Tag Archives: foodgasm

I’ve Gone to GoPago; Meatballs for All!

26 Jul

I am very happy to announce that I am now working with the awesome team at GoPago. This free mobile app combines all of my favorite things: reading menus, restaurants, shopping, customizing, ordering, purchasing, technology, efficiency, community and my smartphone. The community aspect is of the utmost importance to me so please be sure to follow us on Twitter @go_pago, on Facebook and on the app to keep the community expanding and to let me know what you think!

Speaking of expanding, the amount of restaurants offering our services is ever-growing but I wanted to highlight a few dishes at some of our restaurants because I am currently meat and chickpea ball obsessed. I have already written quite extensively about my love for the Meatball Gigante at Tony’s Pizza Napoletana. Although, if you can’t order one of the 25 made daily, the regular size are equally delicious and a more manageable ball.

For my vegetarian friends, GoPago has three Sunrise Deli locations where you can try one of the best falafels in the city. The Super Falafel with eggplant and potato included in the pita pocket or lavash wrap is the way to go.

For those looking to combine the best of both worlds and marry the most awesome things together, like GoPago does, I have an awesome Frankenstein-esque ordering  kind of solution. You must try the dish I recently wrote about that combines Italian with Middle Eastern. The Safeehat Falafel at Jannah, which is basically a pizza with a falafel crust and the most delicious toppings: pesto, eggplant, roasted red bell pepper, green and red onions, shitake mushrooms, tomato, feta, and goat cheese.

I want to offer you $10 in credit to try some of the restaurants out, since I am so excited about my new role, the company, the app, and these food selections. Simply download the app and enter my special promo code “Meatball” to try one of these awesome dishes, all under $10, for the next 48hrs. Come over to the new way of ordering/paying quickly and let’s have a ball!

There’s more than Una kind of Pizza in San Francisco

16 May

San Francisco is home to far more than una pizza, it is home too many unusual pizzas. Yes, if you want classic, I have already been quite clear that Tony’s Pizza Neoplatana is my guy/joint, but the other options are quite worldly.

There is Una Pizza, where you can rest assured that only one guy is making your pizza and that he knows what he is doing. Although you can’t be so relaxed that you will get a pie. They only serve until the dough is gone. I was once there so early for pizza security that I had to wander in a fabric store to buy time before I got the special once-a-year Christmas pizza. The festive pizza was adorned with escarole, olives, pine nuts and raisins.

I’ve never really dieted, so I am used to zero boundaries when I want to eat. Hell, there is even a big “Indulge” sign looming over my kitchen. However, there was one week when I was a vegan. Yes, it was right after Oprah and her staff all went vegan for a week. Scoff away! I used my week to indulge in all the special vegan splurges: vegan cupcakes and even a very special vegan Indian pizza. Zante is home to some pretty delicious Indian pizza and the vegan one is no exception.  The pizza with spinach, cauliflower, ginger, garlic, green onions and cilantro was one of the most flavorful pizzas of my life and made my week as a vegan totally painless.

However, behold, I have a new favorite worldly pizza that hardly anyone knows about. It is a Middle Eastern pizza at Jannah called Safeehat Falafel with a falafel crust. The garbanzo crust topped with pesto, eggplant, roasted red bell pepper, green and red onions, shitake mushrooms, tomato, feta and goat cheese is really out of this world. It takes the pie for the best, most unusual, pizza in San Francisco.

Hey Tony, That’s A Good Meatball…

17 Oct

Meatballs are my absolute favorite! They are the lasagna to my Garfield and if anyone ever wanted me to give them singing lessons (trust me, they don’t) I would be like Adam Sandler in The Wedding Singer and let cute little old ladies pay me in meatballs. One ball per hand and a special squeeze for good luck is all I need to make me happy.

 

There is an Italian, with East Coast/Jewish influences, gourmet-to-go spot near my house called Pasta Gina, I just call it Dammmmn, Gina that serves up some delicious balls and is my regular go to joint. But when we are talking sit down restaurant and a serious meatball no one makes a bigger, better ball than Tony’s Pizza Napoletana. I am not much of pizza person, I get bored after a slice or two, but Tony’s is the hands down best and the people behind the World Pizza Cup in Naples agree with me. I am a huge fan of the New Yorker pizza with natural casing pepperoni and fennel sausage as well as mozzarella and ricotta, but if that is not enough meat and cheese for you…then you must, I repeat, must order a Meatball Gigante with Sea Salted Burrata ($13). The meatball is absolutely enormous with burrata on top. It is such a major meatball that it definitely wouldn’t fall off the table with a sneeze, unless maybe it was done by a giant.

I get a bit baffled about how something so large can be so evenly and perfectly cooked but I don’t worry much as I am too busy sticking my knife and fork into this monstrosity. It is the size of a softball or a grapefruit and each piece of the ball gets re-dunked in the sauce for extra coating and then forked with fresh burrata and ribbons of basil. This dish is truly a victory and is a great starter for those who won’t or can’t be satisfied with just pizza alone. The meatball gigante also comes in more fun options like wild mushroom, pancetta, and robiola or with a farm egg and calabrese but for me I like the cheese, please.

Just For You(.S.A) Cafe

28 Jul

Just off the main Dogpatch strip, 3rd Street, lies Just For You Cafe where posters that say Neverland and feature the King of Pop reside near a Smashing Pumpkins concert sign: a little slice of my kind of Americana.

You seat yourself and begin browsing a menu that is a road trip across the U.S.A. and Mexico, a bit of everything from po-boys to pancakes. For my recent meal I had an order ticket that zigzagged the contiguous states. I began in the big apple with a Reuben. I don’t need to tell you how hard it is to find decent corned beef in this city and this hit the mark. Most of their sandwiches come on homemade bread but this one is on Acme rye, relax, I totally wasn’t kvetching. Since I’m American, hells yes, I got fries with that.

Although I dipped into the great southwest for my fry dip. Without question the best thing at Just For You is their Hatch, New Mexico green chili sauce. It is tongue-numbing good. Put it on your eggs, fries, home fries or grits but just order a side of it ($2.95) and put it somewhere. My waiter of the day explained that he personally drives to SFO every week to pick up these green chilies from the town of Hatch. Within seconds my Reuben turned into a dip and my mouth was joyfully on fire as I dove into the chili sauce thickened with chicken stock.


For my lunch dessert, I finished off with another Just For You and NOLA specialty, beignets: sweet pillowy goodness. There are only two types of patrons at this café: those that start with beignets and those that finish with them. I’m like Brian Wilson; a closer. Towards the end of the meal I noticed that I was completely covered in white powder: I don’t have a coke problem; I have a beignet problem. It’s my problem, get your very own addiction that is just for you!

Win A Foodie’s Dream Camera: Sony Cybershot WX9

23 Jun

I have already written quite extensively about my love affair with the Sony Cybershot WX9. Yup, that is actually my camera looking ever so sexy propped on my sheets. The fine folks at Sony Electronics are allowing you a chance to get nice and intimate with a camera all your own.

This is a camera with a gourmet food setting, a soft skin setting that can do more for your skin than any chemical peel or expensive makeup, and a 3D panorama sweep for the money shot.

The term “food porn” is as overused as the grotto in the Playboy Mansion. Side Note: I’m so sorry Hef, how dare your fiancé have an affair with Dr. Phil’s son and call off the wedding. However, this site is called Mission Fruition and there’s nothing in the world that I love more than when a bite, a description, or a photo of food can stimulate every ounce of your being.

That’s it, all you have to do to win this phenomenal camera is bring me to fruition with the best food porn entry.

You must post a comment with any of these three things:

  • A link to the sexiest food picture that you know of (you don’t have to have taken it)
  • Write a sultry description of what food you most want to photograph and describe why
  • Describe the most luscious bite of your life
It is not mandatory but you should also be following me and Sony Electronics on Twitter. I will choose a winner next Wednesday, June 29th, at 11:59 p.m.

Il Cane Rosso: Can Really Cook

26 May

Tyler, Emily, Michelle, & Chef Ryan Pollnow photo from Il Cane Rosso

Sure, San Francisco has Off The Grid and farmers markets every day of the week but ask anyone and they will tell you that the ultimate mecca for foodies is the Ferry Building. The options are overwhelming, especially on Thursdays and Saturdays when it joins forces with the farmers market and even more food stands. It is like a Hindu god with multiple arms and you are unsure of which of the limbs to grab; it all looks so good and you are so hungry. My one always safe bet is Il Cane Rosso. I can’t ever be disappointed, even on those rare days that I am good and just order a half sandwich and soup, I may long for the reunion of the other half the sandwich but one half is more valuable than 5 mediocre sandwiches. The brisket sandwich puts me in my place in the best possible way, just me lost in the moment with this sandwich. You see I share the Liz Lemon philosophy, “Can I share with you my worldview? All of humankind has one thing in common: the sandwich. I believe that all anyone really wants in this life is to sit in peace and eat a sandwich.”

When I was invited to a special winemaker dinner at Il Cane Rosso, I was excited for many reasons. First, I knew and loved the wine and the winemakers because the agency that I work for, Ink Foundry, reps them. Romililly is the brainchild of two cute young brothers and it is a labor of love and a family affair. Aaron and Jesse grew up in the wine business because their uncle was August “Joe” Briggs and when it came to naming their very own Russian River Pinot the grandmother wrote down the name of her grandkids Jesse Robert (RO), Aaron Michael (MI) and  little sister, Susan (LILLY) and Romililly was born. As much as I love a cute story, I also love a good glass of pinot and this one stands tall. I was in LA at the beginning of the year for another winemakers’ dinner and was blown away. The second reason I was so excited was because I knew Il Cane Rosso slays lunch so I was beyond anticipation to see what they could do to dinner.

The first course was Local Sardines “Scapece” with rhubarb, shaved radish & fresh mint paired with a 2010 August Briggs Rose. Any of the initial hesitation that I had with the idea (read: fishiness) of sardines was immediately mediated when I paired the small fish with the rhubarb and mint in the bite. The dish just went so beautifully and was so balanced.

The following course of Fregula Sarda & parmesan brodo with spring vegetables, fresh herbs & wild flowers paired with the 2009 August Briggs Chardonnay was easily the main highlight of the night. I am a sucker for a good soup and this broth and aroma was simply heavenly. I wasn’t familiar with Fregula Sarda and, yes, it sounds like a Harry Potter word but it is actually an Italian couscous. Since I am looking for a Jewish man obviously Israeli couscous is more on my radar but I am now a convert. Every element of this dish from the peas to the flowers can best be described as spring in a dish.

The main course was Braised Range Brothers Pork Cheek with preserved plum mostarda, smoked lardo, which was paired with the wine of the night the 2008 Romililly Pinot Noir. Now obviously this site is Mission Fruition and I love fruit worked into almost every dish, especially my meat, so I am sure you can imagine my delight with the plum mostarda (a condiment made from candied fruit and mustard). One of my favorite wine bloggers Sonoma William of  Simple Hedonisms even made this note on the 2008 pinot, “Wonderful expression of RRV fruit, balanced with nice acidity. Modest red color and red fruit, soft finish. Pairing wonderfully with pork cheek.”

Valley Ford Cheese Company Estero Gold with lavender roasted strawberries, toasted hazelnuts & balsamic with the 2009 Romililly Pinot Noir closed the meal. Also I also got a handful of the famous caramel corn. Even with four courses and four glasses of wine, I left feeling completely satisfied but not unbearably full, which was good because right after dinner I saw Diddy Dirty Money with Tamara Palmer. What I love about Il Cane Rosso and Romililly is that even though they are full of flavor they both are much lighter than what you’d imagine. Il Cane Rosso despite knowing meat so damn well has a knowledge and use of produce and herbs that never allows the meat to get weighted down in the mix.

Keep your eyes out for upcoming Il Cane Rosso events and your tummy and mouth open for their nightly 3 course dinners for $25. Romililly isn’t an easy wine to find but it is definitely a pinot worth seeking out, as it won’t soon be forgotten…follow the brothers on Twitter @RomilillyWines for all of the latest.

Top Three Spring Forward Dishes in SF

20 Apr

The bunny has hopped on, your clocks have sprung forward, and now it is time for your springy palate to do the same. I’m anti-wearing pastel but pro-rabbit and vegetable eating. I may be Jewish but I have a special place in my heart for the Easter bunny. My favorite spring time dishes include: rabbit, asparagus, peas, and eggs. Because asparagus leaves behind an unpleasant odor, I am ignoring it from the list. Deal with it.

#3 Deviled Jidori Eggs at Wayfare Tavern

It’s the season of crucifixions and rebirth, of ying and yang, of the white and the yolk. And while hard-boiled and creme-filled might be good enough for some, what if you want to delve into the darker, dare we say more devilish side of the egg? The egg dish that’s so controversial that when it appears at church potlucks it has to go by an alias?

Deviled eggs just don’t have the same ring when they bear the euphemism “salad eggs” or “dressed eggs.” The “deviled” part comes from the spice, mustard and paprika mainly, though those can seem way too vanilla these days. If you’re looking for a heightened level of devilishness, head to Wayfare Tavern. Its deviled Jidori eggs ($9) feature mustard- and crème fraiche-whipped yolks, radish, celery leaves, and bottarga.

That’s what we like about TyFlo: He could go all out and give us caviar on our deviled eggs, but like Jesus he’s a man of the people, so he features roe of the peasant variety. It’s the salty edge to the sinfully delicious yolk concoction, filling the cavity of the otherwise pure egg white. That’s hot. [Read SFoodie post]

#2 Chicken-Fried Rabbit, Rabbit Toast, and Celery Salad at Comstock Saloon

I have written about this dish in such length because I absolutely adore it, it is one of the best things I ever ate. Rabbit several different way, a hot sauce to pour over it, and a fresh and crisp celery salad…sign me up! This is the year of the rabbit, this is the season for rabbit, and as a single girl living in SF rabbit is always in season. Pair the rabbit with a whiskey cocktail at the saloon and I can guarantee that you will be all bright eyed and bushy tailed.

#1 English Pea Flan at Fifth Floor

Peas, the shoots of life, have never been presented in a way more beautiful than the flan that The Baz created. David Bazirgan has brought a new level of hotness to Fifth Floor, he was even voted the hottest chef in America by Eater reader votes. The savory custard has snap peas, pea shoots, cumin, and carrot air. The aroma is intoxicating and the texture is so decadent. I am an uni fanatic, I even own the URL Looney Uni dot com, and I was under the impression that nothing could top the uni flan that The Baz created his first month in at Fifth Floor, but he outdid himself. The pea flan is where it’s at, so get it before it is out of season.

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