Twohearted

The places already mentioned are still there, although Ten01 is gone. St. Jack is a new Lyonnaise restaurant in the Cliton neighborhood. Kyle Webster is part-owner and runs the bar there. He is doing some very good things like: Vieux Rhum CarrÉ NIESSON VIEUX RHUM RESERVE, RITTENHOUSE BONDED RYE WHISKEY, CARPANO ANTICA FORMULA VERMOUTH, BENEDICTINE, PEYCHAUD'S & ANGOSTURA BITTERS

I think we will be going to Clock Bar tonight after we get in since it's very close to our hotel. Great recs so far. I really appreciate it.

Made reservations at Jardiniere for dinner on Saturday. More recommendations for breakfast, lunch, beer bars and cocktail bars would be great.

Normally I would put in the time to research some choices here, but I'm extraordinarily busy and hopefully the community here can take pity on me. My wife and I are going to be in San Francisco this weekend and we'd love some recommendations for breakfast, lunch, dinner and bars. We will be staying at the Hilton in Union Square and we will have a car. We are open to any kind of food at any price level. For bars, we like places with a high quality, diverse selection of beer or places with excellent cocktails. I already called French Laundry a month ago and Gary Danko just now with no luck so anywhere else is a possibility.

I think they've just started their $35 tasting menu, running through July & August (?), which should be a FANTASTIC value. I had the Lobster & Tomato Bisque for my app and the Pork Tenderloin (proscuitto wrapped Carlton Farm's pork, Parisienne gnocchi, fava beans, morels, leek puree, rhubarb molasses) for my main. Both were absolutely flawless. My dining partner had the Duck (roasted duck Magret, Belgian endive, artichoke hearts, English peas, saba, foie gras) which she said was excellent, also. But really, you can't go wrong with anything on the menu. Enjoy! ← Yep, I saw on Twitter that they started the $35 tasting menu last night.

Hearing about the protests has compelled me to go to Sel Gris tonight.

Cool Moon is very good.

All the places already mentioned are excellent. Sandwiches: Kenny & Zuke's

$150 per person for the tasting menu. It consists of 8 courses (5 savory, 1 cheese plate, 2 desserts).

Photos from a chef's tasting dinner there on 5/16: radishes, cucumber, fennel with black olive tapenade gougeres Aperitif: Louis Roederer Brut Amuse bouche: cucumber gazpacho with creme fraiche cobia sashimi, watermelon, arugula, avocado tempura crab, braised fennel with crab bisque lingcod, pate negra (iberico ham), manila clams, artichoke puree duck breast, truffle and potato ravioli, spring onions, bacon lamb shoulder, lamb loin, haricot verts, carrot rice pudding, rhubarb sorbet, rhubarb gelatin, rhubarb foam chocolate mouse, fresh berries (a special dish from the chef for our 1 year wedding anniversary) The best courses were the crab bisque, lingcod and duck breast. The pate negra with the lingcod was a real treat. I'd definitely recommend dinner here if you happen to be in the area. So many of the other restaurants in the area seemed mediocre or downright tacky (Casanova). We didn't intend to have the tasting menu here, but so many of the dishes on the menu looked so good that we couldn't limit our choices to just 3 or 4 items. I thought the dining room was a bit lacking and rather small. The tables have very large metal bases that are rather ugly and obtrusive. Aside from that, the service was superb. If you do dine here, I highly recommend timing your dinner to be able to make it down to the Carmel beach for watching the sunset and enjoying a bonfire.

I agree...it is a bit early. For me, Oberon causes a rush of visual memories: 1. Working at a research lab in Ann Arbor during the summer, riding my bike to and from work and having a keg of Oberon all to myself in our house's kegerator. 2. Boating through the Inland Waterway ( http://www.fishweb.com/maps/inlandwater/ ) out to Lake Huron on the 4th of July weekend with a bunch of friends and a keg of Oberon.

It's officially summer for me because the first batch of Oberon has been released. No, I have not had it yet, but a friend who was visiting the Detroit area was kind enough to tip me off to this exciting development.

When I return home for the holidays there are a few places I simply cannot avoid: 1. Zingerman's: I eat here as much as I can while home. A trip to the Zingerman's Road House is an added bonus if I can fit it in to my schedule. 2. Red Coat Tavern: I've eaten here for years, grew up a few miles north on Woodward, have had friends work here and I still know the staff. It's a Detroit institution and is routinely regarded as the best burger in town. Personally, I always order the Piedmontese, fried pickles and a Long Island Ice Tea (the bartenders here make them extra special for us). 3. Hunter House: Between Greene's and Hunter House, either way you're going to experience the epitome of a Detroit slider. I'm a patron of Hunter House just because I grew up in Birmingham where one of their restaurants is. 4. Berkeley Front: This place is my all-time favorite bar. It's kind of like a beer garden, it's kind of like a dive and it's definitely local. Honestly, I try really hard to hit up all these places when I'm back in Michigan. The other quintessential foods of the area are coney dogs (Lafayette is king), polish food (Hamtramck), various restaurants in Greektown, and some excellent middle eastern food (La Shish).

My impromptu fried bread concoction: 1. Fry up some bacon in a skillet 2. Remove/reserve bacon. Take a slice of good hearty bread (I used some French Campagne) and make a ~2.5" hole in the middle of the slice. 3. Put the slice in the still hot skillet with the bacon fat and then crack an egg in the hole. 4. Top cooking bread and egg with the bacon and a slice of cheddar 5. Cook until the egg is done to your liking The great thing about this is that the slice of bread becomes nice and crispy from frying. I meant to take a picture of it this morning, but work interrupted.

I'm not really seeing how that's much easier than smoking a pork shoulder on a grill. If you have a charcoal grill of suitable size (large Weber), it's very easy to produce incredibly good pulled pork. Plus, I don't see how you can get some charring of the outer layer of the meat going, which adds some great texture variation to the pulled pork. I also avoid using liquid smoke in anything other than barbecue sauces.