Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by dvs

  1. Nope...just a part-time local. We try to steer clear when people are jammed out the door...nothing is that good! If you're close, why not do take-out? We do that quite a bit. It avoids the crowd & bad service situations. If you're a local & really unhappy, I'd mention something to management. Sally should be back from her back surgery fairly soon...bring it to her attention. Edited to add: BTW, did any of my brunch suggestions in answer to your original post do anything for you? I'd be anxious to hear back if you try any of them. ← i'm definately going to check out cafe 29... butter cream bakery was also suggested to me and i'm anxious to check that out also... will report back!
  2. Well, yeah, I agree with you in part...we've had spotty service, but it ain't haute cuisine, so we accept that and just go with the small town ambience, warts & all. All in all, I wouldn't let the service deter me from the great food. Just my opinion. ← do you work there? if so, i'm sorry to offend... but, i just don't think the food (esp at the prices) makes up for the poor service. i mean i've been trying to get in the door w/ a stroller and had staff push past me, had it take 10 minutes to get more milk or coffee while plenty of staffers are just standing around, and most are cluless when it comes to the foreign concept of iced coffee (like, OMG, its only 100 degrees, and you want ICED(!!) coffee!!) was i just venting? sorry ;)
  3. They had discontinued the Friday night dinners...I'd check to see if the've reinstated them. MsMelkor's observations are well-put...Gordon's is Mer Lot's and my favorite breakfast/lunch spot in Yountville. Make sure to say "Hi" to Tim, the manager...he's a really great guy! ← thanks for the suggestions... and, could you please tell tim the manager at gordon's that i live down the street & don't go there bacause the service sucks ;)
  4. i miss all the options for brunch in the city!! are there any good brunch places (besides brix)??
  5. sure this is great, but... you'd think since its the bay area that they'd have HEALTHY kids menu options... not corn dogs!! besides, there is NO WAY a kid is going to eat 3 whole courses in a restaurant...
  6. i hear its pretty $$$ for what you get...
  7. i don't know if this has been posted before, but i'm looking for the best at the best price... not the most expensive... thanks in advance for any input!!
  8. dvs

    Napa Valley

    yountville has a ton of boutique hotels - check out yountville.com for a list there is also auberge du solei in rutherford http://www.aubergedusoleil.com/
  9. thanks for the suggestions! we could be willing to drive to north hampton... so, suggest away!!
  10. does anyone have any suggestions for a nice place to go out for dinner in the Springfield area? my husband & i are there for 1 night, visiting from SF, and want to take my mom to a nice dinner. Thanks in advance for any suggestions!!
  11. eastside west @ greenwich & fillmore!!
  12. dvs

    Zuni Cafe

    so, you're going to hold a great burger against a neighborhood? trust me friend, i feel the same way when i see the cops on the corner on a saturday night smoking cigars... go for brunch on saturday then, tell them elsbeth sent you...
  13. dvs

    Zuni Cafe

    I've been going to zuni since i stepped foot in SF 8.5 years ago... my husband & i go there every valentines day as well as a few other times a year. I always order the chicken for 2. it is one of my all time favorite dishes and in the 30+ times i've been there has yet to dissapoint. I DREAM about the tuscan bread salad that comes with it... we also try to order oysters (DSTONE - if you want more info on oysters, let me know), the shoestring potatoes & the caesar... all winners, every time. my husband has had the burger when we've been there for lunch & i hate it... (he'll eat any burger, any time w/ no complaints). For a GREAT burger, try Eastside West (mind you i am VERY boiased about this place, but trust me, the burger ROCKS!!)
  14. erik's chinese on church at 26th koi palace (daly city i think) yank sing for dim sum
  15. I'm very partial to the dim sum (and just about everything else) at Tong Kiang out in the Richmond District. But generally speaking, Chinese food in SF is not that fabulous. so not true... you need to come out with me :D
  16. GET SOME!! (the charbay, not the hangar one) www.charbay.com http://www.latimes.com/features/food/la-fo...eadlines%2Dfood For Vodka, an Absolution Two California distillers have a revolutionary idea: use pure fruit, not artificial flavorings Vodka is the ultimate flavor delivery vehicle. It is officially defined as an odorless, colorless, flavorless spirit, but any connoisseur will assure you that the crystalline weight and purity of a fine vodka offer a sensation that is, if not exactly a flavor, an unmistakable impression. It's a kind of expectant void in which the senses are poised to receive taste itself, a Zen-like stillness awaiting only the specific nuances that will make the mind say, "Ah, lemon. Ah, lime. Ah, Buddha's Hand citron ..." So why have flavored vodkas been almost uniformly disappointing? Why do they almost always taste like Kool-Aid? It could be because most are made in much the same way, pumped full of artificial flavorings. Now, two of the finest artisan distillers in California are trying to break out of that trap, making spectacular flavored vodka by infusing the neutral spirit with crushed pure fruit. Not quite convinced by the generic citrus-like tang of Absolut Citron and its ilk? Try Domaine Charbay Ruby Red Grapefruit or Hangar One Mandarin Blossom. The difference between these flavored vodkas and the run-of-the-mill high-production commercial varieties is like that between watching a video and seeing a fresh print of the film on a wide screen with THX sound. This combination of perfect flavor delivery vehicle and high craftsmanship was probably bound to happen eventually. Vodka is the most popular spirit on the American market, and has been since shortly after its introduction by Smirnoff, in 1939. Last year about 40 million cases of vodka were sold in the U.S. (up 4% from 2000), and industry analysts say 25% of all cocktails consumed are now made with vodka. Flavored vodkas first became popular in this country in the 1990s, when they were embraced by young, hip, cash-rich drinkers during the decade's dot-com-driven hedonism. Every major vodka brand offers at least one flavor. But for the most part, these are fit only to be mixed into cocktails. That is not to say that the marriage came easily. In fact, distilling vodka is a completely different process from most small-volume artisan distillation. Producing vodka requires extremely efficient distillation that was virtually impossible (or highly impractical) before the invention of the column still in 1830. Vodkas are usually made by the millions of gallons. The pot or alambic still, which is used for distilling most brandies, whiskeys and eaux de vies, does only one small batch at a time, and is not nearly as efficient in refinement and fortification as a column still. That's good for most spirits, where some residual aroma and flavor are desired. But it makes it tough to produce something as refined as vodka. That's why both Hangar One and Charbay begin with base vodka bought from specialty distillers in the Midwest. This is infused with flavor and then a portion of it is re-distilled. Charbay's flavored vodka had its birth in 1995 when Marko Karakasevic, the son of Napa Valley master distiller Miles Karakasevic, was having a drink at Tra Vigne restaurant. "I'd been watching all the premium vodkas explode onto the market," he recalls. "I didn't think we could compete in that market, but then I noticed that the only flavored vodka on the back bar was Absolut Citron. That tasted like a melted Popsicle to me. I knew we could do better. And I realized that was the way to get in [to the vodka market]." A Family Project The Karakasevic family began distilling 13 generations ago in Eastern Europe. Since 1983 they have operated a still in the woods high above Napa Valley on Spring Mountain, and more recently installed another in a more accessible location in Ukiah. Miles has become famous for his brandies, ports and eaux de vies, but the flavored vodka project is almost entirely Marko's baby. At first he had to sell the idea to his father. "We're not in the vodka business," said Miles. "We're all about fragrance. I think of us as a house of perfume." What eventually sold him on the project was the idea that Charbay flavored vodkas would be varietally specific infusions of fresh, whole fruit. Hangar One is a joint project between two of the best-known figures in California distilling, Ansley Coale of Germain-Robin and Jorg Rupf of St. George Spirits. It was the possibility of doing something better than what was commonly available that also convinced Rupf when Coale approached him last year. "I'd never thought about doing vodka before," Rupf says. "Our distillation processes are geared to extract maximum flavor. That's what a good eau de vie is. Vodka is the opposite. It's counter to what we do. But there has been a progression in the manufacture and perception of vodka. Now the high-end imports have some distinctive characteristics, and that's what opened my eyes to being able to get involved." Domaine Charbay now has four flavored vodkas, with two more in development. I especially like the clear, high-toned orange note in the Meyer Lemon. The Key Lime is almost too intense alone, but a little soda makes every sip a sojourn on some tropical beach. Blood Orange, which takes color as well as flavor from the fresh fruit, leaves Absolut Mandrin in the dust. And why bother mixing a Greyhound with canned grapefruit juice when you can sip Charbay's Ruby Red Grapefruit Vodka on ice? Coming soon: raspberry and ginger. Crystalline Flavor Hangar One has three flavors. Unlike the Charbay vodkas, these are almost clear, with just the slightest hint of color. But the aromas and flavors are no less intense. Kaffir Lime has a blade-fine aroma and glycerin smoothness that give an impression of skating on thin green ice. Buddha's Hand Citron is ravishing, inexplicable, enticing--and then you taste it. The Mandarin Blossom is like a vivid, fleeting dream of paradise. These remarkable flavored vodkas pretty much peg the pleasure meter. However, they still come up short in one vital category. Because the commercial pepper vodkas are all dismal, those of us who love the sensation of fiery ice have been left to our own crude decoctions of, say, Ketl One and habaneros. We'd love to see what Charbay and Hangar One could do with that.
  17. betelnut - pan asian red herring - californian/seafood eastside west - american julia - rustic american curbside too - french beaucoup - (just opened) french
  • Create New...