Which is not to say I don't, on occasion, love to dip a finger in a jar of whipped sugar fluff, or cut into a no-fail, over-vanilla-ated, piece of "yellow cake." I'm definitely not too good for these convenience go-to's. And they were super fun to make (honestly FUN in this case) and decorate and then sell at 3x the price of the ingredients to starving law students. Mwahaha. How eeevil.

They were hella good. We made some mini cupcake size versions, so I've decided to name them HalloWEEENIE cakes. That was supposed to be funny, but considering as how I am probably on a sugar high, maybe it wasn't. Anyway, enjoy the pictures...