I make a yearly visit to San Francisco and the Bay area. Before our daughter was born I would would fly out there 3-4 times per year. The area is so special to me that I chose to propose to my  wife at one my favourite parks in Mountain View. On a recent visit we decided to stay in San Francisco proper and re-explore the city with our 3 year old. We never travel anywhere without planning out visits to coffee houses – as we try to avoid Corporate coffee houses. On a recent visit we heard from our hotel’s concierge about a coffee house close to the old Mint buiding that specializes in small batch brews. This is where we found Blue Bottle Coffee Company. The store is located in the SOMA neighbourhood, in a renovated office building just behind the Mint and a courtyard on Beach street. If it’s cold outside, this is a perfect time to sip your favourite brew and warm up while braving the typical San Francisco cold.

Artisan prepared coffee in cool urban surroundings. The Blue Bottle Coffee Company, named after the first coffee house in Vienna, offers small batch brews of organically grown coffee with the freshest of beans – in fact all beans are freshly ground and roasted in the last 48 hours. Their coffee is made via drip, french press (my personal favourite), or via siphoning. The espresso is expertly pulled.

Single Brew Coffee Siphons Awaiting Action

Siphoned Coffee

Siphoned coffee has been popular in Japan for some years now. The UCC coffee stores found in Japan and in part of Metro Manila are probably the most well known stores for siphoned brews. Freshly ground coffee is added to a glass flask then waster below the coffee is heated by halogen lights until it begins to percolate upwards into the ground coffee. The rising water is stirred into the coffee, then the heat is turned off causing the the brew to trickle back down into a waiting coffee pot or cup. Yes, it’s entertaining to watch. But does it taster better? I have to say that is tastes better than drip coffee, but the french press still imparts the best flavour and cream of the many brewing methods. Also expect to pay a little more for the pleasure of tasting (and watching) the siphoned brew.

Single Brew Coffee Siphons in Action

Blue bottle begins serving breakfast around 10am. They have several types of stuffed brioches – the goat cheese and herbs hazelnuts and cinnamon are standouts. We also tried there Prosciutto Quiche. They use a less saltier pork so that you are able to enjoy your cappuccino without having to drink a cup a water to cope. Their quiche is backed in a phyllo dough rather than pie shell so you get a light crispy crackle with each bite. Bring a friend and split one of their brioches and a quiche.

Prioscotto Quiche

My cappuccino was medium bodied,  fruity and chocolaty but not with a winy taste . If you’ve ever had one of the Hershey’s dark chocolate candies with cherries or blueberries, this will remind you of it. I thought it was a little acidic but smooth enough to drink quickly if you were so unfortunate to be in a hurry. And of course it had a little love on top. Plan on making a few visits for drip coffee, cappuccino, and a siphoned coffee.

Note to Visitors: At the time I wrote this article, there were a few free parking spot just to the right of the coffee house. Be careful when parking on the street even for a “quick run in” to grab a coffee. No need to make your visit extra expensive with a parking ticket.

Capuccino with Love

Blue Bottle Coffee Company

1552 Beach St. #R
Oakland, CA 94608
510-653-3394

Website: http://www.bluebottlecoffee.net/

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We were meeting up with a friend on a recent visit to San Francisco. Since it was late she offered to take us to B*uppo’s for a quick bite; I know her to be a foodie and I think she saw the look on our face. The plan quickly changed and we headed up the street a few blocks into San Francisco’s SOMA district where one of the city’s best Mediterranean bistros – Zare at Fly Trap.  Thanks to Minnie for the great find! Chef/Owner Hoss Zare is at the helm. His food can best be described as Persian meets New American. Chef Zare began his career at this very location some 20 years ago as the Executive Chef. He went on to be Chef at Aromi, later to become Bistro Zare. In 2005 he opened Zare Napa to showcase his Mediterranean cooking style along with wine country cooking. He returned last year to Fly Trap and purchased the restaurant. Chef Zare can be seen at the restaurant greeting his guest as the enter and exit. We were so happy that the restaurant was both sophisticated and accommodating of children.

Isa Helping Chef Zare Prepare Dessert

Our 3 year old is a budding cook in her own right and was thrilled to get the opportunity to prepare a dessert alongside Chef Zare.

We decided to go with the on the single bone short rib, which was delicious. The reduction was one of the best I’ve had – well balanced between beefy, salty, and sweet. The short ribs are served alongside a delicious risotto which was not too creamy; like I like it. I had sworn off short ribs since in Texas it seems to be all over the place. I think I’m back! I am still voiding any restaurant’s short ribs which are boneless or flanken cuts.

We also tried the braised duck legs which are prepare with candied citrus peels, barberries, and pistachios. It is similar to duck confit; however it is both sweet and savory and has bits of orange zest, saffron, and demi-glace. The duck was tender and crispy in all the right places.

Braised Duck Leg with Candied Citrus

Our appetizer was also fantastic. It was a large “meatball” of Bulgar wheat, lentils filled with oyster mushrooms and served along with a creamy chili sauce. We will be back to try more of Chef Zare’s inventive cuisine on our next trip to the Bay Area.

Bulgar Wheat Meatball

Zare at Fly Trap

606 Folsom Street, San Francisco, CA 94101, 415.243.0580

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Artichoke Salad

Since it was our 6th visit to Napa, we decided to try the route to Napa that takes you through Sonoma. The highway through Sonoma is but 2 lanes; it winds through rolling hills until it reaches CA 29. On this trip we headed straight to St Helena – a small town just towards the northern tip of the highway. In St Helena you will find the training ground for many of America’s greatest chefs – The Culinary Institute of America at Greystone.The school has its own restaurant called Wine Spectator that is focused on serving chef inspired menus created from locally produced and seasonal ingredients. We had visited the campus before, however this was our first time at the restaurant. The restaurant is situated on a terraced balcony with shaded outdoor seating that permits a good view of the country side to the east. Inside is a wine country bistro look with wood, stone, and copper. The kitchen is clearly visible from the entire dining room or bar, so you can hear and see the Chefs as they work.

Sardine Tapa from Today's Temptations

Like all restaurants in Napa, the wine selection has many good choices, so I suggest you decide before arriving if you will do a wine tasting or save your tongue for the few wineries you plan to visit that day. I have found that a day in Napa only allows for visiting 2-3 wineries anyway, so you could just begin your wine tasting here at the restaurant. We passed on the wine tasting since we would later be visiting Robert Mondavi and the Carneros vineyards.

We tried two of the restaurant’s signature drinks- the ginger infused peach jasmine tea and the natural grape juice. Both were refreshing and not too sweet. The grape juice was made from freshly squeezed grapes which I had not had before; it was like someone picked up a hand full of grapes and squeezed them into a glass. I am more used to what you find in the grocery store or fountain drink machines – both which are concentrates.

Lavash

The appetizers at Wine Spectator are more inviting the entrées – the entrées were bistro fare – good but not outstanding. We ordered 1 entree (the ricotta stuffed whole wheat raviolis) and 3 appetizers. The soft-shell crab BLT, the artichoke salad made of olive oil poached artichokes, watercress, walnut bagna cauda, and lemony aioli, and their season offering Today’s Temptations, which that day was different bites of Mediterranean influenced amuse-bouches.

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