Cocktails at Gardel's Bar and a date at Porteno

I had a chance to hit Gardel's Bar and Porteno on my trip to Sydney.  Gardel's is located upstairs from Porteno, an Argentinean Grill located in Surry Hills.  I came upon it one night after a few drinks at Tio's.  It was nice walk and we were greeted with smiles as we approached the bar.  The GM, Michael warmed us up with a highball cocktail called Corn N' Oil. It had Appleton VX Rum, housemade Falernum, some Angostura Bitters and fresh lime. It sure got our taste buds going as we surveyed the Bar Menu for a snack.  It was a great sneak peak of Porteno's kitchen.

I was intrigued by the Pumpkin & Fetta Empanada with Garlic Yoghurt Sauce.  It had both a sweet and spicy texture to the dish.  And it definitely called for another cocktail.  At this point, we had been chatting up Michael about his cocktail style and menu.  He was so gracious to offer us a gift, a Banana Old Fashioned.

Man, was this a great drink.  It had banana-infused Jack Daniels, and house-smoked maple syrup. It was batched and stirred over a distinct ice cube.   The cocktail was sweet and delicious and went down quite quickly. We were munching on the Lamb Kofta with Zucchini Yoghurt, another excellent offering out of the kitchen.  It was everything one would want when experiencing this place for the first time.

I did have a chance to experience Porteno on a date a few days later.  I was with a very handsome lad who had met up with me at my favorite bar called Vasco down the block and across the street.  We checked in for our reservation a bit early, so I could introduce him to my mate Michael upstairs at Gardel's.  We had a drink before the hostess scooped us up and sat us downstairs in the main dining room.  It was the perfect setting and my company was easy to look at as we perused the menu.

Our first dish was the Ensalada Palermo Viejo. This dish was a great opener with this amazing BBQ eggplant that had a smokey finish to it. It was accompanied with Peppers, Cauliflower and a Quail Egg.  It also was dressed a bit with Tahini.

From there, we ordered the BBQ Calamari and that blew our socks off.  It had this aioli that was screaming and I believe there was some chorizo in the dish to give it some pep.

Of course, we had to try some of their famous meat cooked in that beautiful pit of fire.  That and some sides of broccoli and polenta about did us in.  My date was excited to try this place with me for the first time as well.  I imagine he's been back since.  I certainly want to return and see him. ;)

Looking for Mezcal in Sydney? Tio's Cervecería is the answer...

I have been Mezcal focused for quite some time now.  This past March, when I arrived in Sydney,  and hit The Baxter Inn,  I asked for that very request.   In a Whiskey Lounge, no less.  I am lucky they still served me.  Damien, my very sweet barkeep, led me to Tio's Cervecería in Surry Hills. This was my spot. I convinced my best friend, whom was also my travel mate, to indulge my curiosity. We walked, from our hotel in the CBD, only 12 minutes, before we landed upon it.  Sydney was exactly that, a 12 or so minute walk to most anything.  We arrived early enough to get loads of attention.  And of course, I challenged the bar menu, which was eloquently printed on postcards. All cocktails had tequila. I decided early on, to either substitute Mezcal completely or add it along with.  On the Oso Galoso, for example, I asked for a split between the  Tequila Blanco and some Mezcal.  They obliged and continued their recipe which called for Maraschino, lime and some pineapple juice.  It definitely beefed things up. I guess, the fact that we also ordered some Beef Brisket Tacos, also created that beefy mood.  By the way, the kitchen or pop-up kitchen set-up, that made these tacos, was rather cool.  It was almost like they took over, what once was a coat check, directly across from the bar. 

I moved back over to the bar, to share my tacos and order my second cocktail, a Horchata Fuerte.  I asked to replace the tequila for mezcal.  Boy, did it make for a good mix with rice milk, orgeat and cinnamon. After that solid drink, I had to go back and visit my bud in the taco area. He had a special torta that night.  He called it the Mexican Hamburger.  I called it a success! We were on a roll, as was this hamburguesa.  And so, a third cocktail had to be ordered to complete this first experience.  I ordered a Mezcal version of their El Roberto Especial Cocktail.  This concoction called for a three herb elixir, some fresh apple juice, lime and cucumber. I was completely under Tio's spell and realized, just how special this place was.  

I took a few days off before I came back to try and tackle what I hadn't drunk my first time around.  I could only make it through 2 more, as I was on a bit of a crawl. This time, I went for their La Pinza with Mezcal.  It was equally parted with both Fernet Branca and Averna.  This was a damn good drink. For my finale, I went with the Strychnine Cocktail. I asked to combine both tequila and mezcal with the absinthe, elderflower and lemon the recipe called for. My barkeeps were awesome in allowing me to order this way. My love for this place continued,  it certainly had my name written all over it.

Hinky Dinks for Delightful Drinks!

I had a couple of visits to Hinky Dinks when I was in Sydney, in March. The first was on a “Taco Monday” in late February, toward the beginning of my travels. I met some new friends, who lived close by to the bar.  They were jazzed to try something new.  I had heard great things from the bartenders at The Baxter Inn, where I was earlier that evening. The tacos on deck that night were; a braised chicken taco with a jalapeno mayonnaise and shredded radicchio.  There was also the salt and pepper squid taco with a roquette aioli.  That one was killer!  And then there was a pulled pork taco with a piccante  mayonnaise and shredded cabbage.  

They were perfect complimented with  the House Specialty Cocktail, the Hinky Fizz.  The special comes in the in-house strawberry and prosecco sorbet. They throw a little Bombay Sapphire, grapefruit juice and St. Germain over the sorbet and add a few dashes of peach bitters.  And it’s served in a paper cup with an umbrella and a coffee spoon. Where to go from here, you say?

Well, I got a taste of the Banana Nuclear Daiquiri. The nuclear would be in the Bacardi 151.  I loved it again cause of the other ingredients. An in-house banana sorbet, Yellow Chartreuse, fresh lime, falernum syrup. Served like a frappe. Scrumptious!  My buddies were loving me chat up the bartenders as they got to try it too.  

From nuclear to the undead, the Zombie Cocktail seemed to be a fitting final selection.  There were literally 4 types of rum.  That is probably why you’re only allowed 2 a night. (Hinky’s rules) The recipe calls for maraschino, pomegranate syrup, fresh lime, grapefruit juice and an absinthe flame. I think the barkeeps at Smuggler’s Cove in San Francisco would approve.

I had a chance to try one of their House Aged Cocktails on my second visit.  It was called the 21^st Century.  I liked the idea that it was a tequila drink and I was curious to taste something a bit more spirit forward.  This drink was that.  Cazadores Blanco, white chocolate liqueur, absinthe and some fresh lemon served on the rocks. Still sweet but very boozy. Like me… ;)

The Baxter Inn -A Classic American Whiskey Lounge In Sydney

The Baxter Inn was a really cool speakeasy located in the CBD in Sydney. I found it on the 2^nd day of my travels. It was on my list even before I got to Sydney. I knew it was going to be awesome.  I had read about it and it exceeded my expectations. It isn't easy to locate.  A buddy tried to meet me there but gave up after forty minutes. It required a bit of investigating.  After walking by the address at least 5 or 6 times and looking quite puzzled, I finally walked into a bike store and was led to the velvet rope. This of course, is out the back door of the shop or down the alley, along the side of the storefront. 

Upon entry, I realized why its been labeled “best American Bar.” The room was amazing. Whiskey was the standout spirit of the house. The selection was almost overwhelming and varied in price point. I noticed a menu of classic and original cocktails. I couldn’t help myself; I had to order a Manhattan.  

It was my first proper drink on vacation and it held up.  The barkeeps looked serious in their dress shirts and accompanying ties. It was very reminiscent of the barkeeps in the states.  Damien wasn’t there to make my first drink but we managed to start chatting once his shift had begun.  We talked about his recent trip to the US, all his travel tales, whiskey and rum. He then took care of me from then on.  I managed another cocktail, the Zhivago. 

This one had Rye, Galliano, lime, sugar and apple. I bit lighter and at the time, necessary, as I had to start saving room for later. Still, the drink was very balanced. Damien and I did a shot together. It was my first taste of Havana Club from Cuba. We did shots of the 7 year aged Havana when I came back too.  These were my farewell shots.  I began and ended my cocktail journey in that glorious room.  Some call it the best looking bar in Sydney. I took the quite the tour, thanks to Damien.  I made some great mates. The Baxter Inn had that charm, that feeling of timelessness.  Most of all, the folks behind the bar make you feel warm and welcome.  It is one of the many things that standout about Sydney.

From Mission Cheese to Mission Chinese

                                             Mac & Cheese


Decadence in San Francisco is the new sporting event.  Trust me, I have been a player for some time now and have the belly to prove it. Take Mission Cheese, for example,  a new cheese joint that recently opened earlier this year, on Valencia at 18th street. Mission Cheese provides a lot of decadence; outdoor seating, beer, wine, cheese, Della Fattoria bread, beer...Oops, I already mentioned that. Again, reference to my "beer" belly.

                                           Monger's Choice

Mission Cheese offers a variety of Cheese Flights.  You can stay local, within the California State or head to the Midwest or Vermont, if you wish.  If you're an adventurous type, allow the staff to make a Monger's Choice or simply, create your own combination.

                                                 Chedd or Alive

All the Pressed Sandwiches are good.  I know, because I have had them all. Chedd or Alive is a favorite, as is the Alotta Burrata.  Just say that twice and pretend you are not drooling with envy.  I, also,  have devoured all their other good stuff too.  Like the Raclette and the Mac & Cheese. So trust me, when I say, this place is goo-ood.

                                                    Raclette

Back to my streak of decadence. It has happened, that a pal and I went immediately from Mission Cheese to Mission Chinese.  Now, that's what you call,  FAT.  After a cheese adventure, to then go to, San Francisco's landmark of Chinese decadence.

                                      THRICE COOKED BACON

Here's, what I am talking about.  They offer a dish called THRICE COOKED BACON, not once or twice.  It's sinful for me to even mention.  I got to admit though, I got an obsession for cochon. The KUNG PAO PASTRAMI tastes exactly how it reads, a real pow, or is pal. And, don't even get me started on the VEAL RIB, special to those patrons, who dine in.  Another decadence they provide, is DELIVERY. So, if you're home, dreaming as I often do, about their pickles and all the pork belly...it can be delivered, for just a small delivery charge. ;)

                                       KUNG PAO PASTRAMI

My friends and I, frequent Mission Chinese, almost weekly. In parties of 4 or more, most times. Why do we encourage ourselves to be in a large group format?  Well, this allows more dishes to spread amongst us. Duh! Also, so we never go away hungry.  And believe me, that is impossible.

                                     COLD DAN DAN NOODLES

Why, just the other day, there were only 2 of us.  We shared simply, the COLD DAN DAN NOODLES, that THRICE thingy thing and the MONGOLIAN LONG BEANS.  Well, I know everything was just how it always is, because my head was sweaty and my belly full. In fact, I had to drink many Tsingtao's just to cool off.

Now, it's starting to make sense... Been wondering why, everything I wear, feels tighter.  It's called, decadent denial...

Feeling Comfortable Carrying Excess Baggage

Man, have I been eating a lot of fried chicken lately.  I am neighbor to, the infamous, Front Porch, in San Francisco. I'm probably one of their best customers. "Da' Porch" is the home of the very robust popcorn bucket, full with popping corn garnish and about 7 to 9 thick pieces of juicy chicken. I am also down for a fried chicken po boy at lunch from time-to-time.  And most recenctly, since opening for brunch, I have begun an addiction to their chicken & waffles. It is technically, my local chicken shack.

In Oakland, there is Hibiscus, where I get the Chef's choice. It is my friend Sarah's recipe, passed down from her grandmother, Miss Ollie. While dining there, it is extremely hard to avoid her Phoulourie (split pea fritters).  That is unless she has her salt cod fritters on the menu that day.  Then, I am completely torn. The cocktail program is pretty tight too. I suggest THE PARISH PUNCH  El Dorado Rum, ginger limeade (housemade) or the BLACK PRINCE Flor de Caña 18yr Rum, Carpano Antica,Averna Amaro.

While we are on the subject of Oakland and fried chicken, I have another confession to make. At Brown Sugar Kitchen, I have been finding a lot of comfort in their Buttermilk Fried Chicken & Cornmeal Waffle with brown sugar butter & apple cider syrup.  That butter tastes like ice cream, it is so creamy and delicious. And the waffle is absolutely amazing.  The menu also offers up one the best pulled pork sandwiches, especially if you order the smoked mashed yams to go alongside.

My boss bought me the Fried Chicken Sandwich at Bakesale Betty recently.  It was so giant, that even I could only eat half. The Chicken and that slaw were stacked inside fresh baked bread. It was a dream.  And I shared that dream with my housemate later on and he concurred.

Most recently, on a recent Sunday brunch, the fried chicken dish stood out to me on the menu at Prospect (San Francisco). It came with slow cooked greens, house made tasso, creamed biscuit and honey butter. It was a lovely meal magnified with 3 cocktails (Bird of Paradise Fizz, Michelada de Prospect & Prospect's Bloody Fare) and of course, the James Beard’s French Toast– house made challah bread, blueberries, maple syrup. The 1st drink was the a gin and wine cocktail, the 2nd a beer cocktail and for the finale a very spicy vodka bloody.  I had to take a nap to recover from that experience.

It is no wonder I am carrying an extra 5 pounds these days.  What could be better in this inconsistent climate? Fried Chicken is comfort food.  It warms my body and soul.

Foggy Summer Nights

I am in somewhat of a fog.  Maybe it is due to being overworked or sleep deprived.  I keep forgetting to allow myself the time to reflect on some of my culinary adventures. Like, for instance, Plum Preview Dinner # 3 at Il Cane Rosso, 2 Monday's ago. What a great night that was.  It was nice to see the Master Chef Daniel Patterson in his element.  He really delivered a menu that  highlighted his abilities to create the most delicious savory dishes and show his soft and sweet side as well.

The table first got a most righteous snack of crisp chicken skin dosed with seaweed powder.  It was momentary and fantastic.  We were a group of robust diners at this table.  3 Bears and a skinner, tall guy to be exact. But we still managed to share graciously.

Then came our own dishes of warm smoked black cod- potato puree with a grilled pepper wild fennel relish and olive oil cracker.  The dish was delivered at the most perfect temperature, warm and edible.  And boy, did we chow down.

You can imagine our delight when the next dish, a cauliflower glazed with lemon & garum, bulghur, and a dandelion salsa verde arrived. Here was that sweet side I was referring to.  It balanced out the previous course and was great preparation for what was up next.

This time, slow-cooked pork shoulder, turnip-apple miso and fresh seaweeds. It screamed Peter Brady, 21st Century Style. It was cooked preciously the way you handle that meat. That plate looked incredible as with all the dishes of the night.  everything was so thoughtful and full of subtle and intentional detail.  It also helped to have a very delightful server to enhance the whole experience.

So, we got to the tail end of our prix fixe and a raspberry custard with sable breton, some yogurt and rooiboos was placed in front of each of us.  Gorgeous, both in presentation and taste.  They also had these yummy curried chocolate covered almonds to share. Again, the company of men acted appropriately with fair portions to snack on.

We stumbled over to Slanted Door for a nightcap and a chance to reflect on our great meal.  Although the fog was thick that night and the air very cool, our bellies kept us warm. We toasted one another a true and happy "Cheers!"