Zaré at Fly Trap

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Zaré at Fly Trap bills itself as “Mediterranean cuisine with modern Persian influences.” While that’s true, much of the menu is also a refreshing take on Iranian cuisine, light years apart from the home-cooked (but equally delicious) fare that I grew up with. Located in San Francisco’s SOMA district, the restaurant’s interior oozes a swank, warm vibe that compliments the high-end Mediterranean and Middle Eastern fare.

When I visited with a group of friends, I was told we had to try the Minted Memory cocktail, composed of Bombay gin, Pim’s No. 1, lemon and minted vinegar syrup (or sekanjebin, in Persian). Deliciously not too sweet and not too sour, I made a mental note to revisit Zaré’s list of Mediterranean cocktails on my next visit.

Next came our appetizers. We started with a smoked salmon amuse-bouche, garnished with a tiny dab of crème fraiche and fresh dill.

Smoked Salmon Amuse-Bouche

Our next dish was the pistachio meatballs.

Pistachio Meatballs

Served with a harissa, honey and pomegranate glaze, Iranians may recognize this as kofteh. Ordinarily I’m not a huge kofteh fan, but this was wonderful. The meatballs were hearty but moist on the inside, and the glaze was more tangy than sweet, which I prefer.

Next came our yogurt-marinated flatiron steak kabob.

Yogurt-Marinated Flatiron Steak Kabob

This was served alongside a radish-flecked herb salad (a modern take on the Iranian sabzi that is served with most meals), mast-o khiyar (or minted yogurt and cucumbers) and lavash flatbread. Kabob is comfort food to me, so this kind of presentation was such a departure from what I typically associate it with. Not that I minded, though. The steak was tender and marinated to perfection.

I had the morel and spring pea risotto as my entree. I’m not sure if it was because I was already stuffed from incredible appetizers, but this was my least favorite dish of the meal.

Morel and Spring Pea Risotto

I loved the morel mushrooms, but the risotto wasn’t warm enough and the consistency was thicker than what I’m used to. Still, the flavors were good.

I couldn’t really eat anymore past this point, but we ordered a plate of profiteroles for dessert.

Profiteroles

Rich and decadent, these chocolate ice cream-filled babies are totally worth it if you can spare a little extra room in your stomach.

Zaré at Fly Trap is a refreshingly unique take on an ancient and delicious cuisine that isn’t innovated nearly often enough. The thought and heart put into these dishes is evident in the way they’re served and if you happen to see the owner and chef, Hoss Zaré, while you’re there, you’ll know what I mean. His sense of hospitality and the menu full of surprises means there is always something new to look forward to at Zaré.

El Metate

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It’s amazing how I managed to live in San Francisco for several years and yet never visited El Metate. Until now, that is. Tucked away on Bryant Street in the Mission, El Metate is fresh, affordable and casual. The service is super friendly, so I never mind waiting in what is often a long line to order my burrito.

Now, I’m usually a taco person, but at El Metate, it’s all about the burritos. Specifically, the chile Colorado burrito.

Chile Colorado Burrito

Stuffed with a warming red chile sauce, steak and potatoes, it’s one of my favorite burritos, hands down. Potatoes might seem out of place in a burrito, but not here. The mouthwatering spicy sauce brings everything together and for reasons that I can’t quite put my finger on, it just works. Paired with an agua fresca, it’s a deliciously satisfying meal.

El Metate’s ambiance is cheerful, with a light and airy dining area that can get pretty crowded. The crowds are worth it though; after all, this might be the only taqueria in the Mission where I’ll happily forgo my usual order of carne asada tacos for a burrito instead.

Humphry Slocombe Ice Cream

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With flavors like Secret Breakfast (bourbon and cornflakes), Collaborative Evil Ale, Government Cheese and Pistachio-Bacon, it’s easy to dismiss San Francisco’s Humphry Slocombe Ice Cream as another hipster trend. I admit that I was skeptical when I queued in line at their Mission District store but my doubts were quickly erased once I had a taste of their ice cream.

The staff at Humphry Slocombe are happy to provide little samples of whatever their twelve flavors of the day are if you simply ask. After a couple of tastes that I didn’t really care for (Salt and Pepper and Strawberry Candied Jalapeno), I decided upon their Blue Bottle Vietnamese Coffee ice cream.

Vietnamese Coffee Ice Cream

I love Blue Bottle coffee, and I love Vietnamese coffee, and I love ice cream. I love this flavor. Despite some of the more wacky combinations, Humphry Slocombe does an excellent job of hitting the nail on head when it comes to flavor accuracy. Plus it doesn’t hurt that their ice cream is incredibly rich and creamy.

I keep hearing that Secret Breakfast is among their best flavors so I already know what I’m ordering the next time I go. That being said, it’s going to be a challenge to keep myself from ordering flavors like Boccalone Prosciutto or Peanut Butter Curry out of sheer curiosity. Even if some of Humphry Slocombe’s flavors border on comical, they’re serious about quality. Just make sure to sample your flavors before you order.

Boat House

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It’s easy to miss Boat House as you drive along scenic Highway 1 in Bodega Bay. If it weren’t for the seafood-scented smoke rising from the nondescript, small light blue building, you might miss the restaurant altogether. But it’s worth seeking out and has long been my go-to place for a casual lunch whenever I’m the area. The seafood is fresh, the prices are very reasonable and the beachfront patio view is beautiful.

My favorite items on Boat House’s menu are the barbecued oysters, the fish and chips, the fried clams and the clam chowder. It was tough to decide, but on my last visit, I ordered the barbecued oysters.

BBQ Oysters

I can’t say enough about how fresh these oysters are. They were a little smaller than usual, but perhaps the size of the oysters depends on the season. The barbecue sauce that the oysters are served in is usually more buttery too, but no matter. They were still delicious, briny and full of flavor.

If it’s greasy goodness you’re after, go for the aforementioned fish and chips. Served with a fantastic tartar sauce, the batter is crispy and the thick-cut fish is firm and flaky. The only downside is that it’s so heavy that you may need to be rolled out of the restaurant.

In tourist-filled beach towns, seafood restaurants are often a dime a dozen and it’s easy to run into a bland meal. Boat House, on the other hand, consistently serves up flavorful and fresh dishes, and with a view to boot.

Geta Japanese Restaurant

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Recession-friendly sushi may sound like an oxymoron (or a recipe for gastrointestinal disaster), but it doesn’t have to be. The first time I visited Geta Japanese restaurant right of off Piedmont Avenue in Oakland, I was worried that something must be lacking for their menu to be so affordable. Toro nigiri for $7.50? Suzuki rolls for $4.50? Spider rolls for $5.75? Seriously?

I was apprehensive, but as it turned out, there was no need to be. After being seated inside Geta’s busy and cramped quarters, my dining companion and I ordered a plate of gyoza to start.

Gyoza

The gyoza were hot and super crispy, and while the filling was a little lacking flavor, the accompanying dipping sauce made up for it.

Next came our avocado tuna roll, tekka maki, and Philly roll.

Avocado Tuna Roll, Tekka Maki and Philly Roll

The bluefin tuna was fresh and tasted wonderful, almost slightly sweet. The texture wasn’t as firm as the tuna I’ve had elsewhere, but I liked it. I won’t comment on the Philly roll since I don’t like those to begin with. Cream cheese and raw fish just don’t mix in my world.

We moved on to our next plate: salmon skin sushi and a suzuki roll.

Salmon Skin Roll and Suzuki (Striped Bass) Roll

The roll’s bits of crispy salmon skin and crunchy cucumber were a delicious combination. The roll was a little light on the salmon, but I can’t really complain at the price. The suzuki, or striped bass roll, was my favorite of the meal. Perched atop a thin strip of fragrant shiso leaf, the bass was drizzled in a light sauce that was incredible.

We were full at this point, but we still had one more roll to tackle: the spider roll.

Spider Roll

I love soft-shell crab so spider rolls are usually one of my favorites. This was definitely fresh, but the roll was pretty heavy on the rice. As much as I wanted to, I couldn’t finish this one.

Dining at Geta is a very casual affair, so don’t expect upscale ambiance or formal service. Service is brisk and friendly and the restaurant is very small, so be prepared to stand in line. At these prices and quality, the wait is easily worth it.