Restaurant Review
15 Apr 2009

Humphry Slocombe Ice Cream – San Francisco

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Fried Chicken Thursday at Magnolia Pub and Brewery was immediately followed by ice cream for grownups at Humphry Slocombe in The Mission.

Humphry Slocombe was one of two standout San Francisco ice cream shops that Jon, The Gourmet Pig, recommended to me. “Humphry Slocombe and Bi-rite Creamery both make excellent ice cream. Humphry Slocombe makes slightly more off-beat flavors, like foie gras and other such things. They’re both in the mission, so why not try them both?”

Now, that’s the mentality of a serious eater.

I wanted to sample the goods at both shops, but the pack of boys I was dining with weren’t nearly as ambitious or curious as I was, so I had to settle on one. Since unique always trumps normal in my world; I went with Humphry Slocombe.

The flavors at Humphry Slocombe rotate daily with about ten to twelve varieties on offer each day. Jake Godby, the mastermind behind the shop, is “not afraid of salt or assertive flavors” and challenges ice cream-goers with flavors like strawberry candied jalapeño, pistachio-bacon, and government cheese.

After a handful of samples, including an odd tasting balsamic caramel, The Astronomer and I settled on a scoop of honey thyme and another of kumquat-poppy seed ($3.25). I loved how each of the flavors were bold, clear, and distinct—the experience was more reminiscent of eating premium gelato than ice cream.

Humphry Slocombe’s ice cream is so daring and different that only a fraction of the twelve flavors on hand struck me as truly delicious. Even so, I’d take a maverick (ha!) ice cream shop over the standard thirty-one flavors any day.

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Humphry Slocombe Ice Cream
2790 Harrison Street
San Francisco, CA 94110
Phone: 415-550-6971

Humphry Slocombe on Urbanspoon

Restaurant Review
14 Apr 2009

Magnolia Pub and Brewery – San Francisco

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“I’m coming to San Francisco and want you to tell me where to eat,” I wrote to my friend Jon, The Gourmet Pig. “What’s your top three for not too fancy but solid eats?”

Jon went above and beyond my request and prepared a list of over ten top-notch places for me to try. Although I wanted to hit them all, time constraints kept me from rocking the Bay Area party to the fullest. One of the items that stuck out from the lengthy list was Magnolia Pub and Brewery. “Go for their beers and fried chicken on Thursdays,” recommended Jon.

For some inexplicable reason, I find foods that are consumed on a designated day of the week infinitely more appealing than those that are always available. Granted, fried chicken tastes great just about every day, but the fact that it’s served only on Thursdays at Magnolia somehow makes it all the more special. I heart gimmicks.

The Astronomer and I, along with our good friends and former teammates Matt and Paul, headed to Magnolia for an early dinner. When we arrived at the bar, I was surprised by the large number of babies on the premise—I guess new parents need their fried chicken fix too. I was also taken aback by the general lack of dinginess. Gastropubs in San Francisco are so clean and family-friendly!

Even though I arrived with fried chicken on the brain, I couldn’t resist the roasted beet salad starter ($9). The red and golden beats were paired with arugula, goat cheese, cara cara oranges, fennel, ground pepper, and a creamy dressing. All the ingredients were extremely fresh and at their most delicious (and nutritious) peak. Well-composed salads are kind of like art.

My three dining companions and I shared two orders of the fried chicken special ($18 per order). Each portion consisted of half a chicken and two sides. Our plates of hormone-free fried chicken arrived meticulously deboned atop toothsome grits smothered in savory gravy. The platter was finished off with a neat pile of buttery sauteed spinach.

Without bones to gnaw on, our fried chicken dinner was strictly a knife and fork affair. The well-seasoned and thickly battered chicken was fried to a delicious crisp, leaving the meat tender and juicy. The grits, gravy, and spinach, which were all great on their own, complemented the chicken very well. The Astronomer was so enamored with the gravy that he drenched his chicken in it before every bite.

My friends and I weren’t expecting such a gourmet fried chicken experience at a bar, but were pleased as heck with our dinner. There’s no question that Magnolia fries up a killer bird.

Thanks, Jon.

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Magnolia Pub and Brewery
1398 Haight Street
San Francisco, CA 94117
Phone: 415-864-7468

Restaurant Review
13 Apr 2009

Golden Deli – San Gabriel

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Golden Deli is considered to be Los Angeles’ best Vietnamese restaurant by many discerning diners. It’s too early in the game for me to chime in on which Vietnamese eatery I think is the city’s best, but Golden Deli is definitely an all-around solid joint.

In comparison to Cơm Tấm Thuận Kiều and arch-nemesis Vietnam House, Golden Deli has a spiffier and warmer interior. Pleasant ambiance isn’t something I seek out in Vietnamese restaurants, but I appreciate it where it’s found. The people who work here are also really fantastic—I had fun conversing with our waiter in my growing-worse-by-the-day Vietnamese.

My friend Carissa and I dined at Golden Deli on a random weekday for lunch. Even though the space was packed to the rafters, we didn’t have to wait long for a table to open up. We started off our midday Vietnamese banquet with an order of Golden Deli’s famous cha gio ($5.75). According to LA Weekly’s Jonathan Gold, “Golden Deli has the best cha gio, fried Vietnamese spring rolls, in the observable universe.”

The cha gio here are hefty and generously stuffed with ground pork, wood ear mushrooms, glass noodles, and carrots. The plate of greens and herbs served with the rolls was plentiful, and the nuoc cham was just right. There’s no doubt that Golden Deli churns out a tasty cha gio, but like a lot of Vietnamese foods found in these here parts, they’re far too large. As a result of their bulk, oil tends to cling to the wrappers, creating a heavier overall package.

Vietnamese food, even of the deep-fried variety, should always be light and fresh. The title of best cha gio in the observable universe goes to my great aunt Ba Sau—her pinky-sized rolls with perfectly blistered wrappers are unrivaled.

Carissa requested that I order her something fabulous, so I chose one of my all-time faves—com tam bi cha thit nuong trung opla ($7.95). The broken rice platter was comprised of three awesomely delicious and awesomely different pork preparations, along with two fried eggs. Carissa’s favorite was the tender pork loaf. She gave me a taste and I was very impressed—the loaf was steamed to perfection and tasted just like grandma’s.

I ordered a bowl of bun thit nuong chao tom ($6.25)—cool vermicelli rice noodles topped with grilled pork, grilled shrimp paste, crushed peanuts, fried shallots, and scallion oil. Beneath the noodles and meat were a heap of bean sprouts, shredded lettuce, and herbs. The bun thit nuong chao tom was highly enjoyable but would’ve been better if the shrimp paste had been served with its traditional sugarcane skewer. In a city brimming with great Vietnamese eats, it’s the little details that give one restaurant an edge over the others. Show me the sugarcane.

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Golden Deli
815 W. Las Tunas Drive
San Gabriel, CA 91776
Phone: 626-308-0803