451 Gough St
San Francisco, CA 94102
Dining date: 11/29/14
Corey Lee, best known for being ex-chef de cuisine of The French Laundry and for three-star Benu, opened Monsieur Benjamin over the summer. It’s a departure from his fine dining experience towards something more casual – a somewhat modernized French bistro. Given Lee’s pedigree, I was eager to give the place a try during Thanksgiving weekend.
The menu is extensive with a raw bar, a couple dozen small plates/appetizers and another dozen large plates/mains. My parents and I each ordered a small plate and ambitiously shared four mains.
306 Broderick St
San Francisco, CA 94117
Dining date: 11/30/14
Nopalito is the sister restaurant to ever-popular Nopa, located just a few blocks away (though there is a second location of Nopalito in the Inner Sunset). Whereas Nopa serves New American cuisine (that pork chop!), Nopalito serves up modernized Mexican fare. Tacos, quesadillas, ceviche and other Mexican flavors – they’re all here with a slight twist.
I really enjoy Nopa so naturally a visit to Nopalito was due. We came here on my last evening in SF during the Thanksgiving holiday on an evening when it was pouring rain. The rain clearly helped convince people to stay home as we had only a minimal wait for a table on this Sunday evening.
1420 Market St
San Francisco, CA 94102
Dining date: 11/28/14
Alta CA opened late last year, the latest from chef-restaurateur Daniel Patterson (Coi, Plum, Haven). The restaurant is one of the more notable SF openings in the past 12 months and has generally garnered praise for its Californian cuisine. My parents had dined here earlier in the year for lunch and found it unmemorable, but this would be their first time for dinner (and my first overall).
The menu is shared plates-based, ranging from $5 for deviled eggs to $26 for black cod. Between our party of three, we were able to sample seven of them with dessert as well.
Via della Purificazione 20
00187 Rome, Italy
Dining date: 10/24/14
While researching for restaurants to try in Rome, we came across this place – Osteria Barberini. It had very strong reviews everywhere we looked, including being a top 50 restaurant on TripAdvisor (4.5 stars on over 1700 reviews) and holding 4.5 stars on Yelp. The restaurant touts its truffle menus (especially as white truffles were in season) and reviews raved about the truffle dishes. Was exactly what we were looking for. We attempted to make a reservation and found dinner completely booked, however we were able to squeeze in a late lunch table.
Osteria Barberini’s menu has a lot of classic Italian favorites within its antipasti, primi, and secondi areas of the menu. However, there is an additional category featuring dishes using black and white truffles. While I wouldn’t go so far as to call them cheap, truffles (particularly white) were significantly cheaper in Italy compared to prices in the U.S. We first noticed this during our first night at Da Francesco, but Osteria Barberini’s pricing was also reasonable with white truffle dishes in the low-€20s and black truffle dishes in the mid-teens. We focused in on the truffle dishes (while in Rome!) and ordered a couple of items off the regular menu.
The Walrus and the Carpenter
4743 Ballard Ave NW
Seattle, WA 98107
Dining date: 11/6/14
I had one free evening on a quick business trip to Seattle, my first time to the city. Seattle’s got a ton of interesting restaurants and it was a difficult decision narrowing down to one. In the end, we decided on The Walrus and the Carpenter, Renee Erickson’s 4 1/2-year old oyster bar. The no-reservations restaurant has been consistently popular since its beginning, but we were able to squeeze in for an early dinner table after a 20 minute wait.
As expected, the focus here is on seafood particularly oysters. A large variety are always on hand (9 on this evening) as well as a bounty of other seafood small plates. A handful of garden, pantry, meat and cheese plates round out the menu.
Dining date: 11/27/14
This is my sixth time recapping our family’s Thanksgiving, which is tradition that’s been going on for as long as I can remember. Similar to past years, we have lunch at my mom’s side and dinner on my dad’s side. The vast majority of food is homemade (of course!) with my aunt and grandmother taking the leads.
Chinese Sticky Rice