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Join me and 4000+ followers who LOVE FOOD! Let me tell you my delicious banana giraffe that this blog will tickle your taste buds with the most delicious munchies out there! I post pictures and restaurant reviews from all over the world. I know I love to visit restaurants vicariously all the time, and I hope through this blog you can feel like you've been to these places as well (and decide which ones are worth trying in person!)

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Smitten in San Francisco 

https://www.smittenicecream.com/flavors/

Let me start off by saying this is definitely one of those niche businesses hitting a specific market which is definitely taking off for us hipster, liberal, trendy, indie Californians.

Smitten is a relatively new ice cream franchise started in the Bay Area, and makes each order of ice cream a la carte using liquid nitrogen to freeze their homemade ice cream mix on site. 

I’m going to start off with the Fresh Mint Chip. This is going to surprise you, but it’s actually made with fresh mint. The real herb, not the minty food coloring usually used by big ice cream companies, which we nonetheless have come to know and love. Because of this, when we tried this ice cream we were almost a little put off. “Fresh mint!?” we exclaimed incredulously, “this is not the makings of our childhood favorite!”. Slowly though, you get used to it, and start to appreciate the smooth creaminess of the ice cream itself and the fresh high quality ingredients they use to flavor it. Very good ice cream, just be prepared for something completely different to what you’re expecting, and then give yourself a couple bites to let it grow on you. 

Now for the good stuff. Smitten is now my favorite place to get cookie dough ice cream. For all die-hard cookie dough fans, this is a bold statement, I know, but let me explain why. You can actually not only order the cookie dough ice cream with salted pretzel pieces (which adds a yummy textural component), but you can order a special kind of sundae called ‘dough my goodness’ which piles on extra cookie dough on top of the ice cream which already contains cookie dough. Redundant? Perhaps. But I have chosen to see this not as an obvious move, but a much needed and welcomed option for all those who (like myself) always lick the ice cream off the cookie dough and save the best for last. The flavor of the ice cream and the cookie dough are very good, and again, like all Smitten’s ice cream, has that smooth freshness produced by freezing with liquid nitrogen. The only thing about the cookie dough is that it is crumblier than the cookie dough you might find in Ben and Jerry’s or other mainstream versions, but this is not necessarily a bad thing, since it holds up well to the sweet creaminess of the ice cream. The sweetness of the ice cream is complimented very well by the slight saltiness of the pretzel chocolate chip cookie dough. 

If you find yourself in the vicinity of a Smitten and are craving a yummy sweet treat, or if you’re just obsessed with cookie dough, take a side trip to Smitten. You won’t be disappointed as long as you keep in mind that the freshness and quality of the flavors is often not what you’re used to. It’s expensive for ice cream, but again, they’re targeting a niche market of hippie health nuts willing to pay for quality. 

****/***** four out of five stars 

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‘Dough My Goodness’ from Smitten in San Francisco

ORIGINAL PICTURE

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Commander's Palace in New Orleans http://www.commanderspalace.com ORIGINAL PICTURES REVIEW (NOTE): some of these dishes will not have the same names as appeared on the menu at the time, and most will not be on the menu if you look it up present day, because they switch out dishes all the time. I believe the three which remain almost always on the menu are the filet mignon, the pecan pie and the creole bread pudding soufflé. "Ambience": We think it is really important to highlight how amazing the atmosphere and service are in this restaurant. The waiters are all clean cut, formally dressed, efficient and friendly as well as polite, unlike the cold, detached manner which some waiters at high-end restaurants often end up with. The outside is unassuming, while the dining room is a fairy-lit wonderland. It has a classic, old-fashioned, elegant design and furnishings, while still maintaining a chic, relatable vibe. Our waiter in particular was very charismatic and carried out his job excellently. Unquestionably outstanding service. Appetizers Lobster Bisque: The broth was made from lobster stock (the shells), but didn't contain any actual lobster meat. It was also not as creamy as we would have expected or liked. The flavor was tasty, but not exactly as expected, since you would want a bisque to be thick and creamy, but this was more of a broth. Salad: It was a very tasty, balanced, well dressed salad. But I wouldn't exactly say it was the best thing I've ever tasted, because at the end of the day, it is just a salad. I would recommend it to anyone who wants a refreshing, bright start to the meal. Entrées Scallops with Polenta (written by my friend): Hands down, the best scallops I've ever had. Perfectly seared, tender, nestled on a bed of creamy, cheesy polenta that I could take a bath in. The acidity of the pickled vegetables on top made for a perfect bite. Honestly, it was soft, and crispy, and juicy, and creamy all in your mouth having a party. It was delicious. Filet Mignon of Black Angus Beef: This was absolutely one of the best steaks I've ever had, perhaps rivaled only by the dishes produced in the finer restaurants in Paris. It was cooked perfectly, seasoned delightfully (yes, delightfully), and ridiculously juicy. You might think that there isn't much you can do to elevate a simple piece of meat, but this steak was obviously treated with a lot of care and love, which is a trademark of creole cooking. This perfect cut of beef was resting on buttery, fluffy, hot mashed potatoes to embody the best pairing of steak and potatoes I've ever tasted. The wine which was used to cook the onions and mushrooms on top of the steak permeated it, and the juices from the meat and veggies dripped down into the mash, giving it added depth of flavor and tying the whole dish together. An absolutely wonderful plate of food; would recommend 100% to any steak lover, or basically any non-vegetarian out there (and even if you are a vegetarian, this is the steak to cheat with). Desserts Southern Style Pecan Pie: Crust was overcooked. The filling was ok, but the crust was definitely overdone. Was unimpressive. Commander's Bread Pudding Soufflé: This was not our cup of tea. It was too sweet, we didn't like the whiskey cream sauce (it was too boozy), the soufflé dome was rather bland, and the bread pudding itself was heavy and syrupy. But again, we're biased because we don't like bread pudding in general (not a single one in NOLA). This was just not our taste, but Commander's Palace is famous for it, and lots of people flock back to the restaurant just for this dessert. The reason why this is the best overall restaurant in our opinion is because nothing was poorly executed with the exception of the pie crust, and it lived up to its marvelous reputation. Great service, lovely ambience, some examples of truly stellar food, and overall a wonderful experience. A grade-A example of an upper class New Orleans restaurant. *****/***** five out of five stars ------------------------------------------------------------------- This is the end of the New Orleans reviews. SAN FRANCISCO to come!

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Filet Mignon of Black Angus Beef from Commander's Palace in New Orleans http://www.commanderspalace.com ORIGINAL PICTURE

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Seared Scallops with Polenta from Commander's Palace in New Orleans http://www.commanderspalace.com ORIGINAL PICTURE

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Bread Pudding Soufflé from Commander's Palace in New Orleans http://www.commanderspalace.com ORIGINAL PICTURES

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La Petite Grocery in New Orleans http://www.lapetitegrocery.com

ORIGINAL PICTURES

GENERAL REVIEW: This was an excellent restaurant and eating experience. The chef here, Justin Devillier, definitely knows what he is doing. We had actually previously seen him as a contestant on Top Chef, but didn’t realize he was the owner and executive chef until months after out visit. Even though in the first picture the restaurant looks as empty as Emeril’s (review posted further down), the quality of food and service was monumentally better (and it’s worth noting that we went in early January which is low season). It was a quietly elegant atmosphere and décor, which was not at all pretentious, but absolutely has the right to be. It is done is traditional New Orleans style. Fabulous place, and one of our favorite dining experiences of the trip.

Clam Gratin REVIEW: This dish is not on the menu because it was a daily special, but it sounded good, and specials are a good way to tell whether the restaurant is still on its toes and not neglecting the quality of the food it sends out of the kitchen (*cough* *cough* EMERIL’s). This was, like everything else we had, very tasty. It was, however, our least favorite dish, but even so, it was still better than the best dish we had at Emeril’s (we hold a pretty iron clad grudge, can you tell?). I have to be completely honest, although still delicious, this was our least favorite dish, and we can’t remember the subtleties of the flavors as well as the other dishes. It was tasty (we would have remembered if it wasn’t) and quite heavy since it was baked in cream and cheese.

Blue Crab Beignets REVIEW: Creamy, crispy, yummy. We were intrigued by the idea of a savory beignet, and this appetizer was a great way to sample some. My only negative comment would be that there could have been more crab and less cream within these fried morsels, as crab is a very delicate protein and can be easily overwhelmed by heavier items such as cream. Despite this, there was plenty of crab meat to be found, and the flavors of the malt vinegar aioli provided a needed contrast to the richness of the filling itself. These beignets were hot, crunchy and delicious balls of yumminess (for fans of Schweddy), and we would order them again.

LPG Cheeseburger REVIEW:

Best. Burger. Ever.

Not exaggerating. Not one bit.

Where do I even start. Let’s start from the inside out. The grind, seasoning, and temperature of the beef were all spot on. It just seemed to melt in your mouth. It was so hot and juicy I have to have a white girl moment and say “I can’t even”. The thick slice of Gruyere on top melted into the beef beautifully. The house made pickles were sour and tangy, but not overwhelmingly so (which can sometimes happen when one puts pickles on a burger). The aioli was also fabulous, adding a creaminess and flavor which bound the other flavors together perfectly. The arugula was also a welcome addition, even though both myself and my friend usually don't care for it. FYI my friend ended glomming half of this burger (even though it was supposed to be my personal entrée, and I’d agreed to hand over no more than a bite when I ordered it). The bun was also freshly baked, being buttery, warm, soft and all around totally scrummy. We have never tasted a better rendition of the traditional burger, and we will be coming back to La Petite Grocery for it without a single doubt.

Thumbs up Justin, it was a win. PS Emeril, suck it, suck it, suck it.

Bittersweet Chocolate Marquise REVIEW: This was a very satisfying finale to our meal here, despite its minuscule size. It’s about as big as a silver dollar in diameter, so make sure you don’t decide to share it like we did if you like heartier portions of sweets. It is also important to note that it is in fact very rich and delicious, so ordering one for yourself will be just enough (despite its size). The marquise itself was not too sweet since it was bittersweet and not milk chocolate which was used to make it. The mascarpone cream on top provided a welcome relief to the richness of the chocolate, and created a very decadent and elegant dessert. It was also plated very beautifully, which we also love to see despite flavor being the most important factor in any dish (in our opinion). It had the texture of a very dense mouse (like a moist truffle), which added to the heaviness. We assume this is why it is so small, as any larger for one person would become overwhelming. This dessert was very good, and undoubtedly the best dessert we had in New Orleans.

FINAL THOUGHTS: Yum. Definitely worth it and solidly in our top three favorite restaurants in NOLA. Stay tuned for the grande finale.

***** five stars

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Blue Crab Beignets from La Petite Grocery in New Orleans http://www.lapetitegrocery.com ORIGINAL PICTURE

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LPG Cheeseburger from La Petite Grocery in New Orleans http://www.lapetitegrocery.com ORIGINAL PICTURES

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Bittersweet Chocolate Marquise at La Petite Grocery in New Orleans http://www.lapetitegrocery.com ORIGINAL PICTURE

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Cochon Butcher in New Orleans http://www.cochonbutcher.com/new-orleans Muffuletta Sandwich REVIEW: This was the best sandwich (non-burger) we had in New Orleans. I still have the video of my friend taking her first bite, and the look of sheer joy and pleasure which crossed her face. Nothing can be wrong in the world when you're eating this sandwich. Let me break it down. Cochon scratch makes all of it's cold cuts and sausages in house, makes its own olive salad, and bakes its own bread fresh every day. It really comes down to not only the symphony of the flavors that should work together simply because of the ingredients complementing each other, but the quality of the ingredients themselves. The bread was crispy and moist, with the flavor of the sesame seeds adding nicely to the flavor profile of the sandwich. The mortadella, salami, ham and cheese added varying shades of saltiness and soft textural differences. The olive salad was also fresh and delicious, with just the right amount of marinade and seasoning. You guys, this sandwich is, as Guy Fieri would say, 'the bomb dot com'. It is so good that we tried this before going on a food tour later that day, because on the food tour we tried some shitty hipster version of a muffuletta with focaccia instead of traditional muffuletta bread (created exclusively for this sandwich!), with ridiculously stingy amounts of filling and with a sad SAD excuse for an olive salad. I made a point of telling everyone on the tour not to let that be their first impression of the sandwich, and to go to Cochon to get a taste of the real deal. It is a perfect bite of warm, melty cold cut sandwich. The heat from the griddle elevated the cold cuts and melted the cheese which added a very pleasant creaminess to the sandwich. It was lovely and juicy, as can be appreciated in the second picture. I could go on forever, but the only way to truly appreciate this masterpiece in its full glory is to head down to Cochon in New Orleans and try it for yourself. Fair warning, it is a pretty generous portion, so go hungry, and you will leave not only with a full stomach, but with a happy heart and a smile on your face. Epilogue Quote from my friend: "That fucking shit rocks". Staff were friendly and order came in a timely manner straight to the table after ordering at the deli counter. *****/***** five stars out of five ORIGINAL PICTURES

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Muffuletta Sandwich from Cochon Butcher in New Orleans http://www.cochonbutcher.com/new-orleans ORIGINAL PICTURE

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Mother's Restaurant in New Orleans http://www.mothersrestaurant.net GENERAL REVIEW - Ralph Sandwich (Famous Original Ferdi with Swiss Cheese) This was a very good sandwich. When the sandwich first came out, to tell you the truth we were worried about cramming that first bite into our mouths, but as you can see from the progression of the pictures, once the gravy from the debris (like vinegar-y pulled beef) soaked into the bread, it shrank down right to size. This was a great example of a simple concept with relatively simple ingredients being elevated to another level. Mother's makes their own debris and cures their own ham, so having both of these meats layered with roast beef and Swiss made for a tasty little sandwich. Not the best sandwich we had in Nawlins (review to come!), but it was very tasty, and we would definitely recommend it. Mind you, even the standard sandwich portion is pretty overwhelming for one person, so maybe consider ordering one sandwich between two (which is what we did) if you're saving up stomach space for beignets. But in all seriousness, the combination between the vinegar of the debris, mustard, beefiness of the roast beef, and saltiness of the ham worked beautifully together, and was accentuated by the creaminess of the Swiss (the true original doesn't come with cheese, so make sure you get the Ralph). Make sure you put some of their spicy smokey house dressing on too for an extra kick! A great find for us, though it wouldn't be the absolute end of the world if we missed it next time we went. Not a complete must on the Nawlins bucket list, but highly recommended if you're in need of a home-style, rough and tumble joint with friendly, lovingly brusque service! **** four out of five stars ORIGINAL PICTURES

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Acme Oyster House in New Orleans http://www.acmeoyster.com GENERAL REVIEW: This is a great location for a late lunch or dinner. Even though the place is always packed and the line stretches for more than a block, they manage to find a way to keep the line moving at a brisk place, and making sure everyone manages to get inside as soon as possible. We were seated very quickly given our position in the line (probably about 10 groups ahead of us), although it was at the oyster bar (which was more exciting than the floor tables anyway!). Our oyster shucker (mother shucker!), was called Hollywood, and he was really efficient and fun to talk to. The atmosphere in here is great, lots of talking and laughing, and the close quarters ensure that you get that cozy, informal feel. If you're looking for a quiet, laid-back time this might not be your cup of tea, but if you like vibrant, animated local places, then this is a must-see locale (almost feels like a night club). Nice experience, and food was delish! 1/2 dozen fresh oysters REVIEW: These oysters were some of the best, if not the best I've ever tasted (and seeing them shucked right before your eyes is pretty awesome too!). They were fresh, and were nice and clean, meaning that there was no sand or other debris, and were so fresh the only flavor you get is a pure burst of oyster flavor, no sea salt, no unnecessary toppings, just a straight shot of fresh seafood. Putting on the spicy cocktail sauce and lemon just amped up the oyster flavor a hundred notches. Definitely recommended if raw oysters are your thing! Fried Oyster Po' Boy REVIEW: We were told that this sandwich was rated third best in the country by some magazine, and although we actually had a couple other sandwiches we thought were better (reviews to come!) just in New Orleans, we could see why it might have managed to earn the title. The shrimp and oysters in this sandwich were flavorful and juicy, and the batter on them was flavorful, and didn't overpower the freshness of the seafood. I actually thought it was a LITTLE bit dry, and asked for some tartar sauce. My companion disagreed, saying that the sandwich was a good balance of flavors and textures, saying she liked the bread, the crunchiness of the seafood, and that it was a nice combination of salty batter, sweet seafood, spicy sauce, tangy pickles and sour lemon. Definitely a good sandwich and would go back for it, but we don't know whether it's truly worthy of being called third best in America. **** four stars ORIGINAL PICTURES

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Fried Oyster Po' Boy from Acme Oyster House in New Orleans http://www.acmeoyster.com ORIGINAL PICTURE

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Muffuletta from the Central Grocery in New Orleans http://www.centralgrocerynola.com This was a really good sandwich. It was not the best muffuletta we had, (that review will come later!), but the olive salad by itself was. It had lots of flavor, and there were actual chunks of olive and other ingredients which gave it a more robust texture, and highlighted each ingredient more, since it was less of a homogenous spread. Central Grocery makes it's own cold cuts, and these were thick and flavorful (but again, this was not the best! Stay tuned!). The store itself is definitely worth visiting since they have lots of interesting food, such as a wide variety of beans, grains and pasta. They claim that they created the original muffuletta, and it is definitely a good representation of the sandwich. Really enjoyable and would definitely recommend.

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‘Red Gravy Cafe’ in New Orleans (recently voted best brunch spot in Nola by Open Table!) http://redgravycafe.com/#menu

ORIGINAL PICTURES

GENERAL REVIEW: Food here was pretty good. It was nothing like some of the other places we went to like La Petite Grocery, Commander’s Palace, and Cochon Butcher’s (reviews to come). But stacking it up against normal places elsewhere in the world it comes up really good. The atmosphere is cozy and intimate, with a strong red, cushy theme. (Seriously, red walls, and red cushy furniture).

PROSCUITTO DI PARMA AND FRUIT PLATE REVIEW: It’s difficult to make a really good cold cut and fruit plate, since it is literally just that, cold cuts and fruit. The strawberries themselves could have been more flavorful (and I realize that sounds retarded since it’s just a berry on a board, but maybe a quality control issue?). The prosciutto was really good though, pretty good quality. The sweet and salty flavors really complemented each other, and really served as a good app.

IVAN FRENCH BREAD SANDWICH REVIEW: The sausage was good, hot and mildly spicy, but the bread and the rest of the sandwich were rather bland. The potato chips tasted homemade!

CANNOLI PANCAKES REVIEW: Really good for those who like sweet things for breakfast. The sweetness was a bit overwhelming, and it was a bit stingy on the filling (really needed some more ricotta and chocolate chips), but the flavors were there. This is their signature dish, and it’s pretty easy to see why, since it had good flavors and textures, just, again, needed some balance to all that sweetness and a bit more generous on the filling.

Kind of a hipster locale, but cool to eat there. It’s like being inside a fortune teller’s padded room.

*** three stars out of five