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Not. See's started in Los Angeles. First store was on Western Avenue in 1921. They didn't expand to SF until 1936. History

Since I found myself on 12th Avenue last night, I decided to see where exactly “Lark” is located. A warm lantern of light shone into the wet and dark night sky on a lonely stretch of road, further distressed by road construction metal plates and construction barriers. The small freestanding structure that has been transformed into a destination restaurant encloses a simple space open from the aged floors to the wooden rafters. Wisps of curtains on curvy rails define the center of the space, as do the tall tubes of the lights. Walls and booths, basic white, complement the dark wood tables and chairs. A few richly colored pieces of art and a small bar finish out the space, along with the experienced service you'd expect from the familiar faces gracing the front of house. First night of service! They are open Tuesday through Sunday for dinner only. Full liquor license, limited stock. A short, but good wine list includes a few options for dessert. The menu consists of small plates ranging in price from $2 (a single oyster) to $18. A page of cheese options, soup, salads, cured meats, fish, and meat, and desserts. Easily three dozen options, each featuring a different main ingredient. Products are sourced from carefully cultivated purveyors. High quality place settings and an array of serving pieces grace the presentation of each jewel ordered. Scallop tartar with Oregon white truffle and chive was served in a shallow black bowl. Having recently discovered the difference between the watery, chemical tasting “fresh” scallops typically served (that led me to believe I don’t like scallops), and the good ones, this was a real treat. Monkfish served atop trumpet mushrooms and baby turnips carried a hint of smoke, perhaps native to the mushrooms. Lamb with apricot couscous was tender, spicy, rich, and though I was satisfied with the small portion, my taste buds wanted more. Finished with hand cranked malt ice cream with an almond Florentine. Like a bookend for the scallops, same colors and serving plate. Two or three plates make a decent sized meal, similar to Harvest Vine in portion size. The quality ingredients are enhanced by the combinations with small grains, vegetables, and sauces, as well as the overall flavor profiles created. The parts are excellent, the sums are better. This was a meal I enjoyed prior to ordering, while eating it, and long into the night. Visions of clams, tureens of mussels, plates of venison and rotisseried chicken danced in my head. Yes, there is foie gras, and there is squab, pork bellies, and Humbolt Fog. Saba and loveage, eel and salami, I shutter to think of keeping it all straight, happy to eat, whatever Jon chooses to make.

Gelatiamo is presenting two flavors of gelato caldo. Hazelnut and pistachio. It's gelato mixed with mousse. Not so frosty for a winter time treat. Richer, creamier, if that is possible. You get a little puff pastry ball with it too.

Very legit - and generally full of good humor. Glad she liked it - and appreciated the "gift."

A local bartender took it upon herself to make me a rum martini. It was very good - but I have no idea what she put in it. Smooth, slightly sweet. I love it when they make you something without having to ask what you want/like and get it right. Oh, and homemade hot buttered rum. Now that it is cold...

I was at Shiki recently and watched them making platters of beautiful sushi for take out - same quality and quantity as those at the sushi bar were receiving. I have to say I thought the quality and quantity were outstanding. And the price was good too.

Now serving lunch M-F. Knock a couple of bucks off the dinner prices.

Really? They have them at Sosio's on occassion - one of the produce vendors in the main market. I've only sniffed 'em, not bought 'em.

I was buying them from PCC early this fall - but they were organic, grown in Canada (not!). Big, crispy, sweet tart. I think they were $1.99-2.49 per lb! Didn't see Washington grown. Didn't look at the Farmers Markets. Saw them at Sosio's, but didn't ask the origin. Edit - reread my October post on Oak Glen, in the California thread - the Honeycrisp were local (Washington State), it was Ambrosia that were Canadian.

Not sure - interesting theory. I was thinking the hotness of the ginger spice opened up some blood flow (or constricted it?) so as to change my reaction - what's the sugar do? Oh, sugar level/fatigue inflation? Don't think other forms of sugar have worked for me - but I usually tend towards avoiding food when a headache comes on - undiagnosed migraines, don't you know. Hot hot baths work too.

The ginger ones can sometimes head off a headache for me - kind of like the power of cayenne, but easier to take? Had 4 today already. Chaser for the chinese bbq pork lunch.

Permit indicates that occupancy will be less than 50.

It is not like those dense and flavorful squashes. Most serve it, stringy as it is, tossed with a marinara sauce, olive oil and garlic, or browned butter and herbs.

Dan Savage put out this book: been there, done that

The whole experience sounds awful. I think after 10 or 15 minutes, I would have gotten up and found the bad host, or a manager, and told them the problem. If they seemed uninterested or unavailable, just keep on walking. Once, in a good hotel restaurant, I was served my meal just before a cockroach crawled out of the sugar holder. I just got up and quietly told the host what happened - hesitated, when asked if there was something they could do. When I said I had lost my appetite, they apologized profusely and bid me a good night. Wouldn't take $ for my beverage. Of course, I never went back, though I know it isn't a problem in that place only. As for "cheap" food - pricing is their choice - it should be edible if they are serving it. For many, $22 is a big night out. It isn't really about the money. It's about receiving value on your exchange. A free meal isn't a meal if you can't eat it.

He was a real sweet kid. Had a food nickname way back in high school - I wonder if he remembers it? Of course, no one in his high school probably knew it - just my brother and his friends, and Bobby. Bobby - if you read this - kreplach greetings to you from the little sister.

try this and report back, please: sous of FL

Fugu sounds pretty boring to me, other than the fear factor. see col klink post April 9 2003 However, the sushi dinner at Shiki is pretty fabulous. It is far beyond the ordinary chef's basic sushi platter - and even the familiar items are excellent. Be hungry - there are at least 9 pieces of nigiri plus two rolls! Generous portions of fresh, fresh fish.

Ended up at Etta's last night. It was great (as long as you want the signature salmon or the other choice - last night, seared albacore.) The menu price for the salmon alone is $24. Served with a pile of cooked kale, and cornbread pudding (decidedly decadent.) App choices were black bean and ham hock soup or oysters - 2 very fresh ones. Dessert was coconut cream pie or chocolate bread pudding with housemade ice cream. We shared both. They have a specialty cocktail made with pomegranate - easy drinking - called a pink owie.

The recipe I have is from Bon Appetit, January 1989. It is called Walnut-Pepper Biscotti and uses orange peel, vanilla and almond extract, as well as a lot of toasted walnuts and 1 1/2 tablespoons black pepper (freshly ground, of course.) It includes eggs and butter. I'd post it, but that would be a copyright violation as I understand it. That particular issue has a whole mess of cookie recipes. Now that I found it, I think I'll try some of thes other ones this year.

Just read the whole thread and it was better than working. Oh, I mean, it was better than leaving early, which is what I was thinking of doing. Thanks for the background info. Your kitchen looks so nice - cabinets, floors, countertop, appliances...boy do those house prices sound good - around here you can't hardly find a ranch style - a 3 bedroom will probably be 2 up and one on the main floor - and it'll cost you at least $399,000 - and need work! 12,000 sf on the water - well, that's Bill Gates guesthouse...me, I've got 750 sf of house on 2,650 sf of lot - but I garden and have a walk-in pantry, so I think it's swell. It tried to snow today - and I'm going home to roast a chicken and make stock. A good excuse to warm up the kitchen.

Keep forgeting to dig it out - but I think they are almond/orange with black pepper (excellent guess cephalopunk!). A friend makes a different version as her standard - but I don't recall the other flavors in it.

Placebo, Are you up to your elbows in curds? I walked by last night and they were having a party in there! Were you working? They gave me a coupon for a cup of curds and said they open Thursday. I'm looking forward to trying this place out...fresh cheese. And the place looks great - a warm retail room and a very cool mega vat operation room.

vengroff, Did you wander into Matt's Friday evening, ask Matt about Dungeness crab, get some suggestions and go elsewhere? Hope wherever you ended up was good.

I forgot to post last month after making a run to Portland, in part to buy Jim's salt from Portugal and olive oils from Italy, for myself and some friends. The market was having a pumpkin festival and the day was comfortably warm and dry. I thought it was a great set-up, with the campus providing restrooms, running water, fountains, and a pretty setting amidst the trees. I loved having so many of Portland's fine bakeries in one spot, meeting Jim, surveying the produce, listening to the music, and smelling the scent of sausages and other booth foods cooking. Jim has the real deal on those oils and salt. I also took a long walk around town to see the changes, visit the Chinese Garden and have tea (skip the dumplings). Dinner was at Pambiche - they stay open throughout the afternoon, and I ended up there at the end of their lunch prices. Loved this place, and ate (1/2) my festive pork platter while staring into the dessert case. Wow. Took home a piece of cake for the end of the drive home. Nice reward. Nice day.