Vasco. It was on the Saturday of Mardi Gras weekend, in Sydney. The streets were already getting filled with people and the partying had begun. "The Gypsy" a.k.a. Luke Ashton, knew Dr. Phil from The Roosevelt had sent me. I was greeted as if I was an old pal. I knew this was my kinda joint. Then I met Max Greco, the owner of this incredible rock n roll inspired bar/restaurant. These boys instantly took a shine to me and had me sample as much of their playlist (menu) as I could.
Eau-de-Vie, where he was their head bartender and one of the reasons it got slated as one of the "World's Best Bars." He opened Vasco toward the end of last year. You can tell, from his endearing smile, that he is having the time of his life. I looked around the bar, as I sipped on "Eagle Rock," the 1st cocktail Luke had me try on the Vasco Playlist. It was a great opening track with lairds applejack, punt e mes, dom Benedictine, fernet branca, angostura bitters.
Porteno. Vasco happens to be across the street a little ways down. I arrived first, and began with a Tequila Highball to get things started. Also, I got to catch up with my mate, Max. I had bumped into him, only the night before, at Eau De Vie, his old stomping grounds.
David Wondrich's recipe and make me an "el presidente." It called for Cointreau, noilly prat dry vermouth, house made grenadine and havana 3. It was very different. from the classic I drink, at Bar Agricole. But, equally as delicious. I had to remember the moment and the three of us posed for a pic. It was one of this year's greatest moments.
Friday, October 18, 2013
Friday, October 4, 2013
There's waffles in the Mission! Linea Caffé opened nearly 2 weeks ago and already has created quite the scene. Located next to Duc Loi Supermarket, on 18th Street at the alley there on San Carlos. The fusion of Andrew Barnett's coffee and Anthony Myint's Brussels-Style food, has already gotten me to try all the waffle's they offer.
The first time I went into Linea, I drank my typical baby mocha, which had Dandelion Chocolate from the mission. The taste of Barnett's espresso blend was fantastic. He knows a thing or two about roasting. After all, he was the guru that brought us Ecco Cafe in Santa Rosa.
Also at that time, since Anthony was behind the iron, I decided to try his sweet yeasted waffle with coconut jam, gianduia (sweet chocolate) and macadamia. A great 1st impression that reminded me of Hawaii and the island feel of some the local ingredients on Kauai. Once again, Anthony has hit his mark. I was reminded of the lines I used to wait on, to get one of his handcrafted sandwiches as Mission Street Food was just a borrowed taco truck. Fast forward 5 years later as the truck evolved to a revolving chef pop up restaurant concept to the now, world-renowned Mission Chinese, you can see how he still has so many other tricks up his sleeve.
I liked the yeasted waffle simply dressed with butter and Vermont maple syrup as well. The decadent one though, was the yeasted waffle with fresh fruit and yogurt (top picture) and it looks as good as it tastes. But wait, there's more...
I was one of the first to try their Buckwheat waffle with salmon roe, cucumbers and créme fraiche. It was perfect in size and light as air. It had a taste almost like a savory bagel with lox and cream cheese. I was way satisfied.
Speaking of savory, the potato waffle with pastrami and sauerkraut is a dream realized. It's cooked a bit longer to capture the distinct crunch of the potato and the meat. It comes with some mustard to dip in each bite. It is super yummy. The one that caught me by surprise, was the delightful, egg souffle waffle with chevre and fines herb. It was equally as light as the other waffles, but with a creamy richness that was very unique.
I think it's obvious, how excited I am, to have, yet another, coffee and good breakfast option, in the Mission. It also excites me, to have Tom, one of the best barista's around town, manning the espresso machine.
And, Linea Caffe also is open for lunch, with a whole additional menu of green salads,(greensalads.org) that I am dying to try. I'll report back, as I make it through that list as well.