Skip to content

Posts from the ‘American’ Category

The Astor Room

1/2 I don’t even bother attempting to keep up with new restaurants in Manhattan and Brooklyn first-hand anymore. I’m not out and about every night, the first few weeks are always crowded and awful and then when you’ve waited a month for a place to mellow out, the chef leaves. Queens, though? Totally manageable. How often does a new restaurant open in the borough with any semblance of fanfare? I take Queens over Brooklyn on many levels (we ended up seeing Blue Valentine in Kew Gardens after eating at The Astor room even though the movie’s playing in our own neighborhood—I like a quiet, sparsely populated theater).

Astor room entrance Located in the basement near one corner of the Kaufman Astoria Studios, the space functioned as Paramount Pictures’ commissary from the '20s until…I’m not sure. No matter, it has been reopened to the public and is serving cocktails and food evocative of the early 20th century. And no, it’s not a speakeasy despite its subterranean location, piano player and bearded bartender. The entrance is clearly marked by an awning—and a sign for valet parking—the first hint that this is a thoroughly Queens operation.

Other clues that you are not in Brooklyn: instead of the standard maximum bodies/minimal breathing room banquette along a wall, the tables are well-spaced (and there was no wait for one on a weekend night) and seat four, cocktails are $9, neither a 25-year-old nor 65-year-old would feel out of place, the ceiling is low, white and paneled like in an office building. Despite being more Victorian, a Brooklyn restaurant probably would’ve put in tin ceilings or some other bygone signifier, the wood wouldn’t be so pristine and glossy but artfully dulled down and roughed-up; the brass fixtures not so polished, if used at all. This photo sums up what I mean. The tiled walls are cool and are one of the few vestiges of the original space. The Astor Room is not hip and I can appreciate that. Not following the old-timey playbook endeared them to me.

Then there are incongruencies. Service is opening-week, over-officious–at points staff outnumbered the guests–though I’m certain once everyone gets into synch about formalities like when to replace silverware, where to position the glasses and not to remove bread plates (the rolls are like a focaccia/Cheddar Bay Biscuit hybrid and you don’t want a half-nibbled one whisked away) they’ll ease up.

It’s also difficult to overlook the prices of some of the entrees, especially those creeping over the thirty dollar mark (after an assessment, I see that five of the 29 are over $30 and the average price is $21, which is fair). That could be a tough sell for a restaurant that’s not quite a destination; just off Northern Boulevard’s car dealer strip, this commercial patch’s main draw is the multiplex theater (though, the beer garden, Pizzeria Uno and Applebee’s are also popular). For now, the clientele appears to be locals, particularly at the bar, maybe a few movie-goers and a number of curiosity-seekers like myself who’d like to see lobster thermidor and baked Alaska rescued from a continental, hotel dining past.

Astor room relish tray

The ice-chilled relish plate and sausage-topped crostini brought to the table while we scanned the menu was a nice touch. Just don’t mistake those stiff green stems for celery—a mouth full of fennel can be a surprise if you’re not expecting licorice. I particularly liked the pickled, turmeric-stained cauliflower.

Astor room new yorker

The New Yorker is like a whiskey sour, my go-to, with the addition of claret. The wine isn’t pronounced in taste but adds a nice rosy hue.

Astor room seafood tower

The shellfish platter for two looks a little sparse, but that’s only because they’ve split up the seafood into separate tiers (putting it all on one tray like I’ve had elsewhere makes it appear more bountiful). The Pine Island oysters, jumbo shrimp, stone crab claws and half a lobster tail (they threw in an extra shrimp and clams) served with mignonette, cocktail and tartar sauce were fresh and would be a fun light meal with a glass of Prosecco.

Astor room coca cola pork chop

The Coca-Cola pork chop is double-thick and big enough for a second dinner the following evening. The main reason I chose it is lame and it’s that the accompanying broccoli rabe and mushroom hash bound with heavy cream and a few tiny potato cubes were the least starchy entrée sides, but I ended up loving the pork chop because it was ringed with just enough fat, the medium-rare came out exactly that and the charred edges caramelized from the soda and reminded me of Filipino barbecue I’ve had made with Dr. Pepper. The cola really does add a vital layer of flavor.

Astor room beef wellington

Beef Wellington was the Saturday special (each night has one assigned—I’m curious about Tuesday’s chicken cordon bleu because I’ve never actually eaten the dish) and I do wish I’d snapped a photo when the whole pastry-wrapped bundle of beefy joy was presented to us before being sliced in the kitchen. The Astor Room doesn’t have many Saturdays under its belt yet, so they might not have considered asking preferred levels of doneness. James' was the first of the night to order the special and his two slices came from the end, solidly cooked through. Our neighboring table (yes, they’re well-spaced but I’m still nosy) that ordered a little later received pinker rounds, closer to the middle of the tenderloin. Not a meal-ruiner, but something to keep in mind.

Astor room valentino & the astoria

The Valentino is offered with gin, vodka or rye. I chose the latter for a cocktail that is Manhattan-esque with the bitter addition of Campari. The Astoria (orange bitters, gin, dry vermouth) is hiding in the background.

Astor room butterscoth ice box pudding

I ordered a second Valentino (I probably should’ve tried it with a different spirit) instead of dessert (hey, $9 is a strong incentive to overimbibe), but we were presented with a butterscotch ice box pudding, nonetheless. I won’t say no to that. Generously portioned, even split between two, the sweet three-layered dessert (there’s a ribbon of caramel and a chocolate base beneath the butterscotch top) with a dollop of vanilla gelato and what might’ve been malt powder, almost didn’t need the brownies. As I’ve stated before, I like my desserts gooey, caramelly and very American, basic sweet tooth concoctions. And I got it. 

I’m still not convinced that Manhattan dwellers will cross the East River (Dutch Kills or M. Wells are the only exceptions in the general area).  An average Brooklynite (or maybe just he people I know) won’t even venture beyond a 15-block radius, so it will take a lot to coax some onto the G plus a non-connecting transfer (or go through Manhattan) to arrive in Astoria. That leaves Queens residents and car-owners, which may be narrower than the restaurant’s intended audience–but a solid one. I wish them well.

The Astor Room * 34-12 36th St., Astoria, NY

 

 

Sage

Whether it’s on Twitter, blogs or even Nightline, I can’t seem to escape mentions of The Cosmopolitan. It’s unsettling. If you’re allergic to hype yet aren’t quite in the market for Robuchon, Sage, Chicago chef Shawn McClain's farm-to-table (not yet done to death in Vegas) restaurant in the Arias, strikes a satisfying balance. It’s stylish and adult with serious food.

As we now know, Las Vegas is the most expensive dining city in the US and indeed, there are entrees at Sage that approach the $50 mark. It’s why the four-course $79 signature menu—which is more of a prix fixe than a tasting—is good value. An additional $40 for wine (or beer) pairings didn’t seem outrageous either as long as you’re not set on prestige bottles.

Sage tuna tartare with marcona almonds

Tuna tartare with marcona almonds was the one-bite amuse. I was surprised at how accommodating the restaurant was.  (Then again, I imagine that non-stuffiness is part of the city's attraction for many.) An older Russian couple who were seated next to us weren’t drinking alcohol, only ordered soup and stated that they did not like seafood, so they were brought a different opening treat (I couldn't see or hear what it was).

Sage wagyu beef tartare

Wagyu Beef Tartare 
Crushed Caper Aïoli/Slow Poached Egg/Crispy Chocolate

I might eat beef tartare one or two times a year, so it was very strange that I ended up being presented with the dish and ordering it two nights in a row, though technically in two separate years. Obviously, the chocolate was wild card, and the wafers were bitter and a little nutty like cocoa nibs, not sweet.

Sage maine dayboat scallops

Maine Dayboat Scallops
Braised Oxtail/Wild Mushrooms/Salted Caramel Reduction

This also sounded like it had the potential to be sweet, but wasn’t. The broccoli rabe helped balance the richness.

Sage 48 hour beef belly
48 Hour Beef Belly
Chestnut Puree/Fig Glaze/Celery Hearts

Once again, a sweet-meat combination. The other choice, an Iberico pork loin also had a candied component: smoked dates.

Sage brioche bread pudding
Brioche Bread Pudding
Roasted Pecans/Meyers Rum Sauce/Brown Butter Ice Cream

I’ve stated my preference for gooey, substantial American desserts before, and this is exactly what I got.

Sage * 3730 Las Vegas Blvd., Las Vegas, NV

Fleur

You kind of know what you’re getting into going to Las Vegas for New Year’s Eve. Swap Times Square with a closed-off strip, and fill it with a sea of women tottering in stilettos and stuffed like sausages (bratwusts and pepperoni sticks) into skimpy casings. I consider this going-out look to be LA style because it’s certainly not NYC style unless you frequent the meatpacking district.

My criteria were to stay indoors, to avoid restaurants with jacked-up prix fixes and to steer clear of so-called ultra-lounges. Based on Twitter-checking, I could see that the food media was having fun at the newly opened It casino, The Cosmopolitan, but my brief peek on New Year's Day at the glossy complex full of oglers, families (I was more surprised at the number of restaurants and shopping centers/casinos that had No Stroller signs posted than the fact that many parents thought it was good idea to tote infants in the middle of the night through clouds of cigarette smoke and drunken mobs sipping two-foot-tall whalebones. Clearly, I’ve been in Brooklyn too long because babies in bars now seem normal) and the mob roughly lined up to get into Marquee, had me turning right back out the door (besides, I've already eaten at Jaleo in D.C. and we have Blue Ribbon Sushi and Scarpetta here). That’s just Vegas being Vegas, I suppose. I have low glitz tolerance, which is why I prefer the dowdy '90s casinos. I will be happy to return to The Cosmopolitan in 2025 when it will be nicely patinaed.

Fleur, Huber Keller’s freshly retooled (some would say dumbed down) Fleur de Lys, was a welcome antidote even if small plates aren’t the height of fine dining. (Alex at the Wynn just closed this week, so restaurateurs do what they must to stay in business.) The extensive wine collection is still visible behind glass upstairs, but gone is the $145 tasting menu, tablecloths and calm privacy (the open seating provided no buffer from the classic rock cover band blasting from a central pavilion, which I doubt was unique to New Year’s Eve). Now it’s just the flower, no lily and certainly no gilding it…well, for $550 you can order the entire menu and there’s always the $5,000 foie gras, Wagyu, truffle burger served with a bottle of 1995 Petrus.

Fleur sliders tartare

I was fine with an inexpensive bottle of prosecco and angus sliders (I know, technically mini-burgers) with blue cheese, bacon and pear. The fries were almost superfluous. My favorite dish was the rectangle of steak tartare with dollops of béarnaise vinaigrette and a raw quail egg. Not a forced small plate, just a little delight by design.

Fleur ribs shrimp

The unusually sticky, maple-glazed smoked pork ribs were served with flourish; a dome is lifted at the table and a poof of smoke is released. I wouldn’t say that the theatrics add to the flavor, though the presentation is fun. The filo-wrapped shrimp in a tropical banana curry sauce combined interesting flavors, but were gone in a second. Maybe too fast for their $17 price.

Fleur pate mushrooms

Similar to the tartare, I appreciate a simple fatty terrine. The rustic French dishes excelled over the shrunken American comfort food. This slab paired nicely with the tartly dressed salad full of sliced cornichons. However, our server said it wasn’t very popular and I noticed that it has been removed from the current menu online. The wild mushroom ragout was a concession to the vegetable-deficient meal we had assembled and with the exception of marinated olives, the softened fungus sautéed with thyme and garlic is probably the healthiest, non-meaty dish on offer. They do advertise a $45 “vegetarian indulgence” tasting.

Not that anyone cares about such things in Vegas. In fact, at 9pm, we were practically the only ones at Fleur focused on dining. Cocktails, and a plate or two shared amongst a group, was how Fleur was functioning on New Year’s Eve and how I imagine the newly casual restaurant will be utilized in the future.

I wondered where I’d end up when the clock struck midnight. Who knew it would be at an uncool, no cover bar in the Excalibur, next to a theater advertising Carrot Top, drinking a frozen pina colada from a machine with a shot of rum floating on the surface. I toasted the elderly woman sitting alone (what appeared to be two teenage granddaughters showed up shortly thereafter and I felt better) in a booth next to mine and saw my future.

Fleur * 3950 Las Vegas Blvd., Las Vegas, NV

Tadich Grill

Tadich Grill, said to be the oldest restaurant in San Francisco, reminded me a bit of the Grand Central Oyster Bar. It’s certainly not as loud and sprawling, but it’s a seafood-centric icon, not as inexpensive as the surroundings might suggest, and favored by both tourists and commuters.

Tadich grill counter
During my late lunch at the bar, solo men close to retirement age and older with a newspaper and a martini for company, filled empty counter seats on my right and left. They were there for dinner, seemingly clocked out at five on the dot. It could’ve been 1960 or 1980; the only thing missing being clouds of cigarette smoke.

This is the San Francisco that I enjoyed the most, not the local, seasonal ethos that’s an obvious culinary draw, but lazing about in eateries that haven’t firmly settled into the twenty-first century yet. Just a few hours earlier at proper lunch time, I’d taken in the bar scene at Fishermen’s Grotto, another reassuring time capsule.

Tadich grill cioppino
Cioppino is a big thing at Tadich Grill, but it’s not what I ordered.

Tadich grill sand dabs
Sand dabs (or sanddabs, depending) are a regional flat fish. I just liked the sound of their name. Served breaded and pan fried, drizzled with a thin white sauce (homemade tartar sauce on the side), steak fries (my enemy) and institutional steamed cauliflower and broccoli, my meal could be construed as bland and geriatric—at least in comparison to how I might normally prefer my seafood.

Tadich grill exterior

But this is exactly what I’d want to be served at a 161-year-old restaurant. Just as a Harvey Wallbanger would be appropriate at Eddie Rickenbacker’s and nearly no place else. It’s just the way it’s supposed to be.

Tadich Grill * 240 California St., San Francisco, CA

 

Wall & Water

When asked what made me decide to try Wall & Water (it had already been determined that I wasn’t a hotel guest, but worked up the street–really those are the only two reasons someone would be dining in this nowhere edge of the city) I didn’t have the heart to admit that it was a Village Vines 30% off promotion. Normally, I’d shy away from $14 cocktails, “house-pressed” ginger syrup or not. But a $9.80 dark & stormy? Sure.

The manager is painfully attuned to the service being described as “hot and cold” in the doubled-up New York Times review from August. Consequently, they’re kind of overdoing it now, falling hard into the ingratiating end of the spectrum. Not that I’m calling for more aloofness, just balance.

The food, however, hits all the right new American notes. Raw bar, charcuterie, artisanal cheese? They’ve got that too. Overall, the menu is a little pricey but good as opposed the little pricey but middling that plagues nearly every establishment in a ten-block radius (Setai excluded). I would return if I had an expense account type of job, and recommended it to someone I work with who probably does.

Wall & water butter

The salt-sprinkled hunk of butter drizzled with olive oil and goat cheese topped with cracked black pepper added variety to the bread basket.

Wall & water swordfish confit

The swordfish confit starter would’ve been better for sharing. It was hard to gauge serving sizes based on price. Fifteen dollars of seafood could be a few bites or it could be substantial like these three slices of mild, firm fish. The dish was appealing but not exciting enough to hold my attention. The smoked trout with pickles and beets might have been more my style.

Wall & water pork chop

It’s hard to go wrong with a pork chop, especially with such handsome grill marks. I enjoyed the slightly unusual pairing of meaty pinto beans and horseradishy slaw. Potatoes would just be too obvious and I’ve been trying to take a break from heavy starches, so this was perfect.

At its core, Wall & Water is at hotel restaurant in the Financial District. Lots of suits, and for nearly an hour I was the only female in the dining room. Eventually, a young guest was seated next to me who ordered swordfish (an entrée, not my appetizer) a glass of water and blew through his meal in minutes, sunglasses on, iPod buds in ears the entire time. This is what’s going to happen to all those kids glued to DVR players at the table when they grow up.

Wall & Water * 75 Wall St., New York, NY

 

Mr. Bill’s Terrace Inn

Mr. bill's terrace inn entrance

“See?! I’m getting my Orioles hat out of the trunk.”

Mr. Bill’s is the kind of place where the older gentleman in slacks, who appears in photos at various ages on the wall along with maritime art and sports memorabilia, sits on a stool guarding the dining room from the bar and will begrudgingly take your name down. Maybe he doesn’t want you there. Locals only.

Mr. bill's terrace inn bar You’ll drink a couple Yuenglings at the substantial rectangular bar while kids commandeer the pool table and cropped-haired ladies who remind me of women my grandma would know, women who three decades ago might’ve worn t-shirts that said liquor in the front, poker in the rear, sip brown liquor on ice through little straws. Maybe you’ll be tempted to play Keno but shy away because you’ve only partaken in Oregon and maybe it’s different in Maryland. You don’t want to look like a New Yorker.

Mr. bill's terrace inn dining room If you’re lucky, your name will be called in under an hour and you’ll be led from one windowless room to another. Vinyl booths and long communal tables covered in brown paper. No metal cracking implements, just wooden mallets and sturdy plastic knives. It’s hard to say if it’s a bar with a restaurant or a restaurant with a bar. You’ll order a dozen Old Bay-encrusted crabs; big ones for $50-something or even bigger specimens for maybe ten dollars more. They’ll be worth the work; none of that shrunken crustacean all you can eat business where you burn out, fingers cut up and still hungry.

Mr. bill's terrace inn crabs

Mr. bill's terrace inn table

Mr. bill's terrace inn buckets In fact, you might not even be able to finish your share of crabs because you’ve ordered a pitcher of beer, and some cheddar-topped crab dip too. Served with pita triangles? That seems kind of fancy.

Mr. bill's terrace inn crab dip

On your way out, the gatekeeper slaps you on the back. No Baltimore cap needed, afterall.

Mr. bill's terrace inn sign

Mr. Bill's Terrace Inn * 200 Eastern Blvd., Essex, MD

Hill Country Chicken

Hill Country Chicken really wasn’t what I had expected. The cute, ‘50s farmhouse décor, plenty of open seats and an abundance of choice, not a single item sold-out, were all pluses. My restaurant pessimism over newish restaurants was squashed flat.

Hill country chicken drumstick & thigh

I wouldn’t say that the heat lamp setup is kind to the fried chicken, though. Pre-Willie Mae’s Scotch House visit, I would’ve been fine with this dark, denser, paprika-heavy approach (the Mama El’s style with a crushed cracker crust is actually pretty tasty, but for me the skin is the whole point of frying poultry) but now I’ve been spoiled by a lacier, golden version that will satisfy after only one thigh. Of course, Hill Country would certainly fix a Manhattan fried chicken craving if New Orleans isn’t in your immediate future.

Hill country chicken selection

Sides are perfunctory. I’d rather fill up on the fried pimento cheese sandwich, shown wrapped in red-and-white gingham paper in the back. The crisped treat is salty, gooey and not greasy in the least.

Hill country chicken pimento cheese sandwich

Cut into quarters for sharing.

Hill country chicken pies

I think I liked the pies more than my tablemates, as it came out that they are cake people. I like pies of all sizes; shrunken ones with more crust to filling ratio don’t even bother me the way it does others. Then again, I also like more cupcake than frosting and more bagel than cream cheese. My choice, the bourbon pecan, didn’t have much whisky flavor or sick corn syrup sweetness that I want in my southern-style desserts. The peanut butter chocolate and special of the day, a mash-up of chocolate and butterscotch chips, walnuts, coconut and condensed milk like an Eagle magic cookie bar in a pie shell, more than made up for the pecan pie’s relative austerity.

The only true downer was the lack of a liquor license. One-third of my group was very interested in the watermelon wheat beer listed on the menu, the other third doesn’t drink and me, I loathe melons but could’ve stood a beer or two. I will admit that the Boylan fountain drinks with unlimited refills (at least no one was monitoring return visits) was pretty cool even though I don’t drink soda. Never having developed a taste for pop, it’s the only food (is it a food?) I can be self-righteous about (please don’t take away my fat or alcohol) and probably why I don’t get the uproar over proposing no soda purchases with food stamps. Is fizzy fructose a want or a need? When I got food stamps decades ago, I bought crazy shit like smoked salmon and hot cross buns, so who am I to say?

Hill Country Chicken * 1123 Broadway, New York, NY

The Hurricane Club

Both refined and junky—broccoli with Cheetos? Yams with homemade ranch dressing?—at Park Avenue Autumn, chef Craig Koketsu cooks the kind of food that I like to eat.

Hurricane club dining room

The food at Hurricane Club, a dark, glossy, multi-level restaurant that looks more '70s-art-deco-adaptation than Polynesian, is even more snacky. A few cocktails, a selection of pupu and a shared plate or two is more than enough. It’s a scene for nibbling not a multi-course meal.

Hurricane club pupu platter

In fact, you’re only presented with a cocktail and pupu menus when you first sit down. I would've preferred seeing the other dishes before making a choice. The Imperial Platter showcases a selection (not up to you) of five of the nine offerings ranging from Asian-ish fried, taro-wrapped shrimp to new American near-cliché in the form of beets, toasted walnuts and goat cheese tucked into cones (don’t let Andrew Knowlton and his hair hear about this). The finger sandwiches with peanut butter, guava jam, prosciutto and Thai basil were as distinct as the croque monsieur spring rolls were muddled. Devilled eggs, meant to be Samoan in some fashion, rounded out the set.

Hurricane club #17Not only are the drinks not particularly tiki (most of the rum is found on a separate list to be taken straight) they were surprisingly unsweet, so much so that it almost felt like they were making a statement with their bitters. Take us seriously, please. The only place I drink sweet, fruity cocktails is at Cheeseburger in Paradise because come on, garnishes a.k.a. garnimals wearing miniature sunglasses? I prefer a stiff drink yet my #17 (Montecristo spiced rum, coconut, lemon grass, kaffir lime and coconut nib bitters) from the Boat Drinks section, teetered so close to savory that I almost felt like I was drinking food. I’m not saying I didn’t like it.

Hurricane club peking roast pork

The peking duck-style pork was decadent, an undeniable success—and pricey. Positioned right in the center of the menu like a bull’s eye, the not-so-subtle psychological nudge worked on us. Besides the awkwardness of trying to fit angled chunks into the fluffy steamed buns, the meaty + fatty + crispy skin combination made a more than fitting substitute for the more typical rich poultry. Ginger sauce was an interesting extra, but the traditional hoisin, cucumbers and scallions did the job by themselves.

Hurricane club green glass noodles

Sides were a gut-busting mistake with the amount of food we already had ordered. The bean thread noodles with a Thai basil pesto were much heavier than I expected, thanks (or no thanks) to the parmesan.

Hurricane club asian patatas bravas

I loved the Asian patatas bravas, though. I imagined there would be a red blanket of Sriricha to mimic the spicy, Spanish-style tomato sauce but these potatoes were completely unique, fried hard for an extra crisp exterior and cut thick enough to maintain soft middles. I worry about such stubby cuts veering into horrible steak fry territory. A mystery sauce (I couldn’t see it from where I was sitting) is poured over the potatoes tableside and is pure umami. All I know is that bonito flakes are involved and that the liquid is pale, possibly clear—maybe it’s infused oil? An ultimate bar snack, these would probably be even better with beer.

Hurricane club #88

After I knew the score, I went straight to the Strong section of the cocktail list, no playing around with creamy and the fruity. The #88 (Patron Silver, kalamansi, cinnamon bitters and house made triple sec) was like a pleasingly sour, bone dry, margarita (I wasn't expecting a salted rim) with an extra cinnamon hit from the floating roll of bark. It actually paired well with the fatty and rich pork and potatoes. However, the woman sitting at the table next to me sent hers back to be sweetened up.
 
The Spanish-speaking gentlemen on my other side were sharing a bottle of Chardonnay, so obviously, not everyone was enjoying the cocktails. Much of the Friday evening crowd appeared to be kicking off their night, taking the club part of the name seriously. The wine drinkers, kind enough to offer us some of their sweet potato fries (those sides are heavy!), had Greenhouse in their future. Me, I was just trying to figure out how The Smiths snuck onto the bass-heavy play list. Sixteen, clumsy and shy? Not on Park Avenue South.

The Hurricane Club * 360 Park Avenue S., New York, NY

Bread Bowls ‘R’ Us

Like taco salads served in fried tortilla shells, it’s hard to take a bread bowl seriously.

The starchy serving device was the butt of a joke on Weeds a few weeks ago. In what will likely be the only amusing blip of the entire season, Andy remarked to his new boss, a snobby French hotel chef in Seattle, “I noticed you’re still serving things in bread bowls. That is so ‘80s.”

A few months ago on the JFK Airtrain, a loud man with a heavy Brooklyn accent discussing where to eat on the way home, described a chicken salad in a bread bowl as “bangin’.” I immediately wanted to know where they were going and swear I heard “Jordan’s.” The only Jordan’s I know is a lobster place, promisingly near the airport, but there’s no bread bowl on the menu that I can see.

In August I read Tao Lin’s Richard Yates (as part of the Rumpus Book Club, which has been some of the smartest money spent in recent history. I’ve read more fiction in 2010 than I have in over a decade, years lost to the internet. Don’t tell anyone, but I only thought to read anything by Richard Yates because of this title. Last night I finished The Easter Parade and am still processing it. I only watched Revolutionary Road on the flight from Bangkok in March because I was so bored and had so much time to kill—I had no idea the story was so bleak. I wonder if everything Yates wrote is full of the kind of loneliness and despair you shouldn’t curl up with on a 20-hour-flight) and liked the book more than I thought I would even though I probably wouldn’t like the author who seemed to be very much present in the protagonist, Haley Joel Osment. Uh, but he and Dakota Fanning refer to bougie, white trash types as “cheese beasts” initiated by Dakota Fanning’s mom bringing home crab Rangoon, pretty much my favorite junk food ever. Being a major cheese beast, I took offense. The shorthand could’ve easily been replaced with bread bowls.

But to the point, I had no idea that San Francisco is the epicenter of bread bowl culture. I knew better than to stroll around Fishermen’s Wharf, but it had to be done, if only to try and dredge up some tucked away nostalgia from barely remembered childhood visits.

Fishermen's wharf bread bowls

I don’t remember all of these hawker-type stalls with pre-scooped loaves of sourdough waiting to be filled with chowder and shrimp salads.

Bread bowl birds

The pigeons might love bread bowls even more than the tourists. 

Pigeon in a bread bowl

This bird was using a stale loaf as an edible perch.

Seafood salad bread bowls

One cheese beasty/bread bowl-esque activity I long grew out of is buying souvenir t-shirts on vacation. Then again, I just don’t wear t-shirts.

1983: I was bought a lavender sweatshirt that read San Francisco in an electric ’80s script and had geometric shapes floating in the background. I loved it so much that I completely over-wore it in sixth grade. A fact directly broadcast to me by Nathan, a biracial popular kid (his being the only black male student in our class raised his social standing) who punched me his first week as a new kid in third grade because I corrected him when he asked, “Where’s the libary?” No one likes a goodie two shoes (even my mom who replied, “that’s their business” when I told her that Nathan said his parents smoked pot—and they were cops!). “How many years have you been wearing that sweatshirt?!” he chided. It totally hadn’t been more than a year; it probably just seemed longer. Thanks to the magic of Facebook, I saw photos from my double-decade high school reunion earlier this month and he was the only youthful-looking, non-obese person in the bunch. I imagine he’s still popular.

1987: During a San Francisco pit stop on the way to Patterson that only involved my dad and sister, I bought an oversized Fido Dido t-shirt featuring the Coit Tower and some loopy text that ended with the line “sometimes I get lost but it’s ok.” That shirt never got made fun of (at least not to my face). Even though there isn’t a Wendy’s on the wharf now, I’m 90% sure that’s where we ate that afternoon. I skimmed through some local alt-newspaper and fixated on a photo of a man in a band called Pray for Rain that I’d never heard of (I suspect this is the same person) and thought San Francisco must have much cooler guys than Gresham, Oregon. My sister and I tried tracking down a postcard with a photo of Andy Warhol to mail to our friend who insisted she didn’t know who he was. He’d just died. Later, we got called “punkers” at a mall in Santa Rosa while eating See’s candy on a bench, which is kind of the opposite of punk.

Fishermen's grotto

On this bright and cool 2010 afternoon, I wasn’t planning on eating anything at Fishermen’s Wharf. We still had a late lunch planned for Tadich Grill and Laotian food in Oakland for dinner. Yet I couldn’t resist the lure of the festive, candy cane striped poles decorating Fisherman’s Grotto, standing out like little rainbow beacons among bread bowls. I remembered those carnival-esque, giant birthday candles from an earlier visit, when they already seemed of another time, as anachronistic as the “hamburger sandwich” still being served on the Little Fisherman’s section of their menu.

Fishermen's grotto bar

Fishermen's grotto beer First, we peeked upstairs at the enormous near-empty dining room. The adjoining bar is amazing with shiny, blue tufted chairs, but it wasn’t open. I’m certain nothing but the prices have changed since 1983, or even 1953, the date on the painting in the small ground floor bar where we settled into stools in the back and ordered two pints of Sierra Nevada Pale Ale.

A raucous crew of middle-aged men (truly middle aged, 59-61, give or take, not the current anyone-over-35 usage) ordering lunch and drinking red wine (wine is so not an elite thing on many pockets of the west coast) were hamming it up with the bartender, obviously a careerist, adept at engaging tourists as well as holding his own with locals. I never wanted to leave. The only thing missing was the presence of cigarettes, though the musty scent still lingered in the wood paneled pores of the narrow room, impossible to Febreeze away even 12 years after the 1998 ban decreed on a piece of paper tacked below the bowling trophies and above the busts of composers.

If I were unable to see the bay outside the open doors, I would’ve sworn we were in a classier Carroll Gardens social club. “Sicilian” was bandied about; some were Italian, some of their wives were from the Mediterranean island. Turns out that everyone including the bartender had grown up together in San Francisco and were having a reunion and seemed to be having a hell of a lot more fun that I would’ve at my high school meet-up that as going on this very same weekend.

Apparently, the wharf used be dominated by vendors with fresh crab. I did not ask about when bread bowls came on the scene.

Fishermen's grotto bread bowl clam chowder

We did order one, though. No disdain. Why was I feeling sheepish? It’s merely thick, starched up clam chowder surrounded by baked sourdough, not a foodie scarlet letter necessitating BB to be scrawled across my chest.

We spent so much time soaking up the scenery that we threw off our whole day’s schedule, barely making it in the door of Vientian Café before closing. I wouldn’t have said that a bread bowl was a fair culinary trade for a plastic container of tripe-filled beef larb with fermented fish sauce, but the experience would’ve been.

M. Wells

Between servers ignoring tables speaking English (i.e. us), snickering about my cleavage—and the bizarre last straw—finding a screw in one of our dishes, my experience with foodie-approved Au Pied de Cochon was unappetizing to say the least. I would never return unless I felt like being hazed like an outcast in a high school cafeteria.

So, when I heard about Au Pied de Cochon by way of Long Island City, my first thought was "These fuckers?" Ok, ok, M. Wells turned out to be the project of just one chef from the Montreal restaurant and his wife. Innocent until proven guilty.

M wells coffee

And the gussied-up diner ended up being completely charming despite my aversion to brunch, or more accurately brunchers. I think one of its saving graces is the isolated location, despite being right across from midtown with a 7 stop feet from the front door. There was a small crowd when we arrived around 1pm, and we probably could’ve gotten a table within ten minutes but opted for two empty stools at the end of the counter.

M wells doughnut

I didn't even mind the languid pacing—I had my coffee (Oslo, not Stumptown) and wasn't in any hurry. However, the dense, cakey doughnut brought over to buffer the lag between ordering and receiving our food was appreciated. 

M wells escargot & bone marrow

I'll order anything involving bone marrow and was curious what how escargots bone marrow with shallots and red wine puree might be presented (I'm not one of those customers who asks questions). Tight quarters with nearly everything on display, we happened to be sitting across from a prep cook so I could see this dish being composed. A bone halved lengthwise gets dotted with pink and gray blobs, then heaped with breadcrumbs and parsley, ready for the broiler. Crispy and unctuous, this preparation felt like a tiny luxury rather than the purist, fatty style more typically served.

M wells pickled tongue

The pickled pork tongue was a last minute extra, and I'm glad I squeezed it in. The tongue was tender, almost pot roast shreddable, and wonderful with the flaky housemade (the worst word but accurate) soda crackers and sharp mustard. None of it was much to look at on the plate, but this is exactly the kind of spartan snack I'd love to come home to after work.

M wells egg sausage sandwich

I did not partake in the already renowned breakfast sandwich on a housemade (there it is again) English muffin. I'm just not crazy about breakfast sausage; I think it's the sage. Then again, my sense of taste and smell could be off because I kept getting a very mild whiff of durian throughout the meal, and it turned out it was coming from this handheld meal. Weird. James declared the sandwich better than what he churns out on his completely unnecessary all-in-one mcmuffin making gadget. A win for M. Wells.

M. Wells * 21-17 49th Ave., Long Island City, NY