Gastronomie

Falling... the Mint Gimlet

Remember this post?

Remember how I struggled with my decision? I posted on Facebook, I update my Twitter, I asked everyone who would indulge me. I studied every review, every YouTube demo, every blog post about the Canon EOS XSi.

And then? I ordered it. I waited with bated breath as my delivery window was posted on Amazon, and then delayed by two days. I said goodbye to my loyal little point-and-shoot. The one that followed me from Burning Man to Italy, and re-ignited my zeal for photography.

Yesterday, my brand-spankin' new camera was delivered. And in the evening, a special angel arrived bearing a "Congratulations" gift bag loaded with the things a newbie dSLR owner may not know she needs: a polarizing filter, a UV filter, a lens hood, and a cool Lowepro shoulder-strap that lets me carry around an extra battery (also gifted).

And today? Today I must admit that I have fallen completely and totally in love with my new camera.  Why? Because I am more confidently taking photos that make me feel legitimized, if you can imagine that. Even after two of these:

Hangar One Mint Gimlet

• 2 oz Hangar One Kaffir Lime vodka
• Juice of one Key lime
• 6 torn mint leaves
• Agave nectar to taste

I like the mint flavor to be slight subdued in this drink, otherwise I think it overpowers the delicacy of the vodka. It's why I don't muddle. Simply shake all ingredients, with copious cocktail ice, until frothy and ice cold.

I love, love, love whizzing lime zest, sugar, and the tiniest bit of kosher salt in my spice grinder  to rim this cocktail. It makes the presentation a little more special, and only serves to subtly enhance the flavors in the drink.

Tags: Food, Food & Drink, Cocktail, Hangar One,Canon,Camera,dSLR,Photography,Oakland,San Francisco

Olive

Olive is nine months old... It's hard to believe the time has flown by so fast since she was this wee thing.

Raising a puppy is hard, HARD work, and C really does deserve 80% of the credit for this one. In exchange, he gets the undying adoration of that adorable brindle face, who thinks he's the neatest thing since sliced bread. Or Nylabones.

PS - Does anyone know how to set my blog posting settings in Flickr? I don't like the way it sets up posts at all... but it's so damn convenient!

Tags: Food, Food & Drink, Dogs, French Bulldog

MoNo, My Little Monkey

You know that cute little place around the corner? That neighborhood bistro where everyone knows your face, if not your name, and you have a favorite server, and a favorite table? Where the food might not be life-changing, but is consistently executed and delicious and never gets boring?

Until a couple of weeks ago, my neighborhood didn't have that place. But then, two lovely people with long histories in the San Francisco restaurant world decided to start their own dream place -- close to home. And so, MoNo (say "moe-no") was born.

Having now had three meals here, I can honestly say that MoNo is going to make it that much easier for me to stay in Oakland for dinner.

Standouts from the menu have included the Dayboat Scallop Crudo ($13), Asparagus with Prosciutto, Parmigiano, and a fried egg ($9), and the Meyer Lemon Risotto ($18). The risotto, while not overtly lemony, bears a sublimely floral fragrance, and is beautifully cooked -- just this side of al dente -- with several plump, juicy, caramelized prawns.

The Red Miso Grilled Lamb Chops ($21) had stellar flavor, though I wished there were two thicker chops rather than the four thinner chops on my plate; they were cooked a bit more than the medium rare I'd specified, and that's not uncommon with thin chops. Served with amazingly prepared baby bok choy, and tender spears of garnet yams, this is an already-great dish that will only benefit from a bit of fine-tuning in the kitchen.

Lunch portions are generous and reasonably priced: my Seared Tuna sandwich ($10) was big enough to share, and accompanied by a small green salad. (Admittedly, I thought the vinaigrette on the salad too acidic and under-salted. But I wasn't there for salad, so I just ignored it.)

Ms. Eggbeater herself has been consulting on the pastry menu, though I understanding she's just about winding down her gig there. Hopefully, the kitchen will be able to reproduce her Spicy Gingerbread ($6), because my GOD, it's incredible.

The wine list at MoNo is outrageous, giving them lots of credibility as a wine bar. From a section dedicated to artisanal sakes (including a sparkling sake!) to a selection of 15 wines available by the half-bottle, they make it very easy to try something new at each visit. The staff, as green as they are, do a nice job talking about the list, and rumor has it that there will be a sommelier on the floor on weekend nights.

MoNo is a wee little place (maybe 30 seats plus bar seating) and I can see it going the route of Wood Tavern pretty quickly -- packed to the gills every night with locals and regulars. Here's hoping!

MoNo Restaurant and Wine Bar
247 4th Street, Oakland
510.834.0260

Tags: Food, Food & Drink, Wine, Sake, Restaurant Review, Mono, Oakland, San Francisco

Nowruz-e-taan Piruz!

Yes, indeed. Tomorrow is the first day of Spring, which means that tonight at 10:48 Pacific Standard Time, we celebrate Persian New Year.

Last minute obligations are precluding us from making it to Los Angeles as we'd hoped, so I'm cobbling together a Haft Sinn from last year's provisions. It will do, though it can't possibly hold a candle to my mom's. Dinner tonight is the traditional Sabzi Polo Mahi -- my kid brother is braving the Persian market to pick up a smoked fish and green garlic.

We miss our family muchly, but in the past six weeks of living together, my brother and I have learned that we have each other through thick and thin, as different as we may be, and despite the decade separating us.

As we jumped over the fires last night, I couldn't help but think how different last year was -- all I wanted to do was leave the prior year behind, to move on, to purge the sadness and anger of the Persian year 1385. This year, I am thankful that 1386's hardships and sadness were all steps toward growth and strength. All the people I love are in a much better place, and the upcoming year can only build upon the foundation that is solidly in place.

To all of you who follow along every day, week, month -- you don't know how much your comments and emails mean. To each of you who has been a confidante and friend, thank you! And of my family in Los Angeles, I beg your forgiveness, for I know that our last minute cancellation has caused major disappointment. I love you dearly.

Nowruz-e-taan Piruz, Interwebs!

Tags: Persian, New Year, Nowruz, Nowrouz, Eid, Haft Sinn, San Francisco, Food & Drink

Beer + Monks + Oakland = The Trappist

I have started this post at least four times. Seriously, I'm not exaggerating - something about The Trappist, or Belgian beer, or Oakland, or some combination thereof makes my adorable little MacBook go "pffflt" and shut down Firefox.

But I'm a trooper, and I just have to give Brother Chuck and Brother Aaron some love. (No, silly, they are NOT really monks, though if monkhood were bestowed on the basis of how much joy one can bring to the unwashed masses, they'd definitely be in the running).

The Trappist opened in Old Oakland, and to little fanfare, in December by two guys who love Belgians and were over their day jobs. They offer 15 beers on tap, which rotate more often than I can keep up with, and another 100 or so selections by the bottle. The majority of beers are served in proper stemware (see here), and at the proper temperature. The bar and taps were imported from Belgium, and bring an incredible sense of character to this tiny space on 8th Street.

It's at The Trappist where I first tasted a Flemish Red Ale, which I now know to be a perfect friend to my palate -- I'm quite partial to Rodenbach, as it happens, though Monk's Cafe is lovely, too. These sour beers, somewhere between a Lambic and an Ale in character, are less up Colin's alley, though he too has found a flavor profile he really loves: Barrel-aged Cru beers, Allagash and Carollus in particular, are favorites of his.

There's no food service at The Trappist, but they do have two cheeses available for noshing -- an Aged Gouda and a Chimay -washed soft cheese -- with nuts and the best crackery-breadsticky things I've ever had. Either (or one of each) is more than enough to keep you upright on your barstool while you sample the next beer on your list.

Trappist is far more than you favorite local pub, though it has quickly struck that note with a handful of our neighbors. It's your favorite wine bar, redefined in an unexpected and refreshing way.  It's a place where novices and beer connoisseurs alike can compare notes without pretension or affectation. Maybe most importantly, it's a place where a couple of guys are seeing their dream realized, and are clearly thankful for it, every day.

The Trappist
460 8th Street
Oakland
510.238.8900