Absinthe

398 Hayes Street San Francisco, CA 94102-4421 (415) 551-1590

cana de oveja, clisson, hudson valley camembert (left to right)

Sidebar Wine Tavern and Restaurant

112 7th Street, Suite A, San Francisco (415) 626-8381

Recently I’ve been reading a blog, www.livesoma.com,  that is centered around the SOMA area and it has inspired me to explore my neighborhood a bit more. So I went walking around and ended up at Sidebar Wine Tavern and Restaurant in the Good Hotel on 7th and Mission.

This space used to be a pizza joint and this current reincarnation still holds onto the big pizza ovens. But did I stop in for pizza? Heck no! Mac and Cheese all the way baby! Specifically

“BAKED MAC & CHEESE $9
sharp cheddar, parmesan, & romano cheese, tri-color rotini pasta topped with herbed bread crumbs”

herbs and cheese gone wild!

I was very impressed with the size of this appetizer portion of mac and cheese. And if you’ve been reading my mac & cheese posts, you are probably know my first comment; the pasta. I haven’t had very good luck with spiral pasta shapes as they tend to overpower the cheese sauce. But not in this case! I don’t know if the herbs gave the sauce some extra oomph, but the noodles was a wonderful canvas for the sauce and herbs.

I tucked into this dish pretty hard and fast. It was just so creamy, a great cheese level and the breadcrumbs created excitement with each forkful. See…

big, creamy, and delcious

The dish was really delicious. But about half way through 2 things happened; 1) I was getting really, really full; this is for sure an entree portion or you need to share this bad boy and 2) there was something strange starting to emerge with the dish.

There was something off about the breadcrumbs. Once the heat subsided, a funny slightly rancid taste started to become apparent. I mentioned to the server that i thought that there might be something wrong with the breadcrumbs, like they were stale or something, the server/ bartender talked to the manager who in turn brought it up to the chef. It was nice to see communication flow so efficiently and quickly!

They tasted the breadcrumbs in the back and said things tasted fine to them. BUT I did find out that they drizzle truffle oil over the finished dish – so I definitely could have been tasting (slight old, maybe) truffle oil of which I’m not a big fan. I don’t mind the aroma and sometimes I can appreciate a subtle truffle aroma but generally I find that it distracts from a dish – like I did here.

But then there was a bonus that turned everything around. I checked my bill and the mac and cheese was only FIVE DOLLARS, 5 bucks, $5!!! WHAT?!?! Apparently, this dish is part of their happy hour special that happens DAILY from 5pm – 7pm. Not only are some appetizers $5 they also have $5 wines too. I didn’t get the house wine but the 2 that I tried from the fancy keep-the-air-out-of-open-bottles machine were really good.

So heck yeah, I would recommend this dish especially between 5 and 7 pm daily! That is a deal and a half. Just ask them to hold the truffle oil and bring a friend to help out.

~i love cheese; cheese loves me; we are a happy family; with a great big bite; and a kiss from me to you~

Scratch

401 Castro Street Mountain View, CA 94041(650) 237-313

Also during my meal at Scratch, we ordered the Goat Cheese Souffle ($9). It come s with a frisée salad but my dinner companion doesn’t really like frisée we asked for mixed baby greens instead. When it came out I was a little disappointed because it looked a bit deflated and kind of small.

Goat Cheese Souffle

Even after I cut into it, the crumb looked and felt like a sponge cake instead of custard-y and cheese-y. But never one to be discouraged, I dug in.

sponge cake or souflle?

And once this got into my mouth, it melted into an airy delight leaving just a bare hint of tangy, goat cheese on my palate. Overall, I thought this was pretty good and there was no prolonged needed for this souffle.

~cheese me, cheese you; cheese me for always, naturally~

Scratch

401 Castro Street Mountain View, CA 94041(650) 237-313

I rarely make it down to the Peninsula or South Bay even though I used to live in that area for about a decade. I fell into the trap that so many SFers do; the ” “everything outside of SF is so far”, “traffic is horrible” blah, blah. But my friendship knows no traffic barriers and 40 miles isn’t that bad – off to Mountain View I went!

I was celebrating a friend’s birthday so me went out to dinner and caught up over lots and lots of apps and a few glasses of wine. Although Scratch did not have a mac and cheese listed as an appetizer, I asked for an extra side of it to go with the fried chicken (which was pretty good).

The mac and cheese came out in a super cute mini pot:

cute pot du mac and cheese!

Cuteness factor aside, I was slightly disappointed with the tiny portion size. But the bread crumbs on top were so invitingly browned that I couldn’t resist digging in anyway.

creamy goodness

The sauce was a perfect consistency. It was thick but not clumpy; rich but not cloying. There was enough sauce to coat every morsel with just a enough extra to make you feel super decadent. The noodles were cooked very nicely with pronounced ridges on the side from the manufacturing process that helped to hold on to the sauce.

The only detraction to this mac and cheese is that the sauce had a odd sweetness to it. I don’t know if it was from sugar or if the chef used a cheese with a sweet taste profile like a goat gouda. After a few forkfuls it was difficult to have any more because the sweetness became more and more pronounced.

Alas, the search for the perfect mac and cheese continues.

~bloomy, hard, soft, stinky, sweet; those are the cheeses I like to eat!~

La Folie

2316 Polk St San Francisco, CA 94109 (415) 776-5577

I’ve always thought of La Folie as a romantic date spot so I was happy to find out that it had a casual lounge right next door serving an abbreviated bar menu.

This will be the first of many trips to La Folie’s Lounge because the menu is chocked full of cheese loveliness – Gougeres with Emmentaler Cheese ($6), Artisan Cheese (One $7/ Two $12 / Three $18), Cheese Soufflé ($14 – please allow 15 minutes), and of course the main attraction for this post Truffle Macaroni and Cheese ($12).

I’m not usually a fan of truffle oil and “truffle” mac and cheese usually features only the oil but I gave La Folie’s Lounge the benefit of the doubt since, well, it’s La Folie and Chef Roland Passot is known for turning out classic French food with a lighter hand than traditional French style.

***advance apologies*** Even though the Lounge is more casual than the main restaurant, it’s a lovely area that is cozy and romantic with several couples that were obviously on dates so I had to snap my pictures quickly and discretely. So sorry for the fuzziness and the low light.

As soon as I ordered the mac & cheese, my very attentive bartender told me that it would take at least 15 minutes which was not stated on the menu. I didn’t mind because it gave me a chance to enjoy my lovely glass of Zinfandel suggested by my server.

When the mac & cheese came out, boy was it worth the wait. I’ve never seen a mac and cheese with it’s own muffin top before!

a mac & cheese packing it's own muffin top

Like I said before I’m not a fan of truffle oil but one look at this gorgeously crusted casserole, I had to find out what was lurking underneath.

the lusciousness under the crust

As soon as I breached the salty crust, a light vapor of truffle wafted from the rich decadence of the noodles. It was so inviting even for a non truffle oil fan like me.

As I delved in further, there was a richness that was captivating. Not just richness from the cheese sauce that clung ever so lightly to each noodle but a deeper and more fundamental complexity not usually found in a macaroni and cheese dish. There were clearly fresh herbs but the other components of magic were so subtle that they just blended into this string support structure that allowed the mac and cheese to shine.

Even as I’m writing this I can re-taste that delicate hint of truffle oil and the rich decadence of the sauce – aaahhh.

So, yeah, I really like this mac and cheese. As expected the fundamentals were well taken care of; yielding noodles that still maintained some resilience to the bite, a sauce that was unbroken (no oily mess), and a crust that added that needed textural element so you can keep eating without getting tired of the dish.

The last point is very important in the is case because my dish was packed to the gills – you could have easily shared this between 3 people for a snack! The chef did say he went a little overboard on my dish. I saw another one leave the mini kitchen at the Lounge and it was more like a neat ice cream scoop than an overflowing muffin top!

I really want to say this is my favorite but I could have used a tablespoon more sauce and then there’s the controversial truffle oil…. the best I can do is have La Folie Lounge’s version of mac & cheese be tied for the top spot on my mac & cheese love list – damn you truffle oil!

~…you are my cheese wheel, my only cheese wheel, you make me happy…~

Sacred Wheel

4935 Shattuck Avenue Oakland, CA 94609 (510) 653-1353

I’ve been meaning to get over to this 7 month old cheese shop for a while. When I ran into owner Jena Davidson Hood at a cheese head event, I became determined to visit sooner than later. And trust me, the trip over the Bay Bridge was worth it.

The Sacred Wheel is located very close to the freeway in the Temescal area. The shop is very streamlined and many of the preserved and canned goods come from Jean’s personal friends. Much of the shop’s decor has a unique story – if you are lucky and come in when it’s slow you may be lucky enough to get a guided tour from the staff while you enjoy your purchases.

And with Jean’s restaurant background her house made sauces are amazing! I wanted to buy things just so I could have some place to put her Sweet Cock Sauce (ok, I don’t think that’s the official name but ask her about it and Jena will know what you are talking about!).

I originally came in to for a sexy mac and cheese Jena told me about at the party but alas the busy blogger misses the mac and cheese – she sold out before I came. So I opted for her grilled cheese with coppa:

melting with some pig

Don’t be fooled by the simplicity of this sandwich – it is divine! Sacred Wheel let’s you pick (from a limited  list) of cheeses to include in your grilled cheese and coppa is $1 more. This time I went for the gouda and of course the coppa. Though the sandwich is quite compacted, it allows you to enjoy all the elements of this sandwich with no distractions. It’s perfectly balanced, not greasy, just a simple and satisfying afternoon snack!

I’ll be back. For. Sure.

~mac & cheese, I still have my eye on you!~

Big Daddy’s Burgers & Bar
9070 Research Blvd, Suite 101 Austin, TX 78758 (512) 614-0252

On a recent trip out to Texas to visit my brother and his family, my buddy from HEB took me out for some solid Austin bites. One of the places we ended up at was Big Daddy’s. This was a pretty unassuming place, kind of empty (we went at 11:30 am) until you looked at the menu; burgers topped with enchiladas, burgers with grilled cheese sandwiches for buns, duck confit or pork belly on everything! It was pretty staggering and artery clogging. But I had a mission; Mac n Cheese Burger.

Sounds simple enough, meat and mac and cheese. But that’s a half pound of patty, at least 2 cups of mac and cheese, and then a toasted brioche bun. I was super happy when my buddy agreed to split half of the burger with me!

you wanted cheese on that burger... how about mac & cheese??!!

When this behemoth came out, I was very worried that it would be all gimmick and no flavor. Boy was I wrong – the burger was moist and juicy, cooked perfectly to medium rare. The mac & cheese was nicely salty and cheesey. Normally I like the macaroni a little past al dente but in this case I enjoyed the barely discernible al dente push back of the pasta. It added a needed textural contrast to the ground beef and bun. Speaking of which, the bun was delicious, it had enough give not to squish the mac & cheese too much but a nice toasted crunch at the same time.

What I most appreciated about this burger was the ratio between meat, bun and mac & cheese. It was very good and I will make this a regular stop during my Austin trips!

P.S. If any of my Austin readers have suggestions on good cheese shops or restaurants (fine dining or dive!) that feature any remarkable cheese focused dish, let me know and I’ll hit it up on my next trip out!

“don’t sweat the small stuff, just butterfat”

Quince

470 Pacific Ave at Montgomery St San Francisco, CA 94133 (415) 775-8500

I was very excited to hear that Quince had started a cheese and spirits pairing program. Some of the spirits that General Manager Katrina Parlato is playing with are rums,  eau de vie, local beer, bourbon, brandy and, when I went, scotch ($36 at the bar/ lounge only).

Here what was on the plate (from left to right):

Abbaye de Tamie from Savoie, France with Auchentoshan 3 Wood

Cusie in foglie di tobacco from Piedmont, Italy with Bowmore Darkest 15 Year

Pecorino Gregoriano from Abruzzo, Italy with Glenmorangie Nectar D’Or

Dunbarton Blue from Wisconsin with Balvenie DoubleWood

Quince Cheese and Scotch Tasting Flight

Now, I’m not a scotch expert but I think a few of my scotches were placed on the table out of order so I’m not going to give you a pairing by pairing analysis. I was able to definitely identify the Balvenie and Glenmorangie. I felt these 2 scotches paired with all of the cheeses well. The Auchentoshan really overpowered everything except for the Cusie in foglie di tobacco (cheese), which also has a very leathery aroma and deep roasted nutty flavor.

With all the scotches I definitely felt that a few drops of water helped take the alcoholic bite off the scotches and gave the cheeses a fighting chance to be an equal partner in the pairing.

As always, Quince does a great job with presenting the cheese. The temperature, cuts, portions and overall condition of the cheeses were absolutely spectacular.

Cheese notes:

Abbaye de Tamie from Savoie – creamy paste (interior) with light hints of cave-y earthiness

Cusie in foglie di tobacco from Piedmont, Italy – woodsy but moist

Pecorino Gregoriano from Abruzzo, Italy – fresh and tangy

Dunbarton Blue from Wisconsin – creamy, fudge like consistency with a sharp but balanced tang

Not surprisingly, my favorite with all the scotches was the Dunbarton Blue.

~cheese and scotch: holy fermentation~

farmerbrown

25 Mason St San Francisco, CA 94102 (415) 409-3276

I’ve been trying to get my butt into farmerbrown for ages. My timing has been off or the crowds have been just too much but FINALLY I was able to make it right as the doors opened for dinner service on a recent Saturday.

farmerbrown doesn’t offer a mac & cheese appetizer but it does come in as a side dish – $5 or $6 depending on where you look on the menu ($6 of you look on my check).  Despite the confusion in pricing, i was really looking forward to my mac and cheese since I’ve heard such amazing reviews of this restaraunt.

My mac & cheese (um, excuse me – shells & cheese according to the menu) came out, all deck out in green onions and extra shreds of Tillamook (yes, they call out Tillamook on the menu) cheese. It was looking promising.

fancy, fancy shells and cheese

It was a very alluring dish with cheese bubbling up between the shells. I dug in with very high hopes. But as I was mixing up all the ingredients, I noticed the stark lack of shells! And the shells in the diminutive bowl held a cheese sauce that was a bit on the watery side. The flavor was pretty good but the texture was off.

too much of a good thing?

It was as if the dish was supposed to have gone into the oven.. but didn’t. Very disappointing.

On a happier note the shrimp and grits were really great. I’m going to have to try the cheese grits on my next trip!

~cheese it up, baby~

So I couldn’t go to The American Grilled Cheese Kitchen without trying some grilled cheeses. I have been reluctant to go here because I heard a few things that put me off a little, like they don’t actually grill their sandwiches and the sandwiches tend to be greasy.

But I put that all aside and grabbed a few friends and went down there for some sandwiches. Even though they don’t “grill” the sandwiches – there’s a lot to like.

We each ordered one sandwich (Mouse Trap, Mushroom Gruyere, and Philly Cheese steak) and a root beer each. Here’s how we ranked them:

3rd Place: Philly Cheese Steak ($9)
Pros: Lots of meat
Cons: Not a enough cheese

lots of meat - not enough cheese

This sandwich really did taste a lot like a Philly cheese steak. The bread was very nicely toasted with a firm crunch but with a soft moist interior. As a regular sandwich it would have been nice – but it doesn’t live up to the “grilled cheese” part of its heritage.

2nd Place: Mushroom Gruyere ($9)
Pros: Lots of cheese
Cons: Too much earthiness

The Swiss would be proud

There was plenty of cheese on this bad boy. The construction of the sandwich was spot on: great toasted bread, a good amount of cheese, a filling that was easy to bit through. The drawback on this sandwich was that there was too much of a good thing. The gruyere was earthy and slightly funky, the mushrooms were earthy as well – too much earth! This sandwich was screaming for a pickle or something sweet.

FIRST Place: Mousetrap ($6)
Pros: Lots of stringy, oozing cheese
Cons: None that I can think of

simplicity wins the race!

This is a perfect illustration of simplicity being beautiful and DELICIOUS!  The Mousetrap is a mixture of a couple of cheeses (Tillamook sharp cheddar, creamy havarti, monterey jack, on artisan sourdough) and it is an amazing combination! What I appreciated most was the juxtaposition between the crunchy bread and creamy cheese. The cheeses were cooked slowly in the toaster so there was no breakage and no oil slick – yeah! I could have eaten 2 or 3 of these.

Though I loved this sandwich as is it could support a few embellishments. I did not see any add on possibilities at the restaurant but online the menu says that you can add applewood-smoked bacon or artisan cured ham for and additional $1.5, add roasted tomato $0.50, and bread n’ butter pickles $0.50c. I would have loved a roasted tomato and pickles! But the Mousetrap is a delicious and simple ode the classic grilled toasted cheese.

~see the cheese, be the cheese~