James the Restaurant Guy

Green Chile Kitchen – San Francisco – James Meléndez / James the Restaurant Guy

January 27, 2011 Leave a Comment

I was wanting Green Chile Kitchen to be more than it turned out to be. Their website says “New Mexico Inspired.” I know New Mexican cuisine well and this restaurant unfortunately misses on several points. Better NM food is based on subtleness. There is no better dish to begin with than Green Chile Stew—it is easy to over spice and over power the base ingredient and that is what happened here–the potatoes should be soft and the stew meat should be tender and the green chile should not be overspiced and hence the entire dish can shine proudly. The salsas need more focus and the red salsa needs a slight red chile touch and the other salsas could use more New Mexico inspiration.The blue corn enchiladas were not inspired as they could have been. I asked for the Christmas version but it came out green only. I was hoping for refried beans and feather like Spanish rice but neither came out that way.

The sopaipilla should be large nearly pillow-like object and steamy warm. Large enough to be more of a bread than a dessert (thought sopaipilla and honey can be quite nice).

Overall the price points were high for this cuisine and the total experience could be uplifted with a few touches in the food department. I am not sure what “inspired” means? Does that mean one might eat at a French restaurant that is just merely inspired–wouldn’t one want a fuller experience?

I wanted the Green Chile Kitchen to be a place to go to beyond my kitchen. Occasionally I would prefer to eat New Mexico food out in San Francisco–looks like I will be eating NM food at home.

***

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¡Salud!

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Filed under New Mexican, San Francisco

Nicole’s Gourmet Foods – James Meléndez / James the Restaurant Guy

January 26, 2011 Leave a Comment

Nicole’s Gourmet Foods has a well edited assortment of olive oils, vinegars, spices, jams, jellys, prepared food, and baked goods. I walked and didn’t expect to find a great assortment and started noticing the price points on the vinegars and spices as being well priced.

I loved the spice packaging program– great for a second use and beyond. I found each spice I needed. I did find that I picked up one spice that I didn’t need and forgot to get the one I needed. Just means I need to go back for another visit.

I did enjoy the coffee and baked goods. A nice crew and unexpected find.

***

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Filed under South Pasadena

Intelligentsia Coffee & Tea – James Meléndez / James the Restaurant Guy

January 26, 2011 Leave a Comment

A nice place to visit while I wait for a table at Gjelina. A compelling design in the breezeway as well as the central preparatorium. The coffee I had was a medium roast–I like a darker roast but the notes of the coffee I enjoyed shown through quite well (organic Peru).

I look at the less-than-positive or mediocre reviews and ponder why I saw or tasted or simply enjoyed the experience. Did I not look hard enough? Do I enjoy to easily? Or did I have a superior visit / experience? I ask these questions because I wonder how my view was so vastly different?
I did enjoy this experience greatly, the site, design, packaging program, service delivery, method of brew (simple drip basket), the finished product and the service paraphernalia were so thoughtful.

I look forward to a repeat visit here and other Intelligentsia Coffee and Tea.

***

A plethora of wine reviews from wines regions from around the world. Read more of my wine reviews: jamesthewineguy.wordpress.com © 2009 James Meléndez / Jaime Patricio Meléndez –also a plethora of food and restaurant reviews – jamesthefoodguy.wordpress.com or jamestherestaurantguywordpress.com All Rights Reserved – James the Wine Guy also on Facebook.

Filed under CA, Coffee, Los Angeles

Urban Burger – San Francisco

July 13, 2009 Leave a Comment

Just what San Francisco needs another burger eatery—but I am not being sarcastic. I like burgers and I like the price points these eateries offer. No one ever says there are too many Taquerías.

One review I read said “build your own burger..what a concept.” I don’t think that Urban Burger’s principal was trying to claim this as an original concept. I looked at their website and menu to see if they claim this as an original concept and guess what they don’t.

I do think Urban Burgers purpose is about providing high quality burgers, great ingredients at a reasonable price point.

I found the service completely friendly and accommodating. I ordered my burger with the Texas toast and it was a complete success–toasty, buttery, salty are things that came to mind. I usually am not excited about bread choices and will not the excess bread. I ate each crumb and loved it. I had a large quantity of food and felt satisfied with quantity of food to price point.

I saw them making a shake and they used Horizon Organics milk–small touches are noticed and do go a long way. So many eateries do try to cut corners but the class and distinction of ingredients at UB are completely relevant and demonstrate a commitment to quality.

For those on a budget and want a quality burger and fries Urban Burger is certainly on my radar.

***

Filed under San Francisco

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May 1, 2009 Leave a Comment

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SPQR – San Francisco – 9.3 – James Meléndez / Jaime Patricio Meléndez

December 19, 2008 Leave a Comment

SPQR is a dimly lit eatery that pleases the soul as much as the body—the ambiance is set and the romance begins. I am surprised there were not stronger star review power here—because I think it certainly deserves it.

I strongly recommend ordering a few small plates but you should get a larger plate—they are the right size—the small plates are quite small and only meant to impart a flavor for the moment and not over the entire meal. Last visit, this week I enjoyed one antipasti Chanterelle mushroom with spinach, bacon and garlic – a wonderful medley of flavors—I could have had double what I had. I was tempted and ordered the fried half chicken–a light crunchy and completely flavorful, juicy and slightly spiced. I had two glasses of wine each with a separate purpose; the Baron di Paolo Enosi Dolomitti Alto Adige is a white blend of Riesling, Sauvignon Blanc and Gewürztraminer which like an airplane is take off for the palette only whetting your appetite for more food and getting the palette ready for some red. I started with the Bruno Rocca Dolcetto d’Alba Vigna Trifole 2006 with it’s crisp acid kept the rhythm with each plate. The chicken I had a bold red—never mind that it was chicken but a gorgeous half fried chicken with Cayenne spicing which easily held Bruno Rocca Dolcetto d’Alba Vigna Trifole 2006 not in check but a thorough complement.

The wine and food were as ambient as the music and the fun and easy going service had a perfect approach of just the right tough. A splendid meal.

Filed under Berkeley, Uncategorized

C-House, Marcus Samuelsson’s A-Rate Chicago Restaurant – 9.4 – James Meléndez / Jaime Patricio Meléndez

July 25, 2008 Leave a Comment

C-House, chef Marcus Samuelsson’s new restaurant is a hit parade for the palette. Just barely a month old and flavors and scents from the kitchen are delightful. This eatery has all the sensibilities of a ready for prime time restaurant; beautiful dark woods that hone each guest to both relax and transport them to enjoy the journey of food. C-House’s focus is foods of the sea; raw bar and seafood abounds; but don’t worry if you are not a fan of seafood; C-House offers a beef, chicken or lamb option. I am seafood fan and looked forward to this cuisine in a landlocked state. Rest assured everything is fresh, very fresh. My first plate was the raw bar specialty of shrimp, mussels, clams and oysters served; the house made cocktail sauce was my favourite and gently coated each seafood bite with this gorgeous sauce; a delightful first plate; gave a wonderful briny experience and did not impede with other plates to come. The mussel soup was innovative; mussel soup? The mussels were fried, served with squash and the server placed the light cream into the bowl. Easily one of the most flavorful and enjoyable soups that I have had in a very long time. Highly recommend this soup. The beat salad was wondrously earthy and a nice refreshingly sweet against the savory and spiciness of the soup.

We received an amuse bouche of micro shrimp taco’s—one of my dinner mates said that it was the best taco he had ever enjoyed. For my second plate, I could not resist the lobster club and fries; easily the best lobster club I have eaten. The club are two small squares (cocktail sized bread) delicately composed of fresh and delightful and sweet lobster; a thin coating of avocado and bacon in the bread; each flavor comes together flawlessly; this sandwich is evidence that they not be overpowered or over tall with too many ingredients; there was complete confidence in the construction of this sandwich that all ingredients would be noted and superbly enjoyed. The fries were perfectly crisped with a moist interior, well salted and served with a spicy-sweet house made ketchup. I ate everything on the plate and did so because each morsel was gorgeous. I ordered the grits and the mushrooms as a side; the grits were sweet, smooth and creamy; the king trumpet mushrooms were a harmonious complement to the grits; and the corn flavors were nice homage to a Midwest favorite.

The wine menu was nicely edited; I liked the wines by the bottle offering slightly more than by the glass; but the wines by the glass were well chosen; some well known and others quite thoughtful.
I had to have the candy bar.

Lots of options for dessert; I had the chocolate cake with chocolate sauce and fresh marshmallow—a delight; the cherry tart—cherries from Michigan so appropriate for the time of year; and for me an enjoyable treat to have cherries from somewhere other than California; but before you are done for the evening the Candy Bar is a must. I adored the lavender chocolate—a slight hint of lavender that is the first lavender chocolate that has not been overpowered but how it should be made.

Each dish was presented and plated with innovation and worked well with the wooden dishes that seemed to not be focal point but harmonious blend with interior design from plate to table to wall.

We began our service with one waiter and ended up with another. Not sure how that happened; I was watching the waiters and noticed our original waiter had a larger table to attend to; the successor waiter was superb and made the experience exceptional; he was attentive, friendly and food passionate.

C-House offers it’s diners with a complete and satisfying and delightful culinary experience, an ambiance of up-to-date music and excellent service that is on equally pairing of food and environs.

****

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Filed under Chicago

The Gage Chicago, Old Chicago Updated – 9.1 – James Meléndez / Jaime Patricio Meléndez

July 23, 2008 Leave a Comment

A great addition to lower Michigan Avenue which so needed a better restaurant. I am surprised at the negative reviews.

First this is a restaurant that is a first mover in this up and coming area. The set is comfortable– big large booths and pays homage to what feels 20s and 30s in subtle ways; the service was very friendly and engaging and there always when needed. Helped to hone in on a diners indecision and come up with a selection. My table started with the Vindaloo mussels; the Vindaloo sauce did not overpower the mussels instead perfectly matched the brine in the mussel with the sweet and savory of the sauce. This was a very generous portion–could almost be a meal; ask for more bread to enjoy the sauce. Enjoy with a large table to not interfere with your meal. For lunch I enjoyed the Prime Burger; expensive $16 but absolutely worth it–a reasonable price for such wondrous quality. The burger was well done with Moroccan olive, lettuce, tomato, red onion and pickles. The olive was such a perfect touch, unexpected but worked beautifully. The fries kept emanating a dash of truffle oil; gorgeous fries; I had to restrain myself from eating every fry. The Amish chicken is a beautiful presentation. Let the wait staff undo what is the pot; and out comes a beautiful chicken with green beans and goat cheese; the flavors work quite well and continuously play off each other. A small but nice little wine offering; I really liked the wine presentation by the glass; I had the La Planta Tempranillo served in a very nice decanter; I really like this touch and wish more restaurants would do this. The dessert was a chocolate mouse; deep rich and light chocolate mouse with various chocolate strips and powders mixed with ground coffee; a wonderful meal and this was just lunch. I will return for dinner.

Buen Provecho!

Filed under Chicago

Flora, A Modern American Brasserie in Oakland – 9.2 – James Meléndez / Jaime Patricio Meléndez

July 23, 2008 Leave a Comment

Flora is a pleasant and most welcome experience in Oakland. The environment is in a yesteryear floral market hence the name. The place was humming and the orders were being taken as quickly as possible to accommodate all of it’s patrons. I began my meal the cheese platter which was a seasonally sensible splay of a drunken goat cheese, a double cream cheese, yellow peaches, honey, almonds, a cracker bread, orange marmalade was a delight in sweet and savory; a compelling dish that could have also double as a dessert. I also enjoyed the Early Girl Tomato salad with micro basil, house made Mozzarella and Pluot; the finish was a crescendo with the micro fined sea salt. The Pluot was such a thoughtful touch. Hardly noticeable to the eye but the crunch and micro released salt was perfect for the salad; the flavors swirled and kept the tongue wondering what flavor it was going to encounter next.

I ordered the Steak Frites; the Steak was a Bavette and was cut in strips and was cooked as requested and was moist; simple a gorgeous presentation; this symmetry worked wonderfully with the three gorgeous Frites; the Frites were not so much as being crisp but were moist, delicate and well cooked; it made for a perfect and I felt nearly guiltless.

I had two desserts; a blueberry tart; which was fresh and technically well done was upstaged by the caramel pudding. The caramel pudding was the tour de force and worked in harmony with sea salt, whipped crème and the slightly lavendered pinenut Sable cookie; a remarkable dessert that you have to make room for—the best dessert I have had in a long time. It is a dream.

The service worked hard to establish each item described and carefully affirmed your order and was attentive to every need. I look forward to a return visit.

Buen Provecho!

Filed under Oakland

Chez Spencer, A San Francisco Gem – 9.4 – James Meléndez / Jaime Patricio Meléndez

July 16, 2008 Leave a Comment

Chez Spencer is a wonderful place not because it is out of the way; I like and very much appreciate that fact. I do not care that it is not perched at the foot of a bridge or famous thoroughfare. I do care that Chez Spencer presents a relaxing, simple and modern space for a compelling dining experience with food that is center stage. First the service was respectful and attentive; and was very knowledgeable about the menu and equally educated about the wine list and knew what they were recommended not from a memorized stand point but had the knowledge from experience.

My dinner mate and I are avid food and wine fans and shared everything we had along the way. The beginning course was an lyrical adventure in the seasons delights in Heirloom tomatoes; the Heirloom Tomato salad was very generous and served with a honey goat milk cheese and the tomato tower is topped off with Pluots; very inventive and these two fruits melded together for a thoroughly enjoyable experience. The beat salad was gorgeous and earthen; the Point Reyes Blue Cheese did not interfere but harmoniously built to a more significant experience. My surprise was the size of the serving. The seconds, not to be confused with the entrée were the Veal Sweetbreads which were well presented and delightfully prepared. The Pan Seared Scallops were clean and unlike most scallops I eat had very little grit; the Hearts of Palm were delicate but packed with an essence of earth and spice; more specifically a slightly scented Cardamom; brilliant.

The Venison was plentiful and satisfying; fresh; and no harsh gaminess to the dish whatsoever; I enjoyed completely and I am not a venison fan. The Tombo Tuna was incrusted with crushed olives; the tuna appeared to be heart shaped. The tuna was superbly fresh; I have not had no fresher; the potatoes beautiful and the green salad with roasted garlic, both unexpected and perfectly matched.

Dessert was a warm chocolate pudding with an Alps tea Anglaise; a very nice way to complete a meal with a rich dessert.

All dishes were beautifully plated and it seems there was considerable care on everything that landed on our plate.

The food and service were un-paralleled and made me realize this experience needs to be called out and enjoyed as often as possible. The food is unsung and so is the institution that is Chez Spcencer; the space is magical; and as evening wears on you become more enlived by the culinary experience.

The wines are nearly all French but wisely chosen; the prices were especially reasonable by the bottle. The mixed spirits drinks are imaginative; Chez Spencer is one of the best dining experiences in San Francisco still awaiting it’s due.