A J.'s Profile

via http://thetechnostuff....

iPhone 3G S activation may take delay for 48 hour or 2 days, According to AppleInsider, Apple is now providing a warning message through iTunes to affected users, stating that their activation needs extra time to complete, and may take up to 48 hours to go through. The message states that an email will be sent to the customer's email address when activation is completed, apologizes for the inconvenience, and suggests the user try out some of the phone's features that don't require a cellular connection.

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Once again, AT&T fails me.  And not just in that new school "FAIL" way, but in the original meaning of the word, total and absolute fail.

I am a glutton for punishment.

I'll keep this brief, since you can get plenty of play by play in all the other reviews, but  YOU MUST GO!  It's pretty much a moral imperative.

Lance is a superlative host whose hospitality is only matched by his hilarity and spirit...but then again, I suppose that's the booze talking.

There's so much more to this place than vodka...you never know what goodies they'll have hiding in the back.

rye, 5-year apple brandy, and something just a bit more out of left field:

http://tinyurl.com/p9fwq5

Sadly, Tailor has just filed for Chapter 11.  I suppose that when I went  and there were only two other tables filled in the dining room and a small number of customers downstairs at the bar, that the writing would be on the wall.

Despite its commercial failing though, Tailor has some incredibly talented and gifted people behind it both in Sam Mason as well as Eben Freeman.  I partook in a flight of desserts as well as a couple of cocktails and enjoyed all of them.  Suffice it to say, I'm sure that both Sam and Eben will be landing on their feet in a matter of time.  I hope the same for the rest of the staff at Tailor.

In addition to the food and drink, Tailor was also a place with a strong aesthetic sense.  The Paul Smith upholstered walls and Victorian tailor vibe were pretty much a reflection of Sam's personality...the place would be worth saving solely for the space.  Oh well, I guess sometimes art must necessarily be ephemeral.

Best of luck to the folks over there...hope to see them all back in the game soon.

I'll have to echo Phil M. on this one.  As Heaven's Dog is indeed serving some of the best cocktails in the city right now.  I've spoken to them at length about the food, and they are well aware that many don't agree with what's going on in the kitchen.  And they seem to be making progress in that regard.

However, it's important not to overlook the spot for its bar.  While the program's being headed up by Erik Adkins, any one of the bartenders here could run a stellar bar all by themselves.  Instead, we've been gifted with a whole slew of the SF cocktail mafia...so don't sleep on them.

This brings me to another notion...as many out there know, most great sushi bars are actually two separate restaurants, table service, and bar service.  While you can get wonderful meals at the table, only after establishing a relationship with your sushi chef, can you get a peek into what the chef can really do.  What does this have to do with a bar?  I'd argue it's the same thing at the best bars around the country.  Take the time to chat and with any of the folks at Heaven's Dog, and over a drink or two you'll learn more about them as they learn about you and your preferences.  Even better, each bartender here has their own distinct style, so it's almost like having 5 different bars all at the same spot.

If it's your first time here, or even if it's your 5th, go ahead and order from the menu...you'll get a sense for the house style and set a baseline for your own cocktail preferences.  (i.e. you don't have to be a cocktail nerd to enjoy the place).  After that, it's time to talk to your bartender about what you're in the mood for.  If you happen to be a serious cocktail nerd, Adkins can deliver you some history with whatever cocktail you order, or you can debate the merits of Kold Draft cubes vs Hand Carved ice while you sip on a Trident.  Jackie's gift is in delivering a flavor profile that matches what you want...even if you didn't know it.  

My first time at the bar, after about 30 minutes and 2 drinks, Jackie had zoomed in on exactly what I was looking for and gave me "The Green Wire,"  I hadn't even told her all about my preferences and she managed to deliver me a drink with some of my deepest favorites included.  In the end it was a drink that far surpassed the $10 price tag.  And this experience wasn't a fluke either...several days later, she did the same thing to S.  S let her know that she had a preference for kaluha and cream (not exactly a "cool" drink in the often pretentious mixology world), but Jackie came forth with a drink that hit all of S's desires perfectly...and it didn't include any coffee or milk products.  Sheer genius.

And that's the last notion that's important.  Whether you're a vodka soda person, or a Blue Blazer person, the folks here will treat you with grace and attention. I haven't even touched on all of the people that make this place what it is...but keep an open mind, and you'll discover a whole world of drinks...and bartenders to enjoy.

Much is made about the well-edited selection of base spirits:  rare Bourbons, artisanal Whiskeys, and myriad Gins and Rums....but along with John Walker & co. this is the only other place to get:

A Serious Selection of Bitters - Lots of Fee Bros, Regans Orange Bitters and so on in addition to the more easily found Peychauds and Angostura (both the standard and orange)
Hand Crafted Syrups by Small Hand Foods - Grenadine, Gum Syrup, Orgeat
Luxardo Marasca Cherries - If what you're used to is the bright red stuff that's only good for proving that you can tie knots with your tongue...this is a whole different world of flavor.  The Marasca cherry is a unique food...do yourself a favor and try one.  (Maybe they'll start selling Toschi as well one day?)

Granted, most of us will only experience such things as patrons at some of the more uppity bars in the city...but unless you're making your own tinctures and pour endlessly over pre-prohibition cocktail books (of which, Cask carries a few), this place will have most anything you need to build a fantastic cocktail.

As with many first trips to a new locale, it's only natural to try out some of the more emblematic foods. San Francisco Sourdough, Texas Brisket, Brooklyn Pizza...  For some, the home city's name is inextricable from the food itself--Philly Cheesesteak, Buffalo Wings and so on...Some might suggest that "Chicago" and "Dog" should never be separate.  And while locals take all kinds of pride in the food itself, they're inevitably turned into bitter transplants when they see the bastardized versions of those foods elsewhere.  Philly Cheesesteak with bell peppers, onions, lettuce and tomato and mayo?  Buffalo Wings that are breaded and served with ranch dressing?  BLASPHEMY!  Or so the mindset usually goes.... How that food is first food experience is formed and the resulting memory can have a lifelong impact.  In the end, there's often a difference between a local food and how it's perceived, and ultimately replicated elsewhere.

And so I wanted to get a taste of a "real" Chicago Hot Dog....  Most commonly or famously the Chicago Dog consists of a Vienna beef dog, poppy seed bun, mustard, onions, tomato wedges, a pickle spear, neon green relish, sport peppers and celery salt (which I assume was added because they couldn't fit any more actual veggies on top...just kidding).  To complicate matters, there's a new generation of "encased meat" followers, but that's a hot dog we'll talk about later...for now we'll stick to the search for a more old school dog.

After waiting in a lengthy but swift line of what seemed to be mostly locals we got our dogs "with everything" along with one infamous "tamale" to share...Surprise!  It's nothing like the Chicago dog described above.  Turns out that Gene & Jude's makes a Chicago Dog of a different era.  My research tells me that the "dragged through the garden" dog I mentioned above wasn't popularized until the 1960s.  Prior to its takeover of the Chicago Dog landscape however, was this dog...Just as "real" as the more common Chicago Dog, this one consists of Vienna Beef, a plain (no poppy seeds) bun, mustard, onions, "normal" relish, and sport peppers.  And absolutely, positively, no ketchup...don't even mention it or you might get your underpants pulled over your head.  

Most people say that the "no ketchup" rule is a matter of taste...that it ruins the smoke and beef flavor of the dog.  Personally, though I think it's mostly a cultural holdover from the Austrian/German style of sausage eating...one that pre-dates the popularization of ketchup.

Enough with the cultural history, how was it?  As a matter of personal taste...it was fine.  Not amazing, not horrible, but just fine.  After having the dog, I can say pretty confidently that it's something I could replicate at home with minimal effort.  Gently steam the bun and the dog, get the toppings right...and you'd have it.  The fries, while freshly cut, were on the soggy side and overly salty (Here's another area of cultural difference, even though we thought the fries were salty, folks were grabbing full-sized cylinders of salt and pouring them over their fries).  Nostalgia definitely plays a strong role here.  I'm sure that local high school kids have been providing the labor here since the beginning, and the "no ketchup" rule gives devotees a common code of honor.  It's a place where parents and grandparents can share a taste of the past with the next generation.  Sure, in the end, I only thought it was "okay," but sometimes, with each bite you get a taste of history...and that makes it all worth while.

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Oh and that tamale?  Gah! Horrible!  Pacific Islanders love Spam, Wylie Dufresne, Luis and Lainie love Process Cheese Food, and I love Nestea Paste....some things just can not be explained.

mini-update: 05.07.09

Seems like this portion of the trade war has ended...Thanks to the current administration!

http://tinyurl.com/df94ou
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The Golden Age of Jamon Iberico in the US: June 2008-Feburary 2009
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Oh great...not only did Jamon Iberico Bellota almost get me in trouble, it now seems to be another pawn in a trade war between the US and Spain.

http://tinyurl.com/bxq8y6

My take:

Because Iberico ham is so sought after, and sold for a significant premium more and more counterfeit hams are showing up.  One way to determine authenticity was to look for the characteristic black hoof on the ham (hence "pata negra" pigs).  Now the US Department of Agriculture has issued a new rule ostensibly about "health issues" that requires that the hams be shipped without their trotters...basically making it easier for counterfeiters.  On top of that, a new 100% tariff will also be put into place starting next month.  Trade war much?

Personally, I'm dumbstruck by the whole case, since there's only a single US importer of legitimate hams (La Tienda, http://www.tienda.com/), and only one Spanish producer exporting them to the US (Fermin, http://www.embutidosfe...).  I guess someone from either organization must have called someone else in the USDA a "fanta pants" or something ridiculous like that.  In any case, it must be great that the USDA is so flush with cash in this economy that they have resources to dedicate to trivial trade wars.  What's the total value of Jamon Iberico Bellota consumed in the US anyway?

As a consumer, if you want to taste these hams, you've basically got until the end of February to try them out before the price doubles (currently, this means about $100/lb, and yes, a few slices is more than enough).  Also, if you want to make sure that the ham you get is legit...ask your retailer where they get it.  If they can prove it's from La Tienda/Fermin, then you're golden.  In any case, the few retail sources that I've spoken to seem to have too much pride in their own Spanish culture to risk serving counterfeit hams...but it's something to be aware of.

Now I'm known for having wacky ideas every once in a while, and this might be another one of them.  For some reason, complaining about small portions at a tapas bar makes about as much sense to me as complaining about small portions at a dim sum restaurant, sushi bar, or TFL.  The whole point of tapas is to have a variety of little bites to snack on with your wine.  If you're familiar with the concept of dim sum, you'll know that the parallel is not lost.

I understand, however, that sometimes your goal for a meal is to "get full" for as little money as possible.  If that's you, why not go for a burrito instead?  It'll save you a lot of heartache... and you won't have to circle the blocks around Lalola to hunt down that last parking space.  All that being said, I ate until I couldn't eat another bite (not intentionally, as Kevin kept sending  dishes I just 'had to try') my total bill came to $36 including dessert...so if you're trying to assess value, let that be your baseline.

If however, what you seek are tasty bites crafted by people who really care about the food they're putting out, then LaLola would be just the place.

To start, I had a trio of their pintxos (sans toothpicks): pork with brie, zucchini stew with  a quail egg "hat" and a special of seared foie and pear.  All were tasty with the pork being my favorite.  Their patatas bravas are also a point of pride and are served with both salsa brava and a nice alioli.  Next came the croquetas, which while being perfectly formed and fried, were a bit gummy for my preference.  The gambas al ajillo followed and hinted at Gonzalo's sensitivity for seasoning.  Instead of just drowning shrimp in butter and garlic, he manages to strike a good balance...and just a hint of smoke from the pimenton.  He turns what is often a throwaway dish into a plate of subtle richness.  I'd like to see what he could do with our local spot prawns!

But if the gambas hinted at the chefs skill for seasoning, the paella showcased it.  It was a homey and humble mix of peas, green beans, chicken and pork...but the flavors were greater than the sum of its parts, and not a single item overcooked!  Even though it it was served in a small Cazuela/Terra Cotta dish...it managed to have some socarrat at the bottom.  (And if you've ever cooked this dish, you know that it takes some skill to achieve a crispy bottom without overcooking the rice or the meats)
At this time, it's the best paella I've had that wasn't served from a giant paellera sitting on top of a charcoal fire...

In contrast to the start of my meal, the desserts favored decadence...both in portion and richness.  The olive oil cake is a serendipitous combination of olive oil, lemon, and Tio Pepe Jerez all in a light sponge--definitely a dessert with both thought and skill behind it.  The pain au chocolat bread pudding was also a multi-dimensional delight.  Being unable to eat any more, I brought half of the bread pudding home to my gf, still warm, it lasted all of 2 minutes.

It's clear that both Gonzalo and Kevin are passionate about Spanish cuisine, and are more than happy to share that passion with those who are interested.  Kevin also seems to have a bit of a love affair with Lola Flores, a famous Andalusian performer who is the restaurant's namesake.  A restaurant that is guided by a romantic vision and serves wonderful food?  How could I not come back?

hungry?

http://www.yelp.co.uk/...

Finally, a dedicated cookbook/food book store in SF! (Thanks Kristina!)  The selection of new cookbooks is on par with, if not slightly better than the ones at Green Apple (a really well-edited selection in its own right), and I even managed to find some foreign gems that I'd not seen before.  It's a good mix of consumer as well as professionally aimed books...leaning more towards the former.  For strictly pro books, Le Sanc is still the best bet on the West Coast.

The shop's greatest strength however, is in its collection of older, rare and antiquarian books.  In this case, they definitely have the goods over Green Apple with far less shelf space.  Alas, they didn't have the two out-of-print books I've been hunting down...but Celia let me know that she expected at least one of them to come in soon....I just hope it won't cost me an arm and a leg!

Overall the shop is well tuned to serve the needs of everyone...the food super-freak, pro, and casual gift-seeker alike...so if I go missing...just look for me in the old meat locker of this one-time butcher shop.