Giada has already given us her helpful do's and don't's for cooking pasta, but we're going to take it a step further by explaining just how to ensure you cook that pasta perfectly al dente - and no, it does not include throwing your spaghetti on the wall! (If it actually sticks to the wall, it's overcooked!) Cooking pasta is a very simple culinary task, but there is a lot of nuance in each of those steps. Dinner for two, with appetizers and a ridiculously-priced $3.25 iced tea, was $41 before tip.Cooking pasta to that perfect al dente is simple - just follow these easy tips!īoil water. in San Francisco’s Fisherman’s Wharf on the second floor, above the bakery-cafe. Like a good women, the Boudin brand earned our respect the next morning.īistro Boudin is located at 160 Jefferson St. We skipped dessert in lieu of a trip to The Buena Vista, but returned Friday morning for breakfast. ![]() ![]() Look closely and you’ll see a basket of fresh-baked sourdough bread moving along a conveyor belt to the bakery-cafe. My iced tea glass never went dry and The Wife’s water never went below a quarter-ful. Our waiter had all five covers in the backroom and was on each one as if they were his only guests. The service was attentive, bordering on hovering. The tortillas were drier than corn or flour, but still held up, more like a slightly crunchy flour shell. The crab had just enough juice to it that it wasn’t dry, and adding salsa would have been too much liquid. My sourdough tortilla tacos were loaded with dungeness crab and napa cabbage. The sweetness from the fresh tomatoes evenly balanced the bread’s sour flavor, complementing each other very nicely. The Wife opted for a margherita pizza made with sourdough. The earthy goat cheese stood up to the flavorful bread. The Wife’s roasted goat cheese was served over a tomato confit with sourdough toast. The chowder had a fair amount of clams and potatoes, though the creamy broth was well-flavored. The $8 appetizer was dwarfed by its $13 big brother, which was more suitable for an entree. For starters, I had the chowder in a petite bread bowl. The menu featured four different varieties of local raw oysters, plus a number of dishes with cooked clams, oysters and dungeness crab. A bakery-cafe on the first floor sells loaves of bread, soup and sandwiches, among other food and kitchen items. The streetside windows attract passersby, who can watch loaves and rolls being formed. What started as a French bakery in North Beach has grown into a marketplace for San Francisco’s famous sourdough bread. The restaurant’s hook is the bakery downstairs. Bistro Boudin’s second floor position facing the bay affords diners spectacular northward views, with the Golden Gate Bridge to the left and Alcatraz dead head. By 6:30, we were seated in a small party room that was in use due to the crowd in the main dining area. We walked down Fisherman’s Wharf a little early and sat at the oyster bar for a drink, long enough to see the pride of my alma mater get picked in the NBA draft. I popped “best restaurant fisherman’s wharf sf” into Google and came up with my list: Restaurant Gary Danko (one of the nation’s best one of SF’s most expensive), In-N-Out Burger, and Bistro Boudin. ![]() But, it was just after our walk of the Golden Gate and shoreline and I wasn’t up to the walk to Washington Square. Tony’s Pizza Napoletana didn’t take them, but looked promising. The Wife was taking initiative when it came to the toughest recurring question of our nearly 17 years (10 in the bonds of holy matrimony) together: What’s for dinner?įlour+Water was out of reservations. “What about of those gourmet pizza places you wanted to try?”
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