The Slanted Door

Slanted Door is one of those Ferry Building staples. It's always bustling with people; locals and tourists alike. It offers delicious modern Vietnamese food in a contemporary, open, airy space. If you don't happen to have a reservation (highly recommended for both lunch and dinner), they do take walk-ins. So one sunny Saturday morning we cruised the Farmer's Market and after eying the fresh produce and inhaling the delicious food aromas, suddenly we were hungry. We put our name on the wait list and 20 minutes later, we were seated overlooking the bay. That's the great thing about this restaurant - no matter where you sit, you can view the fabulous San Francisco Bay. And on a day like this (warm, sunny, not a cloud in the sky), it was perfect for a window seat. 

It's always fun to try as many things as you can at any restaurant. Slanted Door's menu is conducive to sharing. So that's exactly what we did. We ordered the following:

• crispy vegetarian imperial rolls, taro root, cabbage, glass noodle, roasted peanut 
• grilled organic chicken, rice vermicelli noodle, imperial roll, cucumber, mint  
• star route farm baby spinach, garlic, caramelized shallots

Everything tasted delicious and refreshingly healthy, aside from the "crispy" (a.k.a. fried) imperial rolls. They have a quite an expansive selection on non-alcoholic beverages, so instead of the typical weekend Bloody Mary or Mimosa, I opted for their twin girls pomegranate spritzer and Reid tried their lychee-infused iced tea. Such a great Saturday...I love long, leisurely lunches!

Slanted Door has become quite a staple in the city. It is so popular, in fact, that they started a chain of to-go restaurants. Out The Door offers selected dishes from Slanted Door, as well as new menu additions, so you can still sample the delicious Vietnamese cuisine, even if you don't want the complete dining experience. With three locations in the city, it's hard to miss. Grab and go for dinner or lunch. It's so easy!  

Slanted Door, 1 Ferry Building #3, San Francisco, CA 94111.

Oxbow Public Market

We spent the weekend in Napa recently, celebrating a friend's birthday. On our way out of wine country, we stopped at the Oxbow Public Market to check out the upscale "food court" I have heard such good things about. It was so much fun walking around this expansive warehouse, perusing the restaurants, gourmet foods, gifts and wine. Since it was early AM, we opted for brunch at C Casa, a Mexican eatery. We both ordered the Huevos Rancheros, two white corn tortillas smeared with black beans, 2 eggs over medium, pico de gallo, roasted corn relish and chipotle aioli. Order, pay, find a seat and wait for them to call your name. It's a simple, no fuss way to grab some gourmet eats. 

Ritual Coffee (location in SF, as well), had quite a line, with everyone in need of their early morning java kick. If it had been later in the day, we could have taken advantage of Hog Island Oyster Company and Oxbow Wine Merchant & Wine Bar...sample some cheese, have a glass of wine, maybe order some oysters. I guess we'll save that for next time.

In case you are craving sweets, Kara's Cupcakes set up shop in the Market. Kara's is a cupcake staple in SF, so for those who can't venture to the city, now you can sample them in Napa!  I was tempted to have dessert for breakfast. I mean how yummy do these look?

Check out Oxbow if you are planning a visit to Napa anytime soon. If not to eat, you can always buy food gifts for friends and family. I was tempted to buy some olive oil from The Olive Press for my mom. There were so many different olive oils to choose from...who knew? 


Oxbow Public Market, 644 First Street, Napa, CA 94559.

Norma's

The first time my mom visited me while I was living in New York, we brunched at Norma's. Tucked away in Le Parker Meridien hotel; it truly is a brunch gem. She could not stop raving about the meal (nor could I), so going forward, anytime she was in town, we made a stop at Norma's. I have since moved out of New York and I deeply miss my brunch visits.

Norma's Doughnuts

But I stumbled upon some great news. There is another Norma's...on the West Coast! It is located in the Parker Palm Springs (same affiliation as the New York hotel). Although we tend to stay in La Quinta and it is a 45 minute drive to PSP, I convinced Reid it was a great idea to make the trek because the brunch is that good. He suggested we bring our moms. Perfect! My mom was beyond thrilled when she heard the news.

Mod entrance to the Parker

We picked the perfect day to brunch. It was sunny and warm so we sat outside, shaded under brightly colored awnings and paper lanterns. The restaurant was bustling with LA hipsters who appreciate the hotel's mod 60's decor. All of us perused the menu, salivating over the options. I forgot Norma's had such an expansive menu...what to get, what to get? We shared Norma's Doughnuts, with lemon custard and blueberry jam and ordered the following:

Waz-Za: Waffle – Fruit Inside Fruit Outside, Crackly Brûlée Top

Artychoked Benedict With Truffle Porcini Sauce

Truffle anything, artichokes, mushrooms and benedicts - everything I love, packaged into one amazing dish! I think this might be my new favorite benedict. Instead of an Engligh Muffin, Norma's uses an artichoke heart. Umm...yum.

 Normalita’s Huevos Rancheros

Who doesn't love huevos?

Chicken and Wild Mushroom Omelet with fire roasted peppers

Needless to say, we all had to nap afterward. 

Norma’s, 4200 East Palm Canyon Drive, Palm Springs, CA 92264.

Hideaway Passover

It has been rather dreary in San Francisco so Reid and I were more than excited to get down to La Quinta for the long Passover/Easter weekend. The weather was absolutely gorgeous which made it hard to come back to rainy SF. We spent three blissful days indulging in some much-needed R&R: lounging by the pool, playing golf and eating delicious meals with the family. Friday was Passover so Reid's Mom, Robin, decided to cook dinner to celebrate the holiday. Although it wasn't your traditional Passover meal, it was still a great excuse to get the family together. And who doesn't love a home cooked meal? I, for one, am never opposed.

We started out the evening with cocktails (grapefruit and Grey Goose, anyone?) and some Chardonnay (Rombauer and Talbots). As we drank the tasty libations, we nibbled on some apps: Trader Joe’s edamame hummus (the best edamame hummus, hands down), Trader Joe’s kale dip (their healthier version on spinach dip…I highly recommend it) and cheese (!), of course.

Then we feasted! To start: A crisp romaine salad with fresh veggies.

The entree: Chicken Marbella (recipe below).

Sides: Roasted potatoes and carrots sprinkled with truffle salt (truffles…need I say more?), couscous and Matzah!

Desert: Macaroons and a trio of Talenti gelatos. Have you ever tried Talenti? If you haven't, you must - you'll be hooked on Talenti. My favorite is their Caramel Cookie Crunch.

 L'Chaim!

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RECIPE: Chicken Marbella

Ingredients

4 chickens, 2 1/2 pounds each, quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped

Preparation

Preheat oven to 350 degrees.

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.

With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.